Amanda sent me a link to an Instagram video by mezemike in which he showed a method of making doner kebab using baking parchment, which I had never seen before. I will show below a slight variation to his recipe. I think I would reduce and change the spices quite a bit. (Change the Tbs. Read More …
We ate this Turkish dish for lunch in Khiva, Uzbekistan. It is a layered dish with the base being an eggplant puree similar to baba ghanoush, then a layer of lamb cooked with cumin, then yogurt, then butter, and last the garnishes of sumac and parsley. The only time-consuming part is charring and cooking the Read More …
This posting is a variation on Bazlama, a Turkish flatbread, in which I am using different flour and kneading by a stand mixer. I have also adjusted the quantities for 6 servings. I cooked the first 2 servings last night and will cook the second 2 servings tonight from dough stored in the refrigerator. It Read More …
Bazlama is a Turkish flatbread, which is also called Village Bread, because it is popular in the countryside. It is commonly eaten for breakfast. This version is adapted from a popular video by Lina’nin Yemek Tarileri which has been viewed more than 50 million times. It is an enriched bread, containing either milk or yogurt, Read More …
I saw a viral video in which a young Australian woman named Anna Paul enthuses about the delicious pasta dish made by her Turkish mother, who demonstrates while measuring the quantities only with her eyes. The dish sounded worth trying, but I wanted to find recommended quantities, which I found on www.allrecipes.com, from which this Read More …
I saw a recipe on 177milkstreet.com for a classic Turkish mezze, which I thought could be the basis for a good one-pot Lenten dinner with the addition of cod (or some other seafood) and some good bread. It was in fact very tasty. This recipe is for 4 servings. (In fact, we made 4 servings Read More …
Since we went to Turkey last year, I have kept my eyes open for interesting Turkish recipes and spotted one in The Guardian which seemed promising, and was in fact very good. It consists of a spicy lamb stew on top of a creamy and garlicky base of roasted eggplant and yogurt. This will make Read More …
A very popular street food in Istanbul is mussels stuffed with rice. This is a simpler deconstructed version in which the mussels are put on top of a bed of flavored rice. It is adapted from John Gregory-Smith’s book Turkish Delights and serves 4. (Half it if serving 2 people.) I used frozen NZ mussels Read More …
Looking through my Turkish cookbooks, I spotted a pide which included artichokes in Turkish Delight. Since Carol likes artichokes, I decided to try it, and it was a winner. It made a nice dinner with a salad. The amounts below are for 2 servings: ½ recipe of Pide Dough 3.5 oz. cooked chicken, shredded or Read More …
Pide is the Turkish version of pizza. They have a distinctive shape, which is long and narrow with twisted ends, and look vaguely like a boat. They can have fillings similar to pizza as well as very different fillings. The recipe below is the quantity of dough to make 4 individual pides, each of which Read More …