Recipes · Turkey · Vegetive

Dough rolled paper thin under a red lentil and pepper topping, baked in a fierce oven then rolled around parsley.

Slim filo cigars filled with feta and parsley, fried until golden and noisily crisp from end to end.

Poached eggs set on warm garlicky yoghurt, finished with nutty Aleppo pepper butter and a shower of dill.

Eggs barely set into a soft stew of green peppers and melting tomatoes, sharpened with Turkish chilli flakes.

Fresh patties of red lentils and bulgur, seasoned with cumin and tomato, shaped by hand and served in lettuce leaves.

The Turkish bulgur salad, fine bulgur swollen in tomato and pepper paste, brightened with mint, parsley and pomegranate molasses.

Turkey's silky red lentil soup, thickened by the lentils themselves and scented with dried mint and paprika, served with lemon.