This month in my Cooking Around the World series, we’re traveling to Turkey. Originally I was thinking Greece would be my June pick but I found a recipe that I really wanted to try. We’ll visit Greece another time! Okay, back to Turkey. This is a country where East meets West and every meal tells a story. Stretching across both Europe and Asia, Turkey has a rich culinary heritage shaped by centuries of trade, migration, and cultural exchange. From bustling Istanbul markets filled with fragrant spices to family tables overflowing with colorful mezze, Turkish cuisine is known for its bold flavors, fresh ingredients, and warm hospitality.
One of the things I love most about exploring world cuisines from my own kitchen is discovering how food connects people and traditions. Turkish cooking is a perfect example. Meals are meant to be shared, enjoyed slowly, and celebrated with family and friends.
This Month’s Recipe: Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab)
When I first came across this recipe from Milk Street, I was intrigued by the addition of pistachios. I’ve had pistachios in desserts countless times, but never mixed into a savory kebab. The combination sounded unusual enough that I had to give it a try, and I’m so glad I did!
Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab) are a specialty that combines savory ground beef with the rich, nutty flavor of pistachios. It’s a unique kebab that’s packed with flavor and showcases one of Turkey’s most beloved ingredients. The kebabs turned out juicy, flavorful, and surprisingly easy to make. The pistachios add a subtle richness that pairs beautifully with the fresh salad and creamy tahini sauce.
Turkish Beef and Pistachio Kebabs (Fıstıklı Kebab)
For the salad:
- 1 large or 2 small plum tomatoes (about 6 ounces), cored and chopped
- 2 Persian cucumbers, halved lengthwise and sliced crosswise about 1/4 inch thick
- 1/4 small red onion, thinly sliced
- 1 cup lightly packed fresh flat-leaf parsley, rough chopped
- 2 tablespoons lemon juice (one large lemon)
- 1 tablespoon extra virgin olive oil
- 1 cup lightly packed fresh mint, rough chopped
- Kosher salt and ground black pepper
For the tahini sauce:
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 medium garlic clove, finely grated
- Kosher salt
- 1/4 cup boiling water
For the kebabs:
- 2 tablespoons extra virgin olive oil, plus more for greasing
- 3/4 cup roasted unsalted pistachios
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Kosher salt and ground black pepper
- 1 pound 80 percent lean ground beef or ground lamb, cold ( I used a “meatball” mix that I had on hand)
For Serving:
You can eat the kebabs as is with the salad on the side and a drizzle of the tahini sauce. We ate ours with store bought naan to make a little sandwich. We served it with the tahini spread, salad, a bit of feta and homemade Cacik, which is like a Turkish tzatziki. For a side, we had some Turkish inspired potatoes . I used the flavors from this recipe but I baked the potatoes instead. Just mixed everything together, tossed in some uncooked cut up potatoes and popped into a 400°F oven for 30 minutes.
Instructions:
- To make the salad: In a medium bowl, combine the cucumbers, onion, parsley, lemon juice, oil, mint and ¼ teaspoon each salt and black pepper. Toss, then set aside until ready to serve, tossing occasionally. You can add the tomatoes in at this point as well, but I like to just top with tomatoes when serving. I usually have leftovers and I’m not a huge fan of refrigerated tomatoes, I feel like they get a weird texture.
- To make the sauce: In a small bowl, whisk together the tahini, lemon juice, garlic and 1/4 teaspoon salt. Whisk in the boiling water until smooth. The sauce will be thin, that is what you want. Set aside until ready to serve.
- To make the kebabs: Heat the broiler to low with a rack about 6 inches from the element. Lightly brush a broiler safe rimmed baking sheet with oil. (use foil for easier cleanup!)
- In a food processor, combine the pistachios, mint, oregano, pepper flakes and 1/2 teaspoon each salt and black pepper. Pulse until the nuts are finely chopped, about twelve 1 to 2 second pulses. Add the ground meat and oil. Process, scraping the bowl, until well combined. It will have a spreadable, sticky consistency.
- Scrape the meat mixture onto the center of the prepared baking sheet. Lightly oil your hands, then shape the mixture into a 9 by 6 inch rectangle about 1/2 inch thick. You want the long sides of the rectangle parallel with the long sides of the baking sheet. Lightly oil a metal bench scraper or a long bladed metal spatula (such as an icing spatula), then use it to cut the rectangle crosswise into eighths, forming eight 6-inch kebabs. Using the bench scraper or spatula, separate the kebabs on the baking sheet by pushing them apart, spacing them evenly. If needed, reshape each portion, squaring the edges and flattening the thickness to ½ inch.
- Broil until the kebabs are well browned, about 5 minutes. They are not pretty but they taste amazing! Using a metal spatula, transfer the kebabs to a platter.
- Serve hot with the salad and tahini. Or jazz it up with the naan addition.
Beverage Pairings
Wine– If you enjoy wine with dinner, choose a medium bodied red that won’t overwhelm the dish. Good options include Syrah, Grenache, or Tempranillo. These wines offer enough fruit and spice to stand up to the beef while complementing the pistachios and seasonings.
Beer -For beer lovers, look for an Amber Ale or Vienna Lager. These styles have a malty character that pairs well with grilled meats without overwhelming the more delicate pistachio flavor.
Non-Alcoholic Options– Fresh mint and lemon are common flavors in Turkish cooking. A homemade mint lemonade offers bright citrus notes that complement the warm spices and herbs often found in kebab recipes. If you want something a little fancier whip up a pomegranate spritzer. Pomegranates are widely used throughout Turkish and Middle Eastern cuisine. A sparkling pomegranate drink adds a touch of sweetness and acidity that pairs really nicely with the savory spices in the kebabs.
Simple Spritzer:
- 1/2 cup pomegranate juice
- 1/2 cup sparkling water
- Squeeze of lemon
- Ice
A nd if you’re feeling adventurous try Traditional Turkish Ayran! Ayran is perhaps the most classic pairing for kebabs in Turkey. This simple yogurt drink, made with yogurt, water, and a pinch of salt, is cool and refreshing.
Quick Homemade Ayran:
- 1 cup plain Greek yogurt
- ½ cup cold water
- Pinch of salt
Whisk until smooth and serve chilled.
A Little Turkish Food Culture
Turkey’s unique geographic location between Europe and Asia has shaped its cuisine for centuries. The food reflects influences from the Ottoman Empire, the Mediterranean, the Middle East, Central Asia, and the Balkans. As traders traveled through the region along historic routes such as the Silk Road, they brought spices, ingredients, and cooking techniques that gradually became part of Turkish culinary traditions.
One of the most distinctive aspects of Turkish dining is the emphasis on hospitality. Guests are often welcomed with tea, coffee, or small bites to eat. It’s common for hosts to prepare more food than necessary as a gesture of generosity. Sharing food is considered an important expression of friendship and community.
The pistachios featured in this month’s recipe have a special place in Turkish cooking. The southeastern region around Gaziantep is famous for producing high quality pistachios. They are prized for their rich flavor and vibrant color. While many travelers associate Turkish pistachios with baklava, local cooks have long incorporated them into savory dishes as well. Fıstıklı Kebab is a perfect example, pairing seasoned beef with finely chopped pistachios to create a dish that reflects the flavors of southeastern Turkey.
Cooking Along This Year
If you’re following along with A Year of Cooking Around the World, I hope this Turkish inspired meal brings a taste of something new to your June table. Between the flavorful beef and pistachio kebabs, refreshing salad, creamy tahini sauce, and a glimpse into Turkish food culture, this month’s culinary adventure was one of my favorites so far.
Next month, we’ll be heading somewhere new. My original plan was to stay stateside and celebrate the USA for July, but I may decide to travel somewhere else through my kitchen instead. I do live here after all! 🙂 Stay tuned to see where our next stop will be!
