In Turkey, you’ll often take a box of kurabiye when you visit someone’s house. These little biscuits can take many guises – sweet or savoury, in different shapes, and with various fillings and toppings. The counter at the Yasar Halim bakery on London’s Green Lanes has a wonderful array and is the inspiration for today’s recipes. A note on mahlep: this aromatic spice, made from the ground kernels of a type of cherry, is often used in Mediterranean baking and adds a subtle sweetness and a buttery, moreish aftertaste. If you can’t find it, use almond essence instead.
