Turkish on Kvalifood

Tarator (Turkish Walnut and Bread Sauce)

Thu, 17 Aug 2023 04:31:02 +0100

Tarator (Turkish Walnut and Bread Sauce) - kvalifood.com

A cold sauce of pounded walnuts, stale bread, garlic, lemon juice, and olive oil. The traditional dipping sauce for fried calamari and mussels in Turkey. The texture should have some walnut graininess – not completely smooth.

Makes ca. 350 ml (6 servings)

Ingredients

100 g walnuts, shelled
50 g stale white bread, crusts removed, torn into pieces
3 garlic cloves, roughly chopped
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
100-120 ml water
3/4 tsp salt
black pepper, freshly ground
Aleppo pepper (or paprika), for serving (optional)

3½ oz walnuts, shelled
2 oz stale white bread, crusts removed, torn into pieces
3 garlic cloves, roughly chopped
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
3½–4 fl oz water
3/4 tsp salt
black pepper, freshly ground
Aleppo pepper (or paprika), for serving (optional)

Directions

Tear the stale bread into small pieces and soak in the water for 5 minutes. Squeeze out most of the liquid, reserving the soaking water.

Domates Soslu (Turkish Tomato Sauce)

Fri, 29 Oct 2021 12:14:54 +0100

Domates Soslu (Turkish Tomato Sauce) - kvalifood.com

A quick, all-purpose Turkish tomato sauce. The kavurma technique – frying tomato paste in oil until it darkens and becomes fragrant – is the defining step. Dried mint is the characteristic herb. The sauce is intentionally thin and quick, not thick and long-reduced like Italian tomato sauce.

Makes ca. 350 ml (4 servings)

Ingredients

4 medium tomatoes, grated on a box grater (skins discarded)
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp tomato paste (salca)
1 tsp sugar
1 tbsp white wine vinegar (or lemon juice)
1/2 tsp pul biber (Aleppo-style red pepper flakes)
1/2 tsp dried mint
1/4 tsp black pepper
1/2 tsp salt, to taste

4 medium tomatoes, grated on a box grater (skins discarded)
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp tomato paste (salca)
1 tsp sugar
1 tbsp white wine vinegar (or lemon juice)
1/2 tsp pul biber (Aleppo-style red pepper flakes)
1/2 tsp dried mint
1/4 tsp black pepper
1/2 tsp salt, to taste

Directions

Heat olive oil in a wide pan over medium heat. Add diced onion and cook 3-4 minutes until softened.

Biber Salcasi (Turkish Red Pepper Paste)

Wed, 10 Mar 2021 12:29:59 +0100

Biber Salcasi (Turkish Red Pepper Paste) - kvalifood.com

A concentrated pepper paste from southern Turkey – sweet red peppers cooked down, pureed, and reduced into a thick, spreadable paste. A staple in Turkish kitchens, used as a base for stews, soups, and egg dishes. The traditional method involves sun-drying for days; this stovetop version is faster.

Makes ca. 300 g

Ingredients

1.5 kg red sweet peppers (kapia preferred, or red bell peppers), deseeded and cut into chunks
3 small fresh red chillies, deseeded and finely chopped (omit for sweet/tatli version)
250 ml hot water
1.5 tsp fine sea salt
1 tbsp olive oil, for jar topping

3¼ lb red sweet peppers (kapia preferred, or red bell peppers), deseeded and cut into chunks
3 small fresh red chillies, deseeded and finely chopped (omit for sweet/tatli version)
1 cup hot water
1.5 tsp fine sea salt
1 tbsp olive oil, for jar topping

Directions

Place pepper chunks and hot water in a large heavy-bottomed pan over medium heat. Cook for 25 minutes, stirring often and pressing the peppers down. They will soften and absorb most of the water.

Muhammara (Turkish Red Pepper and Walnut Dip)

Sun, 11 Aug 2019 22:58:51 +0100

Muhammara (Turkish Red Pepper and Walnut Dip) - kvalifood.com

A thick dip of roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, and Aleppo pepper. Common across southeastern Turkey and the Levant. The texture should be slightly coarse with visible walnut and pepper pieces – not a smooth puree.

Serve it with warm pita or flatbread as part of a mezze spread, alongside grilled meats, or as a dip with raw vegetables.

Iskender Sosu (Turkish Tomato-Butter Sauce)

Tue, 20 Mar 2018 01:20:47 +0100

Iskender Sosu (Turkish Tomato-Butter Sauce) - kvalifood.com

The sauce for iskender kebab, from Bursa in northwestern Turkey. A simple tomato sauce enriched with butter, then sizzling melted butter drizzled over the plated dish just before serving. The sauce should taste of tomato and butter, not spices.

Makes ca. 300 ml (4 servings)

Ingredients

Sauce

2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp tomato paste
240 g grated fresh tomato (about 2 medium tomatoes, grated, skins discarded)
1 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp sugar
120 ml hot water (if needed)

For serving

3-4 tbsp unsalted butter, melted until sizzling

Sauce

2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp tomato paste
8½ oz grated fresh tomato (about 2 medium tomatoes, grated, skins discarded)
1 tsp salt
1/2 tsp black pepper, freshly ground
1 tsp sugar
4 fl oz hot water (if needed)

For serving

3-4 tbsp unsalted butter, melted until sizzling

Directions

Melt butter with olive oil in a saucepan over medium-low heat. Add tomato paste and stir constantly for 1-2 minutes until it darkens slightly and smells fragrant.

Nar Eksili Sos (Turkish Pomegranate Molasses Dressing)

Fri, 21 Jul 2017 12:42:50 +0100

Nar Eksili Sos (Turkish Pomegranate Molasses Dressing) - kvalifood.com

A simple Turkish dressing of olive oil, pomegranate molasses, and lemon juice. Used on salads, grilled vegetables, halloumi, and bulgur dishes. At its simplest, it is just olive oil and pomegranate molasses whisked together.

Makes ca. 150 ml (2-3 servings)

Ingredients

60 ml extra virgin olive oil
3 tbsp pomegranate molasses (nar eksisi)
2 tbsp fresh lemon juice
1/4 tsp sumac
1/4 tsp salt
1 small garlic clove, finely minced (optional)
1 pinch dried mint (optional)

2 fl oz extra virgin olive oil
3 tbsp pomegranate molasses (nar eksisi)
2 tbsp fresh lemon juice
1/4 tsp sumac
1/4 tsp salt
1 small garlic clove, finely minced (optional)
1 pinch dried mint (optional)

Directions

Combine olive oil, pomegranate molasses, and lemon juice in a small jar or bowl. Add sumac and salt. If using garlic and dried mint, add them now.

Cacik (Turkish Yogurt-Cucumber Sauce)

Mon, 21 Mar 2016 06:44:15 +0100

Cacik (Turkish Yogurt-Cucumber Sauce) - kvalifood.com

Yogurt, cucumber, garlic, dried mint, and cold water – a cool, tangy sauce served alongside grilled meats in Turkey. The consistency ranges from a thick dip to a thin, drinkable soup depending on how much water you add. Both are traditional.

Makes 4 servings

Ingredients

400 g plain yogurt (strained or Greek-style preferred)
120-240 ml cold water
1 medium cucumber, peeled and grated
1 garlic clove, minced or crushed
1 tsp dried mint
1/2 tsp salt

Garnish

olive oil, a drizzle
dried mint, extra

14 oz plain yogurt (strained or Greek-style preferred)
4-8 fl oz cold water
1 medium cucumber, peeled and grated
1 garlic clove, minced or crushed
1 tsp dried mint
1/2 tsp salt

Garnish

olive oil, a drizzle
dried mint, extra

Directions

Whisk the yogurt in a large bowl until smooth. Add cold water gradually, whisking until you reach your desired consistency. Use about 120 ml for a thick dip or up to 240 ml for a thinner, soup-like version.

Yogurt Soslu (Turkish Garlic Yogurt Sauce)

Tue, 01 Nov 2011 16:37:21 +0100

Yogurt Soslu (Turkish Garlic Yogurt Sauce) - kvalifood.com

The simplest Turkish sauce – thick yogurt, garlic, and salt. The garlic is pounded to a paste with salt in a mortar, then stirred into yogurt. Served cold alongside grilled meats, kebabs, fried vegetables, and manti (Turkish dumplings).

Makes ca. 250 ml

Ingredients

250 g thick plain yogurt (Greek-style or strained)
2 garlic cloves, peeled
1/2 tsp salt
1 tbsp water (optional)
olive oil, for serving

9 oz thick plain yogurt (Greek-style or strained)
2 garlic cloves, peeled
1/2 tsp salt
1 tbsp water (optional)
olive oil, for serving

Directions

Place garlic cloves and salt in a mortar. Pound into a smooth paste. Alternatively, mince the garlic finely and mash with the flat side of a knife, working the salt in.