Traditional recipes

Eggplant salad with Turkish influences

Eggplant salad with Turkish influences

If you want to change the classic eggplant salad that everyone makes then I recommend you try this one too. It deserves a chance, I ate it in Turkey and Bulgaria, I saw the recipe on TV and I tried it ....

  • 1 kg of ripe eggplant
  • a small red onion
  • 3 cloves of garlic
  • juice from half a lemon
  • salt
  • 2 tablespoons tahini
  • a teaspoon of cumin
  • half a teaspoon of sumac
  • mayonnaise (optional)
  • 2-3 tablespoons of sesame oil if you do not put mayonnaise

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggplant salad with Turkish influences:

Baked and cleaned eggplants (I took them out of the freezer) cut them with the eggplant chopper and put them in the bowl. Over them put lemon juice (blanch), finely chopped onion, crushed garlic in a mortar, salt. Chew well, add the ground cumin seeds in the mortar, sumac and the 2 tablespoons of tahini, chew and leave in the fridge for 30 minutes to combine all the ingredients. The salad can be left as it is and then add a little sesame oil, or make mayonnaise and add over the eggplant salad. Here I added mayonnaise. Serve with bread or glue.


Baba ganoush & # 8211 oriental eggplant salad

Baba ganoush / ghanouj / mutabbal or, in short, oriental / Arabic eggplant salad. A delicious and easy to make appetizer, with a slightly smoky and fragrant scent. Here's how to get the creamy consistency of baba ganoush & # 8211 oriental eggplant salad!

Oriental eggplant salad, also called baba ganoush, is very often eaten in restaurants. It is a light dish, but full and extremely tasty. The surprise is that it can be prepared very easily at home, from just a few main ingredients. Below we tell you step by step how to make baba ganoush & # 8211 oriental eggplant salad.

1. Line the large stove tray with aluminum foil. Wash the eggplants and cut them in half. Place the eggplant halves, greased with oil on the inside. Bake for 40 minutes and then cool for another 15 minutes.

2. Using a teaspoon, remove the baked core of each eggplant half. Crush with a fork or special chopper / blender.

3. Add the rest of the ingredients: sesame paste, lemon juice, crushed garlic, salt and pepper and 2 tablespoons of oil. Mix well until you get a homogeneous paste.

4. Allow to cool naturally to room temperature.

Baba ganoush is the recipe that can be served with fresh and hot sticks, especially on fasting days.

Baba ganoush & # 8211 oriental eggplant salad

Oriental eggplant salad can be eaten plain as such, or decorated with fresh parsley and pomegranate seeds. Sprinkle a little olive oil or sesame oil on top and a little paprika or smoked pepper.


Turceşti, Turkey - 36 recipes

Turkish recipes - Turkish cuisine: baclava, kebab, kofta, musaca and many other traditional Turkish dishes.

Turkish cuisine it is largely the legacy of the Ottoman one, which can be described as a mixture of cuisine from central and eastern Asia, the Caucasus and the Balkans. Turkish cuisine in turn has influenced the cooking of the population of neighboring countries, including those in Western Europe. The Ottomans combined various culinary traditions from their territory with influences from Central and Central Asian cuisine, creating a wide range of specialties - many of which were prepared only in certain regions.


Turkish influences in international cuisine

Inherited from the Ottomans, Turkish cuisine is a wonderful combination of simple nomadic foods, natural flavors, ancient traditions and Byzantine luxury. Due to the geographical location of Turkey, over time traditional Turkish dishes have been improved based on Asian and European recipes. At the sultan's palace came food, spices or ingredients from the cuisines of Persia, the Arab world, Western Europe, the Eurasian steppes and even the Caucasus mountains and Russian forests. Everything has been incorporated into Turkish gastronomy in more simplified versions, so that an authentic and elegant cuisine was born, nothing inferior to the greatest culinary arts of the world. Moreover, the influences of Turkish dishes have spread to many countries, because almost all states under Ottoman occupation at one time have taken over elements of this culture.

Inspiration for Lebanese gastronomy

After four centuries of Ottoman rule, Lebanese cuisine stands out with a lot of Turkish-influenced dishes. Although it has spread and settled permanently on the eastern coast of the Mediterranean, Lebanon still uses ingredients, ways of preparation, customs and names similar to the Turkish ones for its culinary preparations. In fact, there are similarities between Turkey, Syria, Jordan, Iraq or Lebanon. For example, the Levantine cuisine does not lack sumac, a basic spice for Turks. Baklawa dessert is spelled and pronounced differently in Lebanon, but it tastes the same as Turkish and is made in the same way. Bulgur, a staple food in Turkish cuisine, is a place of honor in Lebanese cuisine, one of the most famous dishes that contain bulgur being Tabouleh salad. Other elements inherited from the Turks are honey desserts, the use of lamb, eggplant dishes and stuffed vine leaves in various forms.

Turkish dishes adopted in Romanian cuisine

Considered a symbol of our culture, Romanian cuisine has also been influenced over time by Turkish traditions. Even if we do not give importance to the origins of certain foods, it is good to know that sarmales have their origin in Turkish cuisine. Moreover, their name comes from the Turkish language, from the word sarmak which means "to wrap". The rice pilaf that the Romanians prepare is a variation of the Turkish pilav, and the list of culinary dishes of Turkish origin continues with ciulama, musaca, cataif, belly or meatball soup, iahnie, telemea or pastrama.
Eggplant-based dishes are also inherited from the Ottomans, who put these vegetables in their place of honor in their kitchen. Rice pudding, which you can also find in the Divan menu under the name Sutlac, is very common to Turks, as well as pistachios, yogurt or honey cakes. Even the famous Romanian mythology, so appreciated in any area of ​​the country, were adopted and adapted from Turkish cuisine.

Common dishes with Greece

Turkish cuisine has also made a strong impression on Greek food. Many of the Greek dishes have Ottoman origins, the most famous being moussaka, a dish prepared with layers of minced lamb, tomatoes and eggplant, or tzatziki, a yogurt sauce with garlic, cucumber and mint. Greek meatballs with sauce, yuvarlakia, and simple meatballs, keftedes, are also Turkish-inspired.
The Greeks also have common dishes with the Turks, and here we can mention the famous mezze appetizers, rice pilafs, salads with yogurt, fish in olive oil, baclava, stuffed vegetables, stuffed beef leaves (dolma) or sis si doner kebab. All these Turkish influences improve the Mediterranean diet, considered the healthiest and most widespread in the world.

The Turkish culinary style has left its mark on many culinary arts in international cuisine. Although historically the Ottoman Empire does not have even the best reputation, when it comes to food most of the peoples who were under its domination have kept to this day the Turkish influences in their traditional dishes.


25 Tasty Recipes From Turkey

TABLE OF CONTENTSTurkish cuisine. 2Coffee on the sand. 4Ayran. 5Suberec. 6Breklik with cheese. 7Cheese meatballs on the tray - Kasarli Kofte. 8 Eggplant packages. 9 Karniyarik. 10 Turkish potatoes. 11Mercimek (red lentil soup). 12Turkish muffin - pumpkin meatballs. 13Menemen. 14Alinazik. 15Kebab. 16Shaorma. 17Turkish chicken with rosemary potato garnish. 18Pilaf with spicy burg Sebzeli Bulgurcu beef slices. 19Musaca. 20Aries with spicy yogurt sauce. 21Turkish salad of tomatoes and bell peppers. 22Baclava. 23Kataif. 24Lokma. 25Turkish yogurt cakes. 26Turkish roll. 27Turkey cake with walnuts. 28

Turkish cuisine The foundations of Turkish cuisine have been laid since the nomadic period. Wheat has been cultivated since this period and since then the practice of cooking meat on skewers (kebabs) and the intensive use of dairy products dates back. Due to the access to the sea and the different climate on the surface of the country, Turkey has always had an abundance of fresh products, fish and seafood, which has led to a very varied diet. The staple foods are rice and wheat, and the staple meats are lamb and chicken, pork being very little consumed. Turkey has temperate and extreme areas of heat and cold which facilitates the cultivation of a wide range of foods, from tea to cold north to chili peppers in the south. These climatic differences also influence regional cuisines. In the southeast, where there is a desert climate, the food tends to be more spicy and rich in meat such as kebab. In temperate fertile areas, in the west, olive oil and fish are mainly consumed. In the east, where there are long and cold winters, dairy products, honey, cereals and meat are popular. Due to the geographical location of Turkey, the territory was crossed by trade and migrants who influenced the cuisine. For example, the Turkish custom of using sweet spices, fruits and nuts in meat dishes is similar to North African cuisine. History of Turkish cuisineTurkish cuisine developed a lot during the Ottoman period. In the 17th century, the sultan's palace had a kitchen with about 1300 servants and hundreds of chefs. These chefs were the ones

who refined and perfected Turkish cuisine to meet the demands of the royal palace. Literally hundreds of dishes were created during this period. Turkish cuisine was strongly influenced by the Ottoman period, when local traditions were combined with influences from Greece and the Middle East, as well as Central Asia. Turkish cuisine and the eating habits of the Turkish people underwent dramatic changes in the 20th century, due to Western influence. The basics of Turkish cuisine (appetizers) and baklava, pilafuri, sis and doner kebab, salads with yogurt, fish in olive oil, stuffed vegetables and stuffed beef (dolma). The most flavorful white cheeses and yogurt are made from sheep's milk. Although rice, called pilav (pilaf) is a pillar of Turkish cuisine, bulgur (burgh) prepared from wheat can be used for the same purpose. The bread is made from wheat, barley and corn. Some types of Turkish bread are pide, a hard flat bread, round and wide, tandir ekmedi (bread baked on the inner walls of a round clay oven called tandir), simit or gevrek, a ring-shaped bread covered with seeds of sesame, eaten either plain or with cheese or jam. An important feature of Turkish meals is that the food is served in small quantities and eats a lot of bread. Even other basic dishes such as rice and bulgur are eaten with bread. Breakfast is eaten with cheese, olives, bread, eggs and jam, and in some regions sausages, tomatoes and cucumbers are added. Lunch is not usually the main meal of the day, and that is why Turks usually eat soups or salads with dessert, and meat dishes, which take a long time to prepare, are left for dinner. Dinner usually consists of soup, main course, salad and dessert. The most used ingredients are eggplant, green pepper, onion, lentil, bean, tomatoes, garlic and cucumber. Fruits and nuts: grapes, apricots, cherries, melons and figs, lemons, pistachios, walnuts, almonds and hazelnuts. Favorite spices and greens are parsley, cumin, pepper, paprika, mint and thyme.

Preparation time: 15 minutes (medium complexity)

Preparation: In a flingean (copper bowl the size of a basin) heat well approx. 2-3 kg of sand. In it is placed the copper kettle which is sized for a maximum of 2 coffees. When the water gets close to boiling, add a drop of sugar (ad libitum) and plenty of coffee (until the teaspoon is straight). At the first signs of boiling, the kettle moves constantly through the sand. The sense decides when the coffee is ready.

Ayran Preparation time: 30 minutes (low complexity)

Ingredients: yogurt-750gr milk-500gr cold water-750gr salt-1 1/2 teaspoons

Preparation: Mix the yogurt well with a mixer and in the meantime gradually add the milk, then at the end add salt and cold water and mix well. You can also put ice. It is served cold, it is a Turkish drink and it is drunk in any season, but it is indicated in summer.

Suberec Preparation time: 1 hour (low complexity) Ingredients: For the dough: approx. 300-400 ml hot water flour as it contains to make a good dough to spread (around 700-800 g flour) 1-2 teaspoons of sugar filling: 500 g minced beef 3 onions, 1 egg salt, pepper, mint

Preparation: Knead a dough from hot water, salt, sugar, gradually adding flour. In the end, the dough should be suitable, neither hard nor too soft. Immediately after kneading, the dough is

cut into smaller pieces from which balls are made. They are spread in round and thin sheets of 3-4 mm. Finely chop the onion and mix with the minced meat, pepper, thyme, mint, salt to taste, and at the end add an egg to bind the composition well. On each spread sheet put a tablespoon of meat and spread on half of the sheet and the second half is bent over the first, press the dough with your fingers and cut nicely, possibly with a rosette the excess dough. The sub-roasts are fried in hot oil, and after frying they are removed on absorbent paper to eliminate the excess fat and they are kept covered with a clean towel to become softer and fluffier. Author: valentina ionita

Breklik with cheese Preparation time: 20 minutes (low complexity)

Ingredients: 1 pack of special sheets for Breklik. 500 g of sheep or goat telemea. 1 egg, 100ml flax or poppy seed oils.

Preparation: You can find the sheets for Breklik in Turkish shops. Crush the cheese so that the larger pieces remain. Unfold the sheets, cut larger triangles, grease with oil and put the cheese only on the edge of the


1 kg eggplant,
10 peppers,
5 tomatoes,
2 cloves garlic,
2 tablespoons tomato paste,
150 g yogurt,
1 tablespoon vinegar,
salt, pepper, olive oil,

Eggplants are cut lengthwise, about 1 cm thick, then kept for 2 hours in salted water (1-2 tablespoons of salt), at room temperature.

During this time, the peppers are cut in half, cleaned of seeds.

Tomatoes are kept for 30 seconds in boiling water, to easily remove the skin, cut into small pieces.

Remove the eggplant slices from the water, dry them with a napkin and fry them well on both sides, in olive oil, add oil from time to time, because the eggplant absorbs the oil very quickly.

Place the fried eggplant slices on paper towels before placing them in the serving dish.

In the bowl in which I fried the eggplant, fry the pepper, place it over the eggplant, but after I put it on absorbent paper.

In the same bowl, with a little oil, add the tomatoes, garlic, tomato paste and a tablespoon of vinegar, leave until a sauce is formed. Add salt and pepper and then add over eggplant and peppers.

It is then refrigerated before being served. At the time of serving, pour over the yogurt, without stirring.


Searched words "eggplant"

Cut the eggplant into rounds and fry, then cut the other vegetables into rounds, and add over the eggplant. Do not mix.

Cut the eggplant in half, lengthwise, lightly cut with a knife and season with salt and pepper. Bake in a hot oven, approx.

Bake the eggplants and drain them and then chop them until they become puree. Put half of the oil in a pan and then add

Chop the onion, carrot, and bell pepper then sauté in a little oil. Add the minced meat with a little water, when the meat has hardened add it

Eggplants are washed and peeled, then cut into cubes, sprinkled with salt and drained in a strainer. In a pan

After cutting the slices and potatoes and eggplant, fry them one by one in hot palm oil. Remove on absorbent paper towels

Bake the eggplants on a hot plate, turning them on all sides for even baking. Remove from the heat, allow to cool

Chop the eggplant, add a little salt, gradually mix with the oil and finally with the lemon juice to taste. Boil the eggs to come out


Patlicanli kebap - Turkish skewers with minced meat and eggplant

Turkish cuisine is extremely tender when it comes to minced meat dishes. Generically called kebap, kafta or kofte, there are dozens, maybe even hundreds, of recipes in international cuisine, especially in oriental ones.

We also offer you such a kebap recipe today. It is a dish with minced meat and eggplant, traditional Turkish, very easy to make and delicious.

  • 3-4 eggplants
  • 800 g minced beef
  • 2 onions
  • 3 cloves of garlic
  • salt
  • pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon sumac
  • 500 ml of tomato juice
  • 2-3 hot peppers
  • To be served:
  • yogurt
  • fresh parsley

Put the minced meat, onion and garlic on the grater and spices in a bowl. Mix everything well and let the composition cool for half an hour. This will be the composition for the meatballs that we will insert between the eggplant slices.

Meanwhile, wash the eggplant and cut into 2-3 cm thick slices. Leave the eggplant with the peel, because they will be tastier.

To assemble the dish, form meatballs the diameter of eggplant slices, but thinner than these. Alternately place a slice of eggplant, a meatball and so on and secure everything with skewer sticks.

Put the eggplant and meat skewers in the pan and sprinkle with a little olive oil. Pour the tomato sauce, a little salt and pepper and add the whole hot peppers over. Put everything in the oven at 190 degrees for about an hour.

When the kebap is ready, serve with fatty yogurt and freshly chopped parsley.

You have to see it too.


Eggplant salad simple fasting recipe without mayonnaise

Eggplant salad simple fasting recipe without mayonnaise. How to bake eggplant? How to clean (peel) eggplant? Eggplant salad with mayonnaise or plain? With vinegar or lemon juice? How much oil is added to an eggplant salad? How do we preserve eggplant for the winter?


Eggplant salad

The eggplant is baked and peeled, drained of the juice that leaves it and then chopped. Add the tahini and crushed garlic (it should be rubbed with a pinch of salt), mix, add the rest of the ingredients, mix again, and you're done.

. on the bread of Julia 13
Very good salad & # 33

# 2 Guguluff

# 3 Mudjahista

# 4 Guguluff

Mudja, I did it Mai, it's good, you were right, this time too. I have a little more for myself but I didn't pose for her as she is ruffled, when I take her a hairstyle picture.
And the tahini and fasting cream I served at a party and it was appreciated. Thanks again and again

What are your plans for tomorrow?

# 5 Crs_tina

# 6 Crs_tina

# 7 elena_antony

This salad is very good, the Lebanese call it Baba Ghanouj (translated: spoiled father), or Mtabal. The difference is that they do not put parsley in the composition, possibly sprinkle a little chopped parsley as a decoration.

Only _criss I think you can find sesame paste at Arab or Turkish stores.

# 8 Guguluff

# 9 Crs_tina

guguluff. To be honest, I only put garlic in the eggplant twice, but a little, and possibly a drop of vinegar, it doesn't taste bitter ... it's good, it's different. I tried this after eating eggplant from Carrefour once.

Anyway, I usually make them only with onions (a lot) and mayonnaise. what to do we are more traditional.
PS we don't have a mega image. will I possibly look in the chorus?

# 10 anaelena

# 11 Mudjahista

Mudja, I did it Mai, it's good, you were right, this time too. I have a little more for myself but I didn't pose for her as she is ruffled, when I take her a hairstyle picture.
And the tahini and fasting cream I served at a party and it was appreciated. Thanks again and again

What are your plans for tomorrow?

I'm happy that you liked it . I really like eggplant salad with mayonnaise and salted onions in oil. sometimes I do it with garlic, it depends.
Yes, this recipe is only good if you are fasting.

With pleasure Gugu and may you be well.

# 12 Crs_tina

# 13 Mudjahista

# 14 Guguluff

# 15 monu

# 16 Mudjahista

Good luck Gugu & # 33
And I say I'm kind of like mayonnaise.

Aaa, so you put mayonnaise and tahini? I don't know, I only tried one or the other.

. would you try to put garlic? Well, didn't you say you do it with garlic?

# 17 monu

it was the mistake of writing with garlic. I meant to put onions. ) I put the grated onion.

# 18 Mudjahista

it was the mistake of writing with garlic. I meant to put onions. ) I put the grated onion.

Edited by Mudjahista, 02 January 2009 - 06:28 PM.

# 19 fel70



& # 39Some people were made by God, others are drawn from monkeys. It depends on them, they decide what they are in life. & # 39
- Professor, EVZ.

# 20 claudia-andi

I'm trying to answer this question & # 33 Tahina can be found in Carrefour, or Arab shops.
It can also be made at home: sesame seeds (from plafar, or markets) slightly baked in the oven (not to be too bad, just a little more golden) ground with a blender or pepper grinder, coffee, rubbed with olive oil and a little lemon juice. To be more liquid (if desired) you can add a little cold water & # 33
I always make tahini at home

I hope Mudjahista doesn't get upset because I answered in her place & # 33 Sorry & # 33


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