Chichen Shish (Şiş Tavuk) is a classic Turkish kebab that is also found all over the Middle East, with its roots in Syria and the Persian Empire. It is also one of the simplest kebabs in terms of ingredients.
In the height of summer, this dish is virtually treated as a soup, so perhaps it is Iran’s answer to the Spanish gazpacho.
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.
Stuffed apricots are an iconic Turkish dessert. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots.
This salad is best served when the chickpeas are slightly warm or at room temperature.
Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family.
An update on the onion dip you know and love.