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Spicy Adana Kebab
Hand-minced lamb and beef kebab seasoned with red chilli flakes and spices, grilled on flat skewers.
⏱ 45 min🔥 580 kcalMedium
★4.9(2,103)
27 recipes using lamb — Kebabs, mezze, baklava and the richness of Anatolian cooking.
Turkish cuisine is famous for its bold, distinctive flavours. These turkish lamb 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.
Hand-minced lamb and beef kebab seasoned with red chilli flakes and spices, grilled on flat skewers.
Thin-sliced döner meat over crispy flatbread, drowned in tomato sauce and browned butter, served with yoghurt.
Thin, crispy flatbread topped with spiced minced lamb, tomatoes and herbs — Turkey's beloved street food.
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.
Golden boat-shaped flatbread filled with spiced lamb, peppers and egg — Turkey's answer to pizza.
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.
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.
Turkey's fiery ground lamb kebab — seasoned with red pepper flakes and hand-kneaded onto flat skewers, chargrilled over glowing coals.
Bursa's legendary döner kebab — sliced doner over torn flatbread, drenched in hot tomato sauce and sizzling butter, served with yogurt.
Turkey's beloved boat-shaped flatbread — hand-stretched dough filled with spiced ground lamb, cheese, or egg, baked in a blazing hot oven.
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.
Turkish stuffed cabbage rolls — tender cabbage leaves wrapped around a spiced lamb and rice filling, braised in tomato sauce until meltingly soft.
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 ground meat kebab with spices and pine nuts — charred, juicy, essential.
Turkish soup with tiny spiced meatballs and vegetables — light, aromatic, comforting.
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.