And the results are in! TURKISH was our winner by a mile this quarter. Thanks for voting - looking forward to learning about all things Turkish with you this quarter!
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Turkish Sehiryeli Pilav. Toasted orzo cooked with rice. I’ll often add something green (parsley, scallion tops, etc.).
Similar to Rice-A-Roni. 
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One of my favorite things to order at a turkish restaurant is Chicken Adana kabab.
But I’ve never been able to make a version I liked as much as the restaurant ones. I even bought wide, flat skewers during the pandemic 
Anyone have a recipe they like?
Chicken, not beef or lamb — for some reason I think the other flavors come through much better with chicken here, even though I otherwise love lamb and beef kababs.
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That’s because true Adana kebab is made with lamb from a male lamb no older than a year, including the tail fat. If you can’t get the lamb tail fat it will never taste like what you get in a restaurant.
I’ve never even heard of a chicken variety, nor seen one in any of the Turkish restaurants I’ve been to.
Penzeys Turkish Seasoning: salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, sweet paprika, sumac, cayenne red pepper and cilantro.
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I love it. I use it to amp up my yoğurtlu patlican salatası.
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I’m going to link to our Turkish recipes thread. It’s a good one.
I like this Lazy Man’s Manti pasta recipe. Because I’m too lazy to make Manti.
When I want to make lazy manti I purchase them frozen at the Turkish store down the road, add a little romesco sauce from TJ’s, and a dollop of Greek yogurt 
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Yes, I like lazy take-out Manti, already sauced by the restaurant, too!
I haven’t found a good source for frozen Manti yet. I haven’t explored Toronto’s Turkish stores much yet. Many have opened recently.
Manti and pelmeni are pretty similar if you don’t have a meat restriction, so if there’s an eastern european market near you that sells the tiny pelmeni and you dressed them with the manti sauces, it might be a step closer than farfalle 
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Yes, I am a fan of frozen pelmeni, and really, any pelmeni, but I dress those with butter, sour cream, a splash of vinegar and fresh dill 
I could dress them like Manti, but I like sour cream a little more than yogurt.
I really liked the pelmeni at a fancy Turkish Brunch at Antique Garage in Tribeca when my cousin treated in Dec 2018. There was also a location in Soho. They have jazz sometimes but I don’t remember it. I wish I’d posted the photo on HO.
The seasoning in the pasta recipe to which I linked, was good! I didn’t use farfalle. Smaller pasta goes over better at our house, so I usually use orzo, spaetzle or other small cut pasta regardless of what the recipe calls for.
There is another recipe called Lazy Manti which is one bigger rolled Manti. I am trying to find it. I will quote this paragraph and post it when I find it .
And another cheater recipe using gyoza wrappers:
Being the Manti obsesscionado that I am, I also order Manti at Central Asian restaurants. Those Manti are often a little larger than a kiwi fruit.
Veggie Manti
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I ordered a pogaca / Turkish cheese bun today, from Pera Café in Kensington Market in Toronto.
I might try making them at some point.
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I made both of these in Jan.2020. The tulip shaped meat pogasca were from a no longer available Fine Cooking site.
The flower shaped ones were filled with cheese…I think!
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Beautiful!
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Thank you, as I recall, we enjoyed them. The meat filled ones were a little less labor intensive, but I’m happy that I made the double twist flower ones…once!
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I have had boat- shaped, cheese-filled Peinerli, which is popular with Black Sea Greeks who left Turkey. I’m guessing Turks make it, too. It looks like the boat -shaped Khachapuri.
Khachapuri has been on my todo list but I have yet to get around to it, looks luscious.
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Since I mentioned it, here’s the boat-shaped Peinerli https://vidarbergum.com/recipe/turkish-cheese-pide-with-egg-peynirli-yumurtali-pide/
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Mouthwatering delicious looking! Ty, I’ll put this in my notes.
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I’m enough of a dish origin geek that I will add this thread
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