Vegetarian on Arshad Siddiqui

Hummus

Wed, 05 Mar 2014 00:00:00 +0100

Creamy, garlicky, and rich with tahini, hummus is a Middle Eastern classic that’s both comforting and versatile. Perfect with warm bread, olives, or crisp veggies.

Hummus #

I was introduced to hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, “One of the most popular and best-known of all Syrian dishes” and a “must on any mezzeh table.”

Carrot and Coconut Soup

Sat, 04 Feb 2017 02:00:00 +0100

Carrot and Coconut Soup #

A satisfying soup delicately spiced and perfect for warming up during the colder months.

Ingredients #

Carrots (trimmed and sliced) – 500g
Potato (peeled and sliced) – 1
Onion (finely chopped) – 1
Garlic clove (chopped) – 1
Ginger (grated) – 1 teaspoon
Red chilli (chopped) – 1
Vegetable oil – 1 tbsp
Garam masala powder – 1 teaspoon
Lemon juice – 2 teaspoons
Orange or lemon zest – 4 teaspoons
Coconut milk – 200g

Optional for added flavour:

Naan - I

Fri, 22 Apr 2016 17:07:00 +0100

Soft, fluffy and delicious — perfect alongside curries or grilled dishes. This version is baked rather than made in a tandoor, making it great for home kitchens.

Ingredients #

(Makes 8 small naan breads)

Plain white flour – 375g / 13oz
Baking powder – ¾ teaspoon
Salt – 1½ teaspoons
Full-fat milk – 200ml / 7fl oz
Sugar – 15g / ½oz
Free-range egg – 1 (you will only need half the beaten egg)
Vegetable oil – 2 tablespoons

Recipe #

Mix the flour, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the milk, sugar, and half the beaten egg.
Add the wet mixture to the flour mixture and knead lightly until it forms a soft dough. Avoid overworking.
Cover the bowl with a damp cloth and leave to rest for 15 minutes.
Pour the oil over the rested dough and turn to coat evenly.
Divide the dough into 8 equal pieces.
Roll each piece on a lightly oiled surface into a 9cm / 3½in circle. Optionally stretch into teardrop shapes or roll to 10cm / 4in circles.
Preheat a baking tray in the oven.
Place the naan on the hot tray and bake for 4–5 minutes, turning as needed, until golden and slightly puffed.

Serve warm with curry, chutneys or grilled kebabs.

Apple and Cinnamon Cake

Fri, 03 Feb 2017 14:43:00 +0100

Apple and Cinnamon Cake #

A moist and aromatic cake that combines sweet apples with the warmth of cinnamon—perfect for tea time or dessert.

Ingredients #

4 apples
1 tbsp cinnamon
4 tbsp sugar
1 ½ cups all-purpose flour
1 tbsp baking powder
Pinch of salt
4 eggs
180g (6 oz) butter, softened
1 1/3 cups brown sugar
½ cup milk
1/4 cup flaked almonds
1/4 tsp cinnamon

Method #

Preheat the oven to 180°C (350°F). Grease a spring-form pan.
Peel and slice the apples, toss with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
In a medium bowl, sift the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating after each addition.
Fold in the sifted flour mixture, alternating with the milk.
Pour half the batter into the pan, spread the apples over it, then pour the remaining batter on top.
Mix the flaked almonds with 1/4 tsp cinnamon and sprinkle over the top.
Bake for 1 hour or until a toothpick inserted in the centre comes out clean.

Home | Cake

Marble Cake

Sun, 29 Jan 2017 02:00:00 +0100

Marble Cake #

A beautiful and delicious cake with swirls of vanilla and chocolate, perfect for afternoon tea or a sweet treat.

Ingredients #

250g plain flour
200g unsalted butter (softened)
200g caster sugar
40ml full-fat milk
½ tsp vanilla extract
3 large eggs
3 tsp baking powder
2 tsp unsweetened cocoa powder
Icing sugar (for dusting)

Method #

Preheat the oven to 180°C (350°F).
Line a 1kg loaf tin with baking parchment.
In a large bowl, beat the butter, 180g of the sugar, and vanilla extract until light and fluffy.
Beat in the eggs, one at a time.
Add the baking powder and sift in the flour.
Fold the flour in gently with 2 tbsp of the milk.
Spoon two-thirds of the mixture into the loaf tin (should fill about three-quarters of the tin).
To the remaining third, sift in the cocoa powder and add the remaining milk and 20g of sugar. Mix well.
Spoon the chocolate mixture over the plain one in the tin.
Swirl a fork gently through both mixtures to create a marbled effect—avoid overmixing.
Bake for 55–70 minutes, or until a skewer inserted into the centre comes out clean (check from 55 minutes).
Remove the cake from the tin and let it cool on a wire rack.
Once cooled, dust with icing sugar before serving.

Home | Cake

Chocolate Peanut Butter Squares (No-Bake)

Sun, 01 Jan 2017 10:35:00 +0100

Chocolate Peanut Butter Squares (No-Bake) #

A delicious no-bake treat combining the rich flavours of chocolate and crunchy peanut butter. Perfect for quick snacks or party platters.

Ingredients #

150g butter
150g dark chocolate
50g milk chocolate
250g digestive biscuits
200g soft light brown sugar
300g crunchy peanut butter
1 tsp vanilla extract

Method #

Line a baking tin with parchment paper.
Melt the butter in a large pan over low heat.
Blitz the biscuits and brown sugar in a food processor until fine crumbs form.
Add the biscuit and sugar mix to the melted butter.
Stir in the peanut butter and vanilla extract, mixing until well combined.
Press the mixture into the lined tin using the back of a spoon.
Melt the dark chocolate in a bowl placed over a pan of simmering water (ensure the bowl doesn’t touch the water).
Pour the melted dark chocolate over the biscuit base, tilting the tin to spread evenly.
Melt the milk chocolate and drizzle it over the top. Use a spoon to create swirls.
Refrigerate for at least 2 hours until firm.
Once set, lift out using the parchment, and cut into squares with a sharp knife.

Home | Dessert

Banana Loaf

Sun, 01 Jan 2017 02:55:00 +0100

Banana Loaf #

A soft, moist banana loaf with dark chocolate chips and a touch of caramel. Great for tea time or as a breakfast treat.

Ingredients #

2 ripe bananas
2 tbsp milk
100g soft butter
150g plain flour
150g caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
2 eggs
1 tsp caramel flavouring
100g dark chocolate chips

Method #

Preheat the oven to 160°C / 325°F.
Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
Mash the peeled bananas with a fork in a mixing bowl.
Add all remaining ingredients (except chocolate chips) and whisk until smooth and combined.
Fold in the chocolate chips.
Spoon the mixture into the loaf tin and level the top.
Bake for around 50 minutes, or until golden, risen, and pulling away from the sides.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Slice and enjoy.

Home | Cake

Kesar Peda (Indian Milk Dessert)

Fri, 28 Oct 2016 04:30:00 +0100

Kesar Peda (Indian Milk Dessert) #

Kesar Peda is a saffron-infused milk sweet from India. Originating in Mathura, Uttar Pradesh, pedas are traditionally made with khoya. This modern, quick version uses milk powder and condensed milk, and can be made in the microwave in under 10 minutes!

Ingredients #

120g milk powder
200g condensed milk
20g unsalted butter (at room temperature)
⅓ tsp cardamom powder
5–6 pistachios (thinly sliced for garnish)
A pinch of saffron soaked in 2 tsp warm milk

Recipe #

Soak the saffron in warm milk and set aside.
In a microwave-safe bowl, add melted butter.
Add milk powder gradually, mixing with a spatula to form a smooth base.
Add condensed milk and mix well.
Microwave the mixture for 1 minute.
Add saffron milk and cardamom powder. Mix thoroughly.
Microwave again for 1 minute, then mix with a spatula.
Microwave for one final minute.
Let the mixture cool in the fridge for about 1 hour.
Roll into small balls and gently flatten to form peda shapes.
Garnish each peda with sliced pistachios, a pinch of cardamom powder, and saffron strands (optional).

Enjoy these fragrant, melt-in-your-mouth delights as a festive treat or after-meal dessert!

Expresso Cookies

Fri, 14 Oct 2016 04:00:00 +0100

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Ingredients #

Cookie dough:

¾ cup granulated sugar
¾ cup unsalted butter (room temperature)
½ tsp vanilla
¼ tsp salt
1 egg
1¾ cups plain flour
3 tbsp cocoa powder

Expresso filling:

¼ cup full cream
1 cup chocolate chips or broken pieces of dark chocolate
2 tsp instant espresso coffee or Nescafé

Recipe #

Preheat oven to 175°C / 325°F.
In a large bowl, beat together sugar, butter, vanilla, and egg.
Stir in flour, cocoa, and salt until combined into a dough.
Shape dough into small balls using a rounded teaspoon.
Place balls about 2 inches apart on an ungreased cookie sheet.
Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
Bake for 10 minutes or until edges are firm.
While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Pineapple and Cherry Cake

Sat, 27 Aug 2016 18:36:00 +0100

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

150 g Glace cherries
227 g Canned pineapple with fruit juice
150 g Softened butter
100 g Light muscovado sugar
2 large Eggs, lightly beaten
200 g Self-raising flour

Recipe #

Preheat the oven to 140°C (fan). Grease and line a loaf tin.
Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
Toss both the cherries and pineapple pieces lightly in plain flour.
In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
Fold in the floured fruits and reserved 2 tbsp pineapple juice.
Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Date Cheese Cake

Sun, 03 Jul 2016 01:00:00 +0100

Date Cheese Cake #

A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.

Ingredients #

For the base #

75g (3 oz) Digestive biscuits
40g (1½ oz) Butter
25g (1 oz) Demerara sugar

For the filling #

50g (2 oz) Butter, softened
175g (6 oz) Caster sugar
450g (1 lb) Cream cheese (full-fat soft cheese)
25g (1 oz) Plain flour
Juice and grated rind of 1 lemon
3 Eggs, separated
150ml (5 fl oz) Double cream, lightly whipped

For the topping #

150ml (5 fl oz) Double cream, whipped
20 Dates, halved and deseeded
A little Icing sugar (optional)

Recipe #

Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.
Preheat the oven to 160°C.
Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.
In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.
Fold in the lightly whipped cream.
In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.
Pour the filling over the biscuit base and level the surface.
Halve and deseed the dates. Gently press them into the top of the filling.
Bake for 1 to 1¼ hours until just set.
Turn off the oven and let the cheesecake cool inside for another 1 hour.
Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.
Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.

Home | Cake

Peas Pulao

Wed, 13 May 2020 15:08:00 +0100

Peas Pulao is a fragrant, simple, and comforting rice dish that brings together aromatic whole spices and fresh green peas for a perfect everyday meal. Sharing my mum’s simple but favourite recipe.

Ingredients #

Oil – as needed
Red onion – 2, sliced
Cumin seeds – ½ tsp
Big cardamom – 1
Cloves – 3
Black peppercorns – 5
Bay leaves – 2
Green peas – ⅓ cup
Ginger garlic paste – 1 tsp
Rice – 1 cup
Salt – to taste
Water – 2 cups

Method #

Heat oil in a pan.
Add sliced onions and sauté until golden.
Add the whole spices — cumin seeds, big cardamom, cloves, black pepper, and bay leaves — and fry for a minute until fragrant.
Stir in green peas and ginger garlic paste; cook for 2-3 minutes.
Add salt to taste.
Add rice and fry for 3-4 minutes, ensuring each grain is coated in the oil and spices.
Pour in hot water and cook either in a rice cooker or pressure cooker until the rice is tender and fluffy.

Serve warm as a delightful side or a light main course.

Nimish

Sat, 18 Jun 2016 17:52:00 +0100

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

Double cream – 450 grams
Icing sugar – 50 grams
Rosewater – 1 tsp
Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
Chopped pistachios – a few (optional)
Edible silver leaf – optional

Recipe #

Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
Sift in the icing sugar.
Add rosewater and the cooled saffron-infused milk (including saffron strands).
Whisk briefly until the mixture is smooth and slightly frothy.
Gently pour into small serving bowls or glasses.
Chill overnight.
Garnish with chopped pistachios and silver leaf if desired.
Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Knafeh - I

Mon, 13 Jul 2015 17:00:00 +0100

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

Kataifi – 200 g
Butter (unsalted) or Ghee – 50 g
Ricotta cheese – 200 g
Mozzarella (shredded) – 100 g

For the syrup #

Sugar – 1½ cups
Water – 1 cup
Lemon juice – 2 tablespoons
Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

Almonds – 5 (blanched)
Dates – 5 (dried and chopped)
Golden raisins – 10
Cashews – 5
Walnuts – 5
Green pistachios – 5

Recipe #

Preheat oven to 180°C / 350°F / Gas mark 4.
Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
Spread half of the vermicelli evenly in the baking dish and press down lightly.
Spread ricotta cheese evenly over the vermicelli.
Layer shredded mozzarella evenly over ricotta.
Cover with remaining vermicelli.
Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

In a heavy-bottomed saucepan, heat water over medium heat.

Vegetable Pilau

Fri, 10 Feb 2017 11:46:00 +0100

Vegetable Pilau #

A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.

Ingredients #

225g / 8 oz / 1 cup basmati rice
30 ml / 2 tbsp oil
½ tsp cumin seeds
2 bay leaves
4 green cardamom pods
4 cloves
1 onion, finely chopped
1 carrot, finely diced
50g / 2 oz / ⅓ cup frozen peas, thawed
50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
25g / 1 oz / ¼ cup cashew nuts, lightly fried
¼ tsp ground cumin
Salt to taste

Method #

Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
Add the diced carrot and cook for 3–4 minutes.
Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
Turn off the heat and leave to stand, covered, for 10 minutes before serving.

Serves: 4–6

Victoria Sponge Cake

Fri, 22 Apr 2016 17:13:00 +0100

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

Eggs – 4
Caster sugar – 225g
Self-raising flour – 225g
Baking powder – 2 teaspoons
Unsalted butter (at room temperature) – 225g
Strawberry or raspberry jam
Whipped double cream

Recipe #

Preheat the oven to 180°C (160°C Fan).
Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
In a large bowl, add eggs, sugar, flour, baking powder, and butter.
Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
Divide the mixture evenly between the prepared tins.
Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
To assemble:
- Place one sponge layer upside down on a serving plate.
- Spread generously with jam and whipped cream if using.
- Place the second sponge on top, right side up.
- Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Nankhatai

Fri, 22 Apr 2016 16:36:00 +0100

Nankhatai #

Nankhatai are traditional Indian shortbread biscuits, fragrant with cardamom and a delicate vanilla flavour. They have a crumbly texture and are topped with slivers of pistachio or almonds.

Ingredients #

1½ cups Maida (all-purpose flour)
½ cup Caster sugar
½ cup Ghee (at room temperature)
¼ teaspoon Vanilla essence
½ teaspoon Powdered cardamom
Slivers of pistachio and almonds (for topping)

Recipe #

Using your hands, rub the cardamom powder into the sugar until fragrant.
Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.
Sift the maida (flour) and add it to the mixture.
Using your hands, knead everything together into a slightly crumbly dough.
Shape the dough into small balls.
Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).
Bake in a preheated oven at 170°C for 15–18 minutes until lightly golden.

Enjoy these crumbly, aromatic biscuits with tea or as a sweet snack!

Shahi Paneer

Mon, 20 Oct 2014 00:00:00 +0100

Shahi Paneer is a North Indian dish, a preparation of paneer pieces in a thick, creamy gravy prepared in tomato, onion and cashew-nut paste. Because of its richness, it is usually served at parties, dinners and other occasions which require a special menu.

This is one of the paneer recipes you will find in every dhaba and restaurant, and to me brings back memories of dhaba food from my graduation days.

Rajasthani Dal Bati

Sun, 06 Jul 2025 12:30:00 +0100

Rajasthani Dal Bati (दाल बाटी) is a traditional dish from Rajasthan, known for its rustic charm and rich, earthy flavours. It consists of Dal (lentil curry) served with Bati (baked wheat flour dumplings), often drenched in ghee.

I first tasted it at a Rajasthani friend’s place and have always requested them for it ever since. There are two common variations of Bati — one with a filling, and one without. I personally prefer the one with a filling.

Rajasthani Daal

Sun, 21 Feb 2010 00:00:00 +0100

This recipe is courtesy of our family friends from Rajasthan — shared exactly as they make it. It’s a very different way of cooking daal compared to what we’re used to in the North of India.

Ingredients #

Split green lentils (moong daal) – 3 fistfuls
Yellow dried split peas (chana daal) – ½ fistful

Spices & Flavourings #

Turmeric powder (haldi) – ½ teaspoon
Chilli powder – ½ teaspoon
Coriander powder (dhania) – ¼ teaspoon
Green chillies – 2 (chopped)
Cumin seeds (zeera) – ¼ teaspoon
Mustard seeds (rai) – ¼ teaspoon
Curry leaves – 3
Asafoetida (heeng) – 2 pinches
Garam masala – ¼ teaspoon
Ground cumin (zeera powder) – ½ teaspoon
Fresh coriander leaves (dhania) – 4 tablespoons (chopped)
Salt – ½ teaspoon (or to taste)

Other #

Cooking oil – 1 tablespoon
Water – approximately 1 glass

Method #

Take 3 fistfuls of yellow moong daal and ½ fistful of chana daal. Soak them for 20–30 minutes.
In a small bowl, mix turmeric, chilli powder, coriander powder, chopped green chillies and about 3 tablespoons of water to create a flowing spice paste.
Heat a pressure cooker on high flame, add oil.
Once the oil is hot, add cumin seeds, mustard seeds, curry leaves and asafoetida.

⚠️ The mustard and cumin seeds should not turn black.

Chocolate Chip Cookies

Wed, 01 May 2024 12:28:00 +0100

Crispy on the edges, chewy in the centre — these classic chocolate chip cookies are the ultimate comfort bake.

Perfect with a cup of tea or a glass of cold milk, they’re easy to make and hard to resist.

Ingredients #

Plain flour – 280 g / 2¼ cups
Baking soda – 1 tsp
Cornflour – 1½ tsp
Salt – ½ tsp
Unsalted butter (melted & cooled) – 170 g / ¾ cup
Light or dark brown sugar – 150 g / ¾ cup
Granulated sugar – 100 g / ½ cup
Large egg – 1
Egg yolk – 1
Vanilla extract – 2 tsp
Chocolate chips – 220 g / 1¼ cups

Recipe #

Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and lump-free.
Whisk in the egg and egg yolk, then add the vanilla extract.
Pour the wet ingredients into the dry and mix with a spatula. The dough will be soft, thick, and slightly greasy.
Fold in the chocolate chips. They may not stick easily due to the melted butter, but mix as well as you can.
Cover the dough tightly with cling film and refrigerate for at least 2–3 hours or up to 3 days.
Let the dough soften at room temperature for 10 minutes before baking.
Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
Shape the dough into tall balls (like small cylinders) to ensure thick cookies. Place 8–9 per tray.
Bake for 12–13 minutes, or until edges are lightly browned and centres are soft.
Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Storage:
Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Vegetarian

Sat, 19 Jun 2010 00:00:00 +0000

Vegetarian #

Home | Recipe

Red Lentil Soup (Kirmizi Mercimek Corbasi)

Fri, 11 Jul 2014 00:00:00 +0100

This is one of my favourite vegetarian soup since I had it when I visited Sultanahmet Koftecisi in Istanbul. I still dream about this place. I was in Istanbul for holidays and on the recommendation from friends decided to stay in Sultanahmet, close to Aya Sofia and Blue Mosque. We went to ‘Sultanahmet Koftecisi’ after reading a recommendation on Lonely Planet, this very well-known restaurant and it was very crowded but so worth it. The kofte (or “meatballs”) are amazing and the stuff that dreams are made of.