Classical Turkish Cooking电子书

Dedication

Contents

Preface

Introduction

Soups

Eastern Anatolian Yogurt Soup

Chick-Pea—Red Pepper—Celery Root Soup with Cilantro

Creamy Red Lentil Soup

Chicken Soup with Vermicelli

Fresh Fava Bean Soup with Yogurt-Dill Cream

Saffron-Perfumed Mussel Soup

Bulgur and Lentil Soup with Red Peppers and Mint

Meze

Circassian Chicken in Paprika-Laced Walnut Sauce

Roasted Eggplant and Chili Salad

Fried Eggplant with Fresh Tomato-Garlic Vinegar Sauce

Roasted Red Peppers with Garlic and Vinegar

Fresh Cranberry Beans Stewed in Olive Oil

Crispy-Fried Squid with Garlic-Vinegar Sauce Garlic-Vinegar Sauce

Cabbage Dolmas Stuffed with Rice, Pine Nuts, Currants, and Herbs

Mussel Brochettes with Walnut TARATOR Walnut Tarator

Gülümay’s Walnut-Garlic Spread with Hot and Sweet Peppers and Pomegranate Syrup

Poached Mackerel with Hazelnut-Vinegar Sauce

Stuffed Mussels

Filo Cheese Rolls

Kasseri Cheese Filling

Feta-Cream Cheese Filling

Roasted Eggplant and Hot Pepper Salad

Roasted Eggplant and Peppers with Yogurt-Garlic Sauce

Mussel Plaki

Fish and Seafood

Olive Oil-Lemon Dressing

Sea Bass Fillets Grilled on a Bed of Fig Leaves

Poached Sea Bass with Delicate Almond Sauce Court Bouillon

Turkish Stuffed Mackerel

Trout Stuffed with Pine Nuts, Currants, Herbs, and Sweet Spices

Bass in Paper

Swordfish with Red and Green Peppers

Fried Fresh Anchovies

Poultry

Chicken with Bulgur, Tomatoes, Peppers, and Tarragon

Lemony Chicken and Okra

Succulent Grilled Chicken Served with Roasted Vegetables

Roast Duck Stuffed with Rice, Pistachios, and Raisins

Quail Grilled on Fig Leaves

Lamb

Lamb Shanks Braised with Cinnamon-Glazed Quince

Lamb Shanks Braised with Haricots Lincots

Morsels of Lamb Served on a Bed of Smoked Eggplant Cream

Braised Lamb Hidden Under a Dome of Eggplant, Tomatoes, and Roasted Peppers

Spring Lamb Chops with New Potatoes, Fresh Peas, and Thyme in Paper

Lamb Chops with Molasses-Glazed Chestnuts

Lamb Tripe and Chick-Peas with Garlic-and-Vinegar Sauce

Kebabs

Minced Lamb Kebabs on a Bed of Roasted Eggplant Served with Roasted Tomato and Poblano Sauce

Minced Lamb Brochettes with Roasted Tomatoes and Peppers Served on a Bed of Flat Bread Onion-Sumac Relish

Roasted Lamb Cubes with Yogurt, Roasted Tomato Sauce, Peppers, and Frothy Butter

Spicy Shish Kebab Marinated with Peppers and Herbs

Köfte

Köfte Simmered with Roasted Eggplant and Pomegranate-Tomato Sauce

Spicy Köfte Simmered with Eggplant, Tomatoes, and Roasted Poblanos

Grilled Bulgur Köfte with Herbs and Chilies

Vegetables

Vegetables and Meatless Dolmas Cooked in Olive Oil

Small Eggplants Stuffed with Garlic Cloves, Tomatoes, and Parsley

Celery Root and Potatoes in Olive Oil

Artichoke Hearts Cooked with Dill

Jerusalem Artichokes Stewed in Olive Oil

Puree of Fava Beans with Olive Oil-Lemon-Dill Sauce

Olive Oil—Lemon-Dill Sauce

Eggplant with Garlic-Jalapeno-Vinegar Sauce

Garlic-Jalapeño-Vinegar Sauce

White Beans Stewed with Garlic Cloves and Olive Oil

Eggplant Börek

Fresh Fava Beans in Dill

Green Beans

Red Peppers Stuffed with Rice, Pine Nuts, and Currants

Zucchini with Yogurt

Zucchini Cakes with Green Onions, Cheese, and Herbs

Leek Fritters

Leeks Braised in Olive Oil and Lemon Juice

Squash Blossom Dolmas

Meat Dolmas

Quince Dolmas with Cinnamon Sauce

Swiss Chard Dolmas with Yogurt-Mint Sauce Yogurt-Mint Sauce

Basil-Perfumed Tomato Dolmas

Sweet Red and Green Pepper Dolmas

Celery Root Dolmas In Lemon-Dill Sauce

Vegetable Stews and Casseroles

Cabbage Stew with Lamb and Jalapeños

Small Eggplants Stuffed with Lamb, Tomatoes, Peppers, and Herbs

Eggplant with Lamb

Potatoes Baked with Tomatoes, Peppers, and Herbs

Caramelized Onions with Eggs

Purslane Stew Served with Yogurt-and-Garlic Sauce

Yogurt-and-Garlic Sauce

Cauliflower Stew

Salads

White Bean Salad

Chick-Pea Salad with Garlic-Cumin Vinaigrette Garlic-Cumin Vinaigrette

Green Olive, Walnut, and Pomegranate Salad

Beet Salad

Beet Salad with Yogurt

Roasted Eggplant Salad

Cucumber Salad with Yogurt and Mint Sauce

Potato Salad with Cumin Vinaigrette

Smoked Eggplant Salad with Walnuts, Jalapeños, and Yogurt

Lentil and Bulgur Salad

Grated Carrot Salad in Yogurt and Dill

Pickles and Relishes

Red Onion-Parsley Relish

Small Eggplant Pickles Stuffed with Garlic Cloves and Herbs

Vegetable Pastes

Red Pepper Paste

Sun-Cooked Tomato Paste

Pilaf

Pilaf with Eggplant and Pine Nuts

Pilaf with Spring Fava Beans and Fresh Dill

Saffron Pilaf

Bulgur Pilaf with Lentils, Tomato, Jalapeños, and Mint

Bulgur Pilaf with Chick-Peas

Tomato Pilaf

Turkistani Pilaf

Pilaf with Fresh Anchovies from the Black Sea Region

Pilaf with Mussels and Fresh Dill

Manti and Other Pasta Dishes

Manti À La Tatare

Manti with Chick-Peas and Yogurt Sauce

Baked Manti

Spaghetti with Eggplant, Roasted Red Peppers, and Poblano Chilies

Pasta with Meat and Yogurt-Mint Sauce

Breads, Rolls, and Börek

Flat Breads and Filled Pide

Flat Bread

Peasant Flat Bread Baked on a Griddle

Flaky Griddle Bread with Tahini

Olive Oil Bread with Black Olives

Feta-and-Dill-Filled Small Pide

Small Pide with Eggplant Filling

Open Pide with Spicy Lamb Filling

Enriched Breads and Rolls

Sesame Rounds

Sesame Rings

Delicate and Buttery Yeast Rolls

Paskalya Bread

Flaky and Buttery Turnovers

Kandil Rings

Crispy Sesame Tea Rings with Mahleb

Bôrek

Anatolian Börek

Circassian Börek

Griddle Börek with Spicy Veal Filling

Talash Börek (Lamb and Pistachio Filling in Puff Pastry)

Börek with Spinach Filling

Filo Triangles with Spicy Filling of Meat and Pine Nuts

Börek with Eggplant Filling

Börek with Chicken Filling

Desserts

Hazelnut Baklava

Pistachio Bird Nests

Semolina, Saffron, and Pistachio Helva

Poached Dried Apricots Filled with Yogurt Cream and Sprinkled with Pistachios

Kaymak

Poached Dried Figs Stuffed with Walnuts

Sweet Saffron Rice with Pistachios and Almonds

Quince Stewed in Pomegranate Syrup and Served with Yogurt Cream

Sweet Yogurt Dessert with Pomegranate Sauce

Sweet Yogurt Cream

Apricot Fruit Rolls

Aşure

Pistachio Muhallebi

Rice Pudding Perfumed with Rose Water

Pudding Made with Breast of Chicken

Turkish Beignets Sweetened with Vanilla Syrup

Golden Fritters

Yogurt and Pistachio Cake

Semolina-Pistachio Cake with Apricot Cream Apricot Cream

Butter Cookies

Almond Macaroons

Flower and Fruit, Color and Scent

Sherbets and Syrups

Rose Petal Syrup and Sherbet

Syrup of Violets and Violet Sherbet

Almond Sherbet

Apricot Ice

Compotes

Jasmine-Perfumed Raisin Compote

Quince, Apple, and Pomegranate Compote

Chilled Summer Fruit in Rose Petal-Infused Syrup

Flower Sugars and Preserves

Rose Sugar

Rose Petal Preserve

Sun-Cooked Apricot Jam

Sun-Cooked Purple Plum Marmalade

Turkan’s Quince Preserve

Coffee and Other Beverages

Turkish Coffee

Tea

Boza

Kimiz and Ayran Yogurt Cooler

Some Turkish Ingredients

Yogurt

Yogurt Cream

Mellow Yogurt Cream

Butter

Eggplant

Peppers and Chilies

Tomatoes

Bibliography

Glossary

Metric Conversion Charts

Index

Acknowledgments

About the Author

Copyright

About the Publisher