This delicious and easy börek recipe is one of my family’s all-time favorites. In Turkey, this cheese-filled phyllo pastry is made in home kitchens and offered in börekci shops all year around. 

Börek, also spelled “borek,” is the general word for the typically savory pastries with fillings. There are various types of börek in Turkish cuisine. In muska böreği, the filling is wrapped to make a triangle. In kol böreği , the filling is rolled into phyllo sheets and then coiled into a round. There is also sigara böreği, herby cheese phyllo rolled into individual tight cigar shapes, another childhood favorite of mine.

This borek recipe is easy even with its impressive layers of crispy, flaky phyllo dough, golden sesame topping, and creamy cheese filling. You don’t need to roll them individually, and there’s no specialty equipment required.

It was often on our tables when I was a child. The mesmerizing smells of it would greet me as I returned from school, and I couldn’t wait to take a bite as my after-school snack. It’s delicious warmed up or at room temperature, making it a great on-the-go snack or party appetizer. Plus, it’s easy to prepare ahead and even freezes well. 

Where is Borek From?

There are several theories as to the origin of börek. Nomadic Turks that lived in Central Asia before the 7th century made yufka, a thin, unleavened flatbread or dough commonly used in Turkish cuisine to make both Borek and Baklava. This turned into various forms of stuffed borek pastries with fillings. Some sources suggest the name may have been derived from the Persian burak. Another theory suggests it is a descendant of the Byzantine (Eastern Roman) placenta, a baked layered dough with cheese. 

Börek was an important category of food during the Ottoman Empire. In fact, there was dedicated kitchen staff at the Topkapı Palace whose sole job was to make börek for the Sultan and the palace. Börekci shops have dotted around Istanbul ever since.

The Ottoman Empire covered a huge geography from the Balkans to the Eastern Mediterranean, Caucasus, Northern Africa, and beyond. There were many culinary influences with the interactions of ethnic communities within the empire.

You can see variations of börek throughout this geography. For instance, it is referred as burek in former Yugoslavia, byrek in Albania and Kosova, and boureki in Greece. One can say that it is a shared culinary heritage with variations throughout this geography.

What is in Turkish Borek? 

Traditionally, the fresh yufka sheets are used at home, though store-bought phyllo sheets work well too. Fresh, earthy spinach is lovely combined with the cheese in the filling, and I encourage you to use up the cheese you have on hand.

• Phyllo sheets: Although traditionally thin, fresh yufka sheets are used to make börek, phyllo sheets work great too. Make sure to thaw phyllo sheets as per package instructions, and once opened, keep the sheets under a slightly damp towel so they don’t dry out.
• Olive oil: My choice of fat to flavor, reflecting the healthy Mediterranean diet that the Turkish cuisine follows. You can find high-quality extra virgin olive oils at our shop. 
• Egg: Eggs add a lovely golden glaze on top of the börek and flavor the brushing mixture beautifully.
• Sesame seeds: White and black sesame seeds add a lovely crunch and flavor to the topping.
• Spinach leaves: Wholesome spinach adds freshness, color, and flavor. 
• Turkish taze kaşar or grated medium white cheddar: Cheddar adds a lovely, melting creamy flavor. Feel free to use other cheese you have on hand.
• Turkish beyaz peynir or feta: Crumbly, salty and tangy feta (or beyaz peynir) is delicious in börek and a traditional choice. Make sure to drain its excess liquid.
• Sea salt and freshly ground black pepper: Salt is the extractor of flavor. Black pepper adds earthiness, piney notes, and mild heat.
• Whole milk: Whole milk adds a lovely flavor, and creaminess, and keeps phyllo sheets moist.
• Sparkling water: Sparkling water adds a delicious crispiness and helps puff the pastry slightly.

How to Make Borek 

To make borek, layered phyllo sheets are brushed with the olive oil and milk mixture, then the filling is added, followed by more layering. Finally, it is baked. It is so easy to make this tray version of börek, and it always brings smiles! 

Make the Filling and Base

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach. To a large bowl, add 8 ounces of chopped spinach and 2 tablespoons olive oil. Season with salt and pepper to taste. Use your hands to combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it, and infuses the flavors. Mix in 1 beaten egg and 7 ounces of crumbled feta and grated cheddar.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine 1 beaten egg, 1/2 cup milk, 1 tablespoon olive oil, and 1/3 cup plain sparkling water. Season with salt and pepper to taste. 
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Cover with a damp dish towel to prevent drying. Cut the sheets to fit into your baking dish. Save the smaller-size scraps as you go. 
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re halfway through. Place two big sheets in the greased dish and brush with a thin layer of the Egg and Milk Mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the Egg and Milk Mixture every two layers until you have used half of the sheets. 

Fill, Layer, and Bake

• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in. 
• Soak the Börek. Slice the börek into 12 rectangles and let the egg and milk mixture penetrate all through the slices for a minute or so. Brush the top with one beaten egg and sprinkle with 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Ways to Mix it Up

Any vegetables, cheese, and olives can be börek filling. It is a great way to use up ingredients you have on hand. Ground meat sautéed with onions can make a lovely filling too. Here are some ideas to make this borek recipe your own:

• Mashed potato and caramelized onion filling: This is a great way to finish up leftover mashed potatoes. Sauté 2 finely chopped large onions until start to caramelize, then combine with mashed potatoes, chopped parsley, seasoning, some warming cumin, and perhaps Aleppo pepper.
• Herb and cheese or olive filling: Use up any fresh herbs you have on hand. For instance, chopped parsley, and fresh mint, perhaps combined with other greens and spring onions. Also add cheese like grated mozzarella, crumbled feta, or cheddar. Avoid soft cheeses or cream cheese, which would melt and make the phyllo dough soggy. Alternatively, chop a handful of pitted olives here for a fragrant, herby filling.
• Ground meat and onion filling: Ground meat and onions make a delicious filling too. Sauté finely chopped onions for 10-12 minutes, then add ground meat and season with Aleppo pepper, salt, and pepper. Cook for 15 minutes or so. Add chopped parsley for freshness and you have a lovely filling there.

What to Serve with Borek

You can also enjoy this borek recipe as part of your brunch, lunch as an appetizer, or even as a light supper with a nice salad on the side, like a simple Cucumber Tomato Salad. Or the creamy Cacık dip of chopped cucumbers in yogurt with dried mint–similar to this Creamy Cucumber Salad, is great with this börek recipe too. 

I love how versatile this börek is; you can have a slice for breakfast, brunch, or a snack. It can be a lovely appetizer, as part of your entertaining buffet, or a light lunch with a salad aside. We Turks enjoy börek with a cup of black tea, which we call çay. It also makes the perfect picnic food and is great for packed lunches —always a good time to have a slice of börek!

How to Store, Freeze, and Reheat Börek

This börek is great to prep ahead. You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly. Reheat from frozen 400°F for 8–10 minutes.

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Turkish Borek Recipe

This delicious and easy Ispanaklı Peynirli Börek, is one of my family’s all-time favorites; it is cooked at homes as well as offered in börekci shops in Istanbul and across the country. Spinach and cheese makes a delightful filling–and even the fussiest children, I am told, love this börek! I use a mixture of beyaz peynir, our creamy feta and medium cheddar (or Turkish kaşar) in the filling; you can use up other cheese you have too.

Course Breakfast, Entree or Side Dish

Cuisine Turkish

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 292.9kcal

Author Ozlem Warren

Ingredients

For the Crust

• 1 (16 ounce) package phyllo dough, thawed if frozen
• Extra virgin olive oil, for greasing
• 1 medium egg, beaten
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds

For the Filling

• 8 ounces spinach leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium egg, beaten
• 7 ounces medium cheddar or Turkish taze kaşar, grated
• 7 ounces feta cheese or beyaz peynir, drained and crumbled

For the Egg and Milk Mixture

• 1 egg, beaten
• 1/2 cup whole milk
• 1 tablespoon extra virgin olive oil
• 1/3 cup sparkling water
• Sea salt
• Freshly ground black pepper

Instructions

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach for the filling. To a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.
• Make the filling. Add the beaten egg and the cheeses and give everything a good mix.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.
• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.
• Let the phyllo dough soak up the liquid. Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• To thaw phyllo dough: Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.

• What size phyllo dough should I get? You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
• Getting ahead and freezing: You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen at 400°F until warmed through, 8–10 minutes.
• Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!

Nutrition

Calories: 292.9kcal | Carbohydrates: 22.6g | Protein: 11.5g | Fat: 17.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.01g | Cholesterol: 73.4mg | Sodium: 515.3mg | Potassium: 196.4mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 2083.8IU | Vitamin C: 5.3mg | Calcium: 259.8mg | Iron: 2.4mg

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Tarator Sauce is a flavor-packed sauce from my homeland, Turkey. It’s traditionally made with day-old bread, garlic, walnuts, extra virgin olive oil, and fresh lemon juice. It’s the perfect accompaniment to grilled fish, fried mussels, or Calamari. We also like to pair tarator sauce with braised spinach or collard greens, and use it as a dip for raw carrots, cucumbers, and cauliflower.

Tarator is enjoyed throughout the Mediterranean, Levant, and the Balkans. Traditional Turkish tarator sauce is plant-based and thinned with water, though I have seen modern variations made with strained yogurt. In Lebanon and in the Middle East, tahini can be added instead of water, similar to a classic Tahini Sauce but with the bread giving it more body.

This simple recipe prepares the Tarator Sauce the traditional Turkish way. It’s dairy-free but very creamy, and makes for an economical and delicious snack, condiment for fish or poultry, or beautiful dip to add to your mezze table. 

What is in Turkish Tarator Sauce? 

Like many of our mezzes, Traditional Turkish tarator is of humble origins and uses simple ingredients. You’ll need:

• Stale bread: We use one or two-day-old white loaf bread traditionally. The dryness allows the water to saturate the bread without getting soggy. If preferred, use your choice of bread, toasted fresh bread, or bread crumbs.
• Garlic cloves: Garlic is widely used in Turkish cuisine. We use fresh garlic, which adds a delicious punchy and savory flavor to tarator.
• Walnuts: Wholesome walnuts are liberally used in Turkish cuisine in dips, salads, sweet and savory pastries. Walnuts add a lovely crunch, texture, and earthiness to tarator sauce.
• Lemon juice: Fresh lemon juice adds a nice acidity and refreshing flavor to the tarator. Please avoid bottled lemon juice and opt for fresh lemon juice for a naturally citrusy taste.
• Extra virgin olive oil: One of the most used ingredients in my kitchen, olive oil is life for us. Use the best quality extra-virgin olive oil to flavor tarator; I prefer cold-pressed, fruity olive oils to complement this dip, like our Private Reserve.
• Sea salt and freshly ground black pepper: Use good quality sea salt for a natural taste and grind black pepper just before using maximum flavor.
• Aleppo pepper: This optional seasoning adds a pop of color and subtle heat to finish. You can source it at select grocery stores, Middle Eastern markets, or online at our shop. 

How to Make Tarator Sauce

You can make this simple sauce up to 2 days in advance. Here are the steps:

• Make a paste. In a food processor fitted with the blade, add 2 slices (2oz) bread, 4 chopped garlic cloves, 1 cup walnuts, and 3 tablespoons lemon juice. Pulse until it turns into a rough paste. 
• Make a sauce. Add 1/2 cup water and season with a big pinch of salt and black pepper. Blend on low speed until almost smooth, but not fully pureed (it is nice to feel the texture of walnuts a little). You’re looking for a loose hummus-like consistency.
• Finish and serve. Transfer to a storage container or serving dish and stir in 3 tablespoons olive oil until well-combined. Taste and adjust the seasoning. Sprinkle with Aleppo pepper (if using) and serve immediately, or cover and keep in the fridge for up to 2 days.

Ways to Mix it Up

During the Ottoman Empire, they not only used tarator sauce to accompany fish but they also made variations incorporating purslane and small cucumbers into the sauce. Here are some more (slightly more modern-day) ways people tweak their Tarator:

• Add chicken: Fold the leftover tarator sauce into cooked, shredded chicken with chopped parsley–it makes a lovely sandwich filling, similar to a classic Chicken Salad sandwich.
• Use to make dairy-free Creamed Spinach: Braise spinach or collard greens in olive oil and enjoy with tarator sauce.
• Make it creamier and tangier: Stir in 3 tablespoons of Greek yogurt.
• Vary the nuts: Instead of walnuts, try using pine nuts, hazelnuts and/or almonds.
• Finish with spiced oil: To make pul biber oil, heat 1/4 cup olive oil in a small sauté pan over medium. Stir in 1/2 teaspoon Aleppo pepper (you can source this Middle Eastern dried chili pepper at our shop). Stir to infuse for 40 seconds, then remove from the heat. 

What to Serve with Tarator Sauce

Serve tarator as a condiment for fried mussels, Crispy Fried Calamari, or grilled fish–see our round-up of 10 Favorite Grilled Seafood Recipes for ideas.

Tarator is also wonderful as a dipping sauce for fresh vegetables, such as sliced carrots, cucumbers, and cauliflower, as part of a crudité platter for entertaining, or simply as a healthy afternoon snack.

How to Store Tarator Sauce

Tarator sauce is great to prep ahead, as it keeps well in the fridge for 1-2 days. If kept in the fridge, thin the sauce out with 3 tablespoons of room temperature water before using.

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Tarator Sauce

I absolutely love this traditional Turkish mezze and its punchy, simple, yet delicious flavor. For us, it's the perfect match for grilled fish, fried mussels, or calamari. We also enjoy pairing tarator with braised spinach or collard greens, and it's a fantastic dipping sauce for fresh veggies like carrots, cucumbers, and cauliflower. Plus, it's a great way to use up stale bread!

Course Condiment

Cuisine Turkish

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 219.6kcal

Author Ozlem Warren

Ingredients

• 2 slices (2oz) stale or toasted white bread, crumbled
• 4 medium garlic cloves, roughly chopped
• 1 cup (3.5oz) shelled walnuts
• 3 tablespoons lemon juice
• 1/2 cup room temperature water
• Sea salt
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• Aleppo pepper, for serving (optional)

Instructions

• Make a paste. In a food processor fitted with the blade, add the bread, garlic, walnuts, lemon juice. Pulse until it turns into a rough paste.
• Make a sauce. Add the water and season with a pinch of salt and pepper. Blend on low speed until almost smooth, but not fully pureed (it is nice to feel the texture of walnuts a little). You’re looking for a loose hummus-like consistency.
• Finish and serve. Transfer to a storage container or serving dish and stir in the olive oil until well-combined. Taste and adjust the seasoning. Sprinkle with Aleppo pepper (if using) and serve immediately, or cover and keep in the fridge for up to 2 days.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe.
• Tarator sauce is great to prep ahead, as it keeps well in the fridge for 1-2 days. If kept in the fridge, thin the sauce out with 3 tablespoons of room temperature water before using.

Nutrition

Calories: 219.6kcal | Carbohydrates: 8.3g | Protein: 4.1g | Fat: 20.2g | Saturated Fat: 2.2g | Polyunsaturated Fat: 10.1g | Monounsaturated Fat: 6.9g | Trans Fat: 0.003g | Sodium: 45.1mg | Potassium: 115mg | Fiber: 1.7g | Sugar: 1.3g | Vitamin A: 4.7IU | Vitamin C: 3.8mg | Calcium: 34.9mg | Iron: 1mg

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The post Turkish Tarator Sauce (Creamy Walnut Spread) appeared first on The Mediterranean Dish.

I adore this vegan spiced lentil and bulgur recipe, called Mercimek Köftesi and pronounced “mer-jeh-mek koof-teh-seh.” These lentil “meatballs” are filled with flavor, vitamins, and nutrients, they are always a hit with my vegetarian guests and meat-eaters alike!

Locals enjoy Mercimek Köftesi, translated as lentil meatball, as part of the main course as a substantial vegetarian dish, with other Turkish mezzes and pickles, like pickled turnips and cucumbers. Or during afternoon gatherings, along with savory filo pies, our borek cheese rolls, and refreshing salads with a cup of tea.

Variations are made throughout my homeland, Turkey. This simple recipe was passed down to my mother from her neighbors when we lived in Elazığ, a city in the southeast part of the country where these delicious patties were served at ladies’ afternoon gatherings. 

Sautéed onions are important here, as they add oodles of flavor and moisture to the patties. Fine bulgur lends a nutty taste and it is light in texture, making the patties extra refreshing on a hot summer day. Serve them at room temperature, wrapped in lettuce leaves with a just squeeze of lemon juice or a drizzle of pomegranate molasses. 

What is in Mercimek Köftesi?

Though the ingredients here are typical of a Turkish pantry, they’re also easy to source. Many can be ordered from our shop, or substituted with what you have on hand. You’ll need: 

Produce

• Onion: Yellow or white onions are traditional, though you can use red onions too if you prefer. Sautéing the onions in olive oil for 10-12 minutes is important in this recipe. As the onions soften, they sweeten and start to caramelize, which adds a delicious depth of flavor flavor to the lentil patties.
• Green onions: Also called scallions or spring onions, we use these liberally in our salads and patties. They add a touch of freshness and milder onion flavor, great with patties.
• Flat-leaf (Italian) parsley: Parsley is the most widely used herb in Turkish cuisine. Parsley adds a neutral, clean, and almost citrusy taste. 
• Small lettuce leaves: Provide a lovely nest, a touch of freshness, and an easy way to enjoy the mezze.
• Lemon wedges: I love citrusy, sharp fresh lemon juice. Please avoid bottled lemon juice (as it tends to be astringent) and use fresh lemon wedges (or lime wedges as a second choice).

Pantry

• Olive oil: My choice of fat for sautéing the onions. It’s healthy and flavors the lentils and bulgur beautifully.
• Double-concentrated tomato paste: Adds natural sweetness and acidity to the lentil balls.
• Turkish red pepper paste: An essential condiment in southern Turkish cuisine made from juicy and spicy red peppers to add depth to salads and dips.
  • TRY IT: Make it yourself with my Turkish Red Pepper Paste recipe, source it online, or at your local Middle Eastern market. 
  • BEST SUBSTITUTE: Double-concentrated tomato paste.
• Dried red lentils: We use this dried variety of red lentils to make this lentil recipe. They are easy to cook, widely available, and nutritious.
• Bulgur: Use “fine bulgur,” or substitute with cooked quinoa for a gluten-free option. (See “Ingredient Spotlight” below for more information.) 
• Ground cumin: I adore the pungent, warm aroma of this spice. It pairs beautifully with the lentils here.
• Pul biber: Also known as Aleppo pepper, pul biber is one of the most-used spices in Turkish cuisine. You’ll always find a small pot of it next to the salt and black pepper for everyday seasoning on our tables. It has a mild, pleasant heat and a warm, smoky taste that adds depth of flavor.
  • TRY IT: Find it at our shop, or substitute with another dried and ground red pepper like standard chili flakes.
• Sea salt and freshly ground black pepper: It is important to season the lentils so they don’t taste bland.
• Pomegranate molasses (optional): Pomegranate molasses is a much-loved condiment in southern Turkish cuisine, made from fresh pomegranate juice reduced to a thick, rich molasses. Its naturally sweet and tangy flavor is fantastic in salads, dips, and marinades.
  • TRY IT: Widely available in supermarkets and online these days, or you can make your own with fresh pomegranate juice.

Ingredient Spotlight

Bulgur wheat is a grain made from cooked wheat berries that have the outer bran case removed and are then dried and pounded. It’s widely available in supermarkets these days. Fine bulgur (ince bulgur in Turkish) is finer ground and lighter in texture, which is great in patties and salads, like Kisir and Tabouli.

I love the nutty taste of bulgur. It’s wholesome and so easy to cook–a must in my kitchen!

• READ MORE: How To Cook Bulgur Wheat Perfectly
• TRY IT: Find Extra Fine Turkish Bulgur at our shop.

How to Make Turkish Red Lentil Balls 

Mercimek Köftesi is traditionally served at room temperature, so just give yourself enough time to allow the meatballs to cool. Even though the translation is meatballs, the lentil and bulgur mixture is shaped similarly to kofte, where you press it together in an oblong shape although no, skewer is required for this recipe. Here are the steps: 

Cook the Onions, Lentils, and Bulgur

• Get ready. Heat 3 cups of water in a small saucepan or tea kettle. 
• Saute the onions. Heat 2 tablespoons extra virgin olive oil in a wide sauté pan over medium-high heat. Add 2 finely chopped onions and sauté for 10–12 minutes, stirring often until they’re softened and starting to caramelize. Add 1 tablespoon each tomato paste and red pepper paste and combine well, then set aside to cool.
• Cook the lentils. Place a heaping 3/4 cup of rinsed red lentils in a medium saucepan with 2 cups of hot water. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Simmer until the lentils are cooked through, about 15 minutes. Skim off any scum that rises to the surface with a spoon and stir occasionally so that the lentils don’t stick to the bottom of the pan. Drain off any leftover liquid—the cooked lentils will be the consistency of a thick, chunky purée. Set aside to cool in a large bowl. 
• Cook the bulgur. In the same pan, stir the 3/4 cup fine bulgur with the remaining scant 1 cup of hot water. Cover and let the bulgur absorb the water and soften for 5 minutes. 

Make the Lentil Mixture 

• Make the lentil mixture. Into the bowl with the cooled lentils, add the bulgur, sautéed onions, 4 chopped green onions, and 1 finely chopped parsley bunch. Season with 1/2 tablespoon ground cumin and 1 teaspoon Aleppo pepper (if using), salt and pepper to taste. Stir to combine—the mixture needs a good seasoning, adjust the salt to your taste. 
• Knead. Fill a medium bowl with room-temperature water and a drizzle of olive oil. Slightly dampen your hands in the oily water, then knead the bulgur and lentil mixture for a couple of minutes until well combined. It will be a soft dough consistency. Check the seasoning and add more salt or spices to your taste, mix well.

Shape and Serve

• Shape the lentil patties: Dampen your hands and take a large walnut-sized piece of the mixture and form it into a rough oval shape. Place on a wide serving plate over a bed of lettuce leaves. Repeat until you’ve used all of the mixture.
• Serve. Serve with lemon wedges on the side or with a drizzle of pomegranate molasses, as my husband prefers.

Ways to Mix it Up

Here are a few ideas for how to make this lentil recipe your own:

• Make them milder: Use red onions instead of yellow or white onions.
• Make them slightly crispy: These patties are traditionally served at room temperature. Though not traditional, you may experiment gently sautéing the patties on a non-stick pan in 3-4 tablespoons of olive oil over medium heat for about 2 minutes per side.
• Make them gluten-free: Use pre-cooked quinoa instead of fine bulgur.

What to Serve with Mercimek Köftesi

There are many ways to enjoy these delicious lentil balls as part of a buffet for entertaining. They make a great substantial vegetarian side or main, with pickles, refreshing salads, or other mezze aside.

It is also a delicious side for grilled mains, like Grilled Vegetable Kebabs for a vegetarian feast. You can pair this recipe with savory filo pies, our Boreks, or Gözleme stuffed flatbreads, and Pide too.

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Turkish Lentil Mezze (Mercimek Köftesi)

These lentil patties are very popular in my homeland of Turkey are a great example of naturally wholesome and delicious plant-based Turkish food. They are good value and fantastic to prepare ahead, great for entertaining. We traditionally serve them at room temperature, wrapped in lettuce leaves with a squeeze of lemon juice or a drizzle of pomegranate molasses, which adds a delicious tang to the patties.

Course Entree or Side Dish

Cuisine Turkish

Diet Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 307.4kcal

Author Ozlem Warren

Ingredients

• 3 cups hot water
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 yellow or white onions, finely chopped
• 1 tablespoon double concentrated tomato paste
• 1 tablespoon Turkish red pepper paste (biber salçası, see note)
• 3/4 cup (heaping) red lentils, rinsed
• 3/4 cup fine bulgur
• 4 green onions, trimmed and finely chopped
• 1 small bunch flat-leaf parsley, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon Aleppo pepper (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving

• Lettuce cups
• Lemon wedges
• Pomegranate molasses optional

Instructions

• Get ready. Heat 3 cups of water in a small saucepan or tea kettle.
• Saute the onions. To a large sauté pan set over medium-high heat add the olive oil. Once the oil begins to shimmer, add the onions and sauté for 10–12 minutes, stirring often until they’re softened and starting to caramelize. Add the tomato paste, and red pepper paste, and combine well, then set aside to cool.
• Cook the lentils. Place the heaping 3/4 cup rinsed red lentils in a medium saucepan with 2 cups of hot water. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Simmer until the lentils are cooked through, about 15 minutes. Skim off any scum that rises to the surface with a spoon and stir occasionally so that the lentils don’t stick to the bottom of the pan. Drain off any leftover liquid – the cooked lentils will be the consistency of a thick, chunky purée. Set aside to cool in a large bowl.
• Cook the bulgur. In the same pan off heat, stir the 3/4 cup fine bulgur with the remaining scant 1 cup of hot water. Cover and let the bulgur absorb the water and soften for 5 minutes.
• Make the köfte mixture. Into the bowl with the cooled lentils, add the bulgur, sautéed onions mixture, green onions, and parsley. Season with ground cumin, Aleppo pepper (if using), salt and pepper. Stir to combine–the mixture needs a good seasoning, adjust the salt to your taste.
• Knead. Fill a medium bowl with room temperature water and a drizzle of olive oil. Slightly dampen your hands in the oily water, then knead the bulgur and lentil mixture for a couple of minutes until well combined. It will be a soft dough consistency. Check the seasoning and add more salt or spices to your taste, mix well.
• Shape: Dampen your hands and take a large walnut-sized piece of the mixture and squeeze it gently in your hand like you're making a loose fist. You want to shape them into rough-looking ovals. Place on a wide serving plate over a bed of lettuce leaves. Repeat until you’ve used all of the mixture.
• Serve. Serve with lemon wedges on the side or with a drizzle of pomegranate molasses, as my husband prefers.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, Aleppo pepper, and pomegranate molasses used in this recipe.
• You can substitute the Turkish red pepper paste with more tomato paste, make it yourself, or find it at Middle Eastern markets or online.

Nutrition

Calories: 307.4kcal | Carbohydrates: 48.3g | Protein: 13.3g | Fat: 8.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.4g | Sodium: 92.3mg | Potassium: 647.7mg | Fiber: 16.9g | Sugar: 4.4g | Vitamin A: 416IU | Vitamin C: 9.6mg | Calcium: 66.3mg | Iron: 4.3mg

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The post Turkish Lentil Mezze (Mercimek Köftesi) appeared first on The Mediterranean Dish.

Hailing from southern Turkey, the versatile, wholesome and so delicious Ezme is one of my all-time favorite spreads. It has a wonderful mixture of fresh, sweet, spicy, and acidic flavors and it is one of my favorite mezzes, often served as a side with Kofta Kebab or scooped up with Pita Bread.

Ezme means “crushed” in Turkish, named after the way the vegetables are finely chopped. Fresh ingredients marry with rich Pepper Paste and tomato paste, with added acidity from lemon juice. Combined, the fresh and savory ingredients provide a symphony of complex flavors. 

You can make this Ezme recipe ahead of time and keep it in the fridge for 2 to 3 days. The flavors blend and it tastes even better the next day. Though not traditional, I like to sprinkle a few roughly chopped walnuts over Ezme when serving for added texture and richness. I love using Ezme as a pasta sauce too. Again, not traditional, but it works deliciously!

What is in Ezme? Ingredients and Substitutions 

The ingredients for this Ezme recipe are so typically Turkish, but they can be substituted with universal ingredients for an equally delicious result. You’ll need:

Produce

• Ripe, fresh tomatoes: Use ripe, firm varieties (like Roma) for maximum flavor.
• Onion: We use onions liberally in our dips and salads. Yellow or white onion is the traditional choice, though red onions would work well in Ezme too.
• Spicy pointy green peppers (or Turkish sivri biber): Pointy, green peppers, or Turkish sivri biber is a must in Ezme. Use a spicy variety of pointy green peppers like jalapeño, or opt for a milder, less spicy option like serrano or to go mild try hatch chili peppers.
• Lemon juice: We flavor our mezze and dips with fresh lemon juice often for a nice acidity and refreshing flavor. Please avoid bottled lemon juice and opt for fresh lemon juice for a naturally citrusy taste.
• Flat-leaf parsley: Parsley is the most widely used herb in Turkish cuisine. We use the flat-leaf variety at home (called Italian parsley in the US). Parsley adds a neutral, clean, and almost citrusy taste to Ezme.
• Fresh mint leaves: Fresh mint, is another favorite herb in Turkish cuisine. It is versatile and refreshing, a great addition to Ezme.

Pantry

• Turkish red pepper paste: An essential condiment in southern Turkish cuisine made from juicy and spicy red peppers to add depth to salads and dips.
  • TRY IT: Make it yourself with my Turkish Red Pepper Paste recipe, source it online, or at your local Middle Eastern market. 
  • BEST SUBSTITUTE: Double-concentrated tomato paste.
• Double-concentrated tomato paste: We use a lot of tomato paste in Turkish cuisine and our paste tends to be thicker and concentrated. Double-concentrated tomato paste is a good match.
• Extra virgin olive oil: Probably one of the most used ingredients in my kitchen, olive oil is life for us. Extra-virgin olive oil is mostly used for salads, dips, and meze, perfect with Ezme.
• Sea salt and freshly ground black pepper: Use good quality sea salt for a natural taste and grind black pepper just before using maximum flavor.
• Walnuts: We use nuts liberally in Turkish cuisine and they are a major staple in my kitchen. I add walnuts to Ezme for a nice texture, crunch, and wholesomeness. You can use any other nuts you prefer or leave them out. It is not traditional to add nuts to Ezme but I love this wholesome addition.

How to Make Ezme

Though this Ezme recipe is quick and easy to make, it benefits from time in your fridge for the flavors to mingle. Try to make it at least 1 hour before serving if possible:

• Soften and flavor the onion. To a large mixing bowl, add 1 small finely chopped onion, 1 tablespoon Turkish red pepper paste (biber salçası), and 1 tablespoon tomato paste. Use your hands to knead and mix them well so that the paste infuses to the onions.
• Mix the salad. Stir in 4 seeded and very finely chopped tomatoes, 2-3 very finely chopped hot green peppers, 1/4 cup finely chopped parsley, and 1 tablespoon finely chopped fresh mint. Combine well with your hands for the flavors to infuse.
• Dress and rest: Drizzle 2 tablespoons extra virgin olive oil over, season with salt and pepper to taste, and give them all a good mix. Cover and keep in the fridge until serving. It would be best to let the Ezme sit for an hour or so before serving; this will help the flavors mingle and settle.
• Finish and serve. To give this spread a more modern twist, I like to sprinkle a few crushed walnuts over Ezme when serving.

Ways to Mix it Up 

There are many ways you can give this versatile Ezme recipe your own personal twist. Here are some variation ideas: 

• Add a sweet and tart touch: Drizzle 1 to 2 tablespoons of pomegranate molasses over the finished Ezme, either homemade or an all natural variety. 
• Add crunch: Use crushed walnuts or your choice of nuts, as I prefer to serve mine.
• For a slightly sweeter and milder flavor: Use red or green onion instead of yellow or white onions.

What to Serve with Ezme

Enjoy Ezme with grilled mains, baked vegetables, meatballs, and BBQ. We also love Ezme as part of mezze spread, to scoop up with fluffy flatbreads like pita or lavash. Round out the meal with recipes like Gözleme, Hummus, marinated olives etc. Though not traditional, I love using Ezme as a pasta sauce too.

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Print

Ezme (Spicy Turkish Salad)

Hailing from southern Türkiye, Ezme is a much loved spread that is served in kebab houses throughout Turkey and beyond. With a touch of red pepper paste, tomato paste, and extra virgin olive oil, these simple fresh ingredients produce a surprisingly complex flavor.

Course Condiment, Sauce/Dip

Cuisine Turkish

Diet Gluten Free, Vegan, Vegetarian

Cook Time 15 minutes minutes

Resting Time (optional) 1 hour hour

Total Time 15 minutes minutes

Servings 4 to 6

Calories 142.5kcal

Author Ozlem Warren

Ingredients

• 1 small white or yellow onion, very finely chopped
• 1 tablespoon Turkish red pepper paste (biber salçası, see note)
• 1 tablespoon double concentrated tomato paste
• 4 medium ripe tomatoes, halved, seeds removed and very finely chopped
• 2-3 small hot green peppers, like serrano or jalapeno, seeds removed and very finely chopped
• 1/4 cup finely chopped parsley
• 1 tablespoon finely chopped fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons roughly chopped walnuts

Instructions

• Soften and flavor the onion. To a large mixing bowl, add the onion, red pepper paste, and tomato paste. Use your hands to knead and mix them well so that the paste infuses to the onions.
• Mix the salad. Stir in the tomatoes, peppers, parsley and mint. Combine well with your hands for the flavors to infuse. Drizzle the olive oil and lemon juice over, season with salt and pepper to taste, and give them all a good mix. Cover and keep in the fridge until serving. It would be best if you can let the Ezme sit for an hour or so before serving; this will help the flavors mingle and settle.
• Finish and serve. To give this spread a more modern twist, I like to sprinkle a few crushed walnuts over Ezme when serving. Afiyet Olsun.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• Store, covered in your refrigerator, for up to 3 days.
• You can substitute the Turkish red pepper paste with more tomato paste, make it yourself, or find it at Middle Eastern markets or online.

Nutrition

Calories: 142.5kcal | Carbohydrates: 11.7g | Protein: 2.9g | Fat: 10.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 5.6g | Sodium: 73.7mg | Potassium: 498.8mg | Fiber: 3.4g | Sugar: 6.2g | Vitamin A: 1595.6IU | Vitamin C: 41.5mg | Calcium: 39mg | Iron: 1.2mg

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The post Spicy Turkish Ezme appeared first on The Mediterranean Dish.