Please mention any Turkish recipes you like, or Turkish foods you like to prepare.
I’ve been looking at Turkish güveç recipes, cousin to the Bulgarian (gyuvetch), Romanian (gvetch), Greek (giouvetsi) , Serbian (djuvetch) and other Balkan slow-braised stews…
The main Turkish dish I prepare regularly is imam bayildi.
I’m also a big fan of manti, and have recently made some lazy manti type pastas, with a Turkish-spiced meat sauce and yogurt.
I’ve used quite a few recipes from a woman on youtube. I think she is Turkish. I don’t know if this is authentic Turkish cuisine or not, but I’ve enjoyed quite a few of her creations.
Her channel is…
enfes yemekler tarifleri
This lentil/eggplant/pomegranate molasses stew is a favorite in our household. I’ve gotten compliments on it by people who had previously disliked eggplant.
This dish is in regular rotation at our house:
My DIL makes that one, and manti.
Love these eggs, made them a few times:
This is also yummy:
Planning to do this next week:
I love Turkish breakfasts.
Same! And anything eggs! 
Most welcome, hope you will like it!
I use a Turkish cookbook “Istanbul and Beyond” by Robyn Eckhardt. As a matter of fact we have leftovers of the simple to prepare lamb peppers and scallions dish in the fridge right now.
I’ve made Clifford A. Wright’s Imam Bayildi recipe and really liked it. It’s eggplant with olive oil, onions, tomato, etc.
He also has a bunch more Turkish recipes on his site, several of which are on my list to try.
Oops I i apparently was thinking zeytinagli, or lathera.
Imam bayildi means when the Imam fainted. It has a story to it, he fainted because so much olive oil was used in the preparation of the decadent eggplant dish.
It usually is presented as stuffed eggplants when you order it at a restaurant. I have some recipes that appear more like a briam /ratatouille/ tourlou tourlou, with the eggplant chopped up.
Not sure how the Turks use the term lathera. In Greek, it could mean any dish cooked in the way you cooked yours above, with lots of olive oil.
Episodes 5, 6 & 7 of this series cover Turkey. Worth a watch if the link works in your region:
Romanian here - we also have this dish, no surprise since there was strong influence from both Turks and Greeks. Usually made in the heat of the summer when green beans are in season. Either have it with crusty bread for (religious) fasting days, or add chicken to it. Lots of garlic, olive oil and good tomatoes are needed :).
OMG!! I tried this today. This was incredibly delicious and I will make it again.
I made a couple of small changes (e.g. used Harissa powder in the diced vegetable mix instead of crushed red pepper; oven-baked the dish at 375 F instead of stovetop) but otherwise stayed close to the recipe. Fantastic!
