Almond and Honey Coconut Cake
A moist coconut milk cake with almonds and a warm honey coconut glaze, baked in an oval dish. Makes eight dessert portions.
CookEat Recipe collection
Turkish recipes
Explore Turkish recipes and find inspiration for your next meal.
recipe discovery
32 recipes
Page 1 of 2
Aubergine and Lamb Rice Bake
Aubergine, lamb and courgette cook with onion and cumin, then bake with brown rice. Mint is divided between the filling and the finish.
Charred Lamb and Feta with Paprika
Pan-seared lamb and warm chickpeas are seasoned with paprika and folded with feta and sesame oil. Serve with natural yogurt and baguette toasts.
Chestnut and Orange Yogurt Cake
A tender orange and lemon yogurt cake dotted with soft cooked chestnuts, baked in a square dish and served in six generous portions.
Chickpea and Aubergine Sauce with Dill
Roasted aubergine and chickpeas cooked from dry are cooled before blending with yogurt and fresh dill. Raw garlic and a generous amount of shallot give the creamy sauce a pronounced onion bite.
Couscous and Aubergine with Lentils
Aubergine and onion cook until tender, then lentils, couscous and brown rice are folded in. Sesame oil and parsley finish the dish.
Feta and Chickpea Rice with Couscous
Chickpeas, brown rice and couscous are heated with onion and garlic. Yogurt, feta and mint are folded in off the heat.
Feta and Courgette Soup
Courgette and tomato simmer with onion, cumin and tomato purée. Feta and dill are added after cooking.
Feta and Lentil Toast Bites
Pan-cooked lamb is folded with lentils, crumbled feta, finely diced radish and mint. Spoon onto crisp toast squares and serve with lemon wedges.
Feta and Spinach Salad with Cumin
Feta, spinach and thinly sliced raw courgette are dressed with cumin and parsley vinaigrette, with lemon wedges alongside.
Fig and Chestnut Coconut Crumble Cake
A soft coconut yogurt cake with figs and cooked chestnuts under a crisp, buttery crumb topping. Baked in a skillet and served in six dessert portions.
Fig and Orange Dessert Bites
Fresh figs, orange and lemon flesh moisten an oat batter flavoured with vanilla. The quick-cooking flakes are included and rested, then the small squares are baked through before cooling.
Honey and Almond Oat Cake Bites
Soft vanilla and almond cake squares with finely milled oats and a light honey glaze. Makes sixteen small bites, two per serving.
Honey and Lemon Rose Mini Cakes
Honey, lemon and fresh edible rose petals are baked with chopped almonds in round mini cakes. The lemon is peeled and seeded, while finely cut petals are folded through the egg mixture.
Lamb and Aubergine Patties with Mint Yogurt
Eight small lamb and roasted aubergine patties served over cool mint and dill yogurt, with toasted baguette. Makes four appetizer portions.
Lemon and Orange Honey Mini Cakes
Lemon and orange flesh fill honey-sweetened mini cakes with vanilla and cardamom. The cardamom is mixed directly into the flour, and the citrus-rich batter bakes in small square moulds.
Lemon and Pistachio Coconut Mini Cakes
Lemon flesh, pistachios and almonds are baked in small squares made with coconut milk. The butter is creamed before the eggs, and the chopped nuts remain visible pieces in the dense batter.
Lentil and Courgette Sauce with Mint
Brown lentils cooked from dry form the body of this dairy-free sauce. Raw grated courgette, mint and shallot are blended in after cooling, with ground cumin and a little red wine vinegar.
Lentil and Courgette Sauce with Sesame
Cooked brown lentils are puréed with raw courgette and tomato into a substantial sauce. Sesame oil and fresh dill provide the finish, alongside lemon juice, red wine vinegar and olive oil.
Pistachio and Fig Coffee Cake
A softly coffee-flavoured butter cake with fresh figs and chopped pistachios, baked in a round skillet. Makes eight slices.
Red Pepper and Lamb with Feta Yogurt
Tender red pepper and pan-cooked lamb are seasoned with paprika and folded with feta yogurt. Spoon onto olive-oil toasts and serve with lemon wedges.
Red Pepper and Spinach Pasta
Red pepper, potato and aubergine cook with onion until tender. Spinach and pasta are folded in, with yogurt added off the heat and lemon served alongside.
Rice and Aubergine Lentil Soup
Rice, aubergine and lentils simmer with celery, onion and cumin. Sesame oil is stirred in before serving.
Simmered Lamb and Courgette with Dill
Gently simmered lamb is combined with tender courgette, lentils and cumin. Fold with natural yogurt and dill and serve with crisp baked filo.