In this section you will find my versionrecipes of the food that was offered or explained during the Kadıköy Market walk. In order to replicate the food that you have tasted, you may need to purchase some special ingredients before leaving Turkey. At the bottom of the recipes you may find information as to where to get the unique Turkish ingredients.
Make sure to read the entire recipe before starting cooking. As a suggestion; gather the ingredients first, make the necessary preparations (this is called mise-en-place in the professional world), and then start cooking. This will cut your cooking time by half.
Under the recipe titles the abbreviations used represent whether the recipe is vegetarian (V) or gluten free (GF).
→ Mantı (Mince meat filled dumpling)
→ Lahmacun (Baked flat bread with mince meat topping)
→ Perde pilavı (Baked rice pilaf with almonds and chicken with a dough crust)
→ Kuzu Yahni (Lamb stew)
→ Kadınbudu Köfte (Egg-laced fried mince meat patties)
→ Mücver (Zucchini fritters)
→ İrmik Helvası (Semolina Helva)
→ Poğaça (Stuffed savoury breads)
→ Börek (Stuffed savoury phylo pastries)
→ Lokma (Fried dough balls soaked in syrup)
→ Türk Kahvesi (Turkish coffee)