Cooking Gorgeous

Cooking Gorgeous Hi, my name is Ayla, and I'm a professional chef based in the UK. The kitchen is my happy place, and cooking is my therapy.

I started this blog to share my expertise and recipes with friends, family and the world. I hope you enjoy the recipes and tips!

Here’s one way to make weeknight dinners easier: Bamya. I usually make it with chicken and let it simmer slowly until ev...
28/08/2026

Here’s one way to make weeknight dinners easier: Bamya. I usually make it with chicken and let it simmer slowly until everything come together beautifully. Lamb is more traditional in many homes and some prefer vegetarian. How do you prefer yours? My recipe is https://cookingorgeous.com/blog/bamya-turkish-okra-stew/

23/08/2026

Roll it too loose and the cheese escapes into the oil.
Sigara böreği, rolled the way it should be. Yufka, feta and parsley, sides folded in first, then rolled tight like a cigar, which is exactly what the name means.
Fry until deep golden and eat them hot, standing up in the kitchen.
Full recipe: https://cookingorgeous.com/blog/turkish-rolls-sigara-boregi/

16/08/2026

Lahmacun is a thin Turkish flatbread topped with spiced ground lamb, onion, peppers, tomato, and parsley.
The dough has no yeast, so there is no rising time.
Cook them in a hot pan first, then finish them in the oven.
Six in under an hour. Squeeze plenty of lemon over the top and roll them up.

Full recipe: https://cookingorgeous.com/blog/homemade-turkish-lahmacun/

Biber salçası is a deep red Turkish pepper paste made from fresh red peppers, and I always have a jar of it in the fridg...
13/08/2026

Biber salçası is a deep red Turkish pepper paste made from fresh red peppers, and I always have a jar of it in the fridge. I use it in classics like Biberli Ekmek and Chicken Shish Kebab, and stir a spoonful into soups or sauces when they need more depth.

You can make your own too: just cook the peppers down slowly on the stove or in the oven until thick and concentrated.

Get the recipe: https://cookingorgeous.com/blog/biber-salcasi-turkish-red-pepper-paste/

Yaprak Sarma is one of my favorite dishes I make when family gets together. Grape leaves rolled around a lemony, herby r...
10/08/2026

Yaprak Sarma is one of my favorite dishes I make when family gets together. Grape leaves rolled around a lemony, herby rice filling, cooked slowly until they melt in your mouth. Some cooks add ground meat, some use bulgur instead of rice. How do you eat yours, warm or cold with a squeeze of lemon?
https://cookingorgeous.com/blog/yaprak-sarma-stuffed-grape-leaves/

My homemade Adana Kebab is made with lamb, lamb tail fat, pul biber, salt, and a little Turkish red pepper paste. The in...
07/08/2026

My homemade Adana Kebab is made with lamb, lamb tail fat, pul biber, salt, and a little Turkish red pepper paste. The ingredient list is short, but the flavor comes from using good lamb, enough fat, and mixing the meat until it holds well on the skewer. It’s great served with flatbread, rice, fresh salads, or a few meze dishes.
The recipe is https://cookingorgeous.com/blog/adana-kebap/

New on the blog: Stuffed Zucchini Flowers 🌸 Delicate blossoms filled with lemony herbed rice, simmered gently in olive o...
04/08/2026

New on the blog: Stuffed Zucchini Flowers 🌸 Delicate blossoms filled with lemony herbed rice, simmered gently in olive oil until soft. A vegan Turkish and Greek classic.

Full recipe + my tips for filling them without tearing: https://cookingorgeous.com/blog/stuffed-zucchini-flowers/

Tantuni, is a popular street food from Mersin, Turkey made with tender beef, sumac onions, tomatoes, parsley, and soft l...
30/07/2026

Tantuni, is a popular street food from Mersin, Turkey made with tender beef, sumac onions, tomatoes, parsley, and soft lavash bread. Serve it hot with pickled peppers on the side, just as you would in a Tantuni shop.
Recipe is https://cookingorgeous.com/blog/tantuni/

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