Turkish

The rich and luscious sesame sauce is key to these quick Middle Eastern–flavored lettuce cups. Slideshow: Turkish Re...

Eden Grinshpan’s Eden Eats, debuting on the Cooking Channel in August, celebrates immigrant food cultures in the US. ...

Creamy and nutty, this classic Middle Eastern sauce is great with lamb and chicken kebabs.

Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are ...

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with s...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

Turks call these sandwiches balik ekmek and make them with grilled fish—like mackerel—from the Bosphorus. F...

For his take on the ubiquitous dip, Istanbul's star chef Mehmet Gürs uses earthy green lentils instead of ch...

Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves the...

To make this super-simple side dish, Mehmet Gürs roasts new potatoes until they're tender then tosses them w...

"I love to make this salad with my son," says Mehmet Gürs. "It's so easy and it can get quite me...

The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower o...

Because they’re small and oval-shaped, Turkey’s kköfte are like a cross between a meatball and a hamburger. Thes...

This traditional Turkish chicken salad in a light, creamy walnut-and-garlic sauce supposedly got its name because its...

In Turkey, this popular salad is often made with Tulum cheese, a ubiquitous goat-and-lamb's-milk cheese. Defne Ko...

This lovely dessert or late-breakfast dish is made by toasting coarse semolina and almonds in butter, then simmering ...

This is one of Defne Koryürek's favorite dishes from chef-owner Semsa Denizsel at Kantin restaurant. The ric...

Any thick, beefy fish will work with this dish, such as sea bass, bluefish or tuna; I make it here with swordfish. Th...