Turkish halal recipes

Turkish cooking was shaped by the Ottoman palace kitchens and by the grills of Anatolia's towns, and it is one of the great meat, bread and yogurt cuisines. Many of its best dishes are named after the city that made them famous, and aubergine appears in more ways than most cooks will ever try.

Our Turkish recipes include İskender kebab from Bursa, sliced lamb over pide bread with tomato sauce and yogurt, and Adana kebab, hand-minced lamb with sumac onions. Karnıyarık is aubergine split and filled with spiced beef; imam bayıldı is aubergine braised in olive oil with onion and tomato; hünkar beğendi sets a lamb stew on smoky aubergine purée; ali nazik puts lamb on charred aubergine and yogurt. Mantı are tiny beef dumplings under garlic yogurt, and ezogelin çorbası is the red lentil and bulgur soup served across the country.

For breakfast there is menemen, eggs scrambled with tomato and pepper, with or without halal sucuk, a spiced sausage, and for quicker dinners a lamb, bulgur and sumac skillet or a sumac steak plate. Ayran, salted yogurt thinned with water, is the drink on the side.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers