cook like a local Turkey
Turkish food is bright and flavoursome, bursting with zing from pomegranate molasses, fiery kicks from pul biber pepper flakes and the warming notes of cumin, paprika and cinnamon.
Wandering around the streets of Istanbul is a treasure trove of incredible flavours. You can feast on sumac and lemon-doused fish kebabs, drink cartons of tangy sour cherry juice and pick up dense, sticky squares of pistachio baklava, soft, glistening and drenched in syrup.
The Mediterranean sunshine and rich red soil produce a glut of fruits and vegetables such as aubergines, tomatoes, bell peppers and wild greens, which form the bedrock of Turkish food. Add on to this excellent olives and olive oil, aged sheep’s and goat’s cheeses, thick natural yogurts, fresh nuts such as walnuts, hazelnuts and pistachios, alongside copious amounts of
