Turkish

This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

The tastiest way to eat a pound of kale.

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

It’s nutty, super creamy, and near-savory.

This is a cookbook you’ll sit down and read for hours.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.

Here's how they make the amba at Golda, Brooklyn's newest all-day cafe.

Our homage to lahmacun, the Middle Eastern flatbread.

This is a dish about textures: slightly crispy köfte, rich and yielding on a savory bed of onions; tangy tahini-yogurt sauce and tart muhammura; hot, soft pita bread.

Serve this small plate (or meze) with two others—Zucchini Patties with Feta and Fresh Spinach with Garlic-Yogurt Sauce—to begin the meal, and then proceed with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.

You can serve as a small plate (or meze) alongside two others—Flaky Cheese Rolls and Zucchini Patties with Feta—to begin a meal. Or as a side dish to go along with Tomato and Mint Salad with Pomegranate Dressing and Spicy Lamb with Charred Eggplant Puree and Pita. Just don't forget the Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt to top it all off.