Anadolu Mutfağı · The Anatolian Table

Turkish Cooking Without Vegetable Oil

Discover the home cooking of Anatolia, built on fruity olive oil, slow clarified sadeyağ, and real village butter. Honest ingredients, deep flavor, the way Turkish kitchens have always fed their families.

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Olive Oil✦ Sadeyağ✦ Village Butter
Skewered kebabs resting on lavash with roasted peppers and sauces
❖ Ocakbaşı Night
From the recipe collection
Zeytinyağı

Olive Oil First

Every zeytinyağlı dish begins with olive oil pressed from the fruit, the cornerstone of the Aegean and Anatolian pantry.

Sadeyağ

Slow Clarified Sadeyağ

Sadeyağ, the clarified butter of Anatolia, carries a warmth and depth that no refined oil has ever matched.

Asla

Never Vegetable Oil

No seed oils, no shortcuts. Only the honest fats that the village kitchens of Anatolia have trusted for generations.

🌿 Natural Wellness

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From Our Kitchen

Anatolian Turkish Recipes

Six beloved dishes from the Turkish sofra, each cooked with the honest fats that bring out the best in every ingredient.

Ocakbaşı Adana Kebabi skewers on flatbread with roasted vegetables

Adana Kebabı

Hand minced lamb kebab

45 min·4 servings·Medium

The fiery skewer of southern Turkey, lamb kneaded with red pepper and grilled until the edges crisp. Basted with butter and rested on warm flatbread.

Ingredients

  • 700g lamb shoulder, coarsely ground
  • 130g lamb tail fat or beef fat, finely chopped
  • 1 red bell pepper, grated and squeezed dry
  • 2 tsp pul biber (Turkish pepper flakes)
  • 1 tsp sweet paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp butter, melted, for basting
  • 2 large flatbreads, to serve
  • 1 red onion, sliced, with 1 tsp sumac and a handful of parsley

Instructions

  1. Knead the lamb, fat, grated pepper, pul biber, paprika, salt, and black pepper until the mixture turns sticky and holds together.
  2. Chill for 1 hour so the kebab grips the skewer.
  3. Press the meat along wide flat skewers, ribbing it gently with your fingers.
  4. Grill over hot coals or in a screaming hot cast iron pan, about 4 minutes per side.
  5. Brush with the melted butter the moment they come off the fire.
  6. Rest the skewers on flatbread so it drinks the juices, then serve with the sumac onions.
From the Sea Balik Bugulama, fish fillet gently cooked with vegetables

Balık Buğulama

Gently steamed fish

35 min·4 servings·Easy

A quiet classic of the Turkish coast, fish steamed over sweet onions with tomato, green pepper, and lemon, finished with a knob of butter in the broth.

Ingredients

  • 4 fish fillets, about 700g (sea bass or salmon)
  • 3 tbsp olive oil
  • 1 onion, sliced into thin half moons
  • 3 cloves garlic, sliced
  • 2 ripe tomatoes, sliced
  • 2 green peppers, sliced into rings
  • 1 bay leaf
  • ½ lemon, thinly sliced
  • ½ cup hot water
  • 1 tbsp butter
  • Small bunch parsley, chopped, salt and black pepper

Instructions

  1. Warm the olive oil in a wide pan and soften the onion and garlic gently for about 6 minutes.
  2. Lay the fish fillets over the onions and season with salt and pepper.
  3. Shingle the tomato, pepper rings, and lemon slices over the fish and tuck in the bay leaf.
  4. Pour the hot water down the side of the pan, cover tightly, and steam on low for 15 minutes.
  5. Slip the butter into the broth and tilt the pan until it turns glossy.
  6. Shower with parsley and bring the pan straight to the table with good bread.
Zeytinyağlı Imam Bayildi, eggplant layered with tomato and onion

İmam Bayıldı

Olive oil braised eggplant

1 hr 10 min·4 servings·Medium

Eggplant filled with slow cooked onions, tomato, and garlic, then braised in generous olive oil. Served at room temperature, the way the meze counters do.

Ingredients

  • 4 slender eggplants
  • ⅔ cup olive oil, divided
  • 2 large onions, thinly sliced
  • 4 cloves garlic, sliced
  • 3 ripe tomatoes, 2 chopped and 1 sliced
  • 1 tsp sugar
  • 1¼ tsp salt, plus ½ tsp black pepper
  • ½ cup hot water
  • 1 cup parsley, chopped
  • Lemon wedges to serve

Instructions

  1. Peel the eggplants in stripes, salt them for 20 minutes, then pat dry.
  2. Brown the eggplants on all sides in half the olive oil and settle them into a baking dish.
  3. Cook the onions slowly in the remaining oil until silky, then add the garlic, chopped tomato, sugar, salt, and pepper and simmer 10 minutes.
  4. Stir most of the parsley into the filling, split each eggplant lengthwise without cutting through, and spoon the filling inside.
  5. Top with tomato slices, add the hot water and a last thread of olive oil, and cover with foil.
  6. Bake at 190°C (375°F) for 35 minutes.
  7. Cool to room temperature, scatter the remaining parsley, and serve with lemon.
Soup Mercimek Corbasi, red lentil soup with herbs

Mercimek Çorbası

Red lentil soup

40 min·6 servings·Easy

The soup every Turkish table knows by heart, red lentils blended silky and crowned with sizzling paprika butter, dried mint, and a squeeze of lemon.

Ingredients

  • 1½ cups red lentils, rinsed
  • 3 tbsp butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 small potato, cubed
  • 1 tsp ground cumin
  • 6½ cups water or chicken stock
  • 1¼ tsp salt
  • For the finish: 2 tbsp butter, 1 tsp pul biber, 1 tsp dried mint
  • Lemon wedges to serve

Instructions

  1. Melt the butter and sweat the onion, carrot, and potato for 8 minutes.
  2. Add the lentils and water, bring to a boil, and skim the surface.
  3. Simmer 25 minutes until everything collapses.
  4. Blend until silky, season with cumin and salt, and loosen with hot water if needed.
  5. Sizzle the finishing butter with the pul biber and dried mint for a few seconds.
  6. Pour the crimson butter over each bowl and serve with lemon.
Bakery Koy Ekmegi, rustic round village loaves

Köy Ekmeği

Anatolian village bread

3 hr 30 min·2 loaves·Medium

Crackling round loaves the way village ovens still bake them, a yogurt softened crumb under a deep crust brushed with melted butter while hot.

Ingredients

  • 4 cups bread flour
  • 1 cup whole wheat flour
  • 2¼ tsp instant yeast
  • 2 tsp salt
  • 1 tsp sugar
  • ¼ cup plain yogurt
  • 2 cups warm water
  • 2 tbsp butter, melted, for the crust
  • Semolina or flour, for dusting

Instructions

  1. Stir the flours, yeast, sugar, and salt together, then add the yogurt and warm water and mix to a shaggy dough.
  2. Knead 10 minutes until springy, then cover and rise about 1 hour 30 minutes until doubled.
  3. Divide in two and shape into tight rounds on a dusted tray.
  4. Rise another 45 minutes, then slash a crescent across each top.
  5. Bake at 240°C (465°F) with a pan of hot water on the oven floor for 25 to 30 minutes until deep brown.
  6. Brush the hot crusts with melted butter and let them sing on a rack before slicing.
Dessert Muhallebi, chilled milk pudding cups topped with strawberries

Muhallebi

Turkish milk pudding

25 min + chill·6 cups·Easy

A gentle milk pudding thickened with rice flour and finished with a spoon of butter, chilled in cups and crowned with strawberries and crushed pistachios.

Ingredients

  • 4 cups whole milk
  • ½ cup sugar
  • 3 tbsp rice flour
  • 3 tbsp cornstarch
  • 1 tbsp butter
  • 1 tsp vanilla or 2 tsp rose water
  • Pinch of salt
  • 1 cup strawberries, chopped
  • 2 tbsp pistachios, crushed
  • Ground cinnamon, optional

Instructions

  1. Whisk the rice flour, cornstarch, sugar, and salt into the cold milk until smooth.
  2. Set over medium heat and stir constantly with a wooden spoon until it thickens, 10 to 12 minutes.
  3. Cook 2 minutes more until it coats the spoon heavily.
  4. Off the heat, beat in the butter and vanilla.
  5. Pour into cups and chill at least 4 hours until softly set.
  6. Crown with strawberries, pistachios, and a whisper of cinnamon if you like.
An Anatolian spice bench with paprika, cumin, garlic, and dried peppers
Our Kitchen

The Kitchen Behind Buckor Sofra

Buckor Sofra is a small home kitchen devoted to the sofra, the cloth spread on the floor of Anatolian houses where every dish is shared and no guest is ever turned away. We write the recipes down the way they have always been cooked in the villages between the two seas, slowly, simply, and with a heavy hand on the spice bench.

Our only house rule is an old one: olive oil pressed from the fruit, sadeyağ clarified gently over a low flame, butter from the village churn and nothing else. Vegetable oil never comes through our door, because it never sat on the sofras we learned from.

Afiyet olsun, may it bring you health.

✨ Wellness

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Starter
Nexburn 2 Bottles
2 Bottles
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$79.98/bottle
Total: $159.96
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Standard
Nexburn 3 Bottles
3 Bottles
Was $537.00
$69.98/bottle
Total: $209.94
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🚚 Free Shipping
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Best Seller
Nexburn 6 Bottles
6 Bottles
Was $1,074.00
$49.98/bottle
Total: $299.88
You Save $774.12!
🚚 Free Shipping
Order Now
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