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

  • Griddled aubergines with saffron yogurt

    • lilham on May 01, 2022

      I found this recipe from searching on EYB for what to do with an aubergine to accompany a North African spiced chicken dish. Instead of cooking the aubergine on a griddle, I roasted them with a drizzle of oil in the oven. The dressing worked very well with the roasted aubergine, pine nuts and pomegranate seeds. A nice and simple side dish.

  • 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.

  • 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.

  • 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.

  • Trabzon-baked cod

    • Foodycat on January 10, 2022

      Very simple and good. I used a regular green pepper. The olives and preserved lemon really makes it, would be slightly dull otherwise I think.

  • 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 1909487481
  • ISBN 13 9781909487482
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Kyle Books

Publishers Text

Enormous, snow-capped mountains dominate the east, huge, lake-covered plains make up the middle of the country, and tall pine forests roll down into the Black Sea in the north; Turkey is a vast country of dramatically varying yet stunningly beautiful landscapes. This range of landscapes is reflected in the hugely varied diets eaten from the Mediterranean coast to the Middle Eastern borders. Food is at the center of family life, and recipes are passed down through generations. With both a Turkish father and partner, John Gregory-Smith has traveled the length and breadth of this great country, and shares his favorite dishes from his travels, from freshly cooked light coastal cuisine to fiery eastern kebabs and opulent Ottoman dishes.

Turkey is fast becoming a hot spot for foodie destinations, as the influences of neighboring countries like Greece, Bulgaria, Syria, Iraq, and Georgia make it a true melting pot for both culture and food. And the herbs, spices, and seasonings at the heart of this nation’s dishes are now ever more present at supermarkets and gourmet shops.

In his latest cookbook, Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea , John celebrates the best of the country’s traditional food with more than 100 regional dishes, from Mince Menemem from the Black Sea region or the bread-based meals common to the Central Anatolia region, to the fresh herbs and seafood popular in Aegean and Mediterranean regions.

With chapters dedicated to Breakfast, Meze, Pide and Köfte, Kebabs, Salads, Meat, Seafood, Vegetables, and Desserts, Turkish Delights will quickly make you forget about late-night döner kebabs and instead inspire you to create your own Iskenderkebab from the city of Bursa in Northwest Turkey instead, filled with finely sliced tender lamb, hot tomato and garlic sauce, and yogurt. Other tempting recipes include Akçaabat Beef Köfta (pepper and parsley spiked beef), Ottoman-inspired Pepper Dolma (slow-cooked peppers stuffed with a mix of rice, nuts and herbs), and a simple version of the classic dessert, Honey Baklava.

Turkish Delights is crammed full of exciting flavors, inspiring ideas and unique recipes for authentic tastes made with accessible ingredients. Prepare to be immersed in the delicious world of Turkish cuisine, and, as they say in Turkey, serefe – cheers!

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