Tarator, a popular side dish, and appetizer in Turkish and Balkan cuisine, is a refreshing and easy-to-make recipe that is perfect for hot summer days. With different variations available, the traditional recipe can be made with various ingredients such as cucumber, carrot, iceberg lettuce, walnut kernels, tahini, and purple cabbage, to name a few. Today, …
Beyti Kebab is another famous kebab variety of Turkish cuisine that is basically made with grilled ground beef wrapped in phyllo dough sheets and topped with tomato sauce and served together with the yogurt. This tasteful kebab variety is named by Beyti Güler, the owner of the popular steakhouse restaurant called Beyti in Istanbul. Beyti …
Bulgur meatballs or by its original local name Fellah Köftesi (Fellah meatballs) is a common dish in both Adana, Mersin, and Hatay cities of Turkey. The dish is simply made with bulgur, egg, flour, and garlic paste sauce. As I mention countless times on my blog; these cities are famous for their Kebab varieties, mezes, …
Stuffed Zucchini Flowers dish is one of the most popular dishes in the Aegean region of Turkey. Wherever you go in the Aegean region of Turkey; such as Bodrum, Didim, or Çeşme, you can able to find this tasteful dish at all most any restaurant. The locals also love to cook stuffed zucchini flowers when …
Arnavut Ciğeri (Albanian Liver) is one of the most beloved meze variety of Turkish cuisine that you can simply find it almost at any kebab restaurant in Turkey. It is made with calf liver and goes very well with all kebab types. At first, it may look like just a plain fried liver to you; …
