9 Turkish cuisine, must try

Lahmacun

Ingredients: For the dough:

• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• 1/2 cup warm water

For the topping:

• 1/2 lb ground beef
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon red pepper paste (optional)
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes (optional)
• 1 lemon, cut into wedges

Instructions:

1. In a large bowl, combine the flour, yeast, salt, and sugar. Add the olive oil and warm water, and mix until the dough comes together.
2. Knead the dough on a floured surface for 5-10 minutes, until it is smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour.
3. While the dough is rising, prepare the topping. In a large bowl, mix together the ground beef, chopped onion, chopped tomatoes, tomato paste, red pepper paste (if using), parsley, mint, salt, black pepper, paprika, cumin, and red pepper flakes (if using).
4. Preheat your oven to 450°F (230°C).
5. Divide the dough into 8 equal parts. Roll out each piece into a thin oval shape on a floured surface.
6. Spread a generous amount of the topping mixture over each oval-shaped dough, leaving a small border around the edges.
7. Place the Lahmacun on a baking sheet lined with parchment paper and bake for 10-12 minutes, until the dough is crispy and golden brown.
8. Serve the Lahmacun hot, with a squeeze of lemon juice on top.

Manti

Ingredients: For the dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• 1/2 cup warm water

For the filling:

• 1/2 lb ground beef
• 1 onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

For the yogurt sauce:

• 2 cups plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon salt

For the topping:

• 2 tablespoons butter
• 1 teaspoon paprika
• 1/2 teaspoon dried mint

Instructions:

1. In a large bowl, mix together the flour and salt. Add the egg and warm water, and knead the mixture until it forms a smooth dough.
2. Cover the dough with a damp towel and let it rest for 30 minutes.
3. While the dough is resting, prepare the filling. In a large bowl, mix together the ground beef, chopped onion, salt, black pepper, and paprika.
4. Roll out the dough on a floured surface until it is very thin. Cut the dough into small squares, about 1 inch in size.
5. Place a small amount of the filling in the center of each dough square. Fold the dough over the filling and pinch the edges together to seal.
6. Bring a large pot of salted water to a boil. Add the dumplings to the pot and cook for 10-15 minutes, until they float to the surface.
7. While the dumplings are cooking, prepare the yogurt sauce. In a small bowl, mix together the yogurt, minced garlic, and salt.
8. Melt the butter in a small saucepan over low heat. Add the paprika and dried mint, and stir to combine.
9. Serve the cooked Manti hot, topped with the yogurt sauce and butter mixture.

Dolma

Ingredients:

• 8-10 bell peppers
• 1 cup rice
• 1/2 lb ground beef
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 1 tablespoon tomato paste
• 1 tablespoon red pepper paste (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups hot water
• 2 tablespoons olive oil

Instructions:

1. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set them aside.
2. In a large bowl, mix together the rice, ground beef, chopped onion, chopped tomato, chopped parsley, chopped dill, tomato paste, red pepper paste (if using), salt, black pepper, paprika, cumin, and red pepper flakes (if using).
3. Stuff the bell peppers with the rice and beef mixture, filling them about 3/4 of the way full.
4. Place the stuffed bell peppers in a large pot or Dutch oven. Pour 2 cups of hot water over the peppers and drizzle with olive oil.
5. Cover the pot and cook the Dolma over low heat for 45-50 minutes, until the peppers are tender and the filling is fully cooked.
6. Once cooked, remove the Dolma from the pot and place them on a serving dish. Serve hot, garnished with additional parsley and dill if desired.