Meat Dishes
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Wild Herbs of Turkey
Wild Plants in the Turkish Kitchen
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Salads, Mezes and Side Dishes

Zucchini Pancakes


2 zucchinis
1 egg
1 onion, finely chopped
2-3 T flour
5 springs each Dill and parsley, or to taste
1 t baking soda or 2t gr baking soda
Red pepper
Salt, black pepper

Chope onion finely, and mince parsley and dill. Grate zucchini and mix all the ingredients. Heat oil in a pan, drop batter by spoonfuls and fry till browned. Serve with yogurt, hot or cold.

Cauliflower Musakka
Karnabahar  Musakka


1 medium cauliflower
1 onion, chopped
1 T tomato paste
1 T pepper paste
200 gr ground meat
Salt, black pepper
3 t oil
Juice of one lemon

Divide cauliflower into florets and parboil a few minutes. Saute meat and onions in a pot, add pastes and continue to sauté. Add the cauliflower, salt and pepper, and boiling water to a bit below the level of the cauliflower, and allow to cook on low heat. Add lemon juice 5 minutes before the dish is done.

Eggplant Musakka
Patlıcan Musakka


5 eggplants (long type)
1 medium onion
250 gr ground meat
2 tomatoes, skinned and cut into small pieces
2 “sivri” peppers or Anaheims, minced
2-3 T vegetable oil
Salt and pepper to taste
2 T tomato paste

Peel half the skin of the eggplants leaving alternating strips, then cut in finger-thick circles. Salt and allow to stand for 15 minutes, then wash, pat dry and fry in oil, set aside to drain. Saute ground meat together with onions in 2-3 T oil, add minced pepper, fry another minute or so and add tomato paste. Add tomatoes, salt and pepper, cook until the tomatoes have begun to fall apart, then remove from the heat. Arrange the eggplant in a broad pan, and spread the meat mixture on top. Add water to a bit below the surface of the meat, and simmer on medium for 25 minutes, or until much of the water has been absorbed.

Patates Musakka  (Oturtma)
Potato Musakka (Casserole)


1 kg potatoes
250 gr ground meat
1 large onion, chopped
2-3 T oil
2 T tomato paste
Salt and pepper to taste

Peel potatoes, and cut into rounds. Brown lightly in oil, drain and arrange half the potatoes in a single layer in the bottom of a pan. In another pan, sauté meat and onions in1t oil. When meat is cooked, add the tomato paste and continue cooking a few minutes more. Add salt and pepper, and spread this mixture over the potatoes. Top with another layer of potatoes. Add water just to the level of the potatoes and cook, covered, on medium heat till done.

Chopped Eggplant with Lemon
Ekşili Patlıcan Doğrama


1 kg. eggplant
1 onion
1 clove garlic
1 plate of boiled chicpeas
300 gr. diced meat
2 spoon tomato paste
Salt, dried mint
Juice of 1 lemon
2-3 spoon olive oil

(Photo by Almost Turkish Recipes)

Put meat in saucepan with just enough water to cover, bring to boil, then reduce heat and simmer until tender. Reserve broth.
Meanwhile, peel half the skin from eggplants in alternating strips, then cut into small cubes. Salt and allow to rest for 15 minutes, rinse and pat dry. Chop onions fine and sauté in oil. Add meat and continue sautéing, add tomato paste and cook together. Add eggplant, stir a few minutes, then add minced garlic, chickpeas and the meat broth. Add salt, mint and lemon juice and cook covered on medium heat until eggplant is tender.

Zucchini Musakka (Casserole)
Kabak Musakka  (Oturtma)


1 kg zucchini
1 onion
250 gr ground meat
2-3 T oil
2 T tomato paste
Salt, black pepper
Parsley, dill, chopped

(Photo by Almost Turkish Recipes)
Peel zucchinis and cut into rounds. Fry lightly in oil, and arrange half of them on the bottom of a saucepan. In another pot, sauté the finely chopped onion with the ground meat. Add tomato paste, salt and pepper. Spread this mixture over the zucchini layer in the pan, and top with the remaining zucchini. Add 1/2 c water, cover and cook on medium, sprinkle with parsley and dill.

Diced Zucchini
Kabak Doğrama


1 kg zucchini
1 onion, chopped
2-3 T oil
1 T tomato paste
1 T pepper paste
1 bunch parsley or dill
Salt, pepper to taste

Peel and cube zucchini. Chop onions and sauté in oil till transparent. Add tomato and pepper pastes and mix well. Add the zucchini and sauté, add salt and pepper and sauté till the zucchini releases its water, adding a bit of water if necessary. Cover and cook on low heat. When zucchini is tender, remove from heat, add chopped parsley or dill and cover.

Zucchini with Meat and Chickpeas


1 kg zucchini, peeled and cubed
1 ½ c cooked chickpeas
½ kg small cubed meat
2 T tomato paste
1 onion, chopped
4-5 cloves garlic
3-4 T oil
Juice of ½ lemon
Salt and pepper to taste
Dry mint

Saute onions and meat together in the oil until the meat begins to become tender. Add the tomato paste and sautee another minute. Add the zucchini and water just to the level of the zucchini, or more or less as desired. Add cooked chickpeas, garlic, salt and pepper and cook until the zucchini has reached the desired doneness. Remove from heat and add lemon juice. Heat one T of oil in a small pan and add 1t dry mint to infuse the oil with the mint flavor, then add to the dish before serving.

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