Four Weeks of Turkish Batch Cooking

Twenty Turkish recipes, arranged into four weeks, so that one cooking session on the weekend covers most of your dinners.

Each week gives you a prep day of about two hours, and most of that is waiting for a pot to simmer or a tray to come out of the oven. Two or three dishes go into the fridge or the freezer and taste better for the wait. Two are quick ones you cook fresh on the night in half an hour, for when nobody wants leftovers. One meze or salad sits in the fridge and goes with all of it.

The recipes are all mine, published and tested on Cooking Gorgeous, so every dish in the plan links back to the full method and the step photos.

What is inside

• Four weekly plans, twenty recipes in total
• A prep day timeline for each week, written in the order you actually cook
• A shopping list for each week, with the quantities added up across all five recipes
• Storage and reheating times for every dish that keeps

Week 1, stews and pilaf. Kuru Fasulye, Kuzu Güveç, Turkish rice, Çoban Salatası and tarhana soup.

Week 2, köfte and a stew that improves overnight. İnegöl Köfte, İzmir Köfte, Tas Kebabı, bulgur pilaf and cacık.

Week 3, chicken and quick sautés. Chicken shish you marinate and freeze in portions, tavuk sote, kıymalı makarna, haydari and Ezogelin soup.

Week 4, börek and vegetable mains. Two böreks from one filling session, frozen raw for lunchboxes and guests, plus imam bayıldı and kapuska.

Who it is for

People who already like cooking and want the week to be easier. If you have made one or two of my recipes and wondered how to fit that kind of cooking into a normal week, this is how I do it.

You get a PDF you can print or keep on your phone.