Classic Turkish CookingWith clear, detailed instructions, author Ghillie Basan describes the way in which Turkish food is prepared and defines the spices and ingredients that lend it its unique flavors. This unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook. |
Contents
Foreword by Josceline Dimbleby | ix |
Introduction | 15 |
Essential Elements of Turkish Cuisine | 23 |
Breads Savoury Doughs and Pastries | 89 |
Glossary | 219 |
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Common terms and phrases
½ lemon ½ teaspoon 2-3 minutes allspice apricots aubergines baking boil bowl bread bring the liquid bulgur bunch of fresh cheese chicken chickpeas chopped salt cloves garlic çorbası coriander courgette crushed with salt cumin currants dill dolması dough Drain dried eaten finely chopped fish flavoured fresh parsley freshly ground black frying gözleme grilled ground black pepper heat and simmer herbs Istanbul juice of ½ kaymak kebab knead köfte Leave to cool lemon juice mantı marinade mastika meat meze mixture olive oil oregano Ottoman parsley pastries PILAF pilav pine nuts Preheat oven Reduce the heat rice roughly chopped salad salt and freshly salt and pepper sauce season to taste Serve hot small bunch Soften the onion soup spices spoon sprinkle Stir stuffed sunflower oil sweet syrup tablespoons tablespoons olive oil teaspoon teaspoon kırmızı biber teaspoon sugar tomato purée Turkey Turkish vegetables vine leaves wedges of lemon yogurt yufka