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Sarma, one of the most beloved olive oil dishes in Turkish cuisine, is made by wrapping a filling of rice, currants, pine nuts and fresh herbs in vine leaves and cooking them. Serve cold or at room temperature, accompanied by lemon wedges and yoghurt.
Tarhana soup, one of the indispensable soups of traditional Turkish cuisine, is prepared by dissolving fermented tarhana in water and cooking it with butter and tomato purée. This thick, slightly sour and nourishing soup is a warm companion to Turkish tables during the winter months.
Traditional Turkish courgette mücver; golden-fried vegetable fritters made with grated courgette, dill, and spring onion.
Piyaz, an indispensable flavour of Antalya cuisine, is a traditional Turkish salad in which boiled white beans are combined with sumac-dressed red onion, boiled egg and fresh herbs, gaining an exceptional taste from the garlic-tahini sauce poured over the top.
One of Turkey's most iconic grilled kebabs, made with lamb shoulder meat marinated in yoghurt and onion juice, threaded onto skewers and cooked over a charcoal fire.
A traditional Turkish börek made by placing white cheese and parsley between paper-thin layers of yufka, baked until golden in the oven. The layer upon layer of yufka are soaked with butter and a yoghurt sauce, the cheese filling meets in the middle, and it bakes until crisp and golden.
İslim kebabı is an elegant Turkish dish from the traditional Ottoman kitchen, made by wrapping oval köfte in thin slices of fried aubergine, skewering them, and serving them over a tomato sauce.
Crispy traditional Turkish cigarette börek, made by wrapping paper-thin filo pastry around a cheese filling and deep-frying in hot oil until golden. An essential for tea time.
Traditional Turkish döner is prepared by marinating lamb in a spiced yoghurt marinade and cooking it slowly. The meat, browned on the outside, is carved into thin slices and served with flatbread, tomato, onion and sumac.
