I have always wanted to try their "chicken pudding" (tavuk gosu?) -- have any of you experienced it?

I tried it in Izmir, but the raw liver köfte I had on the street beforehand didn't make it seem all that bad.

Manoni, thanks for this thread! I've been following it for some time and enjoying it.

I had a fantastic meal called hünkar beğendi at a Turkish restaurant in Canberra and have tried (twice) to fix it myself at home. The meat stew comes out okay but I can't get the eggplant (aubergine) to cook properly so that it's soft enough to mash. The recipes online (for example here) advise using large eggplant, charring the skin over the gas or in the grill and then scooping out the flesh. I've tried both options (gas/grill) until the skin is really charred but (especially with large eggplant) the middle is still quite firm. I ended up slicing them open and putting them back under the grill or (sacrilege!) in the microwave but it was still not a smooth mash.

What am I doing wrong? Honestly I would eat the eggplant/cheese mash by itself and skip the meat if I could! :D

Turkish Cuisine: any difference between pide and lahmacun?
 

They both seem to be types of pizzas, but what is the actual difference?

I was always under the impression that Turkish pizzas were called Lahmacun.

Pide seems like a type of flatbread? But isn't pizza a type of flatbread too, essentially?

I believe that lahmacun refers specifically to pide with a spicey mincemeat. I make it often and the progress of it from prep to eating is below. Pizza and pide are both generic names for flatbread with toppings - as you know, one Italian and one Turkish. Pizza seems to be oilier possibly because of olive oil and almost always cheese and pide I think is lighter and I use a lighter dough. Pizza is more often round or square and pide is oval or boat shaped'ish.

I'm obsessed with flatbreads and never miss an opportunity to learn how to make the local ones wherever I travel.

That is my take.

http://i612.photobucket.com/albums/t...2AA27D43E8.jpg
http://i612.photobucket.com/albums/t...15C005CAD6.jpg
http://i612.photobucket.com/albums/t...065919B9EF.jpg
http://i612.photobucket.com/albums/t...5A438CBC11.jpg
http://i612.photobucket.com/albums/t...488F778FBE.jpg

What I've found so far:

Lahmacun is a thin flatbread topped with beef and lamb and served with lemon, a little pile of parsley, and sumac-sprinkled raw onion.

Pide, on the other hand, is a hand-shaped oval of dough a bit similar to a calzone, but lighter, chewier, and topped rather than filled with a choice of ingredients—mozzarella, ground beef, feta, vegetables, or sucuk, a spicy dried Turkish sausage, thickly sliced and toothsome.

UK1 explained very well,
Lahmacun is like this allways similar :
https://s-media-cache-ak0.pinimg.com...51cc2ffb26.jpg

Pide is like this it has o many variety
https://s-media-cache-ak0.pinimg.com...6e2b319ce3.jpg

and this is Etli Ekmek
https://s-media-cache-ak0.pinimg.com...64e5d76a6a.jpg

Delicious Mantı with Yogurt
https://fbcdn-sphotos-e-a.akamaihd.n...d949e7b410e97e

Lunch time in Erzurum,Turkey with Cag Kebabı. it is different than Doner kebab. so good to try :)

https://fbcdn-sphotos-e-a.akamaihd.n...83df6afe5e9878

more recipes from this album : https://www.facebook.com/media/set/?...4314303&type=3

Just had et adana (adana kebap) in a restaurant on the beach in the TRNC. I am in heaven.

Şiş (Shish) Kebab

http://ak-hdl.buzzfed.com/static/201...15632854-1.jpg
Meat on a stick originated in Turkey, wouldn’t you know? Sis Kebab is typically lamb, chicken or fish served on a wooden or metal rod, often with bread. Dip it in yogurt or eat it on its own; it’s always tender, savoury, and delicious.

I had some darn good künefe in Lefkoşa...which beach town were you in, Mağusa?

At Silver Beach just outside of Magusa on the way to Bogaz.

A cool refreshing crunchy cucumber salad with yogurt dill dressing.

https://s-media-cache-ak0.pinimg.com...c99c7a435b.jpg

recipe: https://tr.pinterest.com/pin/116249234108312477/

Has anyone made pide at home? What sort of temperatures do you need? I'm thinking of doing one on the weekend in the kettle BBQ. Are the temps required similar to pizza? Also anyone got a dough recipe?

TIA

I have missed this thread. So delicious to look at the pictures again.