16 Turkish Low Carb Recipes

1. Menemen

carbs per serve 8.4g approx

Turkish one-pan eggs & peppers (Menemen)

INGREDIENTS
2 tbsp olive oil
2 onions sliced
1 red or green pepper, halved deseeded and sliced
1-2 red chillies, deseeded and sliced
400g can chopped tomatoes
1-2 tsp stevia sugar
4 eggs
small bunch parsley, roughly chopped
6 tbsp thick, greek yogurt
2 garlic cloves, crushed

METHOD

  1. Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.

  2. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.

  3. Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

2. Low carb lamb kofta

 

 

Carbs per serve 1.1g

INGREDIENTS


500g lean lamb mince 
½ brown onion, finely chopped
1 garlic clove, minced 
½ tsp. dried chilli flakes
1 tablespoon fresh mint leaves, chopped (or ½ tablespoon mint in a tube)
1 tablespoon fresh flat leaf parsley, chopped
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander

METHOD

PLACE mince, onion, garlic, chilli flakes, mint, parsley, paprika, ginger, cumin and coriander in a bowl. Mix to combine. Shape into 12 small patties.

HEAT a large non-stick frypan or barbecued plate on high. Spray will cooking oil. Add koftas. Reduce heat to low. Cook, turning occasionally, for 10 minutes or until cooked through. Transfer to a large baking tray. Cover with foil. Rest for 5 minutes. 

SERVE with garden salad and low fat hummus

3. Mantı

Check this recipe

 

4. Kuzu Tandır

cook as normal just leave off the plate rice and potatoes and replace with cauliflower rice or a side of greens

5. Turkish Pizza

 

Serves 8

Carbs per serve 3 grams

Ingredients

Meatza Crust
    • 500g  turkey, ground
    • 1 cup mozzarella, grated and loosely packed
    • 1 egg
    • 1 teaspoon garlic powder
Meatza Toppings
  • 2 tablespoons tomato sauce
  • 1/2 cup mozzarella cheese
  • 4 olives, sliced
  • 8 slices pepperoni

Instructions

  1. Preheat oven to 200 degrees.
  2. Combine turkey, 1 cup mozzarella, egg and garlic powder. Be sure to reserve at least a 1/2 cup of the cheese for the topping.
  3. Press the mixture flat into a greased cast-iron skillet.
  4. Bake in oven for 20 minutes.
  5. Remove from oven and carefully drain accumulated grease.
  6. Spread the tomato sauce evenly over the cooked turkey mixture.
  7. Sprinkle half of the remaining mozzarella over the crust, then layer olive, and pepperoni toppings.
  8. Sprinkle the rest of the mozzarella cheese over the top.
  9. Bake in oven for an additional 20 minutes.
  10. Let cool for 5-10 minutes before slicing into meatza to serve.

6. Börek

Carbs 10.3g (quite high so watch this in your carb count)

Check this version - Low Carb Spinach & Feta Parcels

7. Meze

Roast Red Pepper Hummus

– 1/2 Can Chickpeas
– 1/2 Clove of Garlic
– 1 tsp Tahini
– 1/2 Lemon Juice
– 1/2 Jar Chargrilled Peppers in oil
– Pinch of Salt

1. Heat the chickpeas & garlic for 3 minutes in microwave.

2. Spoon the chickpeas into a blitzer (I have just bought a new Bosch one which is great!) leaving behind most of the liquid, it is ok if some goes over but don’t decant all of it.

3. Add the tahini and lemon juice and blitz together with the chickpeas until a thick paste has formed.

4. Add the Chargrilled Peppers, some oil will go in too, that is ok as you have not added extra olive oil to this mix. Blitz until smooth. Taste and season as required. You may need a little more acidity to help balance the hummus, if so squeeze more lemon in.

5. You can now either serve straight away or hold in the fridge for 3-4 days covered before eating.

Feta & Olive Hummus

– 1/2 Can Chickpeas
– 1/2 Clove of Garlic
– 1/2 Lemon Juice
– 50g Feta
– 50g Olives
– 2 tbsp Olive Oil

1. Heat the chickpeas & garlic for 3 minutes in microwave.

2. Spoon the chickpeas into a blitzer (I have just bought a new Bosch one which is great!) leaving behind most of the liquid, it is ok if some goes over but don’t decant all of it.

3. Add the olive oil and blitz to a smooth paste.

4. Add olives and feta to the mix with the lemon juice and blitz to smooth. Taste and adjust seasoning. Both the olives and feta are salty so you shouldn’t need any added salt in this one.

Smoked Aubergine, Tomato and Walnut Dip

This recipe is based on Sabrina Ghayours’ recipe for Mirza Ghasemi, which you can find here or in her book. I have left out the egg stage and swapped the sugar for a little honey.

– 1 Aubergine (Charred over naked flame)
– 1 Large Tomato (Roughly Chopped)
– 1 Clove Garlic (Grated or Finely Chopped
– Olive Oil
– 1 Tbsp Tomato Puree
– Smoked Sea Salt (Small pinch of)
– Loads of Ground Pepper
– Handful of Walnuts (Chopped)
– 1 tsp Honey

1. Char your aubergine all over by placing it over a open flame

2. Keep moving it around every few minutes as the skin blackens and turns crispy. You are looking for the inner flesh to kind of collapse as you cook it.

3. Remove the aubergine from the flame and place to the side to cool

4. Add a glug of olive oil to a frying pan and cook the garlic over a low heat for 3-5 minutes. You want it to start to soften but not to overcook at all.

5. Add the chopped tomato and continue to cook over a low heat for up to 15 minutes until it has softened and is breaking down.

6. Cut the aubergine in half and scoop out the inner flesh and add it to the pan and cook for around 10 minutes still over a low heat breaking up the flesh  by mixing it together with the tomato and garlic.

7. Once the colour has deepened slightly add tomato puree and stir through and then add chopped walnuts and mix through. Taste and season. I used a little smoked salt but you could just use a normal sea salt.

8. Decant and cool. Can leave for up to 3 days in the fridge. The smokiness will die down over life so if you find it a little strong on day 1 leave it in the fridge and try the next day.

9. Serve with a sprinkle of feta and some fresh mint.

Low Carb Tabbouleh Style Salad

– 1/2 Cauliflower
– Handful of Parsley & Stalks
– Handful of Mint Leaves & Stalks
– 2 Tbsp Olive Oil
– Juice from Half a Lemon
– Salt & Pepper
– 1/2 tsp Sumac
– 1 Tomato (Chopped)
– Pomegranate Seeds
– 50g Feta

1. Put the cauliflower into food processor and blitz until chopped up.

2. Add the herbs and blitz through.

3. Decant into a bowl, add the tomatoes, seasoning and sumac along with a small amount of pomegranate seeds.

4. Sprinkle pomegranate seeds and feta and a little more sumac and serve.

Ras el Hanout & Pomegranate Molasses Chicken Skewers

– 2 Tbsp Ras el Hanout (I used the Seasoned Pioneers brand)
– 2 Tbsp Pomegranate Molasses
– 2 Tbsp Olive Oil
– 350g Chicken Breast (I used mini fillets so I didn’t have to prep it)

1. Mix together the Ras el Hanout, molasses and oil

2. Add the chicken and mix around. Marinade for at least 1 hours but ideally overnight

3. Skewer the chicken onto metal skewers and cook under a hot grill for around 8 minutes max on each side.

 Charred Asparagus with Lemon & Sumac

– Asparagus Spears
– Olive Oil
– Fresh Lemon
– Sumac

1. Heat a griddle pan over a high heat until smoking.

2. Toss the asparagus in a little oil and add to the griddle to char on either side for around 2 minutes, until you have sear marks. This will be really smoky so get the doors and windows open.

3. Remove from the heat and squeeze some fresh lemon over and a sprinkle of sumac and pomegranates to serve.

8. Dolma

Carbs per serve 1g

Check this recipe Stuffed Grape Leaves

9. Lokum

Check this recipe Sugar Free Turkish Delight

10. Kebabs

The meat is amazing to eat and limited carbs - just watch the breads and have with hummus dip

11. Pilav

Carbs per serve 5g

"RICE" PILAF 
1 head fresh cauliflower, 1 medium 
4 green onions, sliced 
250g mushrooms, sliced 
5 tablespoons butter 
1 tablespoon oil 
3/4 cup chicken broth 
1/2 teaspoon garlic powder 
Salt and pepper, to taste 
1 tablespoon fresh parsley, chopped

Grate the cauliflower on a hand grater or with the grating disk of a food processor. I recommend using a food processor. In a very large skillet, sauté the green onions and mushrooms in the butter and oil just until tender. Season with salt, pepper and garlic powder while cooking. Add the grated cauliflower and the broth. Bring to a boil, turn down heat to about medium, and cook uncovered until broth has evaporated and cauliflower starts to brown slightly. Stir often. Season to taste and stir in parsley.

Makes 8-10 servings 

12. Mercimek Köftesi

Check this recipe Turkish Vegetarian Meatballs

13. Döner

Döner is a typical slow cooked meat sandwich, made with chicken, lamb, or beef and served with vegetables, spices, and garlic yogurt.  Just leave the bread and watch the garlic yogurt

Garlic Yogurt

Carbs per serve 3g

  • 3/4 cup Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp minced garlic
  • 1 tsp fresh oregano, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated sugar substitute

METHOD

  1. Combine all of the yogurt sauce ingredients and stir well.
  2. Taste and adjust seasoning to your preference.
  3. Serve with the warm grilled chicken.

14. İmam Bayıldı

Carbs per serve 8g

INGREDIENTS

  • 2 medium or 4 small eggplants, cut in half lengthwise
  • 1 large or 2 medium onions, sliced very thin
  • 6 garlic cloves, finely chopped
  • 3 large or 6 medium tomatoes, peeled and chopped
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh basil (optional)
  •  Salt
  • ¼ cup olive oil
  • ¼ cup water
  • 2 ½ teaspoons stevia 
  • 2 tablespoons lemon juice (optional)

METHOD

  1. Preheat the oven to 220 degrees. Line a baking sheet with foil or parchment and brush with olive oil. Slit the eggplants down the middle, being careful not to cut through the skin. Place on the baking sheet and bake for 20 minutes, until the outer skin begins to shrivel. Remove from the oven and transfer, cut side down, to a colander set in the sink. Allow to drain for 30 minutes.
  2. Meanwhile, heat 2 tablespoons of the olive oil over medium heat in a large, lidded skillet and add the onions. Cook, stirring often, until the onions are very tender, 5 to 8 minutes, and add the garlic. Cook, stirring, for 30 seconds to a minute, until fragrant. Remove from the heat and transfer to a bowl. Add the tomatoes, herbs, salt to taste and 1 teaspoon of the sugar and 1 tablespoon of the remaining oil.
  3. Turn the eggplants over and place in the pan, cut side up. Season with salt. Fill with the onion and tomato mixture. Mix together the remaining olive oil, the remaining sugar, the water and the lemon juice. Drizzle over and around the eggplants. Cover the pan and place over low heat. Cook gently for 1 to 1 1/2 hours, checking the pan for liquid and basting from time to time with the liquid in the pan, and adding water to the pan if it becomes too dry. By the end of cooking the eggplants should be practically flat and the liquid in the pan slightly caramelized. Spoon this juice over the eggplant. Allow to cool in the pan, and serve at room temperature.

15. İskender Kebab

Leave the rice and pita bread

Pita bread Recipe

Makes 4 pockets and 4 grams of carbs per serve

Ingredients
DRY INGREDIENTS
  • ¼ cup almond flour, firmly packed (35 g)
  • 1 Tbsp. coconut flour, firmly packed (14 g)
  • ⅛ tsp. baking soda
  • ⅛ tsp. sea salt
  • 1 tsp. organic psyllium husk powder (3 g) Optional, but increases pliability and reduces breakage)

WET INGREDIENTS
  • ¼ cup hot water
  • 1 egg
  • 1 Tbsp. organic extra virgin olive oil or avocado oil
Instructions
  1. Preheat oven to 180C. Prepare a baking sheet with parchment.
  2. In a small bowl, combine the dry ingredients.
  3. In a medium bowl, combine the wet ingredients, whisking well.
  4. Add dry ingredients to wet and mix using a wooden spoon to form a thick batter.
  5. Use a ladle to scoop batter by ¼ cupfuls and pour onto parchment-lined pan in circles.
  6. Transfer to oven and bake 17-19 minutes.
  7. Let cool on a wire rack, then cut each circle in half and slice a slit to make a pocket.
  8. Store cooled pitas in an airtight container.

16. Dürüm

Essentially a Turkish burrito, dürüm is slow cooked chicken, lamb, or beef Just have without the wrap.