turkish food

Turkish meatballs or beef kofta: easy to make, always delicious, and perfect for any kind of gathering.

Turkish Meatballs - Beef Kofta Recipe

500 g/ 1.1 lb ground beef

onion, about 75 g/ 2.6 oz

garlic

60 g/ 2.1 oz white bread, weighed after removing the crust (about 1-2 white bread slices, depending on size)

parsley

Turkish red pepper flakes (See note)

cumin

coriander

all spice

baking soda

black pepper

salt

Place the ground beef to a bowl. Grate...

Place the ground beef to a bowl. Grate the onion and the garlic cloves and add to the bowl together with the chopped parsley.

Lightly beat the egg and crumble the crustless...

Lightly beat the egg and crumble the crustless white bread with your hands or in a food processor. Add both to the bowl. Add the red pepper flakes, cumin, coriander, allspice, baking soda, salt, and pepper.

Mix thoroughly with your hands, at least 3-4...

Mix thoroughly with your hands, at least 3-4 minutes. You can cover and refrigerate the mixture now and cook the meatballs a few hours later.

Otherwise, form small meatballs, between 30 and 35...

Otherwise, form small meatballs, between 30 and 35 of them.

Heat one tablespoon oil in a large non-stick...

Heat one tablespoon oil in a large non-stick or cast iron pan. Fry the meatballs on medium heat, in two batches, for about 8-10 minutes, turning every few minutes to prevent them catching to the pan or becoming too dark. Turn the heat down slightly if you notice that the koftas are getting too dark before being cooked through.

Check after 7-8 minutes by cutting one kofta...

Check after 7-8 minutes by cutting one kofta in the middle.

To fry the second batch of koftas, add...

To fry the second batch of koftas, add the second tablespoon oil to the pan and repeat.

To bake the meatballs preheat the oven to...

To bake the meatballs preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Place the meatballs on a baking tray lined...

Place the meatballs on a baking tray lined with baking paper and bake for about 13-15 minutes until cooked through but not overcooked.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

Turkish Pide: A savory bread baked with feta cheese, parsley, mozzarella and sprinkled with&nbsp;nigella seeds. You can also fill with lamb which is similar to Lebanese lamb fatayer.

Turkish Bread: Pide Recipe Card

flour

water (warm)

dry active yeast

tsp sugar

tsp salt

olive oil

Feta (crumbled)

mozzarella (shredded)

curly parsley (finely chopped)

cinnamon

tsp black pepper (cracked)

egg egg

tsp nigella seeds

Tbsp cornmeal (for dusting the baking sheet)

In a large bowl place flour and salt.

In a small bowl place the warm water (the water should be between 100°F-110°F)). Add the yeast and sugar, stir lightly and let it sit until frothy. This will take about 5-10 minutes.

Add the yeast mixture to the flour and blend well until a soft dough forms. I like to use my hands but a dough hook on a stand mixer will work fine too.

Place inside a bowl that has been rubbed with a little of the olive oil. Cover and let it sit until double in size.  Save the remaining olive oil for the egg wash.

Preheat oven to 400°F.

Turn dough onto a floured surface. Punch down and knead for about 5 minutes.

Mix beaten egg, water and remaining olive oil to make an egg wash. Stir and place in fridge until ready to use.

Roll dough into a ball and divide into 4 equal parts.

Using a rolling pin roll out into 12&quot; x 3&quot; oval shape.  It will be thin.

Place filling down the center of the oval.

Pinch the top and bottom of the oval to create a boat shape, and fold sides inwards.

Brush with egg wash and sprinkle with nigella seeds.

Place individual pide on a baking sheet that has been sprinkled with cornmeal.

Bake for about 12-15 minutes, or until pide appears golden and crispy.

Gözleme is an integral part of our culinary culture and loved by everyone

Gözleme (TURKISH Street Food)

Dough:

300 g flour (2 cup + 1 tablespoon)

water (4/5 cup)

butter

onion, diced

potato, boiled

red pepper paste sauce

Cheese Filling50-60 g İzmir tulum cheese, small diced, you can use feta

parsley,

red pepper flakes

g string cheese, torn into long strings, or any melting cheese

Honey

tahini

cocoa powder

honey

Meat Filling200 g minced meat

onion,

Salt & black pepper

nutmeg

https://www.youtube.com/watch?v=wAwztkPxdiU

Gözleme is an integral part of our culinary culture and loved by everyone. It can be prepared with various fillings like minced meat, cheese, potato, spinach, eggplant, mushroom or even with chocolate. Covered with thin crispy dough, it is a perfect comforting breakfast for the first day of the year, and we would like to show you how to make these gorgeous flat pastries at your home.

GÖZLEME: Favorite TURKISH Street Food 😍 4 Delicious & Easy Fillings! Perfect for Breakfast or Lunch

This collection of Authentic Turkish Recipes highlight the amazing flavors of that famous Mediterranean cuisine.

30 BEST Turkish Recipes

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Kıymalı Makarna is a comforting and easy-to-make Turkish pasta dish with ground beef, onions, tomatoes, and simple spices.

Kıymalı Makarna - Turkish Pasta with Ground Beef

400 g ground beef

onion ((finely diced))

garlic ((finely chopped))

tomato paste

tomato

tsp black pepper

paprika

water

pasta

¼ tsp flaked chilli (pul biber)

Greek yogurt or plain natural yogurt

garlic ((minced))

parsley ((to garnish))

Place a large pan over medium heat.

Add the ground beef and break it apart with a spatula. Cook for 5-7 minutes until browned.

Add olive oil and chopped onions, then sauté for a few minutes until the onions turn translucent.

Stir in the garlic and cook for another 30 seconds.

Add in the tomato paste and mix well before adding grated tomatoes, salt, black pepper, red pepper flakes, and paprika

Pour in ⅓ cup of water and simmer for 10-12 minutes, stirring occasionally.

Making the Ground Beef Sauce

Start cooking the pasta while preparing the meat sauce.

Bring 8 cups of water to a boil in a large pot

Add salt, then add the pasta.

Cook according to package instructions until al dente.

Drain and set it aside until the sauce is ready.

Cooking the Pasta

In a small saucepan, melt the butter and stir in the paprika and chili. Cook on low heat for a few minutes, set it aside.

In a separate bowl, mix together yogurt, garlic paste, and a pinch of salt. Set it aside.

Add the cooked pasta to the pan with the beef sauce.

Mix well so the pasta is fully coated. Let everything cook together for 2-3 minutes.

Remove from heat and garnish with fresh parsley.

Serve hot topped with a dollop of garlic yogurt and a drizzle of chili butter.

Preparing the Toppings and Serving

This homemade Turkish Tarhana powder recipe is made from a blend of summer vegetables, fresh herbs, yogurt, and flour.

Homemade Turkish Tarhana Powder Recipe

red romano peppers

tomatoes

onion

g flat-leaf parsley leaves

dill

g mint leaves

1200 g thick strained yogurt

300 g natural yogurt

2200 g plain white flour / all-purpose flour

active dry yeast

Start by thoroughly washing your red Romano peppers, tomatoes, peeled onions, parsley, dill, and mint. You’ll want to roughly chop them all, as they’ll be blended together later.

Place the tomatoes in a blender or food processor and blend until smooth. Transfer it to a large bowl.

Repeat the same with red peppers, onions, and fresh herbs, and add them together with the tomatoes.

Pour in the strained yogurt and natural yogurt, salt, yeast, and flour, and stir well to ensure everything is fully combined. 

Preparing the Vegetables

Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm place to ferment for 3-4 days. During this time, the mixture will start to develop that signature tangy flavor, thanks to the yeast and yogurt.

Stir the mixture once a day to help it ferment evenly. After 3-4 days of fermentation, the tarhana mixture will be ready to dry.

Fermenting the Mixture

Spread the mixture onto generously floured clean kitchen towels or a cloth in small, thin mounds. Leave enough space in between to speed up the drying process. You can do this on a tray or directly on a clean surface.

Leave it to dry in a sunny, warm, and dry place for a couple of days, flipping it occasionally so it dries evenly.

After 2 sunny days, the tarhana will be nearly dried. Break it into smaller pieces at this stage to speed up the drying process. Leave it dry for another day and grind it into a fine powder using a food processor or blender.

After blending the tarhana, pass it through a colander to ensure there are no large pieces. If any remain, simply collect them and blend again until you have a fine, smooth tarhana powder.

Your tarhana powder is almost ready, but you’ll need to spread it out on a clean cloth for a couple more days to ensure it’s fully dried. Once completely dry, you can store it in airtight containers for months.

Drying the Tarhana

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Top 6 turkish food recipes from across the web

The most viewed turkish food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkish Meatballs - Beef Kofta Reci...

Turkish Bread: Pide Recipe Card

Gözleme (TURKISH Street Food)

30 BEST Turkish Recipes

Kıymalı Makarna - Turkish Pasta wit...

Homemade Turkish Tarhana Powder Rec...

The most viewed turkish food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine