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

  • Yoğurt (page 18)

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

    • Categories: How to...; Cooking ahead; Turkish; Vegetarian
    • Ingredients: yogurt with active cultures
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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).

    • valbe on October 23, 2024

      This is the second time I have made this and it was better than the first time. I made the optional red onion, sumac salad and in my opinion it is mandatory!

  • '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 192526601X
  • ISBN 13 9781925266016
  • Published Mar 01 2015
  • Format eBook
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text

Anatolia is a beautifully illustrated exploration of classic Turkish cuisine and culture, adapted for modern life. 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. Somer and David bring us more than 150 accessible recipes with rich colour photographs shot on location in Turkey. Also included are feature spreads on local Turkish chefs and producers and their specialities, adding another fascinating layer to the book. Take a unique glimpse into the worlds of old and new Turkey with this beautiful, multidimensional cookbook.

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