Musa Dagdeviren

Musa Dagdeviren cleverly adapts a classic recipe from the town of Kilis in southeastern Turkey: He soaks the zucchini in a saltwater bath, so it stays green and crisp even after it's cooked. More Amazing Lamb Recipes
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This popular mid-Anatolian family dessert is made with yogurt and walnuts and whatever else is at hand. Musa Dagdeviren has embellished it by sautéeing walnuts, hazelnuts and dried mulberries or sour cherries in a French-inspired browned butter, but he still respects the recipe's homey quality.Plus: More Dessert Recipes and Tips
Turkish Chopped Salad
Rating: Unrated
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This is Musa Dagdeviren's variation on a dish from Gaziantep sometimes called Women's Salad. The salad gets that name from the way Gaziantep women like to describe themselves: "A little spicy, a little juicy, a little hot, a little sour, and, of course, a little sweet." More Terrific Salads
This Cypriot salad, which is traditionally served as part of a meze along with a glass of anise-flavored raki, is particularly refreshing. Instead of blanching the Swiss chard in boiling water, Musa Dagdeviren rubs salt into the leaves and then wilts them in a warm skillet, thus retaining all the vibrant color and flavor. Delicious, Quick Side Dishes
This simple lamb kebab is inspired by a great summer recipe from Gaziantep in which lean lamb is marinated with garlic and pepper, grilled, then cubed and simmered with wood-fired tomatoes. Musa Dagdeviren, recognizes the perfection of this recipe, which is why he adds no extra spices or other flavorings. More Amazing Lamb Recipes
A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the textures and flavors of the vegetables distinct, Musa layers the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. The stew is best when made ahead and allowed to mellow for at least a few hours. Slideshow:  More Light Stews