Halva is one of the most traditional desserts in Turkish homes, often prepared during emotional moments, especially when families come together after a loss or on meaningful religious days. Even though the ingredients are simple, the process itself carries a sense of calm, patience, and togetherness. This version is the one my mom has always made. She toasts the flour slowly in butter until the color deepens and the smell fills the kitchen, then finishes it with milk and suga

This recipe is my mom’s, and I’m sharing it here exactly as she has made it for years. It’s the kind of börek she never measures anymore because her hands already know what to do. When I asked her for the ingredients, she had to pause and think, trying to put into words something she’s cooked on autopilot for most of her life. Simple, familiar, and comforting, this is the börek I grew up eating and still make the same way today. Ingredients For the filling: 250 g ground beef

This is one of the most nostalgic dishes from my childhood. Domatesli pilav is as classic as it gets in a Turkish kitchen. It’s the kind...