Anatolia: Adventures in Turkish Cooking by Somer Sivrioglu and David Dale

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Notes about Recipes in this book

  • Thin-crust pide with spicy lamb toppings (Lahmacun)

    • Jojobuch on August 07, 2016

      Make sure to let the dough rest - it will become very pliable and can be easily rolled out. It bakes up nice and crisp though I would have liked some more flavoring, e.g. a bit more salt and chili (nothing that can't easily be remedied).

  • 'Ezo the bride' [red lentil and bulgur soup] (Ezo gelin)

    • sosayi on November 01, 2017

      Fairly quick weeknight dinner. I didn’t use the suggested method of making pepper paste and subbed a dried chile paste I had on hand (from the Yucatán book? I think?) in the freezer. Not sure how much that changed it (only 1 T), but it was delicious. A hearty, thick, warming lentil stew. ETA: Even better the next day. Leftovers are fabulous.

  • 'Spoon salad' [chopped tomato, walnut and sumac salad] (Gavurdağ)

    • Yildiz100 on March 13, 2019

      This recipe uses "bunch" as a measurement for fresh herbs, and consequently I think I overdid it on the mint. Very good though, and really liked the dressing. Will reduce walnuts a bit next time.

  • Watermelon and feta salad (Karpuz salatasi)

    • Jojobuch on August 07, 2016

      So easy to make - a delicious summer salad! I had to leave out the mastic (didn't have sambuca to replace either) but it was still a great side.

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  • ISBN 10 1743360819
  • ISBN 13 9781743360811
  • Linked ISBNs
  • Published Apr 09 2015
  • Format Hardcover
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text

Re-imagining the traditions of Turkish cuisine in images, stories and delicious recipes.

Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.

More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour.

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