Turkish Recipes

Slow lamb soups, red pepper and garlic from the Turkish home kitchen.

Glossy, peeled wedges of candied pumpkin piled on a pale blue-green plate, tahini poured over them and crushed walnuts scattered on top, a little amber syrup around them, beside a bowl of clotted cream and half a gray-green pumpkin

Turkish

Kabak Tatlısı: Turkish Candied Pumpkin, Tahini and Walnuts

6 servings · 15 hr 5 min

Beyran in a shallow tinned copper bowl on a copper plate: a red-orange broth with a sheen of fat and red pepper flakes, strands of pulled lamb and crushed garlic on top, beside lemon wedges, long green peppers and a dimpled flatbread

Turkish

Beyran: Gaziantep's Slow Lamb, Rice and Garlic Soup

6 bowls · 5 hr