Yayla soup: Turkish yogurt soup with rice and dried mint
Yayla çorbası is rice simmered soft, then thickened with yogurt and finished with mint butter. Here is how to temper the yogurt so the soup stays silky.
Read the recipe » by Nuray Ekinci
All recipes, page 2
Bazlama: soft Turkish pan flatbread with a yogurt dough
Bazlama is a thick, soft flatbread cooked on a dry pan. I tested yeast against no yeast and yogurt against water, then found the pan heat that gets it right.
Read the recipe » by Murat Ilgaz
Acılı ezme and haydari: two Turkish mezes for one table
Hot, sharp acılı ezme and cool, garlicky haydari belong side by side. Knife or food processor, draining tomatoes, straining yogurt and quantities for a crowd.
Read the recipe » by Ayla Demirtaş
Turkish pepper paste (biber salçası): hot, sweet and homemade
Biber salçası, Turkish red pepper paste: hot versus sweet, how it is made in late summer, how to cook with it, a small home batch, and what to use if you have none.
Read the recipe » by Bora Tuncel
How to cook dried chickpeas: soaking, timings and yields
Cooking dried chickpeas from scratch: how long to soak, why a pinch of baking soda helps, stovetop and pressure cooker times, peeling, freezing and a yields table.
Read the recipe » by Murat Ilgaz
Ezogelin soup: red lentil and bulgur soup with dried mint
Ezogelin çorbası is red lentil soup with bulgur, rice, pepper paste and dried mint: thicker and spicier than plain lentil soup, and made from a cupboard of staples.
Read the recipe » by Nuray Ekinci
Bulgur vs couscous vs quinoa: what differs and when to swap
Bulgur, couscous and quinoa look alike in the bowl but are made, cooked and eaten differently. Here is a side-by-side test and which one works in which dish.
Read the recipe » by Murat Ilgaz
How to cook bulgur: fine, medium and coarse grinds explained
How to cook bulgur of every grind: water ratios for fine, medium and coarse, when to soak and when to simmer, the towel rest, and how to rescue a mushy pilaf.
Read the recipe » by Ayla Demirtaş
Bulgur bread: a soft loaf with soaked fine bulgur
Fine bulgur soaked in boiling water, then kneaded into a simple yeast dough and baked in a loaf tin. A soft, nutty sandwich bread that stays moist for days.
Read the recipe » by Murat Ilgaz
Başbaşı bulgur: a guide to coarse whole-kernel bulgur
What başbaşı bulgur is, how it differs from pilaf and köfte bulgur, how much water it needs and which dishes suit it, with one master pilaf to learn it by.
Read the recipe » by Ayla Demirtaş
Roasted chickpea crisps: crunchy oven chickpeas with spice mixes
Crisp oven-roasted chickpeas from cooked chickpeas: how to dry them, how much oil, how long to roast, four Turkish spice mixes and how to keep them crunchy.
Read the recipe » by Murat Ilgaz
Sebzeli bulgur pilavı: vegetable bulgur pilaf with peppers
Coarse bulgur cooked with peppers, carrot and tomato paste, then rested under a towel until every grain stands apart. A weeknight pilaf that feeds six.
Read the recipe » by Ayla Demirtaş