Turkish Dish of Beef Pate With Mash and Cheese
Fascinating and so rich in history, Turkish cuisine today is the result of a melting pot of many civilizations which settled on these lands and which introduced usages, ingredients, recipes, and techniques from various countries. Indeed, Turkish cuisine, coming from Ottoman cuisine, is one of the most varied and appreciated in the world. It was established by the fusion of the culinary traditions of the territories of the Ottoman Empire: the Caucasus, the Balkans, Anatolia, the Middle East and the Mediterranean.
Turkey is a crossroads between Europe, Asia and the East. Its unique geographic location added to the migrations of Turks over the centuries from Central Asia to Europe has shaped the identity of its cuisine.
Thanks to the reciprocal influence between Turkey and its neighbors such as Greece, the Middle East, the Balkans, Iran, and Armenia, there are many dishes common to these cuisines such as manti, kebabs, dolmas, boreks, and many other mezze (appetizers).
Here are the 49 most popular recipes from Turkey organized by course:
Appetizers
1. Borani
Borani is a traditional Iranian appetizer that is prepared with yogurt and spinach. It is also common in Persian Jewish cuisine and in Turkey.
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2. Çoban salatası
Salata baladi (سلطة البلدي), or salata arbya (سلطة عربية) is an Arab raw vegetable salad popular in Egypt, the Middle East and North Africa.
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3. Dolma
Yalanji (dolma) is a traditional Syrian vegetarian recipe made from vine leaves stuffed with rice, vegetables, and herbs.
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4. Fatayer
Fatayer (or fitiir) is a traditional Lebanese mezze that consists of a spinach stuffed turnover, also popular in Turkey and Middle Eastern countries.
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5. Haydari
Haydari, an essential mezze in Turkish cuisine, is prepared with labneh, garlic and herbs. It is similar to tzatziki (cacık in Turkish) but more salty, more acidic and with a thicker consistency.
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6. Hummus
Hummus is a Middle Eastern preparation, consisting of mashed chickpeas and tahini. It is a typical dish of Arabic, Jewish, Armenian and Levantine cuisine.
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7. Kisir
Kisir is a bulgur-based mezze found in Turkish and Kurdish cuisines, that is similar to tabbouleh. The main ingredients are fine bulgur, parsley and tomato purée.
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8. Mercimek Köftesi
Mercimek köftesi, one of the most popular mezze of Turkish cuisine, are vegan dumplings made with red lentils and bulgur.
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9. Mücver
Mücver are delicious traditional zucchini fritters from Turkish cuisine that can be prepared with feta, and are often served with a yogurt sauce.
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10. Mutabal
Mutabal, an aubergine salad born from baba ghanoush, is a traditional Middle Eastern mezzé made from eggplant, tahini, lemon, yogurt and garlic.
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11. Pide
Nicknamed the Turkish pizza, pide is a boat-shaped bread topped with various ingredients, including meat and cheese. It is close to the lahmacun.
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12. Piyaz
Piyaz is one of the main mezes in Turkish cuisine. It is a salad that is prepared with white beans, onion, spices and herbs.
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13. Taramosalata
Tarama or taramosalata is a Greek specialty made from cod or mullet roes, olive oil and lemon juice.
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Soups
14. Abgoosht (Piti)
Abgoosht or dizi is a Persian soup or stew that is traditionally prepared with lamb, chickpeas, white beans, potatoes and tomatoes.
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15. Ezogelin Çorbası
Ezogelin çorbasi is unique to Turkish cuisine. It is a delicious soup prepared with tomatoes, bulgur, rice and red lentils.
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16. Kırmızı Mercimek Çorbası
Kırmızı mercimek çorbası is a delicious and velvety red lentil soup that is traditional of Turkish cuisine.
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17. Yayla Çorbası (Yoğurtlu Çorba)
Yayla çorbası, also known as yoğurtlu çorba, is a delicious traditional Turkish yoghurt and rice soup, that is flavored with mint.
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Spices and Condiments
18. Baharat
Bahārāt is a mixture of spices made with pepper, cumin, coriander, cloves, cinnamon, saffron, cardamom, paprika, nutmeg and black lime.
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19. Biber Salçası
Tatlı biber salçası, sweet pepper paste and acı biber salçası, hot pepper paste, are the two most used condiments in Turkey.
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20. Clarified Butter
Ghee is clarified butter, a pure fat used in cuisines of the Indian subcontinent, North Africa, the Horn of Africa and the Levant.
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Main Dishes
21. Adana Kebabı
Adana kebab (Adana kebabı), also known as kıyma kebabı, is a long skewer of ground mutton, and mutton tail fat, grilled on a charcoal barbecue.
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22. Elbasan tava
Tavë kosi (or Elbasan tava) is a traditional Albanian dish made from rice and baked lamb, also popular in Greece and Turkey.
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23. Imam Bayıldı
Imam bayıldı is a vegan stuffed eggplant dish of Turkish origin that is also popular in neighboring countries as well as in the Arab world.
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24. Karnıyarık
Karnıyarık, which means "riven belly" in Turkish, is a dish of eggplant stuffed with a mixture of ground meat, onion, garlic, tomato and pepper, the vegetarian version of which is imam bayıldı.
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25. Lahmacun
These "Arab pizzas" called lahm bi ajin (or sfiha) date back to the fifteenth century and would have appeared in the region of the Beqaa Valley in Eastern Lebanon.
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26. Manti
Manti are ravioli of Turkish origin that are popular in the cuisines of the South Caucasus, Central Asia, Afghanistan and Chinese Muslims. They are stuffed with lamb or beef and served with spicy sauce and garlic yogurt.
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27. Menemen
Menemen is a traditional Turkish dish of eggs, tomato, green pepper, and onion cooked in olive oil. It is similar to shakshuka.
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28. Mevlubi (Maqluba)
The word makluba actually means "upside down", and for good reason: this Jordanian dish is removed from the mold and turned over on a serving plate.
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29. Sarma
Originally from the former Ottoman Empire, sarmas are cooked in Serbia by using sauerkraut leaves, ground meat, rice and seasonings.
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30. Shawarma
Shawarma is a popular dish in Syria, Turkey, Lebanon, Egypt and Israel. It is often eaten as a sandwich in pita bread. It can be made from marinated slow-roasted lamb, chicken or beef.
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31. Şiş Tavuk (Shish Taouk)
Şiş tavuk (or shish taouk) is a delicious recipe for marinated chicken breast kebabs, traditional from the Middle East.
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Breads
32. Lavaş
Lavash is an unleavened flatbread common to Armenia and most of the Middle East, Transcaucasia, and Western Asia regions.
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33. Pita
Pita bread is a soft and thin flat bread, consumed in the Near East and Middle East as well as in Southern Europe and the Balkans.
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34. Poğaça
Pogača, also called poğaça, pogace, pogácsa, pagáče, pohagata, pogacha is the traditional bread that can be found on all the tables in the Balkans.
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35. Simit
Simit is a Turkish ring-shaped bread made with a thick crust of sesame seeds, also called gevrek or koulouri, and nicknamed Turkish pretzel.
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36. Yufka
Yufka is a thin, round, unleavened flatbread from Turkey, similar to lavash. In the Turkish language, yufka also means phyllo dough.
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Desserts
37. Ashure (Noah's Pudding)
Ashure or Noah's pudding is a dessert of Turkish origin composed of cereals and dried fruits. It is a tradition served on the day of Achoura, the tenth day of Muharram.
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38. Baklava
Baklava is a traditional pastry made with filo dough filled with dried fruits, covered with a sweet syrup flavored with rose or orange blossom water.
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39. Halawet El-Jibn
Halawet el-jibn is a traditional Levantine and Middle Eastern dessert of Syrian origin made of semolina dough and cheese, topped with cream and sugar syrup.
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40. Kabak Tatlısı
Kabak tatlısı ("pumpkin dessert" in Turkish) is a traditional dessert of Turkish cuisine based on pumpkin and sugar, sprinkled with walnuts.
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41. Kunefe
Kanafeh is a typical Middle Eastern pastry, soaked in rose water syrup, made with kadaif (angel hair), akawi cheese, butter and pistachios or walnuts.
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42. Lokma
The luqmat el qadi, also called lokma in Turkish or loukoumádes in Greek, is a pastry made from batter fried and soaked in syrup or sometimes honey, famous in the Gulf countries, Egypt and the Levant countries.
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43. Lokum (Turkish Delight)
Lokum or Turkish delight is a sweet treat of Turkish origin, made of starch and sugar, flavored and often garnished with almonds, hazelnuts or pistachios.
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44. Revani
Basbousa is a pastry typical of the Middle East, North Africa and the Balkans made from semolina and ground almonds, that is soaked in flavored syrup.
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45. Şekerpare
The Albanian sheqerpare are small butter biscuits soaked in sugar syrup. In Turkey, they are called şekerpare.
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46. Tulumba
Tulumba is a traditional Turkish dessert made with thick fried choux pastry sticks which are dipped in sugar syrup.
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Drinks
47. Ayran
Doogh, also known as ayran or tan, is a salty goat or ewe yogurt beverage that is popular in Syria, Lebanon and Turkey.
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48. Salep
Sahlab (salep) is a popular creamy hot drink in the cuisines of the former Ottoman empire, prepared with sahlab obtained from the dried tubers of an orchid.
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49. Sharbat
Sharbat or sherbet is a popular drink in Western and Southern Asia. It is typically prepared from fruits, herbs as well as flower petals.
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Mike is "the devil" of the 196 flavors' duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.
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