Essential Turkish Cuisine by Engin Akin

  • Melon and white cheese (page 24)

    from Essential Turkish Cuisine Essential Turkish Cuisine by Engin Akin

    • Categories: Small plates - tapas, meze; Turkish; Vegetarian
    • Ingredients: melons; white Ezine cheese
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Notes about this book

  • Barb_N on February 09, 2021

    Pot Lamb Tandir— I wonder if the cookbook means a different cut than I think of for lamb shoulder (shank maybe?). At my grocery there are lamb shoulder chops, with sliced bones and a fair amount of fat. At the end of cooking half the liquid was fat, unappealing for sure. We enjoyed the whole garlic cloves on toasted bread.

  • Barb_N on February 09, 2021

    I made Imam Bayildi (the Priest Fainted) a classic Turkish dish of eggplant, onion and tomato. I could not get the right size eggplants so reduced the number; the rest of my proportions were off with not enough tomato flavor and too much liquid in the dish at the end. This takes several hours and dirties a few dishes.

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  • ISBN 10 1617691720
  • ISBN 13 9781617691720
  • Linked ISBNs
  • Published Oct 06 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Engin Akin shares her culinary mastery and describes the evolution of Turkey's complex culture of food in The Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva and more, this definitive book offers rare insight into the diverse influences on modern Turkish cooking. Featuring a wide range of large and small plates--from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmez--Engin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey--its bustling markets, its food, and its traditions-- Engin shares the country's rich heritage and brings the spirit of Turkey into your kitchen.

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