“This is a lovely and easy dish to enjoy pazı (chard), grown mostly in the northwest, Black Sea, Marmara, Aegean and Mediterranean regions. Its gently tart flavour is delicious here. These large leaves are also used for making pazı sarması (rolled chard leaves with aromatic rice…

“The Turkish love pumpkin in desserts (either baked in its own juice with sugar or poached in syrup) and baklava are a legacy of the Ottoman palace kitchens. Baked in a round tray and sliced into wedges, havuç dilimi is one of our traditional baklava shapes and traditionally walnuts…