Turquoise: A Chef's Travels in Turkey by Greg Malouf and Lucy Malouf

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook at The Boston Globe

  • cessyfr on April 20, 2010

    One of my all time favorite cookbooks. Gorgeous photographs that position the recipes in the local settings. Recipes are easy to follow and provide a good introduction to the wonderful Turkish cuisine I came to admire while travelling there.

  • Peter on March 15, 2010

    A beautiful book that captures a lot of the Turkish spirit. In Turkiye they regard theirs as one of the world's great cuisines. Worth a read.

Notes about Recipes in this book

  • Roast chicken with pine nut and barberry pilaf stuffing

    • mcvl on September 02, 2011

      1 September 2011 Made with whole frozen cranberries rather than barberries (good substitution) and all pine nuts instead of pine nuts and rice (too carby) -- outstanding. I can roast chicken perfectly now, I just cook it upside down. There are dents across the breast, but so what, it's juicy and succulent.

    • e_ballad on October 08, 2019

      A delicious roast chook recipe. There’s a slight error in the Aussie edition as there is no mention in the method regarding when to add the rice - I added following the barberries & it turned out well. There is quite a bit of pilav, which we didn’t mind as it was fantastic.

  • The Fish Doctor's stew - with black pepper, lemon peel and mint

    • mcvl on September 01, 2011

      31 August 2011 This is amazing. I made it with chunks of four different fish (snapper, sole, cod, and sockeye) and fish broth rather than chicken broth. The richness and depth of flavor were to die for -- the combination of exactly the right herbs and spices. A permanent addition to my repertoire of fish stews.

  • Creamy pepper and pastirma braise

    • mcvl on July 30, 2011

      The flavors here were wonderful, but I had a texture problem because I used strips of long green pepper rather than dice -- the skins from the peppers turned leathery and unappetizing. Next time I'd carefully fish out the pepper skins before serving the dish, counting the number of pepper strips I use, or I'd follow the original recipe and dice the peppers rather than cutting them into strips.

  • Sticky date pilaf with golden pine nuts and almonds

    • RosieB on April 14, 2016

      Delicious ! Greg Malouf is one of those chefs who just gets it right all the time! Definately make again.

    • KarinaFrancis on February 26, 2016

      A great pillaf. The sweet from the dates, the spices and the crunch of the nuts it's delicious. I served it with Rick Steins pomegranate chicken, perfect combination

  • Haloumi, crème fraîche and spinach pizzas

    • pfgarden on March 27, 2011

      Topping has lovely flavour, though next time I would double the haloumi and creme fraiche. Base is excellent.

  • Yogurt pastry

    • Melanie on June 23, 2013

      Made this pasty for the 'lamb and pine nut borek' recipe. Pastry was a little temperamental, couldn't roll it to the required thickness / size as it teared. However, the end result was still a good tasty pastry - uses the zest of half a lemon, and the lemon coupled with the yoghurt and butter makes a delicious casing.

  • Lamb and pine nut börek

    • Melanie on June 23, 2013

      Delicious filling - the recipe and ingredients list completely misses the pine nuts but I added some in anyway. I made a double recipe and ended up needing a batch of the yoghurt pastry and a quantity of bread dough for all of the filling as the pastry was a bit temperamental. Good level of spice.

  • Shrimp baked with haloumi in a clay pot

    • meggan on May 08, 2017

      I had to use paneer because I didn't have haloumi and pomegranate molasses as I did not have pekmez. This was ok but we found that served over rice, this really only serves two.

  • Pilaf

    • KarinaFrancis on December 09, 2014

      This is a good, basic starter pilaf, ideal for serving with something complex. Note that the recipe is part of the pilaf in pastry recipe, not printed as a stand alone.

  • Zucchini fritters with dill

    • KarinaFrancis on October 18, 2015

      These were very popular, and easy to make. I had a heap of mint, so I substituted that for the dill and it worked. I'll be making them again over the summer.

  • Tomato pilaf

    • Kitchenangel on September 29, 2015

      Made enough for 4 so I'd have leftovers, but my husband practically demolished the lot!!! Also added pistachio as garnish

  • Hazelnut martini

    • Charlotte_vandenberg on September 07, 2019

      Made my own chili infused vodka (1/4 teaspoon dried chili flakes in 90 ml vodka, infused for maybe 2 hours), turned out very spicy!! However, when we added some ice cubes it was fine. Hazelnut taste is definitely coming through, the cinnamon not so much, maybe adding a bit more cinnamon stick to the syrup.

  • Green olive, walnut and pomegranate salad

    • EmmaJaneDay on February 09, 2018

      This is sensational. One of those recipes that everyone raves about. Keeps well in the fridge for a few days too.

  • Pistachio pilaf with spinach and herbs

    • EmmaJaneDay on May 21, 2020

      This dish is so nice, it had my sister-in-law, who does NOT eat spinach asking for the recipe! Sadly the link to the online recipe does not work

    • mjes on September 14, 2021

      This recipe is a winner - a pilaf that keeps it simple while building a complex taste with herbs.

  • Antep pistachio kebabs

    • mjes on September 14, 2021

      These lamb kofte have a spice mix that works perfectly. These are worth repeating regularly.

  • Little köfte dumplings in minted yogurt sauce

    • Dannausc on July 03, 2020

      Takes awhile to make but fairly easy. I thought it was quite good but my wife wasn’t overly fond of it.

  • Baby beets in an herb dressing

    • Dannausc on July 03, 2020

      Tasty. Fairly easy.

  • Red pepper soup with bulgur, chickpeas, mint and chile

    • Dannausc on July 03, 2020

      I had to cook it about an extra 30 minutes to get the chickpeas fully cooked, even after soaking all night. It made 6 fairly small servings. Decent but not worth a repeat.

  • Silky celery root dip with lime

    • Ganga108 on August 14, 2021

      Absolutely divine. Favourite celeriac dish so far.

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  • ISBN 10 0811866033
  • ISBN 13 9780811866033
  • Linked ISBNs
  • Published Nov 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

In Turquoise, Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine. Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink chay in ancient tea houses. Inspired by the foods they discover along the way, some of the recipes in Turquoise are classics, such as Slow-cooked Lamb with Quince; Dumplings Filled with Cheese and Mint; and Sticky Pistachio Baklava. Many more spring from Greg's unique talent and imagination, which combine here to create dishes like Spicy Red Pepper Soup with 'Hamsi' Toasts; Braised Wild Greens with Lemon; 'Tulum' Cheese Salad with Roasted Walnuts, Rocket and Mint; and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb. Turkey is a fascinating land, teeming with memories of Sultans and harems, of Byzantine churches and Seljuk mosques, of ancient kingdoms and cities long gone to dust. Gorgeous photography beings the engaging stories and exciting cuisine to life. In Turquoise you will share the Malouf's unforgettable journey and discover an extraordinary world that will surprise and delight.

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