Meat Free Turkish Food
Turkish food is an intriguing blend of Asian, Middle Eastern, Mediterranean and Balkan cuisine. Add in to that the many regional variations and specialities and you have a cuisine it is virtually impossible to grow tired of. There no denying Turkish food is pimarily meat based but there is enough to tempt the strictest vegetarian to make Turkey the ideal counrty to go veggie in.
On this lens you'll find a selection of my favourite Turkish vegetarian recipes, tips on brewing the perfect cup of Turkish tea or coffee as well as interesting links, clips and further reading.
On this lens you'll find a selection of my favourite Turkish vegetarian recipes, tips on brewing the perfect cup of Turkish tea or coffee as well as interesting links, clips and further reading.
The Menu
- Turkish Pictures
- Turkish Lima Beans
- Iman Biyaldi
- Lepe
- Meat and Dairy Substitutes
- Pitta Bread
- Pitta with Feta
- Turkish Olives
- Turkish Cookbooks
- Turkish Auctions
- Turkish Clips
- Spices
- How To Brew Turkish Coffee
- How To Brew Turkish Tea
- Google Blogs
- Cook And Serve Turkish Food and Drink
- Turkish Links
- Comments
- Other Lenses You Might Enjoy
- Great Places To Eat In Istanbul
Turkish Lima Beans
1 fl oz olive oil
1 coarsely chopped onion
2 large cinnamon sticks, broken
1lb 5oz cooked Lima Beans
1tsp chilli powder
15 fl oz water
1 tin chopped tomatoes
6 cloves of chopped garlic
1tsp sugar
juice of 1 lemon
2oz chopped flat leaf parsley
Salt and freshly ground black pepper to taste
1. Heat the oil and fry the onion, garlic and cinnamon sticks until the onion is softened.
2. Add the beans, chilli powder and water. Bring to the boil.
3.Simmer for 10-15 minutes then add the tomatoes, sugar and lemon juice and simmer for a further five minutes.
4. Season with the salt and pepper according to taste, garnish with the parsley and serve.
1 coarsely chopped onion
2 large cinnamon sticks, broken
1lb 5oz cooked Lima Beans
1tsp chilli powder
15 fl oz water
1 tin chopped tomatoes
6 cloves of chopped garlic
1tsp sugar
juice of 1 lemon
2oz chopped flat leaf parsley
Salt and freshly ground black pepper to taste
1. Heat the oil and fry the onion, garlic and cinnamon sticks until the onion is softened.
2. Add the beans, chilli powder and water. Bring to the boil.
3.Simmer for 10-15 minutes then add the tomatoes, sugar and lemon juice and simmer for a further five minutes.
4. Season with the salt and pepper according to taste, garnish with the parsley and serve.
Iman Biyaldi
2 fl oz olive oil
2 medium-sized onions halved and thinly sliced
1/2 tsp cumin
4 cloves of finely chopped garlic
4 large fresh tomatoes skinned and chopped
1tbsp tomato puree
2 aubergines sliced lengthways with the flesh scooped out and diced.
2oz flat leaf parsley, finely chopped
10 fl oz vegetable stock
Salt and fresh ground black pepper to taste
1.Heat the oil and fry the onions, garlic and aubergine flesh until the onion is softened. Add the tomatoes, cumin and tomato concentrate and simmer for a further five minutes.
2. Fill the aubergine shells with the mixture and place in a pan. Season with salt and pepper and add the vegetable stock along with any stuffing mixture that could not fit into the aubergine shells.
3. Place covered on a low heat for 30-40 minutes or until the aubergines are fully cooked. Serve garnished with the fresh chopped parsley. If the stock evaporates during cooking add a little water.
2 medium-sized onions halved and thinly sliced
1/2 tsp cumin
4 cloves of finely chopped garlic
4 large fresh tomatoes skinned and chopped
1tbsp tomato puree
2 aubergines sliced lengthways with the flesh scooped out and diced.
2oz flat leaf parsley, finely chopped
10 fl oz vegetable stock
Salt and fresh ground black pepper to taste
1.Heat the oil and fry the onions, garlic and aubergine flesh until the onion is softened. Add the tomatoes, cumin and tomato concentrate and simmer for a further five minutes.
2. Fill the aubergine shells with the mixture and place in a pan. Season with salt and pepper and add the vegetable stock along with any stuffing mixture that could not fit into the aubergine shells.
3. Place covered on a low heat for 30-40 minutes or until the aubergines are fully cooked. Serve garnished with the fresh chopped parsley. If the stock evaporates during cooking add a little water.
Lepe
Winter Soup
2 onions finely chopped
4 cloves garlic crushed
2 potatoes finely diced
2 carrots finely diced
2 teaspoons of tomato puree
4 large fresh tomatoes finely diced
3 bell peppers finely diced
110g bulgur wheat
2 large bay leaves
20fl oz vegetable stock or vegetarian 'chicken style' stock or enough to achieve desired thickness
Salt and pepper to taste
oil for frying
1tbsp butter or vegan substitute
1. Fry the bay leaves and vegetables in oil until the vegetables are softened.
2. Add the stock and bulgur wheat and simmer on a medium heat until the veg and bulgur wheat is cooked.
3. Add the butter and stir until melted. Season with salt and pepper to taste.
4 cloves garlic crushed
2 potatoes finely diced
2 carrots finely diced
2 teaspoons of tomato puree
4 large fresh tomatoes finely diced
3 bell peppers finely diced
110g bulgur wheat
2 large bay leaves
20fl oz vegetable stock or vegetarian 'chicken style' stock or enough to achieve desired thickness
Salt and pepper to taste
oil for frying
1tbsp butter or vegan substitute
1. Fry the bay leaves and vegetables in oil until the vegetables are softened.
2. Add the stock and bulgur wheat and simmer on a medium heat until the veg and bulgur wheat is cooked.
3. Add the butter and stir until melted. Season with salt and pepper to taste.
Meat and Dairy Substitutes
I very seldom go looking for specifically vegan or vegetarian recipes now as there are so many great meat and dairy substitutes out there it is easy to adapt virtually any recipe. The best bit of advice I could give anyone thinking of eliminating meat from their diet is to get acquainted with substitutes and adapt your favourite recipes.
Pitta Bread
8 oz flour
1tsp salt
2oz fresh yeast
1/4 pint lukewarm water
2 tsp olive oil
1. Dissolve the yeast in water, add the oil, then the flour and knead mixture into a dough.
2.Turn out on to a clean floured surface and knead until the dough is smooth and elastic.
3.Place in a bowl and leave to rise for one hour.
4. Punch the air out the dough and divide into six pieces. Leave dough to rest for about ten minutes.
5. Roll each piece to 1/4 inch thick, oval shapes about 6inches long. Leave to rest on a floured surface to prevent sticking.
6. Preheat the oven to 230C and add the trays or sheets you will be cooking the breads on. Pre heat for about 10 minutes.
7. Place the pitta rounds in the oven and cook for around ten minutes.
1tsp salt
2oz fresh yeast
1/4 pint lukewarm water
2 tsp olive oil
1. Dissolve the yeast in water, add the oil, then the flour and knead mixture into a dough.
2.Turn out on to a clean floured surface and knead until the dough is smooth and elastic.
3.Place in a bowl and leave to rise for one hour.
4. Punch the air out the dough and divide into six pieces. Leave dough to rest for about ten minutes.
5. Roll each piece to 1/4 inch thick, oval shapes about 6inches long. Leave to rest on a floured surface to prevent sticking.
6. Preheat the oven to 230C and add the trays or sheets you will be cooking the breads on. Pre heat for about 10 minutes.
7. Place the pitta rounds in the oven and cook for around ten minutes.
Pitta with Feta
8 pitta breads
1 onion
2 garlic cloves
1 tablespoon oil
200 g feta cheese
1 egg
4 tbsp chopped fresh parsley
2tbsp chopped fresh dill
50 ml plain yogurt
Salt and black pepper to taste
Fry the onion and garilc until soft, mix with the rest of the ingredients and roughly mash with a fork.
Fill the inside of the pitta breads with the mixture and heat in an oven until warm.
1 onion
2 garlic cloves
1 tablespoon oil
200 g feta cheese
1 egg
4 tbsp chopped fresh parsley
2tbsp chopped fresh dill
50 ml plain yogurt
Salt and black pepper to taste
Fry the onion and garilc until soft, mix with the rest of the ingredients and roughly mash with a fork.
Fill the inside of the pitta breads with the mixture and heat in an oven until warm.
Turkish Olives
200 g green olives
2 tbps extra virgin olive oil
3 garlic clove, crushed
1 lemon, juiced
1/2 tbsp ground coriander
1 red chili deseeded and finely chopped.
Mix all of the above together in a bowl, cover and leave to marinate overnight. Serve at room temperature.
2 tbps extra virgin olive oil
3 garlic clove, crushed
1 lemon, juiced
1/2 tbsp ground coriander
1 red chili deseeded and finely chopped.
Mix all of the above together in a bowl, cover and leave to marinate overnight. Serve at room temperature.
Turkish Cookbooks
Please note that not all the cookbooks featured here are vegetarian. However they all contain plenty of delicious veggie and vegan dishes or meat dishes that can be easily adapted.
Turkish Auctions
Spices
Turkish cuisine may not make such dramtic use of spices as Indian cuisine but spices still feature heavily. As well as dried spices, fresh herbs such as mint and parsley are also frequently used.
How To Brew Turkish Coffee
To make Turkish coffee you'll need ground fresh Turkish coffee, sugar, water and an ibrik or a small pot.
Add one spoonful of ground coffee and one spoonful of sugar for every two oz of water. Then add an extra oz of water.
Bring to the boil until the coffee froths and rises to the top of the ibrik. Remove from the heat for and set aside for about 30 seconds. Then repeat three times. After the third frothing skim off the froth and add to the cups then return the coffee to the heat for a fourth time again allowing the froth to rise to the top of the pot. Then pour the coffee into the cups and serve. This method of brewing coffee leaves lots of grounds at the bottom of the cup so beware as you get to the end of your cup.
Add one spoonful of ground coffee and one spoonful of sugar for every two oz of water. Then add an extra oz of water.
Bring to the boil until the coffee froths and rises to the top of the ibrik. Remove from the heat for and set aside for about 30 seconds. Then repeat three times. After the third frothing skim off the froth and add to the cups then return the coffee to the heat for a fourth time again allowing the froth to rise to the top of the pot. Then pour the coffee into the cups and serve. This method of brewing coffee leaves lots of grounds at the bottom of the cup so beware as you get to the end of your cup.
How To Brew Turkish Tea
To brew Turkish tea you'll need a caydanlik (a Turkish kettle), tea, water and sugar.
Fill the bottom section of the caydanlik with water and add the tea leaves to the top section with half a teaspoonful of sugar per cup. Place the pots on top of each other and bring to the boil.
Once boiled add 1/2 a cup per cup to the top section with the tea and sugar. Top up the bottom pot with fresh boiled water and leave to brew until most of the tea leaves in the top pot have have sunk to the bottom of the top pot.
Pour the tea from the top pot into tea glasses until each glass is one third full. Top up with water from the bottom pot and serve.
Fill the bottom section of the caydanlik with water and add the tea leaves to the top section with half a teaspoonful of sugar per cup. Place the pots on top of each other and bring to the boil.
Once boiled add 1/2 a cup per cup to the top section with the tea and sugar. Top up the bottom pot with fresh boiled water and leave to brew until most of the tea leaves in the top pot have have sunk to the bottom of the top pot.
Pour the tea from the top pot into tea glasses until each glass is one third full. Top up with water from the bottom pot and serve.
Google Blogs
- Turkish Airlines voted carrier with the best in-flight meals
- The airline also serves up a range of bespoke dishes for children and passengers requiring Kosher, vegetarian and seafood options. Singapore Airlines took second place with 81 per cent - perhaps no surprise with Gordon Ramsay featuring on its culinary ...
- Levant excels in Mediterranean food, going beyond the usual fare
- Vegetarian combo. JEFF WILLHELM - jwillhelm@charlotteobserver.com Levant at 501 South Church Street in downtown Charlotte. JEFF WILLHELM - jwillhelm@charlotteobserver.com The kibbeh at Levant is fried ovoids of cracked wheat, encasing ground beef and ...
- Dana Biosphere Reserve in Jordan: How to get there, where to stay, what to do
- DETAILS GETTING THERE Turkish Airlines offers one-stop flights from Washington Dulles to Amman, Jordan, with March fares currently starting at around $900 round trip. Tourist visas are available on arrival and cost $28. Dana village is just off the ...
- Cooking with love
- KATHMADNU: Tarla Dalal ? this is a household name in vegetarian family across the globe. She is the master chef, a food writer and has hosted many cookery shows. Moreover, her books and numerous recipes sell like hot cakes. Seeing her on screen, ...
Cook And Serve Turkish Food and Drink
Turkish Links
- Tourism Turkey
- Turkey's Official Tourism Site
- Lonley Planet
- Guide to Turkey
- Veggie Turkish Kebab
- Recipe for a vegetarian version of the famous doner kebab.
- Ezme Salatasi
- Recipe for a Turkish tomato salad.
- Bulgur Pilavi
- Recipe for Turkish bulgur wheat pilaf
- Borek
- Recipe for Spinach and Cheese Borek
Comments
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trusty_travel_tips
Sep 6, 2011 @ 12:08 am | delete
- Some of these are my favorite dishes - I love Iman Biyaldi! Check out my lenses on Turkey too!
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GreatWestern
Aug 27, 2011 @ 7:18 pm | delete
- ooh, wow! All of this looks so good!
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DaveStone13
May 26, 2011 @ 5:01 pm | delete
- I love Turkish food, and making it vegetarian is even better. Thanks. Shared on Facebook and Twitter.
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emerald125
Jan 6, 2011 @ 5:48 pm | delete
- Wow some of these sound fantastic thanks
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Pitta_Bread
Apr 5, 2010 @ 4:50 am | delete
- wow, great lens, check out my pita bread filling ideas... http://www.squidoo.com/pitta_bread_fillings
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Other Lenses You Might Enjoy
Great Places To Eat In Istanbul
Istanbul is a beautiful city though not one without it's problems for the lone female traveller -take my advice and dress Islamic if you're travelling alone. Other than hassle from the sexist pig population it's a great place to see, experience and eat.
- Dubb
- Fabulous Indian restaurant, competitively priced with excellent food, wonderful service and and a central location.
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