Anatolian Kitchen

Healthy Turkish Food

Sebzeli Mercimek Çorbası: Red lentil and vegetable pureed soup

Whether a restaurant is fancy and expensive, or intended for quick, cheap lunch service, one thing you can always find on the menu in Turkey is mercimek çorbası (red lentil … Continue reading

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Un Kurabiyesi: Flour cookies

When I first moved to Istanbul, I was very nervous about speaking Turkish. Of course, I needed to talk in order to buy food, so I would often shop at … Continue reading

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Enginarli Patates Salatası: Artichoke and roasted potato salad

I translated this recipe from one of my favorite Turkish food magazines called Sofra. It works great as a side dish. Recipe: (serves 5-6) Red potatoes, medium size, chopped    4 … Continue reading

August 20, 2014 · Leave a comment

Healthier Hünkârbeğendi: Meat and vegetable stew over eggplant puree

I previously posted a classic recipe for hünkârbeğendi, but I wanted to also offer a healthier version of the dish. In order to make hünkârbeğendi healthier, I substituted a large … Continue reading

August 14, 2014 · Leave a comment

Kepekli Nohutlu Mantı: Whole wheat chickpea dumplings

Mantı resemble tiny ravioli or tortellini. They are thought to have originated with Turkic tribes in Central Asia, and appear in many different forms from China all the way through … Continue reading

August 7, 2014 · Leave a comment

Nohutlu Ispanak Kökü: Spinach stem and chickpea stew

Turkish people are known for not wasting food. When dining in Turkey, you are expected to only order as much as you know you will finish, and not throw anything … Continue reading

August 6, 2014 · 2 Comments

Cevizli Lahana Sarması: Vegetarian cabbage rolls with walnuts

The Turkish verb “sarmak” means “to wrap”, whereas “dolmak” means “to be filled/stuffed”: from these roots come the words sarma and dolma. Most commonly, the sarma or dolma which have … Continue reading

August 5, 2014 · Leave a comment

Ispanaklı Gül Böreği: Rose börek with spinach & cheese

Walking around the streets of Istanbul in the morning, it is common to see people sitting outside bakeries with glasses of tea and plates of börek. The word “börek” describes … Continue reading

August 1, 2014 · Leave a comment

Zeytinyağlı Bamya: Okra in Olive Oil

On a recent trip to Bozcaada Island I was surprised with one of the best meals of my entire trip to Turkey. It wasn’t at a fancy restaurant, in fact, … Continue reading

July 28, 2014 · Leave a comment

Beyaz Peynirli Sandviç: White cheese, cucumber, & tomato sandwich

Beyaz peynirli sandwiches serve the same purpose to Turkish people as peanut butter and jelly sandwiches serve to Americans. They can be made quickly with common household ingredients, and can suit … Continue reading

July 26, 2014 · 1 Comment

Ezine (Beyaz) Peyniri: White Cheese from Ezine

One of the most popular Turkish cheeses is beyaz peynir (literally, “white cheese”). The best beyaz peynir is made in the small town of Ezine, in the Çanakkale province. I recently … Continue reading

July 26, 2014 · Leave a comment
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© Brittany Peterson and Anatolian-Kitchen.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Brittany Peterson and Anatolian-Kitchen.com with appropriate and specific direction to the original content.
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