AnatoliaMercimek Çorbası
A velvety red lentil soup ladled into earthenware bowls and finished with a sizzle of paprika-infused butter. This is the dish every Turkish grandmother swears by on cold evenings.
Prep: 10 min
Cook: 30 min
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Browse our growing archive of authentic Turkish recipes researched and tested by Muge Kayaci in İzmir.
Authentic flavours from the Aegean coast
120+Recipes archived
14Regional cuisines
İzmirTested & approved
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AnatoliaView Recipe
AegeanPeynirli Börek
Layers of paper-thin yufka pastry wrapped around creamy white cheese and fresh herbs, baked until shatteringly golden. A staple of Turkish breakfasts from İzmir to Bodrum.
Prep: 25 min
Cook: 40 min
South-EastAdana Kebabı
Hand-minced lamb kneaded with Maraş red pepper and grilled over glowing charcoal for a smoky, spiced crust. Served with charred flatbread and a sharp sumac-onion salad.
Prep: 20 min
Cook: 15 min
GaziantepFıstıklı Baklava
Forty layers of translucent dough, brushed with clarified butter and packed with ground pistachios, drenched in a citrus-scented syrup. Gaziantep's gift to the sweet-toothed world.
Prep: 45 min
Cook: 50 min
MediterraneanBiber Dolması
Sweet green peppers packed with spiced rice, pine nuts, and currants, braised gently in tomato broth until tender. A dish that embodies the patience and warmth of Turkish home cooking.
Prep: 30 min
Cook: 45 min
IstanbulSimit
A ring of dough twisted with ceremony, dipped in grape molasses, and rolled in toasted sesame seeds before baking to a deep amber. Istanbul's most beloved street bread, eaten at every hour.
Prep: 1 hr 20 min
Cook: 20 min
AegeanCacık
Thick strained yoghurt stirred with cool cucumber, crushed garlic, and dried mint, finished with a generous pour of grassy olive oil. The perfect companion to any grilled dish on a summer table.
Prep: 10 min
Cook: 0 min
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Black SeaYumurtalı Pide
A boat-shaped flatbread baked in a wood-fired oven with melted kaşar cheese and a just-set egg cracked right at the end of cooking. The Black Sea coast's answer to the question of breakfast perfection.
Prep: 1 hr 30 min
Cook: 12 min
HatayKünefe
Shredded kadayıf pastry pressed around molten, pulling white cheese, fried in butter, and soaked in fragrant rosewater syrup. Hatay's legendary warm dessert that has no rival.
Prep: 20 min
Cook: 20 min
AnatoliaÇoban Salatası
Garden-fresh tomatoes, crisp cucumbers, sweet peppers, red onion, and flat-leaf parsley tossed with lemon juice and cold-pressed olive oil. A salad as honest and bright as an Anatolian summer.
Prep: 15 min
Cook: 0 min
Ottomanİmam Bayıldı
Whole aubergines split open and filled with slowly caramelised onions, ripe tomatoes, and fragrant parsley, then braised in enough olive oil to make an imam faint with pleasure. A vegetarian cornerstone of Ottoman cuisine.
Prep: 20 min
Cook: 1 hr
AegeanMenemen
Eggs barely stirred into a fragrant tangle of blistered green peppers and ripe tomatoes in a copper pan, finished with crumbles of white cheese. The great breakfast debate: to stir or not to stir.
Prep: 5 min
Cook: 15 min
Showing 12 of 16 recipes
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Authentic Turkish flavours, one recipe at a time — lovingly curated from the kitchens of Anatolia and the Aegean coast.
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