Thin dough base with a flavour-punching topping of spiced mince, garlic, onion, tomato, peppers, and parsley. Lahmacun is a classic Turkish street food and a special treat that is well worth the time spent in the kitchen.
Layered stock soaked bread cubes with braised lamb, topped with garlic yoghurt and tomato sauce. A comforting winter dish that ticks both the economy and taste boxes.
A 'Terbiyeli' or with dressing recipe. Using pre-cooked tender meat and stock enhanced with the creamy refreshing flavours of yoghurt, lemon and egg. Wedding or Neck soup is a comforting, rich soup often served at weddings and circumcision ceremonies and a typical lokanta style soup.
Sweet and Sour with undertones of cardamom, cinnamon & ginger this mutton and apricot stew gives the nod to the yin & yang of the whirling dervishes who favored slowly braised meats with dried fruits.
Kilis Tava - Lamb mince gently seasoned with spices local spices and finely chopped vegetables and herbs baked on layer of juicy aubergines and topped with fiery peppers.
A traditional taste of Konya. Earthy, firm okra and soft, tender meat in a pepper and lemon juice-based stew. Serve hot with warm, fresh bread for that wonderful taste of cooler summer evenings.
Slow-cooked half leg of mutton marinated in a Turkish spice mix with minted yoghurt and sumac onions. Slow-cooked Turkish meat at it's best. A perfect dish for get-togethers and relaxed eating.
Small tender pieces of meat slow-cooked with onions and peppers served with chargrilled aubergine puree blended into thick garlic-infused Turkish yoghurt. This dish is perfect for the slow cooker on high with option of dry browning meat first, or low slow hob but is even better cooked in a clay pot on a low low fire if possible.
Su or Aşma (Vine) Kabağı are usually seen as decorative lamps - dried out, carved and decorated they do make beautiful ornaments but when I found out they're edible curiosity got the better of me.
A comforting combination of meat and greens to defy any preconceptions or negative memories you have of school time cabbage dishes. Slow-cooked meat in a rich slightly spiced red pepper sauce with a gently braised shredded white cabbage. Full of flavour that surprises even the most vehement of cabbage haters.
Tender lamb fried in a hot iron pan or griddle spiced with summer vegetables in a classic marinade of cumin and paprika. Pre marinade helps the meat to tenderise before sauteing in the hot pan. A wok is a great alternative.