Turkish + Starters recipes (4)

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Cheese Borek

Recipe by: KarenC

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The usual filling is feta cheese; this version calls for Gouda and Emmenthal. If you have never worked with filo pastry before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labour-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.

Iskender Kebab

Recipe by: GATOULA

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I tried this dish at a Turkish restaurant in London and was amazed by how delicious it was!

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Muhammara

Recipe by: MRSHELLOKITTY

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An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey. Serve with pitta bread.

Turkish aubergine with tomato and yoghurt sauce

Recipe by: Brenda Houghton

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Flavoursome spoonfuls of yoghurt, tomato and toasted cumin seeds make a tasty partner for slices of smoky aubergine grilled with very little fat.