Kebab for a dinner party — went down extremely well

I made Kebab for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly sweet and aromatic profile was the main talking point — no one had quite experienced bulgur wheat used that way before.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. I explained the a traditional Ottoman-style restaurant context as I served it which helped people appreciate it fully. çay black tea was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.