Gözleme is one of those Turkish recipes that feels properly homemade, even when you take a little shortcut. This version is made with ready-made yufka, so there is no dough to knead, roll, or rest. It is warm, filling, and exactly the sort of thing I like making when I want something fresh from the pan without turning dinner into a long project. The minced beef filling is mixed raw with onion, tomato, pepper, and parsley, then spread very thinly inside the yufka. As it cooks

Whenever I sit down at a nice kebab restaurant in Istanbul, Ali Nazik is the dish I always order. The smoky roasted eggplant blended with garlicky yogurt makes the creamiest base, and the tender meat on top with a drizzle of butter turns it into something truly special. It is rich yet light, and to me it captures the heart of Turkish food: simple ingredients layered into deep, comforting flavors. Ingredients For the garlic yogurt eggplant base: 2 medium eggplants 300 g strain