I am so excited to share all these tasty Turkish treats that were submitted as part of AWED. Turkish cuisine is so varied, with everything from delicious appetizers, to flavourful main dishes and sweet desserts. Thanks again for collectively creating a fabulous collection of Turkish recipes. Enjoy the following menu:
Mezes and Salads
Reshmi’s Eggplant Dip (Patlican Salatsi). A refreshing dip to cool the palate.
Esra’s Roasted Eggplant Dip (Patlican Salatasi). Melt-in-your-mouth roasted eggplants are combined with roasted red peppers, hot peppers, onion and garlic to create a delicious dip.
Janet’s Muhammara. A roasted red pepper and walnut dip with a touch of pomegranate molasses.
Reshmi’s Kisir. Savoury bulgur patties filled with bell pepper, parsley, mint and tomato paste, laid over a bed of lettuce.
Cool Lassi(e)’s Tabboleh Kisir. A bulgur salad filled with bell pepper, dill pickles, spring onions, mint, basil, red pepper paste, lemon juice and pomegranate syrup, garnished with lettuce and tomatoes.
Janet’s Bulgur, Pomegranate and Almond Salad. A variation on the traditional kisir, this bulgur salad is bursting with flavour from oven-roasted tomatoes, chickpeas and pomegranate arils.
Megha’s Lentil Kofte (Mercimekli Kafte). Red lentil and bulgur patties are combined with parsley and tomato/red pepper paste and dipped in a yogurt side.
Reshmi’s Ispanak Tepsi Börek. Layers of phyllo dough envelope a spinach and potato pie.
Cool Lassi(e)’s Borek. A pastry made with yufka (similar to phyllo) filled with spinach and feta.
Umm Mymoonah’s Pide. The traditional Turkish flat bread, sprinkled with sesame, nigella or poppy seeds.
Akheela’s Zucchini Fritters. Grated zucchini is combined with flavourful herbs and fried as a small savoury pancake.
Anshu’s Stuffed Tomatoes (Domates Dolmasi). Tomatoes stuffed with eggplant, onion and feta cheese with parsley, basil and oregano.
Sweatha’s Chickpea Salad. Chickpeas are tossed with green chilies, cilantro, parsley, thyme, mint, tarragon, garlic and cumin.
Reshmi’s Ezogelin Soup. A traditional Turkish bulgur and red lentil soup.
Reshmi’s Red Lentil Soup. A red lentil soup filled with carrot, potato, onion, with pieces of bread.
Priya’s Red Lentil Soup with Couscous. A hearty soup filled with red lentils, carrots and couscous with a touch of paprika.
Sweatha’s Tomato and Rice Soup (Domatesli Pirinc Corbasi). A simple soup with tomatoes and rice with a topping of parsley.
Vanessa’s Yogurt and Walnut Turkish Cold Soup. A chilled cucumber and yogurt soup with walnuts and bread.
Nandini’s Stuffed Eggplants (Imam Bayildi). This melt-in-your mouth eggplant is stuffed with tomatoes, onions, garlic, dill and parsley.
Esra’s Bulgur-Stuffed Zucchini and Eggplant (Bulgurlu Kabak ve Patlican Dolma). Zucchini and eggplants are stuffed with bulgur, tomatoes and parsley.
Cool Lassi(e)’s Turkish-Style Mashed Potatoes Stuffed Mushrooms. Button mushrooms are stuffed with potatoes, mozzarella cheese and topped with bell peppers.
Umm Mymoonah’s Turkish Pide. Turkey’s version of pizza, with the traditional Turkish flat bread topped with a tomato-kidney bean mixture.
Sweatha’s Gozleme. A grilled Turkish flatbread filled with a tofu and onion filling.
Joanne’s Beef Stew with Eggplant Puree (Sultan’s Delight, Hunkar Begendi). Slow braised beef with smokey, spicy eggplants served with a side of couscous.
Janet’s Eggplant, Tomato and Lentil Stew with Pomegranate (Mualle). A slow-braised stew with eggplants, tomatoes and lentils with a touch of tang from the pomegranate molasses.
Reshmi’s Bulgur Pilavi. A bulgur pilaf with tomatoes, bell peppers, and onions.
Priya’s Rice and Lentil Pilaf (Mercimekli Pilav). A simple side of lentils and rice.
Akheela’s Baklava. Phyllo dough stuffed with nuts, and sitting in a honey-laced sugar dressing.
Sonal’s Baklava. Walnuts and Brazilian nuts are the tasty filling, underneath layers of flaky phyllo dough.
Latha’s Baklava. Baklava with a pistachio, almond and walnut filling, with a honey syrup.
DK’s Baklava. Cinnamon is added to the almond and walnut filling, with a simple syrup.
Janet’s Baklava. A pistachio filling, topped with layers of phyllo dough, with a subtly sweet sugar syrup.
Umm Mymoonah’s Kunefa. A sweet pastry filled with ricotta and mozzarella cheese, topped with katifi and drenched in a rose water-laced syrup.
Umm Mymoonah’s Mamoul Cookie. Sweet cookies with a hint of orange blossom water, filled with dried figs.
Cool Lassi(e)’s SekerPare (Sugar Cookie). This wickedly sweet cookie is topped with hazelnuts.
Priya’s Almond Milk Pudding (Badmeli Muhallebi). Blanched almonds are combined with milk and sugar to create a luscious pudding.
Sangeetha’s Rice Pudding (Sutlac). Stove-top rice pudding with a subtle hint of vanilla.
Shri’s Rose Petal Preserve and Cardamom Ice Cream (Gulkand Elaichi Ice Cream). Cardamom ice cream infused with rose petal preserves.
Priya’s Apple Tea (Elma Cayi). Dried apple tea spiced with orange, cinnamon and cloves.