Turkish manti and gözleme are staples of Turkish cuisine wherever you are in Turkey, and as such, are an absolute must try ...

There’s a noticeable sense of order and symmetry at Turkish Kitchen, chef Huseyin Gurhan Cokuğurluel’s modest Monroe Street ...

and Turkish meze (appetizers). Loup de mer is a classic recipe of renowned chef Daniel Boulud, whose Café Boulud Ralph interned at in New York in 2010. Though food is Ralph’s bailiwick ...

You will need a food processor and a 20cm/8in springform cake tin to make this recipe. Store Turkish delight in an airtight container in the fridge or in a cool, dry place for up to one month.

After 45 minutes, take the pan off the heat and stir through the food colouring and rose water ... Once smooth, fold back the cling film to leave the Turkish delight exposed.

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