
Turkish Bulgur Pilaf Recipe
A savory Turkish side dish built from coarse bulgur, vegetables, and tomato paste, with a measured simmer and covered resting period.
View recipeKebabs, soups, home cooking, breads, salads and sweets from Turkey.

A savory Turkish side dish built from coarse bulgur, vegetables, and tomato paste, with a measured simmer and covered resting period.
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Tender shredded chicken, buttery Baldo rice, and chicken stock make this Turkish pilaf a satisfying six-serving main dish.
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A fresh chopped salad of tomatoes, cucumbers, pointed peppers, onion, and parsley, finished with lemon, olive oil, and salt.
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Creamy yogurt, crunchy pickles, corn, and dill turn boiled potatoes into a refreshing salad for a chilled side dish.
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This creamy yogurt pasta salad combines small macaroni with mixed vegetables, corn, pickles, garlic, and dill for a chilled side dish.
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A Turkish restaurant-style chopped salad with crisp mixed vegetables and a balanced sweet-and-sour dressing for six.
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This kebab-shop-style Turkish ezme pairs finely chopped vegetables with pepper paste, tart pomegranate molasses, lemon, and warming spices.
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This fresh wheat berry salad combines herbs, vegetables, and corn with a bright lemon, olive oil, and pomegranate molasses dressing.
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A bright white bean salad with fresh vegetables and a tangy dressing, ready in 15 minutes for a simple Turkish-style side.
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A fresh Turkish-style chickpea salad with tomatoes, cucumber, peppers, parsley, lemon juice, pomegranate molasses, and sumac.
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Hand-rolled phyllo, white cheese, kaşar, and butter come together in a traditional layered borek with tender sheets and a browned top.
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This Turkish savory eggy bread uses stale loaf slices and a seasoned egg-and-milk coating for a quick pan-fried breakfast or light meal.
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Layered potato-filled yufka börek with onion, pepper paste, and a yogurt-based sauce for a warm or lukewarm savory bake.
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A Turkish tost filled with sucuk, kaşar cheese, and tomato, assembled in layers for a crisp exterior and evenly melted center.
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These cheese-filled Turkish cigar pastries use fresh yufka, a dry lor filling and small-batch frying for an evenly golden finish.
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A simple yeast-free flatbread made from flour, water, salt, and olive oil, rolled thin for quick stovetop cooking.
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This stuffed bazlama sandwich combines sucuk, melting kaşar cheese, pepper paste, and thyme for a hot homemade meal in 15 minutes.
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A make-ahead-friendly olive-oil dolma filled with tangy rice, dried eggplants, and peppers, served warm or at room temperature.
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A Turkish-style flat green bean dish for serving near room temperature, with tomatoes, aromatics, and olive oil melding during a rest.
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This mixed summer vegetable stew brings eggplant, green beans, zucchini, potatoes, peppers, and tomatoes together in one gently simmered pot.
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