recipes

Turkish pilav looks simple, and it is simple, but only if you respect the sequence: wash the rice, toast it in butter, simmer it in exactly the right amount of liquid, and leave it alone.

Authentic kofte is a lesson in restraint: good meat, a few seasonings, a patient hand, and a hot surface.

Borek looks like the work of professional bakers, but it is genuinely achievable in a home kitchen.

Making pide at home is a satisfying project that brings the warmth of the Turkish oven into your kitchen. The dough is soft and friendly, the fillings are simple, and the boat shape is easier to form than it looks.

Making lahmacun at home is easier than it looks, and the results can come surprisingly close to the versions baked in the wood-fired shops of Adana and Gaziantep.

Making manti at home is one of the most rewarding projects in Turkish cooking.

Iskender kebab may be the grandest dish of the Turkish table, but it is built from simple elements, and with the right method you can recreate it in your own kitchen.

Doner kebab is built around a vertical spit, which most home kitchens do not have, but that does not mean you cannot make an authentic-tasting version in your own oven.

Simit, the sesame-coated bread ring of the Turkish street, looks like the work of a specialist, but it is surprisingly achievable in a home kitchen.

Menemen is the dish that wakes up Turkey: a soft scramble of eggs folded into tomatoes and green peppers that have been slowly melted in olive oil.

Making lokum at home is a small adventure in patience, but the reward is a tray of soft, fragrant Turkish delight that bears no resemblance to the boxed versions you may know.

Baklava may look like the work of a pastry wizard, but with good ingredients, a little patience, and the right method, you can make a genuinely authentic version in your own kitchen.