Poached chicken folded into a rich Circassian-rooted sauce of walnuts, bread, garlic and stock.

A Thracian specialty of fragrant lamb liver and rice wrapped in caul fat and baked until golden.

Tender cubes of beef cooked slowly in their own juices and fat, then browned until deeply savory.

Tender cubes of fried liver served with sumac onions, parsley and crisp potatoes.

Tiny meat-filled Turkish dumplings with garlic yogurt, pepper butter, dried mint, and sumac.

A traditional Kars lamb-and-chickpea stew enriched with turmeric and finished with tomato and green pepper in earthenware pots.

Tender white beans simmered in a rich tomato-and-pepper sauce—a classic Turkish comfort dish traditionally served with rice pilav, pickles, and onion.