Anatolian Kitchen

Healthy Turkish Food

Ramazan Pidesi: Ten grain Ramadan pide

During the month of fasting during Ramadan, the smell of Ramadan pide fills the streets of Turkey just before iftar (the breaking the fast meal at sunset). Lines form outside … Continue reading

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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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Yoğurtlu Havuç Salatası: Carrot & yogurt salad

The first time I had this Turkish meze dish was actually at a great Italian restaurant in Istanbul. Having ordered risotto, we were told our food would take a while … Continue reading

August 30, 2014 · Leave a comment

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
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© Brittany Peterson and, 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 with appropriate and specific direction to the original content.

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