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Tastes From Turkey

Big & Little Cooks – Cooking Together

Tastes From Turkey

The food of Turkey embraces so many diverse influences from Arabic to Russian Greek and so much more. This produces for the home cook a delicious aromatic and taste packed journey.

Recipes from the Class

  • Turkish Flatbread Bread

  • Spiced Chicken Thighs

  • Tomato salad Turkish style – Ezme

  • Yoghurt Dip – Haydari

  • The Turkish sweet Kitchen – Katmer

Spiced Chicken Thighs

A yummy taste of Turkey with minimum fuss and bags of flavour

Image of Spiced chicken thighs at Food Sorcery Cookery School Didsbury Manchester

Serves 4

8 chicken thighs on the bone (it’s fine to use boneless if serving in wraps or salad)
50 Ml of Plain Yoghurt
Food Sorcery spice mix (1 tbsp of each Dried Mint – ground ginger –Smoked paprika
Zest & juice of 1/2 lemon


  1. Put all the ingredients, including the chicken, into a freezer bag
  2. Shake & squeeze the bag until all the chicken pieces are coated
  3. Pop into a fridge for 30 mins to 1 hr
  4. Remove the chicken pieces and place on a lined tray
  5. In a preheated oven, cook the chicken at 2000c for 15 minutes, turn and cook for a further 10 minutes. Check largest piece is cooked, return to the oven if necessary
  6. Serve with salad, dips and flat bread

Food Sorcery Tips

  • Marinade as long as possible to enhance the flavours
  • If barbecuing, cook indirectly (not over direct flame) to avoid burning the marinade
  • The spice mix can also be used on lamb meatballs, fish or even halloumi
  • ‘Big & Little Cooks’ events are for parents and children to share quality time preparing and eating inspirational food guided by our inspiring chef. Events run each month and the theme varies


Email us to receive more spice mix recipes and upcoming events


Turkish Flatbread with Sesame Seeds (Pide Ekmeği or Ramazan Pidesi)

Serves 4


1/2 Tbs. active dried yeast
350 ml lukewarm water
1/2 Tbs. superfine sugar
1 Tbs. olive oil
250 g strong white bread flour
1/2 tsp. salt
Small egg yolk
50 ml milk
1 Tbs. polenta, cornmeal or semolina
1 tsp. nigella (black onion) seeds
1 tsp. sesame seeds

In a jug, mix together the yeast, water, sugar and olive oil. Set in a warm place for 10 to 15 minutes to activate the yeast. It should form a froth.

In a large bowl, mix together the flour and salt. Gradually add the yeast mixture to the flour mixture, using your hands to mix it into a thick dough. Using your hands, knead the dough for 10 minutes. It will become stretchy, slightly glossy and pliable. Knead until any lumps disappear and the dough is smooth.

Place the dough in a clean oiled bowl and cover with a damp cloth or with oiled plastic wrap. Put the bowl in a warm place for 1 hour to allow the dough to rise. (Depending on the temperature, it may take longer to double in size. You can tell when it has finished rising as the dough will dent rather than spring back when you press it.)

Place the dough on a floured work surface. It will be quite sticky with a soft, stringy honeycomb texture inside, so flour your hands, too. Knock back the dough by pressing out the air with your knuckles and then divide it into 2 balls. Re-cover the balls and let rest for 15 to 20 minutes.

Meanwhile, preheat an oven to its maximum setting, around 475°F (240°C). large, upturned baking tray in the oven to heat up.

In a small bowl, whisk together the egg yolk and milk. Flour the work surface and your hands again and firmly flatten piece of dough into an oblong about 12 by 6 inches (30 by 15 cm) and about 1/2 inch (1 cm) thick flatten evenly then the dough will rise evenly (this is not a major disaster)

Remove the tray from the oven and dust with 1 Tbs. polenta. Transfer the piece of dough to tray. (If you like, prepare the dough on a sheet of parchment paper, dusted with polenta as before, and directly transfer the bread on the paper to the stone.) Working quickly make indents the tops of the dough all over with your fingertips, then brush with the egg and milk glaze. Scatter half of the nigella and sesame seeds over each. Bake the bread until risen and golden, about 10 minutes. Remove from the oven, transfer to a wire rack to cool and eat while still warm. Makes 1 loaf.


Turkish Tomato dip Ezme
Can be found in Kebab houses all over Turkey. A mildly spicy tomato and onion salad.

Image of Turkish Tomato dip Ezme made at Food Sorcery Didsbury Manchester Vegetarian

Serves 4


4 medium-sized ripe tomatoes, halved and seeds removed
1 medium onion, finely chopped
2-3 small spicy green chillies –(use less or more depending on how spicy you like)
15ml/1 tbsp. red pepper paste (or a little less if you prefer less spicy)
15ml/1 tbsp. tomato paste
Juice of half a lemon
Handful of flat leaf parsley, finely chopped
Handful of fresh mint leaves, finely chopped
30ml/ 2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper to taste


  1. Combine the red pepper paste and tomato paste with the onions in a bowl. Knead and mix them well with your hands so that the paste infuses to the onions; this also softens the onions and make them more palatable.  If you can’t get red pepper paste, you can add a touch of spice with 1-2 tsp red pepper flakes and infuse them to the onions with the tomato paste.
  2. Stir in the tomatoes, peppers, parsley and mint, combine well. Drizzle the extra virgin olive oil over. Season with salt and ground pepper and give them all a good mix. Cover and keep in the fridge until serving. It would be best if you can let the Ezme sit for an hour or so before serving; this will help the flavors develop
    You can prepare Ezme ahead of time even a day ahead.

Haydari (Turkish yoghurt dip)

Haydari is a Turkish meze of strained yogurt, herbs and garlic

Serves: 4


250 grams natural yoghurt
2 cloves garlic
Small pinch salt
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
50g cream cheese, softened
mint leaves, for garnish

1. Line a sieve with two layers of muslin and place over a medium bowl. Place the yoghurt on the muslin and cover the sieve with cling film. Allow yoghurt to strain 8 hours or overnight.( if using very thick yoghurt no need to strain for quick eats)
2. Spoon the strained yoghurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yoghurt. Stir the dill, parsley and cream cheese into the yoghurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

Turkish Sweet Katmer

Turkish crunchy pancakes with pistachio and clotted cream

Image of Turkish Dessert Katmer cookery class at Food Sorcery Cookery School didsbury Manchester

Serves: 4

4 sheets of filo pastry, thawed (each sheet about 30 cm x 27 cm – 11 in x 12 in)
30 ml / 2 tbsp. melted unsalted butter
55 gr / 2 oz. clotted cream, Turkish kaymak or mascarpone cheese
60 gr / 4 tbsp. finely crushed, unsalted pistachios
30 ml / 2 tbsp. sugar (brown sugar works well too)
Honey and fresh fruit to serve (optional)

1. Take the filo sheets out of the fridge 30 minutes prior using to bring to room temperature. If filo sheets are frozen, it is best to thaw in the fridge overnight and take out 1 hour prior using to bring to room temperature. Alternatively, you can take out the frozen filo sheets 2 hours prior using to bring to room temperature.
2. Place two filo sheets on top of another on a dry surface (keep the rest of the filo sheets under damp towel so that they won’t dry out).
3. Leave a margin of about 4 cm (1.5 in) around the edges and place little dabs of the clotted cream, mascarpone cheese or Turkish kaymak, all around the filo sheet.
4. Sprinkle the finely crushed pistachios and sugar evenly over the cream.
5. Place the remaining 2 filo sheets on top. Brush the edges of the top filo sheet with 1 tbsp. of melted butter. Wet your hands and fold over each side of the pasty (about 2 cm / 1 in) to make a parcel. Seal the edges with your wet hands and the brushed melted butter.
6. Coat the remaining 1 tbsp. melted butter around a large, non-stick frying pan, over medium heat.
7. Place the filo parcel into the pan (with the wrapped edges down) and cook for 2 minutes, as it will get golden.
8. Turn the pancake over gently (large spatulas help) and cook for another 1, 5 minutes or until golden.
9. Serve katmer warm, drizzled with a little honey (if you wish) and crushed pistachios over. Bowl of fresh fruit aside complements katmer beautifully too.

Big & Little Cooks – Cooking Together classes are about spending quality time with you child(ren) or soon to be teenager. This class is about spending time with your child doing an activity which requires working as a team. You will prepare a main course, a pudding and a side dish and then enjoy your meal together in the company of others at our affable table.