From Our Kitchen to yours
Welcome to the heart of London’s Little Turkey! Here on Green Lanes, the air is rich with the scent of charcoal grills, freshly baked bread, and warm spices. At Hala, we’ve been sharing our passion for authentic Turkish cuisine with you for years, serving dishes that have been passed down through generations.
While we love welcoming you through our doors, we believe the joy of Turkish food should be shared far and wide. That’s why we’re bringing the Hala kitchen to yours! We’ve put together 10 of our most beloved dishes, with simplified recipes for you to try at home.
So, tie on your apron, and let’s get cooking!
Mercimek Çorbası (Red Lentil Soup)
A comforting classic, this soup is the traditional start to many Turkish meals. It’s simple, nutritious, and incredibly flavourful.
ingredients
Instructions
1 cup red lentils, rinsed
1 onion, chopped
1 carrot, chopped
1 potato, chopped
6 cups vegetable or chicken stock
1 tbsp tomato paste
1 tsp dried mint
1 tsb paprika
Salt & Pepper to taste
For Drizzling: melted butter with a pinch of paprika or chilli flakes, and lemon.
Sauté the onion, carrot, and potato in a little oil until soft.
Stir in the tomato paste and cook for another minute.
Add the rinsed lentils and the stock. Bring to a boil, then reduce to a simmer.
Cook for 20-25 minutes, or until the lentils and vegetables are very tender.
Use an immersion blender to blend the soup until silky smooth.
Stir in the dried mint, paprika, salt, and pepper.
Serve hot, drizzled with paprika-infused butter and a generous squeeze of lemon.
Hala’s Tip: For an extra creamy texture, you can add a splash of milk or cream at the end, but we love it just as it is.
No meze platter is complete without it. The secret to great hummus is good quality tahini and not being shy with the lemon juice!
1 can (400g) chickpeas, drained and rinsed (keep the water from the can!)
1/4 cup light tahini
1 large garlic clove, minced
Juice of 1 lemon
2 tbsp chickpea water (aquafaba) or plain water
2 tbsp extra virgin olive oil
Pinch of cumin and salt
In a food processor, combine the tahini and lemon juice. Process for 1 minute.
Add the garlic, cumin, salt, and olive oil and process for another 30 seconds.
Add half the chickpeas and process. Then add the remaining chickpeas and process until thick and smooth.
With the processor running, slowly drizzle in the chickpea water until you reach your desired consistency.
Serve in a bowl, make a swirl with a spoon, and drizzle with more olive oil and a sprinkle of paprika.
Hala’s Tip: For the smoothest hummus, take the time to peel the skins off the chickpeas. It makes a world of difference!
Ezme Salad (Spicy Tomato and Pepper Dip)
Fresh, zesty, and with a lovely kick, Ezme is the perfect accompaniment to grilled meats and warm bread.
3 ripe tomatoes
1 green pepper
1 small red onion
1 clove garlic
A large handful of fresh parsley
1 tbsp tomato paste
1 tbsp pomegranate molasses
1 tsp red pepper flakes (or to taste)
Juice of half a lemon
Salt
Finely chop the tomatoes, pepper, onion, garlic, and parsley by hand. Do NOT use a food processor, as it will become too watery. The texture should be a fine dice.
In a bowl, combine the chopped vegetables.
In a separate small bowl, whisk together the tomato paste, pomegranate molasses, lemon juice, red pepper flakes, and salt.
Pour the dressing over the vegetables and mix thoroughly.
Let it sit for at least 15 minutes for the flavours to meld.
Hala’s Tip: The key to perfect Ezme is chopping everything as finely as you can. It’s a labour of love!
Sigara Böreği (Crispy Cheese Rolls)
These addictive, cigar-shaped pastries are filled with feta cheese and parsley, then fried until golden and crispy. A guaranteed crowd-pleaser.
Lamb & Chicken Combination
These addictive, cigar-shaped pastries are filled with feta cheese and parsley, then fried until golden and crispy. A guaranteed crowd-pleaser.
Adana Kebab (Spicy Minced Lamb Kebab)
Named after the city of Adana, this kebab is made from hand-minced lamb mixed with hot red pepper flakes and tail fat, then moulded onto wide skewers.
İmam Bayıldı (Stuffed Aubergine)
A legendary vegetarian dish whose name translates to “the Imam fainted” – presumably from delight! Aubergines are stuffed with a rich filling of onions, garlic, and tomatoes and simmered in olive oil.
Lahmacun (Turkish 'Pizza')
A thin, crispy round of dough topped with a flavourful mixture of minced meat, vegetables, and herbs. Eat it like the locals: add a squeeze of lemon, top with salad, roll it up, and enjoy.
Köfte (Turkish Meatballs)
Every Turkish family has their own recipe for these delicious meatballs. Made with ground beef or lamb and seasoned with onions and spices, they can be grilled, fried, or baked.
Sütlaç (Turkish Rice Pudding)
A simple, creamy, and comforting dessert. This baked rice pudding has a beautiful caramelised top and a delicate, sweet flavour.
We hope you have fun recreating these Turkish classics in your own kitchen. Cooking is about sharing love and tradition, and these recipes are a huge part of ours.
Of course, if you want to skip the washing up and taste the real, charcoal-grilled deal, you know where to find us! Come and visit us at Hala Restaurant on Green Lanes for the full, authentic experience.
Afiyet olsun! (Enjoy your meal!)