Turkish

Turkish food should bring images of large skewers of lamb cooked slowly above a flame, to mind. The smells and textures are of yoghurt, aubergine, lentils and nuts. Dishes are presented simply, not hidden under sauces, or excessive presentations.

Dolmades are regularly on offer, and meat and fruit are often combined in one dish, for example serving a fig compote with a pilaf. Aubergine or egg-plant plays an important role in Turkish food for example when combined with garlic and yoghurt for a Meze platter or when cooked to make Moussaka.