The Turkish Cookbook: Regional Recipes and Stories by Nurk Ilkin and Sheilah Kaufman

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  • Wheat, chickpea and red lentil soup with spinach (Maras corbasi kahramanamaras)

    • pluralcow on March 25, 2013

      This is a nice hearty winter stew. Healthy, but full of flavor. Do not skip adding the dried mint/pepper fried in olive oil, it really makes the dish. I used Marash pepper, but Urfa or Aleppo pepper would be lovely as well.

  • Apricot stew with lamb (Kayisi yahnisi)

    • mjes on August 27, 2021

      This recipe uses by weight an equal amount of dried apricots and boneless lamb. It is worth tracking down the grape molasses as it emphasizes the Middle Eastern flavor of the dish. Everyone enjoyed it. One wanted it try it with goat.

  • Green wheat pilaf (Firik pilavi)

    • mjes on August 27, 2021

      This is a freekeh, bulgur, chickpea pilaf that is otherwise quite traditional. I took "chicken tenderloins" to mean "any deboned chicken meat" and therefore substituted thigh meat. While this is good on its own, I found I prefer it as a bell pepper stuffing.

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  • ISBN 10 1908117389
  • ISBN 13 9781908117380
  • Published Sep 30 2012
  • Format Hardcover
  • Page Count 366
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street

Publishers Text

Turkish cuisine is a colourful mosaic enriched by the recipes and techniques of many ancient cultures, the creativity of its cooks and the geography of the region. Inspired by the best of that regional cooking this collection of recipes represents a rediscovery of timeless, authentic and delicious Turkish dishes interspersed with cultural history and the personal anecdotes of its authoritative authors.

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