TG Gourmet

Kağıt Kebabı: Turkish Lamb Baked in Paper (Recipe)

A step-by-step kağıt kebabı recipe: cubed lamb shoulder marinated in tomato and pepper paste, packed with onion, tomato, green pepper and potato, sealed in parchment and baked until tender. Covers cuts, folding, oven timing, troubleshooting and what to serve alongside.

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Ispanak Kavurma: Turkish Sautéed Spinach with Eggs (Recipe)

A weeknight recipe for ıspanak kavurma, Turkish sautéed spinach with eggs cooked on top. Covers fresh versus frozen spinach, the onion and paste base, pul biber, the lid-on egg step, garlic yogurt, the rice variation, and fixes for watery or bitter spinach.

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Zerde: Turkey's Saffron Celebration Pudding (Recipe)

Zerde is Turkey's golden, dairy-free saffron rice pudding, served at weddings and celebrations since Ottoman times. Authentic step-by-step recipe, plus the history behind the color and where to buy every...

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İrmik Helvası: Toasted Semolina Halva (Recipe)

Step-by-step irmik helvası: coarse semolina and pine nuts toasted slowly in butter, finished with hot milk syrup using the classic Turkish 1-2-3-4 ratio. Includes troubleshooting, the mourning-and-celebration tradition behind the...

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Pişi: Turkish Fried Dough for Breakfast (Recipe)

A publish-ready recipe post for pişi (Turkish fried dough): what it is, how it differs from bazlama, a full yeast-dough recipe with rise and frying technique, serving ideas (cheese, jam,...

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Kuru Fasulye: Turkey's National Bean Stew (Recipe)

Kuru fasulye is the white bean stew many Turks would call the national dish. This lokanta-style recipe covers the overnight soak, the butter-and-pepper-paste base, meat/sucuk/vegan versions, and the classic fasulye-pilav-turşu...

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