Allegra McEvedy goes on a journey to discover the real tastes of Turkish cuisine and to create some exciting new dishes to teach us that are simple and stunning, capturing the authentic taste of Turkish food.
　　Every year more than 2.5 million British travellers visit Turkey, but Allegra wants us all to get as hooked on the flavours and food traditions as she is. Visiting vibrant cities, colourful spice markets, buzzing restaurant kitchens and spending time amid the gossip of family kitchens, Allegra Learns from the people she meets about the real traditions and recipes.
　　She explores the world of restaurants, markets and the places where ingredients are harvested, fished and farmed, but as a woman she also makes time to get to know Turkish family cooking – spending time with the matriarchs who rule the roost in family kitchens and enjoying the fun and hospitality in family homes.
　　Episode guide
　　Episode 1: ISTANBUL
　　Allegra starts her Turkish adventure in Istanbul. In this city of 14 million people, she explores the ancient spice market and learns about Turkish Delight. Back in the UK she creates some spicy courgette fritters and reveals the secrets to the perfect baklava.
　　Episode 2: IZNIK
　　Allegra goes to Iznik, the home of Turkey’s famous blue tiles, she discovers the perfect gozleme, a delicious savoury pastry filled with the freshest meat or vegetables cooked over a griddle, and visits a medieval bakery in the mountain village of Cumalikizik. She uses her experiences to show us how to make gozleme at home and the secrets of a traditional Turkish stew, Guvec.
　　Episode 3: BURSA
　　Allegra visits Turkey’s one time capital and strolls the early morning markets before meeting the descendants of Mr Iskender, the man who invented the doner kebab. She also visits the famous spas of Termal and discovers the secrets of Turkish meze. Back in the UK, Allegra dusts off the barbecue to cook a sumptuous aubergine and lamb kebab and then whips up three quick mezes of her own.
　　Episode 4: EPHESUS
　　Allegra explores Turkey’s Aegean coast, taking in the ancient site of Ephesus. She explores the idyllic hilltop village of Sirince, where she meets a local woman who cooks up a traditional lamb stew. Back in the UK, Allegra makes a Roman-inspired warm salad and traditional vegetable pilav.
　　Episode 5: APHRODISIAS
　　Allegra finds herself in the heart of Turkey’s olive oil producing region where she visits an olive oil factory and then meets a local family who show her how to make a traditional Borek, a popular Turkish pasty snack. She visits the ancient site of Aphrodisias, and reminisces about her past trips to Turkey. In the kitchen, she shows us her take on two classic Turkish dishes, the aubergine Imam Bayildi and a delicate pudding of poached quince.
　　Episode 6: ANTALYA
　　Allegra heads to the Mediterranean coast and the Turkish Riviera. She discovers what goes into a typical Turkish breakfast before exploring one of Antalya’s largest markets and cooking a Mediterranean feast for some unsuspecting tourists. Back in the UK, she recreates the tastes of her adventures with some Prawns Halicarnassus and a Tava Boregi, Borek cooked in a pan.
　　Episode 7: EGIRDIR
　　Allegra visits one of Turkey’s most beautiful regions, the Lakelands. She visits a rose farm where the harvest is underway for the production of rosewater, and then in Egirdir she learns how to make a local delicacy, stuffed carp. She shows us her own mouth watering recipe for stuffed trout and a very special rosewater rice pudding.
　　Episode 8: KONYA
　　We visit Turkey’s most religious city. Allegra is shown how to make the local meat pide, a truly Turkish version of a pizza and is given a rare glimpse into the lives of the mysterious whirling dervish. In the UK she shows us how to make the perfect Coban Salata, the freshest simplest salad with tomatoes, cucumber and spring onions, and then a traditional Turkish soup.
　　Episode 9: BLACK SEA COAST
　　In some of Turkey’s most fertile but least visited countryside Allegra visits a hazelnut plantation and finds out what life is like for a fisherman’s family. She is shown how to make a traditional anchovy pilaff before enjoying a community barbeque on the beach. In the UK she makes a hazelnut pudding and barbecue sardines in vine leaves.
　　Episode 10: ISTANBUL
　　Returning to Istanbul, Allegra explores the city’s rich street food culture, and learns about Turkey’s love affair with tea. In the UK she makes a quick fish sandwich and an extravagant traditional kofte, Turkish meatballs baked with thick potato slices in a delightful sauce.