Doner Kebab

Lahmacun

Kumpir

Iskender Kebab

Authentic Turkish Wine

Chicken Shish Kebab

Yaprak Sarma

Trim excess fat from the lamb shoulder and slice the meat very thinly across the grain. If slices are large, cut to roughly 1–2 cm wide strips so they stack and cook evenly.

Prepare meat

In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper and salt. Whisk until smooth.

Make marinade

Add the sliced lamb to the marinade and toss thoroughly to coat. Press the meat down so there are no air pockets, cover tightly and refrigerate for at least 4 hours and up to 24 hours (overnight is best).

Marinate

If you want a denser doner texture, stack marinated slices tightly on a skewer or skewer-shaped rod and press firmly. For home pan/grill cooking you can press slices into a loaf shape by wrapping in cling film and chilling for 30–60 minutes; remove film before cooking.

Stack and press (optional)

Preheat a grill, grill pan or heavy skillet over medium-high heat and brush with a little oil. Working in batches, spread or stack slices on the hot surface without overcrowding. Cook the meat until well browned and edges are crisp, about 3–5 minutes per side for thin slices. If using a stacked loaf or skewer, cook the outside surface, shave cooked layers with a knife, then continue cooking until internal pieces are done. Keep cooked meat warm on a tray covered loosely with foil.

Cook on grill or pan

When all meat is cooked, chop the larger pieces into bite-size strips and toss with a teaspoon of olive oil to keep moist. Taste and adjust salt.

Finish

Combine 1 cup plain yogurt with 1 small clove garlic minced, 1 tsp lemon juice, 1 tbsp olive oil, and salt to taste (about 1/4 tsp). Optionally add 1 tbsp chopped dill or mint. Stir until smooth and refrigerate until ready to serve.

Garlic yogurt sauce

Mix 1/2 cup tomato purée or passata with 1 tsp harissa or chili paste, 1 tsp olive oil, 1/2 tsp smoked paprika and salt to taste. Warm briefly or serve at room temperature.

Spicy red sauce (optional)

Warm the pita or flatbreads in a dry skillet or wrapped in foil in a warm oven (170°C / 340°F) for 5–8 minutes so they are pliable.

Warm bread

Thinly slice tomatoes and red onion, shred lettuce, chop parsley, and slice or drain pickles so everything is ready to assemble.

Prepare vegetables

Open each warmed pita pocket or lay a flatbread flat. Spread about 2–3 tbsp garlic yogurt sauce onto bread, spoon 180–200 g (about 3–4 oz) cooked doner meat per sandwich, add tomato slices, a handful of shredded lettuce, a few rings of red onion, pickles and sprinkle with chopped parsley. Drizzle a little spicy red sauce if desired and finish with a light sprinkle of sumac and optional red pepper flakes.

Assemble kebabs

Fold or roll the bread to enclose the filling and serve immediately while warm. Provide extra yogurt and spicy sauce on the side.

Serve

lamb shoulder, thinly sliced

plain yogurt

olive oil

lemon juice

garlic, minced (about 3 cloves)

ground cumin

ground coriander

smoked paprika

ground black pepper

salt

pita breads or flatbreads

tomato, thinly sliced

red onion, thinly sliced

romaine or iceberg lettuce, shredded

fresh parsley, chopped

pickled cucumbers or sliced cucumbers

garlic yogurt sauce (see note)

spicy red sauce (schar, harissa style or optional)

extra olive oil for drizzling

sumac

crushed red pepper flakes (optional)

In a large mixing bowl combine warm water (about 100–110°F / 38–43°C), sugar, and instant yeast. Stir and let sit 5 minutes until foamy. Add flour, semolina (if using), salt, and olive oil.

Activate and mix dough

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 5–7 minutes on medium-low.

Knead

Shape into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

First rise

While the dough is rising, finely chop onion, tomatoes (remove seeds to avoid excess moisture), and red bell pepper. Finely chop parsley and mint if using.

In a bowl combine ground meat, chopped onion, tomatoes, chopped red pepper, tomato paste, red pepper paste (if using), olive oil, parsley, paprika, cumin, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands or a spoon until evenly distributed and slightly pasty—this helps it adhere to the dough. Taste a small amount (if using lamb, cook a tiny pinch in a pan first) and adjust seasoning.

Combine topping ingredients

If the topping is very wet, place it in a fine sieve over a bowl for 10–15 minutes or press gently with a spoon to remove excess liquid so it doesn't make the dough soggy.

Drain if necessary

Position an oven rack near the top third of the oven and preheat to 500°F (260°C) or the highest setting. If you have a pizza stone, place it in the oven while preheating. Line baking sheets with parchment or lightly dust with semolina/flour.

Preheat oven and prepare pans

Punch down the risen dough and divide into 8 equal portions (for roughly 8 x 8–9-inch lahmacun) or 6 for larger rounds. Shape each portion into a tight ball and let rest 10 minutes, covered, to relax the gluten.

Divide dough

On a lightly floured surface, roll each ball into a very thin circle (about 8–9 inches / 20–23 cm) — aim for thickness of a tortilla. Keep other dough balls covered to prevent drying.

Roll out

Spread a thin, even layer (about 2–3 tablespoons) of the meat mixture over each rolled-out dough, leaving a small edge. Use the back of a spoon to press the topping so it is nearly flush with the dough; this ensures even cooking.

Transfer to the preheated oven (onto stone or baking sheet). Bake 5–8 minutes until edges are crisp and topping is cooked and slightly blistered. If your oven has a broiler or grill function, you can broil 1–2 minutes at the end to get char spots — watch carefully.

Bake

Remove lahmacun, brush edges lightly with olive oil if desired, and let rest 1 minute. Repeat with remaining rounds. If baking on a baking sheet rather than stone, you may bake two at a time depending on oven size.

Serve warm. Squeeze lemon wedges over each lahmacun and sprinkle with chopped parsley or mint. Traditionally, fold or roll with extra parsley, chopped tomatoes, onions, and a squeeze of lemon, then eat immediately.

Leftovers: Store cooled lahmacun separated with parchment in an airtight container in the refrigerator up to 3 days. Reheat in a 400°F (200°C) oven for 5–7 minutes or briefly in a hot skillet to crisp.

all-purpose flour

instant yeast

fine semolina (optional, for texture)

warm water

sugar

lean ground lamb or beef

finely chopped onion

finely chopped tomatoes (seeded and drained)

finely chopped red bell pepper

tomato paste

red pepper paste (optional/aczikbiber or pasteika)

finely chopped fresh parsley

paprika (sweet)

red pepper flakes (pul biber) or to taste

black pepper

lemon wedges (for serving)

fresh mint or more parsley (optional, for serving)

all-purpose flour (for dusting)

olive oil (for brushing)

Preheat the oven to 220°C (425°F). Scrub the potatoes thoroughly and dry them. Prick each potato several times with a fork to allow steam to escape.

Preheat and prepare potatoes

Brush each potato with olive oil and lightly sprinkle with 1/2 tsp salt each (divide the 2 tsp salt across potatoes). Place directly on the oven rack or on a baking sheet lined with foil and bake for 60–75 minutes, until the skins are crisp and a skewer slides into the center easily.

When potatoes are baked, remove from oven and let them rest 5 minutes until cool enough to handle. Cut a slit lengthwise along the top of each potato and push the ends toward the center to open it. Using a spoon, scoop and transfer about half of the potato flesh from each potato into a bowl, leaving a sturdy skin shell.

Steam and mash interior

To the bowl with hot potato flesh add 2 tablespoons butter per potato (8 tbs total for 4 potatoes), 30 ml (2 tbs) milk per potato (120 ml total), 1/2 tsp salt and 1/4 tsp black pepper per potato (divide total 2 tsp salt and 1 tsp pepper across the bowl). Mash until smooth and creamy. Taste and adjust seasoning. If you prefer a looser texture, add remaining milk by tablespoon until desired creaminess is reached.

Spoon the mashed mixture back into the potato shells, piling it up slightly to form a mound. Add a small knob of butter (optional 1/2 tbs per potato) on top if desired. Keep warm in the oven at 90–100°C (200–210°F) while you prepare fillings.

Grated cheeses: keep cheddar and mozzarella ready in bowls. For a melty finish, sprinkle a mix of cheeses on the hot mashed potato and place under the broiler or in a hot oven for 2–3 minutes until melted.

Sour cream: transfer to a serving bowl and season lightly with a pinch of salt and a grind of black pepper if desired.

Buttered corn: if using canned or frozen corn, heat in a skillet with 1 tbs butter until warmed through, season with a pinch of salt, and keep warm on low heat.

Meat filling: if using pre-cooked sausage or ground beef, reheat in a skillet for 3–4 minutes with a splash of oil to warm and brown slightly; season with salt and pepper. Keep warm.

Vegetable toppings: place diced tomatoes, roasted peppers, pickles, olives, and green onions in separate small bowls for easy assembly. Chop fresh parsley or dill and set aside.

For each potato, mound shredded/melted cheese over the warm mashed interior. Arrange desired fillings (corn, meat, vegetables, pickles, olives) in sections on top of and around the mashed center. Add a dollop of sour cream and a spoonful of salsa or ajvar if using. Finish with a sprinkle of green onions and fresh herbs. Serve immediately.

Assemble kumpir

large baking potatoes (Russet or Yukon Gold)

unsalted butter

whole milk

grated cheddar cheese

grated mozzarella

sour cream

buttered corn (canned or fresh kernels, warmed)

chopped pickles (cornichons or dill pickles)

sliced black olives

diced tomatoes

diced roasted red peppers

sliced green onions

diced cooked sausage or cooked ground beef

salsa or ajvar (optional)

butter for toppings (extra, optional)

fresh parsley or dill (chopped, optional)

Trim excess fat from the lamb or beef and slice thinly against the grain into ribbons. In a large bowl combine 1 cup yogurt, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp paprika, 1 tsp ground cumin, 1.5 tsp salt and 1/2 tsp black pepper. Add the sliced meat, toss to coat thoroughly, cover and refrigerate at least 2 hours or overnight for best flavor.

Marinate the meat

When ready to cook, bring the marinated meat to room temperature (about 20–30 minutes). Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add a little oil if the pan is dry, then add the marinated meat in a single layer (work in batches if needed). Sear the meat without crowding for 2–3 minutes per side until browned and slightly crisp on edges and cooked through. Remove to a plate and keep warm. Reserve any pan juices.

Cook the meat

In a small saucepan heat 2 tbsp olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 1 minced garlic clove and cook 30 seconds. Stir in 1 tbsp tomato paste and cook 1 minute, then add 400 g grated/crushed tomatoes, 1/2 tsp sugar, 3/4 tsp salt and 1/4 tsp black pepper. Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm.

Make the tomato sauce

Preheat oven to 200°C (390°F). Cut the stale pide or pita into bite-size squares or strips. Place on a baking sheet, dot with 4 tbsp butter pieces or brush with melted butter, and bake 6–8 minutes until warmed and slightly crisp. Alternatively, toast in a skillet until golden.

Prepare the bread

Place the buttered bread pieces onto a shallow serving platter in an even layer. Spoon the warm tomato sauce over the bread just enough to moisten (do not drown).

Arrange the base

Pile the sliced cooked meat evenly over the sauced bread. Pour any reserved pan juices over the meat for extra flavor.

Top with meat

In a bowl mix 2 cups thick plain yogurt with 1 minced garlic clove and 1/2 tsp salt until smooth. If yogurt is very loose, drain in a fine sieve for 15–30 minutes to thicken. Spoon or dollop the garlic yogurt over the meat in a few generous spoonfuls, covering most of the surface.

Prepare yogurt

In a small saucepan melt 4 tbsp unsalted butter over low heat. Add 1 tsp paprika and gently warm for 30 seconds—do not burn the paprika. Optionally add a pinch of Aleppo pepper or red pepper flakes for heat. Pour this hot butter–paprika oil evenly over the yogurt and meat to sizzle and add color.

Make the spiced butter oil

Drizzle the remaining 2 tbsp melted butter or clarified butter over the assembled dish for extra gloss.

Finish with melted butter

Arrange roasted or sliced tomato and roasted green pepper on top or alongside. Sprinkle 2 tbsp chopped parsley if using. Serve immediately while hot. Traditional Iskender is eaten with the tomato–butter sauce soaked into the bread, yogurt topping, and thinly sliced meat.

lamb leg or beef sirloin, thinly sliced

plain yogurt (for marinade)

garlic, minced

black pepper, freshly ground

stale pide or pita bread

ripe tomatoes, grated or crushed (or canned crushed tomatoes)

onion, finely chopped

plain yogurt (thick, strained if possible)

paprika (for oil)

melted butter or clarified butter (for drizzling)

tomato, thinly sliced or roasted

green pepper, roasted or pan-fried

finely chopped parsley (optional)

Sanitize all equipment with a no-rinse sanitizer per product instructions. Inspect grapes, remove rotten fruit and excess leaves. Keep sanitized surfaces and containers ready.

Sanitize and prepare

Weigh approximately 8 kg of ripe grapes. Place grapes into a sanitized primary fermenter or onto a clean sanitized surface and crush by hand or with a sanitized crusher. If using stems, remove large stems or place fruit in a nylon straining bag to limit bitter tannins from excessive stem contact.

Crush and destem grapes

Take a sample of the juice and measure Brix with a hydrometer or refractometer. If Brix is below target (around 22–24 Brix for full-bodied table wine), dissolve up to 100 g sugar into a small amount of hot water, cool, and add gradually until desired Brix is reached. If acidity feels low, dissolve 3 g tartaric acid into a little water and add to the must, mixing well.

Measure and adjust must

Dissolve 1 tsp of crushed Campden tablet(s) (or the equivalent potassium metabisulfite dose per manufacturer instructions) into a small amount of water and stir into the must. Cover the fermenter and let sit for 24 hours to allow the sulfite to sanitize natural microbes before inoculation.

Add sulfite

After 24 hours, re-sanitize hands and instruments. Rehydrate the wine yeast per the manufacturer's instructions (typically in 30–50 ml of 35–40°C water for 15 minutes) then add the rehydrated yeast to the must. Add 1 tsp yeast nutrient and stir gently to distribute.

Pitch yeast and nutrients

Cover the fermenter with a sanitized lid and fit an airlock, or cover loosely if you intend to punch down daily. Ferment at a steady temperature around 20–24°C. For red wine, allow skins and juice to ferment together for 5–10 days, punching down the cap (pressed skins) twice daily to ensure color and tannin extraction. Monitor specific gravity with a hydrometer: expected to drop from roughly 1.095–1.105 (22–24 Brix) toward 1.020–1.030 after primary fermentation.

Primary fermentation

When primary fermentation slows and you have reached the desired extraction (typically after 5–10 days), press the must using a sanitized press or by draining through a strainer into a sanitized carboy. Transfer the free-run and pressed wine into a carboy, leaving heavy solids behind. Fit an airlock and allow secondary (malolactic, if desired) fermentation to proceed. Monitor gravity until it stabilizes around 0.998–1.000 (complete fermentation) or your desired residual sugar level.

Press and transfer

Allow wine to ferment and clarify in the carboy for 2–6 weeks at a stable cool temperature (14–18°C). Rack (siphon) the wine off lees into a clean sanitized carboy every 3–6 weeks to help clarify, topping up with a little water if necessary to minimize airspace. If you want natural malolactic fermentation (common in many Turkish reds), ensure temperatures and bacteria are present or inoculate with malolactic culture per instructions.

Secondary fermentation and clarification

After fermentation is complete and the wine is clear, test free SO2 and adjust with small doses of potassium metabisulfite if bottling (follow product guidance for typical free SO2 of 25–35 ppm for red wines). Optionally cold-stabilize for a few days to a week to reduce tartrate crystals. Age the wine in carboy or oak (if desired) for 6–12 months to develop flavors; Turkish varietal wines often benefit from several months of bottle aging as well.

Stabilize and age

Use a sanitized primary fermenter sized to hold at least 10 L for 8 kg of grapes (must volume roughly 6–8 L depending on press yield). Ensure airlock and bung fit tightly. Keep a hydrometer or refractometer on hand for sugar/gravity checks. Use siphon tubing and a racking cane for transfers to avoid disturbing lees. If bottling, sanitize bottles and corks or caps thoroughly. Store finished bottles on their sides in a cool dark place (12–16°C) to age.

Sanitizer: follow manufacturer's instructions for dilution and contact time. Proper sanitation is critical at every transfer stage to avoid spoilage.

Optional: Use a small nylon bag for stems to control tannin extraction; use oak chips or a small oak barrel if you want a more pronounced oak character — add these during secondary aging and monitor flavor regularly.

Vitis vinifera grapes (blend of Öküzgözü and Boğazkere or substitute with Cabernet Sauvignon/Grenache)

Winemaking yeast (Saccharomyces cerevisiae wine strain)

Tartaric acid (if grapes are low in acidity)

Campden tablets (potassium metabisulfite) - to sanitize must

Yeast nutrient

Sugar (optional, for chaptalization if initial Brix is low)

Water (for topping up during fermentation and after racking)

Primary fermenter (food-grade bucket or carboy, ~10 L capacity)

Airlock and bung

Hydrometer or refractometer (for measuring sugar/Brix)

Siphon tubing and racking cane

Fermentation lock-safe bottles (750 ml) or bulk carboy(s)

Screw-top or corks and corker (if bottling)

Sanitizer (no-rinse, e.g., Star San)

Small nylon straining bag (optional, for stems/seeds)

In a mixing bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, sweet paprika, smoked paprika (if using), turmeric, black pepper, kosher salt, and red pepper flakes. Whisk until smooth and well combined.

Make the marinade

Add the cubed chicken to the marinade and toss until every piece is thoroughly coated. Cover the bowl with plastic wrap or transfer to a resealable bag. Refrigerate for at least 1 hour and up to 8 hours (overnight for maximum flavor). If short on time, allow at least 30 minutes.

Marinate the chicken

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a grill to medium-high heat (about 400-450°F / 200-230°C). If using a grill pan or broiler, preheat accordingly and lightly oil the grates or pan.

Prepare grill and skewers

Cut bell peppers into 1-1/2 inch pieces, separate red onion into wedges, and slice zucchini into 1/2-inch rounds or half-moons. Keep cherry tomatoes whole. Toss the vegetables lightly with a small amount of olive oil and a pinch of salt and pepper.

Thread marinated chicken pieces and prepared vegetables onto skewers, alternating chicken with pieces of bell pepper, onion, zucchini, and cherry tomato. Leave a small gap between pieces for even cooking. Reserve any excess marinade to brush on while grilling if desired.