Turkish Food Cookbook: 100 Most Loved and Popular Turkish Food Recipes

By Worldly Cookery Publishing

Dive into Turkish cuisine's rich and aromatic world with our latest culinary guide, an all-encompassing exploration of one of the world's most vibrant food cultures. This book brings the mystique of Turkish kitchens right into your home, offering not only recipes but a deep dive into the traditions that make Turkish cooking a delightful blend of East and West. Each page is infused with the spirit of Turkish hospitality and the flavors that have been savored across centuries in bustling bazaars and serene countryside kitchens.

In this must-have Turkish Food Cookbook, you will:

• Discover over 100 authentic recipes, from the iconic savory kebabs and delectable mezes to sumptuous sweets like baklava and beyond.
• Uncover the secrets of Turkish spices and learn how to use them to elevate your everyday cooking.
• Explore easy-to-follow instructions that ensure success in the kitchen, whether you're a novice or an experienced chef.
• Enjoy beautiful photography that captures the essence of Turkish dishes and inspires your culinary journey.
• Experience cultural insights and historical tidbits that enrich your understanding of each dish's place in Turkish life.

Perfect for culinary enthusiasts and cultural explorers alike, this book promises not just meals, but an immersive experience into the heart of Turkey. Whether you're looking to recreate the flavors of your last Turkish vacation or eager to introduce your palate to new tastes, this cookbook is your gateway to the enchanting world of Turkish cuisine.

• Language: English
• Publisher: Worldly Cookery Publishing
• Release date: Jun 14, 2024
• ISBN: 9798227180360

Book preview

Turkish Food Cookbook

100 Most Loved and Popular Turkish Food Recipes

Worldly Cookery Publishing

Copyright © 2024 by Worldly Cookery Publishing

All rights reserved.

No portion of this book may be reproduced in any form without written permission from the publisher or author, except as permitted by U.S. copyright law.

This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold with the understanding that neither the author nor the publisher is engaged in rendering legal, investment, accounting or other professional services. While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional when appropriate. Neither the publisher nor the author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, personal, or other damages.

Contents

Introduction

1.Soups

Ezogelin Soup – Ezogelin Corbasi

Green Pea Soup With Artichokes - Enginarli Bezelye Corbasi

Mahluta Soup – Mahluta Corbasi

Okra Soup – Bamya Corbasi

Red Lentil Soup - Mercimek Corbasi

Red Lentil Soup With Liaison – Cesmi Nigar Corbasi

Sour Bulgur Meatballs - Eksili Kofte

Turkish Lebeniye Soup - Lebeniye Corbasi

Turkish Ravioli Soup - Manti Corbasi

Turkish Yogurt Soup - Yayla Corbasi

2.Meat, Chicken & Fish Meals

Ankara Casserole - Ankara Tava

Beef Tantuni- Tantuni

Beyti Kebab – Beyti Kebabi

Forest Kebab - Orman Kebabi

Ground Beef Kebab – Kiymali Tirit

Homemade Chicken Doner – Ev Yapimi Tavuk Doner

Islim Kebab – Islim Kebabi

Meat & Frit Kebab - Cokertme Kebabi

Meat Stew Over Roasted Eggplant Puree – Alinazik Kebabi

Sultan Kebab With Chicken - Tavuklu Sultan Kebabi

Sultan's Delight (Meat Stew on Eggplant Mash) - Hunkar Begendi

Turkish Braised Meat - Kavurma

Turkish Iskender Kebab – Iskender Kebabi

Turkish Kilis Kebab - Kilis Tava

Turkish Meat Doner - Et Doner

3.Vegetables & Legumes

Borlotti Beans With Olive Oil - Zeytinyagli Barbunya

Cauliflower With Bechamel Sauce - Besamel Soslu Karnabahar

Eggplant Moussaka With Ground Beef In The Oven – Firinda Patlican Musakka

Green Beans Meal With Olive Oil – Zeytinyagli Taze Fasulye

Joy On a Boat - Eggplants Filled With Chicken – Tavuklu Sandal Sefasi

Okra Stew With Meat – Etli Bamya

Red Lentil Balls - Mercimekli Kofte

Split Eggplants (Aubergines) With Meat Filling - Karniyarik

Stuffed Cabbage Leaves - Lahana Sarmasi

Stuffed Dried Eggplants - Kuru Patlican Dolmasi

Stuffed Grape Leaves (Hot Meal) - Etli Yaprak Sarma

Stuffed Grape Leaves With Olive Oil - Zeytinyagli Yaprak Sarma

Turkish Stuffed Eggplant - Imambayildi

Vegan Stuffed Artichokes - Enginar Dolmasi

White Bean Stew with Meat - Etli Kuru Fasulye

4.Pilaf, Pasta, Rice & Bulgur Meals

Bulgur Buttons With Sour Sauce - Fellah Koftesi

Bulgur Pilaf - Bulgur Pilavi

Bulgur Pilaf With Green Lentils – Yesil Mercimekli Bulgur Pilavi

High Society Ravioli - Sosyete Mantisi

Kibbeh (boiled) - Haslama Icli Kofte

Orzo Pilaf - Arpa Sehriye Pilavi

Pilaf With Anchovies - Hamsili Pilav

Rice Meatball - Kadinbudu Kofte

Rice Pilaf Pie – Turkish Perde Pilavi

Rice Pilaf With Risi - Sehriyeli Pirinc Pilavi

Turkish Ravioli - Manti

5.Savory Pastry, Pide & Breads, Breakfast

Bollos Pastry - Izmir Boyozu

Borek With Cheese In a Pan - Tavada Peynirli Borek

Borek With Four Fillings In a Pan

Fried Thin Dough With Ground Beef Filling - Ciborek

Gozleme With Spinach - Ispanakli Gozleme

Ground Beef Kombe – Kiymali Kombe

Kandil Sesame Rings - Kandil Simidi

Kuymak A.K.A. Mihlama

Lahmacun in a Pan – Tavada Lahmacun

Layered Ground Meat Pie - Kayseri Yaglamasi (Sebit)

Menemen – Eggs Cooked With Tomato Sauce

Pide With Ground Meat - Kiymali Pide

Rumalian Borek - Rumeli Boregi

Stale Bread Turkish Ravioli - Bayat Ekmek Mantisi

Sweet Tahini Flat Breads - Tahinli Pide

Turkish Easy Cheese Buns - Peynirli Kolay Pogaca

Turkish Meaty Flatbread – Etli Ekmek

Turkish Pide Bread - Tirnak Pide

6.Salads, Appetizers & Meze

Babagannus - Baba Ghanouj

Bulgur Salad - Kisir

Circassian Chicken - Cerkez Tavugu

Cucumber Tomato Salad – Turkish Ezme Salata

Hummus - Turkish Humus

Muhammara - Tomato & Pepper Paste Dip

Orzo Salad – Arpa Sehriye Salatasi

Rice Salad – Turkish Pirinc Salatasi

Shakshuka - Saksuka

Turkish Nutty Tomato Salad - Gavurdagi Salatasi

Turkish Yogurt Dip - Haydari

7.Desserts

Baklava - Original Turkish Baklava From Scratch

Caramelized Milk Pudding - Kazandibi

Cold Baklava – Soguk Baklava

Dry Turkish Switheet - Sekerpare

False Chicken Breast Pudding - Yalanci Tavuk Gogsu

Knafeh - Turkish Kunefe

Loukoumades - Turkish Lokma

Milk Pudding With Kataifi – Muhallebili Kadayif

Original Chicken Breast Pudding - Orijinal Tavuk Gogsu

Pumpkin Dessert – Balkabagi Tatlisi

Quince Dessert - Ayva Tatlisi

Semolina Halva With Ice Cream - Dondurmali Irmik Helvasi

Shredded Phyllo Dough Dessert with Pistachio - Fistikli Tel Kadayif

Sweet Semolina Cake with Syrup - Revani

Turkish Baked Rice Pudding - Firinda Sutlac

Turkish Delight – Limonlu Lokum

Turkish Shortbread - Un Kurabiyesi

Turkish Tulumba Tatlisi - Syrupy Semolina Dessert

Wet Cushion Cake - Padisah Yastigi Tatlisi

Zerde Dessert - Zerde Tatlisi

Conclusion

Introduction

Welcome to a culinary journey through the rich tapestry of Turkish cuisine, a voyage flavored with history, culture, and unbridled passion for food that brings people together. This cookbook, inspired by the enduring traditions and innovative recipes found on www.turkishfoodchef.com, aims to guide both the novice and the experienced cook through the art of Turkish cooking. Here, you will find dishes steeped in history and perfected over centuries, presented with a touch of modern flair.

Turkish cuisine is a reflection of its empire-building past where each dish tells a story of conquests, trade, and the melding of different cultures. This cuisine has evolved through the Byzantine and Ottoman empires, incorporating influences from the Middle East, Central Asia, Eastern Europe, and the Mediterranean. The result is a gastronomic legacy that is vibrant, diverse, and profoundly delicious.

This book is not just a collection of recipes; it is an invitation to explore the depths of Turkish culinary arts. From the bustling markets of Istanbul to the serene landscapes of Cappadocia, each recipe is a portal to the sights, smells, and tastes that make Turkey unique. You will learn how to create classic dishes such as the savory İskender Kebab, the comforting Mercimek Çorbası (Lentil Soup), and the sweet, flaky layers of Baklava. Additionally, this cookbook will guide you through making lesser-known regional specialties that are the hidden gems of Turkish cuisine.

Each recipe in this book has been carefully selected and tested to ensure that you can recreate the authentic flavors of Turkey in your kitchen. The ingredients are accessible, and the methods are detailed with step-by-step instructions to make the cooking experience enjoyable and successful. We also include tips on how to source the best ingredients and suggestions for ingredient substitutions to accommodate different dietary needs and preferences.

Moreover, the recipes are interspersed with fascinating anecdotes about the origins of the dishes and insights into Turkish customs and traditions. For instance, the communal joy of preparing and sharing a meal is a cornerstone of Turkish hospitality, something you can bring into your own home with these recipes. Whether you're preparing a simple weeknight dinner or a lavish feast for a holiday, the spirit of generosity and warmth is a vital ingredient in every Turkish meal.

In this cookbook, you'll also find sections dedicated to various types of dishes, from soups and salads to main courses and desserts. There is a rich variety of vegetarian and vegan dishes, reflecting Turkey's abundant use of fresh vegetables, legumes, and grains. Meat lovers will delight in the array of kebabs and stews. Each section is designed to provide a balanced look at the many flavors that Turkish cuisine has to offer.

Additionally, our website, www.turkishfoodchef.com, serves as a companion to this book. It is a resource where you can find further information about Turkish food, including cooking videos, additional recipes, and articles about the culture surrounding Turkish cuisine. We encourage you to visit and explore to enhance your cooking journey.

As you turn each page of this cookbook, you'll not only learn how to cook these exquisite recipes but also gain a deeper appreciation for the culture that has nurtured them. It is our hope that this book inspires you to explore new flavors, try new cooking techniques, and perhaps most importantly, share these delightful dishes with friends and family.

Prepare your taste buds, set the table, and get ready to be transported to Turkey through its most beloved dishes. Welcome to your Turkish culinary adventure!

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Chapter one

Soups

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Ezogelin Soup – Ezogelin Corbasi

PREP TIME 5 mins

COOK TIME 35 mins

SERVINGS 4 people

INGREDIENTS

1 cup (200 ml.) red lentil 1/3 cup fine bulgur

3 full tbsp. rice

1 medium onion, finely chopped

1 tbsp. all-purpose flour

2 tbsp. tomato paste

2 tbsp. butter

3 tbsp. vegetable oil

2 cloves garlic, finely chopped

Dry mint

Ground red pepper

Black pepper

Salt

1 meat bouillon or meat stock optional

INSTRUCTIONS

1. Add your 2 tbsp. butter and 1 tbsp. vegetable oil in a medium pot.

2. Add 1 finely chopped medium onion and 2 finely chopped garlic cloves to your pot and sautée until the onion changes color.

3. Wash and drain 1 cup red lentil, 1/3 cup fine bulgur, and 3 full tbsp rice. Add them to your pot and sautée for about 5 minutes.

4. Add 5 cups of water (1

Reviews for Turkish Food Cookbook

[behnacik · Rating: 5 out of 5 stars]

It’s a very rich and dteailed book thank you very much.