12 Turkish Dinners That Will Make You Feel Like You Are Eating in Istanbul

Turkish food is so much more than the kebab shop on the corner. In Turkey, dinner is a slow and happy event, with fresh bread, bright salads, yogurt, warm stews and grilled meat shared around a crowded table. Turkish dinners mix flavors from the Mediterranean, the Middle East and Central Asia, with lots of tomatoes, peppers, eggplant, lamb and butter. These recipes bring that warm, generous spirit into your own kitchen. Ready to cook your way across Turkey tonight..

Iskender Kebab, the Show Stopper of Turkish Dinners

Iskender kebab was created in the city of Bursa in the 1860s, and Turks still travel there just to eat it. Thin slices of roasted meat are laid over toasted pide bread, covered with tomato sauce and finished at the table with sizzling hot butter, plus a big scoop of cool yogurt. It is rich, juicy and unforgettable. At home, thinly sliced roast lamb or beef works great. Have you ever had butter poured over your dinner at the table?

You will need: 1 1/2 lb thinly sliced roast lamb or beef (or quick seared thin steak strips), 2 pide or flatbreads cut into cubes, 1 cup tomato passata, 1 tbsp tomato paste, 1 tsp pepper paste or paprika, 6 tbsp butter, 1 1/2 cups thick plain yogurt, 2 long green peppers, 2 tomatoes, salt.

How to make it: Toast the bread cubes and spread them on plates. Warm the meat in a hot pan with 1 tbsp butter. Simmer passata, tomato paste, pepper paste and salt with 1 tbsp butter for 5 minutes. Lay the meat over the bread, spoon over the sauce, add yogurt and grilled peppers and tomatoes. Melt the rest of the butter until foaming and pour it over the top at the table.

Lahmacun, Turkish Pizza for Easy Turkish Dinners

Lahmacun is a paper thin flatbread topped with a spiced mix of ground meat, tomato, peppers and herbs, then baked very hot until crisp at the edges. People squeeze lemon over it, add parsley and onion, roll it up and eat it with their hands. It is light, cheap and one of the most fun Turkish dinners to make with family. Quick poll: A) Rolled up B) Flat like pizza. How would you eat it?

You will need: Dough: 3 cups flour, 1 tsp yeast, 1 tsp salt, 1 cup warm water, 2 tbsp oil. Topping: 1/2 lb ground lamb or beef, 1 onion, 1 tomato, 1 red pepper, 2 cloves garlic, 1 tbsp tomato paste, 1 tsp paprika, 1/2 tsp cumin, parsley, salt. To serve: lemon, parsley, sliced onion.

How to make it: Make the dough and let it rise 1 hour. Blend the topping vegetables finely and mix with the meat, paste and spices. Divide the dough into 8, roll each very thin and spread a thin layer of topping to the edges. Bake on a hot tray at 475F for 8 to 10 minutes. Serve with lemon, parsley and onion.

Pide, the Boat Shaped Turkish Flatbread

Pide is a long, boat shaped bread with folded edges that hold a filling of cheese, ground meat, spinach or eggs. Every region of Turkey has its own favorite, and pide shops are busy late into the night. It comes out of the oven golden and bubbling, brushed with butter and cut into strips to share. Which filling would you choose? A) Cheese B) Ground meat C) Spinach D) Egg on top.

You will need: Dough: 3 cups flour, 1 tsp yeast, 1 tsp sugar, 1 tsp salt, 1 cup warm water, 2 tbsp olive oil. Filling: 1/2 lb ground beef cooked with onion, tomato and pepper, or 2 cups shredded mozzarella and feta, 1 egg, butter.

How to make it: Make the dough and rest 1 hour. Divide into 4 and roll into long ovals. Spread filling down the middle, leaving a border. Fold the edges up and pinch the ends into points. Brush the edges with egg. Bake at 450F for 12 to 15 minutes until golden. Brush with butter and slice.

Manti, Little Dumplings With Garlic Yogurt

Manti are meat filled dumplings that came to Anatolia with travelers along the Silk Road. They come in many sizes across the region, but in the city of Kayseri cooks pride themselves on making them so tiny that dozens fit on one spoon. They are served under garlic yogurt with a drizzle of red pepper butter and dried mint. It takes time, so make it a weekend project with family or friends. Have you ever made dumplings from scratch?

You will need: Dough: 2 cups flour, 1 egg, 1/2 cup water, 1/2 tsp salt. Filling: 1/2 lb ground lamb or beef, 1 small onion grated, salt and pepper. Sauce: 1 1/2 cups plain yogurt, 1 clove garlic grated, 3 tbsp butter, 1 tsp Aleppo pepper or paprika, dried mint.

How to make it: Knead the dough and rest 30 minutes. Mix the filling. Roll the dough thin and cut into small squares. Put a little filling on each and pinch the corners together. Boil in salted water 8 to 10 minutes. Spoon into bowls, top with garlic yogurt, then drizzle with butter melted with pepper and sprinkle mint.

Karniyarik, Stuffed Eggplant in Turkish Dinners

Karniyarik means split belly, because the eggplants are cut open and filled with a juicy mixture of ground meat, onions, peppers and tomatoes. They are baked until the eggplant is meltingly soft and the filling is rich and saucy. This is one of the most loved home style Turkish dinners, usually served with buttery rice pilaf and yogurt. Be honest: are you an eggplant lover, or still deciding?

You will need: 4 medium eggplants, oil for frying, 1/2 lb ground beef or lamb, 1 onion, 2 cloves garlic, 1 green pepper, 2 tomatoes, 1 tbsp tomato paste, 1 tsp paprika, salt and pepper, parsley, 1 cup hot water.

How to make it: Peel the eggplants in stripes and fry or roast them whole until soft. Cook onion, pepper and garlic, add the meat and brown it. Add tomatoes, paste and spices and cook 5 minutes. Split each eggplant lengthwise and press open. Fill with the meat, top with a tomato slice and pepper, pour water into the dish and bake at 375F for 25 minutes.

Imam Bayildi, the Dish That Made the Imam Faint

Imam bayildi means the imam fainted. One story says a religious leader fainted with joy when he tasted it, and another says he fainted when he heard how much olive oil it took. It is eggplant slowly cooked in olive oil with lots of onion, garlic and tomato, and it is fully vegetarian. It is served warm or at room temperature. For more meat free mains, see our hearty vegetarian dinners.

You will need: 4 small eggplants, 1/2 cup olive oil, 2 onions thinly sliced, 4 cloves garlic, 3 tomatoes chopped, 1 green pepper, 1 tsp sugar, 1 tsp salt, handful of parsley, 1/2 cup water, lemon.

How to make it: Peel the eggplants in stripes, salt them for 20 minutes and pat dry. Fry them in some of the oil until golden. Cook onions slowly in oil for 15 minutes, add garlic, pepper, tomatoes, sugar and salt and cook 10 minutes. Stir in parsley. Split the eggplants and fill generously. Add water and the rest of the oil and bake at 350F for 40 minutes.

Shish Kebab, Grilled Lamb on Skewers

In Turkish, sis means skewer, and shish kebab is simply chunks of marinated lamb or beef grilled over hot coals. The marinade of yogurt, onion juice, olive oil and pepper paste makes the meat super tender. Serve it with grilled tomatoes, peppers, flatbread and a fresh onion and sumac salad. It is perfect for a summer barbecue, but it works just as well in a grill pan on a cold night.

You will need: 2 lb lamb leg or beef sirloin in 1 1/2 inch cubes, 1 onion grated (use the juice), 1/2 cup plain yogurt, 3 tbsp olive oil, 1 tbsp pepper paste or tomato paste, 1 tsp cumin, 1 tsp paprika, salt and pepper, metal or soaked wooden skewers.

How to make it: Mix onion juice, yogurt, oil, paste and spices and coat the meat. Marinate at least 4 hours or overnight. Thread onto skewers. Grill over high heat 8 to 10 minutes, turning often, until charred outside and juicy inside. Rest 5 minutes and serve with grilled vegetables and bread.

Guvec, Clay Pot Lamb Stew for Cozy Turkish Dinners

Guvec is the name of a clay pot and also the stew that is slowly baked inside it. Lamb, peppers, tomatoes, eggplant and onions cook gently together for hours until everything is soft and full of flavor. The pot keeps the heat for a long time and brings the food to the table still bubbling. Any heavy lidded pot works at home. It is one of the coziest Turkish dinners for a cold evening.

You will need: 2 lb lamb shoulder in cubes, 2 tbsp butter, 1 onion, 2 green peppers, 1 eggplant cubed, 3 tomatoes chopped, 4 cloves garlic, 1 tbsp tomato paste, 1 tsp paprika, 1/2 tsp cumin, 1 cup hot water, salt and pepper, thyme.

How to make it: Brown the lamb in butter. Add onion and garlic for 3 minutes, then tomato paste. Layer the lamb with the peppers, eggplant and tomatoes in a clay pot or Dutch oven. Add spices, thyme and hot water. Cover and bake at 325F for 2 to 2 1/2 hours until the lamb is very tender. Serve with rice pilaf.

Kuru Fasulye, the National Comfort Food

Many Turks say kuru fasulye and rice pilaf is the true national dish. It is white beans slowly simmered in a rich tomato and pepper sauce, sometimes with lamb or spicy sausage. It is cheap, filling and full of plant protein and fiber. Workers and students have eaten it for lunch and dinner for generations. Serve it with buttery rice and pickles. Mini poll: A) With meat B) Vegetarian. How do you like your beans?

You will need: 2 cans (15 oz) white beans drained, or 1 cup dried soaked and cooked, 1/2 lb lamb cubes or sucuk sausage (optional), 1 onion, 2 tbsp butter or olive oil, 2 tbsp tomato paste, 1 tbsp pepper paste or 1 tsp paprika, 2 cups hot water, salt, chili flakes.

How to make it: Brown the meat in butter if using. Add the onion and cook until soft. Stir in tomato paste and pepper paste for 2 minutes. Add the beans and hot water, season, and simmer 30 to 40 minutes until thick and creamy. Serve with rice pilaf and pickles.

Chicken Kebab With Buttery Turkish Pilav

No Turkish table feels complete without pilav, a buttery rice cooked with toasted orzo until every grain is separate and glossy. Pair it with juicy chicken kebab marinated in yogurt and spices and you have a simple, satisfying plate. It is one of those easy Turkish dinners that kids and adults both love. Add a quick salad of tomatoes, cucumbers and onions with lemon and olive oil.

You will need: Chicken: 1 1/2 lb boneless chicken thighs in pieces, 1/2 cup yogurt, 2 tbsp olive oil, 1 tbsp tomato paste, 2 cloves garlic, 1 tsp paprika, 1/2 tsp cumin, salt. Pilav: 2 tbsp butter, 1/4 cup orzo, 1 1/2 cups rice rinsed, 2 1/4 cups hot chicken broth, salt.

How to make it: Marinate the chicken for 2 hours, thread onto skewers and grill or broil 12 to 15 minutes until cooked through. For the pilav, toast orzo in butter until golden, add rice and stir 2 minutes. Add hot broth and salt, cover and cook on low 15 minutes. Rest 10 minutes covered and fluff.

Kumpir, Istanbul Loaded Baked Potato

On the seaside in Ortakoy, Istanbul, vendors sell kumpir, giant baked potatoes mashed with butter and cheese right in the skin, then piled with toppings. People choose from corn, olives, pickles, sausage, salad and sauces until the potato is overflowing. It is a fun build your own dinner for families. Which toppings would you pick? A) Corn and cheese B) Sausage and pickles C) Everything at once.

You will need: 4 large baking potatoes, 4 tbsp butter, 1 1/2 cups shredded mozzarella or kasar cheese, salt. Toppings: corn, sliced olives, pickles, diced sausage or sucuk, red cabbage salad, peas, ketchup and mayo.

How to make it: Rub the potatoes with oil and salt and bake at 400F for 60 to 75 minutes until very soft. Split each one open, add butter and cheese and mash it inside the skin with a fork until creamy and stretchy. Set out the toppings and let everyone load up their own.

Mercimek Corbasi, Turkish Red Lentil Soup

Almost every Turkish meal begins with a bowl of soup, and red lentil soup is the most famous. It is smooth, golden and lightly spiced, finished with a drizzle of red pepper butter and a big squeeze of lemon. It is also very budget friendly and full of plant protein. Serve it as a light dinner with warm bread. It is one of the gentlest and most comforting Turkish dinners when you feel tired or cold.

You will need: 1 1/2 cups red lentils rinsed, 1 onion, 1 carrot, 1 small potato, 2 tbsp olive oil, 1 tbsp tomato paste, 1 tsp cumin, 6 cups broth or water, salt. To serve: 2 tbsp butter with 1 tsp paprika or Aleppo pepper, dried mint, lemon wedges.

How to make it: Cook onion and carrot in oil 5 minutes. Add tomato paste and cumin for 1 minute. Add lentils, potato and broth and simmer 25 minutes until soft. Blend until smooth and season. Melt butter with paprika and mint and drizzle over each bowl. Serve with lemon.