A Turkish mezze platter filled with olives, pastries, dips, bread and olives is as vibrant and appealing to the eyes as it is to the tastebuds.
In addition to the basic ingredients article where we discussed the Turkish pantry and some initial recipes, we’ve collected these recipes for you to prepare your Anatolian feast!
If you cook one or more of these recipes we’d love you to tag us @sawcerapp or #sawcerapp on Instagram so we can have a look!see your creation!
Cacık his minty, herby yogurt dip is fantastic just with bread or as a sauce for meat. In Greek it’s called tzatziki.
Muhammara has walnuts and grilled red peppers and chilli flakes. The walnuts add a lovely texture and pomegranate molasses adds complexity too.
Turkish Hot Chilli Ezme is similar to the Muhammara but with some extra added ingredients to make the taste stronger and fresher too with the parsley.
Sarma is the Turkish name of what is often called dolma, and is very popular in levantine cooking. Herby, lemony rice wrapped in grape leaves.
Gozleme the breads start! Gozleme is more like a thin pancake then a bread that is then fried to crispy perfection.
Pogaca is the a type of Turkish puff pastry made with milk and butter. This one is filled with feta cheese and parsley.
Lahmacun is often referred to as Turkish pizza. It usually has a thin layer of meat on it and no cheese though. It is sometimes filled with salad and eaten as a wrap!
Beef Tava is the name of this delicious dish that is cooked in one pan and then eaten with delicious Turkish bread.
Kousa Mahshi is zucchini stuffed with meat and stewed in a delicious tomato sauce.
Tepside Patlıcan Kebabı is the famous dish of eggplant and meat, one of Turkey’s most famous dishes.
Hunkar Begendi means the Sultan was delighted and while there a number of stories as to how it got this name, one thing is not disputed which is how delicious this dish is of tomato-y beef over silky eggplant purée.
Tepsi Kebabi is famous from the City of Antakya and is sort of a Turkish meatloaf.