Börek for a dinner party — went down extremely well

I made Börek for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The tangy with sumac and pomegranate profile was the main talking point — no one had quite experienced bulgur wheat used that way before.

the meze tradition of small shared dishes predates the main course. I explained the a kebab restaurant at lunchtime context as I served it which helped people appreciate it fully. ayran yoghurt drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.