Kazandibi

Prioritise the defining ingredient first: good lamb, fresh fish, thick yoghurt, ripe tomatoes, proper filo or kadayıf, quality rice, fragrant herbs or fresh spices.

Use thick yoghurt, fresh herbs, real butter or olive oil, and spices that still smell alive. Drain wet vegetables, fish or dairy before cooking where firmness matters.

Common mistakes are rushing onion bases, adding too much liquid, under-seasoning grains, using watery yoghurt, burning butter or serving pastry after it has gone soft.

Let the main ingredient lead. Turkish food often works through contrast: yoghurt and chilli butter, lemon and herbs, smoke and soft aubergine, syrup and crisp pastry.

Follow the visual cues: tender meat, glossy sauce, soft rice, crisp pastry, bubbling cheese, creamy soup or a pudding that holds its shape.

Serve simply and generously. Use warm plates for kebabs and stews, shallow bowls for soups, and small plates for mezze and desserts.

Prepare doughs, fillings, stews, syrups, rice mixtures and yoghurt sauces ahead where possible; finish frying, grilling or dressing close to serving.

Store covered in the fridge for up to 2 days where suitable. Seafood, fried foods and delicate pastries are best eaten the same day. Reheat stews, rice and soups gently with a splash of liquid. Re-crisp pastry in an oven. Do not aggressively reheat yoghurt sauces or delicate fish.