Bring a large pot of water to a boil. Meanwhile, combine the lamb, pine nuts, grated apple, shallots, garlic, cilantro, pomegranate molasses, spices and salt in a bowl. When the water comes to a boil, ...

Unlike Greek spanikopita where the phyllo dough is oiled between layers to make it shatteringly crisp, this Turkish version moistens the phyllo with layers of savory, cheesy custard. The pie puffs up ...

I'm fascinated by the way food evolves as you move from country to country. The use of paper-thin pastry stuffed with any manner of treats, whether sweet or savoury, has its origins in Turkey. The ...