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"This is slightly heavier than American corn bread, with the distinct flavor of olive oil. It's very nice as an accompaniment to soups and bean dishes."

Ingredients: eggs, stone-ground yellow cornmeal...

"Recipe found in Toronto Star.
Gokhan Gokyilmaz and Su Goral made this three-ingredient dip during an olive oil tasting and lunch at their Toronto home. They served it with fresh bread, arbequina olives, an avocado and tomato salad, and a spicy walnut and feta dip called muhammara.

Their Turkish olive oil, Zei, is being sold in Toronto..."

Ingredients: feta cheese, olive oil...

"A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how valid that statement is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment."

Ingredients: molasses, tahini...

"I have never had Turkish food (that I know of) and this sounds simple but really good. The original recipe stated that you can use crusty bread or "berber bread". I googled berber bread and came up with nothing! This recipe is from a Canadian cheese magazine. Enjoy!"

Ingredients: crusty bread, dates...

"Absolutely divine, irresistible delicate thin rolls of phyllo pastry, crispy on the outside and oozing with melting cheese. Incredibly "more-ish" finger food."

Ingredients: feta cheese, oil, parsley...

Ingredients: molasses, tahini...