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

Healthy, Delicious and Easy Turkish Menu Ideas for Every Taste

I have been asked by a few readers to give some Turkish menu ideas to enjoy with family and friends. Most Turkish food is easy to prepare and can also be prepared ahead of time. I hope the below ideas may inspire you to have a go at delicious, wholesome and easy to prepare Turkish food. Using seasonal produce, healthy grains and naturally flavoring with spices, olive oil and sauces like pomegranate molasses, you can create delicious, wholesome and balanced Turkish meals for family and friend easily.

A Classic Turkish Menu; from Soup to Dessert

Ezo Gelin Corba, Turkish red lentil and bulgur soup, flavored with dried mint and red pepper flakes.

Ezo Gelin Corba, Turkish red lentil and bulgur soup, flavored with dried mint and red pepper flakes.

Soups have a special place in Turkish cuisine and the meals mostly start with them. In Anatolia, it is very common to have soup to start the day, especially in winter. In my parents’ home, no matter how extensive dinner menu we is, soup like this Ezo Gelin Corba would always be the one to welcome everyone, along with Pide Bread. There would be a type of borek, savory pastry with fillings, a Zeytinyagli, vegetables cooked in olive oil, made with seasonal vegetables and a mezze, appetizer. Then the main course could be either a casserole, stew or a home style tray bake kebab. Most Turks these days may skip the dessert, unless it is a special family gathering or have a light one like this stuffed baked apricot or sliced seasonal fruits, as in our house.

Stuffed peppers and tomatoes in ground meat and aromatic rice; Dolma

Stuffed peppers and tomatoes in ground meat and aromatic rice; Dolma

Turkish Spicy Bulgur and Lentil Soup – Ezo Gelin Corba
Spinach and feta filo tray bake – Ispanakli, Peynirli Borek
Warm Hummus in red pepper flakes infused olive oil
Green Beans with onions, garlic and tomatoes, cooked in olive oil – Zeytinyagli Taze Fasulye
Stuffed tomatoes and peppers with ground meat, onions and aromatic rice – Dolma
Baked stuffed dried apricots with walnuts – Cevizli Kuru Kayisi Tatlisi

Vegetarian Turkish meal menu

Turkish cuisine is based on seasonal produce and there are many delicious vegetarian courses on offer. From stuffed pides to vegetables cooked in olive oil, yoghurt based dips to pilafs with vegetables and more, there are plenty, delicious choices. Here’s my selection; the list includes a family favorite from Antakya, Eggplants cooked with lentils, onions and peppers – Patlicanli, Mercimekli Mualla; a heavenly, delicious meal that melts in the mouth.

Eggplants, lentils and peppers cooked in olive oil; Patlicanli, Mercimekli Mualla

Eggplants, lentils and peppers cooked in olive oil; Patlicanli, Mercimekli Mualla

Turkish oval flat breads with spinach, peppers and feta cheese topping, Peynirli Pide
Eggplants cooked with lentils, onions and peppers in olive oil – Patlicanli, Mercimekli Mualla
Cacik dip of yoghurt, cucumber and dried mint
Bulgur Pilaf with vegetables – Sebzeli Bulgur Pilavi
Semolina Sponge Cake in syrup – Revani

Semolina sponge cake in syrup, Revani

Semolina sponge cake in syrup, Revani

Festive Turkish Meal Menu

Walnut and red pepper paste dip; Muhammara or Cevizli Biber

Walnut and red pepper paste dip; Muhammara or Cevizli Biber

This is a festive menu that appears at my mother’s table at every special occasion and gatherings. With our roots going back to Antakya, southern part of Turkey, the menu is naturally inspired by our home town. The walnuts and red pepper paste dip, Muhammara is a special favorite and makes a great appetizer, served with homemade pide bread. Upside down rice with layers of sautéed meat, eggplants and potatoes, Mevlubi, is my mother’s signature dish; a special, impressive dish that is perfect for entertaining. Having rice, meat and vegetables in it makes Mevlubi a complete course too. Kunefe, pastry strands soaked in syrup with melted cheese would be the ultimate dessert for this festive meal.

Red pepper paste and walnut dip – Cevizli Biber or Muhammara
Homemade Turkish flat pide bread, Pide Ekmek
Spicy bulgur wheat salad with pomegranate molasses – Kisir
Stuffed grape vine leaves with aromatic rice and herbs – Sarma
Upside down rice with layers of meat, eggplant and potatoes – Mevlubi
Pastry Strands in syrup with melted cheese – Kunefe

Kunefe, Kadayifi - a glorious dessert that would make any day special.

Kunefe, Kadayifi; pastry strands in syrup with melted cheese – a glorious dessert that would make any day special.

Mezze based Turkish Meal Menu

Baked prawns with tomatoes, peppers, mushrooms and cheese - Karides Guvec

Baked prawns with tomatoes, peppers, mushrooms and cheese – Karides Guvec

I love the small plates of mezzes in Turkish cuisine, probably my favorite style of enjoying Turkish food. Dips, salads, borek pastries, vegetables cooked in olive oil, mini meatballs, and oven baked shrimp casserole all adore the tables as “starters” and shared amongst the guests. I love them so much that I tend to have a variety of them as my main course. Here is a delicious selection for you to create at your home. Turkish coffee accompanied by Turkish delight would be the ultimate end to this Turkish meal, shared in good company of friends and family:

Filo rolls with feta and parsley, Sigara boregi
Borlotti beans cooked in olive oil – Barbunya Pilaki
Shepherd’s Salad with diced cucumbers, tomatoes, onions with olive oil and sumac – Coban Salatasi
Baked shrimp casserole with peppers, mushroom and cheese – Karides Guvec
Baked Mini meatballs in tomato and pepper sauce – Domates ve biber soslu mini kofte
Potato, red onion and olive bake with cumin and chili flakes
Turkish Coffee
Homemade Turkish Delight

Baked mini Turkish meatballs in tomato and pepper sauce

Baked mini Turkish meatballs in tomato and pepper sauce

I do hope these delicious varieties of Turkish menus inspire you; you can pick and choose the dishes that suit your taste and needs, I hope you enjoy them. My cookery book, Ozlem’s Turkish Table, Recipes from My Homeland, also have a Suggested Menus chapter with wonderful menus for different dieatary needs and occasions. Signed copies of my cookery book is available at this link.

Signed copies of Ozlem’s Turkish Table book, available to order at this link

 

Deliciously frothy Turkish Coffee; more than a drink

Deliciously frothy Turkish Coffee; more than a drink

Afiyet Olsun,

Ozlem

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Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

Merhaba all; we had a delightful Turkish cookery class recently and this baked eggplant or aubergine kebab with chicken, onions and peppers was a big hit at the class.

This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. In Southern part of Turkey, especially in the regions of Gaziantep and Antakya, locals would use up the left over grilled or barbecued eggplants to make this delicious, home style kebab the next day. A tradition in Antakya is to prepare the kebab at home and take the tray to the local bakery to be baked in the wood fired oven, providing amazing, melt-in-the mouth flavors. I hope you enjoy recreating this lovely, impressive dish in your home for family and friends.

Tip: Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

Baked eggplant kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

Baked eggplant or aubergine kebab with chicken, onions, peppers; Patlicanli Tepsi Kebabi

I am passionate about delicious, wholesome Turkish cuisine and it is a pleasure to share authentic Turkish recipes from my southern Turkish roots. This delicious kebab and over 90 authentic Turkish recipes are included at my cookery book, Ozlem’s Turkish Table. Signed copies are now 25 % OFF  from this link, and it is delivered worldwide, including the US and Canada, if you’d like to get a signed copy, ebook and kindle options available here too. We also have this lovely Ozlem’s Turkish Table apron with my hometown Antakya’s celebrated daphne leaves embroidered in the design, it can be a lovely gift to a foodie.

I hope you enjoy it, Afiyet Olsun,

Ozlem

4.0 from 4 reviews
Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap
 
This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. I hope you enjoy this delightful, home style baked aubergine kebab with chicken and vegetables.
Author:
Recipe type: Southern Turkish style baked kebabs
Cuisine: Turkish Cuisine
Serves: 6
Ingredients
  • 2 medium aubergines (eggplants)
  • 700 gr / 1.5 lb. chicken thighs or chicken breast, skinned and cut in 4x4 cm (1.6” x 1.6”) chunks
  • 2 red Romano (pointy) or bell peppers, deseeded and sliced in chunks
  • 1 green (pointy or bell) pepper, deseeded and sliced in chunks
  • 1 medium onion, coarsely chopped
  • 45 ml / 3 tbsp. olive oil
  • Salt and ground black pepper to taste
  • For the chicken marinade:
  • 2 garlic cloves, finely chopped
  • 30 ml/ 2 tbsp. plain whole milk yoghurt
  • ½ tbsp. tomato paste
  • ½ tbsp. Turkish hot pepper paste (optional)
  • 5 ml/ 1 tsp red pepper flakes
  • Salt and ground black pepper to taste
  • 15 ml / 1 tbsp. olive oil to sauté the marinated chicken
  • For the sauce:
  • ½ tbsp. red pepper paste or 1-2 tsp. red pepper flakes
  • ½ tbsp. tomato paste
  • 12 fl. oz. / 1 ½ cup water
Instructions
  1. Preheat the oven to 180 C/ 350 F
  2. Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices. Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the aubergines). Set aside for 15 minutes.
  3. Prepare the marinade for the chicken. Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade. Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge).
  4. Using kitchen paper towel, squeeze the excess moisture out of the aubergines. Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 - 20 minutes, until starting to char around the edges.
  5. Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.
  6. Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables. In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.
  7. To prepare the sauce, stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken. Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.
  8. Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.
  9. Serve hot with plain rice or bulgur pilaf aside.
Notes
Marinating the chicken in yoghurt, olive oil, Turkish hot pepper paste, biber salcasi and spices is really well worth the effort; it tenderizes the chicken and enables the flavors to blend well.

 

 

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Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course

Kale with chunks of meat, chickpeas in yoghurt sauce with dried mint and red pepper flakes – A borani inspiration from Antakya

Borenye or Borani is an Antakya region specialty, which is served often as part of the dinner spread for special occasions in Antakya. I love this hearty dish especially in winter times; combination of yoghurt with chickpeas, vegetables and meat is just wonderful. We like to add more flavors to this special dish with dried mint and red pepper flakes; a delicious, wholesome comforting dish.

Traditionally, Borani or Borenye is made using another Antakya region specialty, tuzlu yogurt (strained, salty yoghurt, you can find more information here). Tuzlu yogurt is made from goat’s milk in Antakya region; it is a salty, rich, tangy spreadable paste and added to Boranis. I love tuzlu yogurt however it is hard to find abroad, so I used thick, plain yoghurt in my recipe, like my mother does, still works well. Boranis are made using a variety of vegetables like spinach, fava beans, pumpkin, courgette/zucchini. I used kale for my version here; combined with chickpeas, dried mint and red pepper flakes, it worked beautifully.

This Borani has a delicious sauce and we like to dip in potato and bulgur rolls, patatesli, bulgurlu kofte to its juice. Baked Oruk, or Kibbeh or Icli Kofte with that delicious walnuts and ground meat filling would also be divine served with borani or borenye.

Antakya’s borani or boreniye – this time with kale; delicious

I hope you enjoy this delicious regional specialty from Antakya, Afiyet Olsun,

Ozlem

3.0 from 1 reviews
Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course
 
Borenye or Borani is an Antakya region specialty, which is served often as part of the dinner spread for special occasions in Antakya. I love this hearty dish especially in winter times; combination of yoghurt with chickpeas, vegetables and meat is just wonderful. We like to add more flavors to this special dish with dried mint and red pepper flakes; a delicious, wholesome comforting dish.
Author:
Recipe type: Healthy Turkish stews with chickpeas, kale and spices
Cuisine: Turkish Regional Cuisine
Ingredients
  • 350 gr / 12 oz. kale; washed, trimmed and chopped
  • 400 gr/ 14 oz. beef or lamb, cut in small chunks
  • 2 medium onions, finely chopped
  • 3-4 garlic cloves, chopped
  • 400 ml/ 14 fl oz./ 1⅔ cups thick, plain yoghurt (brand Fage works well)
  • 400 gr/ 14 oz. -1 can of cooked chickpeas, drained and rinsed
  • 30 ml/ 2 tbsp. olive oil
  • 30 ml/ 2 tbsp. dried mint
  • 10 ml/ 2 tsp. red pepper flakes
  • 600 ml/ 1 pint/ 2 ½ cups water
  • Salt and freshly ground black pepper to taste
Instructions
  1. Heat the olive oil in a large, heavy pot and stir in the onion. Sauté for 2-3 minutes until it beings to soften and start to color.
  2. Stir in the chunks of meat and sauté with the onions for 3 -5 minutes over medium heat.
  3. Add the kale and the garlic to the pan and combine well. Stir and cook with the onions and the meat for 3 minutes.
  4. Pour in the water, mix well.
  5. Season with salt and freshly ground black pepper to your taste, combine well. Cover and cook over medium to low heat for 20 minutes.
  6. Stir in the cooked & rinsed chickpeas to the mix, combine well.
  7. Beat the yoghurt until smooth and pour into the pot, while the heat is low. Stir and blend well.
  8. Immediately add the dried mint and red pepper flakes, combine well. Check the seasoning to your taste, add more salt if needed. Turn the heat off.
  9. Serve hot with crusty bread aside. Potato and bulgur rolls, patatesli, bulgurlu kofte would be delicious to serve aside and dip into this delicious Borenye sauce.

 

My Online Turkish Cookery Course Coming Up Soon!

Shooting my online Turkish cookery course – exciting times!

Camera, Action! Shooting my online Turkish cookery course

I have often been asked to do an online Turkish cookery course and I am delighted to share that we have just shot my online Turkish cookery course to be aired at the wonderful and holistic website Mer-ka-bah, by early January 2015.

Talking about Turkish cuisine and seasonality during my online course

Demonstrating spinach and feta filo pastry, Ispanakli Borek

Demonstrating spinach and feta filo pastry, Ispanakli Borek

Love of food connects us no matter where we come from and it has a universal language. And Turkish food is a wonderful expression of the warm, generous Turkish culture. In this exciting, holistic course on Turkish cuisine and serving traditions, I will be exploring the wholesome Turkish cuisine, based on thousands years of culinary heritage (Importance of connecting with our roots in Turkish cuisine, Turkish culinary history, Serving Traditions, Seasonality, Flavoring through Spices, recipe demonstrations and many more amongst the course modules) and its ability to connect us, our strong emphasis on sharing and hospitality. I will also demonstrate some classic and delicious Turkish recipes here; from Spinach & feta filo pastry, Ispanakli Borek to ever popular Stuffed Eggplants/Aubergines with ground meat and vegetables, Karniyarik, from Potato and Bulgur patties to Turkish Coffee.

Our delicious Turkish table at my online Turkish cookery course

Our delicious Turkish table at my online Turkish cookery course

I truly hope this course on Turkish cookery may inspire folks all around the world to discover wholesome Turkish cuisine and have a go at my recipes and enjoy good food with family and friends. Above all, I hope Turkish cuisine’s emphasis on sharing, generosity, hospitality, a reflection of the warm Turkish culture to be felt all throughout the course and inspires.

Stay tuned!:)

Ozlem

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