Recipes

In summer serve lahmacun with wedges of lemon, slices of ripe tomato and a big bunch of flat leaf parsley to put in the middle and roll up before eating. In winter replace the tomato with a drizzle of pomegranate molasses, add toasted pine nuts and parsley.

Seasoned yoghurt is a good one to have up your sleeve for the chops, the sausages and the meatballs.