Brown Butter Crème, Sesame Caramel Cashews, Halva

Turkish-Style Profiteroles

Spinach Falafel

Feta Kataifi

Za’atar, Turkish Cheese Pancake (half chicken)

Lemon Chicken

Yogurt Sauce, Chile Butter, Charred Broccolini

Mushroom Börek

Baked Alaska

Oak Honey Syrup, Ricotta Ice Cream, Candied Meyer Lemon

Pistachio Baklava

Lamb & Eggplant Moussaka

Lamb & Cabbage Dolma

Chickpea, Celery Root, Preserved Lemon, Ginger Chermoula

Flounder & Squid Tagine

Swiss Chard, Pistachios, Carrot Jam, Fried Carrots

Potato & Red Lentil Kubba

Lentils, Delicata Squash, Golden Raisins, Sunchoke & Cashew Skordalia

Scallops

Caramelized Onion, Cauliflower, Crispy Mushrooms, Pine Nuts, Yogurt

Fatteh

Tamarind Beef, Smoky Eggplant Purée, Basil

Sultan’s Delight

Chocolate Banana Urfa Ice Cream, Turkish Coffee Caramel, Dates, Sesame Brittle

Walnut Cake

Whipped Manouri Cheese, Dried Olives, Capers, Garlic Chips

Flattened Potatoes

Vermont Quail Kebab

Hot Peppers, Turkish Almond Tarator Sauce

Fried Mussels

Cream Cheese Ice Cream, Candied Kumquats, Bay Leaf Syrup

Künefe

Stuffed Potato Hummus, Pine Nuts, Currants, Tahini, Radish

Topik

Ginger Syrup, Pear Spoon Sweets, Honeycomb Candy

Koginut Squash Börek

Kohlrabi, Pear Mostarda, Mimolette, Smoked Paprika Seed Crisp

Pear & Chicory Salad

Whipped Yellow Lentils & Pumpkin, Almonds, Brown Butter, Sage

Za’atar Bread

Mackerel Conserva

In a bowl, mix tahini, powdered sugar, and vanilla extract until smooth and well combined.

Combine Ingredients

Transfer the mixture to a small dish lined with parchment paper. Press down firmly and refrigerate until set, about 1-2 hours.

Set the Halva

tahini

powdered sugar

vanilla extract

In a food processor, combine spinach, chickpeas, parsley, garlic, cumin, coriander, baking powder, flour, salt, and pepper. Blend until you achieve a coarse mixture.

Blend Ingredients

Shape the mixture into small balls or patties, about 1-2 inches in diameter.

Form Falafel Balls

Heat olive oil in a pan over medium heat. Fry falafel balls until golden brown on all sides. Remove and drain on paper towels.

Fry Falafel

In a bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust thickness with more water, if necessary.

Mix Ingredients

In a bowl, mix Greek yogurt, grated beet, grated cucumber, minced garlic, lemon juice, and salt. Stir until well combined.

Fresh spinach

Chickpeas (canned or cooked)

Fresh parsley

Garlic cloves

Ground cumin

Ground coriander

Baking powder

All-purpose flour

Salt

Black pepper

Olive oil (for frying)

Tahini

Lemon juice

Garlic (minced)

Water

Greek yogurt

Beet (cooked and grated)

Cucumber (grated)

Pickles (sliced)

Preheat your oven to 180°C (350°F). Unravel the kataifi pastry and place it in a large bowl. Drizzle melted butter over the pastry and toss gently to combine.

Prepare the Kataifi

In a separate bowl, mix the crumbled feta cheese with honey and lime juice. This will be the filling for your kataifi.

Assemble the Feta Filling

Take small portions of the buttered kataifi pastry and form a nest shape in your hand. Place a spoonful of the feta filling in the center and then wrap the pastry around it, ensuring the filling is completely enclosed.

Fill the Kataifi

Place the filled kataifi on a baking tray lined with parchment paper. Bake in the preheated oven for about 25-30 minutes or until golden brown and crispy.

Bake

While the kataifi is baking, finely chop apples and poblano peppers. Mix them in a bowl and add lime juice, salt, and pepper to taste.

Prepare the Apple & Poblano Ezme

Once the kataifi is golden and crispy, remove from the oven. Serve warm with the apple and poblano ezme on the side.

Serve

Kataifi pastry

Feta cheese, crumbled

Unsalted butter, melted

Honey

Lime juice

In a large bowl, combine lemon juice, olive oil, za’atar, salt, black pepper, and minced garlic. Place the chicken halves in the marinade, coating them thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a mixing bowl, combine all-purpose flour, water, melted butter, and a pinch of salt. Mix until smooth. Heat a non-stick skillet over medium heat, pour a ladle of batter into the pan, and cook until bubbly on top. Sprinkle crumbled Turkish cheese on half of the pancake, fold over, and cook until golden brown. Repeat with remaining batter.

Prepare Turkish Cheese Pancake

Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and place it on the grill or in a roasting pan. Cook the chicken for about 30-35 minutes, or until the internal temperature reaches 165°F (75°C), basting occasionally with leftover marinade.

Cook the Chicken

Once the chicken is cooked, let it rest for a few minutes. Serve the chicken halves with the Turkish cheese pancakes and garnish with chopped cilantro.

whole chicken (cut in half)

lemon juice

olive oil

za’atar spice blend

salt

black pepper

garlic cloves (minced)

Turkish cheese (crumbled)

all-purpose flour

water

butter (melted)

cilantro (chopped, for garnish)

In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté until translucent. Add the mushrooms and cook until they release their moisture and become tender. Stir in the parsley, feta cheese, salt, and pepper. Remove from heat and let cool.

Sauté the Filling

Preheat the oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet on top and brush again. Add a portion of the mushroom filling along one edge and roll it up tightly. Place on a baking sheet lined with parchment paper. Repeat with remaining phyllo and filling.

Assemble the Börek

Brush the tops of the rolled böreks with the beaten egg. Bake for 25-30 minutes or until golden brown and crispy.

In a bowl, combine the Greek yogurt, minced garlic, lemon juice, and salt. Mix well and adjust seasoning to taste.

In a small bowl, mix the melted butter with dried red chili flakes and paprika. Stir until well combined.

In a skillet, heat olive oil over medium-high heat. Add the broccolini and sauté until charred and tender, about 5-7 minutes. Season with salt to taste.

Char the Broccolini

Phyllo dough

Mushrooms, finely chopped

Onion, finely chopped

Garlic, minced

Olive oil

Fresh parsley, chopped

Egg, beaten

Dried red chili flakes

Paprika

Broccolini

In a saucepan, combine coconut milk, coconut cream, sugar, vanilla extract, salt, and cornstarch. Whisk until smooth and bring to a gentle simmer over medium heat. Stir frequently until the mixture thickens (about 5-7 minutes).

Prepare the base

Remove from heat and stir in shredded coconut. Let cool, then refrigerate until completely chilled (about 2 hours).

Add the coconut

Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm (about 4 hours).

Churn the ice cream

In a saucepan over medium heat, melt the sugar until it turns into a golden-brown caramel, stirring constantly. Once melted, remove from heat and carefully add butter and heavy cream. Stir until smooth.

Make the caramel

Stir in the passion fruit puree until well combined. Allow to cool slightly.

Add passion fruit

In a clean bowl, beat the egg whites with an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form.

Whip the egg whites

Gradually add sugar while continuing to beat until stiff peaks form and the mixture is glossy.

Add sugar

Spoon the meringue over the ice cream in a heatproof dish, spreading it out to cover completely.

Assemble

Preheat the oven to 450°F (230°C). Bake the assembled Baked Alaska for 3-5 minutes or until the meringue is lightly golden. Serve immediately drizzled with passion fruit caramel.

Bake the Alaska

Coconut milk

Coconut cream

Sugar

Vanilla extract

Cornstarch

Shredded coconut (unsweetened)

Butter

Heavy cream

Passion fruit puree

Egg whites

Cream of tartar

Preheat the oven to 350°F (175°C). Melt the butter in a saucepan. Layer 8 sheets of phyllo dough in a greased baking dish, brushing each layer with butter. Mix the chopped pistachios, sugar, and cinnamon in a bowl. Spread half of the pistachio mixture over the phyllo layers. Layer 4 more sheets of phyllo with butter, then top with the remaining pistachio mixture. Finish with 8 more phyllo sheets, each brushed with butter.

Prepare the Baklava

Cut the assembled baklava into diamond shapes. Bake in the preheated oven for 40-45 minutes until golden brown.

Bake the Baklava

In a saucepan, combine oak honey, water, sugar, and a cinnamon stick. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.

Make the Oak Honey Syrup

In a bowl, mix whole milk, ricotta cheese, sugar, and vanilla extract. Whisk until smooth. Gradually add heavy cream, then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Prepare the Ricotta Ice Cream

In a saucepan, combine sugar and water, and heat until dissolved. Add the lemon slices and simmer for 30 minutes. Remove from heat and let cool in the syrup.

Candied Meyer Lemons

Once the baklava has cooled, drizzle with the oak honey syrup and serve with scoops of ricotta ice cream and candied Meyer lemon on the side.

Unsalted butter

Pistachios, shelled and chopped

Ground cinnamon

Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground lamb, cinnamon, nutmeg, salt, and pepper. Cook until the lamb is browned. Set aside.

Cook the Lamb Mixture

Boil sweet potatoes until tender, then mash them. In a saucepan, melt butter, add flour, and whisk for 1-2 minutes. Gradually add milk while whisking, and bring to a simmer until thickened. Stir in cheese until melted. Add mashed sweet potatoes and mix well. Beat in eggs until fully incorporated. Season with salt and pepper.

Prepare the Sweet Potato Mornay

In another skillet, heat remaining olive oil. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Fry the Eggplant

In a baking dish, layer half of the fried eggplant, followed by the lamb mixture, and then the remaining eggplant. Pour the sweet potato Mornay sauce over the top.

Assemble the Moussaka

Preheat the oven to 180°C (350°F). Bake the moussaka for 30-40 minutes until golden and bubbly.

In a small pan, heat a little oil and fry the mint leaves until crispy. Drain on paper towels.

Prepare Fried Mint

Allow the moussaka to cool slightly before serving. Top with fried mint leaves.

Ground lamb

Eggplant

Sweet potatoes

Milk

Eggs

Cheese (e.g., Gruyère or Parmesan)

Fresh mint leaves

Onion

Garlic

Cinnamon

Nutmeg

Pepper

In a large bowl, combine ground lamb, chopped onion, minced garlic, uncooked rice, tomato paste, cinnamon, allspice, salt, and black pepper. Mix well until all ingredients are evenly integrated.

Turkish-style Profiteroles