Notes about Recipes in this book

• Finger pide (Tirnakli pide)

  • Arrivaderla on November 08, 2020

    Serious problem with the amount of water. Added more flour and achieved a form of focaccia style bread, but nowhere near dry enough to allow the formation of separate smaller pide.

• 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.

• '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.