Turkish egg recipes
38 Turkish egg recipes, each written for this site and each saying what its method turns on.
- Analı Kızlı, sourced from Turkey. Two different dumplings go into one bowl — bulgur-shelled meatballs and whole chickpeas. Lamb, Egg.
- Ayvalık Tostu, sourced from Turkey. Pressed flat in a hot press until the cheese leaks out and fries against the plates. Egg.
- Balık Çorbası, sourced from Turkey. The heads and bones make the soup and the fillet goes in for the last four minutes. Fish, Egg.
- Biga Peynir Tatlısı, sourced from Turkey. The balls are baked rather than fried, and they must not break apart once the syrup goes on. Egg.
- Cevizli İrmik Tatlısı, sourced from Turkey. The walnuts go into the batter rather than on top, and the syrup is spiced with cloves and orange zest. Egg, vegetarian.
- Çılbır, sourced from Turkey. The eggs are poached and laid on yoghurt warmed to blood heat, with foaming pepper butter poured over. Egg, vegetarian.
- Dibile, sourced from Turkey. The strips are folded in the hot oil itself and then dipped in syrup, where the dry version is only dusted. Egg, vegetarian.
- Domates Mücveri, sourced from Turkey. You cannot wring out a tomato, so the tomatoes are crushed into the batter and flour does the drying instead of the hands. Egg, vegetarian.
- Düğün Çorbası, sourced from Turkey. Thickened twice over — flour browned in butter first, then egg yolk and lemon off the heat. Lamb, Egg.
- İçli Pide, sourced from Turkey. The long edges pinched up and closed over the filling into a boat, and an egg cracked into the middle near the end. Lamb, Egg.
- Ispanaklı Yumurta, sourced from Turkey. The eggs are broken into wells pressed into the cooked-down spinach and left whole. Egg, vegetarian.
- İzmir Bombası, sourced from Turkey. The filling goes in frozen, which is the only way the outside bakes crisp while the centre stays liquid. Egg, vegetarian.
- İzmir Köfte, sourced from Turkey. Browned and then simmered in tomato, the only köfte here that goes into a sauce at all. Beef, Egg.
- Kadın Göbeği, sourced from Turkey. A dimple is pressed into each ball with a wet finger before frying, and it survives the oil. Egg, vegetarian.
- Kalburabastı, sourced from Turkey. The dough is pressed against a sieve to take the riddled pattern, then folded round the walnuts. Egg, vegetarian.
- Kandil Simidi, sourced from Turkey. A biscuit and not a bread despite the name — there is no yeast and it is meant to snap. Egg, vegetarian.
- Kemalpaşa Tatlısı, sourced from Turkey. The balls are fried and then simmered in the syrup itself, which is what makes them swell. Egg.
- Keşkül, sourced from Turkey. The almonds are ground and steeped in the milk, then strained out — so it tastes of almond without being gritty. Egg, vegetarian.
- Kol Böreği, sourced from Turkey. One long arm-shaped roll baked at a low temperature, so the inside sets before the outside colours. Egg.
- Köylü Pastası, sourced from Turkey. Four ingredients and no sugar in the dough — it is sweetened only by what goes on top. Egg, vegetarian.
- Kumpir, sourced from Turkey. The inside is mashed with butter and cheese inside its own skin, to a smooth paste, before anything else is added. Egg.
- Mantı, sourced from Turkey. The dumplings are tiny — forty or more to a plate — and the smallness is the whole achievement. Lamb, Egg.
- Menemen, sourced from Turkey. The eggs are stirred through the tomato and taken off while still visibly wet. Egg.
- Mücver, sourced from Turkey. The grated courgette is squeezed dry by hand, hard, and the water thrown away. Egg.
- Muğla Halkası, sourced from Turkey. The fat is olive oil rather than butter, and lemon juice is what brings the dough together. Egg, vegetarian.
- Nevzine Tatlısı, sourced from Turkey. The syrup is grape molasses rather than sugar, and a splash of vinegar sets the bicarbonate working. Egg, vegetarian.
- Piyaz, sourced from Turkey. The onion is salted and rinsed before it goes in, and the dressing is a tahini tarator rather than oil and lemon. Egg, vegetarian.
- 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.
- Sarburma, sourced from Turkey. A stack of separate thin sheets is rolled into a turban, so the layers stay countable instead of fusing. Lamb, 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.
- Şekerpare, sourced from Turkey. Each ball is pressed with the thumb and an almond set in the hollow, which is also what stops it doming. Egg, vegetarian.
- Şevketibostan Yemeği, sourced from Turkey. The peeled thistle stalks are held in lemon water or they blacken within minutes. Lamb, 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.
- Supangle, sourced from Turkey. A layer of plain cake goes in the bottom of each glass and the hot chocolate pudding is poured straight onto it. Egg, vegetarian.
- Şıllık, sourced from Turkey. Thin crepes rather than pastry, folded over ground walnuts and then soaked. Egg, vegetarian.
- Trileçe, sourced from Turkey. Three different milks soak one sponge, and a caramel is poured over the top to set as a lid. Egg, vegetarian.
- Tulumba, sourced from Turkey. The dough is piped straight into the oil and snipped to length with wet scissors. Egg, vegetarian.
- Yayla Çorbası, sourced from Turkey. Yoghurt is the whole soup rather than a swirl in it, so the tempering is the entire technique. Egg.
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