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Buy a digital subscription Go to the Digital EditionThe Mongols were the masters of one-pot cooking. Berrin Torolsan hails one of their most lasting legacies, the yahni – a steaming, succulent, slow-cooked stew.
The Turkish yahni has evolved little since the days of Genghis Khan. Since Ottoman times it has been the same rich, satisfying dish. It fed the Janissaries, it fed the poor, it nourished students and it sustained sultans.
More cookery features
Once the Jewel in the Ottoman crown, Edirne is now a somnolent backwater on the Turkish borders of Greece and Bulgaria. Caroline and Andrew Finkel catch glimpses of its glorious past.
Imperial kaftans were presented in kaleidoscopic patchworks of silk that were works of art in their own right
She has long lived in France, but Turkey has inspired ‘pangs of longing’ since her first visit in 1946. The celebrated author of The Wilder Shores of Love and The Sabres of Paradise, talks to Philip Mansel about a life of adventure and the landscape of the heart
The exhibition at the Sabancı Museum is not only about Genghis Khan and his heirs. It starts several centuries BC with beautiful pieces created by the peoples of the Steppes that tell us about the animals on which they depended in daily life and the mythical creatutes that saw them through to the afterlife.
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