Vegetarian Turkish Recipes

Posted by Stray & Wander on

We wanted to share a few of our favourite veggie recipes from our recent travels in Turkey:

Turkish Cucumber, Feta and Tomato Salad


  • 1/2 cucumber, peeled, quartered and thinly sliced
  • 1 scallion, finely sliced
  • 1 large ripe tomato, diced
  • 3 ounces of Feta cheese, crumbled
  • 4 tablespoons of chopped fresh parsley
  • 1/8 teaspoon of red pepper flakes
  • 2 tablespoons of extra virgin olive oil


  • In a bowl, combine the cucmber, scallion, tomato and feta cheese.
  • Scatter the parsley on top, sprinkle red pepper flakes and drizzle olive oil.
  • Toss well to combine. Serve at room temperature or chilled.

Turkish Spiced Feta & Carrot Fritters


  • oil for frying
  • 1 ½ cups of grated carrot
  • ½ cup of minced scallion
  • 2 teaspoons of dried dill
  • 2/3 cups of crumbled feta
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¾ cup of flour
  • ½ teaspoon baking powder
  • 3 eggs, lightly beaten


  • Heat several inches of oil over medium-high heat. Once oil is heated, turn down to medium to maintain temperature.
  • Mix remaining ingredients in a large bowl until combined. Working in batches, drop rounded teaspoons of batter into hot oil and deep fry for 2-3 minutes or until golden brown.
  • Transfer to a paper towel lined plate.

Turkish Eggplant Dip


  • 2 eggplants
  • 7 tablespoons of thick yogurt (can also be substituted for vegan yogurt)
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • salt & pepper
  • splash of lemon
  • fresh mint


  • preheat oven to 400° F
  • prick the eggplants with a fork in several places and then bake them for 60-75minutes until they’ve soften entirely on the inside.
  • Make the garlic oil by heating 2 tablespoons of olive oil in a pan. Add the 2 cloves of garlic when the oil is hot, and fry for a few minutes. Remove the cloves


Stray & Wander Team 

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