The Turkish Cookbook: Regional Recipes and Stories by Nur Ilkin and Sheilah Kaufman

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  • Wheat, chickpea and red lentil soup with spinach (Maras corbasi kahramanamaras)

    • pluralcow on March 25, 2013

      This is a nice hearty winter stew. Healthy, but full of flavor. Do not skip adding the dried mint/pepper fried in olive oil, it really makes the dish. I used Marash pepper, but Urfa or Aleppo pepper would be lovely as well.

  • Apricot stew with lamb (Kayisi yahnisi)

    • mjes on August 27, 2021

      This recipe uses by weight an equal amount of dried apricots and boneless lamb. It is worth tracking down the grape molasses as it emphasizes the Middle Eastern flavor of the dish. Everyone enjoyed it. One wanted it try it with goat.

  • Green wheat pilaf (Firik pilavi)

    • mjes on August 27, 2021

      This is a freekeh, bulgur, chickpea pilaf that is otherwise quite traditional. I took "chicken tenderloins" to mean "any deboned chicken meat" and therefore substituted thigh meat. While this is good on its own, I found I prefer it as a bell pepper stuffing.

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