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Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
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Regional Signature Dishes; Mains, Sides and Desserts

Katmer; Turkish crunchy pancakes with pistachio and clotted cream

Katmer; Turkish crunchy pancakes with pistachios and clotted cream

Katmer; Turkish crunchy pancakes with pistachios and clotted cream

This delicious and easy to make Turkish crunchy pancakes with pistachios and clotted cream, Katmer, hails from Gaziantep, one of the must visit gastronomic regions in Turkey. The crunchy, flaky Katmer is traditionally the first meal eaten by the bride and groom after their wedding night in Gaziantep. It tastes absolutely heavenly with Gaziantep’s world famous pistachios and the thick Turkish clotted cream, kaymak.

and place little dabs of the clotted cream, mascarpone cheese or Turkish kaymak, all around the filo sheet.

Place little dabs of the clotted cream, mascarpone cheese or Turkish kaymak, all around the filo sheet.

My version of Katmer here uses filo pastry sheets (you can use the fresh, paper thin Turkish yufka pastry sheets in Turkey) and thick clotted cream instead of kaymak, as it is not easy to find kaymak abroad (mascarpone cheese also gave good results). The substitution worked well in Katmer and made a lovely, light dessert with with fresh fruit by the side. You can serve Katmer as part of breakfast, dessert or as a tea time treat.

Katmer, Turkish crunchy pancakes with pistachios and clotted cream, a specialty of Gaziantep.

Katmer, Turkish crunchy pancakes with pistachios and clotted cream, a specialty of Gaziantep.

I hope you enjoy Katmer, Afiyet Olsun,
Ozlem

5.0 from 1 reviews
Katmer; Turkish crunchy pancakes with pistachio and clotted cream
 
This delicious and easy to make Turkish crunchy pancakes with pistachios and clotted cream, Katmer, hails from Gaziantep, one of the must visit gastronomic regions in Turkey. It is delicious as part of breakfast, tea time treat or a light dessert with fresh fruit aside.
Author:
Recipe type: Turkish regional desserts
Cuisine: Turkish
Serves: 4
Ingredients
  • 4 sheets of filo pastry, thawed (each sheet about 30 cm x 27 cm – 11 in x 12 in)
  • 30 ml / 2 tbsp. melted unsalted butter
  • 55 gr / 2 oz. clotted cream, Turkish kaymak or mascarpone cheese
  • 60 gr / 4 tbsp. finely crushed, unsalted pistachios
  • 30 ml / 2 tbsp. sugar (brown sugar works well too)
  • Honey and fresh fruit to serve (optional)
Instructions
  1. Take the filo sheets out of the fridge 30 minutes prior using to bring to room temperature. If filo sheets are frozen, it is best to thaw in the fridge overnight and take out 1 hour prior using to bring to room temperature. Alternatively, you can take out the frozen filo sheets 2 hours prior using to bring to room temperature.
  2. Place two filo sheets on top of another on a dry surface (keep the rest of the filo sheets under damp towel so that they won’t dry out).
  3. Leave a margin of about 4 cm (1.5 in) around the edges and place little dabs of the clotted cream, mascarpone cheese or Turkish kaymak, all around the filo sheet.
  4. Sprinkle the finely crushed pistachios and sugar evenly over the cream.
  5. Place the remaining 2 filo sheets on top. Brush the edges of the top filo sheet with 1 tbsp. of melted butter. Wet your hands and fold over each side of the pasty (about 2 cm / 1 in) to make a parcel. Seal the edges with your wet hands and the brushed melted butter.
  6. Coat the remaining 1 tbsp. melted butter around a large, non-stick frying pan, over medium heat.
  7. Place the filo parcel into the pan (with the wrapped edges down) and cook for 2 minutes, as it will get golden.
  8. Turn the pancake over gently (large spatulas help) and cook for another 1,5 minutes or until golden.
  9. Serve katmer warm, drizzled with a little honey (if you wish) and crushed pistachios over. Bowl of fresh fruit aside complements katmer beautifully too.
 

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Rolled Cabbage Leaves with Bulgur filling; Bulgurlu Lahana Sarma

Rolled cabbage leaves with bulgur, ground meat, onion and spices; Bulgurlu Lahana Sarmasi

Rolled cabbage leaves with bulgur, ground meat, onion and spices; Bulgurlu Lahana Sarmasi

We love stuffed vegetables, dolmas in Turkish cuisine and I have a soft spot for this delicious stuffed cabbage leaves with bulgur, onions and ground meat, Bulgurlu Lahana Sarmasi, Antakya style (“Dolma” is the term used for stuffed vegetables, as in peppers, aubergines, tomatoes and “Sarma” is the term used for rolled leaves in Turkish cuisine). Bulgur is flavored here with the dried mint (the star spice here), cumin and red pepper flakes, along with onion and parsley. It makes a delicious filling even without the meat; so by all means omit the meat for a vegetarian version. I remember as a child so eagerly waiting for this delicious sarma to cook; mother would ask whether we would like to do a “quality check” of the rolls from the pot and we tuck in at that very minute, happy days.

Tip for separating the cabbage leaves; try to get a large cabbage with big, straight leaves. Trim the bottom root and place the cabbage as whole in a large pan with boiling water and simmer for 8 minutes. The leaves will start to peel off without breaking. Please save the hard stalk or the hard middle part of the cabbage leaves; they are delicious in Lahana Kapuska; cabbage cooked with rice, onions, ground meat and spices, which I will also share in the coming weeks (a sort of deconstructed rolled cabbage leaves).

Rolled cabbage leaves with bulgur, Southern Turkish Style; dried mint and red pepper flakes flavor the cabbage and bulgur beautifully

Rolled cabbage leaves with bulgur, Southern Turkish Style; dried mint and red pepper flakes flavor the cabbage and bulgur beautifully

Wholesome grain bulgur is widely used in southern Turkish cuisine in mezzes, salads, stuffed vegetables and in bulgur pilaf. Cooked in lemony olive oil sauce, it makes a delicious pairing with cabbage here; all you need is some plain yoghurt aside to enjoy this delicious Bulgurlu Lahana Sarmasi. You can use (1 tbsp.) pomegranate molasses instead of lemon juice in the sauce if you’d like a sharper taste.

I hope you enjoy our family favorite; Afiyet Olsun,

Ozlem

4.5 from 2 reviews
Rolled Cabbage Leaves with Bulgur filling; Bulgurlu Lahana Sarma
 
Wholesome grain bulgur pairs with cabbage well and makes a delicious filling with ground meat, spices and onion. I hope you enjoy this Southern Turkish style rolled cabbage leaves with bulgur filling; it is delicious and wholesome. Plain yoghurt by the side complements the cabbage rolls very well. Afiyet Olsun!
Author:
Recipe type: Healthy Mains with bulgur and cabbage
Cuisine: Southern Turkish Cusine
Serves: 6
Ingredients
  • 200 gr/ 7 oz. / 1 cup coarse bulgur
  • 1 large cabbage (which yields about 20 large to medium cabbage leaves)
  • 1 medium onion, finely chopped
  • 225 gr/ 8 oz. ground (minced) beef or lamb
  • Small bunch of parsley leaves, finely chopped
  • 30 ml / 2 tbsp. olive oil
  • 15 ml / 1 tbsp. dried mint
  • 5 ml/ 1 tsp. cumin
  • 5 ml/ 1 tsp. red pepper flakes
  • Salt and freshly ground black pepper to taste
  • For the sauce:
  • 4 cloves of garlic, crushed with salt and finely chopped
  • 15 ml / 1 tbsp. olive oil
  • Juice of 1 lemon (or 1 tbsp. pomegranate molasses)
  • 500 ml / 1 pint / 2 cups of water
  • 15 ml / 1 tbsp. tomato paste
  • Dried mint and red pepper flakes to serve
  • Plain yoghurt to serve
Instructions
  1. Bring a large saucepan of salted water to the boil.
  2. Trim the bottom root and place the cabbage as whole in the pan with boiling water and simmer for 8-10 minutes.
  3. Remove the cabbage and leave it to cool. Then take a sharp knife and cut the outer leaves from the main stalk. The rest of the leaves will start to peel off without breaking one by one. Peel off about 20 large to medium leaves for rolling and set them aside (Please save the hard stalk or the hard middle part of the cabbage leaves, that is too small or hard to roll; they are delicious in Lahana Kapuska; cabbage cooked with rice, onions, ground meat and spices, which I will also share in the coming weeks).
  4. For the filling; combine the bulgur, chopped onion, parsley, olive oil, dried mint, cumin, red pepper flakes, salt and freshly ground black pepper in a large bowl. Knead well with your hands for a few minutes. Stir in the ground meat and knead for another minute to combine well.
  5. With a sharp knife, carefully trim and make a V shape cut to remove the thickest part of the stalk from the base of each cabbage leaf. Place 1 to 1 ½ tablespoon of the filling (depending on the size of the leaf) in the middle of the leaf. Fold in the sides and then roll the leaf up tightly. Repeat with the remaining leaves and filling.
  6. Place the rolled leaves tightly in a heavy pan with seam side down, do the second layer too and pack tightly.
  7. For the sauce, mix together the water, olive oil, lemon juice (or 1 tbsp. pomegranate molasses), tomato paste and chopped garlic in a bowl. Season with salt and freshly ground black pepper to your taste. Pour this sauce over the rolled cabbage leaves (the water should just about to cover the top of the rolled cabbage leaves). Place a plate on top of the leaves to stop them unraveling during cooking.
  8. Cover the pan and cook on low heat over stove top or burner for 40 – 45 minutes, simmering gently.
  9. Once cabbage rolls are cooked, serve hot, decorated with dried mint and red pepper flakes. Plain yoghurt complements this delicious cabbage rolls with bulgur filling, bulgurlu lahana sarmasi, beautifully. Afiyet Olsun.
Notes
Tip for separating the cabbage leaves; try to get a large cabbage with big, straight leaves. Trim the bottom root and place the cabbage as whole in a large pan with boiling water and simmer for 8 minutes. The leaves will start to peel off without breaking.
 

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Grated Radish Salad with Tahini Sauce; Tahinli Turp Salatasi

Grated radish salad with tahini dressing; Tahinli Turp Salatasi

Grated radish salad with tahini dressing; Tahinli Turp Salatasi

Juicy, crunchy red radishes – turp, as we call in Turkey- add a lovely, punchy colour and a delightful peppery taste to dips and salads. In southern Turkey, in Adana region as well as in Antakya, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Turp Salatasi as part of a mezze spread, especially to accompany Oruk or Icli Kofte, our version of the Middle Eastern Kibbeh. The refreshing, peppery flavors of the radish salad complement the rich, nutty Oruk very well.

Delightful and easy to make radish salad with tahini sauce; tahinli turp salatasi

Delightful and easy to make radish salad with tahini sauce; tahinli turp salatasi

Tahini or Tahin, as we call it in Turkish, is a paste made from sesame seeds; it is a much loved ingredient in southern Turkish cooking as well as in the Middle East and Eastern Mediterranean. We use tahini in dips like hummus, salads and in baking, as in this tahini bread rolls. Most supermarkets carry tahini these days; make sure to give it a good stir before using it as it tends to separate.

Tahini makes a delicious, healthy dressing at this wonderful radish salad; tahinli turp salatasi

 I hope you can give this delicious, nutritious radish salad with tahini a go; so easy to make and packed with flavor. Here I’d like to thank my talented seramic artist cousin, dear Nihal Sarioglu and Zen Ceramics in Istanbul for my beautiful plate, showcasing this lovely radish salad with tahini sauce.

Afiyet Olsun,
Ozlem

5.0 from 3 reviews
Grated Radish Salad with Tahini Sauce; Tahinli Turp Salatasi
 
Juicy, crunchy red radishes – turp, as we call in Turkey- add a lovely, punchy colour and a delightful peppery taste to dips and salads. In southern Turkey, in Adana region as well as in Antakya, we make a delicious, refreshing radish salad with a simple tahini sauce. We serve this Tahinli Turp Salatasi as part of a mezze spread, especially to accompany Oruk or Icli Kofte, our version of the Middle Eastern Kibbeh. Hope you enjoy it, Afiyet Olsun.
Author:
Recipe type: Healthy Turkish Salads with Tahini Sauce
Cuisine: Southern Turkish Cuisine
Serves: 4
Ingredients
  • 200 gr / 7 oz. red radishes, washed and pat dried
  • 1 clove of garlic, crushed with salt and finely chopped
  • Juice of 1 small lemon
  • 15 ml/ 1 tbsp. tahini, stirred
  • 30 ml/ 2 tbsp. extra virgin olive oil
  • 5 ml/ 1 tsp. cumin
  • 5 ml/ 1 tsp. red pepper flakes or chili flakes
  • Sea Salt and freshly ground black pepper to taste
  • Flat leaf parsley to decorate
Instructions
  1. Clean and pat dry the radishes. Trim off the stem end and tip, keep the skin.
  2. Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
  3. Using an absorbent kitchen paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture. Later, place them in a serving bowl.
  4. To make the tahini sauce; combine the tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well. Season with sea salt and freshly ground black pepper to your taste.
  5. Pour in this sauce over the grated radishes and combine well.
  6. Sprinkle the ground cumin and red pepper flakes over the radish salad with tahini and decorate with flat leaf parsley.
  7. Afiyet Olsun.
Notes
Make sure to give tahini a good stir before using it as it tends to separate.

Stuffed grapevine leaves, aubergine with lentils, Turkish flat breads and More; Let’s create a Turkish Feast; Sunday 13th December, 12 noon – 3.30pm; Divertimenti Cookery School – Hands On –

"An unforgettable evening of Turkish cookery; loved your passion, enthusiasm and clear instructions, many thanks for a great class."

“An unforgettable evening of Turkish cookery; loved your passion, enthusiasm and clear instructions, many thanks for a great class.”

Turkish cuisine not only reflects a rich historical and cultural heritage, it is also healthy and a feast to all your senses. Kick off the festive season in style and join us for an unforgettable day of scrumptious Turkish food, history and culture at my Turkish Cookery class at Divertimenti Cookery School on Sunday 13th December, 12 noon – 3.30pm. During this Hands On class, you will be amazed to see how easy it is to recreate these delicious courses once you have a go. From courgette fritters with feta and dill, mucver, to stuffed vine leaves, yaprak sarma, from aubergines, lentils and peppers cooked in olive oil to Pide, Turkish flat breads with toppings and stuffed apricots dessert with walnuts, you will have a chance to create and enjoy an authentic, wholesome Turkish feast, great for entertaining.

We will me making Turkish oval flat breads with cheese and vegetables, Peynirli, sebzeli pide, and many more at my Dec. 13th Turkish Cookery Class

We will be making Turkish oval flat breads with cheese and vegetables, Peynirli, sebzeli pide, and many more at my Dec. 13th Turkish Cookery Class

Here’s the class details; Signing up for this class is through Divertimenti Cookery School at this link, hope you can join us!

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