Turkish + A crowd recipes (5)

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Cheese Borek

Recipe by: KarenC

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The usual filling is feta cheese; this version calls for Gouda and Emmenthal. If you have never worked with filo pastry before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labour-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.

Creamy Yoghurt Houmous

Recipe by: sal

Reviews(3)

This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.

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Ekmek Turkish Bread

Recipe by: Bonnie

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Ekmek is a light and slightly sour flatbread that tastes wonderful with cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on. If you've no pizza stone, baking trays will work also. The recipe seems complicated, but it's a lot easier than it appears.

Jessie's Turkish Delight

Recipe by: JessieD

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Make your own Turkish delight and pretend you're on a sunny Turkish holiday!

Lavash

Recipe by: SALLYCOOKS

Reviews(3)

Lavash is an unleavened flat bread popular in Armenia, Iran and Turkey. It is traditionally cooked in a tandoor, but you can use your oven! Great alternative to wraps and naan.