While traveling in Istanbul I ate in several restaurants where there was a huge wood-fired grill, and the chefs had skewer rods 3-feet long packed with kofte. They are similar to similar to meatballs, but shaped around a metal skewer and grilled over fire.

This traditional Lebanese salad made from bulgur wheat is a refreshing way to enjoy fresh vegetables and herbs that are in season. I've eaten tabouli in Israel, Greece, and Turkey. Some cooks prefer to use less wheat, while some use a variety of herbs, including cilantro and dill. Combine the ingredients you like the best, and make it your own recipe!

One of the best days I spent in Istanbul was cooking in the home of Ela, and then shopping in the Spice Market. Ela lived in the modern neighborhood just across the Galata Bridge in Istanbul. Her apartment overlooked the Black Sea, and we sat in her living room drinking hot tea while she told me stories of cooking with her grandmother as a child.

Lahmacun is similar to pizza, and is a popular dish in Turkey, Syria, and Armenia. It generally does not have cheese on it, and is often eaten rolled up. It is a traditional street food in Istanbul, Turkey and I at a lot of it while I was there. You can make the topping a day or two before making the pizza, which makes it a great dish to serve for a dinner party.

When I walked into the small bakery in Istanbul, packed with sweet pastries and fruit desserts, I was much more interested in the savory selections. There were platters of carefully stacked slices of börek, which are stuffed pastries with filling sandwiched between layers of phyllo or yufka dough.