Servings of Turkey
By Tina Walsh Thursday, Oct. 13, 2011
Yes, we have no kebab The new style of Turkish cuisine emphasizes lightness and creativity
Lokanta Maya
If the words Turkish cuisine still conjure up images of portly mustachioed men hacking away at huge wheels of sweaty lamb, it might be time to pay a visit to Istanbul. An increasing number of the city's restaurateurs and chefs are turning their backs on the traditional kebabs and mezes and rediscovering long-forgotten regional dishes and Ottoman recipes, giving them a contemporary twist. Here are three to try.
More:New Turkish Cuisine - TIME
