Kayseri mantı
Tiny, hand-pinched dumplings of beef and onion, boiled until tender and served under cool garlic yogurt and sizzling red pepper butter: the signature dish of Kayseri.
Cookhuddle editorial selection
Cookhuddle | Turkey
The Cookhuddle editorial selection of traditional recipes from Turkey: Kayseri mantı, imam bayıldı, menemen, lentil soup and İskender kebap. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Türkiye
İmam bayıldı
Slender aubergines fried until silky, split and stuffed with sweet onion, tomato, pepper and garlic cooked in olive oil, simmered until meltingly tender and served at room temperature on a tomato sauce.
Menemen
Soft, silky eggs scrambled into a sweet sauce of ripe tomatoes and green peppers cooked in butter and olive oil, served sizzling in the pan with toasted bread: the Turkish breakfast classic.
Mercimek çorbası (Turkish red lentil soup)
A smooth, velvety soup of red lentils, onion, carrot and potato, finished at the table with sizzling red pepper butter and a squeeze of lemon: the everyday soup of every Turkish home and lokanta.
İskender kebap
Paper-thin slices of seared marinated lamb or beef laid on cubes of warm pide, covered with a hot buttery tomato sauce, cool garlic yogurt and sizzling melted butter: the celebrated dish of Bursa.