If you enjoy Turkish food, you know that the dips and sauces accompanying meats and vegetables make the entrees especially delicious. Here are some short descriptions of dips and sauces that are used in Turkish cuisine that could inspire you to make your own Mediterranean meal.
Haydari is a Tukish yogurt sauce that is often eaten with savory dishes like meatballs or kebabs. It is also the perfect complement for spicy entrees. The sauce consists of plain yogurt, garlic, fresh dill, parsley, salt, mint leaves and cream cheese. This creamy condiment has a bit of a bite from the dill and mint, and is rich in calcium.
Ezme is a tomato-based sauce that is similar to salsa. It is made with tomatoes and tomato paste, red pepper and red pepper paste, onion, garlic, lemon juice, parsley, chili pepper, mint, olive oil and salt. The sauce makes a tasty appetizer to be enjoyed with pita bread.
This delicious, creamy sauce can be used in place of Bechamel sauce for pastas, or as a gravy for chicken. Or, you can make a bowl of Morney Sosu for guests to dip vegetables or pita slices in as an appetizer. The sauce is made from butter, milk, flour, Parmesan cheese, Swiss or Guyere cheese, and salt to taste.
Humus has become a favorite among many Americans and is a dip made from pureed chickpeas. Olive oil, tahini, garlic, a little water, salt, cumin, black or white pepper and paprika are the main ingredients in humus. However, ingredients like basil or roasted red pepper can be added to the dip for extra flavor. Humus is best served chilled or at room temperature, and tastes great with celery, carrot sticks, or pita bread slices.
Muhammara is a red pepper dip made with walnuts. Additional ingredients include bread crumbs, olive oil, lemon juice, pomegranate molasses, garlic, and cumin. All the ingredients, except for the olive oil, is mixed with a hand blender or food processor. Then, the oil is stored in gradually. The dip is topped with parsley or mint leaves, and is often served at breakfast in Turkey.