Turkey - Recipes

Kleftika (Athens 9/7/01) Lamb pieces, shank, onions, tomato, spices, baked in small dishes, topped with peeled, quartered potatoes and topped with mozzarelle like cheese.   Bake 1 ½ hrs until meat is tender. 

Stuffed Eggplant (Bodrum 9/16/1) thick slices of eggplant, scooped out;  paste of meat, tomato, onion, eggplant, garlic, spices, sautéed, then placed in eggplant.  Top with feta cheese and bake 300 for 45 min 

Esne Antep (9/19 red pepper (several kinds), onion, garlic, parsley, oil 

Mantar tavuk guvec – mushroom, chicken, tomato, cheese, baked in claypottery  

Turkish Eggplant & Zucchini -- Fried eggplant & zucchini, topped with chopped tomato, onion and garlic and simmered 30’ 

Etliekmek – pide rolled thin, with light tomato & ground beef, cheese 

Turkish Wedding Soup – chicken stock, mint, saffron, potato & yogurt 

Fislik meze – pistachios, chilis, tomato paste, feta 

Adi Nasik -  cooked eggplant, either plain, or with yogurt as a base, topped with sauted lamb (spices, chile, 1 t tomato puree), garnished with tomato, fresh peppers)

Other Regional specialties

Trabzond - peste - fruit leather with findik [hazelnuts]

Tandar Lamb (Firin)- Konya – first boil, then bake whole lamb til it falls off the bone.  Serve on pita, or sourdough, with cucumbers, yogurt, etc 

Firin Kebab – boil lamb, then roast with garlic, other spices, serve over pita bread or coos coos or rice 

Mihlama - fondue of corn meal, cheese.

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