Delicious Turkish Cuisine

III. MEATS

Casseroles and main dishes are an essential part of Turkish cuisine and offer a variety of flavors and textures. From stuffed vegetables to savory pastries, Turkish cuisine has something for everyone. Here are some popular casseroles and main dishes in Turkish cuisine:

IMAM BAYILDI

Imam Bayildi is a classic Turkish dish that is loved for its tender and savory flavors. Here is a recipe to make this delicious dish at home:

Ingredients:

2 large eggplants

1 onion, chopped

3 tomatoes, chopped

3 cloves of garlic, minced

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 cup chopped fresh parsley

Lemon wedges, for serving

Instructions:

Preheat the oven to 375°F (190°C).

Cut the eggplants in half lengthwise and score the flesh with a knife.

Sprinkle salt over the flesh and let it sit for 10-15 minutes.

Rinse the eggplants under cold water and pat them dry with a paper towel.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Add the chopped onions and garlic and sauté until the onions are soft and translucent.

Add the chopped tomatoes, salt, black pepper, cumin, and paprika to the skillet and stir to combine.

Reduce the heat to low and let the mixture simmer for 10 minutes.

Remove the skillet from the heat and stir in the chopped parsley.

Place the eggplant halves on a baking dish and brush the flesh with the remaining olive oil.

Spoon the tomato mixture onto the eggplants, filling the scored sections generously.

Cover the baking dish with foil and bake for 40-50 minutes, until the eggplants are tender.

Remove the foil and bake for an additional 10-15 minutes, until the tops of the eggplants are golden brown.

Serve the Imam Bayildi warm or at room temperature, garnished with lemon wedges.

Imam Bayildi is a flavorful and satisfying dish that is perfect for vegetarians or anyone looking for a delicious meatless meal. It is also a great way to use up eggplants that might be sitting in your fridge. Give this recipe a try and see why this dish has been a favorite in Turkish cuisine for centuries.

KARNIYARIK

Karniyarik Recipe:

Ingredients:

4 large eggplants

1 pound ground beef or lamb

1 large onion, chopped

2-3 garlic cloves, minced

2 large tomatoes, chopped

1/2 cup chopped parsley

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon dried mint

Instructions:

Preheat the oven to 375°F (190°C).

Wash the eggplants and cut off the stems. Slice each eggplant in half lengthwise, leaving the stem intact.

Use a small knife to carefully score the flesh of each eggplant half in a crosshatch pattern. Be careful not to cut through the skin.

Drizzle a tablespoon of olive oil over the cut side of each eggplant half, then sprinkle with salt and pepper.

Place the eggplants on a baking sheet and bake in the preheated oven for 25-30 minutes, until they are tender.

While the eggplants are baking, prepare the filling. In a large skillet, heat the remaining olive oil over medium heat.

Add the chopped onion to the skillet and cook until it is soft and translucent about 5 minutes.

Add the minced garlic to the skillet and cook for another minute.

Add the ground beef or lamb to the skillet and cook until it is browned, breaking up any large chunks with a wooden spoon.

Add the chopped tomatoes to the skillet and cook for 5-7 minutes, until they are soft and have released their juices.

Add the parsley, paprika, cumin, dried mint, salt, and black pepper to the skillet and stir to combine.

Reduce the heat to low and let the filling simmer for another 5 minutes.

Remove the eggplants from the oven and use a spoon to carefully scoop out the flesh, leaving about a 1/2-inch border around the skin.

Add the scooped-out eggplant flesh to the skillet with the filling and stir to combine.

Use a spoon to stuff the eggplant skins with the filling mixture.

Return the stuffed eggplants to the oven and bake for another 10-15 minutes, until the filling is hot and the eggplant is tender.

Serve the karniyarik hot, garnished with additional chopped parsley if desired. Enjoy!

HUNKAR BEGENDI

Hunkar Begendi is a dish with a rich history that dates back to the Ottoman Empire. The dish was a favorite of Sultan Abdulhamid II, who was known for his love of good food. Legend has it that the Sultan was so enamored with the dish that he gave it its name, which translates to "Sultan's delight."

The dish itself is made with lamb stew that is slow-cooked with onions, tomatoes, garlic, and a variety of spices like paprika, cumin, and cinnamon. The stew is simmered until the meat is tender and falls apart easily.

The eggplant puree that accompanies the lamb is made by roasting eggplants until they are soft and tender. The roasted eggplant is then mashed with butter, milk, and a generous amount of grated Parmesan cheese, which gives it a rich and creamy texture.

To serve, a generous helping of the eggplant puree is placed on a plate, and the lamb stew is spooned on top. The combination of tender lamb and creamy eggplant puree is truly delicious and comforting.

Here is a recipe for Hunkar Begendi:

Ingredients:

For the lamb stew:

1 pound lamb stew meat, cut into small pieces

1 onion, chopped

2 tomatoes, chopped

3 cloves of garlic, minced

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and pepper to taste

1 tablespoon olive oil

2 cups water

For the eggplant puree:

2 large eggplants

1/4 cup butter

1/2 cup milk

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

Preheat your oven to 400°F.

Slice the eggplants in half lengthwise and place them cut-side down on a baking sheet. Roast in the oven for 30-40 minutes, or until the eggplants are soft and tender.

While the eggplants are roasting, heat the olive oil in a large pot over medium-high heat. Add the lamb stew meat and cook until browned on all sides.

Add the chopped onions and garlic to the pot and cook until the onions are soft and translucent.

Add the chopped tomatoes, paprika, cumin, and cinnamon to the pot and stir to combine.

Pour in the water and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender and falls apart easily.

Once the eggplants are done roasting, scoop out the flesh with a spoon and place it in a large bowl.

Add the butter, milk, and grated Parmesan cheese to the bowl with the eggplant, and mash everything together until you have a smooth and creamy puree.

To serve, place a generous spoonful of the eggplant puree on a plate and top with a ladleful of the lamb stew. Enjoy!

Hunkar Begendi is a dish that is rich in flavor and history, and it is a wonderful example of the delicious and diverse cuisine of Turkey.

MANTI

Manti is a delicious Turkish dish that consists of small dumplings filled with spiced ground meat and served in a savory tomato-based sauce with a dollop of tangy yogurt on top. This dish is popular in Turkey and is often served as a main course or as an appetizer.

Recipe for Manti:

Ingredients:

For the dough:

3 cups all-purpose flour

1 teaspoon salt

2 eggs

1/2 cup water

For the filling:

1 pound ground beef or lamb

1 onion, finely chopped

1/4 cup chopped parsley

1 teaspoon salt

1/2 teaspoon black pepper

For the sauce:

2 cups tomato sauce

1/2 cup water

1 tablespoon tomato paste

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

For the yogurt topping:

1 cup plain yogurt

1 clove garlic, minced

Salt to taste

Directions:

In a large mixing bowl, combine the flour and salt. Add the eggs and water, and mix until a smooth dough forms. Knead the dough for 5-10 minutes until it is smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.

In a separate bowl, mix the ground meat, chopped onion, parsley, salt, and black pepper until well combined.

Roll out the dough on a floured surface until it is very thin (1/16 inch). Cut the dough into 1 1/2-inch square.

Place a small amount of the meat mixture (about 1/2 teaspoon) onto the center of each square of dough. Fold the dough over to form a triangle, and press the edges together to seal.

In a large pot of boiling water, cook the dumplings in batches for 8-10 minutes or until they float to the surface.

While the dumplings are cooking, prepare the tomato sauce. In a medium saucepan, combine the tomato sauce, water, tomato paste, salt, black pepper, and red pepper flakes. Cook over medium heat for 5-10 minutes, stirring occasionally.

In a small bowl, mix the yogurt, minced garlic, and salt to taste.

To serve, spoon the tomato sauce onto a plate and place the cooked dumplings on top. Add a dollop of yogurt on top of the dumplings and serve immediately.

Manti is a popular dish in Turkey and is often served at special occasions and family gatherings. The process of making the dumplings is a labor of love, as it requires patience and skill to roll out the dough and stuff each dumpling. However, the result is a delicious and comforting dish that is perfect for sharing with friends and family.

BOREK

Borek is a delicious savory pastry that is popular throughout Turkey and the surrounding regions. The pastry is made with thin layers of phyllo dough, which are layered with a filling of cheese, meat, or vegetables. The pastry is then baked until crispy and golden brown and can be served hot or at room temperature.

The exact origin of the borek is not clear, but it is believed to have originated in the Ottoman Empire. Today, borek is a staple in Turkish cuisine and is enjoyed as a breakfast food or as a snack throughout the day. There are many different varieties of borek, with each region having its unique take on the classic dish.

Here is a recipe for a traditional cheese borek:

Ingredients:

1 package of phyllo dough

1 cup of feta cheese, crumbled

1 cup of ricotta cheese

1/4 cup of parsley, chopped

1/4 cup of dill, chopped

1 egg, beaten

1/2 cup of butter, melted

Instructions:

Preheat the oven to 350°F.

In a mixing bowl, combine the feta cheese, ricotta cheese, parsley, and dill. Mix well.

Brush a baking dish with some melted butter.

Lay out a sheet of phyllo dough on a work surface and brush it with melted butter. Repeat with another sheet of phyllo dough and place it on top of the first sheet.

Spread some of the cheese mixtures over the top of the phyllo dough.

Roll the dough into a cylinder shape and place it in the prepared baking dish.

Repeat this process until all of the phyllo dough and cheese mixture has been used up.

Brush the top of the borek with the beaten egg.

Bake the borek in the preheated oven for 30-40 minutes, or until it is golden brown and crispy.

Serve the borek hot or at room temperature, and cut it into slices. This classic Turkish dish is sure to be a hit with anyone who loves savory pastries.

In addition to cheese borek, there are many other varieties of borek to try. Spinach and feta borek is a popular vegetarian option, while ground meat borek is a more substantial dish. No matter what variety you choose, borek is a delicious and satisfying dish that is sure to become a favorite in your household.

PIDE

Pide, also known as Turkish-style flatbread, is a popular dish in Turkish cuisine. It can be enjoyed as a meal or as an appetizer and is often topped with various ingredients. The dough for pide is made with flour, yeast, water, salt, and sometimes sugar or olive oil, and is shaped into a boat-like form.

Pide has a long history in Turkey, and there are many variations of the dish across different regions of the country. In some areas, pide is made with a thicker dough and is topped with cheese and eggs, while in others it is more like a pizza with tomato sauce, cheese, and various toppings.

Here is a recipe for classic Turkish-style pide:

Ingredients:

3 cups all-purpose flour

1 tbsp active dry yeast

1 tsp salt

1 tsp sugar

1 cup warm water

2 tbsp olive oil

Toppings of your choice (ground meat, cheese, spinach, egg, etc.)

Instructions:

In a large mixing bowl, combine the flour, yeast, salt, and sugar. Mix well.

Add the warm water and olive oil to the bowl, and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl and cover it with a damp towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.

Preheat the oven to 450°F (230°C).

Divide the dough into 4 equal pieces and shape each piece into a boat-like form.

Place the pide on a baking sheet lined with parchment paper.

Add your desired toppings to the center of each pide.

Bake the pide in the preheated oven for 15-20 minutes, or until the crust is golden brown.

Serve hot and enjoy!

Some popular toppings for pide include:

Sucuk (spicy Turkish sausage) and cheese

Ground meat (beef, lamb, or chicken) with vegetables and spices

Feta cheese, spinach, and herbs

Cheese and egg

In conclusion, pide is a versatile and delicious dish in Turkish cuisine. Whether you prefer it topped with cheese, meat, or vegetables, it is a must-try when exploring Turkish food.

In addition to the dishes mentioned above, there are countless other casseroles and main dishes that are popular in Turkish cuisine. For example, there is a popular dish called "Etli Yaprak Sarmasi," which consists of vine leaves stuffed with ground beef, rice, and various spices, and then baked in a tomato-based sauce. Another popular dish is "Tavuklu Sebzeli Guvec," which is a casserole made with chicken, vegetables, and spices, and then baked in a clay pot until the flavors meld together perfectly.

What makes Turkish casseroles and main dishes so special is the emphasis on fresh ingredients and bold flavors. Many dishes incorporate vegetables like eggplant, tomatoes, and peppers, which are abundant in the region. Fresh herbs like mint, parsley, and dill are also commonly used to add flavor and freshness to the dishes.

Whether you're a meat lover or a vegetarian, there is sure to be a Turkish casserole or main dish that will appeal to your taste buds. So why not try your hand at making one of these delicious dishes at home and experience the unique flavors of Turkish cuisine for yourself?