Kuş Üzümlü Kuru Patlıcan Dolması — Denizli Stuffed Dried Eggplant
Denizli-style dried eggplant shells stuffed with rice, minced meat, and currants, simmered in a savory sauce.
Patlıcan Musakka — Eggplant and Minced Beef Casserole
A Turkish eggplant and minced beef casserole layered with tomato and baked until tender.
Hünkar Beğendi — Lamb over Smoky Eggplant Purée
Slow-cooked lamb spooned over a creamy, smoky eggplant purée.
Karnıyarık — Turkish Meat-Stuffed Eggplant
Roasted eggplants split and filled with savory minced meat, tomato and peppers.
Çerkez Tavuğu — Circassian Chicken with Walnuts
Poached chicken folded into a rich Circassian-rooted sauce of walnuts, bread, garlic and stock.
Ciğer Sarma — Thracian Caul-Wrapped Liver and Rice
A Thracian specialty of fragrant lamb liver and rice wrapped in caul fat and baked until golden.
Et Kavurma — Turkish Slow-Cooked Beef
Tender cubes of beef cooked slowly in their own juices and fat, then browned until deeply savory.
Arnavut Ciğeri — Turkish Fried Liver with Sumac Onion
Tender cubes of fried liver served with sumac onions, parsley and crisp potatoes.
Mantı — Kayseri-Style Turkish Dumplings
Tiny meat-filled Turkish dumplings with garlic yogurt, pepper butter, dried mint, and sumac.
Piti — Kars-Style Lamb and Chickpea Stew
A traditional Kars lamb-and-chickpea stew enriched with turmeric and finished with tomato and green pepper in earthenware pots.
Kuru Fasulye — Turkish White Bean Stew
Tender white beans simmered in a rich tomato-and-pepper sauce—a classic Turkish comfort dish traditionally served with rice pilav, pickles, and onion.