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Recipes: Turkish food guides

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Lokma are bite-sized yeasted fritters, crisp outside and airy inside, soaked briefly in cool syrup. No kneading, just a loose batter and hot oil.

Tulumba are ridged fingers of choux pastry, fried slowly until crisp and plunged into cold syrup. Crunchy outside, syrup-filled inside.

Paper-thin Turkish flatbread spread with spiced lamb, baked until crisp and rolled up with lemon, sumac onions and parsley.

Silky Turkish red lentil soup with cumin and tomato, finished with sizzling chilli and mint butter and a squeeze of lemon.

Soft aubergines packed with sweet slow-cooked onions, garlic and tomato, baked in olive oil and served at room temperature.

Five easy Turkish recipes to cook at home: mercimek lentil soup, menemen, shepherd’s salad, grilled köfte and sütlaç rice pudding.