Ozlem's Turkish Table

Hunkar Begendi, from Istanbul cookery book, image by Sam A Harris This classic lamb stew, served over a smoky aubergine (eggplant) purée in a béchamel sauce, dates to the Ottoman period, and is still an iconic dish enjoyed in İstanbul today. The story goes that when Empress Eugenie, the wife of Napoleon III, visited the Topkapı Palace as a guest of Sultan Abdülaziz, the Palac...

Sekerpare cookies from Istanbul cookery book. Image by Sam A Harris. These moist, grainy cookies are one of the most popular sweets in Türkiye, often served on special days and at religious festivities and are offered in pastanes, patisseries, restaurants for daily enjoyment in İstanbul. Meaning ‘a piece of sugar or sweet’ in Old Turkish, they are of Persian and Indian origin...

Mercimek Çorbası is my family’s favourite soup and it can probably lay claim to being the nation’s too. The version found most commonly in İstanbul is made purely with lentils, puréed to a smooth consistency but, like my mother, I add carrots and potatoes to mine as I always have a few that need using. The pul biber-infused olive oil adds another layer of flavour and a gentle...

Yengen toasties from Istanbul cookery book, image by Sam A Harris Turks are huge lovers of tost. It is our all-day snack, and you will be offered it at every café and tostçu (a sort of toaster maker hut), as well as on the vapur (ferries) cruising between the European and Asian sides of İstanbul, along with a glass of çay (Turkish tea). This Yengen Tost, also known as karışık...