At the heart of Turkey lies its treasured beverage, "çay" (pronounced "chai"). More than just a drink, it signifies hospitality, culture, an...
Making Turkish tea with a Turkish tea pot set.
During a semester abroad, I drank so much black Turkish tea ( çay ), I had to give up sugar cubes. I love the smell of the leaves warming up...
From coffee and tea to unique and colorful cocktails, these Turkish drinks are too good to miss. Some are boozy, others are fruity, and they're all delish!
Pomegranate Tea is a unique Turkish beverage made by blending and straining cooked pomegranate. A dash of lemon juice adds to the tanginess of the drink, which is resplendent with the naturally bright colour and vibrant flavour of pomegranate. When making the Pomegranate Tea, allow the cooked mixture to cool slightly and then blend it. Don’t let it cool completely because the beverage must be warm while serving. Try other pomegranate recipes like Chatpata Pomegranate or Pomegranate Citrus Juice .
This homemade Turkish delight recipe, also known as raha in Syria and lokum in Turkey, is chewy, sweet, and aromatic cubes of goodness that pair perfectly with tea or Turkish coffee.
Supangle is a Turkish chocolate pudding traditionally composed of a layer of cake, topped with a silky, smooth chocolate pudding and decorated with coconut or pistachios. This recipe is incredibly easy to prepare and is perfect for using leftover pieces of cake (or tea biscuits). And if you'd rather just enjoy the decadent pudding, then simply skip the cake.
Learn How To cook, brew and make Turkish Coffee at home from the way I learned from my mother with step-by step how-to photos along with the answers to frequently asked questions.
Semolina cookies soaked in sweet syrup.
Fresh fruits, spices and flower essences still have a big place in Turkish cuisine with Persian, Levant and Central Asian influences. Traditional syrups...
Traditional arabic tea with dry madjool dates and rock sugar nabot. Selective focus.
I adore simit and it really is the most quintessential Turkish snack. You can have simit for breakfast with a cup of çay (Turkish tea), sliced cucumber, tomatoes, beyaz peynir (our feta) and olives, or you can enjoy them for a mid-morning or afternoon snack. Turks mostly prefer savoury accompaniments to simit, although I must say it is also lovely with some butter and jam. Simit has always been so widely available that no one really attempted to make it at home, especially while I was growing up. Moving abroad in my late twenties, I greatly missed simit and was delighted to come across dear Leanne Kitchen’s recipe in her beautiful book, Turkey: Recipes and Tales From the Road. I have adapted Leanne’s simit recipe and have been making simit successfully thanks to her for over 13 years. Each time it brings a huge dose of home and joy back to me. It really is easy to make once you get the hang of the shaping — a popular one at my cookery classes.
Both Turkish drinks and Turkish foods have a long history, spanning multiple centuries and empires. Most of their dishes are from multiple cultures, from
Turkish style super soft mini buns stuffed with cheese.
Turkish delight or also known as lokum is a confection made purely on a gel of cornflour or starch and sugar.
Selam.... Merhaba from Turkey... Poğaça (read: po a tja, with "a" vague). In Turkey it's savory pastry with various filling, start from cheese, meat, potatoes, olive and more. Mostly eaten for breakfast or brunch with hot Turkish tea. But I often find this food during afternoon aile toplantı(*) together with bulgur salad, couscous salad, potato salad, pasta salad and more. (*) Casual family gathering which sometimes Turkish women (or family) do in afternoon. They talk and share news/ story among them or family, drink tea, with light lunch such pastry ( börek poğaça çörek, etc) with salad ( like kısır, potato salad) and more. and close the gathering with turkish coffee. In Turkey there are few type of Poğaça... some use yeast (they call mayalı Poğaça) and some use baking powder. And my today post is Poğaça with baking powder, so the texture is more to shortbread. Different with Poğaça with yeast which has texture to bread, but I like them both.... They just perfect for quick and light breakfast/ brunch. For yeast version you can visit my post here and here And here my recipe base on asking around and observed some my relatives, neighbors and friends. Mostly they never measure exactly ingredients they use especially the flour. They usually just put the flour and mix just until they get right dough consistency (they always say: alabildiğince / as needed ^,^ )..Yes, it's so homemade typical ... same as me when make Indonesian food with "Not so exact amount" of spices (^,^) But for you my readers who live out of Turkey and never know exactly how "the right consistency" of this Poğaça dough.. I made and write this recipe according how local people here to make it. Try it and tell me how you like them.. Ingedients: Make about 25 pieces 425 gr all purpose flour + 50 gr 1 large egg, room temperature (separated white from yolk) 100 gr butter, soften at room temperature (cut into pieces) 70 gr olive oil 250 gr thick yogurt, room temperature (I drain my yogurt few hours before to separate it from it's whey/ water, I find it make more yummy & creamy Poğaça) 5 gr/ about 1 +1/4 tsp salt 1 packet (10 gr) baking powder 1/2 tsp mahlep (mahaleb/ rock cherry spice), optional, skip if you don't purchase one Black & white / poppy seeds for sprinkle For filling: You may vary the filling according to your liking. Here I use lor peynir* mix with chopped parsley. (*)lor peynir is uncured cheese similar to cottage cheese. Or you can use feta cheese How to make: In big mixing bowl sift together 425 gr flour, salt, baking powder and mahaleb (if use). Make a well in the middle and start to mix in egg white, olive oil, yogurt and soften butter. Start to knead them from the wet ingredients until they combine well. In this stage you might add additional 50 gr flour to get right consistency like picture below. It should not sticky in your fingers, soft and not too hard (almost like cookie dough). note: Some people cover with plastic wrap and rest the dough for about 30 minutes while some didn't. Pre-heat oven at 160~170 deg C. Take the dough (I weight my dough about 45 gr each), round and flat it with your palm of your hands, fill with filling mixture, then fold into half circle and sealed the edge. Do to all the dough Arrange onto baking tray lined with baking paper. Beat egg yolk with 2 tsp olive oil, then brush it onto your Poğaça then sprinkle with black/ white sesame seed or poppy seed. Bake for about 35~40 minute until they golden brown. Afiyet Olsun..Enjoy your Poğaça... (^,^) Pogačice (diminutive of pogača) is a type of puff pastry. Pogača, Poğaça or Pogacha (Cyrillic: Πогача) is a type of pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia (in Serbia, traditional in Belgrade bakeries), Montenegro, Hungary, Greece (where its called Bogatsa Μπογατσα) and Turkey (where it is called poğaça) with variations. It is called pogatschen in Austria. Pogača is sometimes served hot as an appetizer instead of bread. Hot pogača filled with sour cream (or feta cheese in Turkey and Bulgaria) is considered a particularly delicious specialty. loading...
Discover the best vegan Turkish breakfast in Istanbul. Includes places serving vegan Turkish breakfast; how to veganise a traditional Turkish breakfast; budget-friendly breakfast options; and useful Turkish words and phrases for vegans.
A super refreshing healthy yogurt drink that is not sweet but savory.
