Traditional Turkish semolina pudding dessert.

Irmik Tatlisi

Traditional Turkish dessert, sweet and indulgent.

Kemal Pasa Tatlisi (5 pcs)

Sheep's Head or Foot Soup, or Kelle Paca, is a traditional Turkish soup made with the head or foot of a sheep, simmered with vegetables and seasonings. This dish offers a rich, hearty flavor profile and is typical of Turkish cuisine, often enjoyed for its nourishing qualities, especially in winter seasons. Here's how to make it at home.

Sheeps Head or Foot Soup (Kelle Paca)

Mix Grill Kebab for 4 People

Mix Grill Kebab for 4 Persons

Rice Pudding (Sütlaç)

Stuffed Mussels

Pumpkin Dessert (Kabak Tatlısı)

Ottoman Sherbet

Ayran

Turkish Tea

Kemal Pasha Dessert

Pumpkin Dessert (Kabak Tatlisi)

Doner Shawarma Wrap

Lamb Chop Shish

Liver Shish

Eggplant Kebab

Mix Grill Kebab for 4 Person

Doner Plate

Stuffed Mussels (Midye)

Vegan Meat Balls

Chicken Soup

Caesar Salad

Mix Cold Appetizers

irmik Tatlisi - Turkish Semolina Dessert

In a large saucepan, melt the butter over medium heat. Add the semolina and pine nuts, and cook, stirring constantly, until the semolina is golden brown.

Prepare the Base

In another pot, combine the milk, granulated sugar, and water. Bring to a boil, stirring frequently to dissolve the sugar.

Combine Milk and Sugar

Slowly pour the boiling milk mixture into the semolina mixture, stirring continuously to prevent lumps. Cook for an additional 5-7 minutes until the mixture thickens.

Mix Together

Remove from heat and stir in the vanilla extract and ground cinnamon. Mix well.

Flavor the Pudding

Pour the mixture into a greased serving dish or individual bowls. Allow it to cool at room temperature, then refrigerate for at least 2 hours to set.

Set the Pudding

Before serving, sprinkle coconut flakes on top for garnish. Cut into squares or serve in bowls.

Garnish and Serve

Semolina

Granulated Sugar

Milk

Butter

Vanilla Extract

Pine Nuts

Coconut Flakes

Ground Cinnamon

Water

In a saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a boil over medium heat, then reduce heat and let it simmer for about 10 minutes. Remove from heat and let it cool.

Prepare the Syrup

In a mixing bowl, melt the butter and add the semolina, milk, sugar, baking powder, and vanilla extract. Mix well until smooth.

Make the Batter

Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish. Bake for about 30-35 minutes or until golden brown.

Bake the Mixture

Once baked, remove the dish from the oven and immediately pour the cooled syrup over the hot dessert. Allow it to absorb the syrup.

Combine with Syrup

Allow the dessert to cool completely. Cut into squares, garnish with chopped walnuts or pistachios, and serve.

semolina

granulated sugar

water

milk

butter

baking powder

vanilla extract

chopped walnuts or pistachios (for garnish)

syrup (prepared separately)

Traditional Turkish soup made with sheep's head or foot.

Thoroughly clean the sheep's head or foot under cold running water. Chop the onion, carrot, and garlic cloves into large pieces.

Prepare the Ingredients

In a large pot, add the cleaned sheep's head or foot, water, chopped onion, carrot, bay leaves, black peppercorns, and garlic. Bring to a boil over medium heat.

Cook the Meat

Once boiling, reduce the heat to low and let it simmer for about 3 to 4 hours, or until the meat is tender and falling off the bone.

Simmer

After the meat is tender, add salt to taste. Remove the pot from heat and strain the broth to separate the meat from the liquid.

Season the Soup

Shred the meat from the sheep's head or foot and return it to the broth. Add chopped fresh parsley and squeeze in the juice of one lemon before serving.

Prepare the Meat

Sheep's head or foot

Onion

Carrot

Garlic cloves

Bay leaves

Black peppercorns

Salt

Fresh parsley

Lemon

In a large bowl, mix olive oil, garlic powder, paprika, cumin, salt, black pepper, and lemon juice to create a marinade.

Prepare the Marinade

Cut the chicken breast and lamb into equal-sized cubes. Add them to the marinade, ensuring they're well coated. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Marinate the Meat

While the meat is marinating, prepare the vegetables by cutting them into chunks. Set aside.

Prepare Vegetables

Soak the wooden skewers in water for 30 minutes (if using). Thread the marinated chicken, lamb, and vegetables onto the skewers, alternating between meat and veggies.

Assemble the Kebabs

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the meat is fully cooked and has nice grill marks.

Grill the Kebabs

Remove from grill, let them rest for a few minutes, then serve hot with your favorite sauce or dip.

Serve

Chicken breast

Lamb, cubed

Bell peppers, cut into chunks

Red onion, cut into chunks

Zucchini, sliced

Olive oil

Garlic powder

Paprika

Cumin

Black pepper

Lemon juice

Skewers (wooden or metal)

In a large bowl, combine olive oil, minced garlic, lemon juice, paprika, cumin, salt, and black pepper. Mix well.

Add the cubed chicken and lamb to the marinade. Mix until all pieces are well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Preheat your grill to medium-high heat. While the grill is heating, thread the marinated meat, bell peppers, onion, and zucchini onto the soaked skewers, alternating between meats and vegetables.

Prepare the Skewers

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the meat is cooked through and has nice grill marks.

Grilling

Remove the skewers from the grill and let them rest for a few minutes before serving. Serve hot with your favorite dipping sauce or flatbread.

Chicken breast (cubed)

Lamb meat (cubed)

Bell peppers (cut into chunks)

Onion (cut into chunks)

Zucchini (sliced)

Garlic (minced)

Skewers (soaked in water)

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until rice is tender and water is absorbed.

Prepare the Rice

In a large saucepan, combine the cooked rice, milk, sugar, vanilla extract, and salt. Stir well and bring the mixture to a simmer over medium heat.

Combine Ingredients

In a small bowl, mix the cornstarch with a few tablespoons of cold milk to create a slurry. Once the pudding is simmering, gradually add the cornstarch mixture, stirring constantly. Cook for an additional 5-10 minutes until the pudding thickens to your desired consistency.

Thicken the Pudding

Remove the pudding from heat and let it cool slightly. Pour the rice pudding into individual serving bowls or one large dish. Refrigerate for at least 2 hours to chill. Before serving, sprinkle with cinnamon and chopped nuts if desired.

Cool and Serve

Rice

Sugar

Cornstarch

Cinnamon (for garnish)

Chopped Nuts (optional, for garnish)

Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Remove the beards if necessary.

Prepare the Mussels

Preheat the Oven

In a bowl, combine breadcrumbs, minced garlic, chopped parsley, grated parmesan cheese, olive oil, lemon juice, salt, and black pepper. Mix well until all ingredients are combined.

Make the Filling

Place the cleaned mussels on a baking tray. Spoon the filling mixture generously onto each mussel half.

Stuff the Mussels

Bake in the preheated oven for about 15-20 minutes or until the topping is golden brown and the mussels are cooked through.

Bake the Mussels

Remove from the oven and let cool slightly. Serve warm with lemon wedges on the side.

mussels

breadcrumbs

garlic, minced

parsley, chopped

parmesan cheese, grated

olive oil

salt

black pepper

lemon juice

Peel the pumpkin and cut it into small cubes.

Prepare the Pumpkin

In a large pot, combine the pumpkin cubes, sugar, and water. Bring to a boil over medium heat.

Cook the Pumpkin

Reduce heat to low and let it simmer for about 30 minutes, or until the pumpkin is tender and the mixture thickens.

Stir in lemon juice, cinnamon, and vanilla extract. Cook for an additional 5 minutes.

Add Flavorings

Remove from heat and let it cool. Serve warm or chilled, garnished with chopped walnuts.

Pumpkin

Walnuts (chopped)

Cinnamon

Vanilla extract

In a large saucepan, bring the water to a boil. Add the sugar and stir until dissolved. Remove from heat.

Stir in the fresh lemon juice, dried rose petals, and ground cinnamon into the sugar water. Let it steep for about 30 minutes.

Add Flavors

After steeping, strain the mixture through a fine mesh sieve into a pitcher to remove the rose petals. Allow the sherbet to cool to room temperature, then refrigerate until chilled.

Strain and Cool

Serve the chilled Ottoman sherbet over ice cubes in glasses. Garnish with chopped pistachios and a few rose petals if desired.

Fresh lemon juice

Dried rose petals

Ground cinnamon

Pistachios, chopped

Ice cubes

In a blender, combine the yogurt, water, and salt.

Mix Ingredients

Blend the mixture on high speed until smooth and frothy.

Blend

Taste the ayran and adjust the salt if necessary.

Taste and Adjust

Pour the ayran into glasses and serve chilled.

Yogurt

In a kettle, bring 4 cups of water to a rolling boil.

Boil the Water

Once the water is boiling, add 4 tablespoons of black tea leaves directly into the kettle.

Add Tea Leaves

Lower the heat and let the tea leaves simmer for about 10-15 minutes.

After simmering, strain the tea into a teapot, discarding the leaves.

Strain the Tea

Pour the tea into small glasses. Add sugar to taste and enjoy your Turkish tea!

Black tea leaves

In a large saucepan, melt the butter over medium heat. Add the semolina and stir continuously until it turns golden brown.

Gradually add the milk and sugar to the semolina mixture, stirring constantly. Cook until the mixture thickens and pulls away from the sides of the pan.

Add Milk and Sugar

Add vanilla extract and mix well. Remove from heat and let it cool slightly.

Irmik Tatlisi

Kemal Pasa Tatlisi (5 Pcs)

Sheeps Head Or Foot Soup (kelle Paca)

Mix Grill Kebab For 4 People

Mix Grill Kebab For 4 Persons

Rice Pudding (sütlaç)