Chef Allegra McEvedy explores the culinary culture of Istanbul. She visits a world-famous spice market and samples a variety of unique Turkish Delights.
Allegra is in Iznik to learn the secrets to making a stuffed flatbread called gozleme. Back in the kitchen, she demonstrates how to cook chicken guvec.
Allegra heads to the vibrant city of Bursa and explores the morning food markets. Later, she learns from the grandson of the man who invented the doner kebab.
Allegra travels to the Aegean coast and explores the diet of Turkey’s past. Back at home, she feels inspired to make a tasty artichoke and sausage salad.
Allegra continues her culinary adventure in Aydin, where she meets one of Turkey’s largest olive oil producers. Plus, she shares her recipe for poached quince.
Allegra is in Antalya to sample a traditional Turkish breakfast, before exploring one the city’s largest markets. Later, she cooks prawns Halicarnassus.
In the stunning Lakes Region of Turkey, Allegra visits a rose farm and learns how to make stuffed carp. Plus, she prepares a burnt rosewater rice pudding.
In the historic city of Konya, Allegra visits the world’s oldest kitchen. Plus, she learns how to make a Turkish version of pizza and a sugary favourite.
On Turkey’s Black Sea coast, Allegra learns how to make an anchovy pilaf before enjoying a BBQ on the beach. Plus, she makes a gooey chocolate and hazelnut pudding.
Allegra is back in Istanbul, exploring the city’s fast food and learning about Turkey’s love of tea. Back in the UK, she makes delicious braised kofte.
