Quintessential Turkish dolma: stuffed bell peppers with cinnamon and pine nuts! You will find this dish in almost every household in the region. Accidentally vegan & gluten-free. You can also use eggplants or zucchini instead of the bell peppers.
Bought purslane at the farmer’s market on a whim or you think it’s an annoying “weed” in your garden? Try this Turkish classic purslane recipe with rice and tomatoes! This is a budget-friendly family-favorite on its own as well as with plant-based yogurt on the side.
Let’s make Turkish stuffed vine leaves: sarma! Made with rice and Mediterranean herbs, this authentic recipe is as therapeutic to make as it is delicious—so much better than canned. Accidentally gluten-free and allergen-friendly.
This easy-to-make za’atar spice mix recipe can elevate most meals and snacks! Try on crispy potatoes, tofu scramble, add to labneh, mix with olive oil to drizzle on pita, make a tempeh marinade… so many possibilities.
Green beans with tomatoes recipe is an easy one-pot dish that is an Aegean classic! My favorite olive-oil dish. Takes less than 15 minutes to put together and will be ready within an hour. Accidentally vegan, gluten-free, and allergen-friendly.
Try Turkish pumpkin dessert—two ways, and a sugar-free alternative! The regular version and one made with slaked lime that only very few get to taste outside of Turkey. Video with step-by-step instructions available.
Discover how to make Vegan Nutella with dates with two delicious recipes: creamy or thick! Plant-based chocolate hazelnut spread is very easy and quick to make using only a few ingredients. Video with step-by-step instructions included.