EatSen · Recipes
Explore recipes and cook for free.
Traditional Bavarian-style roasted pork knuckle. The skin, scored in a cross-hatch pattern, is slow-roasted for a long time with beer and stock to achieve a golden, crispy crackling. Served with a dark gravy.
Classic German beef goulash with tender beef in a rich, paprika-spiced sauce with braised onions. Traditionally served with bread, Spätzle or bread dumplings.
Traditional Greek meatballs made with seasoned ground meat, fresh mint, feta cheese, and herbs, pan-fried until golden and crispy on the outside. A beloved meze dish served across Greece.
Traditional Greek stuffed cabbage rolls filled with a seasoned mixture of rice, ground lamb, and fresh herbs, slow-cooked in a pot and finished with a silky avgolemono lemon-egg sauce. A beloved dish served at family gatherings and festive occasions throughout Greece.
Classic Thuringian Bratwurst made from a traditional recipe: finely minced pork with marjoram, white pepper and salt, stuffed into natural sheep casings, browned on the grill or in a pan. Served with mustard and bread rolls.
A classic German beef roulade; thinly pounded steaks are spread with mustard, rolled up with bacon, onion, and cornichons, then slowly braised in a rich vegetable sauce. Served with red cabbage and mashed potatoes.
The world-famous hand-minced kebab of the Adana region. Lamb and sheep's tail fat are hand-minced, kneaded with pepper paste and chilli flakes, threaded onto wide flat skewers, and cooked over a charcoal grill. Served wrapped in lavash with sumac onions, charred peppers, and tomatoes.
Bursa's famous İskender kebab; thinly sliced lamb is arranged over torn pieces of pide bread and topped with tomato sauce and foaming butter. Served with plain yoghurt on the side.
A traditional çiğ köfte from South-Eastern Anatolia; a traditional delicacy prepared by kneading fine bulgur, lean minced meat, isot and spices over a long period, served with lettuce leaves and lavash bread.
Traditional Turkish köfte; a delicious meatball made by kneading minced meat, onion, breadcrumbs and spices into an oval shape, then pan-fried until golden. Crispy and golden on the outside, juicy and spiced within.
Ali Nazik, the legendary dish of Gaziantep cuisine, is served on a velvety base of charred aubergine combined with garlic yoghurt, topped with lamb sautéed in butter and finished with a butter and chilli flake sauce.
A homemade version of traditional Turkish döner kebab. Thinly sliced lamb is marinated in a yoghurt and onion marinade, stacked tightly in a mould and slow-roasted in the oven, with the outer layers sliced off thinly. Served with lavash flatbread, tomato, sumac-tossed red onion and yoghurt sauce.
Hünkâr Beğendi, one of the most distinguished flavours of Ottoman palace cuisine, is served as lamb slow-cooked in tomato sauce atop a velvety purée of charred aubergine enriched with kashar cheese and béchamel sauce. The smoky aroma of the purée and the deep flavour of the meat create a perfect harmony.
The legendary taste of Bursa, İskender: thinly sliced lamb döner arranged over torn pide, brought together with hot tomato sauce and melted butter. Served with thick yoghurt and charred vegetables on the side.
İzmir köfte is the most beloved baked dish of İzmir cuisine; it is made by placing long oval kofta on top of fried aubergine and potato slices and baking them in tomato sauce. It is served with kofta that are lightly browned on the outside and juicy inside, alongside perfectly tender vegetables.
One of the most well-known dishes of South-Eastern Anatolian cuisine, featuring a soft shell made from fine bulgur and semolina, filled with sautéed mince, walnuts and a spiced filling, then sealed into an oval shape and deep-fried. It offers a crispy exterior with a rich, spiced interior.
A traditional köfte unique to the İnegöl district of Bursa, kneaded with finely grated onion and bicarbonate of soda, and shaped into flat, long patties. The outside is lightly browned while the inside is extremely soft and juicy.
A quintessential flavour of traditional Turkish cuisine, grilled köfte is made by kneading minced beef, grated onion, breadcrumbs and fresh parsley, shaping into oval cylinders, and cooking over charcoal or on a grill. Served with lavash bread, charred peppers and tomatoes, it has a lightly browned exterior with a moist, tender interior.
Traditional Adana kebab prepared with hand-minced meat and coloured with pepper flakes. Lamb mince kneaded with tail fat is threaded onto wide skewers and cooked over glowing embers. Served on lavash bread with sumac-dressed onion, charred tomato and pepper.
The world-famous kebab of Gaziantep cuisine; grilled lamb cubes are placed on a silky base of charred aubergine blended with garlic yoghurt, finished with a drizzle of buttery tomato sauce. The smoky aubergine aroma, the freshness of the yoghurt and the flavour of the lamb create a perfect harmony.
Tantuni, the famous street food of Mersin, is prepared by frying small diced beef in beef suet on a griddle pan, seasoned with tomato purée and fresh tomato, then wrapped in thin lavash bread. It is served with fresh parsley, onion and lemon.
A traditional kebab from the Nevşehir and Ürgüp region, in which lamb and vegetables are slow-cooked for hours inside a clay jug sealed with dough. The jug is broken open at the table; the meat, with its steam trapped inside, is incredibly tender, and the vegetables melt into their own juices.
Bursa's world-famous İskender kebab is prepared in the traditional style with thinly sliced lamb, buttery tomato sauce, pieces of pide bread, and strained yoghurt on the side. At home, the lamb is marinated using a method close to the döner technique and cooked over high heat before serving.
This classic kebab, originating from the Florya district of Istanbul, is prepared by wrapping spiced mince in lavash bread, slicing it, and serving it topped with a buttery tomato sauce and garlic yoghurt. The combination of crisp exterior, juicy mince, and soft bread makes this dish truly unique.
