The everyday Turkish red lentil soup: blended smooth, finished with sizzling butter and pul biber, and served with lemon. Cheap, quick and endlessly forgiving.
Read the recipe » by Nuray Ekinci
Harput köftesi from Elazığ: tiny bulgur and meat köfte simmered with chickpeas in a red tomato broth with basil. A late summer bowl, eaten with a spoon.
Read the recipe » by Ayla Demirtaş
Mercimek köftesi, the meatless köfte of Turkish tea tables: red lentils and fine bulgur kneaded with pepper paste and herbs, shaped by hand, eaten in lettuce.
Read the recipe » by Ayla Demirtaş
Coarse bulgur cooked with onion, browned mushrooms, thyme and butter. A weeknight pilaf that tastes deeper than its short list of ingredients suggests.
Read the recipe » by Murat Ilgaz
Kısır, the red bulgur salad of south-east Turkey: fine bulgur kneaded with pepper paste, lots of herbs, pomegranate molasses, and how it differs from tabbouleh.
Read the recipe » by Ayla Demirtaş
Aşure, or Noah's pudding, is a big pot of wheat, chickpeas, beans and dried fruit made to share. Here is how to cook it, sweeten it, and why it travels.
Read the recipe » by Defne Sarıoğlu
Kuru fasulye, the white bean stew of Turkish home kitchens: which size of dried bean to buy, how long to soak it, and how to cook it creamy in a tomato sauce.
Read the recipe » by Nuray Ekinci
