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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Turkish
    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Turkish

       
     

    How to Cook dishes from Turkey


    Turkey Turkey is in a unique geographical position, straddling both Europe and Asia, and thus the national cuisine combines both European and Asian influences. In fact, Turkish cuisine owes much of its heritage to the cuisine of the vast Ottoman Empire, which encompassed not only what is today modern Turkey, but also territorities in the Middle East, North Africa and southern Europe. As a result of this Ottoman heritage, Turkish cuisine combines influences from Arab and Middle Eastern cuisine, as well as Armenian cuisine, Greek cuisine, and Persian cuisine, with traditional Turkic elements from Central Asia such as yogurt.

    In would incorrect however to assume that Turkish cuisine was homogenous throughout the entire country. This is very far from the case - there are specific dishes and flavors unique to each region of Turkey:
    • Olive trees are grown in the densely populated region of Marmara (the area around the Bosphorus, Dardanelles and the Sea of Marmara), as well as near to the Aegean and Mediterranean coasts, and these regions are known for their Mediterranean style cuisines.

    • Northern Turkey, near the Black Sea coast, is known for anchovies and corn.

    • Central Anatolia is famous for its pastry dishes: gözleme, keskek and manti.

    • Southeastern Turkey is well-known for mezes, kebabs and desserts such as baklava, kadayif and künefe.
    Some popular Turkish dishes include:
    • Adana kebap - A long grilled kebab made from ground lamb, originally from the city of Adana, where it is known as "kiyma kebabi".

    • Arnavut cigeri - Fried liver.

    • Ayran - A popular chilled yoghurt drink.

    • Börek - Dough stuffed with cheese, meat or vegetables.

    • Bursa kebab - Originally invented by Iskender Iskenderoglu, and known as "Iskender kebap" (which is a trademark), this dish is a variant of döner kebap. Grilled lamb slices are based with tomato sauce and layed over pide (pita) bread, and covered with melted butter and yogurt.

      Bursa kebab

    • Cacik - The Turkish version of tzatziki (a dip found in Greek cuisine) - Yoghurt with cucumber, mint and olive oil, served cold and eaten as a side dish.

      Cacik

    • Dolma - Stuffed vegetables. There are two main variants: a meat ("kiyma") mixture containing ground meat, onions, rice and spices, which is served warm, and vegetables mixtures, which are served at room temperature.

    • Domates - Tomato soup.

    • Döner kebap - Literally translated from Turkish, döner kebap means "turning roast". It is meat (lamb or mutton, beef, or chicken) cooked on a rotating spit. The meat is usually served in a pide (Turkish pita bread). Versions with salad and sauce added were invented by the Turkish community resident in Germany, in a (extremely successful) attempt to broaden the dish's appeal - döner kebap has become a popular fast food throughout the world.

    • Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).

    • Hummus - A dip made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic.

    • Imam bayildi - Eggplant (aubergine) stuffed with onions, tomatoes and garlic, then simmered in olive oil, served cold.

    • Iskembe çorbasi - Tripe (edible offal from the stomaches of cattle) soup. Often served season with lemon juice or vinegar.

    • Karniyarik - Very similar to Imam bayildi, but also containing ground meat, and served hot.

    • Keskek - A stew made from meat with wheat or barley.

    • Köfte - Meatballs made from ground meat with bread and egg. There are many variants such as "kadinbudu köfte" which contains rice, and "Çig köfte" which contains raw ground meat.

    • Kuskus - The Turkish version of couscous.

    • Lahmacun - Sometimes known as "Turkish pizza", lahmacun is a round flat piece of dough, topped with ground beef or lamb, and served rolled up with vegetables (most commonly onions, peppers or tomatoes) or pickles.

    • Mahmudiye - Chicken with almonds, apricots, black pepper, currants and honey.

    • Manti - A Turkish pasta made from dough balls filled with ground meat. It is served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.

    • Menemen - Eggs with green peppers, onions and tomatoes.

    • Patlican begendi - A hot eggplant (aubergine) dish, also containing meat, cheese, milk and flour.

    • Patlican salatasi - Literally translated from Turkish, the name means "eggplant salad". There are quite a few variations of this dish, the eggplant (aubergine) may be baked or broiled (grilled) over a open flame before peeling so it has a smokey flavor, and then mixed with yoghurt, olive oil and garlic, or with olive oil, lemon juice and garlic, and served at room temperature.

      Patlican salatasi

    • Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is particularly favored.

    • Sujuk - A sausage made from ground beef with spices, and allowed to dry for several weeks. It must be cooked before eating, and is a popular at breakfast and in fast foods.

    • Tarhana - A dried food based on a fermented mixture of cracked wheat, yogurt and vegetables - its dryness and acidity means that it preserves well for a long time. Tarhana is eaten in the form of a soup.
    Some Turkish desserts and sweets include:
    • Baklava - A sweet pastry dessert made with phyllo dough, filled with chopped walnuts or pistachios, and sweetened with syrup or honey.

      Baklava

    • Helva - A sweet made from tahin (sesame seed paste), flour or semolina.

    • Kadaif - A dessert made from shredded dough or phyllo pastry. There are quite a few variants of this dish, including "künefe" which contains melted cheese and is served hot with pistachios and walnuts.

    • Lokum - Turkish delight.


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    Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book

    By Betül Tunç

    Ten Speed Press
    Released: November 5th, 2024
    Multicolor Hardcover (288 pages)

    Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book
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    Turkuaz Kitchen: Traditional and Modern Dough Recipes for Sweet and Savory Bakes: A Baking Book
    • Manufacturer: Ten Speed Press
    • ISBN: 1984862227
    • EAN: 9781984862228
    • PartNumber: 9781984862228
    Details:
    • Hardcover
    • Number of Pages: 288
    • Author: Betül Tunç
    • Publication Date: November 5th, 2024
    • Release Date: November 5th, 2024
    Physical Description:
    • Size: 10.3 inches by 8.29 inches by 0.98 inches
    • Weight: 2.314853751 Pounds
    • Color: Multicolor
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    The Turkish Cookbook

    By Musa Dagdeviren

    Phaidon Press
    Released: April 1st, 2019
    Hardcover (512 pages)

    The Turkish Cookbook
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    The Turkish Cookbook
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    • ISBN: 0714878154
    • EAN: 9780714878157
    • PartNumber: 28505478
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    • Hardcover
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 512
    • Author: Musa Dagdeviren
    • Publication Date: April 1st, 2019
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    Physical Description:
    • Size: 10.9 inches by 7.4 inches by 2.125 inches
    • Weight: 3.95068373504 pounds
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    The Turkish Cookbook: Exploring the Food of a Timeless Cuisine

    By Ghillie Basan

    Lorenz Books
    Released: July 7th, 2021
    Hardcover (384 pages)

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    • Manufacturer: Lorenz Books
    • ISBN: 0754835154
    • EAN: 9780754835158
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    • Hardcover
    • Number of Pages: 384
    • Author: Ghillie Basan
    • Publication Date: July 7th, 2021
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    • Size: 10.36 Inches by 8.6 Inches by 1.18 Inches
    • Weight: 2.314853751 pounds
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    Sebze: Vegetarian Recipes from My Turkish Kitchen

    By Özlem Warren

    Quadrille
    Released: April 9th, 2024
    Hardcover (256 pages)

    Sebze: Vegetarian Recipes from My Turkish Kitchen
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    • Manufacturer: Quadrille
    • ISBN: 1784886483
    • EAN: 9781784886486
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    • Number of Pages: 256
    • Author: Özlem Warren
    • Publication Date: April 9th, 2024
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    • Size: 10.0 inches by 7.75 inches by 1.25 inches
    • Weight: 2.314853751 pounds
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    Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen

    By Ayla E Algar

    William Morrow
    Released: April 7th, 1999
    Blue Paperback (320 pages)

    Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
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    Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
    • Manufacturer: William Morrow Cookbooks
    • Brand: William Morrow
    • ISBN: 0060931639
    • EAN: 9780060931636
    • PartNumber: Illustrated
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    • Paperback
    • Number of Pages: 320
    • Author: Ayla E Algar
    • Publication Date: April 7th, 1999
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    • Size: 0.9 Inches by 7.3 Inches by 9.0 Inches
    • Weight: 1.34922904344 pounds
    • Color: Blue
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    Bottom of the Pot: Persian Recipes and Stories

    By Naz Deravian

    Flatiron Books
    Released: September 18th, 2018
    Hardcover (384 pages)

    Bottom of the Pot: Persian Recipes and Stories
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    • Manufacturer: Flatiron Books
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    • ISBN: 1250134412
    • EAN: 9781250134417
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    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 384
    • Author: Naz Deravian
    • Publication Date: September 18th, 2018
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    • Size: 9.85 inches by 7.8 inches by 1.1999976 inches
    • Weight: 1.00089866948 pounds
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    Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus

    By Yasmin Khan

    W. W. Norton & Company
    Released: May 4th, 2021
    Hardcover (304 pages)

    Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
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    Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
    • Manufacturer: W. W. Norton & Company
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    • ISBN: 132400665X
    • EAN: 9781324006657
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    • Hardcover
    • Number of Pages: 304
    • Author: Yasmin Khan
    • Publication Date: May 4th, 2021
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    • Size: 10.0 inches by 7.7 inches by 1.1 inches
    • Weight: 2.0502990366 Pounds
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    The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes]

    By Ozcan Ozan

    Periplus Editions
    Released: May 1st, 2001
    Multicolor Paperback (160 pages)

    The Sultan s Kitchen: A Turkish Cookbook [Over 150 Recipes]
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    The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes]
    • Manufacturer: Periplus Editions
    • Brand: Periplus Editions
    • ISBNs: 9789625939445, 962593944X
    • UPCs: 890632068994, 676251939446
    • EANs: 9789625939445, 0890632068994, 8601400225233, 0676251939446
    • PartNumber: pho
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    • Paperback
    • Edition: New edition
    • Number of Pages: 160
    • Author: Ozcan Ozan
    • Publication Date: May 1st, 2001
    • Release Date: May 1st, 2001
    Physical Description:
    • Size: 11.0 inches by 9.0 inches by 0.4 inches
    • Weight: 1.79897205792 pounds
    • Color: Multicolor
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    The Complete Book Of Turkish Cooking: All The Ingredients, Techniques And Traditions Of An Ancient Cuisine

    By Ghillie Basan

    Southwater
    Released: July 7th, 2014
    Paperback (256 pages)

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    • Manufacturer: Southwater
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    • ISBNs: 1846811767, 9781846811760
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    • Edition: Reprint
    • Number of Pages: 256
    • Author: Ghillie Basan
    • Publication Date: July 7th, 2014
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    • Size: 11.66 Inches by 9.09 Inches by 0.73 Inches
    • Weight: 2.87923714172 pounds
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    Ultimate Turkish Cookbook: TOP 111 traditional Turkish dishes that you can cook right now (Balkan food)

    By Slavka Bodic

    Independently Published
    Released: June 6th, 2020
    Paperback (200 pages)

    Ultimate Turkish Cookbook: TOP 111 traditional Turkish dishes that you can cook right now (Balkan food)
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    Ultimate Turkish Cookbook: TOP 111 traditional Turkish dishes that you can cook right now (Balkan food)
    • Manufacturer: Independently published
    • Brand: Independently Published
    • EAN: 9798651429363
    • PartNumber: 9798651429363
    Details:
    • Paperback
    • Number of Pages: 200
    • Author: Slavka Bodic
    • Publication Date: June 6th, 2020
    • Release Date: June 6th, 2020
    Physical Description:
    • Size: 9.0 inches by 6.0 inches by 0.46 inches
    • Weight: 0.61 pounds
    Click here for more information

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