TURKISH ESSENTIALS 1: Full Menu (Vegetarian/Dairy)

Cuisine & Diet:  Dairy, Mediterranean, Mimounah, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Thanksgiving, Turkish, Vegetables, Vegetarian


  • Ezogelin Çorbasi: Red Lentil, Bulgur, Butter, and Mint Soup
  • Kara Lahana Salatasi: Cooked Collard Green Salad with Rice, Tomatoes, Peppers (served with a yogurt-garlic sauce)
  • Imam Bayildi: Baked Eggplant Halves with Tomatoes, Onions, Garlic, and Olive Oil
  • Sütlaç: Ottoman Rice Pudding with Rosewater and Ground Pistachios

Unsalted, sweet butter

Whole goat’s or sheep’s milk yogurt
Whole milk
Heavy cream
Green bell pepper
Red bell pepper
Collard greens
Flat leaf/Italian parsley leaves
White or Spanish onion
Kosher salt
Black pepper
Sweet Paprika
Hot paprika or cayenne (optional; add according to taste)
Dried mint
Ground cinnamon
Ground cardamom
Ground nutmeg
Red lentils
Long-grain white or brown rice (not short grain)
Medium grain white rice (such as Calrose)
Fine- or medium-grain bulgur wheat (#1 or #2 grind if found in Middle Eastern specialty store)
Rice flour
Turkish or Afghani flat bread, or crusty peasant loaf
Tomato paste
Vegetable or chicken broth/stock
Rose water
Extra virgin olive oil
Sweet or hot Turkish pepper paste (or hot pepper sauce/paste such as harissa; add to taste)
Vanilla extract
Pistachios (optional)

Measuring cups and spoons
Large chef’s knife and cutting board
2- or 3-quart saucepan or pot with lid
Mixing spoon
3-quart pot with lid
Small saucepan or skillet, for heating topping
Vegetable peeler
Large baking pan (for broiling eggplants)
Large 13-inch baking pan (for baking eggplant)
Large skillet
Small bowl
medium saucepan
Mixing spoon
Individual 1/2-cup bowls or ramekins, for serving rice pudding


Jennifer Abadi | TURKISH ESSENTIALS 1: Full Menu (Vegetarian/Dairy)