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Lahmacun From 'The World's Best Spicy Food'

Serious Eats Kate Williams 11 comments

Lahmacun are Turkish flatbreads rolled up around a tomatoey lamb mixture, sprinkled with pepper flakes and topped with a spritz of lemon juice. They're a cousin of larger, milder pides, most often known as Turkish pizzas. More

Turkish Salep

Serious Eats Lauren Rothman 4 comments

An easy make-at-home version of the silky-smooth, perfumed Turkish beverage. More

Fainting Imam (Turkish Baked Stuffed Eggplant)

Serious Eats Lauren Rothman 18 comments

The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint. More

Baked Eggplant with Lamb and Walnut Sauce

Serious Eats Max Falkowitz Post a comment

A Turkish-inspired dish with a ragu as complex as bolognese that can be made in a fraction of the time. The principal spice blend in the sauce is called janissary spice, the product of Turkish spice blender in Istanbul, but it's easy to replicate at home. Seek out maraş chiles, which are intensely sweet, not that hot, and carry the rich flavors of sun-warmed tomatoes with hints of red bell pepper for the blend. You can find them at Cambridge's Formaggio Kitchen and Oakland's Market Hall foods (both sell online as well). Easier-to-find aleppo makes a good, if not more tart and spicy substitute. More

Potato and Cheese Sigara Burek

Serious Eats Max Falkowitz 3 comments

[Photograph: Max Falkowitz] Consider this a template recipe for making Turkish burek, which come in all shape and filling combinations. Use high-starch russet potatoes for a creamy mash, and, if you can find it, young kasseri cheese (you can substitute... More

Eggplant with Urfa Biber Yogurt

Serious Eats Max Falkowitz Post a comment

Eggplant takes well to the dark, sultry flavors of urfa biber, all the more so when charred first over blistering heat. Use a high-fat strained yogurt for the sauce, or it might break. More

Mediterranean Flavors: Roasted Red Pepper Spread

Serious Eats Max Falkowitz 7 comments

Muhammara is a spread composed of roasted red peppers and walnuts. It's soaked and bound with a healthy amount of olive oil and nar ek┼čisi, pomegranate juice reduced to a thick syrup. It's tart, sweet, and rich—a salad dressing all on its own. Surprisingly affordable and versatile, it demands inclusion in your pantry. Kick out a vinegar if you have to. More

Cook the Book: Turkish Apricots Stuffed with Sweet, Thick Yogurt

Serious Eats Michele Humes 1 comment

This week, I've saved Nancy Harmon Jenkins' luscious recipe for Turkish apricots stuffed with sweet, thick yogurt for last. Dried apricots are softened in Sauternes (a French dessert wine), stuffed with sweet labneh (strained yogurt), and sprinkled with crushed pistachios. More

Cook the Book: Turkish Yogurt Soup with Mint

Serious Eats Michele Humes 1 comment

Tart and refreshing, today's Cook the Book recipe is Turkey's take on lemony avgolemono. Nancy Harmon Jenkins' yogurt soup with mint starts with the same chicken broth as the Greek favorite, but uses yogurt instead of lemons to deliver tang.... More

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