An olive oil dressed salad of tomato, pepper, onion and parsley with 'kesik' or 'lor' cheese curd. A speciality of Aegean cuisine and feature heavily on Aydın's breakfast and picnic tables.
Refreshingly tangy and sweet. Armenian cucumbers or acur in salad macerated in a sweet and sour dressing to balance the melony cucumber taste. A quick fix salad or side.
A rich, comforting porridge-like desert full of a variety of beans and pulses with tonnes of mahlep, cinnamon and cloves and a zesty kick brought together in (an optional) saffron-infused milk.
This hearty Turkish bean stew with peppers, onions and tomatoes and spicy pasıtrma cured beef is perfect for late summer when the nights start to cool off.
Lightly fried cauliflower fritters with parsley, cheese and nutmeg. Perfect with a dollop of garlic yoghurt. Winter finger food to savour.