Yemek by Isabel Lezmi and Lisa Rienermann and Veronika Helvacioglu

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Notes about this book

  • mjes on August 28, 2021

    Turkish nut pizza (cevizli lahmacun) (pg.128) I'd only had meat lahmacun so trying this recipe was a necessity. The nuts are only one ingredient in a complex topping -- garlic, onion, bell pepper, tomato, paprika paste (ajvar), tomato paste, Aleppo pepper, cumin, sumac. A very nice form of lahmacun.

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  • ISBN 10 1681882205
  • ISBN 13 9781681882208
  • Linked ISBNs
  • Published Jul 18 2017
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries Australia
  • Publisher Weldon Owen

Publishers Text

Savor the magnificent food and beauty of Istanbul in this inspiring cookbook! The authentic recipes, from mezze to desserts, are surprisingly simple to re-create in any home kitchen and call on the iconic fresh ingredients and spices, all easy to source, that define Turkish cooking. 

From the resplendent city of Istanbul—known for its rich colors, culture, and cuisine—comes a culinary exploration of the wonderful food far beyond the infamous doner kebab. Spanning breakfast dishes to midnight snacks, with leisurely meals in between, the 65 authentic recipes call on the iconic fresh ingredients and spices, all easy to source, that define Turkish cooking. The exquisite recipes are interlaced with personal stories and gorgeous lifestyle photography, providing a compelling food journey through this beautiful city—and showing how to bring the bold and unforgettable flavors of Turkey into your home kitchen. 

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