We honor the beautiful city of Antakya, Türkiye, which we visited shortly before an earthquake devastated this historic community. Christopher Kimball starts us off with Turkish Skillet Kebab with Charred Peppers and Tomatoes, our version of the regional specialty, tepsi kebabi. Then, Milk Street Cook Matthew Card whips up Turkish Hummus which we found to be softer, nuttier and more lemony than the Middle Eastern-style hummus that we know and love. To finish, Chris and Milk Street Cook Rose Hattabaugh bake Date-Stuffed Semolina Cookies, a treat often served on holidays.
Turkish Skillet Kebab with Charred Peppers and Tomatoes: bit.ly/3Ur4BMY
Turkish Hummus: bit.ly/3ykdJLM
Date-Stuffed Semolina Cookies: bit.ly/3ycHCOa
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