From Better Homes and Gardens

This classic Greek dessert is renowned for its layers of paper-thin phyllo and cinnamon-walnut filling all drenched with a honey syrup.

Baklava

From EatingWell

The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

Turkish Chicken Thighs

From Food & Wine

The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins and Marash red pepper flakes. You can use any cazuela or flameware pot, but Wolfert likes the unglazed black La Chamba roasting pan from Colombia, which she says imparts sweetness to the dish.

Pan-Roasted Cauliflower with Pine Nuts and Raisins

From Food & Wine

Inspired by Turkey's stuffed grape leaves, Mehmet Gurs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.

Goat-Cheese-Stuffed Grape Leaves

From Food & Wine

Spicy Lamb Shish Kebabs

From EatingWell

Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

Turkish-Style Pizza

From EatingWell

Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

Turkish Pasta with Bison Sauce

From Food & Wine

"I love to make this salad with my son," says Mehmet Gurs. "It's so easy and it can get quite messy, which is fun for a four-year-old." The healthy cracked-wheat salad contains diced, just-tender roasted carrot, red onion and bell pepper, and little pieces of cucumber. Gurs also stirs in tomato paste, which adds richness and sweetness.

Bulgur Salad with Lightly Roasted Vegetables

From Food & Wine

For his take on the ubiquitous dip, Istanbul's star chef Mehmet Gurs uses earthy green lentils instead of chickpeas but stirs in a little of hummus's classic ingredient--tahini--for nuttiness. He also likes to flavor his hummus with spices, like cinnamon, or in this case, cumin.

Green Lentil Hummus

From EatingWell

Heavy on exotic spices, this decadent sandwich is a great way to familiarize yourself with the joys of Turkish cooking. Lean turkey blended with lamb lightens the mix. Stuff the patties into warm pita bread or roll the mixture into meatballs and serve with the yogurt sauce on the side as an hors d'oeuvre.

Turkish Lamb Pita Burgers