• 18Sep

    Three Turkish Recipes You Have To Try At Home

    Three Turkish Recipes You Have To Try At Home

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    The Ottoman Empire took hold of much of the Middle East between 1299 up until 1923. The North of Africa, Bulgaria, Albania, Greece, and Iran and Iraq were all under ruling, with Constantinople being the epicentre of that. With that, it brought a fusion of different foods and ingredients into Turkey creating one of the most interesting and diverse cuisines on the planet.

    Istanbul is now full to the brim of interesting flavours and thousands flock on all-inclusive holidays to Turkey every year to sample its offerings. But, despite it being impossible to create anything nearly as good as you will sample there, we have four great recipes for you that will take you as close to Turkish delights as you can get.

    Lahmacun

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    Known as Turkish Pizza, Lahmacun is one of Turkey’s finest offerings and incredibly homely. Traditionally eaten in Southern and Eastern parts of the country it’s thin dough make it lovely and crispy whilst unlike the Italian kind it isn’t topped with cheese, but rather ground meat.

    Key Ingredients:

    For the base:

    • 5 cups of flour
    • 5 cup of milk
    • ¼ cup vegetable oil
    • 3 tsp salt
    • 1tsp sugar
    • 10 grams instant yeast

    For The Topping:

    • 1 pound of ground beef
    • 1 red pepper
    • ½ green pepper
    • 2 tomatoes
    • 1 large onion
    • 1 tbs tomato salsa
    • 2 tsp paprika
    • 5 tsp ground cumin
    • 5 tsp black pepper
    • 2 tsp salt
    • Parsley
    • A dash olive oil

    To make the dough, place all the ingredients in a mixer and mix the dough for around five minutes, then leave to rise for two hours. Following the interval roll the mixture into a thin disk and prepare to top it with the meat mixture.

    During the two hours the dough is rising, it’s perfect time to work on your meat mixture. Pop the peppers, parsley, tomatoes, and onion into a food processor and mix until it represents somewhere between a paste and a sauce.

    Add the salsa, olive oil, spices, and ground beef to the paste and use your hands to mix the mixture. Top the rolled out base and place the lahmacuns into a preheated oven at 200 °C for around 5-10 minutes. Slide out your lahmacuns and enjoy!

    Baklava

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    Baklava may look almost impossible to make, but this Middle Eastern desert is actually relatively simple. And here’s exactly how you make 24 pieces of this sweet, buttery treat…

    Key Ingredients:

    • 100g walnuts
    • 100g pistachios
    • 100g almonds
    • 2 tsp ground cinnamon
    • ½ tsp ground cloves
    • 200g melted butter
    • 12 sheets filo pastry
    • 300g sugar
    • 100ml Greek honey
    • 1 cinnamon stick
    • 2 strips of orange zest

    Firstly crush the nuts in a food processor until course and tip into a bowl, stirring in the cinnamon and cloves. Begin to create the syrup by placing the syrup ingredients in a saucepan with 300ml of water and bring to simmer. Allow the liquid to reduce by around a third and leave to cool.

    For the pastry, grease a shallow tin, around 40 x 25cm, with the melted butter and layer the sheets in the tin, brushing each with the melted butter. After four layers, sprinkle about half the nut mixture into the tin and top with four more layers before emptying the rest of the nuts onto the pastry. Top this with the final four layers and butter the top.

    Cut the pastry into diamonds and place on the middle shelf in a 180°C preheated oven. Bake for around 30-35 minutes until golden brown before removing and pour half the cooled syrup over the top. Leave for five minutes and top off with the remaining syrup. Once again, leave to cool before you homemade baklava is ready to eat.

    Adana Kebab

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    Perhaps one of the more commonly known Turkish dishes, the Adana kebab comes from the Adana-Mersin region of Turkey and is made up of ground lamb meat and a range of spices. It’s spawned numerous variations and is often complimented with a large flatbread and salad.

    Key Ingredients:

    • 500g minced lamb
    • Kosher salt
    • 2 tbs ground sumac
    • 2 tsp ground cumin
    • 2 tbs Urfa pepper flakes (regular pepper flakes will suffice)
    • 2 tbs ice-cold water
    • 1 red onion
    • Pita bread
    • Parsley leaves
    • 2 tomatoes

    To make, mix the lamb with one teaspoon cumin, two teaspoons sumac, two teaspoons kosher salt, and one tablespoon of the pepper flakes. When the mixture begins to stick to the bowl add water and continue to mix, before placing in the refrigerator until chilled.

    During this time you can prepare everything else ready to be served. Place the remaining cumin, two teaspoons sumac, and the rest of the pepper flakes into a bowl alongside two teaspoons of the salt ready to sprinkle on the kebabs. Combine the rest of the spices in a bowl alongside a thinly sliced red onion and season with salt.

    Once the lamb is chilled wrap the contents around skewers to create a kebab shape and place in a preheated grill. Turn the kebabs as they grill sprinkling them with the mixture, and leave until cooked through.

    Serve the kebabs on warm pita bread with the spiced onions, parsley, and finely chopped tomatoes.

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