For Hünkar Beğendi, the name already sets expectations. It means “the sultan liked it,” and refers to a much-loved Turkish comfort food that pairs a rich meat stew with a silky, smoky eggplant purée. The dish comes from the Ottoman palace kitchens, where eggplant was used with confidence and care, and where simple ingredients were turned into something elegant and deeply satisfying. Even today, it remains one of the most recognizable examples of classic Ottoman cuisine. In my

Every Turkish home has its own version of Şakşuka. I love how humble it is. A few fresh vegetables, some patience with the frying, and suddenly you have something that feels abundant and generous. Whether it’s served as a meze or with bread for lunch, it’s one of those timeless recipes that never loses its charm. Ingredients For the vegetables 2 medium eggplants 2 zucchinis 2 medium potatoes Sunflower oil, for frying Salt For the tomato sauce 400 g ripe tomatoes (peeled and c

This roasted aubergine salad has become one of my little comforts at home. The aubergine turns silky in the oven, the garlic-lemon dressing brings it to life, and the goat cheese melts in just enough to make it creamy. I usually think of it as a side dish, but honestly, when I’m working from home, I often make a bowl of this and call it lunch. It’s simple, warm, and always hits the spot. Ingredients For the aubergine 2 medium aubergines, cut into cubes (skin on or zebra-peele

There’s something deeply comforting about pasta bubbling away in a rich tomato sauce—especially when it comes together in one pan. This...

There are very few vegetable dishes that surprise me anymore—but this one completely changed the game. I’ll be honest: I’m not really a...

Baba Ganoush is more than just a dip; it's an experience that transports your taste buds straight to the bustling streets of the Middle...

Karnıyarık is a cherished dish that showcases the best of Turkish home cooking. This dish features soft, roasted eggplants filled with a...