© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Çilbir (pronounced chil-burr) are perfectly poached eggs with runny yolks, served over a delicious garlicky herbal yoghurt, and finished with a warm spicy butter or olive oil infused with Turkish pul biber. Enjoy it as a meze, or weekend breakfast and brunch.
Pul biber (flake pepper in Turkish), aka Aleppo pepper, is a coarsely ground Syrian and Turkish paprika. It’s fruity, tangy and mildly spicy and can be used to enhance a wide variety of dishes, from meats and vegetables to dips and even some desserts.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Enjoy a vibrant burst of Mediterranean flavours with Yumurta Piyazi, a Gaziantep-style egg salad that's as hearty as it is refreshing with lots of fresh herbs. Gaziantep, the home of well known baklava dessert and culinary capital of Turkey, boasts a rich and diverse food scene influenced by Middle Eastern, Mediterranean, and Anatolian cuisines. "Yumurta" means egg and "Piyazi" primarily refers to onion in Persian and Turkish languages. In Turkish cuisine, it's also the name for a type of salad, often made with beans and onions.
This quick and nutritious salad recipe combines hard-boiled eggs, lots of fresh herbs, and pul biber, all brought together with a simple dressing of extra virgin olive oil and lemon juice. Ready in just 20 minutes, this traditional Turkish egg salad is ideal as a light lunch with warm flatbread or crusty bread for an authentic Turkish dining experience.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These scrumptious Turkish pastries are made with spiced ground beef, toasted pinenuts and onions rolled in yufka sheets. They are perfect for parties as well as for brunch or dinner. Serve with a salad if you like.
Börek (pronounced "boo-rek"), aka burek or byrek, is a type of savoury pastry made with paper-thin yufka/filo dough layered or rolled with various fillings like meat, cheese, or vegetables, or sweet version with nuts and fruit, then baked or fried until golden. Originating in the Ottoman era, börek is a staple of Turkish cuisine and beloved across the Balkans and Middle East. It can be baked as a large dish and sliced into portions, or shaped into individual pastries. The word “börek” originates from the Turkish verb bürmek, meaning “to twist” or “to wrap,” quite fitting for a dish that typically involves layers of dough twisted or folded around fillings.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Ramazan pidesi, or Turkish Ramadan pide bread, is a classic Turkish bread made with yeast that’s typically served for iftar-the first meal after sunset during ramadan, but can be enjoyed year-round. Fresh out of the oven, this bread has a shiny, golden crust with a soft but chewy crumb.
Usually the center of a pide is topped with meat, cheese, or vegetables, very similar to Georgian khachapuri. However, during the Ramadan month, pide is made in this special style and often eaten to break the fast. The dough is coated in a yoghurt-egg mixture, beautifully quilted with your fingertips, and sprinkled with sesame seeds and nigella seeds. The bread tastes the best when it’s fresh and warm. The leftover pide bread can be stored in your bread container at room temperature for 2-3 days. To reheat the bread, simply sprinkle it with a little water and heat it in the 180C/350F oven for a few minutes until warmed through.

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© 2026 | http://angiesrecipes.blogspot.com

Lahmacun (pronounced lah-ma-june), literally translated as meat with dough, is like a thin and crispy pizza that is topped with a deliciously spiced meat mixture, can be either lamb or beef, with paprika, tomato, onion and seasonings like cumin, isot paprika and oregano. Lahmacun is offten referred to as ‘Turkish pizza’ and makes a perfect stand-alone meal but you can serve them topped with a onion salad, parsley, lemon juice and alongside a yogurt drink ayran, in which case they are rolled up and eaten like a taco.
Isot, aka urfa biber, is a kind of dried Turkish chilli pepper. It is a variety of Capsicum annuum grown in the Urfa region of Turkey. It has a smoky, raisin-like taste with undertones of chocolate and red wine. Pul biber can be used as a substitute for isot chilli, although the unique smoky and raisin-like aroma of Urfa biber is difficult to replicate. Isot is one of the main ingredients of kebab and bulgur köfte, and a MUST for lahmacun. It works very well with especially lamb recipes, tomato-based salads, mezzes and roasted vegetables.

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© 2025 | http://angiesrecipes.blogspot.com

Içli Köfte, similar to Middle Eastern kibbeh, are Turkish finger food at its best! Crispy on the outside, with a spiced minced meat filling on the inside. Sometimes walnuts or pinenuts are added to the filling for a touch of sweetness and crunch. Hugely popular in Turkey, but a little tricky to make. The trick is to make a dough for the shell, which must retain the grittiness of the fine bulgur, but must not break when shaping and frying. So don’t try to add lots of flour to the crust, or your köfte crust would taste like dough. The outer shell contains also some minced meat which makes it richer and more delicious. İçli Köfte freeze beautifully and you can make them ahead too. Keep the uncooked köfte in the freezer for up to 3 months, take them out, and fry whenever you need, without needing to defrost them. The best way to enjoy these delicious treats is to deep fry them, but you can make them by lightly oiling them and baking in the oven at 200C/400F for about 30 minutes until they turn crispy and golden brown, flipping them halfway through.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Karyoka are rich and delicious Turkish confections for the holiday season. They are made of a creamy, earthy chestnut puree coated with dark chocolate and sprinkled with ground pistachios. Try making them from fresh chestnuts when in season, or you can use vacuum-packed chestnuts from the stores if you, like me, can’t be bothered with the extra step. I have used coconut sugar to sweeten the chestnut puree for the deeper caramel and butterscotch tones, but feel free to use regular sugar.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Sekerpare is a classic Turkish pastry made with semolina, flour and powdered sugar that are then baked until golden brown and left to steep in sweet syrup. The syrup makes it particularly moist. Sekerpare is one of Turkey's most beloved desserts after baklava and you will find them in every Turkish bakery and restaurant. These little treats are something special. And as soon as they go into the oven, the heavenly aroma will lure the whole family into the kitchen. Sekerpare translates as ‘sugar pieces’ or ‘a piece of sweetness’, and this Turkish dessert is definitely SWEET. I didn’t even pour all the sugar syrup over the cookies...my family actually finds them better without syrup. If you want to make them round, I would suggest that you top each cookie with a whole hazelnut or almond.
Before starting the dough, we will make the syrup first, as it needs some time to cool down. Pour the cooled syrup over hot Sekerpare and let the sekerpare cookies absorb the syrup as they cool. Once all the syrup absorbed (usually 3-4 hours), sekerpare will be soft and tender enough to eat with a fork. Enjoy them with a a cup of tea or coffee.

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© 2025 | http://angiesrecipes.blogspot.com

Fancy trying something new? Then why not give this Turkish Gözleme with beef mince, spinach and pointed peppers a go? It’s super easy to make at home with just a few ingredients. Just mix a simple dough without any leavening agents, fill it, fold, seal and panfry in a pan. It is perfect for breakfast or brunch. Fuss free, delicious and keeps well in the fridge. Serve it warm with a side salad or just some lemon wedges.
Gözleme is a type of Turkish stuffed flatbread, like pide and lahmacun, with different fillings such as spinach and cheese, potatoes or minced meat. There’s something for everyone.

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© 2025 | http://angiesrecipes.blogspot.com

Biberli Ekmek, originating from Hatay in southern Turkey, is a soft, savory flatbread enhanced with walnuts, sesame, traditional spices and spicy red pepper paste. Hatay cuisine is well known for its use of rich, unique spices, a wide array of flavourful kebabs, and the distinctly Turkish dessert: künefe.
The recipe is good for two large flatbread or 8 smaller ones like the way I did here. Enjoy them as breakfast, an afternoon snack, or alongside with a fresh seasonal salad or soup for a satisfying meal.

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© 2025 | http://angiesrecipes.blogspot.com

A Güvec is a Turkish clay pot in which the Güvec stew of meat and/or vegetables the same name is prepared. This means that all the ingredients are simply layered on top of each other and cooked together in the pot. However, you can also prepare it in a slow cooker to achieve the same effect. A dutch oven works just great too. When cooking in a Güveç pot or slow cooker, use very little or no stock in the dish as it tastes better when everything cooks in their own juices. If you make this in a dutch oven, add 100-200 ml of beef stock, so it won’t dry up. There is no standard recipe for this dish as the ingredients vary according to region and taste. A typical Güveç might include tender chunks of meat such as lamb, beef, or chicken. Though there are also plenty of seafood versions or vegetarian options featuring an array of fresh vegetables, the most traditional version is made with lamb or beef. Common additions include onions, garlic, bell peppers, tomatoes, aubergines, green beans and potatoes. Some variations also include legumes such as chickpeas or beans. Serve it with rice, bulgur or flatbread to mop up the sauce.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

These simple herbs loaded fritters, served with an even simpler garlicky yoghurt sauce, are from South-Eastern Turkey. I used chickpea flour to make them gluten free, but you definitely can use plain flour if you have no issues with gluten. Serve them hot while still very crispy, but they are very tasty even warm or cold.