Adana kebab originates – surprise, surprise – from Adana, a major city in southern Turkey, near the Syrian border, in the fertile Çukurova plain. The region is known for its agriculture – cotton, cereals, sheep farming – and for a…
Yoğurtlu Makarna
Yoğurtlu Makarna literally translates as ‘noodles with yoghurt’. Makarna is borrowed from the Italian word maccheroni. This Turkish dish combines hot noodles with cool garlic yoghurt and chilli butter. Other ingredients include ground beef or Turkish garlic sausage (sucuk) and…
Menemen
We have already described one of the most delicious breakfast dishes here: Çılbır, from Turkey. This rivals the Egg Benedict and is even better for us. Another breakfast dish from Turkey is Menemen, which is very similar to the probably…
Imam Bayildi
The core of this delicious way to prepare eggplants is vegan, without having to change anything in the traditional recipe. It is a classic of Turkish cuisine, but variations are also known in Greece, Albania and Bulgaria. İmam bayıldı (here…
Turkish Pide
Pide is probably one of the best-known Turkish dishes and is frequently offered as a takeaway (just like lahmacun) – but the ratio of dough to filling often seems wrong to us. We prefer our pide with a thinner and…
Çılbır
Cilbir (roughly pronounced chilbr) is a centuries-old dish that can be enjoyed everywhere in Turkey today. It is very easy to prepare, offers incredible flavour complexity and leaves Eggs Benedict behind for us. It is ideal to enjoy Çılbır for…
Lahmacun
Lahmacun is best enjoyed fresh from the oven. You roll crunchy ingredients such as salad and herbs into the baked flatbread and eat it with your hands. Lahmacun on the food stall is usually quite large and prepared with enough…
Sarma – stuffed grape leaves
Sarma, small roulades made of grape leaves (sometimes also other plant leaves) and rice, also with meat, are a typical Turkish starter. Very similar preparations can be found in many countries of south-eastern Europe and we will show an example…
Turkish flatbread
The flatbread “Ramazan pidesi” is baked in Turkey during the fasting period of Ramadan (hence the name), in other countries it might be offered all year round. In Germany, where many people of Turkish origin live, it can be found…
Turkish lentil soup
A red lentil soup, “Mercimek Çorbası”, is a popular starter in Turkish cuisine. We also enjoy it as a full meal and for this we simply double the amount. All families and restaurants prepare the soup a little differently. The…
