Turkish Food Recipes: 15 Authentic Dishes You Can Make at Home

Ingredients:

• • 1 can (400g) chickpeas, drained and rinsed
• • 3 tbsp tahini
• • 2 cloves garlic, minced
• • 3 tbsp fresh lemon juice
• • 1 tsp sumac
• • 1/2 tsp Turkish oregano
• • 3-4 tbsp ice-cold water
• • Salt to taste
• • Extra virgin olive oil for drizzling
• • Aleppo pepper for garnish

Instructions:

1. 1. Reserve a few whole chickpeas for garnish, then blend the rest in a food processor until smooth.
2. 2. Add tahini, garlic, lemon juice, sumac, and oregano. Blend until creamy.
3. 3. Slowly add ice water while blending until you reach desired consistency.
4. 4. Season with salt and transfer to serving bowl.
5. 5. Drizzle with olive oil, sprinkle with Aleppo pepper and reserved chickpeas.

Ingredients:

• • 30 grape leaves (jarred or fresh)
• • 1 cup short-grain rice
• • 1 large onion, finely chopped
• • 1/4 cup pine nuts
• • 2 tbsp currants or raisins
• • 1/4 cup fresh dill, chopped
• • 1/4 cup fresh mint, chopped
• • 1/4 cup olive oil
• • 2 tbsp lemon juice
• • 1 tsp allspice
• • Salt and pepper to taste

Instructions:

1. 1. If using jarred grape leaves, rinse and drain. If fresh, blanch in boiling water for 2 minutes.
2. 2. Sauté onion in 2 tbsp olive oil until soft. Add rice, pine nuts, and spices. Cook for 5 minutes.
3. 3. Add currants, herbs, and 1 cup water. Simmer until rice is tender, about 15 minutes.
4. 4. Place 1 tbsp filling on each grape leaf, roll tightly, and arrange in a pot.
5. 5. Add remaining olive oil, lemon juice, and enough water to cover. Simmer for 30 minutes.

Marinade Ingredients:

• • 1kg chicken breast, cubed
• • 1/4 cup olive oil
• • 2 tbsp lemon juice
• • 3 cloves garlic, minced
• • 1 tbsp Turkish oregano
• • 1 tsp sumac
• • 1 tsp paprika
• • 1/2 tsp cumin
• • Salt and pepper to taste
• • 1 large onion, quartered
• • Bell peppers, chunked

Instructions:

1. 1. Combine all marinade ingredients in a bowl.
2. 2. Add chicken cubes and marinate for at least 2 hours, preferably overnight.
3. 3. Thread chicken, onions, and peppers onto skewers alternately.
4. 4. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes.
5. 5. Serve with rice pilaf and grilled vegetables.

Ingredients:

• • 1 package phyllo dough (450g)
• • 2 cups mixed nuts (walnuts, pistachios)
• • 1/2 cup melted butter
• • 1 tsp cinnamon
• For Syrup:
• • 1 cup sugar
• • 1 cup water
• • 1/2 cup honey
• • 1 tbsp lemon juice
• • 1 cinnamon stick

Instructions:

1. 1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. 2. Mix chopped nuts with cinnamon.
3. 3. Layer half the phyllo sheets, brushing each with butter.
4. 4. Spread nut mixture evenly, then layer remaining phyllo, brushing with butter.
5. 5. Cut into diamond shapes and bake for 45-50 minutes until golden.
6. 6. Meanwhile, make syrup by boiling all syrup ingredients for 10 minutes.
7. 7. Pour cooled syrup over hot baklava. Let absorb for at least 4 hours.

Ingredients:

• • 1/2 cup short-grain rice
• • 4 cups whole milk
• • 1/2 cup sugar
• • 2 tbsp cornstarch
• • 1 tsp vanilla extract
• • Ground cinnamon for dusting
• • Chopped pistachios (optional)

Instructions:

1. 1. Cook rice in 2 cups water until very soft, about 20 minutes.
2. 2. Add milk and simmer for 15 minutes, stirring frequently.
3. 3. Mix cornstarch with a little cold milk, then add to pot with sugar.
4. 4. Cook, stirring constantly, until thickened (about 10 minutes).
5. 5. Add vanilla, pour into serving bowls, and chill for 2 hours.
6. 6. Dust with cinnamon and garnish with pistachios before serving.