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| Main ingredients | Flour, eggs, sugar, spinach and baking powder |
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Spinach cake is cake that contains spinach mixed into the batter. [1] [2] [3]
| |
| Main ingredients | Flour, eggs, sugar, spinach and baking powder |
|---|
Spinach cake is cake that contains spinach mixed into the batter. [1] [2] [3]
| Type | cake |
|---|---|
| Place of origin | Turkey |
| Main ingredients | egg, granulated sugar, milk, vegetable oil, spinach puree, baking powder, vanilla extract, flour, heavy cream, powdered sugar |
In Turkish cuisine, ispanaklı kek (spinach cake) is a cake prepared with spinach as a primary ingredient. [4] [5] [6] [7]
Tzatziki, also known as tarator or cacık, is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetizer (mezze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.
Nokul or lokum is a type of puff pastry. Nokul is a type of pastry eaten in Turkey and Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked.
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with Anatolia, the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.
Tsoureki also known as Šurēk, choreg or "chorek", çörək (Azerbaijani), çyrek (Albanian), kozunak, cozonac (Romanian) or paskalya çöreği (Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. Lampropsomo, a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread.
Teleme or teleme peyniri is a white semi-soft cheese made from goat's or sheep's milk and originating in ancient times in the Middle East and Mediterranean.
Menemen is a popular traditional Turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil.
Ekmek kadayıfı is a bread pudding that was historically part of Ottoman cuisine and in modern times remains part of the cuisines of the former Ottoman Empire. It is usually served with kaymak, a kind of clotted cream. In Turkey it is considered a regional specialty of Afyonkarahisar.
Cezerye is a semi-gelatinous traditional Turkish dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios. Cut into matchbox-sized rectangular chips it is served on special occasions. It originated from the Eastern Mediterranean Turkish province of Mersin. Grated carrots are boiled first and then roasted with sugar, coconut powder is spread on it, and pistachios, hazelnuts, peanuts or walnuts are put in it.
Kesme or erişte is a type of egg noodle found in various Central Asian countries. It is also found in Turkish cuisine and is called erişte and “kesme” in modern standard Turkish. The word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. It is made from flour, egg, water, salt and milk. These ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.
Pepeçura is a sort of pudding in the Turkish cuisine, especially of the eastern Black Sea Region, made of grape must mixed with flour and boiled until thick. It may also include almonds, walnuts, and other nuts.
Glasswort salad or samphire salad is a salad in Turkish cuisine. Glasswort salad is made with glasswort, lemon juice, olive oil and garlic. It is commonly served as a meze.
Soğan kebabı is a Turkish kebab dish made with ground lamb kofte baked inside sliced onions, peppers and pomegranate sauce.
Kuzu şiş is a Turkish lamb kebab made with the thigh of the lamb, and served with onion and tomato garnishes.
Bursa cantik pide is a traditional Turkish recipe for a dish of pizza dough filled cheese, ground meat, or other fresh or cured meats, and/or vegetables.
Şevketibostan yemeği is a dish cokked and consumed in Aegean region of Turkiye. Ingredients include Şevketibostan, lamb chunks, onion, juice of half a lemon, flour, butter, and salt.
Ispanaklı Selanik Böreği is a Turkish and Bosnian savory spinach pie. The börek gets its name from Selanik. The name means Bosnian spinach börek because börek is extremely common in Bosnia and Herzegovina.
Künefe peyniri a Turkish cheese made of cow milk, goat milk, or a combination, and used to prepare künefe.
The peinirli is an elongated, open pie made in a boat shape. They contain a substantial amount of yellow cheese and, optionally, meats or vegetables. Peinirli originated in Turkey, where it is known as peynirli. There are two types of pide: peynirli pide, in which cheese entirely covers the surface of the filling, and karışık pide, which has cheese only as part of the filling.
Pideli köfte is one of the best-known dishes of Turkey.
Turkish cold bulgur soup, Bat or Bad is a national meal of Tokat,Sivas,Amasya Turkish cuisine. Original name of this recipe is bat. This recipe is similar to mercimek köftesi by means of preparation.
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