Eat Fresh, Healthy Home Cooked Food Daily!
The Ottomans combined Greek, Egyptian, Levantine, and Balkan
culinary traditions with customary
Turkic components from Central Asia. Developing a wide range of
specialities. Turkish food differs
from region to region. Many characteristics of Ottoman court cuisine are
inherited by the cookery of Istanbul, Bursa, Izmir, and the remainder of Asia
Minor, notably mild use of spices, a choice for rice over bulgur, koftes, and a
broader supply of vegetable stews (türlü), eggplant, filled dolmas, and fish.
1) Manti
(Turkish dumplings with sauce)
Manti or Mantu, dumplings with spiced ground meat and onion, are one of Turkey's most Authentic popular foods. Family members get together to make the dough and fill the tiny dough squares with the filling; it's a labour of love, so it's fantastic to get together for it, and it's well worth the work.
Cooking time: 3 hours 25 minutes
Serving: 6 person
Course: Main course
Ingredients
Dough
● flour (six cups)
● a dozen big eggs
● 1 cup of hot water
● 1 teaspoon of salt.
Dumpling's Filling
● 1 and 1/2 pound lamb ground (or beef)
● 2 tiny grated or finely chopped onions (12-16 tablespoons)
● 8 tbsp parsley, finely chopped
● 2 teaspoons of salt
Yoghurt sauce
● 2 cups Greek yoghurt (whole milk)
● ½ teaspoon of salt
● 3 large garlic cloves, crushed
Caramelised tomato paste
● 1 can tomato paste, 6 oz (organic is best)
● 4 tbsp olive oil (extra virgin)
● 1 cup of water
● 1 tablespoon Aleppo pepper, ground or alternative ( 1 and ½ teaspoon sweet paprika + ½ teaspoon crushed red pepper flakes)
Brown butter sauce
● 3 tablespoons butter, unsalted
● 3 tablespoons extra virgin olive oil
● to taste kosher salt
Seasonings to sprinkle on top
● Sumac (or substitute lemon zest)
● Spearmint, dried (or substitute finely chopped mint leaves)
Instructions
Step 1: To make the dough, combine flour and salt in a large mixing bowl or on a work surface. Make a well in the centre of the flour and crack the eggs into it.
Begin by whisking the eggs and flour together with a fork. When the mixture becomes too thick to stir with a fork, start mixing everything with your hands, gradually adding water as you knead and push the dough. Knead the dough for 8-10 minutes, or until it is firm and smooth. Allow 30 minutes to rest after covering with a moist cloth.
Step 2: While the dough is resting. Prepare the filling by combining the lamb, onion, parsley, and salt in a small bowl and Place aside.
Step 3: Make the yoghurt sauce as follows: In a small mixing dish, combine all of the ingredients given in the above list and refrigerate the leftovers. (Bring to room temperature before serving).
Step 4: Preheat the oven to 325°F and fill Manti. Cut the dough in half. (Work on one piece at a time, covering the others to keep them from drying) Roll out the dough into a thin sheet, about 1/16 inch thick, on a floured surface. Cut into 1 ½ inch squares with a knife or a pizza cutter.
Place a small ball of meat in the centre of each square, roughly the size of a chickpea. To seal the bag, pull the four corners up of manti's and firmly push the four sides to seams together.
Step 5: Place the manti on a parchment-lined baking sheet (two baking sheets are required). Repeat with the remaining dough. Around 120 manti will suffice. Bake for 15 minutes, or until the manti begins to brown.
If you want you can store the manti in the refrigerator for up to a day or in the freezer for up to two weeks. Allow cooling to room temperature before proceeding with further steps.
Step 6: For making the tomato sauce, first In a small pot, boil the oil and tomato paste over medium-low heat, stirring constantly, for about 7 minutes, or until the oil is integrated and the colour is deep and rich. Cook, stirring for another 30 seconds then add Aleppo (or paprika and red pepper). Turn off the heat, mix in the water with a whisk properly and place aside (Warm the sauce briefly just before serving).
Step 7: For making the butter sauce, melt butter in a small saucepan over medium heat for 1-3 minutes, and whisk frequently until small brown flakes appeal. Turn off the heat and add Olive oil, mix it well and place it aside.
Step 8: Take a big saucepan full of water, add salt and bring it to a boil after the water is boiled. Add mantis and Cook for another 10-12 minutes until the manti is cooked properly or it is properly translucent in colour. Drain the water and return the manti to the pot. Mix butter sauce in the pot, coat the mantis and reheat the butter sauce slowly if required.
Manti should be divided into 6 bowls. Spread the tomato sauce and yoghurt sauce on top. Any remaining butter sauce should be drizzled on top. Season with spices.
Enjoy your authentic Turkish food!
2) Sis kebap
(Turkish seekh kebab)
You're probably aware that Turkish cuisine is heavy on meat dishes. There are numerous meat recipes unique to each city. In both Seljuq and Ottoman cuisines, kebab is one of the royal and Authentic Turkish foods. Kebab has been a popular meat dish for centuries and is still popular today. It's a great treat made with meat or minced meat placed on skewers and grilled.
Cooking time: 1 hour
Serving: 6 person
Course: Main course
Ingredients
● 1-kilogramme beef
● Tail fat of 300 grams
● 1 cup of milk
● 50 mL extra virgin olive oil
● 1 teaspoon spoon of crushed red pepper
● 1 teaspoon of salt
● 1 thyme dessert spoon
● ½ teaspoon black pepper, ground
● 1 teaspoon of tomato paste
● 4 garlic cloves, grated
Instruction:
Step 1: To begin, chop the meat into small pieces and place it in a mixing dish with the milk. Refrigerate the meat for 6 hours after covering it with a stretch film or any lid.
Step 2: Chop the fat from the tail-like beef and keep it aside for later use.
Step 3: Remove the meat from the bowl and place it in another basin. Knead in the olive oil, red pepper flakes, salt, thyme, ground black pepper, tomato paste, and minced garlic thoroughly. Then cover the bowl with a stretch film and refrigerate.
Step 4: Place the meat on the skewers and 2 pieces of tail fat on each. On the skewers, you can add tomatoes, peppers, and onions according to your choice to make the kebabs more flavourful.
Step 5: Cook the meat for 30 minutes on the grill. If grill or barbeque is not available, you can also shallow fry the kebabs in a frying pan. Serve hot with Turkish lavash bread or any side dish of your choice.
Enjoy your authentic Turkish food!
This traditional spicy ground lamb kebab, also known as Adana kebab, is another popular and authentic, tasty dish in Turkey. This kebab originated in the Turkish city of Adana. These kebabs are simple to create with only four ingredients. Crisp, juicy, and bursting with rich flavours that complement any taste.
Cooking time: 30 minutes
Servings: 4 person
Course: Main course great for dinners
Ingredients
● 1 pound (500 grams) of ground lamb
● 1 tablespoon crushed red pepper
● paprika, 1 teaspoon
● 1 teaspoon of salt
Serving Suggestions
● A few tomatoes
● Peppers, green chilli or jalapeno)
● Parsley
Instructions
Step 1: First soaked the 4 wide wooden skewers in water and allowed 30 minutes for them to sit.
Step 2: Combine ground lamb, red pepper flakes, paprika, and salt in a mixing dish. Mix with your hands until everything is well incorporated and the batter is moist.
Step 3: Determined by the size of the skewers you choose, take the meat into 4-6 pieces.
Step 4: Wet your hands and shape each piece into a ball, then shape each ball around over a skewer to produce a flattened kebab.
Step 5: Preheat a cast-iron skillet (or a grill). Brush it with a little oil or spray it with cooking spray. Cook the kebabs in batches, flipping every few minutes. They'll be ready within around 8-10 minutes. If the skillet isn't big enough, don't place too much kabab in it.
Step 6: You can bake your Adana kebabs in the oven if you don't have a grill or a cast-iron skillet. For this, use parchment paper to line a baking pan. On top of it, place a cooling rack or a roasting wire rack. Place the kebabs on top and bake in a preheated oven (200C/400F) for 20 minutes.
After 20 minutes, remove it, flip it over, and add tomatoes and peppers to the rack. Serve after another 20 minutes in the oven.
Step 7: While you are cooking the kebabs in the skillet or grill, take another hot skillet and cook tomatoes and peppers halved or whole. Don’t let them fully cook. Just roast the veggies a little to get a smoky flavour.
Serve the kebabs with cooked tomatoes- peppers and fresh parsley. Enjoy your authentic Turkish food!!
4) Lahmacun
(Turkish style pizza)
The tasty and aromatic mixture of minced meat, peppers, tomato, fresh herbs, and earthy spices on an extremely thin crispy pizza crust. It's a popular authentic Turkish food, as well as in other countries of the Levant where the Ottoman Empire once ruled. Manaqish and sfiha are examples of meat pie (or pizza) varieties. Lahmacun is also known as Turkish or Armenian pizza.
Cooking time: 2 hours
Serving: 11 person
Course: Main course
Ingredient
Dough
● 3 cups flour plus additional flour for rolling (you can use whole wheat flour too or a combination of whole wheat and all-purpose flour)
● 1 teaspoon of salt
● 1 and a quarter cup of lukewarm water.
Topping
● ground beef, 400g (14oz)
● 2 big finely chopped onions
● ½ cup finely chopped tomatoes
● ¼ cup finely chopped parsley
● 2 tablespoons of tomato paste
● 1 teaspoon of salt
● 1 teaspoon of black pepper
● paprika, 1 teaspoon
● ¼ teaspoon of cumin
● 1 tablespoon of vinegar
● 2 tablespoons of water
Instructions
Step 1: In a large mixing basin, combine 3 cups flour and 1 teaspoon salt.
Gradually pour water over this and stir with your hands until everything is well combined. It needs to be tough dough. You may need to wet your hand a few times when making this dough. Alternatively, you can make the dough with a stand mixer.
Step 2: Place the
dough on the counter after lightly dusting it. Knead the dough for 5-7 minutes,
or until it is smooth. Make a 14-inch long log form (35 cm). It should be cut
into 11 parts. Place them on a lightly floured surface and roll them into balls.
Cover them with a damp cloth and set them aside until the topping is made.
Step 3: Along with meat, In a large mixing bowl, thoroughly combine all of the ingredients listed above for toppings, ensuring that all spices are properly mixed.
Step 4: Preheat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Roll each dough ball into a thin circle on a floured counter. Place it on a parchment paper-lined baking sheet. Two flatbreads can fit on a baking sheet at once.
Step 5: Cover the rolled dough with a thin coating of the topping mixture. Make sure all of the components are fully coated, especially the edges. Gently press the ingredients into the dough to ensure that they stick well and spread evenly. Bake them for 7-8 minutes in the oven. Continue with the remaining dough balls in the same manner.
Step 7: Over medium-low heat, heat a nonstick skillet with a cover. Roll out a dough ball into a thin circle no larger than the pan you're using on a floured counter. Carefully place it in the hot pan. Spread the topping mixture on top using a spoon. With the back of the spoon, gently press on it. Cook, covered, for 7-8 minutes, or until some markings appear on the bottom of the dough and are baked properly according to your preference. Continue with the remaining dough balls in the same manner.
Your authentic Turkish food is now all ready to be eaten. Enjoy!
Doner Kebabs prepared at home! Carve it up as they do in the neon-lit kebab authentic Turkish restaurants, then use it to build your own Doner Kebabs or kebab plates in a Turk style. This is fantastic authentic Turkish food for gatherings and parties. The kebabs are marinated in a flavorful spice blend before roasting in the oven or grilling on the BBQ. Doner is a Turkish term that means "to turn" or "to rotate. "The meat's edges get browned and crispy, while the centre remains rich and juicy.
As the meat cooks, the outer layers are shaved off and served with vegetables and sauce in a pita or other flatbread known as durum roll(wrap). Generally, Authentic doner kebabs are presented on a plate with bread with tomatoes, onions, and lettuce without any sauce or not as a wrap.
Cooking time: 1 Hour 45 minute
Servings: 6 person
Course: Main course, dinner
Ingredients
● 1 pound of ground beef
● 1/4 cup yoghurt
● 1 teaspoon of salt
● 1 teaspoon of red pepper flakes
● 1 small onion
● 1 teaspoon black pepper
Instructions
Note:- These kebabs
at restaurants are made in a big rotisserie. We have made this method simple
and easy for you guys. With two methods Doner can be made at home with the same authentic taste.
1) Oven method
Step 1: In a food processor, combine all of the ingredients.
Blend until smooth and well integrated.
Step 2: Cover the kebab batter with aluminium foil by making a log out of it and rolling the meat into the foil. Insert two long skewer sticks into the centre of the ground beef log with skewer sticks to keep the foil firm in its place while baking.
Arrange on a baking sheet. Cook at 325 degrees for 12 hours. After 1 hour, remove the foil and check the meat. To give the brown and crispy texture on all sides, rotate once in the oven.
2) Frying method
Step 1: After mixing all the ingredients with beef, let the batter marinate for 12 hours first.
Step 2: After the meat has marinated, wrap it in a kitchen roll and roll it up. The roll must be really firm. Place the frozen roll in the freezer for 6 hours more.
Step 3: Using a sharp knife, cut the frozen beef roll in half and then the meat should be cut into very thin slices. Heat the oil in the pan and add the meat slices. Cook until the meat is golden brown from both sides. Remove the pan from the heat.
Serve the kebabs according to your preference either as a durum
wrap full of garlic, tahini sauce and vegetables or simply to eat alone as an authentic Turkish food
The most worldwide famous authentic Turkish dessert. It's made with kataifi and cheese, and the sweet syrup which is lovely and consistent. You may be wary of dessert including cheese, or you may have already tasted Knafeh and know how lovely it is. You can simply prepare Knafeh at home. Simply try it and you will fall in love with it.
Cooking time: 55 minutes
Serving: 4 person
Course: Dessert
Ingredients
To make the Knafeh:
● 250 grams (1/2 lb.) kataifi/kaif
● 1 tablespoon of grape molasses
● butter, 150 grams.
● 250 g unsalted mozzarella cheese or any white, stringy, unsalted cheese.
To make the syrup:
● 2 and a half-cup of sugar
● 3 cups of water
● 4-5 drops of freshly squeezed lemon juice
Instructions
Step 1: First and foremost, begin creating your syrup. To allow your dessert to absorb the syrup make sure the syrup is cold and Knafeh is hot.
Step 2: In a pot, combine 2 and ½ cup of sugar and 3 cups of water. Boil your syrup mixture after dissolving the sugar in water.
When it's boiling, add 4-5 drops of fresh lemon juice and let it cool.
Step 3: Set aside 50 grams of butter and slice it into cubes and set it until room temperature. Stir in the 1 tablespoon of your grape molasses with the room temperature butter, until well combined.
Step 4: Pull your 250 grams (1/2 pound) kataifi to shreds and slice into 1 cm (1/2 inch) slices. Melt the remaining 100 grams of butter and pour it over the kataifi, stirring constantly until everything is combined.
Step 5: Spread butter + grape molasses mixture all over a thick glass circle baking dish resistant to fire. Half of the kataifi mixture should be poured into your baking dish and pressed down firmly in the bottom of the glass.
Step 6: Now spread the Grated mozzarella cheese, 250 grams on the kataifi placed on your baking dish, but the rest of the kataifi on the cheese and press it again.
Step 7: Place your glass baking dish on a low-heat stove. Cook for 6-7 minutes on the bottom side, then flip and cook for another 6-7 minutes on the other side.
Turn off the heat and pour cold syrup over your hot dessert knafeh.
Serve hot and enjoy your authentic Turkish food!
7) Baklava ( Turkish pastries)
Baklava is a delectable authentic Turkish dessert made by layering flaky phyllo pastry with a nut combination. This packed puff pastry is baked to perfection and drizzled with a sweet honey syrup. Turkish baklava nowadays is typically filled with walnuts, almonds, or pistachios. In the Black Sea region, hazelnuts are frequently used as a filler.
Cooling time: 1 hour 35 minutes
Serving: 4-5 person
Course: Dessert
Ingredients
● 1 pack of frozen and thawed phyllo dough.
● 4 oz unsalted butter, melted
● 2.5 cups of walnuts or your choice of nuts, chopped
● 1 teaspoon of cinnamon powder
● 1 tablespoon finely chopped candied walnuts/pistachios
For honey syrup
● 1 cup of water
● 1 cup of sugar
● 1/2 cup of honey
Instructions
Step 1: Preheat the oven to 350 degrees F. Using butter or vegetable oil, lightly coat a baking pan.
Step 2: Cut the phyllo dough to fit in your baking pan with the help of the pizza cutter.
Step 3: Grind walnuts or other nuts of your choice in a food processor until finely diced or coarsely ground (depending on your preference).
Step 4: Place 5 sheets of phyllo. In the bottom of the baking pan. Using melted butter, brush each sheet. Add 1/2 cup chopped walnuts to the phyllo surface and spread evenly. To keep the remaining phyllo dough from drying out, wrap it in the plastic wrap that came with the package or a damp towel.
Step 5: Add 2 more sheets of phyllo, then 1/2 cup of nuts. Before placing the other phyllo on top, brush each one with butter. Repeat until all of the chopped nuts have been utilised (approximately 5 to 6 layers).
Step 6: Finish with at least 5 (maximum 10) layers of phyllo on top of the baklava. The crispier the baklava, the more phyllo you use on top. With a knife cut the baklava in a square or diamond shape, before baking it.
Step 7: Bake baklava
for 40 to 45 minutes, or until golden brown and crisp on top.
Step 8: While the baklava is baking, add water and sugar to a small pot. Cook until the sugar has completely dissolved. Now add honey and cook for another 5 minutes. Turn the heat off and let it cool to room temperature. Set aside for use
later use.
Step 9: Remove the baklava from the oven when it is done cooking and instantly pour the room-temperature honey syrup on top. A sizzling sound will be noted. Allow the baklava to soak in the honey syrup for at least 30 minutes at room temperature.
Garnish the baklava with chopped nuts before serving and enjoy your authentic Turkish food!
For Turks, breakfast equals tea. There is a lot of food on the table at a traditional Turkish breakfast, but there is only one thing that never moves: tea. Apart from breakfast, tea is drunk at various times during the day, such as after lunch in Turkey.
Is it possible to
envision a Traditional Turkish breakfast
without a large teapot on the side?
The ideal breakfast pairing is tea and simit, a Turkish style bagel. Turkish tea is served with a variety of meals. The tea in Turkey comes from Turkey's Black Sea region. Rize is Turkey's largest and most well-known tea-producing city. Other Turkish cities produce tea, but not to the same extent as Rize.
Cooking time: 22 minutes
Servings: 6 servings
Course: Beverage
Ingredients
● 7 cups of water
● black tea leaves, 5 tablespoons
Instructions
Note:- Traditional tea requires a special two-layer Turkish teapot, here in this recipe we have shown how to make the same authentic Turkish tea with two normal teapots.
Step 1: Fill a small teapot with 1/4 cup of water. Cover with the lid and add the tea leaves (5 teaspoons for 6 people).
Step 2: Half-fill another big teapot with water. Place both on the burner, a small one on top of the larger, over medium-high heat. Bring the water to a boil.
Step 3: Reduce the heat to low and let the tea leaves in the small tea kettle to absorb the heat for around 5 minutes.
Step 4: More than half of the water in the large teapot should be transferred to the little teapot. Fill the large one with more water and return it to the stove again, the small teapot takes precedence over the large teapot. Bring the water to a boil first, then reduce to low heat and leave to simmer for 10-15 minutes. By the end of this time, the tea leaves will have sunk and the tea will be boiled.
Serve it hot and enjoy your authentic Turkish food!
So, these were some authentic Turkish food recipes that you may make at home simply and easily. So sit back and relax while reading our recipes and try cooking authentic Turkish cuisine at home with family.
