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Turkish vegetables recipes

22 Turkish vegetables recipes, each written for this site and each saying what its method turns on.

• Ayvalık Tostu, sourced from Turkey. Pressed flat in a hot press until the cheese leaks out and fries against the plates. Egg.
• Barbunya Pilaki, sourced from Turkey. It is cooled in its own liquid, which sets to a light jelly around the beans. vegan.
• Çiğ Köfte, sourced from Turkey. Nothing is cooked and nothing is heated — the bulgur is worked by hand for half an hour until it binds. vegan.
• Çılbır, sourced from Turkey. The eggs are poached and laid on yoghurt warmed to blood heat, with foaming pepper butter poured over. 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.
• Ezogelin Çorbası, sourced from Turkey. Three starches at once — red lentils, bulgur and rice — each breaking down to a different degree. vegetarian.
• Fava, sourced from Turkey. It sets firm in a tray and is cut into cubes, not served as a dip. vegan.
• Haydari, sourced from Turkey. Strained until it holds a ridge, and no cucumber goes in — which is what separates it from the thinner yoghurt dishes.
• İmam Bayıldı, sourced from Turkey. No meat at all, an extravagant amount of olive oil, and it is cooled completely before it is eaten. vegan.
• Ispanaklı Yumurta, sourced from Turkey. The eggs are broken into wells pressed into the cooked-down spinach and left whole. 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.
• 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.
• Kuymak, sourced from Turkey. The cheese is beaten into the hot cornmeal until the whole pan pulls in strings.
• Kısır, sourced from Turkey. The bulgur is soaked in tomato paste and hot water and never boiled, which is where the colour comes from. vegan.
• Menemen, sourced from Turkey. The eggs are stirred through the tomato and taken off while still visibly wet. Egg.
• Mercimek Köftesi, sourced from Turkey. The bulgur goes into the hot lentils off the heat and swells in the residual heat, never on the stove. vegan.
• Mücver, sourced from Turkey. The grated courgette is squeezed dry by hand, hard, and the water thrown away. Egg.
• 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.
• Şakşuka, sourced from Turkey. There are no eggs in it, and the vegetables are fried separately and only then put under sauce. vegetarian.
• Su Böreği, sourced from Turkey. The sheets are boiled in water before they are layered, which is what the name means and what gives the soft pasta-like body.
• Türlü, sourced from Turkey. Everything goes in raw and all at once, and nothing is browned first. vegan.
• 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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