the appetizer:

Though Turkish cuisine is a fusion of Turk, Arabic, Persian, Central Asian and Greek cuisines, there are also many regional differences in Turkey's cooking, from the Black Sea's corn and fish to the eastern region's mezes and kebabs.

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Ali Nazik Kebabi
(eggplant purée with yogurt and ground meat)

Serves 4

4 long, thin medium-sized eggplants
1 tablespoon oil
2-1/2 cups yogurt
3 cloves garlic, minced
1 teaspoon salt
1 pound ground lamb (or beef)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper
1 large green bell pepper, chopped

Roast the eggplants over a flame to char the skin. Cool. Peel skin and mince the flesh. sauté in oil for 3 minutes, stirring continuously. Add yogurt, garlic and salt and mix thoroughly. Set aside, keeping warm. Brown the meat in butter. Drain. Add salt and spices. Evenly spread the eggplant mixture in a shallow serving dish. Arrange the ground meat mixture in the center. Top with green pepper and serve warm.


From Eat Smart In Turkey. Reprinted by permission of Ginkgo Press.


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This page modified January 2007