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Okra was so well established as a food in Turkey by the fifteenth century that Mehmet the Conqueror’s formidable horsemen adopted it as an emblem for their jousting tournaments.
Correct trimming of the stem is the vital first step. Instead of chopping off the hard stem caps, one should trim it into a cone shape, so that the pod then looks like a sharpened pencil and the juices remain trapped inside.
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The dashing Abdülmecit Efendi was the last member of the Ottoman dynasty to hold court on the Bosphorus. This enlightened, sophisticated man with a passion for painting, son of a Sultan and cousin of the last Sultan, spent two brief years as Caliph. But in 1924, the caliphate was abolished and Abdülmecid left the city his family had captured five hundred years earlier for exile in France. His paintings, abandoned in the very studio of his house on Çamlıca Hill where he had created them, are a remarkable pictorial legacy of the last days of empire. By Philip Mansel. Photographs by Fritz von der Schulenburg
Maureen Freely looks back on the life of the architectural historian Godfrey Goodwin, who died aged 84.
For boldness, colour and virtuosity nothing can compare with the golden age of the Ottoman kaftan. After months of conservation work to ensure that they could travel safely, the Topkapı lent the Sackler dozens of its mesmerising royal kaftans.
At last there need be nothing between you and the Bosphorus. Patricia Daunt tells the story of how two architects created Sumahan on the Water, breathing new life into an old Ottoman spirit factory. Photographs by Jürgen Frank
A 40-page celebration of the architectural heritage of the Eastern Black Sea Mountains