Turkish Egg Noodle / Erişte

Making Turkish egg noodles, erişte--originally a Persian term meaning strips--is usually or was a good reason for gathering for the neighborhood women. A group of women would come together at someone's house. Some would make the dough, some would knead it, and some would roll it into rounds, while others would cut the noodles, lay them on tables, or mix them. And other would make tea and serve the working group with food or just keep company. Noodles...

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Red Lentil Kofte / Mercimek Köftesi

This vegetarian kofte is one of the most popular appetizers of Turkish cuisine.1 cup red lentil1/2 cup fine bulgur1/2 cup olive oil2 cups of water1 medium onion, very finely chopped1 tsp cumin1 tbsp tomato paste + 1 tbsp red pepper paste (if you cannot find red pepper paste you can use 2 tbsp tomato paste)~1 tsp saltjuice of half or 1 lemon (depends on how you like it: sour or not so sour)1/3 bunch parsley, finely chopped1/2 bunch green onion, finely...

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Eggplant Papucaki (Patlıcan Papucaki)

This is a typical Aegean dish that you can find on both Turkish and Greek sides of the Aegean Sea. As much as the dish itself, I love its pronunciation: pa-bu-ja-ki. Given the suffix -aki the name sounds definitely Greek, however "papuc" or "papuç" is a Persian word "paposh" (پاپٯش) that is used in Turkish and means shoe or slipper. So maybe these little shoes are not "typical"Aegean after all, who knows?I have eaten two different versions of papucaki....

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Zucchini Fritters (Mücver)

Although I gave different versions of mücver recipes so far, I haven't posted "the" mücver recipe. In Turkey mücver is usually made after stuffing zucchinis, using the carvings. But it is a delicious dish on its own featuring all the fresh herbes of summer.5-6 small firm zucchinis, grated or left over zucchini carvings from stuffed zucchinis (makes ~4 cups)3 eggs1/3 cup chopped flat leaf parsley1/3 cup chopped fresh dill2-3 tbsp or 1/4 cup chopped...

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Stuffed Zucchinis with Ground Meat (Etli Kabak Dolması)

I was surprised to see that I haven't posted this recipe before, since it's one of my favorite summer time dolma dishes. Now that zucchinis are everywhere, especially round zucchinis that are perfect for stuffing, it's time to stuff zucchinis.makes 12 zucchini dolmas12 round zucchinis or 6 thickish zuchinis~1 lb ground meat (preferably beef)2 onions, finely chopped1/2 cup rice1/4 cup olive oilsalt1-2 tsp black pepper1 cup finely chopped flat leaf...

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Baked Vegetable Fritters (Fırında Sebzeli Mücver)

Mücver is usually made with zucchini and then fried, however it is way lighter to bake it in these hot and humid summer days. This is a modified recipe that uses not only zucchini but also potato and carrot. If you have other vegetables in mind like spinach, leek, etc., you can add them, too.1 zucchini, grated1 potato, grated1 carrot, grated3 spring green onions, chopped1 green or red pepper, finely chopped1/3 cup flat leaf parsley, chopped1/3 cup...

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Purslane with Tomato (Domatesli Semizotu)

Purslane season is officially on! For those who have purslane growing in their yards or who can find it at the farmer's markets, flea markets, or Mexican grocery stores, here is another purslane recipe. Purslane with tomato is another version of Purslane with Rice. Mid summer when farmers markets are flooded by ripe tomatoes, you just cannot help but cook anything with tomatoes. So when we crave a sour taste, we make Purslane with Rice, which is...

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Savory Spinach and Feta Cake (Ispanaklı ve Beyaz Peynirli Kek)

In several previous posts I have mentioned the importance of afternoon tea time in Turkey and the snacks that we would have with our tea. This cake is a total green deliciousness that my mom used to make for our lazy afternoon tea hours. Years later during another tea gathering with her friends she learned a recipe for sweet spinach cake (I know it sounds weird, but it doesn't taste anything like spinach. Spinach is there just to make it green and...

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Strawberry Jam (Çilek Reçeli)

In the farmers' markets in Turkey strawberries are sold in two different piles on the same stand. One pile is for small strawberries which are sold for "jam" (reçellik) and bigger strawberries, the ones for the table (yemelik), would be in the other pile. I haven't seen this at the American farmers' markets, but you can always go to a strawberry farm and pick up your "jam" strawberries. That is exactly what we did. Last weekend we were at the Washington...

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Bowl Kebap (Tas Kebabı)

Bowl kebap is one of my mom's specialties. Although I have been very picky about red meat dishes all my life, bowl kebap is something that I never said no. I have been craving it recently and noticed that I had never made it here. Almost four weeks ago I was on the phone with my mom getting the details of her recipe. The same day one thing let to another and I ended up buying plane tickets to Turkey and a couple of days later I was there having bowl...

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Spinach with Eggs (Yumurtalı Ispanak)

For many reasons I am not cooking lately and when I cook I am craving comfort food; I try to choose the ones that are easy, delicious, and definitely nutritious. Back in the day, one of my housemates was an egg-freak lazy cook and made this dish annoying number of times. Mainly because of that I'd never made spinach with eggs in years. Today, when I realize I was running out of my options for easy and nutritious comfort foods, I remembered it.In...

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Garbanzo Bean Pilaf (Nohutlu Pilav)

Now a highly common and popular street food, garbanzo bean pilaf (nohutlu pilav), was a special dish served during the reign of Mehmet the Conqueror by Grand Vizier Mahmut Paşa to his guests. Mahmut Paşa's pilaf had both real, edible garbanzo beans and garbanzo beans made out of gold! Mahmut Paşa called the golden ones his "diş kirası," which literary translates as "tooth money." But don't think it was a compensation for broken teeth! In the past...

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Turkish Zuppa Inglese (Supangle)

The chocolate pudding that we call in Turkey "supangle," or "sup" in short, comes from French soupe Anglaise, which comes from Italian zuppa Inglese, which probably is derived from British trifle. Despite the inherited name, the dessert itself bears no resemblance to either zuppa Inglese or trifle, other than the first layer of cake. Therefore, I will label this rich, absolutely delicious chocolate pudding that you can find in every single patisserie...

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Vegetarian Potato Casserole (Etsiz Patates Oturtma)

This is a vegetarian version of a highly traditional dish, potato casserole. I had made another vegetarian version before with green lentils, inspired by auntie Lentil. This time I decided to try it with TVP; however, if you don't like TVP you can just skip it. I gave instructions for with and without TVP. It turned out great with TVP and optional melted cheese on top.4-5 medium potatoes, peeled and sliced in 1/2 inch rounds1 big onion, finely chopped...

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Bulgur with Green Lentils and Walnuts (Cevizli Bat)

Bulgur with Green Lentils and Walnuts is a traditional recipe from a Central Anatolian city, Tokat. In Tokat's local cusine dishes with grape leaves have an important role, and this recipe is a good example. Bulgur with Green Lentils and Walnuts is a bit like kisir, but has a nuttier taste with walnuts and lentils.1 cup fine bulgur1 cup hot water1 cup cooked green lentils (~1/2 cup dry green lentils would make 1 cup cooked lentils)1/2 cup chopped...

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