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.
'turkish' on Serious Eats
An easy make-at-home version of the silky-smooth, perfumed Turkish beverage.
The intoxicating aromas of this Turkish dish of baked stuffed eggplant supposedly caused the Muslim priest for whom it was made to faint.
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.
[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...
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.
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 ekşisi, 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.
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.
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....