Vegetarian Doner Kebab recipe — this is a popular Turkish meat based kebab. In this vegetarian version, kebab is made with homemade seitan (recipe included) and then sandwiched in a pita pocket with fresh veggies.
Gözleme is a traditional Turkish savory flatbread that is filled with either meat or veggie stuffing and cooked over a griddle. In this recipe, Cheese, potato and spinach filling is stuffed in a yeast dough. These are great to serve as snack with some tea or as a light meal with a salad.
Imam Biyaldi is a delicious Turkish eggplant dish. This is a slightly lighter version and uses much less oil. Eggplant is baked until slightly tender then stuffed with softened onions and tomatoes and then cooked till very soft. It is usually served with pita or rice.
Fatayer are Turkish savory pastries that are similar to Indian Samosas. The pastry is yeast based unlike samosas (which is similar to pie crust) and these are baked and not fried like the samosas. Filling has spinach and onions along with walnuts and is flavored with tangy sumac, lemon juice and pomegranate puree.
ide is essentially a boat shaped bread that is used as a pizza base and can be filled with grilled veggies, cheese, eggs. Even sweet fillings like fruit and custard can be used as fillings and served as cake.
I made this Pilau or Pilaf to go with the Turkish Fasulye/ Barbunya Pilaki that I made last week. The recipe is from ‘The Middle Eastern Vegetarian’ cookbook by Sally Butcher. The original recipe uses Freekeh is young green wheat and has been used for centuries in the Middle east. It is a versatile and nutritious grain and can be used in soups, salads, cakes and bread, as a cereal and can be used in place of rice. After all that information on freekeh which I thought I had in my pantry, I was bummed to see I used it…
We are visiting the beautiful Turkey this month for the #Food of the World event. Turkish food happens to be one of my favorite and I’m always looking for opportunities to try new dishes. I borrowed ‘The New Middle Eastern Vegetarian’ cookbook by Sally Butcher from the library. As the book’s name suggests it has vegetarian recipes from the Middle East and after reading through the book a couple of times, I am tempted to try almost all the recipes 🙂 This Turkish Everyday beans recipe, Fasulye Pilaki, is traditionally made with white beans like navy or cannellini or Fasulye….
Couple of my friends took me to a Turkish restaurant for my birthday this year. They ordered this crispy, flaky and sweet pastry and we were served a bubbling hot dessert that I used as a cake to blow the candle. The candle almost melted in the hot dessert. I was sold the minute I had my first bite — it was sweet, crunchy, creamy and absolutely delicious. I heard the name of the dish but it hardly registered in my brain because I was busy eating it. Then I saw Usha’s post for Knafeh and then I realized that…
I had these stuffed grape leaves at my Turkish friend’s house for the first time. Her mom had brought grape leaves from Turkey and made these for us. I have never tasted anything like these before and really liked them. So when I was planning my Turkish menu, I wanted to give these a try too. I am lucky to have Turkish grocery stores very close to my house. So after a quick trip to the store, I was equipped with a big can of grape leaves. The stuffing/ filling is like tomato rice and is very flavorful and tasty…
This is another dish that my friend suggested. I don’t remember eating this before, but she said it is a good dish that even my kids might like. She wasn’t wrong, even my picky son loved these fritters. Original recipe uses eggs to make the fritters, but I used egg replacer powder instead. The firtters turned out great even without the eggs, they turned out crispy and delicious. Check out the entire Turkish meal here.