Kısır is a classic, cold bulgur salad from Turkey: fine bulgur ("köftelik") is soaked with hot water, then flavored with tomato/pepper paste (Salça), olive oil, lemon, and Nar Ekşisi (pomegranate molasses). Fresh parsley and spring onions provide an herbal punch, and Pul Biber...

Börek is a classic, layered pastry bake made from thin Yufka sheets. These are brushed with a yogurt-egg-oil mixture (Sos) and layered with a spinach-cheese filling. Crucial for crispy edges and a juicy center: enough Sos between the layers, the oven well heated to 180°C...

Pide is the "Turkish boat" made from yeast dough, crispy outside, soft inside. For Sucuklu Kaşarlı Pide, the dough is topped with cheese (Kaşar) and complemented with Sucuk (Turkish garlic beef sausage). It works best at home with very high heat (230–250 °C)...

Menemen is THE Turkish breakfast dish: gently set eggs in a spiced base of tomatoes and green peppers. Regionally, there is debate over onions (with = “soğanlı,” without = “soğansız”) – both are legitimate. Classically, only salt, pepper, and possibly Pul Biber (Turkish chili flakes)...