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Welcome to the Celtnet Recipes section for recipes from the Southern European country of Turkey. Here you will find all the recipes from Turkey on this site all gathered into one place. I have attempted to gather together here as many Turkish recipes as possible. The current collection represents one of the largest gatherings of Turkish recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Turkey given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This page of Turkish recipes is brought to you by the Celtnet European Recipes Site:

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Turkey and its Cuisine

Turkey, officially Türkiye Cumhuriyeti (the Republic of Turkey) is a Parliamentary Republic and represents an Eurasian country that stretches across the Anatolian peninsula in western Asia and Thrace (Rumelia) in the Balkan region of southeastern Europe. Ankara is the capital (and largest city) and Turkish is the official languages, one of only two Semitic languages that uses the Roman alphabet (Maltese being the other). Though not reckoned as officially part of Europe by the United Nations, Turkey does straddle the continents of Europe and Asia, making it truly transcontinental. Due to its strategic location astride two continents, Turkey's culture has a unique blend of Eastern and Western tradition. A powerful regional presence in the Eurasian landmass with strong historic, cultural and economic influence in the area between the European Union in the west and Central Asia in the east, Russia in the north and the Middle East in the south, Turkey has come to acquire increasing strategic significance. Turkey represents one of the world's oldest continually-inhabited regions and the country has a long and very diverse history. The first major empire in the area was that of the Hittites, from the 18th through the 13th century BCE. Subsequently, the Phrygians (also an Indo-European people), achieved ascendancy until their kingdom was destroyed by the Cimmerians in the 7th century BCE. Starting around 1200 BC, the west coast of Anatolia was settled by Aeolian and Ionian Greeks. The entire area was conquered by the Persian Achaemenid Empire during the 6th and 5th centuries and later fell to Alexander the Great in 334 BCE. By the mid 1st century BCE, however, the entire region had fallen to Rome. In 324 CE, the Roman emperor Constantine I chose Byzantium to be the new capital of the Roman Empire, renaming it New Rome (later Constantinople and Istanbul). After the fall of the Western Roman Empire, it became the capital of the Byzantine Empire. In the 10th century, the Seljuks started migrating from their ancestral homelands towards the eastern regions of Anatolia and they were to settle and conquer the majority of Turkey by the 13th century. However, in 1243 the Seljuk were defeated by the Mongols and this led to an independent Turksish principality governed by Osman I that eventually evolved into the Ottoman Empire which grew to fill the void left by both the Seljuk and the decaying Byzantine Empire. The Ottoman Empire interacted with both Eastern and Western cultures throughout its 623-year history. In the 16th and 17th centuries, it was among the world's most powerful political entities, often locking horns with the Holy Roman Empire in its steady advance towards Central Europe through the Balkans and the southern part of the Polish-Lithuanian Commonwealth. Following years of decline, the Ottoman Empire entered World War I through the Ottoman-German Alliance in 1914, and was ultimately defeated. After the war, the victorious Allied Powers sought the dismemberment of the Ottoman state through the Treaty of Sèvres. This eventually led to the establishment of the Turkish Republic and the Treaty of Lausanne of 1923 led to the international recognition of the sovereignty of the newly formed 'Republic of Turkey'.

Turkey is a democratic, secular, unitary, constitutional republic and was a charter member of the United Nations in 1945. Turkey is a memer of the: Council of Europe (1949), NATO (1952), OECD (1961), OSCE (1973) and the G20 industrial nations (1999). Turkey began full membership negotiations with the European Union in 2005, having been an associate member of the EEC since 1963, and having reached a customs union agreement in 1995.

Turkish cuisine is the descendant of its Ottoman inheritance and modern Turkish cookery could be described as the fusion of Turkic, Arabic, Greek, Armenian and Persian cuisines. However, though there are a number of what could be considered as national Turkish dishes, in the main Turkish cuisine is not homogeneous. The various regions have their own traditions and specialities with the Mediterranean regions making use of vegetables, herbs and fish whilst Central Anatolia is famous for its pastries and the Black Sea region chisine bing based on corn and anchovies.


The alphabetical list of recipes from Turkey follows (limited to 100 recipes per page). There are 66 recipes in total:


Page 1 of 1



Adana Kebab
     Origin: Turkey
Kalamar Tava
(Turkish Fried Calamari)
     Origin: Turkey
Portakalli Kek
(Orange Cake)
     Origin: Turkey
Almond Halva
     Origin: Turkey
Karadut Receli
(Mulberry Jam)
     Origin: Turkey
Sehriyeli Pilav
(Pilaf with Orzo)
     Origin: Turkey
Asure
(Wheat Pudding)
     Origin: Turkey
Kastaneli Pasta
(Chestnut Cake)
     Origin: Turkey
Sehriyeli Sebze Çorbası
(Vegetable Soup with Vermicelli)
     Origin: Turkey
Ayran
(Turkish Buttermilk)
     Origin: Turkey
Kayisili Kuskus
(Apricot Couscous)
     Origin: Turkey
Semizotu Yemegi
(Turkish Purslane Stew)
     Origin: Turkey
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Kebapçı İskender
(İskender Kebap)
     Origin: Turkish
Sis Kebap
(Turkish Shish Kebab)
     Origin: Turkey
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
Kesul
(Almond Pudding)
     Origin: Turkey
Soganli Yahni
(Lamb Stew with Onions)
     Origin: Turkey
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Koy Ekmegi
(Turkish Rustic Bread)
     Origin: Turkey
Türk Kahvesi
(Turkish Coffee)
     Origin: Turkish
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Krem Sokola
(Pilaf with Orzo)
     Origin: Turkey
Tahini Pekmez
(Tahini and Grape Molasses)
     Origin: Turkey
Bulghur Pilaf
     Origin: Turkey
Kuzu Çorbası
(Lamb Soup)
     Origin: Turkey
Tarhana Çorbasi
(Tarhana Soup)
     Origin: Turkey
Cacık
(Cucumber and Yoghurt Salad)
     Origin: Turkey
Kuzu Pirzola
(Turkish-style Lamb Chops)
     Origin: Turkey
Tarhana Dough
     Origin: Turkey
Cantik
     Origin: Turkey
Lahmacun
(Turkish-style Pizza)
     Origin: Turkey
Tavuklu Bamya
(Chicken with Okra)
     Origin: Turkey
Düğün Çorbası
(Wedding Soup)
     Origin: Turkey
Limonata
(Lemoande)
     Origin: Turkey
Terbiyeli Pirincli Tavuk Çorbası
(Chicken Soup with Rice)
     Origin: Turkey
Domatesli Pilav
(Pilaf with Tomato)
     Origin: Turkey
Mahluta Çorbası
(Red Lentil Soup)
     Origin: Turkey
Turkish Baharat
     Origin: Turkey
Ekşili Çorba
(Sour Soup)
     Origin: Turkey
Mantar Çorbası
(Mushroom Soup)
     Origin: Turkey
Turkish Chocolate Sauce
     Origin: Turkey
Ezo Gelin Çorbası
(Red Lentil and Mint Soup)
     Origin: Turkey
Mastic Pudding
(Pasta Quatro Stagione)
     Origin: Turkey
Turkish Delight
     Origin: Turkey
Gül Şurubu
(Rose Syrup)
     Origin: Turkey
Nohutlu Pilav
(Pilaf with Chickpeas)
     Origin: Turkey
Turkish Sea Bass
     Origin: Turkey
Garlic and Yoghurt Sauce
     Origin: Turkey
Paskalya Çöreği
(Turkish Easter Bread)
     Origin: Turkey
Umak Çorbası
(Umak Soup)
     Origin: Turkey
Helle Aşı
(Helle Soup)
     Origin: Turkish
Peynirli Bisküvi
(Cheese Biscuits)
     Origin: Turkey
Uzum Receli
(Grape Jam)
     Origin: Turkey
Imam Bayildi
(The Imam Fainted)
     Origin: Turkey
Pink Leg of Lamb
     Origin: Turkey
Yala Çorbası
(Yoghurt Soup)
     Origin: Turkey
Irmik Helvasi
(Semolina Halva)
     Origin: Turkey
Pistachio Paste
     Origin: Turkey
Yaprak Sarmasi
(Vine Leaf Rolls)
     Origin: Turkey
Kahvalti Corekleri
(Turkish Breakfast Buns)
     Origin: Turkey
Pita Bread
     Origin: Turkey
Yesil Marcimek Çorbası
(Green Lentil Soup)
     Origin: Turkey
Kalamar Tava
(Turkish Tartar Sauce for Seafood)
     Origin: Turkey
Portakal Receli
(Orange Jam)
     Origin: Turkey
Yumurtali Ekmek
(Turkish-style French Toast)
     Origin: Turkey

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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

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Solution Graphics

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

The Origins of Biscuits and Cookies

By gwydion | Published 2008-08-22 15:53:26 | 2008 Recipes and Cookery Articles |

Recipe Information:

Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.


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