turkish recipes

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

Yufka is one of the musts of Turkish cuisine. But most of the people don't know that we have something called yufka and they think that we make almost every pastry with phyllo dough. That's not true. We use a special phyllo dough just for making easy/fast baklava or for a few borek recipes. But for most of the boreks we use yufka which is in round shape, which is softer and thicker than phyllo dough. We have yufka sellers in Turkey or you can find yufka in every supermarkets. But it's hard to find it out of Turkey. So Turkish people living abroad experience difficulties when making boreks. When I make borek for example I roll the yufkas according to the recipe. For example in leek borek with homemade phyllo I make it with my hands (you can watch the video) with a different method. But in some recipes such as haşhaşlı mercimekli börek you need yufka in pieces. I wanted to share this recipe for these kinds of recipes. Enjoy ... Ingredients: 1 cup of lukewarm water, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 2.5-3 cups  of flour. Preparation: Mix water, sugar and salt in a deep bowl, Add and knead the flour little by little, until you have a slightly hard but easily shapeable dough that does not stick to the hand, After the dough is gathered together, take it on the counter and knead for 10 minutes, Take it back to the bowl and cover with cling film and rest  for 10 min., Divide the dough into 6 equal pieces, Cover the dough balls and let them rest for 10 minutes more, Take one of the balls on the floured counter, sprinkle flour on it and press it with your hand and roll it as wide as a small plate, Pressing the oklava (Turkish rolling pin) mostly to the sides roll it to the width of the serving plate with back and forth movements, Then wrap the dough to the oklava, Take the center of the dough as the center and place your right palm in the middle between the center and the right edge, and your left palm in the middle between the center and the left edge and roll it with back and forth movements, After spreading the dough each time, place the rolling pin on the lower left corner of the dough wrap it over oklava and bring in front of you and roll it with back and forth movements, Flour it frequently to prevent from sticking, and do not press or squeeze at a single point while the dough is wrapped around the rolling pin, If you are going to use the dough immediately after reaching the width and thickness you want, take it aside and cover it until you roll the others and leave it aside, After rolling the others, you can immediately use them, If you want to store it by freezing, fold a greaseproof paper in four and cut it from the folds, Place one of the pieces in the center of one of the yufkas, Fold the left and right sides of the dough on the paper, Put another piece of greaseproof paper in the middle and fold the top and bottom sides onto the paper, Put the folded dough in a large zip lock bag and lock, Roll and fold the other dough balls in the same way and put them in the bag, Lock the bag tightly and lift it to the freezer, You can keep them frozen in this way for up to three months. Enjoy ...

Turkish Yufka From Scratch

lukewarm water,

salt,

sugar,

flour.

Best traditional recipes from all around the world. Thousands of cakes, desserts, main dishes, beverages and so on with detailed explanations, videos and images

Turkish Style Cooking

Mix water, sugar and salt in a deep bowl,

Add and knead the flour little by little, until you have a slightly hard but easily shapeable dough that does not stick to the hand,

After the dough is gathered together, take it on the counter and knead for 10 minutes,

Take it back to the bowl and cover with cling film and rest  for 10 min.,

Cover the dough balls and let them rest for 10 minutes more,

Take one of the balls on the floured counter, sprinkle flour on it and press it with your hand and roll it as wide as a small plate,

Pressing the oklava (Turkish rolling pin) mostly to the sides roll it to the width of the serving plate with back and forth movements,

Take the center of the dough as the center and place your right palm in the middle between the center and the right edge, and your left palm in the middle between the center and the left edge and roll it with back and forth movements,

After spreading the dough each time, place the rolling pin on the lower left corner of the dough wrap it over oklava and bring in front of you and roll it with back and forth movements,

Flour it frequently to prevent from sticking, and do not press or squeeze at a single point while the dough is wrapped around the rolling pin,

If you are going to use the dough immediately after reaching the width and thickness you want, take it aside and cover it until you roll the others and leave it aside,

After rolling the others, you can immediately use them,

If you want to store it by freezing, fold a greaseproof paper in four and cut it from the folds,

Place one of the pieces in the center of one of the yufkas,

Fold the left and right sides of the dough on the paper,

Put another piece of greaseproof paper in the middle and fold the top and bottom sides onto the paper,

Put the folded dough in a large zip lock bag and lock,

Roll and fold the other dough balls in the same way and put them in the bag,

Lock the bag tightly and lift it to the freezer,

You can keep them frozen in this way for up to three months.

Adding the savoury flavour of pumpkin and tangy zest of orange to this dessert makes for a winning combination.

Pumpkin, orange and apricot cake

butternut pumpkin,

oranges

(150 grams) plain flour, sifted

(150 grams) self-raising flour, sifted

unsalted butter

(275 grams) caster sugar

eggs

tsp vanilla extract

Turkish dried apricots, finely chopped

Flaked almonds, to scatter

Icing sugar, warm honey and Greek-style yoghurt, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

This homemade cheese will add interesting flavour-filled twist to your more traditional cheese board. You can refrigerate it in an airtight container for up to 5 days.

Orange-scented yoghurt cheese

thick greek-style yoghurt

tsp orange

tbs honey

Try one of our favorite Turkish recipes - this delicious Karnıyarık recipe is made with eggplants, ground beef, and peppers.

Delicious Turkish Recipes: Stuffed Eggplants

eggplants,

olive oil

yellow onion, diced

beef

green bell pepper, diced

garlic,

tomato paste, divided

sea salt

Aleppo pepper or red chili flakes

paprika

tomatoes, grated (or 1 can diced tomatoes)

neutral oil

green chile (poblano

water

Preheat oven to 400 F. 

Cut a slit down the center of the...

Cut a slit down the center of the halved eggplants without piercing the skin. Sprinkle the eggplants with salt and set them aside. This will help them release excess water. 

Heat a large skillet over medium-high heat. Add...

Heat a large skillet over medium-high heat. Add the olive oil and once it’s hot, add the diced onion. Sauté for 3 minutes. 

Add the ground beef and sauté for 2...

Add the ground beef and sauté for 2 to 3 minutes or until most of the pink is gone. Break it up into smaller chunks. 

Add the diced bell pepper and sauté for...

Add the diced bell pepper and sauté for 2 minutes. Then add the tomato paste, sea salt, Aleppo pepper, and paprika to the skillet. Stir continuously for 30 seconds till the tomato paste is incorporated. 

Stir in the grated tomatoes and then bring...

Stir in the grated tomatoes and then bring the mixture to a low simmer for 5 minutes. 

Remove the skillet from the heat and stir...

Remove the skillet from the heat and stir in the chopped parsley. 

Using a paper towel to remove any excess...

Using a paper towel to remove any excess water from the eggplants. 

Heat a few tablespoons of neutral oil in...

Heat a few tablespoons of neutral oil in a large skillet or cast iron pan. Fry the eggplants cut side down for several minutes until they are browned and a little crisped. Flip them and cook the skin side for 2 minutes. Remove and set on a paper towel. Work in batches if necessary. 

Place the eggplants on a large, rimmed baking...

Place the eggplants on a large, rimmed baking sheet or in a large baking dish. Top with the meat and pepper mixture. Place a slice or two of green chile on top of each eggplant. 

Stir together the remaining 2 tablespoons and 1/2...

Stir together the remaining 2 tablespoons and 1/2 cup of water together, then pour in the bottom of the rimmed baking sheet or baking dish. 

Cover the eggplants with aluminum foil. Bake covered...

Cover the eggplants with aluminum foil. Bake covered for 20 minutes and then remove the foil and bake for an additional 10 minutes. 

Remove from the oven and serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/tgg6zcm1lwhpqsmyhhle.mp4

This fantastic Turkish recipe, called karniyarik, is stuffed eggplant with ground beef, pepper, and tomato. It's a wonderfully hearty dinner recipe.

Turkish Stuffed Eggplant (Karniyarik)

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

It's actually a sweet crying cake that doesn't need to be talked about too much. I think there are very few people who haven't tasted it before. Those who haven't heard of it or haven't eaten it will definitely try this recipe anyway. How to Decorate a Turkish Crying Cake? You can use ground dried nuts such as pistachios, hazelnuts and almonds that you think will go well with the crying slices of cake after pouring the sauce. You can also decorate it using coconut, coarsely chopped hazelnuts or walnuts. What Can I Use Instead Of Whipped Cream In A Crying Cake? There is a ready-made food in the recipe that I don't use very often. Whipped cream. Actually, I wouldn't use it in this recipe, but I didn't want to spoil the originality of the recipe. If you do not like to use whipped cream, you can make homemade whipped cream by whisking a pack of cream and 1 cup of powdered sugar until it thickens. Enjoy ... Ingredients: 4 eggs, 1 cup of granulated sugar, 100 g of butter, 1/4 cup of vegetable oil, 1,5 cup of whole milk, 2,5 cups of flour, 2 tablespoons of cocoa powder, 25 g of baking powder, 2 teaspoons of vanilla extract, 1 cup of milk to moisten the cake. Frosting; 2 cups of heavy cream 4 tablespoons of powdered sugar. Chocolate Sauce; 1 cup of milk, 80 g of chocolate, 1 tablespoon of butter, 1 tablespoons of sugar, 1 tablespoon of cocoa powder. Preparation: Melt the butter, Cream together the eggs and sugar, Add the melted butter, vegetable oil, vanilla extract and milk into the egg mixture, In a separate bowl stir together flour, cocoa and baking powder, Add the dry ingredients into the wet mixture slowly while whisking, Pour into a greased large rectangular baking dish, Bake at 190 degrees Celsius (preheated) for 30-35 mins, For the frosting, whip the heavy cream and powdered sugar using an electric mixer until you get stiff peaks, Refrigerate until you need it, For the chocolate sauce, add chocolate, butter and milk into a saucepan and cook on low until chocolate fully melts, Add the sugar and cocoa powder, Whisk for 1 more min and remove from heat, Remove the cake from oven, let it sit for 10 mins, then pour 1 cup of milk evenly over it to moisten, Once the cake cools down completely, spread the whipped cream frosting as an even layer, Pour the cooled chocolate sauce over the frosting. Bon appétit... &nbsp; &nbsp;

Turkish Crying Cake Recipe

eggs,

granulated sugar,

g of butter,

vegetable oil,

whole milk,

flour,

cocoa powder,

g of baking powder,

vanilla extract,

milk

heavy cream

powdered sugar.

milk,

chocolate,

butter,

cocoa powder.

Melt the butter,

Cream together the eggs

Add the melted butter,

Add the melted butter, vegetable oil, vanilla extract and milk into the egg mixture,

In a separate bowl

In a separate bowl stir together flour, cocoa and baking powder,

Add the dry ingredients

Add the dry ingredients into the wet mixture slowly while whisking,

Pour into a greased

Pour into a greased large rectangular baking dish,

Bake at 190 degrees

Bake at 190 degrees Celsius (preheated) for 30-35 mins,

For the frosting, whip

For the frosting, whip the heavy cream and powdered sugar using an electric mixer until you get stiff peaks,

Refrigerate until you need

For the chocolate sauce,

For the chocolate sauce, add chocolate, butter and milk into a saucepan and cook on low until chocolate fully melts,

Add the sugar and

Whisk for 1 more

Whisk for 1 more min and remove from heat,

Remove the cake from

Remove the cake from oven, let it sit for 10 mins, then pour 1 cup of milk evenly over it to moisten,

Once the cake cools

Once the cake cools down completely, spread the whipped cream frosting as an even layer,

Pour the cooled chocolate

Pour the cooled chocolate sauce over the frosting.

Up to one week if covered well or put in a container with a lid👍🏻

How long can I keep this cake in the fridge for ? Thanks.

https://turkishstylecooking.com/turkish-crying-cake-recipe.html

It&#8217;s actually a sweet crying cake that doesn&#8217;t need to be talked about too much. I think there are very few people who haven&#8217;t tasted it before. Those who haven&#8217;t heard of it or haven&#8217;t eaten it will definitely try this recipe anyway. How to Decorate a Turkish Crying Cake? You can use ground dried [&hellip;]

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

Top 9 turkish recipes recipes from across the web

The most viewed turkish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkish Meatballs - Beef Kofta Reci...

Turkish Yufka From Scratch

Pumpkin, orange and apricot cake

Orange-scented yoghurt cheese

Delicious Turkish Recipes: Stuffed ...

Gözleme (TURKISH Street Food)

Turkish Crying Cake Recipe

30 BEST Turkish Recipes

Turkish sausage rolls

Top 9 turkish recipes recipes from across the web

The most viewed turkish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkish Meatballs - Beef Kofta Reci...

Turkish Yufka From Scratch

Pumpkin, orange and apricot cake

Orange-scented yoghurt cheese

Delicious Turkish Recipes: Stuffed ...

Gözleme (TURKISH Street Food)

Turkish Crying Cake Recipe

30 BEST Turkish Recipes

Turkish sausage rolls

The most viewed turkish recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine