Turkish
‘One of my all-time favourites’: Julia Busuttil Nishimura’s punchy Turkish-style brunch
Treat Mum to cilbir – poached eggs on a bed of garlic yoghurt smothered with chilli-infused melted butter – this Sunday.
- < 30 mins
- Julia Busuttil Nishimura
Ramazan pidesi (Turkish-style flatbread)
This Turkish bread is perfect for dipping into cilbir for a punchy brunch.
- 2 hrs +
- Julia Busuttil Nishimura
Adam Liaw's Turkish rice
This Turkish staple has browned orzo pasta through the rice, but you could use broken pieces of vermicelli instead. There are many regional variations.
- 30 mins - 1 hr
- Adam Liaw
Adam Liaw's lamb sausage stew with red butter
While not authentic Turkish food, this dish is inspired by the influences that stretched the length of the Ottoman Empire. The curry powder or garam masala is used here as a general spice mix, like baharat or zaatar.
- 30 mins - 1 hr
- Adam Liaw
Grilled prawn skewers
I remember buying these in Istanbul from a food stand beside the Bosphorus and adapted it from a similar recipe in Marcella Hazan's The Classic Italian Cookbook.
- < 30 mins
- Phillippa Grogan
Turkish-style flatbreads
Dress up your Turkish bread with sausage meat and smoky flavours.
- < 30 mins
- Jessica Brook
Piyaz salad
This salad can go with just about anything. I like to dress it and season it just before serving so it doesn't soften too much.
- < 30 mins
- Adam Liaw
Lahmacun (lamb pizza) with hummus
Think of this Turkish dish as a pizza without cheese. It's dead easy to make, too. Serve it with a fresh piyaz salad for a complete meal.
- 1-2 hrs
- Adam Liaw
Salmon ali nazik
The ali nazik kebab is a Turkish icon. If we can't pick one up on the streets of Istanbul at the moment, this home-style version with grilled salmon instead of lamb might help hold off some of the cravings.
- 30 mins - 1 hr
- Adam Liaw
Kebab-style lamb chops
Marinating the lamb in a tomato paste gives these chops a delicious savoury crust. If you have Turkish pepper paste (biber salçasi), you can use that instead.
- 2 hrs +
- Adam Liaw
Original URL: https://www.theage.com.au/goodfood/topic/turkish-lb4