Turkish Spinach And Yoghurt

1 tbs olive oil
1 brown onion, halved, chopped
300g spinach
1 spoon ground cinnamon
1/2 spoon ground allspice
260g Turkish-style natural yoghurt
Salt & freshly ground pepper

Firstly heat the oil in a large frying pan over medium-low heat then add the onion and cook, stirring, for 8 minutes or until soft. Then add the spinach and cook, stirring, for 1 minute or until spinach wilts. Then add the cinnamon and allspice and cook, stirring, for 30 seconds or until fragrant. Remove from heat and set aside for 10 minutes to cool. Lastly combine the spinach mixture and yoghurt in a medium bowl. Bone apettide.

chickpea dip and yoghurt


400g canned chickpeas (rinsed and drained)
1/2 cup olive oil
1/3 cup Turkish yoghurt
1 1/2 tablespoons finely chopped coriander
cracked black pepper

Firstly place chickpeas in a food processor or blender with 1 tablespoon warm water and process until finely chopped. Secondly with the motor running, pour olive oil in a thin, steady stream and process until smooth. Thirddly remove chickpea mixture from the processor and fold through yoghurt, coriander, salt and cracked black pepper. Later mix until well combined.

Carrot Salad

very fresh summer salad recipe, low calori, high vitamine.
3 cups julienned carrots
1 (20 ounce) can pineapple tidbits, drained
1 cup miniature marshmallows
1/2 cup raisins
2/3 cup creamy salad dressing
2 teaspoons white sugar

How to make:
First: in a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery. Then whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.

Sahlep, Salep Sahlab recipes


1 teaspoon instant tea, sahlep powder
2 teaspoons sugar
1 pinch cinnamon
1 1/2 cups milk
1 pinch cinnamon, for dusting

1 Place all ingredients in a saucepan.
2 Boil, whisking continuously, for 2 – 3 minutes.
3 Pour into two cups.
4 dust with cinnamon.

Turkish Macaroni With Yoghurt

2 teaspoons salt
1 teaspoon crushed red pepper
4 glasses of water
1 bowl of yogurt
3 garlic cloves
500 g macaroni
100 g regular ground beef
1 tsp tomato paste
6 tsp vegetable oil

Firstly put four glasses of water and one teaspoon salt in a pot and boil. When it boils add macaroni. While it is cooking, roast beef by oil, blend continuously for making beef smooth. When the beef is cooked, add tomato paste, salt, crushed red pepper and cook together for five minutes, and take from the stove. Blend pounded garlic with yoghurt, take two tablespoons hot water from macaroni’s pot for warming the mixture. Don’t drain the cooked macaroni, it could be a little washy. Put the macaroni on plates. Put yoghurt on it, and later put prepared mixture of tomato paste and beef on yoghurt.

turkish recipes with pictures

There are very nice shots of turkish foods and turkish recipes. Please check above photos:

turkish recipes for kids

Very delicous and healty recipes for kids, real turkish recipes,

Toast bread
Cream cheese


Firstly, cut round slices of toast
then ride on the cream cheese. Then tomotoes in two pieces, divided by the wings to create a half-piece re-cut as in the picture. Put the tomatoes on the olive bread at the core of putting out his head to create the good luck beetle. then put small pieces of olive on wings again
Finally, decorate with parsley, serve. Bon appetit

Second recipe: milk and banana


2 cups milk
2 pieces banana
1 tablespoon sugar ( only organic sugar, no saccarose etc. even brown sugar can be better for yourr children healthy)
4 to 5 pieces of ice


put all the ingredients then mixed in mashed bananas. (with electric mixer is easier way) that all

Turkish Hummus Recipe

1 Water Glass Chickpea
1 / 2 Water Glass Sesame Oil
2 tablespoons olive oil
1 / 2 Piece Limon Juice
2 Tea Spoon Cumin
1 tea spoon Red Pepper Powder


A brackish water, soak the chickpeas overnight. The next day, strain the water, plenty of water and boil until soft. Peel and puree chill through the robot.
In a separate bowl, sesame oil, lemon juice, cumin, red pepper, olive oil and salt, mix well.

Mixture, chickpeas, add butter, mix well. At this stage, according to your own taste, add salt.

Red Lentil Soup Recipe


1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced
1 teaspoon paprika
1 teaspoon salt (to taste)

Firstly place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans.

Secondly place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika, then bing the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste.

later place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.

Rabbit Pancakes

This recipe is a good source of vitamin A, which keeps eyes and skin healthy.


1/2 cup all-purpose flour
1/2 cup old-fashioned oatmeal
3/4 cup buttermilk
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup grated carrot
1. Beat all ingredients in a medium-sized bowl with a hand beater until
2. Spray griddle with non-stick cooking spray. Heat griddle. (To see if
griddle is hot enough, sprinkle with a few drops of water. If bubbles
skitter around, heat is just right.
3. For each pancake, pour about 1/4 cup of batter onto the hot griddle.
4. Cook until pancakes are puffed and dry around edges. Turn and cook
other side until golden brown.
5. Serve with applesauce, fresh fruit or yogurt if desired. 5 servings


This recipe is a good source of vitamin A, which keeps eyes and skin healthy; vitamin C, which
keeps gums and blood vessels healthy; and iron, which carries oxygen in our blood.
1/3 cup rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
1 1/2 tablespoons toasted sesame oil
1 1/2 teaspoons hot chili oil
1 10-ounce bag salad greens or other lettuce
1 medium carrot, grated
1 bunch green onions, sliced diagonally
1/2 cup cilantro leaves, chopped
1 8-ounce can water chestnuts, drained and rinsed
1 11-ounce can mandarin oranges, drained
1 6-ounce package snow peas, sliced diagonally
2 cups cooked boneless chicken meat, shredded
1. Mix dressing ingredients in a small bowl.
2. Toss greens, carrot, onion, and cilantro with dressing.
3. Drain mandarin oranges and water chestnuts, and add to
4. Add snow peas and chicken; mix lightly.
5. Refrigerate leftovers within 2-3 hours.
• Sprinkle with chopped, dry roasted peanuts.
• Serve with whole grain bread for a complete meal.
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