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Schwarzwälder Kirschtorte, Germany's most iconic dessert, is a traditional cake made with cocoa-enriched sponge cake layers, freshly whipped cream, sour cherries and Kirschwasser (cherry liqueur). The cherry filling between the layers and the Kirschwasser soaking give this cake its characteristic flavour. It is decorated with chocolate shavings and whole cherries.
Traditional Greek meatballs made with seasoned ground meat, fresh mint, feta cheese, and herbs, pan-fried until golden and crispy on the outside. A beloved meze dish served across Greece.
Traditional Greek stuffed cabbage rolls filled with a seasoned mixture of rice, ground lamb, and fresh herbs, slow-cooked in a pot and finished with a silky avgolemono lemon-egg sauce. A beloved dish served at family gatherings and festive occasions throughout Greece.
One of the most iconic dishes of Southern American cuisine, Shrimp and Grits consists of prawns sautéed in a buttery, spiced sauce, served over creamy stone-ground corn grits. Finished with crispy bacon pieces and fresh spring onions, this traditional plate offers a rich and satisfying flavour.
Classic Thuringian Bratwurst made from a traditional recipe: finely minced pork with marjoram, white pepper and salt, stuffed into natural sheep casings, browned on the grill or in a pan. Served with mustard and bread rolls.
A classic German beef roulade; thinly pounded steaks are spread with mustard, rolled up with bacon, onion, and cornichons, then slowly braised in a rich vegetable sauce. Served with red cabbage and mashed potatoes.
One of the most deeply rooted home-cooked dishes in Turkish cuisine, green peppers stuffed with a minced meat or meat-free rice filling, slow-cooked in a tomato sauce. This classic recipe can be prepared with or without meat, is made with fresh peppers in the summer, and is served alongside yoghurt.
A traditional Turkish dried bean stew; a classic casserole made with tender white beans, caramelised onions and tomato purée, enriched with pastırma.
This classic olive oil dish from traditional Aegean cuisine is prepared by stuffing long aubergines with a filling of sautéed onion, garlic, tomato and parsley, then cooking them slowly in olive oil. Serve at room temperature or chilled.
The most beloved and most deeply rooted soup in Turkish cuisine. A traditional red lentil soup made with red lentils, onion, carrot and potato, brought to a smooth consistency with a buttery tomato purée roux. Served with a wedge of lemon and dried mint.
Menemen is a traditional Turkish breakfast staple; a soft, spiced egg dish in which fresh tomatoes, pointed peppers and eggs come together in butter.
The world-famous hand-minced kebab of the Adana region. Lamb and sheep's tail fat are hand-minced, kneaded with pepper paste and chilli flakes, threaded onto wide flat skewers, and cooked over a charcoal grill. Served wrapped in lavash with sumac onions, charred peppers, and tomatoes.
Bursa's famous İskender kebab; thinly sliced lamb is arranged over torn pieces of pide bread and topped with tomato sauce and foaming butter. Served with plain yoghurt on the side.
Kısır, the traditional Turkish bulgur salad; an essential Mediterranean meze made with fine bulgur, tomato purée, pomegranate molasses and fresh herbs.
Traditional Kayseri-style manti; tiny pieces of dough are filled with a minced meat mixture, sealed, boiled and served with garlic yoghurt and a red pepper butter sauce.
A traditional çiğ köfte from South-Eastern Anatolia; a traditional delicacy prepared by kneading fine bulgur, lean minced meat, isot and spices over a long period, served with lettuce leaves and lavash bread.
Traditional Turkish köfte; a delicious meatball made by kneading minced meat, onion, breadcrumbs and spices into an oval shape, then pan-fried until golden. Crispy and golden on the outside, juicy and spiced within.
An indispensable red lentil soup from traditional Turkish cuisine. A nourishing and hearty soup combining red lentils, bulgur and rice, enriched with a buttery tomato purée sauce.
Ali Nazik, the legendary dish of Gaziantep cuisine, is served on a velvety base of charred aubergine combined with garlic yoghurt, topped with lamb sautéed in butter and finished with a butter and chilli flake sauce.
One of the indispensable olive oil dishes of classic Turkish cuisine, artichokes are cooked slowly over low heat with fresh peas, carrots and potatoes in olive oil and lemon juice, then served cold or at room temperature. A light, fresh and healthy meze.
A homemade version of traditional Turkish döner kebab. Thinly sliced lamb is marinated in a yoghurt and onion marinade, stacked tightly in a mould and slow-roasted in the oven, with the outer layers sliced off thinly. Served with lavash flatbread, tomato, sumac-tossed red onion and yoghurt sauce.
A classic butter pilaf, one of the cornerstones of Turkish cuisine. A traditional pilaf made with Baldo rice, orzo, and chicken stock, with perfectly separated grains enriched by the aroma of butter.
Hünkâr Beğendi, one of the most distinguished flavours of Ottoman palace cuisine, is served as lamb slow-cooked in tomato sauce atop a velvety purée of charred aubergine enriched with kashar cheese and béchamel sauce. The smoky aroma of the purée and the deep flavour of the meat create a perfect harmony.
İç pilav, an indispensable stuffing in Turkish cuisine, is a fragrant, buttery rice pilaf enriched with currants, pine nuts, and spices. It can be used as a filling for dolma and sarma, or served on its own.
