Turkish beef recipes
11 Turkish beef recipes, each written for this site and each saying what its method turns on.
- Çökertme Kebabı, sourced from Turkey. Built on straw potatoes fried twice, which is the actual work of the dish. Beef.
- Etli Makarna, sourced from Turkey. The pasta is finished in the meat and broth with the lid on, so it swells taking up the liquid rather than water. Beef.
- İnegöl Köfte, sourced from Turkey. Worked with a pinch of bicarbonate and rested overnight, which is what makes it soft instead of springy. Beef, Lamb.
- İzmir Köfte, sourced from Turkey. Browned and then simmered in tomato, the only köfte here that goes into a sauce at all. Beef, Egg.
- Kapuska, sourced from Turkey. The cabbage is cooked until it loses its structure completely, which takes about three times as long as feels right. Beef.
- Pideli Köfte, sourced from Turkey. Served on bread that has already drunk the broth, so the bread is a component and not a plate. Beef.
- Puf Böreği, sourced from Turkey. Deep-fried rather than baked, and it puffs hollow — which only happens if the oil is hot enough to set the outside instantly. Beef, Egg.
- Sarıyer Böreği, sourced from Turkey. Coiled flat into a round tray, cut across after baking and sold by weight — and currants and pine nuts go in the filling. Beef, Egg.
- Sulu Köfte, sourced from Turkey. Finished with an egg and lemon liaison stirred in off the heat, which thickens it without flour. Beef, Egg.
- Tantuni, sourced from Turkey. The beef is boiled first and then fried on a flat plate, and the bread is steamed on top of the cooking meat. Beef, Lamb.
- Tire Köfte, sourced from Turkey. Flattened thin between wet palms and grilled, never rolled into a ball at any stage. Beef, Lamb.
Or widen it
All Turkish recipes · Beef recipes from every country · All recipes