Creamy whole oats and split moong dal simmer together into a nourishing savory porridge, topped with a runny spiced egg and a bright tomato-cumin relish. Earthy, warming, and deeply satisfying from the very first spoonful.
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Nutty, smoke-kissed freekeh is cooked until tender, cooled, then tossed with sweet charred red peppers, crisp cucumber, and a generous handful of fresh mint and flat-leaf parsley. A bright sumac-lemon dressing pulls everything together into a deeply satisfying chilled meze that gets better as it rests.
Creamy borlotti beans and tender lamb chunks slow-simmered with smoky dried peppers, tomato paste and warm cumin in a deeply fragrant, rust-coloured broth — a hearty, soul-warming stew rooted in Anatolian village cooking.
Tender artichoke hearts, silky broad beans and sweet spring peas nestle together with pearl onions and bright lemon zest in a sealed clay güveç, slowly bathed in fragrant extra-virgin olive oil until every vegetable turns meltingly soft and the pot releases an aromatic, golden broth perfect for soaking with crusty bread.
