An olive oil dressed salad of tomato, pepper, onion and parsley with 'kesik' or 'lor' cheese curd. A speciality of Aegean cuisine and feature heavily on Aydın's breakfast and picnic tables.

Warm, nourishing and made mostly with store-cupboard stables this simple quick-cook stew is both economical and speedy. Spicy Turkish sausage balanced with nutty chickpeas with a red pepper & tomato sauce. 

In that small period between the end of the Turkish summer and the onset of Autumn when the gentle whisper of potential rain hangs about there is one Turkish food I love to savour and it's surprisingly not as hard as one may imagine. 

A hearty, red lentil-based soup is full of dried pepper and mint flavours. The rich tomato background is peppered with pieces of rice and bulgar, making this classic Turkish soup the perfect starter to kebab based feasts or as a stand-alone lunch rich in both flavour and history. 

An iconic salad of simple summer ingredients that deserves a place alongside many popular Turkish recipes. Tomatoes, cucumbers sit alongside fresh pepper and onions with fresh herbs and a zingy pomegranate dressing. 

Slowly braised or simmered Aubergines with tomatoes, peppers, and onions. Its silky rich flavour comes from nothing but garlic, olive oil and it's own tender juices. Super easy, dump and run vegetarian stew.