Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt

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Notes about Recipes in this book

  • Sweet corn & bean soup with collard greens (Karalahana çorbasi)

    • kari500 on August 02, 2021

      I made this with canned beans and fresh corn. I used beef stock. This is a very pleasant, filling soup. Would be good on a chilly night.

  • Bulgur & herb salad with pomegranate molasses (Kisir)

    • michalow on April 10, 2018

      I loved this version of kisir. No cooking necessary, just squish everything together with your hands! Tangy, herby, with just a bit of heat. Yield is smallish, so I will double next time to ensure plenty of leftovers.

  • Green lentil & beef soup (Yesil mercimek yemegi)

    • jenmacgregor18 on March 28, 2018

      The ingredients seem basic; but I think this is one of those "whole being greater than the sum of the parts" recipes. For only having 6 oz of ground beef, it adds a lot flavor along with the chiles, onions etc. It's a good version of lentil soup and different enough that I added it to my keepers.

  • Istanbul-style grilled cheese sandwich (En guzel tost)

    • jenmacgregor18 on March 28, 2018

      I used some sourdough bread I had. It was a little difficult to keep together while eating. The extra layers of pickle & peppers kept things sliding. Maybe a roll, flattened like Yildiz100 suggested... And I might try a sharper cheese next time. But the flavors are good together and I loved the red pepper paste. Overall, this is really good riff on toasted cheese.

    • Yildiz100 on March 02, 2018

      Very tasty and satisfying griddled sandwich. I used canned roasted poblano strips for the roasted green chiles and they worked very well. It was difficult to get the sandwich heated through since this uses a thicker bread, even with the author's suggestion to put a lid on the pan at the end of cooking. Next time around I will try to make the sandwich thinner by pressing and flattening the bread a bit before assembly as well as during cooking.

  • Herbed cheese-filled hand pies (Otlu peynirli pogaça)

    • Yildiz100 on March 03, 2018

      The dough was crumbly and almost shortbread like. Not quite the soft tender crumb I was hoping for. It also needed a bit more salt. I used the feta parsley filling option and two cups was too much. I only needed 1.25 cups. We enjoy these but probably won't repeat. Would rather try other recipes and find that perfect tender crumb.

  • Peppery greens & tomato spoon salad (Dere salatasi)

    • Yildiz100 on March 06, 2018

      Really delicious and every bit as refreshing as she says. Be aware that the quality of the pomegranate molasses and pepper pastes are going to make a huge difference in this recipe since it is raw and the dressing is meant to be almost a soup. (If your pepper paste is salted you will need much less salt, but imo it is better to avoid salted pepper paste.) The portion size is rather large for two but I managed to eat all of mine! However I would say that serving this as a side the recipe makes enough for four. Reduced the pom molasses as the one I have on hand is pretty sweet.

  • Tomato & pomegranate relish (Nar eksili ezme)

    • Yildiz100 on May 15, 2018

      Delicious! Had this with red lentil kofte lettuce wraps. So good exactly as written.

  • Syriac spice bread (Ikliçe)

    • Yildiz100 on April 28, 2018

      Maybe I just don't like mahlab, or maybe something was off with mine-perhaps because it was pre-ground? (I didnt think it smelled like almonds, marzipan, or cherry by any stretch of the imagination. Not a sweet smell at all) but in any case I think two tablespoons was too much. I could try this again but with something more like a teaspoon or a tablespoon of mahlab.

  • Spicy walnut & red pepper dip (Cevizli biber)

    • Yildiz100 on April 16, 2020

      I am always trying different versions of this dip from around the regions and this is one of my favorites. The fact that it doesn't contain any garlic or souring agents like lemon or pomegranate molasses does not detract from it at all, and in fact makes it last a bit longer in the fridge. (Garlicky versions can be delicious but taste distinctly less fresh as they sit.) It is thick, and will thicken more in the fridge, so be prepared to add more olive oil if making ahead.

  • Fish baked in tomato sauce with green chiles (Selimye 'nin buglama)

    • lkgrover on February 23, 2021

      Excellent fish with a stewed vegetable sauce. I used trout, and added the optional butter.

  • Red lentil soup with chile and mint (Mercimek çorbasi)

    • metacritic on October 10, 2021

      Absolutely delicious and incredibly easy. It is hard to overstate how simple this dish is, even as it brings out warming depths of flavor. By grating potato, onion, and carrot as the first step, one effectively makes the base for a very good vegetable broth without having the prior need of making the broth. The lentils go in and the whole thing is pureed. Then comes in the Aleppo pepper and dried mint. That this dish is made in butter, rather than olive oil, gives in a nice mouthfeel though you could sub olive oil with ease, I would think.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Robyn Eckhardt delivers a unique look at the beautiful and diverse cuisines of Turkey.

    Full review
  • Eat the Love

    With gorgeous vibrant photography and recipes that reach into lesser known areas of Turkey, this book is the ultimate in armchair food travel.

    Full review
  • What's Gaby Cooking

    This book takes you on an unforgettable food adventure, starting in Istanbul and moving onto the lesser-known areas of Turkey influenced by neighboring countries...

    Full review
  • ISBN 10 0544444310
  • ISBN 13 9780544444317
  • Published Oct 10 2017
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts

Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.
From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.