Meats grilled on skewers over the dying embers of a fire are a symbol of Turkish cuisine. They are said to be a legacy of nomadic times, perfected in the conquering era of the Ottomans, when soldiers camping out in tents skewered their meats on swords and cooked them on the campfire. Years ago, I went on a tour of kebab houses in Istanbul. It was a grand eating marathon. At the fifth establishment they opened the refrigeration room and showed me all the prize cuts, which were later presented to me straight from the fire on a huge platter. As well as lamb kebabs and ground meat kebabs on skewers, there were small lamb chops, kidneys, slices of calf ’s liver, beef steaks, sucuk (spicy beef sausages), and pieces of chicken. It was a gourmand’s dream, but for me at the time, afraid to give offence by not eating everything, it was a nightmare. Serve the kebabs with pita bread or with other bread from a Middle Eastern store, such as Turkish flat bread like an Italian focaccia or a sesame bread, and with one or more of the garnishes below.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?