Turkish Recipes: From Mantı and Börek to Sweet Puddings

These golden-brown Turkish cookies are soft inside and soak up a bright lemon syrup after baking. A whole almond on top gives each şekerpare a little crunch.

Chickpeas simmer in a spiced tomato sauce until they’ve taken on plenty of flavor. Spinach goes in at the end, so it softens while keeping its green color. Serve with yogurt and warm flatbread.

Soft red lentils and fine bulgur come together to make hearty, spiced köftes with lemon, parsley and pul biber. Serve them in crisp lettuce leaves for a fresh lunch you can eat with your hands.

Silky-smooth chickpea purée gets a warm topping of butter, Aleppo pepper and crispy fried pastırma. Serve this Turkish mezze with bread and fresh crunchy vegetables.

Soft poached eggs, thick garlic yogurt and butter with pul biber: çılbır is creamy, spicy and fresh all at once. Serve it straight away, with bread for scooping up the yolk and warm butter.

This Turkish pudding combines milk, rice flour and a small amount of chicken breast to make a smooth, firm dessert. Cinnamon adds a warm, spiced contrast to its mild flavor.

This Turkish fava is a smooth purée made from dried broad beans simmered until tender. Once chilled, it firms up enough to cut into wedges. Dill, lemon and olive oil offer a fresh counterpoint to the beans’ rich flavour.

Thin yufka, a salty cheese filling and golden, crispy edges: these Turkish rolls make a tasty starter. Serve them hot from the pan with lemon wedges.

This Turkish semolina cake has a soft, slightly grainy crumb and a bright lemon syrup that slowly soaks into the warm cake. Let it cool completely before cutting it into diamond shapes.

Tender white beans, ripe tomato and wedges of hard-boiled egg come together under a creamy tahini, lemon and vinegar dressing. This Turkish piyaz is a hearty side dish that goes well with grilled meat, but can also be served with bread as a mezze.

These little dough parcels are filled with seasoned ground meat and served with cool garlic yogurt and butter with pul biber. Folding them takes a little time, but the combination of tender pasta, savory filling and warm, spiced sauce makes the effort worthwhile.

This Turkish pilaf pairs fluffy, buttery rice with a generous helping of tender chickpeas. Serve it with a fresh tomato and cucumber salad and yogurt for a complete meal.

Tender potatoes, spiced ground beef and tomatoes come together in this hearty Turkish casserole. A fresh herb salad and a spoonful of yogurt keep it light.

This Turkish börek layers grated zucchini, salty white cheese and fresh dill between thin sheets of golden-brown yufka. Serve warm with tomatoes and a quick herbed yogurt for a light meal.

Large, golden-baked potatoes turn creamy inside with butter and cheese, then get topped with warm white beans, spicy pul biber and tangy pickled red cabbage.

Kazandibi is a soft Turkish milk pudding with an intentionally dark caramelized underside. Once it has set, you roll up the pieces so the slightly bitter caramel layer remains visible on the outside.

Tender cauliflower florets get a thin, golden-brown coating and are served with refreshing garlic yogurt. A savory side dish for grilled meat, roasted vegetables, or a table full of small plates.

Thin, golden-brown flatbreads filled with juicy courgette, salty white cheese and fresh dill. Serve them warm with yoghurt and lemon for a simple Turkish lunch.

This Turkish rice pudding gets a dark, caramelized top under the broiler, while staying soft and creamy underneath. Serve the sütlaç well chilled, with a pinch of cinnamon if you like.

In menemen, ripe tomatoes and green pepper are slowly softened in olive oil, then the eggs are stirred in until just set. Serve the pan straight away, with bread for soaking up the juicy tomato sauce.

Small zucchini stuffed with seasoned ground beef, rice and parsley cook slowly in a tomato broth. Serve them with garlic yogurt: cool and creamy alongside the tender zucchini and savory filling.

This Turkish salad from Gaziantep combines small cubes of ripe tomato and cucumber with crunchy walnuts. Pomegranate molasses, lemon and sumac turn the tomato juices into a fresh, fruity dressing.

This Turkish stew brings chickpeas and tender cubes of lamb together in a rich onion and tomato paste sauce. Using precooked chickpeas makes this a hearty main course without needing to soak them first.

This Turkish salad brings together juicy tomatoes, crunchy green pepper and walnuts with a fresh dressing of pomegranate molasses, lemon and sumac. Chop the vegetables finely so the sweet-and-sour dressing coats everything well and every bite has a little crunch.