Recipes – Turkish food guides – page 5

Golden fried aubergines split open and filled with mince, onion, peppers and tomato, then baked. Serve with rice and yoghurt.

Soft eggs stirred through jammy tomatoes and green peppers, cooked in olive oil and eaten straight from the pan with bread.

Tiny Turkish beef dumplings served with cool garlic yoghurt and hot butter sizzled with chilli and mint.

Long, hand-pressed skewers of spiced minced lamb grilled over charcoal and served on flatbread with grilled peppers and sumac onions.

Thin slices of lamb over soft pide bread, buttery tomato sauce and thick yoghurt, finished with sizzling butter at the table.

Juicy Turkish grilled meatballs with onion, parsley and cumin, charred over coals and served with white bean piyaz and grilled peppers.

Revani is a light semolina sponge soaked in cold lemon syrup. This home recipe uses yoghurt for a tender crumb and takes 20 minutes to mix.

Kazandibi is milk pudding with a burnt-sugar bottom, rolled so the caramel side shows. This home version needs a metal tin, a hob and patience.

Aşure, or Noah's pudding, is a big pot of wheat, pulses and dried fruit made to share with neighbours. Here is a home recipe with all the toppings.

Recipes: Turkish food guides