Gercek Anadolu mutfagi

Anatolian Cooking Without Vegetable Oil

Discover the deep, soulful flavors of the Anatolian table, made with golden butter, fruity olive oil, and traditional tallow. Honest ingredients, generous spice, the way Turkish kitchens have cooked for centuries.

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Anadolu Sofrasi

Anatolian Turkish Recipes

Six cherished dishes from across Anatolia, from the Black Sea coast to the kitchens of Gaziantep, each made with honest fats that let real ingredients and bold spice shine.

Kuzu Tandir Et

Kuzu Tandır (Slow Roasted Lamb)

⏱ 4 hr🍽 6 servings🔥 Medium

Lamb shoulder rubbed with butter and warm spices, then roasted low and slow until it falls from the bone. A celebratory Anatolian centerpiece, rich and tender.

Ingredients

  • 1 bone in lamb shoulder, about 2 kg
  • 4 tbsp butter, softened
  • 2 tbsp beef tallow, melted
  • 6 garlic cloves, halved
  • 2 onions, thickly sliced
  • 2 tsp ground cumin
  • 2 tsp dried oregano (kekik)
  • 1 tsp Urfa pepper flakes
  • 2 bay leaves and 200 ml water
  • Salt and cracked black pepper

Instructions

  1. Take the lamb out of the fridge 1 hour before cooking and pat it dry, then heat the oven to 150C (300F).
  2. Mash the softened butter with cumin, oregano, Urfa pepper, salt, and black pepper, then rub it all over the lamb.
  3. Scatter the onions, garlic, and bay leaves in a deep roasting tin and set the lamb on top.
  4. Drizzle with the melted tallow, pour the water around the meat, and cover tightly with a lid or foil.
  5. Roast for 3 and a half hours, basting twice, until the meat pulls away easily from the bone.
  6. Uncover and roast 25 minutes more so the surface turns deep and burnished.
  7. Rest 15 minutes, then pull into pieces and serve with the pan juices.
Hamsi Tava Balık

Hamsi Tava (Pan Crisped Anchovies)

⏱ 30 min🍽 4 servings🔥 Easy

Fresh Black Sea anchovies dredged in cornmeal and crisped in butter until golden. The pride of the Karadeniz coast, served simply with lemon and herbs.

Ingredients

  • 750g fresh anchovies (hamsi), cleaned
  • 150g fine cornmeal
  • 50g flour
  • 1 tsp salt
  • Half tsp black pepper
  • 4 tbsp butter
  • 1 tbsp olive oil
  • 1 lemon, cut into wedges
  • A handful of flat leaf parsley
  • Thinly sliced red onion, to serve

Instructions

  1. Rinse the cleaned anchovies and pat them very dry on a clean cloth.
  2. Mix the cornmeal, flour, salt, and pepper in a wide bowl.
  3. Dredge each fish in the cornmeal so it is lightly and evenly coated.
  4. Warm the butter with the olive oil in a heavy pan over medium high heat until foaming.
  5. Lay the anchovies in a fan and fry about 2 minutes per side until crisp and golden.
  6. Lift onto paper to drain briefly and season with a little more salt.
  7. Serve at once with lemon wedges, parsley, and red onion.
Imam Bayildi Zeytinyağlı

İmam Bayıldı (Olive Oil Braised Eggplant)

⏱ 1 hr 10 min🍽 4 servings🔥 Easy

Whole eggplants slow braised with sweet onion, garlic, and tomato in plenty of olive oil, served cool. A jewel of the Ottoman olive oil kitchen.

Ingredients

  • 4 small eggplants
  • 120 ml olive oil
  • 3 onions, thinly sliced
  • 6 garlic cloves, sliced
  • 4 ripe tomatoes, chopped
  • 1 tsp sugar
  • A handful of parsley, chopped
  • 1 tsp salt
  • Black pepper, to taste
  • Lemon wedges, to serve

Instructions

  1. Peel the eggplants in stripes, then make a deep slit along one side of each without cutting through.
  2. Soften the eggplants in 4 tbsp of the olive oil over medium heat until they collapse a little, then set aside.
  3. In the same pan, gently cook the onions in the remaining olive oil until sweet and golden, about 15 minutes.
  4. Add the garlic, tomatoes, sugar, salt, and parsley and simmer to a thick filling.
  5. Open each eggplant and spoon the filling generously into the slit.
  6. Nestle them in a pan, add a splash of water, cover, and braise gently 30 minutes.
  7. Cool to room temperature and serve with lemon wedges.
Ezogelin Corbasi Çorba

Ezogelin Çorbası (Red Lentil Soup)

⏱ 45 min🍽 6 servings🔥 Easy

A warming red lentil, bulgur, and rice soup finished with a sizzling mint and pepper butter. A beloved bowl from the Gaziantep region.

Ingredients

  • 200g red lentils, rinsed
  • 3 tbsp fine bulgur
  • 2 tbsp rice
  • 1 onion, finely chopped
  • 3 tbsp butter
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste (biber salçası)
  • 1 tsp dried mint and 1 tsp Aleppo pepper
  • 1.5 liters water or light stock
  • Salt and lemon wedges, to serve

Instructions

  1. Melt 1 tbsp of the butter in a pot and soften the onion until translucent.
  2. Stir in the tomato paste and red pepper paste and cook 2 minutes to deepen the color.
  3. Add the lentils, bulgur, rice, and water, then bring to a gentle boil.
  4. Simmer 25 minutes until the lentils break down and the soup turns silky, then season with salt.
  5. Blend lightly for a smoother texture if you like, loosening with a little water.
  6. Melt the remaining butter in a small pan with the dried mint and Aleppo pepper until fragrant.
  7. Ladle the soup into bowls, swirl the spiced butter over the top, and serve with lemon.
Bazlama Ekmek

Bazlama (Village Griddle Bread)

⏱ 2 hr (mostly resting)🍽 6 flatbreads🔥 Medium

A soft, pillowy village flatbread cooked on a hot griddle and brushed with melted butter. The everyday bread of Anatolian homes, warm and comforting.

Ingredients

  • 500g bread flour
  • 7g dried yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 250 ml warm water
  • 100g plain yogurt
  • 50g butter, melted, for brushing
  • A little extra flour for dusting
  • A pinch more salt for the tops
  • A clean cloth for resting

Instructions

  1. Whisk the yeast and sugar into the warm water and let it stand 5 minutes until foamy.
  2. Mix the flour and salt, then add the yeasted water and yogurt and bring together into a soft dough.
  3. Knead 8 minutes until smooth, then cover and rest 1 hour until doubled.
  4. Divide into 6 pieces, shape into balls, and rest a further 20 minutes under a cloth.
  5. Roll each ball into a round about 1 cm thick on a lightly floured surface.
  6. Cook on a hot dry griddle 2 to 3 minutes per side until puffed and spotted golden.
  7. Brush the hot breads with melted butter and keep wrapped in a cloth until serving.
Kunefe Tatlı

Künefe (Cheese Filled Kadayıf)

⏱ 50 min🍽 6 servings🔥 Medium

Shredded kadayıf pastry layered with mild cheese, soaked in butter, baked until crisp and golden, then drenched in syrup. The legendary hot dessert of Hatay.

Ingredients

  • 400g kadayıf (shredded pastry)
  • 150g butter, melted and clarified
  • 300g mild unsalted cheese, grated
  • 250g sugar
  • 250 ml water
  • 1 tsp lemon juice
  • A handful of crushed pistachios
  • A pinch of salt
  • A wide shallow pan or two small ones
  • A spoon of softened butter for the pan

Instructions

  1. Make the syrup first by simmering the sugar, water, and lemon juice for 10 minutes, then cool it completely.
  2. Pull the kadayıf apart in a bowl and toss it thoroughly with the clarified butter.
  3. Press half the buttered pastry firmly into a buttered pan to form a flat base.
  4. Scatter the grated cheese evenly over the top, leaving a small border.
  5. Cover with the remaining pastry and press down well.
  6. Cook over medium heat 6 to 7 minutes per side, flipping carefully, until deep golden and crisp.
  7. Pour the cool syrup over the hot künefe at once and finish with crushed pistachios.
An Anatolian table laid for a shared meal
Bizim Mutfagimiz

A Kitchen Rooted in the Anatolian Table

Buckor Sofra began with a simple belief, that the food of Anatolia tastes best when it is made the honest way. From the anchovy boats of the Black Sea to the spice stalls of Gaziantep, our cooking leans on the ingredients and the good fats that generations of Turkish kitchens have always trusted.

Every recipe we share is built on real butter, fruity olive oil, and traditional tallow, never refined vegetable or seed oils. We test each dish until it feels like something you would be proud to set on the table, then write it down plainly so it travels well into your own home.

This is unhurried cooking. A pot of lentils left to soften, dough given time to rise, lamb allowed to fall from the bone. We invite you to slow down, warm the pan, and taste what patience and good ingredients can do.

🫒 Real Fats Only 📖 Tested Recipes 🔥 Anatolian Tradition 🌿 No Seed Oils
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Complete Your Wellness Journey with Nexburn

Your Anatolian kitchen already nourishes you with real, wholesome ingredients. Nexburn builds on that foundation, offering clean, natural support for an active and balanced life.

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