A wonderful mixture of cooking styles coexists within Turkish cuisine. Due to its geographical location nestled between Asia and Europe, Turkish food is a unique and exotic fusion with influences from many countries.
The complexities of Turkish cooking can be found in the details. It's the hint of chilli, the scattering of spices and the subtle smokiness found only through a charcoal grill. Barbecuing is a popular cooking method, particularly for meat dishes like these ezmeli and ali nazik kebabs. Tomato, capsicum, eggplant and garlic are used in a wide range of meals, while lamb and veal are commonly consumed meats. A delicious combination of these ingredients can be found in Sydney chef Somer Sivrioglu's recipes for lamb stuffed eggplant and Sultan's delight. Kadayif pastry (known as kataifi in Greek) features in Turkey's famously saccharine sweets, along with savoury dishes, such as this recipe for shredded pastry-wrapped king prawns.