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A finely chopped mezze from Gaziantep made with tomatoes and peppers, blended with paste, vinegar, and spices; an indispensable accompaniment to kebabs.

A winter dessert where the tartness of quince softens through long and gentle cooking; the natural color does not develop the same redness in every fruit.

A coastal classic where fish is cooked with steam and its own juices, without heavy sauces; freshness is the main determinant.

A coastal soup where white-fleshed fish is briefly cooked in a vegetable and lemon broth; it demonstrates that fish is not limited to frying and grilling.

A milk-based dessert with almonds; the proportion of nuts and the fineness of grinding determine its character.

A sweet-salty Ottoman dish made with chicken cooked with apricot, grape, almond, and honey; it carries on the palace kitchen's tradition of fruity meat dishes.

A spoon dessert that presents the taste of milk in its pure form; in the mastic variety, a very small amount of mastic is used.