It only takes looking at a map to get a sense of how complex Turkish cuisine is. The south of Turkey sits on the Mediterranean Sea, so you would assume the food is also Mediterranean.

And yet, its northern border is on the Black Sea, opposite European countries Greece, Bulgaria, Romania, Moldova, Ukraine and, yes, Russia.

On the east and southeast, it borders Syria, Iraq, Iran, Armenia and Georgia. So, is Turkish food Mediterranean, Asian or Middle Eastern?

The answer is yes.

I wanted to learn about the flavors of Turkish food and turned to chef Seckin Sage Anlasbay, owner of Bosforo in Normal Heights.He shared so much about the foods of his youth in a port city in Southern Turkey, including the essential ingredients that distinguish Turkish dishes from the other cuisines in the region. And he shared three much-loved recipes with readers: karniyarik,a homey oven-roasted stuffed eggplant; köfte, a foundational Turkish meat dish; and the total comfort dessert sütlaç — his mom’s oh-so-creamy rice pudding. They’re all in my latest story for The San Diego Union-Tribune’s Food section. And endless thanks to photographer Kristian Carreon for the mouth-watering photos!