This halva recipe streamlines the traditional process (more on this below) to suit modern kitchens, using just five easy-to-find ingredients. This simplified version maintains the classic melt-in-your-mouth sensation but with a smoother, denser texture. 

You can use this base recipe for sesame halva to make versions studded with nuts or dried fruits, drizzled with chocolate, or savored plain. Read on for some creative variations to personalize your halva however you like!

What is Halva?

Halva—aka halvah, halwa, and halaweh—is a sesame-based treat beloved throughout the Middle East and Turkey. 

The name, which references the Arabic word for sweet, also refers to a variety of different cakes and desserts throughout many countries. In Greece, it’s a semolina-based cake, and in parts of the Middle East, Halva can also be wheat or rice flour treats made with rose water. In Bangladesh, India, and Pakistan halwa is a grated carrot and cardamom dessert.

However, the sesame candy version, similar to what I’m sharing with you today, was first documented in a 13th-century Arabic cookbook and popularized across the Ottoman Empire. Today, it remains a cherished treat in Middle Eastern communities around the world. 

Traditionally, artisans craft halva from freshly ground sesame seeds mixed laboriously with melted sugar, egg white, and soapwort root—the latter giving halva its characteristic foamy, somewhat chalky texture. While commercial versions often include stabilizers and additives, one can still find authentic halva made with traditional ingredients in specialty shops.

Some producers now make modern variations, including chocolate-dipped halva candy bars and halva spread with sweetened chocolate-tahini.

My version leaves out the soapwort root and requires only a handful of ingredients you likely have in your cupboard.

What’s in Halva?

This easy sesame halva recipe is prepared using only a few ingredients, most of which you can probably find in your pantry already or in the baking aisle of your supermarket. Here’s everything you need:

• Tahini, a buttery sesame paste, is the main component of halva, so ensure it’s fresh and of the highest quality you can find. It must be at room temperature and well-stirred together to integrate the sesame oil with the solids. If you keep your tahini in the fridge, make sure it comes to room temperature before making halva. Separation is common, so recombine it by giving everything a really good stir. If it’s especially chunky, you can recombine it using an electric mixer.
  • READ MORE: What is Tahini?
  • TRY IT: Soom Tahini is made from the highest quality organic sesame seeds, roasted and crushed.
• Sugar is the sweetening agent in halva. Cooking the sugar with water to 250°F is what gives the halva its soft texture that melts in your mouth. 
• Kosher salt balances the sweetness of the halva.
• Vanilla extract: Besides the flavor of the sesame itself, vanilla is the main flavoring component in this halva recipe.
• Pistachios: Topping the halva with pistachios gives it a crunchy texture and a nice pop of color. They’re completely optional; halva is just as delicious plain!

How to Make Halva

Preparing halva is quite quick and simple, yet it does require precision. You will need a candy thermometer to make sure the sugar reaches the right temperature, and you will need to work quickly in stirring and transferring the mixture to make sure it maintains its silky texture.

• Prepare the pan. Line an 8-inch square pan or a 9-inch by 4-inch loaf pan with parchment paper, ensuring a 2-inch overhang on the sides. Cut slits at each corner of the pan to help the parchment lay flat.
• Season the tahini. In a large, heatproof bowl, combine 1 1/2 cups room temperature, well-stirred tahini, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Stir well to combine.  
• Make the sugar syrup. Place 1 1/4 cups sugar and 1/3 cup water in a medium-sized pot over medium heat. Attach a candy thermometer to the pot. Stir the sugar initially to help it dissolve. Once it begins to simmer, stop stirring, but occasionally swirl the pan. Continue heating until the sugar reaches 250°F. If you place a drop of this syrup into a cup of water, it should form a firm ball.
• Mix the halva. Carefully stream the hot sugar syrup into the tahini mixture while stirring continuously until the mixture is fully combined and starts to pull away from the sides of the bowl. This will take less than a minute. Avoid over-mixing to prevent the mixture from becoming crumbly.
• Mold the halva. Quickly transfer the mixture to the prepared pan, scraping the bowl with a heatproof spatula, and then pressing and spreading it evenly into the pan. Sprinkle with chopped roasted pistachios, if you like. 
• Chill and serve. Allow the halva to cool to room temperature, then cover tightly and refrigerate until fully set, about 3 hours. Once set, lift the halva out of the pan, peel away the parchment, and slice into pieces.

More Halva Flavors

What’s great about this halva recipe is how easy it is to customize to your tastes. Here are a few other variation ideas to explore. I recommend sticking with one variation per recipe. Since you have to work quickly with transferring the mixture to the pan, it’s difficult to split it into 2 separate bowls before transferring it to the mold, unless you have someone helping you. 

• Chocolate Halva: After adding the sugar syrup, quickly mix in 1/2 cup coarsely chopped dark chocolate. Top it with cacao nibs for added bitterness and crunch.

• Chocolate Pistachio Halva: In a 300°F oven, toast 1 cup pistachios until they’re golden and fragrant. Coarsely chop and add half the pistachios to the tahini mixture. After adding the sugar syrup, quickly add in 1/2 cup coarsely chopped dark chocolate. Add the remaining 1/2 cup chopped pistachios to the top of the halva once it’s in the pan.

• Coffee Cardamom Halva: Add 1 tablespoon instant espresso powder and 1/2 teaspoon ground cardamom to the tahini mixture. Top the finished halva with chocolate-covered espresso beans or 1/4 cup chopped chocolate.

• Pistachio Rose Halva: In a 300°F oven, toast 1 cup pistachios until they’re golden and fragrant. Coarsely chop and add half the pistachios to the tahini mixture. Replace the vanilla extract with 1/4 teaspoon rose water. Add the remaining 1/2 cup chopped pistachios to the top of the halva once it’s in the pan.

• Dried Fruit Halva: After mixing the halva, fold in chopped dried figs, apricots, cherries, raisins, mangoes, or other dried fruits for added texture and flavor contrast.

What to Serve with Halva

Serve halva next to coffee or Arabic tea anytime of day. I love it alongside a cup of herbal tea for an afternoon treat.

It’s also lovely as a dessert paired with fresh citrus salad or poached apricots—the slight bitterness of the sesame balances beautifully with something juicy and bright. You can also mix halva into any cookie or brownie batter. Chop the halva like you would chocolate, and mix it into the batter before baking, creating sweet halva puddles in each bite.

More Tahini Treats

Desserts

Tahini Brownies Recipe

Desserts

5-Ingredient Tahini Cookies

Breakfast

Tahini Date Shake

Desserts

Tahini Chocolate Chip Cookies

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Halva

Halva, a tahini-based sesame confection, has a rich, nutty sesame flavor and unique, fudgy texture that melts delightfully in the mouth. Enjoy it with coffee, tea, or as a sweet after-dinner treat. 

Course Dessert

Cuisine Mediterranean/Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 3 hours hours

Servings 24

Calories 129.1kcal

Author Omayah Atassi

Equipment

• Candy Thermometer

Ingredients

• 1 1/2 cups tahini, room temperature, well-stirred
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 1 1/4 cups sugar
• 1/3 cup water
• Roasted pistachios, coarsely chopped (optional)

Instructions

• Prepare the pan. Line an 8-inch square pan or a 9-inch by 4-inch loaf pan with parchment paper, ensuring a 2-inch overhang on the sides. Cut slits at each corner of the pan to help the parchment lay flat.
• Season the tahini. In a large, heatproof bowl, combine the tahini, vanilla extract, and kosher salt. Stir well to combine.
• Make the sugar syrup. Place sugar and water in a medium-sized pot over medium heat. Attach a candy thermometer to the pot. Stir the sugar initially to help it dissolve. Once it begins to simmer, stop stirring, but occasionally swirl the pan. Continue heating until the sugar reaches 250°F. A drop of this syrup into water should form a firm ball.
• Mix the halva. Carefully stream the hot sugar syrup into the tahini mixture while stirring continuously until the mixture is fully combined and starts to pull away from the sides of the bowl. This will take less than a minute. Avoid over-mixing to prevent the mixture from becoming crumbly.
• Mold the halva. Quickly transfer the mixture to the prepared pan, scraping the bowl with a heatproof spatula, and then pressing and spreading it evenly into the pan. Sprinkle with chopped pistachios, if using.
• Chill and serve. Allow the halva to cool to room temperature, then cover tightly and refrigerate until fully set, about 3 hours. Once set, lift the halva out of the pan, peel away the parchment, and slice into pieces. Store in the refrigerator for up to 3 weeks.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the tahini paste used in this recipe.
• To roast pistachios: Roast in a 300°F oven until warm and fragrant, about 10 to 15 minutes, then cool and chop. 
• Variations: 
  • Chocolate Halva: After adding the sugar syrup, quickly mix in 1/2 cup coarsely chopped dark chocolate. Top it with cacao nibs for added bitterness and crunch.
  • Chocolate Pistachio Halva: In a 300°F oven, toast 1 cup pistachios until they’re golden and fragrant. Coarsely chop and add half the pistachios to the tahini mixture. After adding the sugar syrup, quickly add in 1/2 cup coarsely chopped dark chocolate. Add the remaining 1/2 c chopped pistachios to the top of the halva once it’s in the pan.
  • Coffee Cardamom Halva: Add 1 tablespoon instant espresso powder and 1/2 teaspoon ground cardamom to the tahini mixture. Top the finished halva with chocolate covered espresso beans or 1/4 cup chopped chocolate.
  • Pistachio Rose Halva: In a 300°F oven, toast 1 cup pistachios until they’re golden and fragrant. Coarsely chop and add half the pistachios to the tahini mixture. Replace the vanilla extract with 1/4 teaspoon rose water. Add the remaining 1/2 c chopped pistachios to the top of the halva once it’s in the pan.
  • Dried Fruit Halva: After mixing the halva, fold in chopped dried figs, apricots, cherries, raisins, mangoes, or other dried fruits for added texture and flavor contrast.

How to Store Halva: Store halva in an airtight container in the fridge for up to 3 weeks; let it come to room temperature before serving to enhance its flavors.

Nutrition

Calories: 129.1kcal | Carbohydrates: 13.6g | Protein: 2.6g | Fat: 8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 3g | Sodium: 29.7mg | Potassium: 69.2mg | Fiber: 0.7g | Sugar: 10.4g | Vitamin A: 10IU | Vitamin C: 0.6mg | Calcium: 21.4mg | Iron: 0.7mg

Try Organic Tahini by Soom

Try Soom’s world-class Tahini, made from 100% organic sesame seeds.

Buy Now

The post Halva: A Tahini Treat You’ll Make On Repeat appeared first on The Mediterranean Dish.

I absolutely adore Kumpir—it’s Türkiye’s (Turkey’s) version of a loaded baked potato and a much beloved street food, especially in Istanbul. Eating them always brings back fond memories of feasting on kumpir from the street stalls in Ortaköy, Istanbul, when I was a student. 

Kumpir are delicious, easy, and versatile. To make them, you mash the baked potato flesh with butter and cheese until smooth, which forms the base, and then top them with an array of fillings. Some of the traditional toppings include chopped olives, cooked corn kernels, pickles, and the sliced Turkish cured beef sausage, sucuk. In traditional kumpir, they’re finished with a squeeze of mayonnaise and ketchup, but you don’t have to and I didn’t for this recipe. 

This recipe includes one of my favourite toppings, garlicky mushrooms with peppers and green olives. I think they go perfectly with kumpir to make a delicious, satisfying dinner that’s easy to customize. They really are loaded baked potatoes on another level — enjoy your kumpir feast, afiyet olsun! And once you’ve fallen for kumpir explore more Turkish street foods like Tantuni and Gozlme.

What is in Kumpir?

With baking potatoes as a start, you can easily customize the ingredient list for Turkish baked potatoes, but here’s what I choose when I make them at home: 

• Baking potatoes: It is best to use medium-sized baking potatoes for kumpir. I like to use russet potatoes. Make sure the potatoes are the same size so that they bake in the same amount of time.
• Extra virgin olive oil: I use extra virgin olive oil daily in my kitchen! I like to coat the potatoes with olive oil to crisp up the skins, and then also use it as a base for sautéeing the vegetables.
• Corn: I love the natural sweetness and texutre corn adds to kumpir. You can use frozen corn or fresh corn on the cob.
• Butter gives the mashed potato insides a creamy taste. Use good quality, salted butter for the best flavor. We only use a little bit per potato, but if you want to swap in the same amount of olive oil, feel free.
• Cheese: In Turkey, we would traditionally use kasar cheese in the Kumpir, which is similar to cheddar; medium cheddar works well. If you are after a milder flavor, you can use grated mozzarella mixed with grated cheddar.
• Red cabbage: Quick pickled red cabbage adds a delicious zing, texture, and a beautiful brightness to kumpir, and it is gut-friendly too!
• Vinegar: You need the acidity from the vinegar to quickly pickle the red cabbage. Red or white wine vinegar is the traditional choice, though cider vinegar works perfectly too.
• Sea salt: Flaky sea salt is my pick for the way it enhances the flavor of the other ingredients.
• Cremini mushrooms: I love the meaty texture of mushrooms and they’re delicious in kumpir. You can use white button mushrooms, though I prefer cremini mushrooms because I think they’re more flavorful. 
• Red bell pepper: Sweet peppers complement the earthy mushrooms and salty olives.
• Garlic: Pungent garlic is not only wholesome but also adds a depth of flavor when combined with the mushrooms, peppers, and olives.
• Green olives: Having grown up in the Mediterranean, I am a huge fan of olives. I love their strong, meaty taste. I prefer to use mild green olives in this recipe. Make sure to use good-quality olives for maximum flavor.
• Parsley: Fresh, grassy parsley adds a lovely, clean taste. The flat-leaf variety is used in Turkish cuisine, though you can use curly parsley if you wish.
• Lemon juice: I use fresh lemon juice often; for a nice acidity to the vegetable and mushroom mixture. Please avoid bottled lemon juice and opt for fresh lemon juice for a naturally citrusy taste
• Aleppo pepper: Also called pul biber, this lovely spice adds a wonderful, moderate heat.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Grab a bottle of our Aleppo-style pepper 
  • BEST SUBSTITUTE: Piment d’Espelette, freshly ground black pepper or red pepper flakes although they are spicier.

How to Make Kumpir

Making Kumpir is as simple as baking potatoes and, while they cook, preparing some toppings to layer in lots of flavor and texture. Here’s the full process: 

• Make the Pickled Red Cabbage. Combine 4 1/2 ounces (a heaped cup) shredded red cabbage, 2 tablespoons cider or wine vinegar, and 1/2 teaspoon sea salt in a bowl. Grasp and squeeze the cabbage to massage with the salt and vinegar for a minute. Cover and leave in a cool place for at least 1 hour, stirring a few times. You can prepare this ahead and keep it covered in the refrigerator for 1 to 2 weeks in a sealed jar.
• Prep the potatoes. Place a rack at the center of the oven and preheat it to 425°F, using a convection setting if possible. Wash 4 baking potatoes (about 2 pounds) thoroughly, scrubbing the skin to remove any dirt, and then pat them dry. Use a fork to prick the skin of each potato in 6 places. Rub the exterior of each potato with a little olive oil and sprinkle them with salt. Wrap each one in aluminum foil. 
• Bake the potatoes. Place the foil-wrapped potatoes on a baking sheet and bake them, turning them over halfway through the cooking time, for 1 hour. Remove and discard the foil, then return them to the oven to bake for a further 10 minutes until crispy and fully cooked. Using oven gloves, carefully insert the tip of a paring knife to check whether the potato flesh is tender all the way through; if not, cook for another 5 to 10 minutes. Remove and let cool for a few minutes.
• Sauté the mushrooms. Heat 2 tablespoons of olive oil in a large, wide pan over a medium–high heat, add 8 ounces halved and sliced cremini mushrooms, season with salt and pepper, and sauté for 5 minutes, stirring continuously. They will soften and start to brown a little. Using a slotted spoon, transfer the cooked mushrooms to a plate. 
• Sauté the peppers and olives. Add 1 tablespoon of oil to the pan and stir in 1 sliced red bell pepper. Sauté for 4 minutes, stirring often, then add 4 finely chopped garlic cloves, 1/3 cup sliced pitted green olives, and sautéed mushrooms, and season with black pepper. Be mindful of adding extra salt as olives are already salty. Combine well and cook for a further 3 minutes. Add 1 tablespoon lemon juice and mix well. Remove the pan from heat and sprinkle with chopped fresh flat-leaf parsley and Aleppo pepper, if you like. Set aside.
• Mash and season the potatoes. Once the potatoes are cool enough to handle but still hot, slice each potato lengthwise through the middle, taking care to not to cut all the way through. Gently push the sides of the potato to gently open each one up. Fluff up the potato flesh with a fork then add 1 tablespoon of butter to each potato, season with salt and pepper to taste and mash really well (take care not to break the potato skin). Divide 1/3 cup (about 3 ounces) grated medium Cheddar cheese among the potatoes and mash again until smooth and creamy. 
• Add toppings and serve. Top with the garlicky mushrooms, peppers, and olives, sprinkle with the corn kernels and some quick-pickled red cabbage, and serve immediately.

Make it Your Own 

Kumpir is a fantastic base to use up small amounts of leftover salads or dips lingering in the refrigerator. White potatoes are traditionally used to make kumpir, but if you prefer, you can use a whole roasted sweet potato instead. Here are some more topping ideas for kumpir:

• Kisir (Turkish Bulgur Salad): I adore tangy, spicy kısır,  a bulgur salad made with fresh parsley, pomegranate molasses, and the Turkish Red Pepper Paste (Biber Salçası). It is a perfect and popular topping for kumpir. You can use more herby Tabouli Salad too. 
• Cacık or Tzatziki Sauce: Creamy yogurt with chopped cucumbers would be lovely over kumpir.
• Chopped salad: You can make an easy salad with chopped tomatoes, peppers, and cucumbers similar to this Mediterranean Cucumber Tomato Salad, to serve over kumpir and on the side. 
• Sausage or cured meat: Use up leftover cooked sausages, or cured meat such as Turkish sucuk or Spanish chorizo.
• Use other pickles: Instead of making pickled red cabbage, you can substitute other types of pickles already in your fridge. Try it with chopped pickled cucumbers, pickled red onions, pickled turnips, or mixed pickled vegetables such as Giardiniera. 

Make Ahead

Many elements of this kumpir recipe can be prepared ahead of time. You can prepare the garlicky mushroom mixture and pickled red cabbage ahead of time, as well as any of the additional topping ideas mentioned above. You can even roast the potatoes ahead time. Just remember to reheat before piling on the toppings.

What to Serve with Kumpir

Kumpir, with its variety of toppings, is already a complete meal. I like to serve them with a refreshing green salad of lettuce, green onions, cucumbers, tomatoes, and a simple dressing of olive oil and lemon juice.

If you want to add some protein, serve Kumpir with Bean Salad with Tahini and Eggs (Tahinli Fasulye Piyazı) or Turkish Börek (Spinach and Cheese Pie). You can also bake fish in the oven at the same time as the Kumpir and serve as a side.

Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta) would be a delicious, simple dessert to serve afterwards.

More Potato Recipe Favorites

Vegetarian

Loaded Baked Potato, Mediterranean-Style

Entree

Stuffed Sweet Potatoes with Chickpeas and Avocado Crema

Vegetarian

Potatoes with Whipped Feta

Breakfast

Sweet Potato Breakfast with Eggs

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Kumpir (Turkish Stuffed Baked Potatoes)

Kumpir, Turkey’s beloved street food, are generously stuffed baked potatoes with irresistibly creamy interiors. This version is packed with garlicky sautéed mushrooms and peppers, sweet corn, and punchy quick-pickled red cabbage for the perfect balance of flavors and textures!

Course Entree or Side Dish

Cuisine Turkish

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 480.5kcal

Author Ozlem Warren

Ingredients

For the Pickled Red Cabbage

• 4 1/2 ounces shredded red cabbage (a heaped cup)
• 2 tablespoons red or white wine vinegar (cider vinegar will also work)
• 1/2 teaspoon sea salt or kosher salt

For the Potatoes

• 4 baking potatoes (about 2 pounds), scrubbed
• 3 tablespoons extra virgin olive oil
• sea salt or kosher salt
• 8 ounces cremini mushrooms, halved and sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, finely chopped
• 1/3 cup green olives, pitted and sliced
• freshly ground black pepper
• 1 tablespoon lemon juice
• flat-leaf parsley, finely chopped
• Aleppo pepper (optional)
• 4 tablespoons salted butter
• 1/3 cup grated medium cheddar cheese (about 3 ounces)
• 1 cup cooked or defrosted corn kernels

Instructions

• Make the Pickled Red Cabbage. Combine the shredded cabbage, vinegar, and salt in a bowl. Grasp and squeeze the cabbage to massage the salt and vinegar in for a minute. Cover and leave in a cool place for at least 1 hour, stirring a few times. You can prepare this ahead and keep it covered in the refrigerator for 1 to 2 weeks in a sealed jar.
• Prep the potatoes. Place a rack at the center of the oven and preheat it to 425°F, using a convection setting if possible. Use a fork to prick the skin of each potato in 6 places. Rub the exterior of each potato with a little olive oil and sprinkle them with salt. Wrap each one in aluminum foil.
• Bake the potatoes. Place the foil-wrapped potatoes on a baking sheet and bake them, turning them over halfway through the cooking time, for 1 hour. Remove and discard the foil, then return them to the oven to bake for a further 10 minutes until crispy and fully cooked. Using oven gloves, carefully insert the tip of a paring knife to check whether the potato flesh is tender all the way through; if not, cook for another 5 to 10 minutes. Remove and let cool for a few minutes.
• Sauté the mushrooms. Meanwhile, heat 4 tablespoons of olive oil in a large, wide pan over a medium–high heat, add the mushrooms, season with salt and pepper, and sauté for 5 minutes, stirring continuously. They will soften and start to brown a little. Using a slotted spoon, transfer the cooked mushrooms to a plate.
• Sauté the peppers and olives. Add 2 tablespoons of oil to the pan and stir in the bell pepper. Sauté for 4 minutes, stirring often, then add the garlic, olives, and sautéed mushrooms, and season with black pepper. Be mindful of adding extra salt as olives are already salty. Combine well and cook for a further 3 minutes. Add the lemon juice and mix well. Remove the pan from heat and sprinkle with chopped parsley and Aleppo pepper, if you like. Set aside.
• Mash and season the potatoes. Once the potatoes are cool enough to handle but still hot, slice each potato lengthways through the middle, taking care to not to cut all the way through. Gently push the sides of the potato to gently open each one up. Fluff up the potato flesh with a fork then add a tablespoon of butter to each potato, season with salt and pepper to taste and mash really well (take care not to break the potato skin). Divide the grated cheese among the potatoes and mash again until smooth and creamy.
• Add toppings and serve. Top each potato with the garlicky mushrooms, peppers, and olives, sprinkle with the corn kernels and some quick-pickled red cabbage and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
• Note: The potato flesh needs to be hot to be mashed well, so use an oven glove if necessary to hold the potato in one hand while using the other hand to mash the insides with a fork.
• Make Ahead: Many elements of this kumpir recipe can be prepared ahead of time. You can prepare the garlicky mushroom mixture and pickled red cabbage, as well as any of the additional topping ideas mentioned above.

Nutrition

Calories: 480.5kcal | Carbohydrates: 52.9g | Protein: 10.3g | Fat: 27.7g | Saturated Fat: 10.9g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 12.7g | Trans Fat: 0.5g | Cholesterol: 39.5mg | Sodium: 727mg | Potassium: 1370.9mg | Fiber: 5.7g | Sugar: 6.8g | Vitamin A: 1796.9IU | Vitamin C: 71.5mg | Calcium: 137.7mg | Iron: 2.8mg

Exotic 4-Pack

Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.

Buy now

The post Kumpir (Turkish Baked Potatoes) appeared first on The Mediterranean Dish.

Warm yogurt sauce and pasta are a combination found in different parts of the Mediterranean and the Middle East. My first introduction to this pairing was in Turkey back in 2006. It was there where I enjoyed the famous Turkish dumplings, manti, at a home-cooked dinner.

Later in that same trip, I tried some of the best kofta meatballs, seasoned with warm spices like coriander and Urfa biber. They were served with a cooling yogurt sauce that balanced all the flavors beautifully. That combination of juicy, spiced meat and creamy, tangy yogurt stuck with me, and I knew I had to bring those flavors into my own kitchen.

These baked Turkish meatballs are a riff on those kofta meatballs. The rich, yet light yogurt sauce adds just the right amount of tang to balance the savory meat. A final drizzle of Aleppo-infused extra virgin olive oil adds a gorgeous amber red color and a gentle buzz of heat.

This dish is simple enough for a weeknight but special enough to serve when friends come over. It doubles easily if you’re serving a larger group. I love scooping up the meatballs and sauce with warm pita, or pairing them with a simple grain like bulgur or couscous.

The yogurt sauce tastes indulgent—I would even use it on pasta in place of a creamy Alfredo sauce, and it’s a lot better for you! There is a trick though to cooking with yogurt so it doesn’t curdle—read on and I’ll teach you! 

What’s in Turkish Meatballs?

The combination of rich spiced meat and creamy yogurt sauce is a winner, and everything in it works together to make this dish rich, tangy, and deeply satisfying. Here’s what you’ll need: 

• Ground meat: Traditional Turkish kofta often includes a mix of beef and lamb for extra richness, but you can stick with just beef if you prefer. If using extra-lean beef, add a drizzle of extra virgin olive oil to keep the meatballs juicy.
• Bread: Incorporating a piece of bread into the meatball mixture keeps them tender. Toasting it before soaking it gives the meatballs even more flavor. 
• Aromatics: Onion adds depth and a little sweetness to the savory, spiced meat, while garlic adds punchy, peppery flavor to the meatballs.
• Fresh parsley brightens up the meatballs and adds a fresh contrast to the warm spices.
• Egg binds the meatball mixture together and adds richness to the yogurt sauce to thicken it
• Spices: Ground cumin and coriander are a classic duo in Mediterranean cooking. These warm, earthy spices bring out the meat’s natural savory flavor.
• Urfa biber adds unmistakably Turkish flavor to this meatball recipe. It’s a type of dried chili pepper with a deep, smoky, slightly raisiny flavor and a medium heat.
  • READ MORE: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer
  • TRY IT: We source Urfa Biber from Southeastern Turkey for our shop. 
• Aleppo pepper is milder than crushed red pepper flakes, but it adds a warm, slightly fruity kick to the meatballs and fantastic orange color when bloomed in warm extra virgin olive oil.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: The freshest Aleppo pepper will give the best color to this dish.
• Kosher salt and black pepper: Simple but essential, these seasonings bring out all the flavors.
• Plain Greek yogurt: The base of our creamy, tangy sauce.
• Cornstarch, mixed into a slurry with water, helps stabilize the yogurt sauce, so it stays silky and smooth as it cooks rather than curdling. 
• Chicken stock or vegetable broth helps thin the yogurt sauce to the perfect consistency. 
• Extra virgin olive oil is the base for the Aleppo pepper-spiced finishing oil. Where it adds a pop of color and gentle heat to the dish. I recommend Private Reserve extra virgin olive oil for its rich, naturally peppery flavor.
• Pickled red onions (optional): A tangy topping that adds contrast and crunch. I make a jar of these pickled red onions every few weeks and use them as a topping for Grilled Chicken Thighs, Sardine Toast, and Mediterranean Chicken Nachos!

How to Make Turkish Meatballs

These Turkish-style meatballs are incredibly easy to prepare—no frying needed! Baking keeps them juicy and hands-off. While finishing them in the yogurt sauce and a drizzle of spice-infused olive oil, and creates a dish that’s deeply satisfying yet surprisingly simple. Here’s the whole process:

• Get Ready: Position a rack in the center of your oven and preheat to 425°F.
• Prepare the bread: Toast 1 slice of bread until golden, then soak it in water until soft. Wring out the bread to release the excess water and tear it into small pieces.
• Mix the meatballs: In a large bowl, combine the torn bread,1 pound lean ground beef (or a mix of beef and lamb), 1 diced onion, 2 minced garlic cloves, 1 cup chopped parsley, and 1 egg. Next, season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon Urfa Biber, 1/2 teaspoon Aleppo pepper, and a big pinch each of kosher salt, and freshly ground black pepper. Once everything is added, gently mix with your hands until well combined.
• Form the meatballs: Roll the mixture into about 18-20 meatballs (about 2 tablespoons each) and place them on a parchment-lined baking sheet.
• Bake: Transfer to the oven and bake for 15 to 20 minutes, or until the meatballs are cooked through and no longer pink in the middle.
• Make the yogurt sauce: In a bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until dissolved. Add 1 egg and 1 cup Greek yogurt, then season with a pinch each of kosher salt and black pepper.
• Cook the yogurt sauce: In a saucepan, bring 1 cup chicken or vegetable broth to a boil. Reduce heat to low and slowly but steadily pour the yogurt mixture into the hot broth while whisking continuously. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and let sit briefly.
• Prepare the spicy olive oil: Heat 1/4 cup extra virgin olive oil in a small skillet over medium heat. Stir in 1 teaspoon Aleppo pepper flakes and swirl until the oil turns a beautiful amber red. Remove from heat.
• Assemble and serve: Arrange the meatballs in a shallow bowl and pour the warm yogurt sauce over them. Top with pickled red onions, if you like, and finish with a drizzle of spicy Aleppo-infused olive oil.

What to Serve with Turkish Meatballs 

I like serving this Turkish meatball recipe over simply prepared pearl couscous or with pita bread. Add it to a spread of Turkish mezze, like Turkish Lentil Mezze (Mercimek Köftesi) and Turkish Tarator Sauce (Creamy Walnut Spread), raw vegetables, and pickles, like these pink pickled turnips.

You can also skip the meatballs entirely and make the yogurt sauce on its own to use as you might a cream sauce for pasta or dumplings, either with or without the drizzle of Aleppo pepper-infused olive oil.

More Delicious Meatball Recipes

Meat and Poultry

Mozzarella Stuffed Meatballs Recipe

Meat and Poultry

Lamb Meatballs with Caramelized Onions

Italian

Chicken Piccata Meatballs

Meat and Poultry

Lebanese-Style Cinnamon Meatballs Recipe (Video)

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Turkish Meatballs

Turkish Meatballs in Yogurt Sauce is a flavor-packed dish perfect for an easy yet impressive dinner! It’s made up of spiced meatballs nestled in a creamy, tangy yogurt sauce, finished with a drizzle of Aleppo pepper-infused olive oil. Pickled red onions add a pop of brightness and crunch.

Course Dinner

Cuisine Turkish

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 6 people

Calories 210.7kcal

Author Suzy Karadsheh

Ingredients

• 1 slice bread
• 1 pound lean ground beef, or a mixture of beef and lamb
• 1 large onion, diced
• 2 large garlic cloves minced
• 1 cup finely chopped flat leaf parsley
• 1 egg
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon Urfa Biber
• 1/2 teaspoon Aleppo pepper, plus more for later
• kosher salt
• freshly ground black pepper
• pickled red onions optional, to serve

For the yogurt sauce

• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 egg
• 1 cup Greek yogurt
• 1 cup chicken or vegetable broth
• kosher salt
• freshly ground black pepper

For the spicy olive oil

• Extra virgin olive oil
• 1 teaspoon Aleppo pepper flakes

Instructions

• Get ready. Position one oven rack in the center of the oven. Preheat your oven to 425°F.
• Prepare the bread. Toast the bread until golden brown. Put it in a small bowl and add water to cover. Soak until the bread is very soft and begins to fall apart. Remove from the water and wring the bread so that it is as dry as possible. Tear it into small pieces.
• Prepare the meat mixture. In a large mixing bowl, combine the bread, meat, onion, garlic, parsley, and egg. Season with cumin, coriander, Urfa Biber, Aleppo pepper, and a big dash each of kosher salt and black pepper. Mix, using your hands, gently but thoroughly.
• Form the meatballs. Line a large rimmed baking sheet with parchment paper. Take handfuls of the meat mixture (about 2 tablespoons each) and form them into meatballs. You should end up with about 18-20 meatballs. Arrange the meatballs on the prepared sheet pan.
• Bake the meatballs. Transfer the pan to the oven to bake on the center rack until the meatballs are cooked through and no longer pink in the middle, about 15 to 20 minutes.
• Mix the yogurt sauce. While the meatballs are baking, make the yogurt sauce. In a medium mixing bowl, combine the cornstarch with the water and whisk until the cornstarch has dissolved. Add the egg and Greek yogurt. Season with a pinch each of kosher salt and black pepper. Whisk until well combined.
• Cook the yogurt sauce. Now, in a small saucepan, bring the broth to a boil. Turn the heat down to a low simmer and pour the yogurt mixture into the warm broth in a slow and steady stream while whisking continuously. Cook, whisking constantly, until the sauce thickens, another minute or so. Turn the heat off and let sit briefly. It will thicken a tad more, but it should still be warm when served.
• Prepare the spicy olive oil. In a small skillet, warm 1/4 cup extra virgin olive oil over medium heat. Stir in Aleppo pepper flakes. Gently swirl the Aleppo pepper in the oil, it should quickly turn into a beautiful amber color. Remove from the heat.
• Assemble and serve. Assemble the baked meatballs in a shallow bowl and pour the yogurt sauce over them. Add Pickled red Onions. Drizzle the spicy olive oil over top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, coriander, Ufra biber and Aleppo pepper used in this recipe.
• If you’re using extra lean ground beef add a tablespoon or so of extra virgin olive oil.

Nutrition

Calories: 210.7kcal | Carbohydrates: 8.5g | Protein: 21.8g | Fat: 9.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 105.4mg | Sodium: 120.5mg | Potassium: 423.6mg | Fiber: 1.3g | Sugar: 2.5g | Vitamin A: 1078.8IU | Vitamin C: 15.1mg | Calcium: 86.6mg | Iron: 3.2mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Turkish Meatballs in Yogurt Sauce  appeared first on The Mediterranean Dish.

This delicious and easy börek recipe is one of my family’s all-time favorites. In Turkey, this cheese-filled phyllo pastry is made in home kitchens and offered in börekci shops all year around. 

Börek, also spelled “borek,” is the general word for the typically savory pastries with fillings. There are various types of börek in Turkish cuisine. In muska böreği, the filling is wrapped to make a triangle. In kol böreği, the filling is rolled into phyllo sheets and then coiled into a round. There is also sigara böreği, herby cheese phyllo rolled into individual tight cigar shapes, another childhood favorite of mine.

This borek recipe is easy even with its impressive layers of crispy, flaky phyllo dough, golden sesame topping, and creamy cheese filling. You don’t need to roll them individually, and there’s no specialty equipment required.

It was often on our tables when I was a child. The mesmerizing smells of it would greet me as I returned from school, and I couldn’t wait to take a bite as my after-school snack. It’s delicious warmed up or at room temperature, making it a great on-the-go snack or party appetizer. Plus, it’s easy to prepare ahead and even freezes well. 

Where is Borek From?

There are several theories as to the origin of börek. Nomadic Turks that lived in Central Asia before the 7th century made yufka, a thin, unleavened flatbread or dough commonly used in Turkish cuisine to make both Borek and Baklava. This turned into various forms of stuffed borek pastries with fillings. Some sources suggest the name may have been derived from the Persian burak. Another theory suggests it is a descendant of the Byzantine (Eastern Roman) placenta, a baked layered dough with cheese. 

Börek was an important category of food during the Ottoman Empire. In fact, there was dedicated kitchen staff at the Topkapı Palace whose sole job was to make börek for the Sultan and the palace. Börekci shops have dotted around Istanbul ever since.

The Ottoman Empire covered a huge geography from the Balkans to the Eastern Mediterranean, Caucasus, Northern Africa, and beyond. There were many culinary influences with the interactions of ethnic communities within the empire.

You can see variations of börek throughout this geography. For instance, it is referred as burek in former Yugoslavia, byrek in Albania and Kosova, and boureki in Greece. One can say that it is a shared culinary heritage with variations throughout this geography.

What is in Turkish Borek? 

Traditionally, the fresh yufka sheets are used at home, though store-bought phyllo sheets work well too. Fresh, earthy spinach is lovely combined with the cheese in the filling, and I encourage you to use up the cheese you have on hand.

• Phyllo sheets: Although traditionally thin, fresh yufka sheets are used to make börek, phyllo sheets work great too. Make sure to thaw phyllo sheets as per package instructions, and once opened, keep the sheets under a slightly damp towel so they don’t dry out.
• Olive oil: My choice of fat to flavor, reflecting the healthy Mediterranean diet that the Turkish cuisine follows. You can find high-quality extra virgin olive oils at our shop. 
• Egg: Eggs add a lovely golden glaze on top of the börek and flavor the brushing mixture beautifully.
• Sesame seeds: White and black sesame seeds add a lovely crunch and flavor to the topping.
• Spinach leaves: Wholesome spinach adds freshness, color, and flavor. 
• Turkish taze kaşar or grated medium white cheddar: Cheddar adds a lovely, melting creamy flavor. Feel free to use other cheese you have on hand.
• Turkish beyaz peynir or feta: Crumbly, salty and tangy feta (or beyaz peynir) is delicious in börek and a traditional choice. Make sure to drain its excess liquid.
• Sea salt and freshly ground black pepper: Salt is the extractor of flavor. Black pepper adds earthiness, piney notes, and mild heat.
• Whole milk: Whole milk adds a lovely flavor, and creaminess, and keeps phyllo sheets moist.
• Sparkling water: Sparkling water adds a delicious crispiness and helps puff the pastry slightly.

How to Make Borek 

To make borek, layered phyllo sheets are brushed with the olive oil and milk mixture, then the filling is added, followed by more layering. Finally, it is baked. It is so easy to make this tray version of börek, and it always brings smiles! 

Make the Filling and Base

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach. To a large bowl, add 8 ounces of chopped spinach and 2 tablespoons olive oil. Season with salt and pepper to taste. Use your hands to combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it, and infuses the flavors. Mix in 1 beaten egg and 7 ounces of crumbled feta and grated cheddar.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine 1 beaten egg, 1/2 cup milk, 1 tablespoon olive oil, and 1/3 cup plain sparkling water. Season with salt and pepper to taste. 
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Cover with a damp dish towel to prevent drying. Cut the sheets to fit into your baking dish. Save the smaller-size scraps as you go. 
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re halfway through. Place two big sheets in the greased dish and brush with a thin layer of the Egg and Milk Mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the Egg and Milk Mixture every two layers until you have used half of the sheets. 

Fill, Layer, and Bake

• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in. 
• Soak the Börek. Slice the börek into 12 rectangles and let the egg and milk mixture penetrate all through the slices for a minute or so. Brush the top with one beaten egg and sprinkle with 2 tablespoons white sesame seeds and 1 tablespoon black sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Ways to Mix it Up

Any vegetables, cheese, and olives can be börek filling. It is a great way to use up ingredients you have on hand. Ground meat sautéed with onions can make a lovely filling too. Here are some ideas to make this borek recipe your own:

• Mashed potato and caramelized onion filling: This is a great way to finish up leftover mashed potatoes. Sauté 2 finely chopped large onions until start to caramelize, then combine with mashed potatoes, chopped parsley, seasoning, some warming cumin, and perhaps Aleppo pepper.
• Herb and cheese or olive filling: Use up any fresh herbs you have on hand. For instance, chopped parsley, and fresh mint, perhaps combined with other greens and spring onions. Also add cheese like grated mozzarella, crumbled feta, or cheddar. Avoid soft cheeses or cream cheese, which would melt and make the phyllo dough soggy. Alternatively, chop a handful of pitted olives here for a fragrant, herby filling.
• Ground meat and onion filling: Ground meat and onions make a delicious filling too. Sauté finely chopped onions for 10-12 minutes, then add ground meat and season with Aleppo pepper, salt, and pepper. Cook for 15 minutes or so. Add chopped parsley for freshness and you have a lovely filling there.

What to Serve with Borek

You can also enjoy this borek recipe as part of your brunch, lunch as an appetizer, or even as a light supper with a nice salad on the side, like a simple Cucumber Tomato Salad. Or the creamy Cacık dip of chopped cucumbers in yogurt with dried mint–similar to this Creamy Cucumber Salad, is great with this börek recipe too. 

I love how versatile this börek is; you can have a slice for breakfast, brunch, or a snack. It can be a lovely appetizer, as part of your entertaining buffet, or a light lunch with a salad aside. We Turks enjoy börek with a cup of black tea, which we call çay. It also makes the perfect picnic food and is great for packed lunches —always a good time to have a slice of börek!

How to Store, Freeze, and Reheat Börek

This börek is great to prep ahead. You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly. Reheat from frozen 400°F for 8–10 minutes.

More Savory Phyllo Pastry Recipes

Appetizer and Mezze

Sigara Boregi (Turkish Cheese Rolls)

Greek

Greek Tiropitakia (Feta Hand Pies)

Greek

Spanakopita Recipe (Greek Spinach Pie)

Moroccan and Tunisian

Tunisian Brik au Thon (Phyllo Stuffed with Potato, Tuna, and Egg)

Browse all Mediterranean recipes. 

Visit Our Shop.

Print

Turkish Borek Recipe

This delicious and easy Ispanaklı Peynirli Börek, is one of my family’s all-time favorites; it is cooked at homes as well as offered in börekci shops in Istanbul and across the country. Spinach and cheese makes a delightful filling–and even the fussiest children, I am told, love this börek! I use a mixture of beyaz peynir, our creamy feta and medium cheddar (or Turkish kaşar) in the filling; you can use up other cheese you have too.

Course Breakfast, Entree or Side Dish

Cuisine Turkish

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 292.9kcal

Author Ozlem Warren

Ingredients

For the Crust

• 1 (16 ounce) package phyllo dough, thawed if frozen
• Extra virgin olive oil, for greasing
• 1 medium egg, beaten
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds

For the Filling

• 8 ounces spinach leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• 1 medium egg, beaten
• 7 ounces medium cheddar or Turkish taze kaşar, grated
• 7 ounces feta cheese or beyaz peynir, drained and crumbled

For the Egg and Milk Mixture

• 1 egg, beaten
• 1/2 cup whole milk
• 1 tablespoon extra virgin olive oil
• 1/3 cup sparkling water
• Sea salt
• Freshly ground black pepper

Instructions

• Get ready. Preheat the oven to 400°F. Grease the base and sides of an 8 x 12-inch baking dish with a thin layer of olive oil.
• Soften the spinach for the filling. To a large bowl, add the spinach and olive oil. Season with salt and pepper to taste. With clean hands, go hands-on and combine well, kneading olive oil and the seasoning into the spinach. This wilts the spinach, shrinks it in size, and infuses the flavors.
• Make the filling. Add the beaten egg and the cheeses and give everything a good mix.
• Make the Egg and Milk Mixture. In a small mixing bowl, combine the beaten egg, milk, olive oil and sparkling water. Season with salt and pepper to your taste.
• Cut the dough to fit your baking dish. Open the phyllo sheets and place on a clean, dry surface. Dampen a clean dish towel or a couple of paper towels and use as a cover for the phyllo so it doesn’t dry out. Cut the sheets to to fit into your baking dish. Save the smaller-size scraps as you go.
• Make a flaky phyllo base. Divide the sheets into two piles – this will help you know when you’re half way through. Place two big sheets in the greased dish and brush with a thin layer of the egg and milk mixture (about 2 tablespoons). Layer in the smaller scrap sheets, combining to make one large sheet as you go. Brush with the egg and milk Mixture every two layers until you’ve used half of the sheets.
• Fill the Börek. Brush again with the egg and milk mixture and gently and evenly spread over the filling. Keep on layering and brushing with the egg and milk mixture every two sheets. Place the last sheet, pour in the remaining egg and milk mixture, and brush, tucking the edges in.
• Let the phyllo dough soak up the liquid. Slice the börek into 12 rectangles and wait a minute or so for the egg and milk mixture penetrate all through the slices. Brush with the remaining beaten egg and sprinkle with the sesame seeds. Let the börek soak up the liquid for at least 10 minutes.
• Bake. Bake for 35 minutes, or until golden on top. Leave to cool for 5-7 minutes, then serve warm or at room temperature.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
• To thaw phyllo dough: Leave wrapped in its package. Remove from your freezer and thaw in your refrigerator overnight. Bring it to room temperature before using.

• What size phyllo dough should I get? You will cut the dough to fit your baking dish, so just be sure to so just be sure to get sheets larger than your 8 x 12 dish.
• Getting ahead and freezing: You can prepare it up to 2 hours ahead and keep covered in the refrigerator before baking. You can also freeze the cooked börek slices in a single layer in a freezer bag, sealed tightly, for up to 3 months. Reheat from frozen at 400°F until warmed through, 8–10 minutes.
• Don’t worry if the phyllo dough cracks or tears as you go, it will all work out in the end!

Nutrition

Calories: 292.9kcal | Carbohydrates: 22.6g | Protein: 11.5g | Fat: 17.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.01g | Cholesterol: 73.4mg | Sodium: 515.3mg | Potassium: 196.4mg | Fiber: 1.4g | Sugar: 0.7g | Vitamin A: 2083.8IU | Vitamin C: 5.3mg | Calcium: 259.8mg | Iron: 2.4mg

Bundle and Save!

Four of our best-selling signature olive oils, perfect for everyday use.

Buy Now

The post Turkish Börek (Spinach and Cheese Pie) appeared first on The Mediterranean Dish.