Category Archives: Turkish

Mücver Turkish Zucchini Fritters

Wow are these good. Deep fried anything is generally tasty but these my friends are the yummiest! They are so easy to make and really can be reheated or taken cold to picnics or dinner parties. The fun part is that they are a great way of convincing yourself that you’re eating healthily. Because it’s vegetables, right?

3 medium zucchinis,  finely grated.
1 bunch green onions
1/2 cup flour
4oz (120 gram) feta
3 eggs
1 TBSP of fresh chopped mint (dried is ok as well)
1 tsp dried dill
Saffola oil for frying

Peel and grate the zucchini.

Combine the above ingredients in a bowl to create the batter.

Take about a 1/4 cup of batter and toss it into the Saffola oil.

Fry up each side for about 5 minutes.


Take them out and put them on a paper towel to sop up some of the grease.

Serve these with rice and a salad! Sweet mother, look at what you’ve made. You’ll make an amazing cook yet.


Eggplant stuffed with Goat Cheese (Peynirli Patlıcan)

MY DARLINGS! How have you been? I know it has been a long time and I am sorry. I will not make excuses, just post some recipes! This one will make it up to you, I hope!

Rana and I had this at a Peace Corps party thrown by a family friend every year in Seattle. One of the attendees brought this and we were so blown away by its flavor we asked him for the recipe. Now this doesn’t really fall into the “super healthy” category because of the large amounts of oil but it’s so good you won’t care. Let us begin!

3 aubergines (eggplants)
4 large eggs
1 Tbsp minced dill
1 cup toasted breadcrumbs
1 cup olive oil for frying
1 cup soft white cheese
2 Tbsp minced parsley
1 tsp minced chives
1 tsp garlic salt

Cut off the tops of the aubergines and peel off the skins.

Cut the aubergines into four, lengthwise pieces sprinkle generously with salt and let sit for 30 minutes. I cut mine into more pieces because I was using American eggplant which is much bigger. I got about 5-6, 3/4-inch thick pieces out of each eggplant. Wash well, dry and fry in olive oil until pale brown. Now find a nice spot where someone won’t eat them, and leave them to cool.

In a bowl, mash the cheese with a fork, add salt, parsley, dill, chives and 2 of the eggs and mix well together.

Spread this mixture over half of the aubergines, cut sides upwards, and arrange the
other half of the aubergines on top, like a sandwich. This was messy so we don’t have a picture.

Beat the other two eggs lightly and roll the aubergine sandwiches in the egg.  Then roll the eggy aubergine sandwich in the the bread crumbs. I recommend putting the eggs in a shallow plate and the same with the crumbs.

Fry in olive oil for 3-4 mintues, on each side and serve hot. You don’t have to serve hot but your public will absolutely love you if you do. These can be made ahead of time and are just as yummy.

Once they become golden brown on each side you know you’re done. Now it’s time to munch on a very tasty dinner treat! 

Enjoy kids!

Labels: dinner, eggplant, goat cheese, Turkish

Zeytinyagli Yesil Fasulye (Turkish green beans and Olive oil)

I believe the first time I had this it was at Ülker teyze’s house. As is common with Turkish dinners, there were about 10 other dishes on the table so I can’t be sure. Either way this is a great summer treat. It is delicious cold or hot though is traditionally served cold (just like revenge!).

If you can find fresh green beans it is really the optimal way to go about it. Canned green beans are just well not so green.

1/2 kilo of fresh green beans (1 pound)
1 big onion (chopped)
2 cloves of garlic (chopped)
2 big fresh tomatoes (chopped)
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
1/8 tsp ground cumin
crushed red pepper
1 Tbsp tomato paste

The lovely Rana will demonstrate. The first thing you must do is process the beans. This takes a few minutes. First you cut off either end and then cut them into 2 inch lengths. Then chop you onions, garlic and tomatoes. Once you are done with that you can begin cooking.

In a large pot pour the olive oil and heat it over medium heat.

Throw in the onions and garlic and brown them until just fragrant (about 3 minutes). At this point toss in the beans. Let them cook until the change color slightly.

See the difference?

Then throw in the, water, tomato and add the spices. Cook on low for about 45 minutes, covered. At that point you can either eat it or let it cool. Rana likes it cold, but I’ll eat it either way.


Limonlu Kek – Turkish Lemon cake

First I want to apologize for the long lack of posting. I just want to give you time to catch up! Have you caught up yet? Vamos!
Oh and one more thing: Go España! They won today.

This is great stuff and it’s healthy too. I mean it has lemons in it, right? They’re healthy. This is one of Rana favorites and she taught me how to make it. It is common in Turkey and I would imagine anywhere where lemons grow in abundance. Let’s get started.

3 eggs
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup cooking oil (I use saffola)
1 lemon (grate the rind and squeeze out the juice)
1 Tbsp baking powder
1 tsp vanilla extract
a little less than 1 cup milk

Preheat to 175 C (350 F).

Crack the three eggs into a large mixing bowl and pour in the sugar. Whisk them up together until the sugar is well incorporated. Mix in the flour, one cup at a time. Add in baking powder with the flour. Pour in 1 tsp vanilla extract and add the oil.

Now here comes the lemon part. After you’ve grated the rind off of the lemon, squeeze all of it’s juice into a 1 cup measuring cup. Fill the rest of the cup with milk. Pour the liquid into the rest of the batter and add in you grated lemon rind.

I know what you’re saying Batter Junkies, “But don’t we normally add all of the dry ingredients first?” Well this is an old Turkish recipe and I can’t argue with eons of experience. However, I think it would be ok if you started with dry and moved on to wet.

It’s just like when they asked Kurt Cobain his secret for rock success and he said, “start out quiet and get loud.” That’s the trick junkies, “Start out dry and get wet!”

Ok so now you can pour your amazing batter into a greased bread pan or deep pie pan and throw it in the oven.

The drawback to this kind of cake is that it takes a dog’s age to cook (a long time). Mine took 55 minutes. I would suggest that you start out at about 45 mins and then leave it in for another 10 if it’s not done.

This one is great for all occasions yall.


Labels: cake, lemon, Turkish, dessert,

Karnıyarık Turkish meat stuffed eggplant

Karni Yarik (Pronounced Carny Yar-ruk) is a much beloved dish in every region of Turkey. I had the distinct pleasure of having it for the first time with a one Ali San, International Turkish Man of Mystery, and Rana’s Daddy.

Warning if you make this recipe for someone they will never leave you alone until you make if for them again. You’ll have a trail of foodie followers longer than the Pied Piper.

6 medium eggplants (called baby eggplants in the US)
1 onion (chopped)
2 green peppers (chopped)
2 tomatoes
300 gr ground beef (1/2 pound)
2 green peppers (whole)
1-2 cloves garlic
sunflower or any vegetable oil
2 cups hot salted water

Cut off the tops of the eggplants. Peel a strip of down the middle of each one like a little racing stripe. Peel them all the way around.

This will allow the eggplant to sit flat and the cutting board. Slice one side down the middle, lengthwise. Start the cut about one inch from the end and finish the cut about one inch from the other end. The slit should go a little more than halfway through the eggplant. When you’re done it should look like this:

I am aware that this is starting to look more than a little sexual but wait until we get to the end. Place these little fertility symbols into salted water for about 30 minutes. While you’re waiting for them to soak you can make the filling!

Peel your tomatoes and slice six rounds off of one (for topping). Remove seeds from the rest and chop finely. In a fry pan cook your beef in about 2 Tbsp olive oil, until all juices have evaporated. Then add the onions and green peppers, cooking them for about 1-2 minutes. Toss in your tomatoes bits and sauté until cooked. Then remove from stove and add salt, black pepper, red pepper, and diced garlic to your mixture.

Wash and dry off your eggplants. Pour a solid amount of oil into a small fry pan making sure that it is at least one inch deep. Fry these guys on both sides on medium high heat for about 3-5 minutes, until they start to become brown. They should be a little squishy by now. Once you’re done with all of the eggplants toss the peppers into the oil for about one minute to blister and brown them a little.
Place your fried eggplants on a baking pan with the slit side facing up. Use two spoons to open the slit (shown below). At this point you’re ready to fill your fecund vessels with meat (I told you it got naughtier). Hang in there, you’re going to love the taste!

Once they are filled, top them with a tomato slice and your whole green peppers.

Pour 2 cups hot, salted water over eggplants and bake at 205 C (400 F) for about 15-20 minutes. Remove them from the oven and serve!

Enjoy this amazing gift from Turkey!

Labels:  dinner, main, meat, Turkish