Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea by John Gregory-Smith

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Notes about Recipes in this book

  • Pide dough

    • joneshayley on January 08, 2018

      A very forgiving dough- once made can be covered and used over the course of a few days. It doesn’t rise as quickly as the recipe suggests though.

  • Black sea pide (Kiymah pide)

    • joneshayley on February 11, 2018

      This is delicious, I’d add some garlic and perhaps mint, in future attempts. But even without, this is lovely and has a great rounded flavour.

  • Pastrami and egg pide (Kayseri pide)

    • joneshayley on January 08, 2018

      Once the dough is made, these are so easy, and delicious - pastrami, eggs and cheese make a wonderful filling within crispy delicate pide. My pide were quite small, so when I cracked my eggs I separated some of the white to ensure it fitted nicely.

  • Chicken, artichoke and olive pide

    • joneshayley on February 10, 2018

      Very good, but, for me, the artichoke hearts don’t add enough to justify the cost/use of them. Definitely a place to start though.

  • Simit kebab with lamb and pistachios

    • joneshayley on February 17, 2019

      This is a very good recipe. The pairing of lamb and pistachio is perfect and the gentle spice from the peppers, and herbs is delicious.

  • Freekeh pilav

    • joneshayley on February 10, 2018

      A really comforting and warm dish. Smoky, deep and flavourful. Great with roast chicken. I added mint and would do so again, as I think it complimented the pilav.

  • Beetroot dip (Kiz güzeli)

    • Foodycat on May 14, 2019

      We had it as part of a platter including hummus, falafel and a carrot salad. It was very nice - the roasted garlic adds a good flavour.

  • Mince menemen

    • Indio32 on June 02, 2021

      Made a half portion of this in an unfamiliar kitchen. Swapped the lamb for beef mince & green Turkish peppers for red. Both of us enjoyed it although next time would add a bit of water to loosen it up a bit.

  • Akçaabat beef köfte

    • etcjm on November 19, 2018

      Made with 500g not 350g of mince. I can't comprehend the pepperyness if cooked with less than 500g! Tasty enough and easy, eaten with roasted peppera, a tomato sauce and rice. If you love black pepper give this a try.

  • Honey baklava

    • TLouise on December 27, 2020

      Fantastic recipe and simple to make. I won't make Baklava any other way in future. We added chopped dates as we had some on hand, they were a nice addition.

  • Pepper dolma

    • paisleymonsoon on March 03, 2021

      These were good. The filling was excellent. I used cashews since I didn't have pinenuts. I also used only 1 onion instead of 3. 3 onions to a 1/2 cup of rice seems a little like overkill. Additionally, I roasted the peppers at 450°F instead of boiling it because I didn't have an extra hour and a half to kill before everyone in the house was hangry.

  • Black sea pancake

    • paisleymonsoon on March 03, 2021

      These were just okay. They needed seasoning. I liked the freshness of all the greens. Because it was so bland, I tried the olive oil, lemon juice, green onion, and parsley "salad" that the recipe mentions and served it on top. It was much better with the kick from the lemon juice. I probably won't make these again, but the idea behind it was interesting.

  • Butter beans with sujuk

    • paisleymonsoon on March 03, 2021

      This was amazing. I didn't have sujuk, so I used some Alabama-style link sausage. I also decided to make it in the instant pot instead of on top of the stove. I used the bean setting which is normal pressure for 30 minutes. We had it with rice, and it was ridiculously filling.

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  • ISBN 10 0857832980
  • ISBN 13 9780857832986
  • Linked ISBNs
  • Published Sep 03 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Books

Publishers Text

In Turkish Delights, John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat,Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.

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