The History of Sucuk
Sucuk (Turkish: sucuk, also sudžuk/suxhuk in Balkan languages) is an air-dried, spiced beef sausage. It originated from preservation methods of the Turkic peoples (drying/salting/fermenting) and spread at least by the Ottoman era throughout Anatolia, the Balkans, the Caucasus...
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Kısır
Kısır is a classic, cold bulgur salad from Turkey: fine bulgur ("köftelik") is soaked with hot water, then flavored with tomato/pepper paste (Salça), olive oil, lemon, and Nar Ekşisi (pomegranate molasses). Fresh parsley and spring onions provide an herbal punch, and Pul Biber...
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Börek with Spinach & Cheese
Börek is a classic, layered pastry bake made from thin Yufka sheets. These are brushed with a yogurt-egg-oil mixture (Sos) and layered with a spinach-cheese filling. Crucial for crispy edges and a juicy center: enough Sos between the layers, the oven well heated to 180°C...
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Pide with Sucuk & Cheese
Pide is the "Turkish boat" made from yeast dough, crispy outside, soft inside. For Sucuklu Kaşarlı Pide, the dough is topped with cheese (Kaşar) and complemented with Sucuk (Turkish garlic beef sausage). It works best at home with very high heat (230–250 °C)...
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Menemen
Menemen is THE Turkish breakfast dish: gently set eggs in a spiced base of tomatoes and green peppers. Regionally, there is debate over onions (with = “soğanlı,” without = “soğansız”) – both are legitimate. Classically, only salt, pepper, and possibly Pul Biber (Turkish chili flakes)...
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