Turkish food can be described as a combination of Balkan, Middle Eastern and Central Asian cuisines. It has also been influenced by western European foods. There are a lot of region-specific dishes found in the country.
For example, a lot of the cuisine in the north is based on anchovies and corn. In the southeast, you will find dough-based desserts and kabobs. Olive oil and olives are used in the west, where there are plenty of olive trees. Pasta is popular in the Central Anatolia area and Mediterranean cuisine heavily influences the Marmara, Aegean, and Mediterranean areas of Turkey.
Recipe for Lamb and Cabbage Stew
You can use beef in this recipe if you prefer. The combination of lamb, potatoes, and cabbage is very simple and the cinnamon, cayenne pepper and paprika add a delicious flavor.
Serving homemade yogurt sauce on the side is a great idea and you can make this sauce with just three ingredients. If you are looking for a warming, hearty stew, this one is highly recommended.
What you will need:
1 chopped cabbage
2 lbs lamb stew meat
2 lbs potatoes, in 1 inch slices
Ground cinnamon
Cayenne pepper
Paprika
Olive oil
Salt and black pepper
4 finely chopped cloves garlic
1 cup plain yogurt
How to make it:
Line the bottom of a slow cooker with the cleaned outer cabbage leaves, and then add the trimmed stew meat and some spices. Layer the potatoes on top followed by half the remaining cabbage. Repeat these layers, finishing with a layer of cabbage leaves.
Drizzle half a cup of water over the top and some olive oil. Cook for six to eight hours on low, or until the meat is tender. Combine the garlic, yogurt, and a third of a teaspoon of salt to make a yogurt sauce. Serve the stew hot with the yogurt sauce on the side.
Recipe for Turkish Pilaf
This simple dish can be prepared without a crockpot if you prefer. Just let the dish simmer for seventeen minutes and serve it. Using a slow cooker brings out the flavors though and improves the texture of this pilaf, so if you have one you can make this recipe in advance and let it slow cook to perfection.
What you will need:
16 oz can chopped tomatoes
2 beef bouillon cubes
1 minced clove garlic
1 teaspoon white sugar
2 cups uncooked instant rice
1 sliced onion
1/4 cup butter
1 bay leaf
1 teaspoon salt
1/4 teaspoon black pepper
1 cup boiling water
How to make it:
Brown the rice in the butter in a pan, then add the remaining ingredients. Bring the mixture to a boil and turn the heat down. Let it simmer for twelve minutes, then transfer everything to the slow cooker and cook on low for two or three hours, or until the rice is tender. Remove the bay leaf and serve.
