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🇹🇷Gaziantep, Turkey

Ali Nazik

Smoky grilled eggplant puréed with yogurt, topped with buttered minced lamb.

🇹🇷Turkey

Guvec

Casseroles baked in a clay güveç pot, a central Anatolian staple.

🇹🇷Turkey

Hünkar Beğendi

A dish whose name means 'the sultan liked it,' consisting of grilled eggplant puréed with béchamel sauce, cheese, and milk, topped with stewed lamb chunks in tomato sauce. The combination of smoky eggplant and rich meat makes it an Ottoman palace classic.

🇹🇷Turkey

Keşkek

A traditional ceremonial dish of wheat and meat slow-cooked in large cauldrons, prepared for weddings, circumcisions, and religious holidays. The wheat is hulled with wooden mallets in a communal ritual, then cooked overnight with meat, onions, and spices. UNESCO inscribed the ceremonial keşkek tradition on its Representative List of Intangible Cultural Heritage in 2011.

🇹🇷Turkey

Kuru Fasulye

Kuru fasulye is a hearty Turkish stew of white beans slow-cooked with onions, tomato paste, and sometimes cubed meat or sucuk.

🇦🇱Albania

Tourlou

Τουρλού

A Greek summer braise of eggplant, zucchini, peppers, tomatoes and onion cooked slowly in olive oil until soft.

🇬🇷Greece

İmam Bayıldı

Μελιτζάνες ιμάμ

A classic Turkish eggplant dish whose name translates to 'the imam fainted.' Halved eggplants are stuffed with onions, garlic, and tomatoes, then slow-cooked in olive oil until meltingly tender. Served cold or at room temperature as part of the olive-oil dishes category.

🇹🇷Gaziantep, Turkey

Şiveydiz

Siveydiz, the Gaziantep spring stew of lamb, green garlic and yoghurt, is a named seasonal regional dish.