Description
This Turkish food guide explores traditional recipes, iconic breakfasts, street foods, and sweet desserts. Discover how Turkish cuisine blends flavor, family, and culture in every meal, from Turkish eggs to baklava.
Ingredients
Scale
- 4 eggs
- 1 cup plain yogurt
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tsp paprika or Aleppo chili flakes
- Salt to taste
- Optional: fresh herbs (dill or parsley)
- For meals: ground lamb or beef, bulgur, olive oil, fresh vegetables (tomatoes, cucumbers, eggplant), chickpeas, rice
- For dessert: phyllo pastry, pistachios, sugar syrup, milk, rice, cornstarch, rosewater
Instructions
- Prepare Turkish eggs (çılbır): Mix yogurt with minced garlic and salt, then set aside.
- Poach eggs in simmering water with a splash of vinegar until whites are set but yolks remain soft (about 3–4 minutes).
- In a small pan, melt butter and stir in paprika or chili flakes to make spiced butter sauce.
- Spread yogurt mixture onto serving plates, place poached eggs on top, and drizzle with the hot butter sauce.
- Garnish with fresh herbs and serve with warm bread.
- For savory meals, use ground lamb or beef in kebabs or köfte with spices like cumin and sumac.
- Pair with rice pilaf, lentil soup, or stuffed vegetables (dolma).
- Try Turkish dessert by layering phyllo pastry with chopped nuts and syrup for baklava, or make sütlaç (rice pudding) with milk and sugar.
Notes
Turkish meals are about sharing and variety. Use high-quality yogurt, olive oil, and fresh herbs for authentic flavor. Turkish eggs are best served warm with crusty bread or simit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Main / Dessert
- Method: Poaching / Stovetop / Baking
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate (Turkish eggs)
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 370mg