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…
Güveç (Gue-vech) is a Turkish term that defines both slow cooked stews and the clay pot, glazed or unglazed, that they are cooked in, just ...
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.
A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the te...
This dish is in regular rotation at our house:
My DIL makes that one, and manti.
Love these eggs, made them a few times:
After a week and a half in Turkey, this was the one dish that my sister, my wife, and I were consistently craving. Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. I love to eat it with a...
This is also yummy:
Turkish Red Lentil Soup (Kırmızı Mercimek Çorbası) is velvety, comforting, and nutritious! Plus, it’s so easy to make with lentils, veggies, and spices!
Est. reading time: 7 minutes
Planning to do this next week:
I love Turkish breakfasts.
I had to print out the red lentil soup recipe - thanks for the link.
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.
That reminds me that I often make a byaldi with grean beans in late summer.
Oops I i apparently was thinking zeytinagli, or lathera.
Interesting note about the importance of the olive oil, which is mentioned in both the Greek and Turkish, but not the Lebanese recipe.
ETA not THIS Lebanese recipe, which uses 2Tb veg oil
"Called loobyeh (pronounced LOO-beh), this comforting vegetable stew is a staple in Lebanon. "
OTOH, I found this one
…which talks about olive oil as well.
“Greek Style Green Beans-Fasolakia Lathera…where vegetables are cooked in olive oil and tomato along with herbs.”
“Ottoman-era dishes called z…
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!
Whatever it’s called, it looks delicious!