Turkish Delight!

I met a friend from Turkey online this morning; name’s Sadoo. We were exchanging stories on our country’s culture, & no doubt, I went ahead to ask him about food in Turkey πŸ˜›

He told shared with me 3 Turkish dishes, which he liked, & I’m taking this opportunity to share it with all our readers! πŸ˜€

The first is the Turkish Menemen. This dish is basically Scrambled Egg with Vegetables. Wikipedia states that Menemen is a Turkish dish which includes egg, onion, tomato, & green pepper.

Menemen photo taken from Turkish Recipes:

Below is a recipe of the Turkish Menemen from the Mr Breakfast.Com Collection.

Turkish Menemen
(2 servings)

  • 2 small tomatos
  • 1 small bell peper
  • 1 spicy pepper
  • 1 onion (optional)
  • 4 – 5 pitted and diced olives (optional
  • 1 tbsp olive oil
  • 4 – 5 eggs

Peel and cube tomatos. Then cube other ingredients (fine) and sautee in small pre-heated skillet with olive oil until slightly wilted (don’t totally kill the crunch!)then over low heat crack eggs into the skillet and scramble in the skillet cooking until eggs are fairly firm but the entire dish is slightly moist due to the vegetable juices.

This is probably the most popular egg dish in Turkey and certainly the most popular one that can be made without uniquely Turkish ingredients that could be hard to find. Try it, and I think you’ll like it, but it’s guaranteed to taste better with the Mediterranean or the Bosphorus over your shoulder, so come to Turkey for the original.


The 2nd dish that Sadoo introduced to me is the Iskender Kebab. Kebab is a dish of grilled/broiled meat on skewers. This particular variant of kebab is DΓΆner kebab served with yogurt, tomato sauce and butter, originated in Bursa.

Iskender Kebab with bread photo taken from Class O Foods:

Below is a recipe from the All Recipes website.

Iskender Kebab

Submitted by: GATOULA
Rated: 4 out of 5 by 5 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 30 Minutes
Yields: 4 servings”I tried this dish at a Turkish restaurant in London and was amazed by its delicious taste! I later found out that this dish was named after Alexander the Great, whom the Persians called ‘Iskender.’ Apparently it was his favourite food.”

4 pita bread rounds
1 tablespoon olive oil
4 skinless, boneless chicken
breast halves – chopped
2 medium onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can tomato puree
ground cumin to taste
salt to taste
ground black pepper to taste
1/2 cup butter, melted
1 cup Greek yogurt
1/4 cup chopped fresh parsley

1. Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
2. Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
3. Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.

ALL RIGHTS RESERVED Β© 2007 Allrecipes.com

Printed from Allrecipes.com 8/1/2007


Last, but not least, is the Karniyarik– a stuffed aubergine with meat dish. Nothing much is said about this humble dish, except that it’s a vegetable dish. Sounds like our Malaysian ‘yong tau fu’…heehee πŸ˜†

Karniyarik photo taken from DKImages.Com:

Below is a recipe from Dave’s Garden Cookbook:


6 small eggplants
1 lb ground beef
2 onions
3 tomatoes
2-3 thin green peppers (not too hot)
half a bunch of parsley
4 tblsp butter
salt and pepper

1. Cut off the stalks of the eggplants and peel alternate lengthwise strips. Place in salt water for half an hour. Dry well.
2. Fry the eggplants in butter then arrange them in a shallow cooking pan and make deep lengthwise incisions in each one, being careful not to actually cut them in half.
3. In the remaining butter fry the chopped onions, peppers and ground meat. Then peel and chop the tomato and stir over a moderate heat for a few minutes. Add salt, black pepper and chopped parsley.
4. Fill the incisions in the eggplants with this mixture and garnish with I slice of tomato on top of each aubergine.
5. Add half a cup of water, cover and bake on a low heat (350 degrees) for 30/40 minutes.

NOTE: Serve with tomatoe rice or bulghur

I hope that you’ll enjoy this post. It’s something different from our usual posts πŸ˜‰ One day, one day we’ll be in Turkey ourselves to try these for ourselves!


– Ruth


4 Responses so far »

  1. 1

    pixen said,

    you should try Patlican Biber Kizartmasi, Sigara Boregi and Imam Bayildi… easy to make locally. For Sigara Boregi, you need to find Phyllo pastry…

    Afiyet olsun

  2. 2

    perutbesi said,

    Perutbesi to pixen: Hi there! πŸ˜€ Thanks for the suggestions!! We will try to look out for such food. We can rarely find Turkish food in our country πŸ˜›

  3. 3

    spix said,

    Hi, just wondering if you ladies now the recipe for the famous london doner kebab….. Appreciate if you can help. Thanks

  4. 4

    perutbesi said,

    Perutbes to spix: Hi there. We’re sorry that we don’t have those recipes. Could u try get it from the internet. Should we come across any, we’ll get in touch with u πŸ™‚ Thanks for dropping by our site!

Comment RSS · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: