The Istanbul Recipe

Warm and arrange pitta

Preheat the oven to 180°C (350°F). Wrap the pitta breads in foil and warm for 8–10 minutes until soft and pliable. Alternatively, warm briefly on a hot dry pan for 30–45 seconds per side. Keep wrapped to stay warm.

Plate dips

Spoon hummus, tzatziki and mutabbal into shallow bowls. Drizzle each with extra virgin olive oil (about 1 tbs over the hummus, 1 tbs over mutabbal). Sprinkle smoked paprika over the hummus and sumac over the mutabbal. Scatter chopped parsley over tzatziki and serve lemon wedges alongside. Place all on the table with warmed pitta for guests to share.

Prepare tabbouleh

If using pre-made tabbouleh, transfer to a serving bowl and fluff. If making fresh: soak 60 g fine bulgur in cold water for 10 minutes, drain well; finely chop 2 cups packed parsley, 6–8 mint leaves, 2 spring onions, dice 2 medium tomatoes; combine bulgur, herbs and tomatoes, dress with 3 tbs olive oil, juice of 1 lemon, salt and pepper to taste. Chill briefly.

Arrange sides: Place crumbled feta in a small bowl or on a plate, add marinated olives in another bowl, arrange sliced cucumber and tomatoes on a platter, and lay dolma neatly. Place all cold mezze bowls on the table so guests can help themselves.

Heat falafel

If using pre-cooked/frozen falafel, reheat according to package instructions (typically 180°C oven 8–12 minutes) until heated through and crisp outside. For fresh falafel, shallow-fry in 1–2 tbs olive oil over medium heat, turning, until dark golden and crisp, about 3–4 minutes per side. Drain briefly on paper towel.

Grill halloumi and kofte/skewers

Heat a grill pan or outdoor grill to medium-high. Brush halloumi slices and kofte/skewers with a little olive oil. Grill halloumi 1–2 minutes per side until golden grill marks appear. Grill lamb kofte or chicken skewers 3–5 minutes per side depending on size, until cooked through and nicely charred. Squeeze lemon over both before serving.

Arrange hot mezze on a warmed platter (or individual hot plates) and bring to the table immediately so they remain hot. Provide small forks or toothpicks for serving.

Serve baklava

Place 2 small pieces of baklava per person on a dessert plate (adjust to appetite). Sprinkle chopped pistachios over the baklava and serve with a small cup of strong black tea or Turkish coffee alongside. Baklava can be served at room temperature.