Cornucopia’s Seasonal Turkish Menus

Prepared for cornucopia.net by Berrin Torolsan

For the complete recipes click on menu

 

Berrin Torolsan copyright
All rights reserved, 2002

Summer Menu No 1

Cizbiz Köfte
Sizzling köfte

Plain White Pilav

Salad
Preferably purslane

Visne Kompostosu
Cherry compote

Summer Menu No 2

Kabak Kalyesi
Courgette Stew with fresh dill and mint

Domates Yemegi
Tomatoes cooked in olive oil with sweet basil

Su Muhallebisi
Muhallebi sprinkled with rose water and icing sugar

 

Summer Menu No 3

Karniyarik
Split aubergines

Bulgur Pilav

Cacik
Yoghurt and cucumbers

Peaches

Autumn Menu No 1

Rulo Köfte
Meatloaf with eggs

Pancar Tursusu
Beetroot pickle

Yalanci Dolmasi
Stuffed aubergine with rice

Apples and pears

Cizbiz Köfte (sizzling köfte) served with Plain White Pilav and Salad (preferably purslane), followed by Visne Kompostosu
(cherry compote), which can either be served with the rice or afterwards as dessert.

Kabak Kalyesi, courgette stew with fresh dill and mint, followed by Domates Yemegi (Tomatoes with sweet basil, and a dessert of Su Muhallebisi (Water Muhallebi sprinkled with rose water and icing sugar)

Karniyarik (Split aubergines), accompanied by Bulgur Pilav and Cacik (a Yoghurt and Cucumber salad), washed down with the sweetest watermelon

A delicious meatloaf, served with ruby-coloured beetroot pickled, followed by stuffed aubergines cooked in olive oil, and fruit of the season

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