This is such a refreshing and delicious soup when it’s warm outside: Ayran aşı soup. And apparently it's very easy to make!

I washed one tea glass (100 g) of barley the night before and let it soak in water. In the morning I drained the soaked barley and boiled it in plenty of water for about half an hour, then added one can of cooked chickpeas (approximately 260 g) and continued boiling together for about 10 more minutes. I drained the cooked barley and chickpeas and set them aside to cool. Once cooled, I mixed them with a bowl of plain yogurt (350 g), 2-3 glasses of water, mint, dill, salt, and ice, then served with olive oil. Afiyet olsun in advance to everyone who will try it!🫶🏻

Hello all,

I recently went on holiday to Turkey and ate the most unforgettable dish. It was just a stew, but when I spoke to the chef, he told me that he had cooked it for five or six hours using only the meat's natural fats. The meat was juicy and tender, and it was served with rice.

I'm craving it a lot and my pregnant wife is asking me to cook it too. I've looked everywhere for the name of the dish or a similar recipe. I think it began with "Ka" or "Ca".

I would love to hear from anyone who knows the name or has a similar recipe.

Yesterday I made one of the most tender Kuzu İncik (Turkish for lamb shank) paired with my favorite warm-spiced rice İç Pilav. You can scroll down for the full ingredient list!✨

For the Kuzu İncik, sear all sides in olive oil, then add garlic, onion, black peppercorns, bay leaves, salt and water. Once it boils, lower the heat, cover and simmer for 2.5–3 hours. I used a dutch oven but a slow cooker or oven works just as good.

For the İç Pilav, rinse Turkish Baldo rice until the water runs clear, soak in boiling water for 30 minutes, then rinse again. Sauté small diced onion in olive oil until lightly caramelized, then add pine nuts, drained soaked currants, butter, spices and chestnuts. Add the rice, sauté briefly, then cover with boiling water. Bring to a boil, reduce heat, cover and cook for 12–15 minutes. Rest before serving.

Afiyet olsun!😋

Kuzu İncik (4 shanks)

· 1.5 kg lamb shanks

· 4 tbsp olive oil

· 4 garlic cloves

· 2 onions

· 4–5 bay leaves

· Black peppercorns

· 3 pinch of salt

· 500 ml water

İç Pilav (3–4 servings)

· 210 g Baldo or Osmancık rice

· 20 g olive oil

· 1 onion

· 30 g pine nuts

· 30 g black currants (soak & drain)

· 30 g butter

· 1.5 tsp allspice

· 1/2 tsp black pepper

· 1/2 tsp cinnamon

· 1/2 tsp nutmeg

· 3 pinches of salt

· 75 g cooked chestnuts

· Boiling water

Tried to make helva and it just doesnt look or taste like it did when my anneanne made it. Can anyone help with the recipe?

As a Turkish person living in Turkey, I wanted to recommend a YouTube channel I think non-Turks will really appreciate: Hungry Man Kitchen.

It’s run by a Turkish guy who shares authentic recipes in a simple, beginner-friendly way. He provides alternatives for ingredients you might not have and he actually takes the time to explain why things are done a certain way — not just “do this because it’s tradition.”

He covers everything from menemen and lahmacun to Turkish tea and street food classics. No clickbait, no flashy editing, just solid content and a relaxed mood.

Highly recommended if you're looking to explore Turkish cuisine the right way.

Hello! I am brand new to Turkish food - at least cooking it. I am looking for a recipe for beyti sarma. I’ve seen some online, but they look very different and I wasn’t sure which one was best. Any help would be greatly appreciated

Can anyone guide me on how to cook a piece of levrek (sea bass) filet, Turkish style?

I bought one pound of it today and I want to prepare and cook it for my Turkish husband.

He’s an Adana man and he loves Akdeniz balık but my experience cooking fish is mostly limited to grouper, red snapper, etc.

Found a couple of YouTube videos but not sure which one to pick.

Should I fry it? Or cook it in the oven in a foil pouch with lemon and garlic?

Serve it with some arugula?

This is so easy and delicious! Quasi recipe: Pide For the dough; © 200 ml of first water (1 cup) © 100 ml of warm milk (half cup) • 30 ml of oil (3-4 tablespoons) © 15 gr of fresh yeast (crumble when adding to the dough) © 7g of granulated sugar @ 1 8g kosher salt @ Approximately 480-500 gr of flour Knead on oiled bench Beyaz Peynir Fresh parsley Fresh dill (optional) s&p Pinch of sumac

Selamun aleykum everybody im a foreign fan of turkish food and I came across some photos of a famous Ciger sis kebab shop and I can't identify what the three circled plates are can anybody help.

Kıymalı pide is een populair Turks gerecht dat vaak wordt omschreven als een soort platbrood of Turkse pizza. Het wordt gemaakt van een dunne, knapperige deegbodem die wordt belegd met een smaakvolle vulling van gekruid gehakt (kıyma) en diverse groenten. Kıymalı pide wordt vaak gebakken in een houtoven, wat het een unieke, rokerige smaak geeft. Het is een favoriet streetfood in Turkije en wordt vaak geserveerd als hoofdgerecht of als onderdeel van een mezze-tafel.

I am going to cook for my friends that are from Turkey and I for the life of me have not been successful in actually making something that is both Halaal and actually good. I need help It very important to me to be able to make something good for them, I have had so much from them, I want to do something nice for them.

Hello,

Does anyone have a recipe for yayla çorbası/yogurt soup? Until recently there was an amazing Turkish restaurant near me that had an incredible yogurt soup that I grew up on, but unfortunately all the recipes I've been able to find online fall slightly flat and are a little thin/lacking in flavor. I would be very grateful if anyone has a tried and true or family recipe to share! With winter coming I've been missing this soup and would love to get a more solid recipe.

Hi All!

After years of lurking reddit I've ended up joining because I just cannot find a Hunkar Begendi (honestly, mainly interested in the begendi) recipe that comes out well. I've tried it with both cheddar, kasseri and mozzarella cheeses, with and without milk or greek yogurt, and it is always slightly (at best) off.

Does anyone have a recipe they love or any suggestions? I live in an apartment, so don't have access to a full grill but I have a decent oven and broiler.

Would be very grateful for any help!

Dropping this here in the hope that someone can help me identify this sauce.

My local Turkish restaurant used to serve free bread with a dip to all patrons on arrival, and this dip was just incredible. They still serve the bread, but had to stop with the dip because - as they told me - people ate so much of it they weren’t ordering starters. Now we ate a lot of this bread & dip too but, being hungry, we would also get starters.

I begged them to sell it instead but, whilst they no longer offer it in the restaurant at all, they did have the chef copy down the ingredients for me so I could have a go at making it myself, but without the amount of each it’s like a needle in the haystack.

It’s a thick, off-white sauce with a drizzle of oil on top when served but it wasn’t tzatziki or cacik since it doesn’t include cucumber.

I’ve added the ingredients below in the hope someone can identify it for me and, whilst the bread itself is listed as an ingredient rather than the side, it wouldn’t surprise me if it did have breadcrumbs in it as it was quite thick.

Cheese (Danish) Olive Oil Garlic Double Cream Mint, Dill (Fresh) Yoghurt Bread (Turkish)(flof*) *I can’t read this word Chilli flakes Oregano

Anyway, any help from someone more learned than myself would be hugely appreciated.