Circassian Chicken | This cool chicken salad in a creamy walnut sauce supposedly got its name because its color resembles the pale complexions of the Circassian beauties in the sultan's harem during the Ottoman Empire. The mild, slightly nutty chicken is traditionally served as part of a Turkish meze assortment, and can be drizzled with red pepper oil. In this version, Turkish red pepper replaces the pepper oil.

Turkish Recipes

Circassian Chicken | This cool chicken salad in a creamy walnut sauce supposedly got its name because its color resembles the pale complexions of the Circassian beauties in the sultan's harem during the Ottoman Empire. The mild, slightly nutty chicken is traditionally served as part of a Turkish meze assortment, and can be drizzled with red pepper oil. In this version, Turkish red pepper replaces the pepper oil.

Turkish Tomato Salad with Fresh Herbs | Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin's jalapeño-spiked tomato salad.

Turkish Recipes

Turkish Tomato Salad with Fresh Herbs | Toasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin's jalapeño-spiked tomato salad.

Turkish Ground-Lamb Pizzas | At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

Turkish Recipes

Turkish Ground-Lamb Pizzas | At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

Goat-Cheese-Stuffed Grape Leaves | Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.

Turkish Recipes

Goat-Cheese-Stuffed Grape Leaves | Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.

Green Lentil Hummus | For his take on the ubiquitous dip, Istanbul's star chef Mehmet Gürs uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient—tahini—for nuttiness. He also likes to flavor his hummus with spices, like cinnamon, or in this case, cumin.

Turkish Recipes

Green Lentil Hummus | For his take on the ubiquitous dip, Istanbul's star chef Mehmet Gürs uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient—tahini—for nuttiness. He also likes to flavor his hummus with spices, like cinnamon, or in this case, cumin.

Turkey Kibbe Kebabs with Two Sauces | Kibbe kebabs are made from chopped meat and (very often) bulgur and formed into sausagelike shapes. Here, turkey replaces the traditional lamb.

Turkish Recipes

Turkey Kibbe Kebabs with Two Sauces | Kibbe kebabs are made from chopped meat and (very often) bulgur and formed into sausagelike shapes. Here, turkey replaces the traditional lamb.

Ground Lamb and Shallot Kebabs with Pomegranate Molasses | Burhan Cagdas makes ground-meat kebabs (kofta) from hand-chopped lamb mixed with diced lamb-tail fat. In place of the fat, Paula Wolfert uses crème fraîche, which keeps the meat rich-tasting and meltingly tender.

Turkish Recipes

Ground Lamb and Shallot Kebabs with Pomegranate Molasses | Burhan Cagdas makes ground-meat kebabs (kofta) from hand-chopped lamb mixed with diced lamb-tail fat. In place of the fat, Paula Wolfert uses crème fraîche, which keeps the meat rich-tasting and meltingly tender.

Sweet Semolina and Dried-Apricot Pilaf | This lovely dessert or late-breakfast dish is made by toasting coarse semolina and almonds in butter, then simmering them with sweetened milk and dried apricots. The result is crumbly, aromatic and pilaf-like. It's called helva in Turkey, though it's not to be confused with another Turkish dessert called halvah, which is made with tahini and is fairly common in the U.S.

Turkish Recipes

Sweet Semolina and Dried-Apricot Pilaf | This lovely dessert or late-breakfast dish is made by toasting coarse semolina and almonds in butter, then simmering them with sweetened milk and dried apricots. The result is crumbly, aromatic and pilaf-like. It's called helva in Turkey, though it's not to be confused with another Turkish dessert called halvah, which is made with tahini and is fairly common in the U.S.

Lamb Sausage with Lentils and Sautéed Pears | One of Defne Koryürek's favorite homemade sausages includes beef, lamb, red peppers and garlic; she loves eating it alongside a creamy salad of lentils, roasted peppers and sautéed pears. The recipe is also delicious when prepared with spicy, rich merguez sausage.

Turkish Recipes

Lamb Sausage with Lentils and Sautéed Pears | One of Defne Koryürek's favorite homemade sausages includes beef, lamb, red peppers and garlic; she loves eating it alongside a creamy salad of lentils, roasted peppers and sautéed pears. The recipe is also delicious when prepared with spicy, rich merguez sausage.

Open-Face Smoked-Mackerel Sandwiches | Turks call these sandwiches balik ekmek and make them with grilled fish—like mackerel—from the Bosphorus. For his version, Mehmet Gürs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.

Turkish Recipes

Open-Face Smoked-Mackerel Sandwiches | Turks call these sandwiches balik ekmek and make them with grilled fish—like mackerel—from the Bosphorus. For his version, Mehmet Gürs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.

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