HeyJaredKnidos Cookery Club
KCC has been inspiring veggie nomads with vegan and vegetarian dishes from Turkey and beyond since 2016
- Indexed issues, last 90 days
- 3
- Latest publication
- Sep 22, 2026
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- Earliest in this view
- Aug 11, 2026
Latest issues
The Meze Files: A Tale of Two Favas (opens the original)
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Fava is a dish that features on menus in both Greece and Turkey, but what you’re served is a very different beast depending on which country you’re in.In Turkey, fava, made from broad beans, is served as a thick paste set into a sliceable block, whereas in Greece, fava is served as a creamier dip, similar in texture to hummus, and is usually made from yellow split peas. In my opinion, both are delicious when served as part of a meze platter.To help clear up the confusion, in Turkish the name of
Bulgur Basics: Beetroot, Lentil and Stracciatella Salad (opens the original)
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For me, one of the joys of visiting new places is discovering dishes that are tied to a specific location. While on Kastellorizo recently, the most easterly of Greece’s Dodecanese Islands, I came across some dishes that were very much part of the local food culture - including stuffed onions, fava, a yellow split pea dip prepared, unusually, with okra, and a beetroot and bulgur salad.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!lMhO!,f_auto,q_auto:go
Çılbır - Turkey's Elusive Eggs on Yogurt (opens the original)
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I’ve been visiting Turkey for more than 40 years, so how come I’ve never seen çılbır, on any menu - an Ottoman-era dish of poached eggs served on a bed of garlicky yogurt and drizzled with chili oil?<img alt="" class="sizing-normal" heig
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