Dishes That Are Better Cold Than Hot

This collection of Dishes That Are Better Cold Than Hot is perfect for a muggy late-August day when the cooking is better done before the heat arrives. It brings together cacik, saksuka, borlotti beans cooked in olive oil and nine more that are all meant to be eaten at room temperature, and number 11 is the one worth getting up early for. Save the list for the next warm week.

Cacik, No Cooking At All

Yoghurt thinned with a little water, with grated cucumber, garlic and dried mint. It takes about five minutes and it is the coolest thing you can put on the table. Number 4 also needs almost nothing done to it.

To learn more: Cacik

Gavurdagi Salatasi (Turkish Tomato Walnut Salad)

Tomatoes, onion and walnuts dressed with pomegranate molasses and olive oil. Make it when the tomatoes are worth eating raw, which is now.

To learn more: Gavurdagi Salatasi (Turkish Tomato Walnut Salad)

Saksuka (Turkish Aubergine Meze), Cooked Once, Eaten Cool

Aubergine and courgette cooked in oil and finished with a tomato sauce. It is served at room temperature, never hot, so make it in the morning and leave it alone. Number 6 works on the same principle.

To learn more: Saksuka (Turkish Eggplant Meze)

Potato Salad without Mayonnaise, Dress It Warm

Boiled potatoes dressed with olive oil, lemon, sumac and herbs. Dress them while they are still warm so the flavour goes all the way through, then leave them to cool.

To learn more: Potato Salad without Mayonnaise

Air Fryer Carrot Chips, Oven Stays Off

Carrots cut into batons and cooked in the air fryer. Dress them with olive oil and lemon while warm and serve them later at room temperature. Number 9 is the other one to get out of the way early.

To learn more: Air Fryer Carrot Chips

Barbunya Pilaki (Turkish Borlotti Beans), Made The Day Before

Fresh borlotti beans cooked with carrot, potato and tomato in olive oil. It is never served hot, and a night in the fridge does it good.

To learn more: Barbunya Pilaki (Turkish Borlotti Beans)

Traditional Kisir Recipe (Spicy Turkish Bulgur Salad), Scooped With Lettuce

Fine bulgur soaked, then worked through with pepper paste, pomegranate molasses and a lot of herbs. Serve it with lettuce leaves to scoop with. Number 11 is the only one here you have to stuff.

To learn more: Traditional Kisir Recipe (Spicy Turkish Bulgur Salad)

Makarna Salatası - Healthy Turkish Pasta Salad, Travels Well

Pasta with chopped vegetables and a lemon and olive oil dressing. It holds up in a lunchbox or a cool bag better than anything else on this list.

To learn more: Makarna Salatası - Healthy Turkish Pasta Salad

Air Fryer Potato and Onions, Cooked Early, Dressed Warm

Potatoes and onions cooked together in the air fryer. Dress them straight away with olive oil and herbs, then let them cool into a side dish. Number 12 is the one to keep in the fridge until the last minute.

To learn more: Air Fryer Potato and Onions

White Bean Salad, A Meal With Bread

White beans with red onion, parsley, tomato and a sharp lemon dressing. Add a boiled egg and some bread and it is lunch rather than a side.

To learn more: White Bean Salad

Yaprak Sarma - Stuffed Grape Leaves, Start Early

Grape leaves rolled around rice, pine nuts and currants, then simmered slowly. There is no meat in the filling, which is the reason this one is eaten cold rather than hot. The rolling takes a while, so start before anyone else is up.

To learn more: Yaprak Sarma - Stuffed Grape Leaves

Russian Salad (Olivier Salad), Keep It Cold

Diced potato, carrot, peas and pickles in a creamy dressing. This is the one exception here, it wants the fridge rather than the kitchen counter.

To learn more: Russian Salad (Olivier Salad)