Growing up in Türkiye, our holiday tables looked a little different than the ones we have here in the US. Kebabs were always on the menu, but whenever my mom wanted to make something special, she made these ground beef stuffed onions, or soğan dolması as we call it.

It has been years since I last made them, but seeing their recent popularity on social media made me pull out my mom’s handwritten notes and bring this recipe back to life.

Here are a few things that make this version special:

• It has roots in Turkish cooking. There are many versions of stuffed onions across the Mediterranean and the Middle East, but the Turkish style uses pomegranate molasses to give the dish a gentle, sweet-and-tangy balance.
• The ingredients are simple. Pomegranate molasses might sound unfamiliar, but most grocery stores now carry it. Everything else is a pantry staple, and I included plenty of substitutions so you can make it work with what you have on hand.
• It looks impressive, but it is easier than it seems. Once you soften the onions and get the hang of rolling them, the rest of the process is surprisingly approachable and very forgiving.

If you have never made stuffed onions before, I think you will be pleasantly surprised by how doable this dish actually is.

Ingredients You’ll Need

If you’ve been following along on social media, you’ve probably seen me testing this recipe quite a bit. As I worked through each round, I learned a few things about choosing the right ingredients.

The exact measurements are in the recipe card below, but these are the notes I kept from all that testing:

Onions: Look for onions that are firm, fresh, and heavy for their size. Yellow onions work beautifully because they naturally become sweeter as they cook, but Vidalia onions and Walla Walla onions will also work if you want an even milder flavor. Red onions are also an option, but stuffed red onions are slightly sweeter than yellow onions.

Ground beef: Fat equals flavor, so I like using 85/15 ground beef because it stays juicy and tender. If you prefer something richer, use 80/20 ground beef. 

You can also use lamb if you like, or half lamb and half beef, which is pretty traditional. If you are looking for a lighter alternative, though not traditional, ground chicken would also work, but be aware that it would have a slightly different flavor profile.

White rice: I’m using long-grain white rice here, the everyday enriched kind that you can find in most grocery stores. 

My mom always rinsed the rice under cold water until it ran clear, so I do that too, but I know some people prefer not to wash their rice, and that’s perfectly fine.

Some people soak their rice before using it, which helps it cook a little faster, but since we are using a rather small amount, I do not think that it is necessary. 

Alternatively, medium bulgur wheat can be a good substitute for rice. It would have a distinct earthy flavor profile, but it would still be delicious.

Pomegranate molasses: Can you make it without it? You surely can. But, should you? Absolutely not, because pomegranate molasses takes these stuffed onions to another level, giving them the signature slightly sweet-and-sour taste. So, do not skip it.

Red pepper paste: This is known as biber salçası in Turkish cooking. You can find mild or hot versions, and both work here. If you can’t find it, you can use an equal amount of tomato paste as a substitute, and it will still be delicious.

Most Middle Eastern supermarkets carry it, but if you can’t find it there, you can buy it online. I like Oncu Turkish Mild Pepper Paste, which has great depth without being overly spicy.

Spices: This part of the recipe is the most flexible, and you can get as creative as you want. I use ground cumin, dried mint, black pepper, and red pepper flakes for a little heat.

If you can’t get your hands on dried mint, you can omit using it or use a tablespoon of chopped fresh mint instead.

How to Make Stuffed Onions

If this is your first time making stuffed onions with meat, and it looks like a lot of work, let me assure you, it is not. Once you start stuffing and rolling your first couple of onions, you’ll see quickly that the whole process is actually quite simple.

Below, I am sharing every step of the process with the little things I learned from my mom and from making this Mediterranean dish over the years for my own family:

Step 1 – Prep the onions: If there’s one part to pay a little extra attention to, it’s this step. We’re trying to separate the layers in one piece as much as we can. Even if a few tear, don’t worry, they still work just fine once they’re stuffed.

Start by cutting off both ends of each onion, peeling the outer skin, and making a single straight cut down to the center without slicing all the way through. Doing this helps the layers loosen easily after boiling. Use a sharp knife here to make it easier on yourself.

Step 2 – Boil the onions: Add the onions to a large pot of water, bring it to a boil, and let it simmer for about 15 minutes.  You don’t want them overly soft, just soft enough that they don’t rip when you start separating the layers later. 

Step 3 – Let them cool and separate the layers: Spread the onions out on a plate and let them cool on the counter.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it. You should have about 20-22 onion layers in the end. 

As you peel off each layer, you’ll notice a thin membrane. If you have the time, remove it; it helps the onions cook more evenly and prevents any chewiness. But if you’re in a pinch, you can skip this step. I’ve made this dish plenty of times, leaving the membrane on, and it still turns out great.

As you get closer to the middle, you’ll end up with the onion cores. Don’t throw them out. We’ll use them in the filling, so put them in a large bowl.

Step 4 – Mix the filling: Preheat the oven to 400°F (204°C), and while it heats, make the filling. Add the ground beef, rice, red pepper paste, tomato paste, all of the spices and seasoning, pomegranate molasses, and parsley to the bowl with the chopped onion cores.

Using clean hands, give it a good mix so that everything is evenly combined. You’re looking for a mixture that feels slightly sticky and moist but holds together when you press it between your fingers. 

Step 5 – Roll each layer into a little stuffed onion (aka dolma): Place about 1 ½ tablespoons of filling inside each layer and roll it tightly.

Step 6 – Arrange them in the pan: I am using a 3 ½-quart cast iron skillet, but a large casserole dish would also work well. 

Place the stuffed onions in a spiral, starting from the outer edge, tucking each one right up against the next.

You want them close enough to support each other without squeezing them too tightly. In my 12-inch pan, depending on the size of my onions, I can usually fit 18-22 stuffed onions in one spiral layer.

Step 7 – Make the sauce: In a measuring cup, combine olive oil, pomegranate molasses, tomato paste, red pepper paste, garlic, salt, and boiling water. Whisk until everything dissolves. 

Pour the sauce right over the onions. You can cover the pan with foil or a large sheet of parchment paper.

Step 8 – Bake: Place the onions in the oven, covered, for about 30 minutes to soften all the way through. Then uncover the dish and let them brown and caramelize around the edges for another 20 minutes or so.

You’ll see that the remaining liquid will be thicker and reduced almost in half.

Step 9 – Finish with fresh parsley and serve: I love adding a handful of parsley at the end to brighten the entire dish. Serve your baked stuffed onions warm, with extra sauce spooned over the top.

What to Serve With Stuffed Onions

So you’ve made your beautiful stuffed baked onions. They’re tender, aromatic, and perfectly seasoned. But what should you serve alongside them to turn this into a complete meal?

Below are a few traditional and Mediterranean-inspired pairings to help you serve them the way they’re enjoyed across Türkiye:

Pair them with a cool yogurt sauce: A creamy yogurt sauce is one of the most classic pairings to dolma-style dishes. My Yogurt Dill Sauce adds a bright, herby note with lemon and fresh dill, while my Tzatziki Sauce Recipe is a classic pairing with thick Greek yogurt, cucumber, and garlic. 

Add a refreshing salad: A crisp salad never disappoints. Turkish Shepherd Salad is a traditional go-to with juicy tomatoes, cucumbers, and herbs, especially in the summer months. If you want something a bit more herby, Tabbouleh is another option with lots of fresh herbs.

Serve with rice or pilaf: To make this a little more filling, pair your stuffed onions with a starchy side dish. If you want a Turkish side, my Bulgur Pilaf is a classic, or try my Vermicelli Rice, another staple you’ll often see served alongside dishes like this in many Mediterranean restaurants. And if you want a gluten-free option, Lemon Quinoa brings a fresh, zesty note without overpowering the main dish.

How to Make Ahead, Store & Reheat 

One of the things I love most about this stuffed onion recipe is that you can make it ahead, and it tastes better the next day.  The flavors magically deepen as they sit, which makes it an ideal recipe for make-ahead dinners, holiday prep, or easy leftovers. 

Here’s how I do it:

Make Ahead: You have two make-ahead options:

• You can prepare, stuff, and roll all the onions, arrange them in your pan, and refrigerate them unbaked, without the sauce, for up to 24 hours. When you’re ready to cook, simply mix the tomato sauce, pour it over the onions, and bake as directed.
• Alternatively, you can bake them completely a day ahead. Let them cool, cover tightly, and refrigerate. Just pop them in the oven to warm thoroughly, sprinkle with fresh herbs, and serve!

Storage: Once baked, let the stuffed onions cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. 

Reheat: Reheat the stuffed onions in a 350°F (177°C) oven, loosely covered with parchment or foil, for 10-15 minutes, or just until warmed through. You can also microwave them if needed, but the oven keeps the texture softer and more consistent.

Freezing: Stuffed onions freeze very well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator, then reheat.

FAQs

Other Mediterranean Recipes You’ll Love

If these meat-stuffed onions made you curious to try more, I invite you to check out a few of my favorite recipes from the Mediterranean and Middle Eastern regions below:

• If make-ahead meat dishes are your favorite, try my Greek Lamb Meatballs for an easy dinner or a quick appetizer.
• You’ve probably seen the Doner Kebab recipe going viral on social media. It takes the century-old classic recipe and turns it into a weeknight dinner with a clever shortcut.

Turkish cooking has been having a moment on social media, and I love seeing it finally get the attention it deserves. First, it was the Turkish Pasta trend; now, it is this homemade doner kebab. 

These shortcuts are clever because they make dishes that have been around forever feel doable on a weeknight with ingredients most people already have. The rolling technique you see everywhere was first shared by Mezemike, and it took off for a reason.

For me, this recipe hits close to home. I grew up in Bursa, Turkiye, where the authentic version of this dish, Iskender Kebab, was invented. So even though we never made it using this method, I immediately understood why people loved it. It captures the spirit of the dish in a much more doable way without a trip to Turkiye.

My goal here is simply to walk you through this shortcut in a clear and honest way, with a few tips to help you get as close to the real thing as possible in your own kitchen.

Ingredients You’ll Need

The ingredients for this Turkish doner kebab are simple and easy to find. You can find the full list of ingredients with exact measurements in the recipe card below, but here are a few helpful notes on a few ingredients from my testing:

Doner meat ingredients:

Onion: While many viral versions use only the juice, I prefer using the whole onion, as it helps tenderize the meat, keeps it moist, and adds the depth that real doner has. To get it extra fine, I blend it into a puree, along with the garlic. 

If you don’t have a food processor, a box grater would work well too. Use the large holes to grate the onion, and reserve the juices.

Ground beef: It goes without saying that fat is flavor, so it is key here. I recommend using 85/15 ground beef for the best texture and taste. The shortcut doner kebab recipe uses ground beef, but in Turkey (depending on the region), it’s usually made with lean lamb. 

If you want to get as close as possible to the real deal, use ground lamb to make a lamb doner kebab. Lamb is the classic choice for traditional Turkish doner. Or alternatively, if you want to ease into it, you can try 50% ground beef and 50% ground lamb.

Greek yogurt: Yogurt tenderizes the meat and keeps it moist. I tested this recipe both with full-fat yogurt and 2%. While both work, the texture is richer with the full-fat kind.

Spices: The classic doner meat seasoning includes ground cumin, paprika, and red pepper flakes. If you want to get as close to the real thing as possible, I would also recommend adding a pinch of dried oregano.

For the vegetables: 

Roasting vegetables like tomatoes and peppers is optional, but they are the traditional accompaniment to doner kebab, whether you wrap the meat in lavash or serve it with rice.

Tomatoes: You can use any tomato variety. If using larger tomatoes, quarter them so they roast evenly and are easier to tuck into the wrap (aka dürüm) later on.

Green peppers: Any long, green pepper works here. Traditional Turkish doner shops use sivri biber, which are mild and have a thinner skin. But because I can’t find them here in the US, I usually use Anaheim peppers or jalapeños. If you’re sensitive to heat and using jalapeños, I recommend removing the seeds before roasting them. 

For the Sauce:

Most versions of the viral recipe don’t include this sauce, but I can’t, in good conscience, publish this recipe on my site without sharing it with you. If you ask me, the sauce is a must, and you just need 2 ingredients.

Butter: I am using unsalted butter so I can better control the seasoning. If all you have is salted butter, simply add a little less salt to the sauce.

Tomato paste & water: Use any brand of tomato paste (domates salcasi) you like. While not traditional, I sometimes change it up and use hot/mild red pepper paste (biber salcasi) for a spicier sauce.

For Serving:

Lavash bread: The classic bread used for wrapping meat is lavash. You can make lavash at home or buy it at the store. Here in the US, my favorite brand is Joseph’s, but I also like Trader Joe’s. 

Alternatively, you can stuff the meat in Pita Bread (in its pockets) to create a similar “sandwich” feel.

Sumac Onions: Optional, but I cannot imagine serving any type of Turkish kebab without them. It takes just a few minutes to put together and is essential to make it taste authentic.

How to Make This Viral Turkish Doner Kebab

Okay, there is a reason why this shortcut doner method has taken over social media. It gives you the same tender, well-seasoned meat you’d find in Türkiye, but in a quicker way you can easily make in your own kitchen for a weeknight dinner.

Here’s how to make it:

Step 1 – Prep the oven and aromatics: Start by preheating your oven to 400°F (204°C). While it heats, add the onion and garlic to your food processor and blend until smooth and pureed.

Don’t strain out the liquid; that moisture is what keeps the meat juicy and helps everything bind together. 

Step 2 – Mix the meat: Transfer the onion mixture to a large bowl and add the ground beef, tomato paste, yogurt, and spices. Using your hands, mix until everything is thoroughly combined for about 1-2 minutes. It should be well mixed, so you get a bit of each flavor in every bite.

Step 3 – Divide and shape the mixture: Once the meat is mixed, divide it into three equal pieces. During my initial testing of this recipe, I divided it into 4 portions, which worked well, but I felt the rolled doner was a bit thinner than I would like after cooking. 

That said, you can do either 3 or 4 pieces. It is more a matter of personal preference.

Step 4 – Roll the meat into a sheet: Place one piece of meat in the center of a 12×16 sheet of parchment paper, then place another sheet on top. Use a rolling pin (or your hands) to gently press it into an even rectangle. You want an even layer that’s neither too thin nor too thick.

Sometimes the meat pushes out of the sides of the parchment. Don’t worry, just tuck it back in so it’s not as thin, and keep going.

Step 5 – Roll it into a log: Remove the top parchment sheet. Now, starting from the short end closest to you, roll the meat tightly (with the bottom parchment still attached).

Transfer the rolled log to a sheet pan and repeat with the remaining pieces.

Step 6 – Add the vegetables: Once all three logs are on the pan, add the quartered tomatoes and whole peppers to the same pan (onto the side) and drizzle them with olive oil and a little kosher salt. 

Step 7 – Bake: Bake everything for about 15-20 minutes. When it’s done, the meat should look lightly browned, and the vegetables should be softened. 

Remove the pan from the oven and let everything cool for 5 minutes or just enough that you can unroll it without burning your hands.

Step 8 – Tear the meat: Unroll each piece gently, then tear the meat into strips by hand. I don’t strip them down too small, just into large chunks.

Step 9 – Make the tomato-butter sauce: Start by melting the butter in a small saucepan. Then, stir in the tomato paste using a fork (or even a whisk). At first, it will look a bit curdled, which is normal. Once cooked for 20-30 seconds, whisk in some hot water to achieve a more sauce-like consistency.

How To Serve Doner Kebab?

You made the doner meat, roasted the veggies, and have the most delicious, silky tomato-butter sauce ready. Now it is time to serve. And if you want the full Turkish experience, pour yourself a cold Ayran, the simple salted yogurt drink we serve with every kebab dish. 

The good news is that you have a few options:

Make A Wrap (aka dürüm): 

This is how they serve it in the viral videos, and, quite honestly, this is how you would find it in Turkey if you buy it from a street vendor. It is called dürüm and is usually made by rolling the meat in lavash bread.

To assemble, place a warm piece of lavash bread on a cutting board and spread it with a generous spoonful of the tomato sauce.

Add a handful of the doner meat, some roasted peppers and tomatoes, and a spoonful of Sumac Onions. Drizzle it with a tablespoon of the tomato sauce.

Roll the lavash tightly, tucking the filling in as you go. Slice in half, then serve immediately with extra sauce on the side. 

Pro Tip: If you prefer something sturdier or don’t have lavash on hand, you can use store-bought or Homemade Pita Bread or any of your favorite flatbreads instead.

Iskender-Inspired Plate: 

I grew up in Bursa, where doner kebab is often served Iskender-style. It uses the same ingredients you already prepared, but the assembly gives it a completely different feel. 

If you want to serve your doner meat this way, place torn pieces of warm pide bread on a plate, drizzle with tomato sauce, pile the meat on top, and finish with more sauce. 

Serve it with a dollop of creamy yogurt on the side, along with the roasted peppers and tomatoes.

With Rice:

Depending on the region, especially when you eat doner kebab in a restaurant, it often comes with rice, a few French fries, and some pickles on the side. After it is assembled, the tomato sauce is poured over the meat and rice, turning it into a simple yet just as delicious meal. 

If you want to serve it that way at home, I highly recommend making my Vermicelli Rice to keep it as close to the real thing as possible.

How to Make Ahead, Store, Freeze, and Reheat

Make ahead: You have a few great make-ahead options:

• Prep the rolls the day before: You can fully roll the meat logs ahead of time and refrigerate them until you’re ready to bake. The only thing to keep in mind is the parchment paper. Some get soft and wet easily, so choose a good-quality one to help the logs hold their shape overnight. I like this precut parchment paper that is not only sturdy enough but also easy to roll.
• Prep the meat mixture ahead: If you’d rather roll it fresh the next day, simply mix the meat mixture, transfer it to an airtight container, and refrigerate. This resting time allows the aromatics to mingle and develop even further.

Storage: If you know you will have leftovers, store the meat, sauce, and roasted vegetables separately. They all keep well in the fridge, in an airtight container, for 3-4 days. This helps the texture stay closer to its fresh state. 

If not, as long as stored in an airtight container, the rolls will still hold up nicely and keep well in the fridge for 1-2 days.

Freezing: You can freeze the doner meat in two easy ways:

• Freezing raw rolled logs: Simply wrap each roll tightly in stretch film (or place it in an airtight freezer-safe container) and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then bake as directed.
• Freezing the cooked meat: After baking, tear the meat, let it cool completely, and freeze it in an airtight container or freezer bag. For the best texture, reheat it in a skillet rather than in the microwave.

Reheating: If you store the meat separately from the rest of the ingredients, you can warm it up in a skillet over medium heat with a splash of water or a little butter. I would recommend avoiding the microwave, as it tends to dry out the meat and make it chewy.

If you have leftover sauce, warm it up in a skillet and add a little warm water to thin it out.

I kept her tricks in my own version so you can enjoy juicy, reliable patties year-round. You can grill them outside in summer, roast them on a sheet pan with veggies, or cook them quickly on the stovetop or even in your air fryer.

Ingredients for the Juiciest Chicken Kofta

Having grown up eating this dish and after making it countless times, I’ve learned a few helpful things about the key ingredients. You’ll find the complete list in the recipe card below, but here are some highlights, including substitutions:

Onion: Both white and yellow onions work. My mom always grated the onion so it blended evenly into the mixture. Be sure to drain the liquid, as grated onions release a significant amount of juice. Red onion would also work, but it would have a slightly sweeter flavor.

Ground chicken: I prefer to use organic chicken when available. Ground chicken made with dark meat adds more richness, but lean ground chicken breast also works if you prefer a lighter option.

Panko breadcrumbs: I usually reach for panko, but regular or seasoned breadcrumbs will also work. For a gluten-free option, use gluten-free breadcrumbs. Half a cup is the sweet spot. Any less and the mixture feels loose, any more and it turns too dense.

Fresh Garlic Cloves: Mince them as finely as you can. Garlic powder works in a pinch, but fresh garlic makes a big difference here.

Baking soda: This is our secret ingredient and one of my mom’s little tricks. A small amount of baking soda alters the pH of the meat, allowing the proteins to bind less tightly, which helps koftas remain tender while retaining their shape. And in case you are wondering, you won’t taste the baking soda in your cooked chicken koftas.

Egg: The egg works as a binder, which is especially helpful with lean ground chicken. Some recipes skip it, but I’ve tested it both ways and find that adding one keeps the patties from falling apart. If you prefer not to use it, the kofta will still work, though they may be a little more delicate when cooking.

Spices & Seasonings: I opted for ground cumin, sweet paprika, kosher salt, and black pepper, but adding ground coriander would also be a great option. If you want some heat, Aleppo pepper or red pepper flakes are great options. Start with a small amount and adjust to taste.

Herbs: I opted for fresh Italian parsley, but any fresh herbs, such as mint or dill, work beautifully.

Optional Add-Ins:

Tomato paste: You can add up to 1 tablespoon to the mixture to add moisture and a pop of color. Red pepper paste also works, but it will slightly change the flavor.

Cheese: Both grated Parmesan cheese and low-moisture mozzarella work well here, about ¼ cup. Parmesan adds a savory umami boost, but it is salty, so be mindful of the salt in the rest of the recipe.

How to Make Chicken Kofta: Step-by-Step Instructions

Step 1 – Prep the onion: Set a fine mesh strainer over a bowl and grab your box grater. Using the large holes, grate the onion and place it right into the strainer. Then, using the back of a spoon, press it down to squeeze out as much juice as you can. 

It may feel like extra work, but draining the onion is key for kofta that hold their shape. If you prefer, you can chop the onion instead, but it won’t blend as seamlessly into the mixture.

Step 2 – Mix everything together: Transfer the grated onion to a large mixing bowl, then add the ground chicken, panko breadcrumbs, garlic, baking soda, cumin, paprika, egg, salt, black pepper, red pepper flakes, and parsley. 

I like to mix it with my hands, gently working it until just combined. This helps you feel when everything is evenly distributed and prevents overmixing, which can make the patties too dense.

Step 3 – Shape the kofta: Pour a little olive oil (or water) into a small bowl to keep nearby. Scoop about two tablespoons of the mixture, or use a cookie scoop so you’ll get even chicken kofta meatballs. 

Lightly oil your hands, and roll and press them into oval-shaped patties. Dip your hands in olive oil as needed to prevent the mixture from sticking to your hands and to help you form smooth, even patties.

Step 4 – Let them rest: Place the shaped kofta on a platter, cover with plastic wrap, and let them sit at room temperature for 10-15 minutes while you heat up your grill, skillet, or oven. This quick rest helps them hold their shape when you cook them. If you are prepping ahead, you can refrigerate them instead.

How To Make Ahead, Store, Freeze, and Reheat

Chicken kofta is a great make-ahead recipe, whether you’re planning for a busy weeknight or stocking the freezer for later. You can prepare the mixture ahead of time, store leftovers after cooking, or freeze them raw or cooked. Here’s how I handle it:

Make Ahead: Shape the koftas, place them on a baking sheet, wrap with stretch film, and store them in the fridge for up to 24 hours. 

Storing Leftovers: You can enjoy them warm or cold. If you’re eating them cold, just let them come to room temperature so they’re not fridge-cold. Store them in an airtight container and they’ll keep in the fridge for 3 to 4 days.

Reheat: My favorite way to reheat is on the stove with just a splash of water in the pan. The steam from the water gently warms the kofta, keeping them from drying out. 

You can also pop them in a 300°F (149°C) oven for 5-10 minutes or until they are heated through. 

Freeze (raw or cooked): You can freeze them raw or cooked. Below is how I do it.

• Raw: Place the shaped ground chicken kofta on a parchment-lined sheet pan, cover with plastic wrap, and freeze for a couple of hours until firm. Then move them into a freezer bag so they don’t take up much space. They should last up to 3 months this way. When you’re ready to cook, thaw them overnight in the fridge.
• Cooked: Store in a freezer-safe container, pressing out as much air as you can to prevent freezer burn. They’ll keep for up to 3 months. Thaw them in the fridge overnight.

Serving Suggestions for Chicken Kofta

If you’re wondering what to serve with chicken kofta, the good news is that it’s one of the most versatile dishes I make. You can build it into a wrap, pair it with grains, or add it to a mezze platter for entertaining. Here are some of my favorite ways to serve it:

• Wraps: My favorite way to serve kofta chicken is tucked into Homemade Pita Bread or wrapped in soft Lavash Bread, with fresh veggies, and drizzled generously with one of my creamy yogurt sauces, such as Mint Yogurt Sauce or Yogurt Dill Sauce. It’s quick, satisfying, and makes the perfect grab-and-go meal.
• Salad: A simple crisp salad balances the warm spices in the kofta beautifully. Try my Mediterranean Pasta Salad for a crowd-pleasing, make-ahead option, or keep it light with a fresh green salad, such as my Spring Mix Salad or Fattoush.
• Sheet Pan Kofta: For a hands-off option, make a sheet pan chicken kofta dinner by roasting the chicken koftas in the oven with quick-cooking vegetables like onions, bell peppers, and cherry tomatoes. Everything comes out ready at the same time, making it ideal for busy weeknights. 
• Mezze Platter: Add these Turkish chicken meatballs to a mezze platter alongside Hummus, Tzatziki, and CAVA’s Feta Sauce, then add some warm bread and a few marinated olives. It’s the easiest way to make dinner feel like a little Mediterranean feast. If you prefer ground beef, my Turkish Meatballs are another great option for a mezze spread.
• Grains: For a more filling plate, serve the kofta over Vermicelli Rice or Seasoned Quinoa. A spoonful of yogurt sauce ties everything together.

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Other Mediterranean Chicken Dinners You Might Like

If you enjoyed this chicken kofta recipe, here are a few other Mediterranean chicken dinners to add to your weeknight rotation:

• For a customizable meal prep-friendly dinner, my Chicken Shawarma Bowl is a great choice. It is a great dinner you can make ahead and enjoy during the week.
• If you love a mix of savory, spicy, and sweet, my Harissa Honey Chicken is always a hit. All you need is 30 minutes of marinating time.
• For a hands-on Mediterranean chicken recipe, try cooking Chicken Kabobs in the Oven.

Photos by Tanya Pilgrim.

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Chicken Kofta Recipe

Juicy, tender chicken kofta comes together in less than an hour with simple ingredients. Grill, bake, or pan-sear these seasoned patties and serve with warm bread, crisp salads, or your favorite sides for a delicious Mediterranean dinner.

Course Weeknight Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 36 minutes minutes

Servings 10 koftas

Calories 103kcal

Author Aysegul Sanford

Ingredients

• 1 onion medium-size / peeled (about ½ cup)
• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 2 cloves garlic minced
• ¼ teaspoon baking soda
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 egg
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional
• ¼ cup fresh Italian parsley chopped
• 1 tablespoon olive oil to use when shaping the kofta (or water)

Instructions

• Place a fine mesh strainer over a bowl and set it aside. Using the large holes of a box grater, grate the onion*. Place the grated onion into the strainer. Using the back of a spoon, strain all of its juices. Transfer the onion to a large mixing bowl. Discard the juices.
  
• Into that same bowl, add 1 lb ground chicken, ½ cup of panko breadcrumbs, 2 cloves of minced garlic, ¼ teaspoon of baking soda, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 large egg, 1 ½ teaspoon of kosher salt, ½ teaspoon of black pepper, ¼ teaspoon of red pepper flakes, and ¼ of chopped fresh parsley.
  
• Mix with clean hands until well combined.
• Pour the olive oil into a small bowl. To shape the kofta, scoop about 2 tablespoons of the mixture, oil your hands lightly, and form into 10 oval patties (or your preferred shape). A cookie scoop works well for even portions.
  
• Arrange the koftas on a platter, cover with plastic wrap, and let them rest at room temperature for 10-15 minutes before cooking.

Cooking On The Grill

• Preheat a gas grill to medium-high heat. Clean the grates, then oil them using a paper towel dipped in oil.
• Grill the kofta for 2-3 minutes for each side, turning often, until lightly golden brown and cooked through. They’re ready when an instant-read thermometer inserted into the center registers 165°F.
• Transfer to a plate and let rest for 5-10 minutes before serving.

In The Oven

• Preheat your oven to 375 °F (191°C). Line a baking sheet with parchment paper and set it aside.
• Arrange the chicken koftas on the baking sheet and bake for 15 minutes, flipping them halfway through the cooking process for even baking.

On The Stove top

• Heat a tablespoon of olive oil in a cast-iron skillet (or a large non-stick skillet) over medium high heat until shimmering.
• Place the patties in the skillet, and cook undisturbed, for 2-3 minutes or until lightly golden brown. Continue to cook each side, turning every 2-3 minutes. It should take no more than 8 minutes to cook.*

In The Air Fryer

• Preheat your air fryer to 375 °F (191°C). Lightly spray (or brush) it with oil.
• Arrange the koftas in a single layer, leaving enough room between each patty for air to circulate.
• Air fry for 12-13 minutes, turning them halfway through, until the center of a chicken kofta registers 165°F (74 °C) when inserted with a meat thermometer.

Notes

• Yields: This recipe makes about 10 chicken koftas. The nutritional values listed below are per kofta.
• Grating the onion: I know that grating the onion is the most time-consuming part of this recipe, and I think it is worth the effort, as it allows the onion to blend seamlessly into the meat mixture. However, if you prefer, you can chop your onion finely. Be sure to remove any juices (if present) before use.
• Baking soda: The small amount of baking soda helps keep the koftas hold their shape. In case you are wondering, no, you won’t taste it in the finished dish.
• Do not overcrowd the pan*: When cooking on the stove, it is best to cook your koftas in batches to achieve a good crust. If you cook them all at the same time, koftas will steam instead of sear.
• Storing leftovers: Once your chicken patties come to room temperature, you can place them in an airtight container and store it in the fridge for up to 4 days. You can enjoy them cold or warm. 

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 434mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

What is Shepherd Salad?

If there were such a thing as the easiest salad in the world, Shepherd Salad would probably top the list. 

The name may sound a little unusual, but it comes from humble origins. In the countryside of Turkey, shepherds carried simple, inexpensive ingredients like tomatoes, cucumbers, onions, and peppers. Out in the fields, they would quickly chop everything and dress it with olive oil and lemon juice for a fresh, no-cook meal.

Because these were the kinds of ingredients that were affordable and easy to find, Shepherd Salad has always been considered a simple, everyday dish rather than a luxury.

Today, Çoban Salatası remains a staple across Turkey and the Eastern Mediterranean. While it shares some similarities with Greek Salad, Shepherd Salad does not usually include cheese or olives, keeping it lighter and more refreshing. 

I left Turkey over 20 years ago, but to this day, I still make this salad almost daily when summer produce is at its peak. It’s one of those recipes that instantly brings me back home.

Simple Ingredients You’ll Need 

You’ll only need a handful of fresh vegetables and pantry staples to make this easy summer salad. You can find the full ingredient list in the recipe card below, but here are a few helpful notes from my experience and from how it is traditionally made in Turkey:

Tomatoes: Use the ripest, juiciest tomatoes you can find. Heirloom, Roma, cherry, or even steak tomatoes all work well.

Cucumbers: The authentic Turkish shepherd salad recipe uses Persian cucumbers, which are crunchy and with fewer seeds compared to English cucumbers. However, both types can be used in this recipe. If your cucumbers are freshly picked, it is not necessary to peel them, but I recommend tasting them, as older cucumbers may have bitter skin.

Scallions: I opted for scallions (also known as green onions) for their mild flavor, but finely chopped red onion or white onion can be used if you prefer a sharper bite. If you’re using green onions, you can use both the white parts and the green parts.

Green peppers: Traditionally, this salad is made with a Turkish pepper called sivri biber, a long, slender pepper that can range from mild to hot. Since I can’t find it here in the US, I usually use Anaheim peppers or jalapeños. For a milder option, a green bell pepper works as well.

Lemon juice: For the best taste, use freshly squeezed lemon juice, but in a pinch, bottled juice would also work. You can also swap it with white wine vinegar, apple cider vinegar or red wine vinegar for a slightly different tang.

Olive oil: I recommend using a mild-flavored extra virgin olive oil.

Sumac powder: Sumac is usually available in the Middle Eastern or Mediterranean section of most grocery stores, sold as sumac spice or sumac powder. I often buy mine online, and if you are new to sumac, I really like Eastanbul Sumac Spice.

Just be sure to check the best-by date, as sumac has a shorter shelf life than many other spices (usually around 6 months).

Fresh herbs: I use fresh flat-leaf parsley in this recipe, but you can easily switch it up with whatever herbs you have on hand. In Turkey, it is very common to add fresh mint, fresh dill, or even a mix of the two.

How to Make Turkish Shepherd Salad (Step-by-Step Guide)

Making Shepherd’s Salad couldn’t be simpler. You don’t need any special equipment; just a sharp knife, a cutting board, and a bowl. Here’s how to prepare it:

Step 1 – Chop the vegetables: One of the hallmarks of this salad is that everything is cut into small, even pieces. This way, every bite has a little bit of everything. Dice the tomatoes, cucumbers, scallions, and peppers, then transfer them to a large bowl.

Step 2 – Add the dressing: Drizzle the vegetables with lemon juice and olive oil. Sprinkle with sumac, salt, and black pepper.

Step 3 – Finish with herbs: Add the chopped parsley on top. Using salad tongs (or clean hands), gently toss until the vegetables are evenly coated. Tossing gently is key, as it helps keep the tomatoes from getting mushy.

Step 4 – Serve: Enjoy right away while the vegetables are crisp and fresh. Shepherd’s Salad is best served immediately, since the salt and lemon juice draw water out of the vegetables, and the salad can become watery if it sits too long.

Storing Leftovers & Making Ahead

Making Ahead: You can chop the vegetables a few hours in advance and store them covered in the refrigerator. For the best texture, wait to add the dressing until just before serving to keep the vegetables crisp and prevent too much liquid from collecting in the bowl.

Storing Leftovers: Place any leftovers in an airtight container and refrigerate for up to 2 days. Keep in mind that the vegetables will naturally release some liquid as they sit, which will make the salad softer the next day. If that happens, just give it a quick toss and, if needed, add a squeeze of fresh lemon juice to brighten it back up.

Freezing: Freezing is not recommended since the vegetables lose their crisp texture once thawed. For the freshest taste and crunch, enjoy this salad right away.

Delicious Ways to Serve Turkish Shepherd Salad:

The pairing options are endless for this Turkish tomato and cucumber salad. While you can enjoy it with nearly any meal, here are some of my favorite ways to serve it:

• As a side dish: Shepherd’s Salad is a natural pairing with grilled meats like Adana Kebab and Grilled Harissa Chicken, but it also makes an excellent addition to classic Turkish summer dinners such as Karniyarik, stuffed eggplants with ground beef, Ground Beef Stuffed Onions, and vegetables. 
• As part of a vegetarian meal: If you want to serve it the way we often do in Turkey, pair Shepherd’s Salad with a bowl of Bulgur Pilaf and a glass of Ayran, the traditional yogurt drink. This is how I’ve enjoyed quick summer lunches for years. Simple, refreshing, and satisfying.
• As a topping for grain bowls: Use it as a light, refreshing topping in dishes like Chicken Shawarma Bowls or Beef Shawarma, paired with rice or bulgur pilaf.
• In a mezze platter: If you want to continue with the Mediterranean flavors, you can serve it in a mezze spread with Pita Bread, or tuck it into Lavash Bread with Hummus for a light and satisfying bite.

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Turkish Shepherd Salad Recipe

An authentic Turkish Shepherd Salad (Çoban Salatası) made with juicy tomatoes, crisp cucumbers, peppers, onions, and parsley. Light, refreshing, and ready in just 15 minutes.

Course Side Dish – Salad

Cuisine Turkish Cuisine

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 119kcal

Author Aysegul Sanford

Ingredients

• 3 medium-sized tomatoes diced into 1 ½ inch cubes
• 3 Persian cucumbers peeled and sliced ¼ inch thick
• 2 scallions both green and white parts, thinly sliced
• 2 green peppers Aneheim peppers, jalapenos, or serrano peppers – seeds removed and sliced thinly
• 3 tablespoons lemon juice freshly squeezed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon sumac
• ¼ cup fresh parsley chopped

Instructions

• Place tomatoes, cucumbers, scallions, and green peppers in a large bowl or a large platter.
  
• Drizzle it with lemon juice, olive oil, and season with salt, pepper, and sumac.
• Sprinkle it with fresh parsley and toss to combine.
  
• Serve it right away.

Notes

• Yields: This recipe makes about 6 cups of salad (depending on the size of your vegetables), and it is ideal for 4 (large) servings. The nutritional values below are per serving.
• Storage: Place leftovers in an airtight container and keep them in the fridge for up to 2 days. It is normal for the vegetables to release their juices as they sit. Just give it a stir before serving.
• Optional add-ins: As I was writing this recipe, I wanted to stay true to the traditional recipe. However, some modern-day versions of this recipe add other ingredients like a handful of crumbled feta cheese, chopped black olives, and a sprinkle of red pepper flakes (or Urfa chile if you can get your hands on.) All of these would be great addition to the recipe.

Nutrition

Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 588mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 61mg | Calcium: 25mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

Turkish cuisine is known for similar, easy-to-make salads like this one that you can make during the peak tomato season. A few of my favorites are:

• Summer tomatoes mixed in with white beans and red onions, Piyaz (Turkish White Bean Salad) is yet another simple salad 
• At every kebab restaurant in Turkey, you’ll find a side of ezme, and my version shows you how to make this authentic “Turkish salsa” at home with just a few simple ingredients.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme. 

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices. 

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance. 

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point. 

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter. 

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

• Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
• Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

• With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
• Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
• As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

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Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

• 1 yellow onion medium size
• 1 clove garlic finely minced
• 1 teaspoon kosher salt
• 4 medium tomatoes
• 2 green peppers Anaheim, jalapeño, or serrano, seeded
• 1 tablespoon Turkish red pepper paste or tomato paste
• 3 tablespoons lemon juice freshly squeezed
• ¼ cup fresh parsley chopped
• 1 tablespoon sumac
• ¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
• 2 tablespoons pomegranate molasses optional

Instructions

• On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
  
• Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
  
• Chop the seeded peppers finely and add them to the bowl.
• Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
  
• If using, drizzle with pomegranate molasses and serve*.

Notes

• Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
• Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
• *Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
• Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 624mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1623IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

• My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
• For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

What Are Sumac Onions?

Growing up in Turkey, sumac onions were always on the table. For us, they were what pickled onions are for many American homes: a simple, tangy side that brightens up almost any meal.

While we called it “sumac onions” and served it more like a condiment, some people also refer to it as a “red onion salad” and serve it as a side dish. Both are perfectly acceptable.

Now, in case you are not familiar, the key ingredient is sumac. It is a deep red spice made from dried berries (not peppers, though many people think so) with a tangy lemony flavor and slightly earthy taste. Unlike chili powders, it isn’t spicy hot.

When mixed with thinly sliced red onions, sumac helps tame their sharpness, turning them into a slightly sweet and refreshing bite. That’s why you’ll often see sumac onions served alongside meat-centric dishes like lamb, beef, or chicken kebabs. They cut through the richness and spice, bringing a welcome crunch and a pop of brightness to every bite.

Simple Ingredients You’ll Need

You’ll need only a few basic pantry staples to make this sumac onions recipe. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Red Onion: Since this is the main ingredient, use a fresh red onion and slice it as thinly as possible. A sharp knife works well, but a mandolin ensures even slices. In a pinch, you can substitute white or yellow onions, though the flavor will be slightly different.

Extra Virgin Olive Oil: A mild-flavored olive oil works best.

Lemon Juice: My mom always used lemon juice, as most Turkish families do, but other acidic ingredients like apple cider vinegar, red wine vinegar, or lime juice also work. Keep in mind, though, that the flavor profile will vary depending on the acid you use.

Kosher Salt: I used Diamond kosher salt, but if you are using other brands like Morton’s or sea salt, I would use half the amount and adjust it as necessary.

Sumac: Usually available in the Middle Eastern section of most supermarkets, sold as sumac spice or sumac powder. If you’re new to sumac, I really like Eastanbul sumac spice (affiliate link). Keep an eye on the best-by date, since sumac typically has a shorter shelf life than many other spices, about 6 months.

Red Pepper Flakes (Urfa Chili or Aleppo Pepper): Optional, but the authentic version often uses a pinch of Urfa chili or Aleppo pepper. If you can’t get your hands on either one of those, any other red pepper flakes you have on hand would also work.

Fresh Chopped Parsley: Finely chopped parsley is traditional, but you can switch it up depending on the dish you are serving it with. For example, fresh mint pairs beautifully when serving with lamb.

Pomegranate molasses (optional): A drizzle of pomegranate molasses is optional, but it would add a nice sweetness, especially if you are serving this with kebabs.

Tomatoes (optional): If I am serving this sumac onion salad with lamb kabobs like the traditional Adana Kebab, I add a handful of halved cherry tomatoes. They bring a pop of color and an extra touch of freshness.

How to Make Sumac Onions (Step-by-Step Guide)

Making Turkish sumac onions is as straightforward as it gets. You don’t need any special equipment, just a sharp knife and a bowl. Follow these simple steps, and you’ll have a tangy, refreshing side ready to serve with your favorite dishes.

Step 1 – Slice the onions: On a sturdy cutting board, cut the red onion in half lengthwise. Remove the skins and slice thinly into half-moon shapes. A sharp knife works best, but always keep the flat side of the onion against the board for safety.

Step 2 – Mix the ingredients: Place the sliced onion in a medium bowl. Add the olive oil, lemon juice, kosher salt, sumac, and Aleppo pepper (if using).

Step 3 – Massage: Using clean hands, gently massage the onions for 1-2 minutes, until they have softened slightly and absorbed the seasonings.

Step 4 – Garnish and rest: Sprinkle with chopped parsley and toss to combine. If you have the time, cover and refrigerate for 10-15 minutes before serving to let the flavors meld.

Delicious Ways to Serve Sumac Onions

The pairing options are endless for this Turkish onion salad. While you can serve it with nearly any savory dish, here are some of my favorite ways to enjoy it:

• With Kebabs & Grilled Meats: Sumac onions are the classic pairing with the rich, smoky kebabs that Turkish, Lebanese, and other Middle Eastern cuisines are known for. I especially love to serve on top of my Adana Kebab, Chicken Shish Tawook, Doner Kebab, and Oven Chicken Kebabs.
• With Shawarma: Their tangy bite balances the spices in shawarma beautifully. Try them with my Easy Chicken Shawarma or Beef Shawarma.
• In Bowls: Add freshness and brightness to grain or salad bowls. They’re perfect on top of a Chicken Shawarma Bowl or a Homemade CAVA Bowl.
• With Seafood Dishes: They pair wonderfully with Grilled or Baked salmon, adding contrast to the richness of the fish.
• Make it a part of your mezze platter: Serve it along with other mezze platter staples like Hummus, Muhammara, and Baba Ganoush.
• Vegetarian & Vegan Favorites: Sumac onions bring life to plant-based meals, adding a burst of freshness that makes every bite more satisfying. I love serving them alongside Rice with Vermicelli or crispy Falafel.

Storing Leftovers & Making Ahead

Making Ahead: This recipe is perfect for meal prep since the onions continue to mellow and develop flavor as they sit. You can make them 2–3 days in advance and store them in an airtight container or mason jar in the fridge.

Storing Leftovers: Keep leftovers refrigerated for 3 to 4 days. Just give them a quick stir before serving to mix the seasonings back in.

Freezing: Freezing isn’t recommended, as the onions lose their crisp texture once thawed. For the best taste and crunch, enjoy them fresh.

FAQs

Other Middle Eastern/Mediterranean Condiments You Might Like

If you enjoy this onion sumac salad, chances are you’ll love other Middle Eastern and Mediterranean condiments too. Here are a few to try next:

• If you’re a fan of the bold, spicy flavors of the region, my homemade harissa recipe is a must-try.
• Bright and earthy with lemon and garlic, tahini sauce is one of the easiest ways to add depth to grilled meats or roasted vegetables.
• When you want to mellow out the richness of kebabs or grilled meats, everyone’s favorite creamy Greek white sauce (known as tzatziki) made with cucumber, garlic, and dill is hard to beat.

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Sumac Onions Recipe

These quick and tangy Sumac Onions are a quick Middle Eastern condiment. Made with thinly sliced red onions, lemon juice, olive oil, and sumac, they add a refreshing, citrusy bite that balances rich dishes like kebabs, shawarma, or grilled fish. Serve as a side, condiment, or salad for a fresh pop of flavor.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 45kcal

Author Aysegul Sanford

Ingredients

• 1 red onion medium sized
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Kosher salt
• 1 tablespoon sumac
• ¼ teaspoon Urfa or Aleppo pepper or red pepper flakes
• 2 tablespoons fresh parsley chopped

Instructions

• Cut onions in half lengthwise, remove the skins, and slice thinly into half-moon shapes. Transfer to a medium bowl.
• Add the olive oil, lemon juice, Kosher salt, sumac, and Aleppo pepper.
  
• Using your hands, gently massage the onions for 1–2 minutes until they soften slightly and absorb the seasonings.
• Add the parsley and toss to combine.
  

Notes

• Yields: This recipe makes ½ to ¾ of sumac onions, which would be ideal for serving 4 adults. The nutritional values below are per serving.
• Onions: While the traditional recipe is made with red onions, in a pinch, you can use white onions, but keep in mind that the flavor profile will be slightly different.
• Make Ahead: These onions get even better as they sit. You can prepare them 2-3 days in advance and store them in an airtight container or jar in the fridge.
• Storage: Store leftovers in the fridge for up to 4 days. Just give them a quick stir before serving to mix the seasonings back in.
• Freezing: Not recommended, as the onions lose their crisp texture once thawed. For the best flavor and crunch, enjoy them fresh.

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.2mg

If you’ve ever been to a Middle Eastern or Mediterranean restaurant, chances are you’ve had lavash. Similar to pita, it’s the go-to bread for serving with kebabs, dips, and salads. Growing up in Turkey, I learned early on that you simply don’t eat kebab without a piece of warm lavash.

Yes, you can find it at the store, but once you taste a freshly cooked, puffed-up lavash straight from the skillet, there’s no going back. And the best part? It’s easier to make than you think.

In this post, I’ll walk you through the step-by-step process of making lavash bread, complete with foolproof tips and troubleshooting advice, so you can confidently make it at home anytime.

Essential Ingredients for Lavash Bread

The traditional lavash bread recipes you’ll find in cookbooks are usually made with just three ingredients: flour, water, and salt. 

While that version is beautiful in its simplicity, it can take a bit more time and technique to get right. In my version, I use a small amount of yeast to help the dough rise more easily, a splash of milk for a softer texture, and a touch of sugar (or, in my case, honey) to feed the yeast and get it bubbling faster.

You’ll find the exact measurements of this homemade lavash recipe in the recipe card below, but here are a few essential notes and tips from my testing to help you get the best results every time.

Water: We use lukewarm water (around 110 °F – 43 °C) to activate the yeast. The temperature is important here because if it is colder, the yeast will not activate, and if it is hotter, it will kill it. 

Yeast: I use instant yeast in this recipe, but I still bloom it in warm water with a bit of honey to give it a head start. This step isn’t always necessary with instant yeast, but I’ve found it helps create a better rise and a more reliable dough. 

If you only have active dry yeast, you can use it the same way, just make sure it foams up before moving on.

Sugar: A small amount of sugar helps feed the yeast and encourages it to bubble up during the resting period. You can use granulated sugar, but I like to use honey to keep this recipe free of refined sugar. Either one will do the job.

Extra Virgin Olive Oil: I use a little bit of extra virgin olive oil, mostly for flavor. It adds a subtle richness to the dough and helps keep the lavash soft. 

Milk: A small amount of milk makes the dough softer and adds a slightly richer texture. I use whole milk, but any kind you have on hand will work. Just make sure it’s at room temperature so it doesn’t interfere with the rising time. 

If you prefer a dairy-free version, you can use water instead.

All-Purpose Flour vs. Bread Flour: The recipe I am sharing here is made with all-purpose flour, which yields a soft and pliable dough that is perfect for rolling kebabs. If you prefer a sturdier, chewier texture, you can swap in bread flour instead. It has a higher protein content, which gives the dough more structure.

Kosher salt: I used Diamond kosher salt, which is less salty than most kosher salts. If you use other brands, such as Morton’s, be sure to use half the amount. 

Step-by-Step: How to Make Lavash Bread at Home

Whenever I make any kind of bread, I always want to know how far in advance to start, especially if I’m planning to serve it for dinner. This easy lavash recipe takes about 1.5 hours from start to finish, including time to knead, rise, and cook. So if dinner’s at 7, starting around 5:30 pm is just right.

This recipe makes 10 lavash, just in case you are planning ahead or cooking for a crowd.

Here’s how to make lavash at home, step by step:

Step 1 – Activate the Yeast: Place the lukewarm water (around 110°F / 43°C) and honey (or sugar) in a measuring cup. Stir well to make sure the honey is fully dissolved. Add the yeast and let it sit for 5 minutes, or until you see a grey-ish thick layer of bubbly foam on top. Then stir in the olive oil and milk until fully combined.

Step 2 – Combine Wet & Dry Ingredients: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and knead the dough with clean hands for about 5 minutes, or until no dry flour remains. 

At this point, the dough (and your hands) will be sticky, and that is totally normal. As you knead, turn the dough frequently to ensure everything comes together evenly.

Step 3 – First Rise: Cover the bowl with a clean kitchen towel (or loosely with plastic wrap) and let it rise in a warm part of your kitchen for 20 minutes. By the end of that time, it should look a little smoother and slightly puffed in volume.

Step 4 – Knead the Dough: Lightly flour your kitchen counter and transfer the dough over. Knead it for about 5 minutes.

You don’t really need much of a technique here, but when I’m kneading it, I usually press the whole dough with the heel of my hand, push it away, fold it back over, and give it a turn. Then I just keep repeating that motion until the dough feels smooth and stretchy.

It shouldn’t be too sticky, but if it is, go ahead and sprinkle in a bit more flour, just a little at a time (no more than a tablespoon). You don’t want to use too much flour, as this can make your lavash too dry or stiff.

Alternatively, you can knead the dough in a stand mixer using the dough hook. However, keep in mind that you might not need to knead it as long. The visual cue to pay attention to is for the dough to be smooth and no longer sticking to the sides.

Step 5 – Divide the Dough: Shape the dough into a log approximately 12 inches long and divide it into 10 equal pieces. When you go with 10, each lavash ends up being about 9 to 10 inches in diameter once it is rolled out and cooked. If your skillet is smaller, you can divide the dough into 12 and make slightly smaller ones.

You can totally eyeball it, but if you want all your lavash to be about the same size, a kitchen scale helps.

Grab a dinner plate and sprinkle it with a little flour. Roll each piece into a ball and place them on the plate. Then cover them loosely with a kitchen towel and let them rest for 20 minutes.

Step 6 – Heat the Skillet & Roll Out the Dough: When you are ready to cook, heat a large (10- or 12-inch) nonstick or cast-iron skillet over high heat until it is really hot. This part is essential because if the pan isn’t hot enough, the dough will stick. You’ll know it is ready when a few drops of water sizzle and disappear almost instantly.

While the pan heats up, start rolling out the dough. Take one ball at a time and roll it into a 9- to 10-inch circle using a rolling pin. Do your best to keep it round, but I’ll be honest; it is a little tricky at first. 

The good news? It gets easier the more you do it, and honestly, a slightly wonky lavash still tastes just as good.

Step 7 – Cook the Lavash: Before you start rolling, grab a basket (a tortilla warmer works beautifully if you have one) or a bowl and line it with a kitchen towel. We need a place to store the freshly cooked lavash and keep it soft and warm. Set that aside.

Carefully transfer the rolled-out dough to the hot skillet. Within 10 to 15 seconds, you should see little bubbles start to form on the surface. Give it a flip, cook for another 10 seconds, then flip again. As it cooks and puffs, you’ll see golden brown spots start to appear, which is exactly what we want.

Keep flipping every 10-15 seconds, and cook for about 40-50 seconds total, or until both sides are cooked and it has some nice color.

Transfer the freshly cooked lavash to your prepared basket and cover it with the towel to keep it warm. Then just repeat the process (roll, cook, and store) for the remaining dough balls.

Troubleshooting Common Lavash Baking Issues

While this lavash flatbread recipe is pretty straightforward, I ran into a few hiccups during testing, so I wanted to share some tips in case you experience the same. Here are a few common issues and what might be causing them:

Dough isn’t rising: After the first 20-minute rest, your dough should be slightly larger and less sticky. If that is not happening, chances are your yeast was not properly activated. This usually comes down to the water being too cold or too hot. If you don’t see bubbles on top during the blooming stage, it is best not to add that mixture to the flour and just start fresh with a new batch.

Dough is too sticky or too dry: Before the first rise, the dough will be sticky, and that is completely normal. After it rests and you begin kneading, it should smooth out and become easier to handle. 

A little flour on the counter is fine if it is sticking too much, but try not to overdo it. Too much flour can dry the dough and make the lavash stiff.

Lavash isn’t bubbling in the skillet: If you are not seeing bubbles after placing the dough in the pan, there are usually two possible reasons: either the skillet isn’t hot enough, or the dough was rolled too thick.

Serving Suggestions:

If you’re wondering how to use lavash, the short answer is anywhere you’d use your favorite flatbread. But like most bread recipes, there are so many other ways to enjoy it. Below are a few of my favorite recipes to pair with lavash:

Kebabs: The most traditional way to serve lavash is as a wrap for kebabs, like my Turkish Adana Kebab and Homemade Doner Kebab. Its thin, soft texture makes it perfect for rolling, and it does a great job soaking up all the delicious juices from the meat. That said, you don’t have to stop at kebabs. Any grilled meat, like my Shish Tawook,  works beautifully wrapped in lavash.

Shawarma: Beyond kebabs, homemade lavash is the perfect wrap for your favorite shawarma recipes, such as my Chicken Shawarma or Beef Shawarma. Just roll up the meat with your favorite toppings for a delicious, handheld meal.

Scooping Mezes and Dips: While pita is often the go-to for serving with meze like baba ganoush, hummus, or muhammara, warm lavash is just as good, if not better. Tear off a piece and use it to scoop up the dips right off the plate. No spoon needed.

Breakfast: Lavash is also fantastic with a simple Turkish breakfast spread. I love serving it alongside cheeses, olives, Turkish eggs, and freshly sliced tomatoes and cucumbers. And if I feel like treating myself a bit, I sometimes even brush it with some melted butter while it is still warm.

Other versatile uses: Lavash is one of those breads you can serve with just about anything. Use it to dip into soups and stews, wrap up leftovers, or even turn it into a quick wrap. Any time you find yourself reaching for bread, lavash will do the job beautifully.

​​How to Store, Freeze and Reheat Lavash

I’ll be honest, lavash is best on the day that it is made while it is still warm. As it cools, it tends to lose its softness. That said, if you store it properly, it is still great the next day. Here’s how I do it:

Storage: Let the lavash cool to room temperature, then place it in an airtight container or sealable zip-top bag. Keep it in the fridge for up to 3 or 4 days.

Freezing: Once cooled, place the lavash in a freezer-safe container or freezer bag with sheets of parchment paper between each piece. Try to remove as much air as possible before sealing. It will keep in the freezer for up to a month. When you’re ready to use it, thaw overnight in the fridge.

Reheating: You have two options here:

• In the oven: Preheat the oven to 325°F. Lightly spray the lavash with water, place it on a baking sheet, and warm for 8 to 10 minutes or until heated through. You can reheat multiple pieces using this method.
• In the microwave (my favorite method): Lightly wet two sheets of paper towel and wrap the lavash in between. Microwave for 30 seconds, then carefully remove the towels. If it needs a bit more time, repeat for another 10 to 15 seconds. When using this method, it is best to reheat your lavash one piece at a time.

Frequently Asked Questions

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Other Bread Recipes You Might Also Like:

If you’re a fan of lavash, chances are you love Middle Eastern breads just as much as I do. Here are a few more recipes from the archives:

• Stop buying pita at the store and try making your own. It’s easier than you think. Check out my post on how to make pita bread, complete with foolproof tips perfect for beginners.
• If you’ve ever had a traditional Turkish breakfast, you’ve probably had simit. Some people call it Turkish bagels, and once you try it, you’ll understand why it’s such a favorite. This one’s worth your time.
• No sourdough starter? No problem. My no-knead olive bread is one of the easiest, most hands-off bread recipes you can make. Just mix, let it rest, and bake.

Photos by Tanya Pilgrim.

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Lavash Bread Recipe

This easy lavash bread recipe is made with just a few basic ingredients you probably already have on hand and cooked on the stovetop until soft and lightly puffed. Perfect for wrapping kebabs, scooping dips, or serving with your favorite Middle Eastern dishes.

Course Bread

Cuisine Middle Eastern, Turkish

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rolling and resting time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 211kcal

Author Aysegul Sanford

Ingredients

• ¾ cup warm water at 110 °F degrees
• 1 teaspoon honey
• 1 ½ teaspoon instant yeast aka quick rise yeast – (5g)
• ¼ cup extra virgin olive oil
• ½ cup whole milk at room temperature
• 3 ¼ cups all purpose flour plus more for rolling (423 g)
• 1 ¼ teaspoons kosher salt 8g

US Customary – Metric

Instructions

• Place ¾ cup of warm water and 1 teaspoon of honey in a measuring cup. Stir to ensure that the honey is fully dissolved.
  
• Add the yeast and stir until it is well combined. Let it rest for 5 minutes. It will have a thick layer of bubbles on top.
• In the same measuring cup, add ¼ cup olive oil and ½ cup milk. Give it a good stir. Set it aside.
• Combine 3 ¼ cups all-purpose flour and 1 ¼ teaspoons kosher salt in a large bowl.
  
• Add the yeast mixture and knead for 5 minutes, first mixing the dough until no flour remains and then turning it into a ball. In the end, it will be a very sticky dough, and that is normal.
• Cover the dough with a clean kitchen towel and let it rest in a warm part of your kitchen for 20 minutes. It will get slightly larger in size.
  
• Transfer the now-rested dough to a lightly floured surface.
• To knead the dough, press it with the heel of your hand, then push it away, fold it back over, and rotate it 45 degrees. Repeat this process for 5 minutes or until the dough is smooth. If it’s too sticky to work with, sprinkle in a bit more flour, 1 tablespoon at a time.
• Shape the dough into a log and divide it into 10 equal pieces.
  
• Roll each piece into a ball, dust it with flour, and transfer it onto a plate. Loosely cover the plate with a kitchen towel and let it rest for 20 minutes.
• When you’re ready to cook, heat a large (12-inch) nonstick or cast-iron skillet over high heat for 5 minutes. The pan needs to be very hot to keep the dough from sticking. To test, flick a few drops of water into the skillet. If they sizzle and disappear right away, it’s ready.
• While the pan heats up, roll out one dough ball into a 10-inch circle using a rolling pin and more flour as needed. As you roll, it might be tricky to keep a perfect circle, and that’s totally fine. Just do your best.
  
• Carefully transfer the rolled dough to the hot skillet. Cook for 10 seconds (you’ll see bubbles forming), then flip. Cook for another 10 seconds, then flip again. Repeat for a total of 3-4 flips or until it looks fully cooked and has golden spots.
  
• As soon as it’s done, wrap the warm lavash in a clean kitchen towel and place it in a basket to keep warm. Continue adding each cooked piece to the basket, keeping them wrapped so they stay soft and warm while you finish the rest.
• Repeat the same rolling and cooking process with the remaining dough balls.

Video

Notes

• Yields: This recipe yields 10 lavash, each approximately 9 to 10 inches in diameter. The nutritional values below are per piece.
• Storage: Bring the leftover bread to room temperature and store in an airtight container (or a Ziploc bag) for up to 4 days.
• Reheating: You can reheat in a low-heat oven (325°F) for 8-10 minutes, or until thoroughly warmed through. Or you can wrap it in a lightly wetted paper towel and microwave for 30 seconds. 
• A word on the yeast: I used instant rapid yeast as I find that it blooms faster but active dry yeast can also be used.
• This recipe was adapted from Betul Tunc’s cookbook Turkuaz Kitchen’s lavash recipe with minor changes.

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 298mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 2mg

Recently, a local reader challenged me to share how to make this iconic kebab at home. Having grown up in Turkiye and with a good friend who owns a kebab restaurant in Adana (and serves nothing else!), I felt uniquely qualified to take on the challenge.

In this post, I will walk you through every aspect of creating these juicy, flavorful skewers with confidence. I’ll share how to choose the right meat, the true authentic seasonings, essential shaping techniques, and foolproof grilling tips I’ve picked up through my own recipe testing.

What Is Adana Kebab?

At its essence, Adana Kebab (or as we call it, Adana Kebap) is Turkey’s most iconic grilled lamb skewer. Hailing from the city of Adana, this traditional recipe is made with just a handful of core ingredients: finely ground lamb, tail fat, a specific Turkish red pepper called kapya, fiery Urfa chili flakes (or Aleppo pepper), salt, and black pepper.

Although many online versions include aromatics and spices like onion, garlic, or cumin, the authentic recipe adheres to those five basics.

The traditional method also calls for hand-mincing the meat with a special curved knife called a zırh (affiliate link), threading it onto wide metal skewers, then grilling it over charcoal for a deeply smoky, rich result.

The True Secret of Adana Kebab: Ingredients and Their Role

When it comes to the ingredient list for this Turkish classic, the most important thing to remember is that less is more.

Sure, you can add onion, garlic, or spices like cumin and coriander. But my suggestion is to first master the basics of the authentic recipe, and then tweak it to your own preferences from there.

You can find the full list of ingredients in the recipe card below, but here is a more detailed breakdown of what you will need.

The Meat: Lamb, Beef, or Both?

That said, even though I just made a case for sticking to tradition, I’ll be the first to bend the rules a bit, starting with the most important part of the recipe: the meat.

The authentic version is made by chopping lamb (typically from the shoulder) and tail fat with a curved knife called a zırh (in the US, it is referred to as a cleaver knife).

The goal with using a tool like zırh is to chop the meat and fat together, back and forth, so that it (almost) forms a paste. In a way, you’re grinding the meat yourself, by hand, until the fat and muscle bind naturally.

Now, as much as I love the idea of sticking to the original, even as someone who cooks for a living, I don’t own a zırh.

And as for tail fat? Let’s just say it’s not exactly easy to find.

So, in the spirit of making this Turkish skewers recipe doable for home cooks (dare I say it, even on a weeknight), I use ground lamb instead. I know it’s not quite the same, but I truly believe it’s the next best thing.

Now, you might be wondering: can you use ground beef instead, or a combination of both? The answer is yes and yes. But there’s one very important detail to keep in mind: fat content.

What makes Adana Kebab so iconic, and so delicious, is the fat. Fat doesn’t just add richness. It also helps the meat hold together and cling to the skewer as it cooks. It’s the secret to that signature juicy texture and the reason these kebabs don’t dry out or fall apart on the grill.

Since ground lamb naturally has more fat than beef, you’ll need to make adjustments if you’re using beef. Look for a fatty grind, ideally a 60/40 ratio if possible. 

If you’re buying from a butcher, ask for ground chuck with extra fat, or see if they can add in some beef fat trimmings for you.

Signature Seasonings of Adana: Red Pepper, Urfa Chili, and Salt

There’s a common belief that most kebab recipes rely heavily on aromatics like onion and garlic, along with spices such as ground cumin, coriander, and paprika.

Red Pepper

While that might be true for many types of kebab, this ground lamb skewer recipe challenges that idea. Instead of layering in lots of spices, it highlights one very specific ingredient: a red pepper called kapya. Native to Turkey, kapya peppers are known for their sweet and smoky flavor and add a distinctive depth to the original recipe.

I would have loved to use Kapya here, but since it’s not widely available in the US, I went with the next best thing I could find: red Fresno peppers.

If you can’t get your hands on those, a red bell pepper will also work.

Urfa Chili Flakes (Pul Biber)

The next signature ingredient is Urfa chili pepper (affiliate link), also known as Aleppo-style red pepper flakes. Urfa chili has a deep, earthy heat that’s mild yet complex, and it complements the richness of the lamb beautifully.

If you can find it, it is absolutely worth using. That said, you can use any red pepper flakes you have on hand. And, of course, feel free to adjust the heat level to suit your preferences.

Paprika

To help round out the flavor of the red pepper, especially when using substitutes like Fresno or bell pepper, I like to add a little extra depth with paprika. I use two teaspoons of my favorite kind to help bring in some of the sweetness and smokiness that kapya naturally offers.

This is also a great place to put your own spin on the recipe. Use sweet paprika, smoky paprika, or a combination of both, depending on what you prefer and have on hand.

Salt & Pepper

Finally, we have salt and black pepper.

And I’ll say this upfront. The amount of salt might surprise you. The recipe calls for one tablespoon of kosher salt for two pounds of ground lamb. It may sound like a lot, but it is essential.

Salt not only enhances the taste, but it also helps the meat bind and hold its shape on the skewer.

Of course, not all salts are created equal. I use Diamond Crystal kosher salt (affiliate link), which is lighter and less salty by volume than many other brands. If you are using something like Morton’s kosher salt, I recommend starting with half the amount and adjusting to taste.

I also add a touch of black pepper to round out the simple seasoning.

How to Make Adana Kebab at Home

Once you have your ingredients prepped and your skewers ready, the rest comes down to technique. It’s not difficult, just a few key steps to follow for the best results. Here’s how I break it down:

Preparing your kebab mixture:

Step 1 – Chop and Drain the Red Peppers

Start by removing the seeds and chopping the red peppers as finely as you can. This helps them blend seamlessly into the meat mixture, rather than showing up as visible chunks.

After chopping, place the peppers in a fine mesh strainer and press gently to release their juices. This step is essential as we want to remove as much liquid as possible so the mixture doesn’t become too wet or soggy when it’s time to shape.

Step 2 – Prepare the Meat Mixture

In a large mixing bowl, combine the drained chopped peppers, ground lamb, paprika, red pepper flakes, salt, and black pepper. Using clean hands, mix everything together until fully combined and evenly seasoned.

Once it’s mixed, divide the meat into equal portions based on how many skewers you plan to use. My set came with three skewers, so I divided the mixture into three even parts. You can eyeball it or, if you prefer precision, weigh the portions using a kitchen scale.

If you want to make it ahead, just cover the bowl and place it in the fridge. In fact, if you can plan ahead, I highly recommend it. Giving the mixture a chance to rest helps the flavors come together and settle into the meat. An overnight rest (up to 24 hours) can really make a difference.

Shaping your Adana Kebabs

Step 3 – Thread Onto the Skewers

When you’re ready to thread the meat, start by setting up your workstation. Grab your skewers, a small bowl of water to wet your hands, and bring out the meat mixture from the fridge.

To thread, take one portion of the ground lamb mixture, shape it into a ball, and gently insert the skewer through the center. Using your hands, press and spread the meat down the length of the skewer, turning it as you go to create an even shape.

If or when the mixture starts to feel sticky, lightly wet your hands to prevent the meat from sticking too much. Just be careful not to overdo it. A little water goes a long way, and too much can make the mixture too soft to hold together.

As you work, do your best to keep the thickness even from top to bottom. Once you’ve shaped the kebab, take a moment to gently press and seal the top and bottom ends of the meat onto the skewer.

Step 4 – Create the signature ridges

If you’ve had Adana Kebab before, you’ve probably noticed the pattern of shallow ridges pressed into the surface. They’re not just for appearance. These indentations help the meat cook more evenly over high heat and give the kebab its signature look.

To make them, use your thumb and forefinger to gently press along the length of the meat, making shallow marks every couple of inches. Rotate the skewer and repeat the same motion on the other side.

Grilling Your Kebabs

Step 5 – Grill

The traditional way to cook Adana Kebab is over a charcoal grill, which gives it that distinct smoky taste and slightly crisp exterior. That said, I used my gas grill for this version to keep it simple and approachable for home cooks. Both methods work well, and below you’ll find tips for each.

If using a gas grill: Preheat your grill to 400°F to 425°F. Clean the grill grates thoroughly and brush them with oil to prevent sticking.

Carefully place the Adana kebab skewers on the grates and grill, turning them frequently to ensure even cooking and a nice char on all sides.

Depending on the thickness and length of your kebabs, this will take about 10 to 12 minutes.

Because the meat is rich in fat, you may see flare-ups as it cooks. That’s completely normal, but it’s important to stay close to the grill while they’re cooking. 

Adjust the heat as needed and continue rotating the skewers to avoid burning and help them cook evenly.

If using a charcoal grill: Light your charcoal and let the coals burn until they’re covered with a thin layer of white ash.

Spread them out evenly and position the skewers directly over the heat. Grill the kebabs, turning them every couple of minutes to ensure even cooking and that nice, smoky char.

The total time will be similar, around 10 to 12 minutes, again depending on the heat level and the size of your skewers.

Similar to cooking it on a gas grill, keep a close eye during grilling, especially if you notice flare-ups. The goal is juicy, charred kebabs that stay intact from grill to plate.

Step 6 – Let It Rest While Making Sumac Onions

Once the kebabs are grilled, transfer them to a sheet pan and cover loosely with foil. Let them rest for about 5 to 10 minutes so the juices have time to settle back into the meat.

While the kebabs are resting, you can prepare one of the classic accompaniments to Adana Kebab: sumac onions, a traditional onion salad that beautifully balances the richness of the meat.

They’re easy to make, but if you’d like a more detailed breakdown, feel free to check out my Sumac Onions recipe.

To make a quick batch, combine sliced red onion, olive oil, lemon juice, kosher salt, sumac, and a pinch of red pepper flakes in a medium bowl. Using clean hands, gently massage the onions until they have softened slightly. Finish with a sprinkle of chopped parsley.

Assembling and Serving

Step 7 – Assemble:

With the meat grilled and your sumac onions ready, all that’s left is the bread. Traditionally, Adana Kebab is served with lavash, a soft Mediterranean-style flatbread.

It’s similar to pita bread, and you can usually find it in most supermarkets. Of course, if you’d like to try making your own, I also have a homemade lavash recipe available for you to follow.

To assemble, place a piece of lavash flat on a plate and use it to slide the meat off the skewer. Since my skewers are quite large, I like to cut the kebab in half while it’s still on the skewer, then slide each half off gently. The meat should release easily.

From there, simply top it with a generous spoonful of sumac onions, a few slices of tomatoes, and a sprinkle of fresh parsley before rolling it up.

Needless to say, it is best to enjoy your Adana wrap while it’s still warm.

How to Serve Adana Kebab: Authentic Turkish Pairings for a Complete Meal

So you made your Adana Kebab, garnished it with sumac onions, and wrapped it in warm lavash. Good for you! But what if you want to take it up a notch?

Below are a few traditional pairing ideas in case you’d like to serve it the way we do in Türkiye:

Pair it with a classic Turkish salad: Turn your kebab into a full feast by serving it alongside a fresh salad like the classic pairing, Turkish Ezme. Alternatively, you can go with a traditional Shepherd’s Salad (Çoban Salatası), a white bean salad like Piyaz, or even my Greek Cucumber Salad for a cooling contrast.

Add grilled vegetables: If you have a little extra time, grill some tomatoes or green peppers on the side while your kebabs are cooking. These simple vegetables add a lovely charred flavor and are often served right on top of the kebab in restaurants across Türkiye.

Serve with rice or bulgur pilaf: For a more substantial meal, pair your kebab with a starch. My Vermicelli Rice or Bulgur Pilaf are both authentic and satisfying options that round out the plate perfectly.

Drizzle it with yogurt sauce: While not traditional, a spoonful of tzatziki sauce or my yogurt mint sauce can be a nice addition, especially if you’re serving this to kids or anyone who prefers a milder dish. The creamy yogurt helps balance the spices and adds a cooling contrast to the richness of the meat.

Don’t forget the ayran: In Türkiye, if you order Adana Kebab at a restaurant, chances are your server will bring out a glass of ayran without even asking. This cool, tangy yogurt drink helps balance the spices in the kebab and brings everything together. The good news is you can make ayran at home in just a few minutes.

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Adana Kebab Recipe

This Adana Kebab recipe is a home-cook-friendly version of the iconic Turkish ground lamb kebab, made with ground lamb, red peppers, and Urfa chili (also known as red pepper flakes). Threaded onto wide skewers and grilled to perfection, it's rich, juicy, and full of authentic flavor. Served with lavash and sumac onions, it's a complete meal that brings the taste of Türkiye to your own backyard.

Course Dinner, Lamb

Cuisine Turkish Cuisine

Diet Gluten Free, Halal

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 6 servings

Calories 669kcal

Author Aysegul Sanford

Equipment

• 1-inch Thick Metal Skewers

Ingredients

For the kebab

• 2 red peppers red fresno chilis or ½ red bell pepper
• 2 lbs ground lamb or 1 lb ground lamb + 1 lb ground beef
• 2 teaspoons paprika
• 1 teaspoon Urfa chili flakes or Aleppo pepper or red pepper flakes
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• Water to wet your hands

For the Sumac Onions

• 1 medium-sized red onion sliced
• 1 tablespoons olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Kosher salt
• 1 tablespoons sumac
• ¼ teaspoon Urfa chili flakes Aleppo pepper or red pepper flakes
• 2 tablespoons fresh parsley chopped

To Serve with

• 6 Lavash or pita bread

Instructions

• Start by preparing the peppers. Remove the seeds and chop them as finely as you can. Place the chopped peppers in a colander set over a bowl and let them drain to release their juices. Once drained, transfer them to a large mixing bowl.
• Add the ground lamb, paprika, Aleppo pepper, salt, and black pepper to the bowl with the peppers.
  
• Using clean hands, mix everything together until fully combined and the seasonings are evenly distributed.
• Divide the meat mixture evenly based on the number of skewers you have. For example, if you have 3 skewers, divide the mixture into 3 equal portions.
  
• Take one portion, shape it into a ball, and gently insert the skewer through the center.
• Fill a small bowl with cold tap water and keep it nearby. Using your hands, carefully press and spread the meat down the length of the skewer, turning it as you go to ensure even thickness all around. Lightly wet your fingers as needed to prevent the meat from sticking to your hands. Remember that just a little water is enough to help shape the kebabs without making the mixture too wet.
  
• Once shaped, gently press and secure the top and bottom edges of the meat where it starts and ends on the skewer. This is an essential step in that it helps prevent the meat from breaking apart during grilling.
• To create the traditional ridges, use your thumb and forefinger to lightly press along the length of the kebab, making shallow marks every couple of inches. Rotate the skewer and repeat on the other side. These ridges help the meat cook evenly and give the kebabs their signature look.
• Preheat your gas grill to 400°F-425°F. Clean the grill grates well and brush them with oil to prevent sticking.
  
• Once the grill is ready, place the Adana kebab skewers on the grates. Grill for 10-12 minutes, turning them often so they cook evenly and develop a nice char on the outside.
• Keep in mind that because the meat has a higher fat content, you may experience flare-ups. Stay close to the grill and adjust the heat as needed to prevent burning.
• Once cooked to your liking, cover the meat with foil and let it rest for 5-10 minutes.
• While the meat is resting, make the sumac onions. In a medium-sized bowl, mix the sliced onions, olive oil, lemon juice, salt, sumac, and red pepper flakes.
  
• Using clean hands, gently massage the onion mixture until slightly softened. Garnish with parsley.
• When ready to assemble your Adana kebab, grab a lavash (or pita bread), place the meat on top, and garnish with sumac onions. Roll and serve right away.
  

Video

Notes

• Yields: This recipe serves six adults and the nutritional information below is per serving.
• Using beef instead of lamb: You can make this recipe with beef or with a mixture of beef and lamb, but it is important that you use a cut that is high in fat or ask your butcher to incorporate some beef trimmings to your ground beef.
• Keep a close eye while grilling: Because the meat is rich in fat, you may see flare-ups as it is grilling. That’s expected, but it’s essential to stay close to the grill while they’re cooking.
• Storage: Bring your kebabs to room temperature and store in the fridge for up to 3-4 days.
• Reheating: Warm in a low oven set to 300°F (150°C) for about 10 to 15 minutes, or until warmed through. Cover loosely with foil to prevent it from drying out.

Nutrition

Calories: 669kcal | Carbohydrates: 45g | Protein: 33g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 110mg | Sodium: 1755mg | Potassium: 487mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1809IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 6mg

Storing, Reheating and Freezing Instructions:

While freshly grilled Adana Kebab is always best, leftovers can be stored, frozen, and reheated with good results. Here’s how I handle it:

Storage: Let the kebab cool to room temperature, then place it in an airtight container. Store it in the fridge for up to 3 to 4 days.

Freezing: Wrap the leftover meat tightly in parchment paper, then wrap again with aluminum foil to keep everything in place. Transfer to the freezer and store for up to 1 month. When ready to use, thaw overnight in the fridge.

Reheating: Reheat in a low oven set to 300°F (150°C) for about 10 to 15 minutes, or until warmed through. Cover loosely with foil to prevent it from drying out.

Can You Make Adana Kebab Without a Grill? (Oven & Stovetop Alternatives)

While many online sources suggest you can easily cook Adana Kebab in the oven or on the stovetop, the truth is, the very essence of true Adana Kebab comes from cooking it over an open flame.

To be perfectly honest, that signature smoky flavor and crisp exterior are incredibly difficult to replicate without a grill.

However, I understand not everyone has a grill, and /or weather conditions may not cooperate to grill kebabs on the outside.

In that case, you can adapt this recipe, but it’s important to know you’ll likely be missing out of the signature smokey flavors. These alternatives are best thought of as Adana-style ground lamb kebabs, not a substitute for the real thing.

Cooking in the Oven

Step 1: Line a quarter sheet pan with a wire rack. This helps the meat cook evenly and allows air to circulate underneath. Preheat your oven to 400°F (204°C).

Step 2: Spread the meat mixture onto the rack in an even layer. Using a knife or spatula, divide it into 6 to 8 portions to mimic the shape and size of skewers.

Step 3: Bake for 20 to 23 minutes. Finish with 1 to 2 minutes under the broiler to develop a bit of char on top.

Cooking on the Stovetop

To be completely honest, I don’t recommend trying to cook full skewers on a skillet. It’s just too difficult to manage the thickness and shape. Instead, I suggest turning the meat mixture into Adana Kofte-style meatballs, which are easier to handle and still delicious.

Step 1: Form meatballs. Use a small cookie scoop or tablespoon to portion out the meat. Roll and gently flatten each one in the palm of your hand, then set them aside on a plate.

Step 2: Heat the pan. Add about a tablespoon of oil to a cast-iron or heavy-bottomed skillet. Heat it until it’s shimmering and very hot-this ensures you get a nice sear rather than steaming the meat.

Step 3: Cook in batches. Add the meatballs to the skillet, being careful not to overcrowd the pan. Cook them on all sides until nicely browned and cooked through, working in batches and adding more oil if needed.

FAQs

Other Authentic Turkish Recipes You Might Like:

If you’ve landed on this page, I suspect you’re a fan of Turkish food and maybe looking for even more foolproof, beginner-friendly recipes from my home country. Below are a few more classics you might also enjoy:

• If you’ve ever been to a kebab restaurant and looked over the menu, chances are you’ve seen Turkish Red Lentil Soup on the list. It’s a simple 30-minute soup that’s just as beloved and familiar as Adana Kebab.
• And if you’re in the mood for something cozy and quick, Turkish Pasta is another weeknight favorite that’s gone viral for a reason. It’s easy to make and loaded with comforting flavors.
• Treat yourself to Türkiye’s most famous breakfast dish with my Turkish Eggs (Çılbır), poached eggs nestled on garlicky yogurt, drizzled with spicy butter, and ready in minutes. It’s truly a unique and satisfying experience!

What is Tzatziki Sauce? (Beyond the White Gyro Sauce)

You know that question about your desert island food? Tzatziki would be mine. 

At its core, tzatziki is a yogurt-based dip made with strained yogurt (also known as Greek yogurt), cucumber, garlic, lemon juice, and herbs (typically dill or mint).

Referred to by many names, such as Greek Tzatziki sauce, Tzatziki Sauce, and Cucumber Yogurt Sauce, it can be served as a dip, a sauce, or even as a dressing. 

It pairs well with just about anything, from meat to gyros, to Turkish kebabs, to grilled or roasted vegetables.

While many people in the U.S. know it as the white sauce that comes with a gyro, that version is often heavier, sometimes made with mayonnaise or sour cream, and doesn’t always include cucumber. 

My homemade tzatziki sauce recipe is different here. It’s the real thing. The kind of tzatziki you’ll find on tables in homes across Turkiye, Greece, and beyond.

Essential Ingredients for Authentic Tzatziki (And Why They Matter)

The good news is that this easy tzatziki recipe requires only a few simple ingredients and comes together in minutes. You’ll find the full list in the recipe card below, but here are a few helpful tips to keep in mind when shopping:

Full-fat Greek Yogurt (also known as Strained Yogurt): I think the best yogurt for tzatziki is a whole-milk, plain Greek yogurt. It yields a rich and creamy tzatziki dip, a main characteristic of this Mediterranean sauce.  If your container has any liquid sitting on top, be sure to strain that out before using.

You can also use plain, unsweetened yogurt or even low-fat or fat-free yogurt, but the texture will be a bit looser compared to Greek yogurt.

Fresh Cucumber: Either Persian or English cucumbers work well. I like to peel them first, as some cucumber skin can be bitter. Still, it is a personal preference.

I grate them using the large holes on a box grater and then drain them in a mesh sieve. It might seem like an extra step, but thoroughly draining the grated cucumber helps eliminate excess liquid, giving you the thick, creamy consistency that this cucumber tzatziki sauce is known for.

Fresh Garlic Cloves: The traditional version of this Mediterranean yogurt sauce calls for fresh, finely minced garlic. I usually add two cloves per 1 ½ cups of yogurt, but feel free to adjust the amount based on your preferences. 

If you prefer a milder flavor, garlic powder is a fine substitute. Since it’s more concentrated, I recommend using about 1 teaspoon per 1 ½ cups of yogurt.

Fresh Herbs: I like using fresh dill, but fresh mint is another classic option. In Turkiye, it’s also common to use dried dill or mint if fresh isn’t available. That said, I think fresh herbs bring a brighter, more vibrant taste.

Fresh Lemon Juice: Just a squeeze is enough to brighten the flavors and balance the richness of the yogurt.

Kosher Salt and Black Pepper: You won’t need anything beyond basic seasoning here. Start with the amounts listed in the recipe and adjust to taste.

Extra Virgin Olive Oil (Optional): You won’t see olive oil listed in my recipe because my mom never used it. I find that thick, whole-milk yogurt gives the sauce all the richness it needs. However, if you’d like to add it, a tablespoon of olive oil per 1 ½ cups of yogurt is a good starting point.

How to Make Easy Homemade Tzatziki: A Step-by-Step Guide

Making a delicious tzatziki with yogurt, shredded cucumber, and lemon juice doesn’t require any special cooking techniques, so anyone can do it.

Step 1 – Grate and drain the cucumber: Using the large holes of a box grater, grate the peeled cucumber and transfer it to a fine-mesh strainer. Press down with a spatula to release the excess moisture. I usually let it sit for a few minutes to help the juices drain completely.

Once drained, you should have about 1 cup of grated cucumber.

Alternatively, you can wrap the shredded cucumber in a clean tea towel and squeeze it by hand to remove as much liquid as possible.

Step 2 – Whisk the yogurt base: In a medium bowl, combine the Greek yogurt, freshly squeezed lemon juice, minced garlic, salt, and black pepper.

Whisk until smooth and creamy. This is also a good time to give it a quick taste and adjust the seasoning if needed.

Step 3 – Add cucumber and herbs: Fold in the drained cucumber and fresh dill or mint. Mix until everything is evenly combined.

Step 4 – Cover and chill:
You can serve it right away, but if you have the time, cover and let it rest in the fridge for at least 30 minutes. This allows the flavors to meld and deepen.

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Easy Tzatziki Sauce Recipe

An easy tzatziki sauce recipe that you can make in minutes and serve with all your savory Mediterranean/Middle Eastern dishes.

Course Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 61kcal

Author Aysegul Sanford

Equipment

• 1 Fine mesh strainer
• 1 Box Grater

Ingredients

• 1 English Cucumber peeled (or 2 Persian cucumbers)
• 1 ½ cups Whole Milk Greek Yogurt unsweetened and unflavored
• 2 tablespoons lemon juice freshly squeezed
• 2 cloves fresh garlic peeled and minced finely
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• ⅓ cup fresh dill or fresh mint

Instructions

• Using the large holes of a box grater, grate the cucumber. Transfer it into a fine-mesh strainer and strain all of its juices, pressing it with a rubber spatula. Set aside.
  
• In a medium-size mixing bowl, whisk together yogurt, lemon juice, minced garlic, salt and pepper.
• Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
  
• If you have time, cover with plastic, and let it sit in the fridge for a few hours before serving.

Video

Notes

• Yields: This recipe makes about 1 ¼ to 1 ½ cups of tzatziki sauce which is ideal for 4 servings as a condiment. The nutritional values below are per serving.
• Make Ahead: Make the recipe as written up to 2 days before serving. Place it in an airtight container and store it in the fridge. Be sure to give it a good stir before serving.
• Storage: This sauce will stay fresh for about 3-4 days. Simply place leftovers in an airtight container and keep them in the fridge. If you notice any liquid separation, just give your Tzatziki a good stir before serving.
• A word on olive oil: My recipe relies on rich yogurt for creaminess and does not require adding any olive oil, unlike some other tzatziki recipes. However, for extra depth, drizzle 1 tbsp extra virgin olive oil on top before serving.

•  

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 381IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 1mg

Expert Tips from a Lifelong Tzatziki Maker

This recipe is pretty straightforward, but there are a few things I want to point out so you can end up with the best tzatziki on your first try:

• Don’t skip draining the shredded cucumber: This is the single most important step when it comes to achieving that creamy texture tzatziki is known for. Yes, it’s an extra step, but it makes all the difference.
• DIY Greek Yogurt: If you don’t have Greek yogurt, you can strain plain yogurt at home. Just place a fine-mesh sieve over a bowl and line it with cheesecloth (a paper towel will also work in a pinch). Add the yogurt, cover it, and let it sit in the fridge for a few hours. The longer it sits, the thicker it becomes.
  Since plain yogurt has more liquid, I recommend using about half a cup more than the recipe calls for to account for the liquid that will drain.
• Avoid overmixing: Once you have folded in the cucumber and herbs, mix only until the ingredients are just combined. Overmixing can cause the cucumber to release more liquid, which may water down the sauce.
• Do not skip the chilling: To me, the secret to the best tzatziki sauce is letting it rest in the fridge. This time allows the flavors (especially the garlic and fresh herbs) to develop and deepen. Even just 30 minutes makes a difference, but planning for an hour or two can yield even better results.

How To Make Ahead and Store?

Make Ahead: You can make this Greek tzatziki sauce recipe a day or two ahead. Just be sure to transfer it to an airtight container and store it in the fridge.

Storage: Leftovers will keep for up to 3 days in the refrigerator. Give it a good stir before serving, and if any liquid has collected on top, simply pour it off or drain it before mixing.

Delicious Ways to Serve Tzatziki Sauce in Your Daily Cooking

I may or may not have been caught eating this Mediterranean classic with a spoon. All jokes aside, tzatziki is a staple for a reason. It pairs beautifully with just about any meat or vegetable dish that could use a cooling, creamy contrast. Here are a few of my favorite ways to use it:

Kabobs and Gyros: Simply drizzle it right on top! If you want to try something different, try drizzling this sauce over my Karniyarik recipe (aka Turkish Stuffed Eggplant), Greek Yogurt Chicken, Shish Taouk, or Baked Chicken Kabobs, Chicken Shawarma, or serve it with Turkish Kofte. 

Sauce for Burgers and Sandwiches: I love using it as a spread for Greek Lamb Burgers (pictured above) or my Chicken Pita Wraps. It adds a creamy contrast and brings everything together.

Vegetables and Vegetable Dishes: A dollop of tzatziki can turn simple roasted eggplant into a delicious appetizer. It’s also a great match for baked zucchini fritters, crispy falafel, or just about any veggie-forward dish you’d serve at a gathering.

With Salads: Tzatziki isn’t just a dip; it makes a fantastic, creamy addition to various salads. I particularly love a dollop alongside or even mixed into my easy Greek salad for an extra layer of freshness.

Grain Bowls: Drizzle it over shawarma chicken bowls (pictured above) or make it part of a DIY Cava bowl. It adds creaminess and brightens the rest of the toppings.

Part of a Meze Platter: Serve it in a bowl as a dip on a large platter along with cheese and crackers, olives, hummus, muhammara, pita bread (or pita chips), and fresh raw vegetables.

Tzatziki Sauce Variations & Substitutions:

• Dairy-Free/Vegan Options: To make this vegan or dairy-free, use a neutral-flavored plant-based yogurt. I prefer unflavored cashew yogurt, but coconut or almond milk yogurt can also work. Just make sure it’s unsweetened and as thick as possible for the best consistency.
• Herb Variations: You can easily make this creamy tzatziki sauce your own by switching up the herbs. Fresh dill and mint are classic options, but parsley or chives are also great alternatives. No fresh herbs on hand? You can leave them out and still have a delicious dip.
• Making it Thinner (like Turkish Cacık): If you have ever been to Turkiye, you’ve probably had cacik, a thinner version of tzatziki. To achieve that texture, simply use plain yogurt instead of Greek yogurt, or stir in about ½ cup of cold water (or more, depending on your preference) until you reach the desired consistency.

FAQs:

Other Yogurt Sauce Recipes You Might Also Like:

• My Yogurt Dill Sauce is bright, herby, and perfect for serving with salmon, baked potatoes, or simple roasted vegetables.
• A drizzle of my Greek yogurt salad dressing instantly turns any salad greens into a refreshing, creamy side that goes with just about any meal.
• A spoonful of my Yogurt Tahini Sauce adds a creamy, nutty layer to grain bowls, roasted veggies, or just about anything that needs a little something extra.

If you are unsure about what to do with that bag of bulgur in your pantry, you’re not alone. It’s just not as popular as grains like brown rice or quinoa here in the U.S. But you’re in the right place. 

I grew up eating (and cooking) this ancient grain on the regular, and on this site, you’ll find plenty of approachable and flavorful recipes using bulgur wheat. Start with this Turkish bulgur pilaf recipe, and when you are ready for more, learn How To Prepare and Cook Bulgur like rice or try my Chicken with Bulgur and Tabbouleh Salad recipes.

How To Make Bulgur Pilaf?

This Mediterranean Bulgur Wheat Pilaf recipe comes together in just a few steps with pantry staples. Here is how you cook it:

1. Gather your ingredients:  For the full list of ingredients, check out the recipe card below. Here are a few helpful notes and substitution ideas:
   • Bulgur: You’ll find several types of bulgur at the store, but for this recipe, coarse or extra coarse bulgur works best. I usually order mine online (affiliate link), but Bob’s Red Mill red bulgur is a good alternative and easy to find in most grocery stores.
   • Tomato: One large fresh tomato is all you need. If you do not have fresh tomatoes on hand, you can either omit it or add one more tablespoon of tomato paste.
   • Pepper: A small green bell pepper can be used instead of jalapenos.
   • Cooking liquid: For extra flavor, use vegetable stock or chicken stock instead of water.
   • Spices and herbs: Ground cumin and fresh parsley are classic choices, but feel free to experiment with other spices such as ground coriander and paprika. The same applies to fresh herbs.  If you have it on hand, a combination of fresh mint, dill, and parsley would be fantastic in this Mediterranean bulgur recipe.

2. Saute aromatics: Heat olive oil in a medium saucepan over medium heat. Add onion, ground cumin, green pepper, and saute until translucent, 4-5 minutes. Stir in the minced garlic and tomato paste and cook, stirring constantly, for a minute or so.
3. Add in the rest of the ingredients: Add in bulgur, chopped tomatoes, chickpeas, and your cooking liquid of choice. Season with salt and pepper, and stir to combine everything evenly.

4. Let it cook: Bring it to a boil, put the lid on, and lower the heat. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
5. Let it rest & serve: Off the heat, rest for 10 minutes (with the lid on), fluff it with a fork. Garnish with fresh chopped parsley and serve.

Bulgur With Vermicelli – Mom’s Version

A lot of Turkish rice dishes include vermicelli, like the classic Vermicelli Rice Pilaf. So it’s no surprise that bulgur pilaf with vermicelli is also a popular variation. As a matter of fact, it was one of my mom’s signature recipes. 

To cook Bulgur Pilaf with Vermicelli:

1. Heat oil (or butter): You can use any oil, but as is usually the case, butter makes this pilaf taste better. Heat it on medium heat.
2. Saute vermicelli: Add in ¼ cup of the vermicelli (or orzo) and saute until it is golden brown. It should feel like it is almost burning. 
3. Add in the coarse bulgur wheat: Add in bulgur wheat and saute for 4-5 minutes while constantly stirring.
4. Add in the liquid & bring it to a boil: Add in your cooking liquid (water, stock, or a combination), salt, and pepper. Stir to combine.
5. Cook: Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.

Serving Suggestions

Traditionally, bulgur pilaf is served with chicken or beef recipes as a side dish. That being said, it can stand on its own as a vegetarian dish, especially if it is served with a side salad. Here are a few of my favorite pairings:

• Red meat: Bulgur pilaf pairs beautifully with hearty meat dishes, especially the ones with rich sauces that the pilaf can soak up. Try it with my eggplant beef stew or Ina’s pot roast to add a Mediterranean twist to your meal. And if you’re in the mood for something a little lighter, it goes perfectly with lamb meatballs.
• Chicken: This pilaf is the perfect side dish for classic Middle Eastern chicken recipes. Serve it with juicy Shawarma Chicken or Shish Taouk for a meal that feels special but is super easy to pull together. 
• Vegetarian: For a simple vegetarian meal, serve the pilaf with creamy cucumber and yogurt sauce (aka tzatziki), yogurt dressing, or a cold glass of ayran. Or, if you’re feeling a bit fancy, use it as a filling in my Vegetarian Stuffed Eggplant recipe—it’s a beautiful dish that looks impressive but is easy enough for a weeknight dinner.

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This Bulgur Pilaf recipe is one of the most popular Turkish recipes on Foolproof Living, and for good reason, it is absolutely delicious. If you try it, please leave a comment and rating below to let me know how it turned out. And don’t forget to tag your photos on Instagram with #foolproofeats so I can see and share your creations!

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Turkish Bulgur Pilaf Recipe

This Bulgur Pilaf recipe is a classic Middle Eastern/Mediterranean side dish made with simple pantry ingredients. Ready in about 20 minutes, it has a satisfying chewy texture and a subtle nutty taste, making it perfect to serve with meat, chicken, or as a light vegetarian meal.

Course Side Dish

Cuisine Turkish Cuisine

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 214kcal

Author Aysegul Sanford

Ingredients

• 2 tbsp olive oil or butter
• 1 onion chopped, medium sized (approximately 1 cup)
• 1 teaspoon ground cumin
• 1 green pepper seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
• 2 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup coarse bulgur both coarse and extra coarse bulgur would work for this recipe
• 1 fresh tomato cut into small cubes (approximately 1 cup)
• 1 can chickpeas 14 oz. can, drained and rinsed
• 2 cups water or vegetable broth
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Garnishes

• 2 tablespoons fresh parsley chopped

Instructions

• Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion, cumin and green pepper and saute until translucent, 4-5 minutes.
  
• Stir in the minced garlic and sautee for 30 seconds. Add in tomato paste and stir constantly for a minute or so.
• Add in bulgur wheat, tomatoes, chickpeas, and water (or stock). Season it with salt and pepper.
• Stir to combine, bring it to a boil, put the lid on, and turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
  
• Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Video

Notes

• Yields: This recipe makes about 4 cups of bulgur pilaf, which serves four people as a side dish. The nutritional values below are per serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a pot with a splash of water over medium heat until warmed to your liking.
• Freezing: Bring leftovers to room temperature, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.
• Bulgur and Vermicelli Pilaf: An earlier version of this recipe included a more basic bulgur pilaf made without tomatoes, tomato paste, vegetables (onion, pepper, etc.) and chickpeas. It is how my mother made it. To cook Bulgur Pilaf with Vermicelli:
  1. Heat oil (or butter): Heat oil in medium heat.
  2. Saute vermicelli: Add in 1/4 cup vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning. 
  3. Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
  4. Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
  5. Rest & Serve: Let it rest (with the lid on) for 10 minutes and then fluff it with a fork before serving.

Nutrition

Calories: 214kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 661mg | Potassium: 407mg | Fiber: 8g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 32mg | Calcium: 40mg | Iron: 2mg

How to Make Lamb Burgers?

These Mediterranean lamb burgers are quick to prepare and easy to cook. Whether you’re using a grill, oven, or skillet, here’s how to do it with step-by-step photos:

Step 1 Gather your ingredients: You’ll find the complete list in the recipe card below. But here are a few quick ingredient notes and substitutions:

• Ground Lamb: The base for this lamb patty recipe is ground lamb, which naturally has a higher fat content (typically around 20–25%), making it juicy. If you prefer something slightly leaner or want a milder taste, try a 50/50 mix of ground lamb and ground beef. Lamb and beef burgers still capture that Mediterranean feel but with a milder flavor that some people prefer.
• Fresh Herbs: Parsley is essential for freshness. Mint is optional, but I recommend using it. Mint adds a bright, cooling note that helps balance the natural gaminess of the lamb.
• Spices: Cumin, coriander, and paprika create a warm, aromatic base that complements the richness of the lamb. For more depth, you can use a tablespoon of my Mediterranean Spice Blend or Middle Eastern 7 Spice, which work beautifully with these ground lamb patties.
• Toppings: We used tzatziki, tomato slices, pickles, and greens. For a different sauce for lamb burgers, try my Mint Yogurt Sauce or Lemon Tahini Sauce, which are quicker to make.
• Hamburger Buns: Store-bought burger buns work just fine, but if you have the time, I highly recommend making my Brioche Burger Buns.

Step 2 Prepare the burger meat: Mix ground lamb, garlic, herbs, spices, lemon zest, salt, and pepper in a large bowl until just combined. Resist the urge to overmix the lamb mixture as it can make patties dense and tough instead of tender and juicy.  

Step 3 Form the patties: Shape into four patties, about 4 inches wide. Press a shallow thumbprint in the center of each, which is key to a perfect lamb hamburger patty recipe.

Step 4 Cook the patties: Whether you’re grilling, baking, or pan-searing, you can cook these patties to your preferred level of doneness (here is a temperature chart). For medium, aim for an internal temperature of 145°F (63°C); for well done, cook to 160°F (71°C). The best way to check is by inserting an instant-read thermometer into the center of the patty.

• On the Grill: Preheat the grill to medium-high heat (400–425°F / 200–220°C). Clean and oil the grates, then place the lamb patties on the grill. Cook for 3–4 minutes per side for medium, or 5–6 minutes per side for well done.
• In the Oven: Preheat your oven to 400°F (200°C). Place the patties on a parchment-lined baking sheet and bake for 15–18 minutes, flipping them halfway through.
• On the Stove: Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat. Cook the lamb burgers for 5–6 minutes per side, depending on the size of your patties and doneness preference.

Step 5 Toast the buns & prep your toppings: While the burgers cook, place the buns on the cooler side of the grill or in the oven to toast them lightly. This is also a great time to slice your tomato, rinse the greens, and get your pickles and tzatziki ready for assembly.

Step 6 Assemble: Spread tzatziki on the bottom bun, add a thinly sliced tomato, greens, pickles, and the grilled lamb burger patty. Top with more tzatziki and the top bun. Serve right away.

Serving Suggestions

These lamb hamburgers are easy to pair with a variety of fresh and satisfying sides. Here are some of my favorite ideas:

• Coleslaw: If I make these lamb burgers for a cookout, I usually serve them with a bright, crunchy slaw like my Red Cabbage Slaw or Mayo-Free Coleslaw, which pairs beautifully and can be made ahead.
• Mediterranean-inspired salads: Continuing with the Greek/Mediterranean theme, serve these lamb burgers with a Mediterranean Pasta Salad or a Greek Cucumber Tomato Salad—both are refreshing, easy to prep ahead, and complement the flavors of the burgers beautifully.
• Bean Salads: Serve alongside my Five Beans Salad or Cowboy Caviar for a colorful, protein-packed addition—great for outdoor cookouts.

More Lamb Recipes You Might Like:

If you enjoy cooking with lamb, be sure to check out some of my other go-to lamb recipes like:

• Juicy Lamb Meatballs
• Easy Grilled Rack of Lamb
• Boneless Leg of Lamb Roast

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Photos by Tanya Pilgrim.

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Lamb Burgers Recipe

These juicy Greek-style lamb burgers are seasoned with warm Mediterranean spices and topped with tzatziki, fresh tomato, and crisp greens. They are quick to prepare and easy to cook on the grill, stovetop, or in the oven. Perfect for a weeknight dinner or casual cookout.

Course Weeknight Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 546kcal

Author Aysegul Sanford

Ingredients

• 1 lb ground lamb
• 2 garlic cloves peeled and minced
• 2 tablespoons fresh parsley chopped finely
• 2 tablespoons fresh mint chopped finely optional
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For Serving

• 4 burger buns sliced in half
• 1 cup Tzatziki Sauce or yogurt dill sauce
• 1 tomato sliced
• ½ cup sliced pickles dill or bread-and-butter, depending on your preference
• 4 leaves curly greens or any other salad greens

Instructions

• Place 1lb ground lamb, 2 cloves of minced garlic, 2 tablespoons of fresh parsley, 2 tablespoons of fresh mint, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of paprika, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper in a large bowl.
  
• Using clean hands, mix until all the ingredients are fully combined, being careful not to overwork the meat.
• Divide the meat mixture into four equal portions and shape them into 4-inch-wide patties. As you shape them, remember that they shrink slightly during the cooking process so it is best to make them a bit larger than your burger bun.
  
• Use your thumb to gently press a shallow indent in the center of each patty—this helps them cook evenly and prevents puffing on the grill. Cover and set aside while you preheat the grill.

To Cook On the Grill:

• Preheat a gas grill to medium-high heat (around 400–425°F). Once hot, scrape the grates clean and brush them with olive oil.
• Place the lamb patties on the grill and cook for 3–4 minutes per side for medium (145°F) or 5–6 minutes for well done (160°F), depending on your preference. Once cooked, place them on a plate, cover with aluminum foil and let them rest for 2-3 minutes for the juices to redistribute.

To Cook in the Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Transfer the patties to the baking sheet and bake for 15–18 minutes, flipping them halfway through.

To Cook on the Stove:

• Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat.
• Place the lamb patties on the hot skillet and cook for 5–6 minutes (or more, depending on your doneness preference) per side.
• While the patties are cooking, place the buns on the cooler side of the grill (or in the oven or the skillet) to warm them through.

To Assemble

• To make lamb burgers, spread some tzatziki (or yogurt dill sauce) on the bottom half of each bun. Add a slice of tomato, some salad greens, a few pickle slices, and a grilled lamb patty. Spoon a little more tzatziki over the top of the meat, then place the top bun on and serve.
  

Video

Notes

• Yields: This recipe makes four lamb burgers. The nutritional values below are per serving and include the toppings. 
• Other herbs: While I opted for fresh parsley and mint, you can use other fresh herbs like rosemary and oregano in smaller quantities (about 1 to 2 teaspoons each) as they tend to be more potent.
• Make ahead: You can mix and shape the lamb burger patties up to a day in advance. Store them covered in the fridge until you’re ready to cook.
• Leftovers: Cooked lamb burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to avoid drying them out.
• Freezing: 
  • To freeze raw, place uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container with parchment between each patty. They’ll keep for up to 2 months. Thaw in the fridge overnight before cooking.
  • To freeze cooked lamb patties, bring them to room temperature, cover tightly with plastic wrap, and freeze for up to a month.

Nutrition

Calories: 546kcal | Carbohydrates: 29g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 1305mg | Potassium: 454mg | Fiber: 2g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 10mg | Calcium: 194mg | Iron: 4mg

Growing up in a Mediterranean country, tabbouleh, or kisir, was a staple in our house. It was my mom’s go-to spring and summer salad, which she paired with pretty much everything. 

This version, made with protein-rich quinoa (a fantastic substitute for bulgur), is the latest addition to my Quinoa Salad recipes collection, and it’s just as delicious as the traditional recipe. If you love quinoa as much as I do, be sure to check out my Mediterranean Quinoa Salad for another fresh and vibrant option. 

And if you’ve ever wondered about the different names and spellings—tabbouleh, tabouli—they’re simply variations of the same name, reflecting different versions of the Arabic word.

Recipe Ingredients:

This tabouli quinoa recipe is made with simple ingredients that make a bright and refreshing salad. The fresh herbs and crisp vegetables provide a delicious contrast to the fluffy quinoa, while the tangy lemon dressing ties everything together beautifully. You will need:

• Quinoa: This quinoa tabbouleh salad will work with any type of quinoa. Red, black, tricolor and white quinoa would all work. It is imperative to rinse quinoa before cooking if you want it to taste good. 
• Cooking liquid: While water works just fine, I highly recommend cooking your quinoa in vegetable stock. It adds depth of flavor, ensuring that the base of your quinoa tabouli salad is tasty right from the start.
• Fresh lemon juice: Freshly squeezed lemon juice is my favorite acid for the dressing used in this recipe, but in a pinch, white wine vinegar can be used. The flavors would be slightly different but still be great.
• Extra Virgin Olive Oil
• Fresh herbs: A mix of fresh herbs is key to classic tabouli, and this quinoa version is no exception. I like to use a cup of fresh flat-leaf parsley, a cup of fresh dill, and half a cup of fresh mint leaves, but there’s no strict rule—adjust to your taste! You can stick to just parsley and dill or skip the dill altogether if it’s not your favorite.
• Fresh tomatoes: I prefer using colorful cherry tomatoes for their sweetness and vibrant look, but any variety will work—just be sure to chop them into small pieces for even distribution.
• Cucumber: I prefer Persian cucumbers as they are crunchy, but English cucumbers would also work.
• Scallions: Green onions provide a mild onion flavor that ties everything together. While it is not traditional, finely chopped red onion could be a good substitute in a pinch. 
• Seasonings: I kept it simple with just kosher salt and pepper in this tabbouleh quinoa salad recipe, but you can add a touch of ground cumin, ground coriander, or a pinch of red pepper flakes to the dressing for extra depth of flavor.

How To Make Quinoa Tabbouleh?

Making this quinoa tabouli recipe is easy, and it comes together in just a few steps in under 20 minutes. Yes, there is a bit of chopping involved, but the result is a refreshing and wholesome dish that you’ll want to make on repeat.

1. Cook the Quinoa: Place the rinsed quinoa in a medium saucepan along with your cooking liquid and salt. Bring to a boil, reduce to a simmer, cover, and cook for about 10-12 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and transfer it to a large bowl to cool.
2. Make the Dressing: While the quinoa is cooking, prepare the dressing. In a small bowl, whisk lemon juice, olive oil, salt, and black pepper until fully combined. 
3. Chop the fresh herbs and veggies – Finely chop the fresh parsley, dill, and mint. Quarter the cherry tomatoes, dice the cucumbers and thinly slice the scallions. Add the chopped herbs, tomatoes, cucumbers, and scallions to the cooled quinoa.

4. Assemble your tabouli quinoa salad – Drizzle the cooked quinoa and the veggies with the dressing and gently toss to combine.
5. Serve – Taste for seasoning and add more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for later.

How To Make Ahead and Store Leftovers?

My favorite thing about this quinoa tabbouleh salad recipe is that it stores well. As a matter of fact, since the flavors meld together over time, it actually tastes even better the next day. Here is how I make-ahead and store leftovers:

• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir, taste for seasoning, and refresh it with a squeeze of lemon and more seasoning if needed.
• Freezing: You can technically freeze this dish, but I do not recommend it as it will lose most of its fresh flavors when thawed.

Serving Suggestions:

You can serve this gluten-free tabbouleh salad with any protein or vegetarian main or just by itself for a light meal. Below are a few of my favorite pairings:

• As part of a meze platter: Serve it along with other Mediterranean/Middle Eastern favorites such as hummus, baba ganoush, borek, and pita bread as a part of a flavorful meze spread.
• With grilled meat and seafood: The freshness of parsley, dill, and mint, combined with the tangy lemon dressing, cuts through the bold spices and charred smokey flavors of dishes like Grilled Harissa Chicken, Grilled Shrimp, and Grilled Rack of Lamb.
• In a wrap or pita: Stuff it into a pita pocket with falafel, Yogurt-Marinated Chicken, or roasted vegetables for a delicious meal.

Other Quinoa Salads You Might Also Like

Salads

Quinoa Black Bean Salad

Salads

Quinoa Avocado Salad

Salads

Quinoa Lentil Salad Recipe (Gluten Free & Vegetarian)

If you make this recipe for tabbouleh salad with quinoa, I would greatly appreciate it if you could take a minute to leave a star rating and a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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This recipe was originally published in September 2018 and updated in March 2025 with new step-by-step photos and more helpful tips. The recipe itself remains the same, with only minor edits for clarification.

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Quinoa Tabbouleh Recipe

Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.

Course Side Dish – Salad

Cuisine Mediterranean, Turkish

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the Quinoa:

• 1 cup uncooked quinoa rinsed
• 1 ¾ cups water or vegetable stock
• ½ teaspoon Kosher salt

For The Dressing:

• 4 tablespoons lemon juice freshly squeezed – plus more to taste
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt more to taste as needed
• ¼ teaspoon black pepper

For the Tabbouleh:

• 1 cup fresh parsley chopped
• 1 cup fresh dill chopped (optional)
• ½ cup fresh mint leaves chopped
• 1 cup cherry tomatoes quartered
• 2 Persian cucumbers peeled and chopped or 1 English cucumber
• 3-4 scallions sliced thinly both white and green parts

Instructions

• Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
  
• Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
• Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
  
• To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
• Drizzle it with the dressing. Give it a gentle toss.
  
• Taste for seasoning and serve immediately.

Video

Notes

• Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
• Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
• A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed. 
  

Nutrition

Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 408mg | Potassium: 404mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1812IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg

During the week, all-in-one dinner bowls like this and my  DIY CAVA bowl are a satisfying, time-saving option. With a little bit of advanced preparation, you can turn this popular street food (typically served with pita bread) into a hearty shawarma rice bowl perfect for a quick weeknight dinner. If chicken isn’t your preference, you can also make this shawarma bowl recipe with my classic Beef Shawarma.

Ingredients You’ll Need

This is a wonderful recipe to make with leftover chicken shawarma, and it comes together very quickly if you have leftovers. Otherwise, you can make your chicken shawarma meal from scratch. You can find all of the ingredients at your everyday grocery store—no specialty shopping is required.

• For The Marinade
  • Chicken: I used boneless skinless chicken thighs in this deconstructed chicken shawarma, which gives the best flavor and texture. But if you’d prefer to swap in chicken breasts, they will also work well. 
  • Kosher salt
  • Shawarma seasoning: My homemade spice blend, made with flavorful spices like ground cumin, paprika, turmeric, coriander, cardamom, and cinnamon, is easy to make and great to have on hand. But if you’d prefer to buy a ready-made jar, here’s my favorite one (affiliate link). 
  • Lemon juice
  • Extra Virgin Olive oil 
  • Garlic: I prefer fresh garlic cloves for the most impact but garlic powder could be used for a milder garlic flavor.
• For The Rice
  • Water or Stock: While water is sufficient, using either vegetable stock or chicken broth when cooking your rice will give it more flavor.
  • Unsalted butter: I prefer unsalted butter so that I can adjust the salt but if all you have is salted butter, omit the additional Kosher salt. Alternatively, you can also use olive oil to cook your rice,
  • Kosher salt and freshly ground black pepper
  • Rice: For my chicken shawarma rice bowl recipe, I used long-grain white rice. While I know it is controversial, I prefer to rinse my rice before cooking it.
• Toppings For The Bowls
  • Cherry tomatoes: Look for fresh, crisp cherry tomatoes and cut them into quarters. Regular or grape tomatoes will also work if that’s what you have available.
  • English cucumber: Persian cucumbers are also an option. 
  • Curly salad greens: These can be one type of lettuce or a blend of various kinds. The key here is that you want a more delicate, curly leaf to slice thinly for texture in your shawarma chicken bowl.
  • Dill pickles: You can purchase these at the store, or pickle your own in advance. The zesty crunch these pickles provide makes them one of the chicken shawarma toppings you don’t want to skip!
  • Pickled red onions: If you’d like to make your own, here’s my pickled red onions recipe. Storebought is also ok to use. 
  • Tzatziki: While you can find many tzatziki options at the grocery store, making your own tzatziki using plain Greek yogurt, cucumbers, and fresh lemon juice is easy and extra tasty. 
  • Hummus: This is an optional ingredient that adds some creaminess to your chicken shawarma bowls. Again, you can select any version at the store, or you can make my Mediterranean Hummus in advance. 
  • Lemon: A couple of lemon wedges, served on the side, are optional for a touch of brightness as a finisher. 

How to Make Chicken Shawarma Bowls?

Chicken shawarma over rice is a straightforward recipe that anyone can make. With a little advanced prep, you can even throw your shawarma bowls together quickly on a busy weeknight for a quick and easy dinner. 

1. Prepare your chicken. Pat 1 ½ pounds of chicken thighs dry with paper towels and season them with 1 ½ teaspoon of kosher salt on both sides. Transfer them to a large bowl.
2. Season your chicken and allow time to marinate. Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh minced garlic to the bowl with your chicken in it. Mix it all together using kitchen tongs to coat the chicken with the marinade. Cover the chicken with stretch film and marinate it in the refrigerator for an hour or overnight.
3. Cook your marinated chicken shawarma. Preheat the oven to 425 degrees F. Arrange the marinated chicken on the sheet pan and place it on the middle rack. Bake for 18-20 minutes or until the internal temperature of a chicken thigh registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes more, while watching it closely to prevent burning.
4. Prepare your chicken shawarma for your bowls. Let the chicken rest for 5 minutes, then slice it into ½ inch strips (or you can cut it into cubes as well.)

5. Cook the rice. While the chicken is cooking, cook the rice. In a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then add the rinsed rice, reduce the heat down to low, cover, and cook until rice is tender, about 15-17 minutes. Remove from the heat and let it rest for 10 minutes (do not remove the lid); right before serving, fluff it with a fork.
6. Assemble your chicken shawarma bowls. To assemble the shawarma chicken and rice, divide the rice among four bowls. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, pickled cucumbers, pickled red onions, and a generous dollop of hummus and tzatziki.

Expert Tips

When it comes to all of the chicken shawarma bowl recipes you’ll find, this one is achievable and foolproof. Here are a couple extra tips that I have for you to ensure a seamless preparation experience in your own kitchen:

• Feel free to cook your chicken in the manner you prefer. While the recipe below instructs you to cook your chicken thighs on a sheet pan in the oven, they will also come out just as delicious if you choose to grill them on a barbeque, or if you choose to use a cast iron skillet on the stovetop. You can find the details of each method in our chicken shawarma recipe.
• Marinating your chicken will result in the best flavor. My mom always marinated our chicken shawarma overnight, allowing the spices to fully infuse the meat. This extra time helps the flavors develop and makes the chicken even more tender. However, if you’re short on time, you can cook it right away—shawarma seasoning is already packed with bold, aromatic flavors that will still shine through.
• Short on time? Take the Trader Joe’s shortcut. If you live in the US and have access to Trader Joe’s, here’s a hot tip: The packaged chicken shawarma they sell at Trader Joe’s is fantastic and takes about 20 minutes to cook in the oven. It is a fantastic shortcut to make this shawarma chicken bowl in less than 30 minutes for a quick weeknight dinner. 
• Make it lighter. If you want to cut down on calories, you can skip the rice and assemble your shawarma bowls over a bed of lettuce or cauliflower rice (for a low-carb and keto friendly option) instead. Additionally, you can add other veggies like thinly sliced red bell peppers, cucumbers, and radishes. 
• Serve it as a part of a larger meal. While this recipe is a complete meal on its own, you can easily turn it into a feast by pairing it with chicken shawarma sides like warm pita bread, baba ganoush, muhammara, or a fresh cucumber and tomato salad.

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If you make this Healthy Chicken Shawarma Bowls recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Chicken Shawarma Bowl Recipe

If you’re wondering how to eat chicken shawarma beyond the usual pita, this versatile grain bowl is the answer. Meal prep-friendly and easy to customize, this chicken shawarma and rice recipe transforms a classic shawarma plate into a hearty rice bowl with all the authentic Middle Eastern toppings like tzatziki sauce, hummus, and pickled red onions.

Course Lunch, Dinner

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinading Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4 servings

Calories 747kcal

Author Aysegul Sanford

Ingredients

For The Marinade:

• 1 ½ lbs. Boneless skinless chicken thighs or chicken breasts
• 1 ½ teaspoons kosher salt
• 2 tablespoons shawarma seasoning
• ¼ cup lemon juice
• ¼ cup olive oil
• 2 cloves garlic minced

For The Rice:

• 2 cups vegetable stock or water or chicken stock
• 1 tablespoon unsalted butter or olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup long-grain white rice rinsed and drained

For The Bowls:

• 1 ½ cups cherry tomatoes quartered
• 1 English cucumber cut into small pieces, or 3 Persian cucumbers
• 1 ½ cup curly salad greens rinsed and sliced thinly (or any other salad greens)
• ½ cup pickled cucumber sliced (aka dill pickles)
• ½ cup pickled red onions
• 1 cup tzatziki sauce or yogurt tahini sauce
• 1 cup hummus optional
• 4 wedges of a lemon

Instructions

• Pat dry 1 ½ pounds of chicken thighs with paper towels and season with 1 ½ teaspoon of kosher salt on both sides. Transfer them to a large bowl.
  
• Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh minced garlic. Mix well using kitchen tongs to coat the chicken with the marinade. Cover the chicken with stretch film and marinate it in the refrigerator for an hour or overnight.
• Preheat the oven to 425 degrees F. (218 degrees F.).
• Arrange the marinated chicken on the baking sheet on a single layer and place it on the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (while watching it closely).
  
• Let the chicken rest for 5 minutes, then slice it into ½ inch strips (or you can cut it into cubes as well).
• While the chicken is cooking, cook the rice. Into a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat. Add the rinsed rice, reduce the heat down to low, cover, and cook until rice is tender, about 15-17 minutes. Remove from the heat and let it rest for 10 minutes (do not remove the lid); right before serving, fluff it with a fork and season with black pepper.
  
• To assemble the chicken shawarma bowls, divide the rice among four bowls. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, pickled cucumbers, pickled red onions, and a generous dollop of hummus and tzatziki.
• Serve right away.

Video

Notes

• Yields: This recipe makes four adult servings of chicken shawarma bowls. The nutrition values below include optional toppings like hummus and tzatziki.
• Meal prep: If preferred, you can assemble it in airtight meal prep containers. If you go in that direction, I recommend storing cooked chicken and rice together and adding the toppings right before serving the most fresh shawarma rice bowls. 
• Storing: Bring leftovers to room temperature, place in an airtight container and keep in the fridge for upto 3 days.
• Marinading: The one-hour (or overnight) marinading is optional. If you are short on time, you can cook chicken right away.

Nutrition

Calories: 747kcal | Carbohydrates: 60g | Protein: 44g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 2615mg | Potassium: 896mg | Fiber: 6g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 23mg | Calcium: 159mg | Iron: 4mg

Growing up in Turkey, çilbir aka Turkish poached eggs, was a breakfast staple. As you have seen in so many of our Turkish cuisine recipes, our culture is big on using strained yogurt (commonly referred to as Greek yogurt) as a complement to our savory dishes. Thus, for me as a Turkish child, Greek yogurt and eggs for breakfast were frequent delights—and ones I still crave regularly as an adult in the US.

What Are Turkish Eggs (Cilbir)?

Cilbir eggs (pronounced “chull-burr”) are essentially eggs and yogurt for breakfast. To make this Turkish eggs recipe, you prepare a garlic yogurt sauce and a chili butter sauce for your plate’s base, then you poach your eggs to place on top, and use crusty bread as your serving spoon to swirl the velvety combo together.

The tang of the yogurt and the zing of the chili sauce give the Turkish-style eggs a surprising pop that will leave you licking the plate. The best part is that while it looks like something you’d be served at a top-tier brunch restaurant, it comes together quickly and without fuss in your own kitchen.

Ingredients and Substitutions

A short list of ingredients and four simple components make this Turkish breakfast recipe something that is 100% achievable on both weekday and weekend mornings in under 25 minutes. Here’s what you’ll need to prepare this Turkish yogurt and eggs recipe:

• For the Garlic Yogurt Sauce:
  • Plain Greek yogurt: Since this is a savory dish, it is important to select plain, unsweetened yogurt. Strained, as known as Greek yogurt, works best, but if all you have is regular yogurt, you can use that as well. If you have the time, you can place it over a cheesecloth-lined strainer and let it drip for a few hours to have a similar, thick consistency to Greek yogurt.
  • Fresh garlic clove: We only use 1 clove in our Turkish çılbır recipe, but you’re welcome to add more if you want a more intense garlic flavor. 
  • Lemon juice: Freshly squeezed from 1 lemon works best—just be sure to avoid dropping in any seeds. 
  • Kosher salt and black pepper

• For the Poached Eggs:
  • Distilled white vinegar: We use a small amount in this Turkish egg dish as a tool to help our eggs coagulate more quickly during the poaching process. Not to worry—you won’t notice much of a vinegar flavor in the final dish. While distilled white vinegar is the traditional ingredient here, you’re also welcome to substitute in apple cider vinegar or white wine vinegar for the same effect. 
  • Eggs: We used large eggs, but extra large eggs would also work just fine.

• For the Spicy Butter Sauce:
  • Unsalted butter: If you’d prefer to use salted butter instead, please be sure to adjust the additional salt to taste. We think this yogurt eggs recipe is best made with butter, but if you’d rather use oil, you may swap in olive oil or a combination of the two. 
  • Turkish red pepper flakes: We recommend that you use Urfa chili pepper or Aleppo pepper, which is also known as “pul biber.” If you can’t get your hands on it, you can use any chili flakes you have in your spice drawer. Also, if you are serving Turkish eggs and yogurt to children or those who cannot handle spicy foods, you can use paprika only. 
  • Sweet paprika: We prefer sweet paprika but smoked paprika can also be used.
  • Kosher salt

• For Serving:
  • Fresh herbs: Depending on your palate, you can finish this dish off with a sprinkling of either fresh dill, parsley, or mint. Sumac is also an excellent Turkish seasoning to garnish this dish. 
  • Crusty bread: Your bread is used as a vehicle for scooping up the ultra-creamy Turkish eggs with yogurt. It is usually served with crusty bread such as our  No Knead Olive Bread, No Knead Artisan Bread, or if you want to do it as we do it in Turkiye, you can serve it with Simit or Pita Bread to scoop up the smooth, savory fusion of eggs and yogurt. Once you try it, you will know why it is one of the most popular Turkish egg recipes!

How to Make Turkish Eggs?

Yogurt and eggs for breakfast come together in a few simple steps. If you follow these step by step instructions, you’ll end up with a delectable way to start your day, Mediterranean-style.

1. Yogurt with eggs starts with the yogurt sauce! In this first step, you’ll whisk together the yogurt, fresh garlic, lemon juice, salt, and pepper in a bowl. Then, simply cover it and set it aside so it can come to room temperature while you prepare your eggs. 
2. Poaching the eggs is next, but don’t be intimidated—it’s easier than you think. Fill a medium saucepan with water that’s at least 4 inches deep and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer. This is when you stir in the vinegar, which is crucial for perfectly poached eggs.
3. Draining the raw eggs first is important. While you are waiting for the water to come to a boil, place a fine-mesh strainer over a small bowl and crack an egg into it. Be very gentle at this step—you want to keep your yolk fully intact. Allow the excess watery egg whites to drop through the strainer, then transfer it into a ramekin. Repeat the same process for the rest of the eggs.
4. Place a sheet of paper towel on a large plate and set it aside. (You’re going to use this to dry off your cooked eggs!)
5. When you’re ready to poach your eggs, we recommend that you cook no more than two at a time, otherwise it can get overwhelming. First, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and then cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny. 
6. Dry the cooked eggs as they come out of the water. Carefully remove the egg using a slotted spoon (draining the excess water) and then transfer it to the paper-towel-lined plate. Repeat the same process with the rest of the eggs, cooking each set two at a time.
7. Immediately before serving, melt the butter in a small pan or skillet. This step comes together quickly, so we find it easiest to work with butter cut into smaller pieces. Next, add the Urfa chili pepper (or any red pepper flakes) and salt to your melted butter. Allow the combo to cook for 15-20 seconds, or until the butter starts to foam and sizzle. Do not let it brown!
8. Plate your eggs with yogurt. Using the back of a large spoon, spread half of the yogurt sauce on a plate. Then, add two poached eggs on top of the yogurt sauce. Finally, drizzle it all with the sizzling chili butter sauce.
9. Garnish your dish. Using the fresh herbs of your choice—parsley, dill, or mint—sprinkle them over the top along with a pinch of salt and pepper, to taste. Here is where you could also use sumac, if you’re interested. Repeat the same process for the second serving in its own dish. Serve immediately while still warm.

How To Make Ahead and Store?

The truth is, this is a dish that is meant to be made and enjoyed at the moment. Turkish eggs breakfast is simple though, so there’s not too much prep that needs to be done ahead of time—it’s already a streamlined recipe.

• To Make Ahead: If you’d like, the component that you can make in advance is the garlic yogurt sauce. Simply mix it together and place it in the fridge. We recommend you allow it to come to room temperature before serving. 
• To Store: Unfortunately, there’s really no good way to store poached eggs and yogurt that’s already been warmed, so eat up! 

FAQs

If you make your own Turkish Eggs Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Turkish Eggs Recipe (Cilbir)

Turkish eggs are a visually stunning dish that brings the bold flavors of the Mediterranean to your breakfast table. A low-carb, high-protein recipe, it is made by placing poached eggs on a bed of creamy, garlicky yogurt and drizzling it with a rich, spiced butter sauce. Served with crusty bread for scooping, every bite offers a perfect balance of textures and flavors—making it a standout in any Turkish breakfast spread.

Course Breakfast, Brunch

Cuisine Turkish Cuisine

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 346kcal

Author Aysegul Sanford

Ingredients

For the Garlic Yogurt Sauce:

• 1 cup unsweetened plain Greek yogurt room temperature
• 1 clove fresh garlic minced
• 1 teaspoon lemon juice freshly squeezed
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon ground black pepper

For the Poached Eggs:

• 1 tablespoon white vinegar
• 4 large eggs

For the Chili Butter Sauce:

• 3 tablespoons unsalted butter* cut into pieces
• 1 teaspoon Urfa or Aleppo pepper any red pepper flakes you have on hand
• ½ teaspoon sweet paprika
• ¼ teaspoon kosher salt

For Serving:

• 1 tablespoon of fresh herbs such as parsley, dill, and/or mint
• Sliced bread or toast

Instructions

• To make the yogurt sauce, whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside. I intentionally do this first so that it can come to room temperature while I poach the eggs.
• To poach the eggs, fill a medium saucepan with water (it should be at least 4 inches deep) and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer. Stir in the vinegar.
• While you are waiting for the water to come to a boil, place a fine mesh strainer over a small bowl and crack an egg while being super gentle to make sure not to disturb the yolk. Let the excess loose (watery) egg whites drop through and then transfer it into a ramekin. Repeat the same process for the rest of the eggs.
• Place a sheet of paper towel on a large plate and set it aside.
• When ready to poach the eggs, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny.
• Carefully remove the egg using a slotted spoon and then transfer it to the paper-towel lined plate. Repeat the same process with the rest of the eggs*.
• Right before serving, melt the butter in a small skillet. Add the Urfa chili pepper (or any red pepper flakes) and salt. Let it cook, stirring gently with a wooden spoon, for 15-20 seconds until the butter starts to foam and sizzle and the color turns to a hazelnutty brown.
• To assemble: Using the back of a large spoon, spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle them with the sizzling chili butter sauce.
• Garnish with fresh parsley or chopped dill; sprinkle it with a pinch of salt and pepper to taste. Repeat the same process for the second serving. Serve immediately while still warm.

Video

Notes

• Yields: This recipe serves 2 people with each portion serving two eggs. The nutritional values below do not include the optional serving of bread/toast.
• Butter: You can use salted butter, but if you do, omit the additional salt.
• Cooking eggs: We recommend poaching no more than two eggs at a time for the best results.
• Eggs: While this Turkish egg recipe is traditionally made with poached eggs, you can serve it with fried eggs or soft-boiled eggs as well. 
• Make Ahead & Storage: You can make the garlic yogurt sauce a day in advance and store in an airtight container in the fridge. While technically you can store the leftovers in an airtight container, we highly recommend consuming this dish as soon as possible while it is still warm and fresh.

Nutrition

Calories: 346kcal | Carbohydrates: 6g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 378mg | Sodium: 1053mg | Potassium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1548IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg

If you’re a fan of classic Middle Eastern dishes like chicken shawarma, pita wraps, or chicken kabobs, you’ve likely seen them served with these pink turnip pickles. Their bold and zesty bite makes them the ideal accompaniment to the region’s spicy, rich, and savory dishes, adding texture, color, and a distinctive flavor.

While they’re a staple in Lebanese cuisine (and therefore mostly referred to as Lebanese Turnip Pickles), they’ve also become widely enjoyed in neighboring countries, finding a place in their cuisines much like other popular Mediterranean condiments like hummus and tzatziki sauce.

Ingredients and Substitutions

This Mediterranean pickled turnips recipe uses just a few basic pantry-friendly ingredients you already have. But if you are missing one or two, below is everything you need to know about the ingredients:

• Hot water: We need hot water to dissolve the salt and sugar. There is no need to boil water; hot tap water works just fine.
• White distilled vinegar: Use distilled white vinegar for the most natural and authentic taste. However, while it is not traditional, you can use apple cider vinegar for a more fruity and sweet taste or white wine vinegar for a milder, slightly more delicate flavor. 
• Sugar: A small amount of sugar balances the tanginess of the vinegar with a touch of sweetness. You can use both granulated and cane sugar when making these Arabic pickled turnips.
• Kosher salt: We used kosher salt since home cooks widely use it daily. However, pickling salt and sea salt can also be used. We do not recommend table salt as it contains iodine, which can produce bitter-tasting pickled pink pickles.
• Turnips: We used the purple skin white turnips, which are widely available in grocery stores. Peeling is optional, but we recommend cutting them into uniform batons to ensure even pickling. While it is not traditional, Japanese hakurei turnips (aka Tokyo turnips) can also be used in this recipe. They are smaller and have a milder (less bitter) flavor than white radishes.
• Beet: Any color of beet can be used, but red beets are used for the signature pink color. 
• Fresh Garlic: While optional, a clove of fresh garlic infuses the brine with a savory flavor. Use a large clove of garlic or two small ones.
• Bay leaves: A small bay leaf gives the pickling brine an herbal note that enhances the flavor of the turnip pickles, but it is optional.
• Whole black peppercorns: We added a small amount of black peppercorns to provide a hint of spice and complexity to the overall flavor.
• Optional add-ins: If preferred, other flavorings, such as a few leaves of fresh herbs (such as dill, parsley, and thyme) and a pinch of red pepper flakes, can be added.

How to Make Pickled Turnips?

Pickling turnips at home requires only 10 minutes of hands-on time. The method we are using is usually referred to as “refrigerator pickles,” as we use a quick vinegar-based brine instead of canning using a heat-processing method used in other pickle recipes for a longer shelf life.

Once it is assembled and the jar is sealed, all that’s left to do is to wait a few days for the most vibrant and flavorful Lebanese pickled turnips. Here are the steps:

1. Prepare the quick brine: In a large measuring cup, combine the hot water, vinegar, sugar, and kosher salt. Add sugar and salt and whisk until they are completely dissolved.
2. Layer the vegetables: In a clean 32-ounce glass jar with a wide mouth, start layering the turnips, beets, and garlic. Add a handful of turnips first, followed by a few beet pieces and a garlic clove. Repeat this process until the jar is nearly full.
3. Add the spices: Add the bay leaf and sprinkle the peppercorns over the top.
4. Pour the brine: Carefully pour the prepared vinegar mixture over the vegetables, making sure that everything is completely submerged,  but there is still an inch of space left on top.

5. Seal and cool: Seal it with the lid and let it cool to room temperature. At this point, you can let it sit on the counter or transfer it to the refrigerator.
6. Let time do its magic: For the best flavor, let the pickles sit in the fridge for at least three days. However, keep in mind that the magic really happens after five to seven days when the flavors fully develop.

FAQs

How To Store Pickled Turnips?

The best way to store pickled turnips is in a tightly sealed jar kept in the refrigerator. They will stay fresh and flavorful for up to a month, making them a convenient condiment you can use any time.

Growing up in Türkiye and making my fair share of Turkish recipes, this comforting Turkish pasta dish, known as kiymali makarna, was one of my mom’s go-to weeknight dinners. So, when I came across Anna Paul’s TikTok video of her mom making it, I was instantly transported back to my childhood.

This dish is a simplified take on manti, the iconic Turkish dumplings known for their labor-intensive preparation. Making manti is usually a communal activity involving making the dough from scratch, filling it with spiced meat, and folding each piece by hand. It is a process that takes hours. This “cheat manti” (or sometimes referred to as “manti pasta”) offers the same bold and comforting flavors but in a fraction of the time, making it perfect for modern weeknight cooking.

Ingredients and Substitutions:

This dish is all about combining simple ingredients to create layers of flavor. While the list of ingredients may look long, there are plenty of options when it comes to substitutions. Below is what you’ll need:

• Pasta: I use farfalle, but other small pasta shapes like fusilli or penne would work. You can also use your gluten-free pasta if you are following a gluten-free diet. For a gluten-free option, use your favorite gluten-free pasta. While alternative pastas like chickpea or brown rice pasta can be used, note that their distinct flavors might slightly change the overall taste of the dish.
• Ground beef: Lean ground beef (93%) works best for a lighter, flavorful meat sauce. You can also use ground lamb, turkey, or chicken, but keep in mind that each will bring a distinct flavor profile to the dish.
• Yellow onion: You’ll need about a cup of finely chopped yellow onion. Any type of onion, like Walla Walla, Vidalia or even white onion would work.
• Red Pepper Paste : Traditionally, this recipe uses mildly hot red pepper paste, which adds a unique depth of flavor. It’s readily available online (affiliate link). If you don’t have it on hand, tomato paste makes a great substitute.
• Spices: You’ll need a combination of onion powder (to enhance the onion taste), ground cumin, sweet (or smoked) paprika, red pepper flakes (such as Aleppo or Urfa chili pepper), salt and black pepper.
• Greek Yogurt: I like the thickness of plain Greek yogurt (as you can see in my Greek Yogurt Pasta Sauce recipe), but regular unsweetened plain yogurt would also work. Go for full-fat yogurt for the most delicious creamy sauce or low-fat for a lighter one.
• Fresh Garlic: Use fresh garlic cloves for the signature garlicky taste. However, while not traditional, you can use garlic powder for a milder flavor.
• Lemon Juice: Similar to my yogurt dressing recipe, a squeeze of lemon juice helps balance the strong garlic flavor.
• Unsalted butter: You can use salted or unsalted butter, but if you go with the salted version, be sure to adjust the seasoning accordingly.
• Kosher salt
• Garnish: Though they are optional, the traditional Turkish pasta is sprinkled with a handful of dried mint and sumac. Alternatively, you can use chopped parsley and chili flakes, if you don’t mind the heat. I also added a handful of cherry tomatoes for some color, but they are also optional. 

How To Make Turkish Pasta?

At first glance, this recipe might seem to have many steps, but most of them can be done simultaneously, making the process quicker and more efficient. Here is how I do it:

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Save half a cup of the cooking liquid, drain the pasta, and set it aside.
2. Saute meat: While the pasta is cooking, add the ground meat in a large skillet (or a pan). In the viral TikTok video, Anna’s mom intentionally does not use olive oil, saying that the meat releases its oils as you saute it. Initially, I was a bit skeptical, but she was right. Still, if you feel like your meat can benefit from a little olive oil, feel free to use it.
3. Cook with the spices and add the onion: Add the spices and cook, stirring constantly, for about 5 minutes, or until the meat is no longer pink. Then, add the diced onion and red pepper paste (or tomato paste) cook until softened. As you are sauteing, use the reserved pasta as needed, ensuring that the meat sauce maintains its moisture levels.
4. Make the garlicky yogurt sauce: Whisk yogurt, minced garlic, lemon juice and kosher salt in a bowl until super creamy. Taste for seasoning and make sure it is seasoned according to your taste buds.

5. Make the butter drizzle: I recommend making the butter drizzle right before serving. The process is super simple. Melt butter in a small saucepan and then stir in 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Cook until butter is fully melted and bubbly.
6. Assemble: To serve, grab a pasta bowl. Place the cooked pasta at the bottom, spoon 4 tablespoons of the yogurt sauce on top followed by ⅔ cup of the cooked beef. Finish it with a drizzle (about one or two tablespoons) of the paprika butter sauce. Repeat the same process for the rest of the bowls.
7. Garnish: If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. 

Make Ahead and Storage Tips:

While this dish is quick to assemble, you can save time by preparing some components in advance to assemble it in a flash. It also stores well, making for a flavorful lunch the next day. Here is how I do it:

• Make Ahead: 
  • Meat sauce: Cook the meat and onion mixture, let it cool to room temperature, and store it in an airtight container in the refrigerator for up to 2 days.
  • Garlic yogurt sauce: Prepare the sauce and store it in a jar or airtight container in the fridge for up to 2 days.
  • On the day you plan to serve: Cook the pasta while reheating the meat sauce on the stovetop. Right before serving, make the chili butter sauce and assemble as written in the recipe.
• Storage & Reheating: If you can, I recommend keeping each component of the leftovers separate in airtight containers in the fridge. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.

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If you make your own Turkish Pasta following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Turkish Pasta Recipe

The TikTok-viral Turkish Pasta recipe, made famous by Anna Paul, is a 30-minute wonder that's as delicious as it is easy. Made by layering cooked pasta with garlicky yogurt, spiced ground beef, and a chili butter drizzle, this recipe is easy to make, satisfying, and totally worthy of the hype.

Course Main Course – Pasta Dish

Cuisine Turkish

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563kcal

Author Aysegul Sanford

Ingredients

For The Pasta

• 8 ounces pasta I use farfalle but any shape would work
• Kosher salt

For The Meat Sauce

• 1 lbs ground beef 93%
• 1 medium size onion chopped (about 1 cup)
• 1 tablespoon red pepper paste or tomato paste
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons sweet paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Garlic Yogurt Sauce

• 1 cup Greek yogurt unsweetened plain (full fat or skim)
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt

For The Butter Sauce

• 4 tablespoons unsalted butter
• 1 teaspoon sweet paprika
• ¼ teaspoon red pepper flakes or more to taste (such as Aleppo Pepper or Urfa Chili pepper)
• ½ teaspoon kosher salt

As Garnish (optional)

• ½ cup cherry tomatoes cut in half
• 4 tablespoons dried mint or fresh parsley
• 2 tablespoons sumac optional

Instructions

• Bring a large pot of water to a boil. Season the pasta water generously with salt. It should taste like the ocean. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes. Save ½ cup of the cooking liquid*, drain the pasta, and set it aside.
• While the pasta is cooking, make the meat sauce. In a large skillet over medium heat, add 1 pound ground beef. Cook, breaking up the large chunks of meat with a wooden spoon for about 4-5 minutes or until it is no longer pink. As it cooks, it should release some of its oils.
• Add the 1 medium-sized chopped onion, 1 tablespoon red pepper paste (or tomato paste), 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper. Cook, stirring regularly, until onions are softened and meat is fully cooked, for about 5-6 minutes. If needed, use the reserved pasta water to keep the sauteed meat moist. Set it aside.
• To make the yogurt sauce, whisk together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon kosher salt in a bowl. Give it a taste and make sure it is seasoned to your liking. Set is aside.
• Right before serving, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Stir and cook until butter is fully melted and bubbly.
• To assemble, place the now-cooked pasta in a bowl. Top it off with 4 tablespoons of the yogurt sauce and ⅔ cup of the cooked beef. Drizzle it with a tablespoon (or more) of the butter sauce. Repeat the same process for the rest of the bowls.
• If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. Serve.

Video

Notes

• Yields: This recipe makes 4 servings. The nutritional values below are per serving.
• Reserved liquid: I always save some of the pasta water in case my pasta dries out while I am working on the sauce. In this recipe, you (most likely) will not need it since we work simultaneously, but still, it is a good backup in case you need it.
• No olive oil for sauteing the meat: I stayed true to the TikTok viral recipe by not using oil to saute the beef as the meat releases its oils as you cook it. Initially, I was a bit skeptical, but she was right. As long as you keep stirring, the meat will eventually release some of its oils and brown nicely. Still, if you feel your meat can benefit from a bit of olive oil, feel free to use it.
• Storage & Reheating: Store each component of the leftovers separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.

Nutrition

Calories: 563kcal | Carbohydrates: 52g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 983mg | Potassium: 692mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 5mg