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

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Notes about this book

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Notes about Recipes in this book

  • '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.

  • 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).

  • '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.

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  • ISBN 10 1760525529
  • ISBN 13 9781760525521
  • Published Dec 03 2019
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition Updated
  • Countries Australia
  • Publisher Murdoch

Publishers Text

Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu. Murdoch favourite, redesigned and back in stock.

Every dish tastes better when it comes with a good story.

Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture.

Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.



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