Any good turkish recipies?

Question

If anyone knows any turkish food recipies please let me know

Answer 1

Have a look at these:

http://www.turkishcookbook.com/

http://turkishcook.com/turkishfoodforum/

http://www.yemek-tarifi.info/english/

http://turkish.homestead.com/

http://culinaryart.wordpress.com/

EDIT: I am Turkish and I have not heard of any recipe in my entire life similar to "Turkish style eggs" and "Turkish marinade" that Susakin gave.

Answer 2

Turkish Fish Stew ---

INGREDIENTS

3 cups water

1 1/2 cups dry couscous

2 tablespoons olive oil

1 small white onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 cup marinated artichoke hearts, liquid reserved

2 teaspoons capers, liquid reserved

12 small green olives

1 (14.5 ounce) can chopped stewed tomatoes, drained

2 tablespoons white wine

1 tablespoon lemon juice

1 cup water

2 teaspoons sumac powder

1 1/2 teaspoons crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon cumin

1 teaspoon minced fresh ginger root

ground black pepper to taste

1 pound tilapia fillets, cut into chunks

DIRECTIONS

In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.

Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.

Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

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Turkish Marinade ---

INGREDIENTS

1/4 cup olive oil

1/2 lemon, juiced

1/4 teaspoon tomato paste

1/2 medium onion, grated, juice reserved

1/2 cup milk

DIRECTIONS

In a medium bowl, mix together the olive oil, lemon juice, tomato paste, and juice from the onion. Place meat into the bowl, cover, and marinate for at least 6 hours, but 24 hours is better.

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Turkish Style Eggs ---

INGREDIENTS

3 cloves garlic, peeled and minced

1 1/2 cups plain yogurt

1 pinch salt

1 quart water

1 tablespoon vinegar

1 teaspoon salt

6 eggs

2 tablespoons butter

1 teaspoon paprika

DIRECTIONS

In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

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Ekmek Turkish Bread ---

INGREDIENTS

1 1/2 cups bread flour, divided

3/4 cup water, divided

  

5 teaspoons active dry yeast

1 teaspoon white sugar

2 cups warm water (110 degrees F/45 degrees C)

6 cups bread flour

2 teaspoons salt

DIRECTIONS

To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.

To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.

Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).

Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.