Quick and easy Turkish flatbread and lavash recipe

We will help you make delicious Turkish flatbread without kneading. The Turkish flatbreads are delicious, soft and versatile.

Turkish flatbread has many local names. It is also known as lavash, bazlama or kirde. Bear in mind, the meanings behind these words may differ at different regions. For the purposes of this article, we will refer to it as lavash.

Follow our simple flatbread recipe to make lavash with minimal effort.

All you need is lukewarm water, salt, flour and some olive oil.

  • 500ml lukewarm water
  • 2 teaspoons of salt
  • 6 cups of flour
  • 2 table spoons of olive oil

Pour ½ liters of lukewarm water into a mixing bowl.

Add in 2 tablespoons of olive oil, 2 tea spoons of salt and stir it well.

Slowly add 6 cups of flour to this mixture – stirring it steadily.

Knead your mixture until you get a soft dough that sticks a little to your hands.

Once you’re done, sprinkle some flour on the counter. Divide the lavash bread dough you prepared into 18 equal meringues and place them on the counter where you sprinkled flour.

Sprinkle some flour on each meringue and roll it thinly with the help of a rolling pin. Then take the rolled dough in your hand and shake it a little so that the excess flour is poured out. If it is too floury, the surface will be very dry during baking.

You can use either a medium size skillet or a saj to bake your lavash bread.

Cook both sides until lightly browned. If the temperature of the pan or saj is too high during cooking, your lavash bread may dry out and burn.

Lavash or gozleme on saj

After the lavash breads are baked, stack them on the serving plate. To keep the lavash bread soft, cover your stack with a clean cloth.


Roasted banana peppers with tahini meze

Just as every recipe with paprika is wonderfully delicious, this recipe is perfect. It is so delicious that you will say I wish I had more, you will not be able to get enough of the meal. An appetizer that is easy to prepare comes to your table. Introducing: Banana pepper appetizer with tahini and embers!

This appetizer, accompanied by the wonderful smell of roasted peppers, cheese and walnuts, almost plays to the top with the tahini you sprinkle on it. You can add different greens to it if you wish. It will be one of your favorite appetizer recipes! 

Ingredients for Roasted banana peppers with Tahini meze

6 banana peppers
5 walnuts
30 grams of feta cheese
3 cloves of garlic
1 tablespoon of pomegranate syrup
1 pinch of salt
1 teaspoon of vinegar
3 tablespoons of olive oil
1 pinch of parsley
2 tablespoons of tahini

Step by step instructions for Roasted banana peppers with Tahini meze

Wash the peppers and place them on a baking tray, on which you laid greaseproof paper, after making a hole with a knife.

Roast in a preheated 200 degree oven for about 20 minutes.

Peel the roasted peppers and chop finely and put in a bowl.

Add crushed feta cheese, crushed garlic, chopped walnut kernels, finely chopped parsley, olive oil, pomegranate syrup and vinegar.

After adding the salt, mix the peppers well. Put the peppers on a serving platter and sprinkle tahini over it and serve.



Walnut & pepper meze recipe

Walnut & pepper meze is one of our favorite dishes with its simplicity, practicality and taste. This delicious flavor-bomb, which you can consume as a kind of side dish or salad, is so delicious and satisfying that it can be used as a main dish for those looking for a light meal.

It is not easy to find a recipe which involves and takes so little. Walnut & pepper meze takes only about 15 minutes to make.

Ingredients for Walnut & pepper meze

500 grams of pepper
3 cloves of garlic
1/2 tea glass of olive oil
2 tablespoons of walnut kernels (coarsely ground)
1/2 cup water
1 tablespoon of vinegar
1.5 cups of yoghurt
1 teaspoon of salt
1 wipe teaspoon ground chili or paprika
1 teaspoon of black pepper

Step by step – how to make Walnut & pepper meze

Peel and finely chop the garlic cloves.

Coarsely chop the banana peppers and remove their seeds.

Pour the olive oil in a deep pan and first cook the chopped garlic pieces. Once the aroma of the cooked garlic comes out, add the chopped peppers and fry for 5 minutes together.

Once the peppers are sufficiently cooked, add the walnut pieces and the spices. Add some water, close the lid and let it cook for about 10 minutes until the peppers absorb the water.

Turn off the heat, add vinegar and mix it. Once it cools down, add some yoghurt and decorate with walnuts.



Turkish asparagus soup recipe

Associated with Aegean-Turkish cuisine, asparagus has been known to people of the Mediterranean  since ancient times. Asparagus is known as “kuşkonmaz” in Turkish and grows in Central Anatolia, Aegean and the Mediterranean region and recently near Istanbul.

Asparagus is known as kuşkonmaz in Turkish

White, green and purple colours of asparagus grow in Turkey. Asparagus is also known with other local names in the other regions of Turkey. Wild asparagus is known as “dilkemen”.

Fresh asparagus sold at Turkish markets under regional names

Here is a delicious low-calorie soup recipe for “kuşkonmaz” fans.

Turkish asparagus soup

Ingredients for the Turkish asparagus soup

  • 1 dry garlic
  • 500 grams. asparagus
  • 6-7 branches of shallots
  • 1 medium size brown/white onion
  • 2 medium size potatoes
  • 3.5 cups chicken broth
  • 2 tablespoons of grated cheddar (or parmesan)
  • 1/2 tablespoon of butter
  • 1 tablespoon of olive oil
  • 1 teaspoon of basil

Asparagus is also known with other local names in the Aegean region of Turkey, as “Tilkişen, tilkikuyruğu or kedirgen”.

Step by step – how to make Turkish asparagus soup

Slash the asparagus pieces into half by separating stems and flowers. Steam-cook the asparagus flowers whilst putting the stems into a separate cooking pot.

Add in shredded onions, shallots and minced garlic with the asparagus stems. Sauté them for a little bit.

Chop the potatoes into cubes and add them in your sautéed vegetable mix. Then add chicken broth (or vegetable broth) and keep cooking.

Once your vegetable mixture is cooked, stir it with basil. Turn your mixture into soup form with the help of a blender.

Serve your soup by with asparagus flowers and parmesan cheese sprinkled on top.

Note: It is recommended you use wooden spoon, which is believed to make asparagus less bitter.