🍲
soup
Turkish Red Lentil Soup – Mercimek Çorbası
Silky, deeply flavoured red lentil soup with paprika butter — Turkey's most beloved everyday soup.
⏱ 40 min🔥 280 kcalEasy
★4.9(24,300)
27 recipes using garlic — Kebabs, mezze, baklava and the richness of Anatolian cooking.
Turkish cuisine is famous for its bold, distinctive flavours. These turkish garlic recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
Silky, deeply flavoured red lentil soup with paprika butter — Turkey's most beloved everyday soup.
Tiny handmade lamb dumplings served with garlicky yogurt, tomato sauce and sizzling paprika butter.
Juicy grilled lamb and beef patties seasoned with onion, parsley and cumin — a Turkish grill essential.
Whole eggplants slow-roasted with fragrant onion, tomato and garlic — a legendary Turkish vegetarian dish.
Chilled yogurt with grated cucumber, garlic, fresh mint and dill — the essential Turkish meze dip.
Finely chopped tomatoes, peppers, and onion with pomegranate molasses — Turkey's essential BBQ condiment.
Eggs poached in spiced tomato and pepper sauce.
Tiny handmade Turkish dumplings filled with spiced lamb, served with garlic yogurt, paprika butter and dried mint. One of Turkey's most celebrated dishes.
Juicy Turkish meatballs seasoned with onion, parsley, cumin and oregano, grilled or pan-fried and served with flatbread, yogurt and salad.
Thin handmade flatbread filled with wilted spinach, crumbled feta and herbs, folded and cooked on a griddle until golden and crispy.
Creamy Turkish yogurt dip with grated cucumber, garlic, fresh mint and dill — the essential cooling counterpart to grilled meats and spiced rice dishes.
Tender braised lamb in rich tomato sauce served on a velvety smoked aubergine and cheese béchamel — a legendary dish from the Ottoman imperial kitchen.
Hearty Turkish white bean stew cooked with tomato, onion and lamb — a national comfort food served with rice pilav and pickles.
Crispy, paper-thin Turkish flatbreads topped with a boldly spiced lamb and tomato mince, finished with fresh herbs, lemon and pomegranate seeds.
Tiny Anatolian dumplings filled with seasoned lamb, served with a light garlic-yogurt foam, brown butter and Aleppo pepper oil.
Thin-sliced grilled lamb on toasted Anatolian bread, finished with brown butter, tomato sauce and a quenelle of strained yogurt — Bursa's masterpiece refined.
Bursa's legendary döner kebab — sliced doner over torn flatbread, drenched in hot tomato sauce and sizzling butter, served with yogurt.
The imam fainted — whole aubergines stuffed with caramelised onions, tomatoes, and garlic, braised in olive oil until silky and melting.
Turkish grilled meatballs — spiced ground lamb and beef patties chargrilled until juicy and smoky, served with piyaz salad and flatbread.
A Gaziantep masterpiece — smoky flame-roasted aubergine and yogurt purée topped with spiced ground lamb and sizzling butter.
Split-belly aubergines stuffed with seasoned ground lamb, tomato, and green pepper, baked until the filling is rich and the aubergine silky.
Slow-roasted whole lamb leg cooked in a sealed clay oven or pot until it falls from the bone in rich, fragrant juices.
Gaziantep's extraordinary lamb and rice soup — a fiery, red-tinged broth of pulled lamb, rice, and garlic, eaten for breakfast in the bazaar.
Turkey's baked aubergine and lamb classic — layers of fried aubergine, spiced ground lamb, and tomato sauce baked until rich and bubbling.
Turkish cold yogurt dip with cucumber and herbs — refreshing and essential.
Bursa's most famous dish — sliced döner over toasted pide, drowned in tomato sauce and bubbling brown butter.
Kayseri's beloved miniature lamb dumplings — sealed in fingertip-sized pasta squares, boiled, then drowned in garlic yogurt and chilli-spiced brown butter.