Cauliflower, which was known as ‘rose cabbage’ in Ottoman times, is much loved in Turkey—pickled, sautéed or boiled for salads. But in the past, it was never puréed, and certainly never served with parmesan. And you’d hardly ever encounter veal cutlets in Turkey—cattle are mostly used for dairy farming, and the meat minced when the milk runs out.

So we’d have to call this an example of ‘the new Istanbul cooking’.