These are dishes that will make the house smell great and taste absolutely delicious Turkish food is savory and a bit addictive. Try these easy recipes and you’ll soon find out exactly what I mean.


Turkish Delight Syllabub

Prep/Cook Time: 10 min

Yield:6 to 8 servings

3/4 cup orange-flavored liqueur
juice of 2 lemons
8 tablespoons sugar
2 1/2 cups heavy cream
2 tablespoons rose water
2 tablespoons orange-flower water
2 tablespoons pistachios, finely chopped


Combine the orange-flavored liqueur, lemon juice and sugar in a large bowl and stir until sugar dissolves. Slowly stir in cream and whisk until mixture thickens. It takes awhile. Be patient. When mixture thickens dribble with the flower waters. Continue whisking until soft peaks form.
Spoon the syllabub in dollops into small glasses. Scatter pistachios on top.


Apple Baklava
Yield:24 servings

1 pound phyllo dough
1 cup melted butter
2 lemons juiced and zested
4 tablespoons honey
2 teaspoons cinnamon
3 cups diced apples
2 cups chopped toasted walnuts
2 cups chopped toasted pistachios
1 1/2 cups sugar
1/2 cup honey
1 cup water
1 lemon rind


Line a baking sheet with parchment paper. Lay down a layer of filo and brush with butter. Repeat process with 3 more sheets. Cover with damp towel and set aside. For filling, combine lemon juice and zest, honey, cinnamon, apples, and chopped nuts in a saucepan over medium-low heat for 5 minutes. Set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until there are 3 layers. Preheat oven to 350 degrees Fahrenheit and bake for 1 hour. In saucepan over medium heat, combine sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve.


Turkish Borek
Prep/Cook Time: 2 hr 20 min

Yield:10 servings

6 tablespoons olive oil
1 pound green bell peppers coarsely chopped
1 tablespoon chili powder
1 onion, coarsely chopped
2 pounds ground beef
1 cup vegetable oil,
5 eggs
1 cup whole milk
One 16-ounce package yufka or phyllo dough
2 tablespoons black cumin seeds

Salt and pepper to taste



In a large skillet, heat the olive oil over medium heat. Add peppers, chili powder and onions. Season to taste with salt and pepper. Stirring frequently, saute 10 minutes. Add beef and cook until the liquid has reduced, about 10 minutes. Season to taste with salt and pepper. Continue cooking over medium heat, stirring occasionally, 15 minutes. Transfer the vegetables and meat to a bowl and cool slightly. Preheat oven to 400 degrees Fahrenheit. Lightly oil a 9- by 13-inch glass baking dish. In a mixing bowl, whisk eggs with milk and 1/2 cup of the vegetable oil. Lay a sheet of yufka/phyllo on a work surface and brush with egg mixture. Repeat to create a stack of 2 sheets. Transfer the stack to baking dish and spread one-third of beef mixture on top. Repeat the layering twice more with oil brushed yufka sheets and beef filling. Final layer should be brushed yufka. Trim the overhanging edges of dough and tuck under. Brush remaining egg mixture on top of the borek. Sprinkle black cumin seeds and bake 45 minutes and golden brown. Let borek cool for 20 minutes. Cut into squares and serve. NOTE: If using phyllo dough, you may need to double up for each layer to get the proper thickness of dough in order to bake into a crust sturdy enough to support the meat filling.