Abu Sultan, Um Sultan’s husband, used a freshly slaughtered turkey from their farm to make this yakhni, under the careful instruction and supervision of his wife—from whom, he says, he learned to prepare “just about everything.”

Yakhni is one of those culinary terms that reveals a whole history of relationship and exchange. From Southeast Asia to the Balkans, the term is used to refer to different dishes—always some kind of meat-based