Menemen is a Turkish egg dish built around a base of cooked-down tomatoes and green peppers, finished by gently folding in eggs until they’re softly set – not scrambled hard and dry the way you’d make eggs for a diner breakfast. However, this menemen recipe walks through the technique that actually matters (tomato reduction, gentle … Read more
“Biber dolması” means “stuffed peppers” in Turkish and this version is filled with seasoned rice, ground meat, herbs and aromatics, then gently simmered until tender. Because Turkish stuffed peppers also have a major meatless tradition, zeytinyağlı biber dolması, cooked in olive oil and served cool. Moreover, this meat-filled recipe takes about 1 hour and 35 … Read more
This Turkish Lentil Soup recipe makes a silky, deeply savory bowl of Mercimek Çorbası using red lentils, a handful of pantry vegetables and a paprika-mint butter drizzle that gives it its signature restaurant flavor. Because it’s one of the most forgiving soups you can learn and once you understand why each step matters, you’ll never … Read more
Caprese salad is a simple Italian dish of ripe tomatoes, fresh mozzarella and basil, finished with good olive oil and flaky salt – nothing more. Furthermore, it comes from the island of Capri in southern Italy, where the point was never to dress up the ingredients but to let three or four excellent ones speak … Read more