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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Turkish
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    How to Cook dishes from Turkey

    Turkey Turkey is in a unique geographical position, straddling both Europe and Asia, and thus the national cuisine combines both European and Asian influences. In fact, Turkish cuisine owes much of its heritage to the cuisine of the vast Ottoman Empire, which encompassed not only what is today modern Turkey, but also territorities in the Middle East, North Africa and southern Europe. As a result of this Ottoman heritage, Turkish cuisine combines influences from Arab and Middle Eastern cuisine, as well as Armenian cuisine, Greek cuisine, and Persian cuisine, with traditional Turkic elements from Central Asia such as yogurt.

    In would incorrect however to assume that Turkish cuisine was homogenous throughout the entire country. This is very far from the case - there are specific dishes and flavors unique to each region of Turkey:
    • Olive trees are grown in the densely populated region of Marmara (the area around the Bosphorus, Dardanelles and the Sea of Marmara), as well as near to the Aegean and Mediterranean coasts, and these regions are known for their Mediterranean style cuisines.

    • Northern Turkey, near the Black Sea coast, is known for anchovies and corn.

    • Central Anatolia is famous for its pastry dishes: gözleme, keskek and manti.

    • Southeastern Turkey is well-known for mezes, kebabs and desserts such as baklava, kadayif and künefe.
    Some popular Turkish dishes include:
    • Adana kebap - A long grilled kebab made from ground lamb, originally from the city of Adana, where it is known as "kiyma kebabi".

    • Arnavut cigeri - Fried liver.

    • Ayran - A popular chilled yoghurt drink.

    • Börek - Dough stuffed with cheese, meat or vegetables.

    • Bursa kebab - Originally invented by Iskender Iskenderoglu, and known as "Iskender kebap" (which is a trademark), this dish is a variant of döner kebap. Grilled lamb slices are based with tomato sauce and layed over pide (pita) bread, and covered with melted butter and yogurt.

      Bursa kebab

    • Cacik - The Turkish version of tzatziki (a dip found in Greek cuisine) - Yoghurt with cucumber, mint and olive oil, served cold and eaten as a side dish.


    • Dolma - Stuffed vegetables. There are two main variants: a meat ("kiyma") mixture containing ground meat, onions, rice and spices, which is served warm, and vegetables mixtures, which are served at room temperature.

    • Domates - Tomato soup.

    • Döner kebap - Literally translated from Turkish, döner kebap means "turning roast". It is meat (lamb or mutton, beef, or chicken) cooked on a rotating spit. The meat is usually served in a pide (Turkish pita bread). Versions with salad and sauce added were invented by the Turkish community resident in Germany, in a (extremely successful) attempt to broaden the dish's appeal - döner kebap has become a popular fast food throughout the world.

    • Gözleme - A savory pastry made by thinly rolling dough and repeatedly folding. It is then filled and browned in a pan. There are many different variations, each with their own names, including Etli (meat filling), Ispanakli (spinach), Karisik (mixed filling), Katmer (plain), Kiymali (ground lamb), Mantarli (mushrooms), Patatesli (mashed potatoes) and Peynirli (filled with feta cheese).

    • Hummus - A dip made from ground chickpeas with sesame tahini (ground sesame seeds), lemon juice and garlic.

    • Imam bayildi - Eggplant (aubergine) stuffed with onions, tomatoes and garlic, then simmered in olive oil, served cold.

    • Iskembe çorbasi - Tripe (edible offal from the stomaches of cattle) soup. Often served season with lemon juice or vinegar.

    • Karniyarik - Very similar to Imam bayildi, but also containing ground meat, and served hot.

    • Keskek - A stew made from meat with wheat or barley.

    • Köfte - Meatballs made from ground meat with bread and egg. There are many variants such as "kadinbudu köfte" which contains rice, and "Çig köfte" which contains raw ground meat.

    • Kuskus - The Turkish version of couscous.

    • Lahmacun - Sometimes known as "Turkish pizza", lahmacun is a round flat piece of dough, topped with ground beef or lamb, and served rolled up with vegetables (most commonly onions, peppers or tomatoes) or pickles.

    • Mahmudiye - Chicken with almonds, apricots, black pepper, currants and honey.

    • Manti - A Turkish pasta made from dough balls filled with ground meat. It is served with yogurt, flavored with herbs and spices, and warmed in olive oil or butter.

    • Menemen - Eggs with green peppers, onions and tomatoes.

    • Patlican begendi - A hot eggplant (aubergine) dish, also containing meat, cheese, milk and flour.

    • Patlican salatasi - Literally translated from Turkish, the name means "eggplant salad". There are quite a few variations of this dish, the eggplant (aubergine) may be baked or broiled (grilled) over a open flame before peeling so it has a smokey flavor, and then mixed with yoghurt, olive oil and garlic, or with olive oil, lemon juice and garlic, and served at room temperature.

      Patlican salatasi

    • Shish kebab - Grilled chicken or lamb, marinated and cooked on a skewer over an open fire. Lamb from milk-fed lambs is particularly favored.

    • Sujuk - A sausage made from ground beef with spices, and allowed to dry for several weeks. It must be cooked before eating, and is a popular at breakfast and in fast foods.

    • Tarhana - A dried food based on a fermented mixture of cracked wheat, yogurt and vegetables - its dryness and acidity means that it preserves well for a long time. Tarhana is eaten in the form of a soup.
    Some Turkish desserts and sweets include:
    • Baklava - A sweet pastry dessert made with phyllo dough, filled with chopped walnuts or pistachios, and sweetened with syrup or honey.


    • Helva - A sweet made from tahin (sesame seed paste), flour or semolina.

    • Kadaif - A dessert made from shredded dough or phyllo pastry. There are quite a few variants of this dish, including "künefe" which contains melted cheese and is served hot with pistachios and walnuts.

    • Lokum - Turkish delight.

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    Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey

    By Robyn Eckhardt

    Rux Martin/Houghton Mifflin Harcourt
    Released: 2017-10-10
    Hardcover (352 pages)

    Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey
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    Product Description:
    The most extensive and lushly photographed Turkish cookbook to date, by two internationally acclaimed experts

    Standing at the crossroads between the Mediterranean, the Middle East, and Asia, Turkey boasts astonishingly rich and diverse culinary traditions. Journalist Robyn Eckhardt and her husband, photographer David Hagerman, have spent almost twenty years discovering the country’s very best dishes. Now they take readers on an unforgettable epicurean adventure, beginning in Istanbul, home to one of the world’s great fusion cuisines. From there, they journey to the lesser-known provinces, opening a vivid world of flavors influenced by neighboring Syria, Iran, Iraq, Armenia, and Georgia.
    From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English.

    Air fryer Cookbook: 400+ Healthy Quick & Easy Recipes For Your Family

    By Camila Claire

    Independently published
    Paperback (183 pages)

    Air fryer Cookbook: 400+ Healthy Quick & Easy Recipes For Your Family
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    Product Description:

    The Only Air Fryer Cookbook You'll Ever Need...

    Hot Air Frying!

    The new Innovation in your kitchen

    Dear Reader,

    This is Camila Claire. This book has relevant information about the Air fryer and a great collection of Delicious 400+ healthy, quick and easy recipes to fry, bake, grill, And roast, with your air fryer

    I Know you are in the urge of learning more about hot and sizzling new kitchen gadget air fryer. That’s why you are here. look no more because this is where you will get to know all you never knew about this magical kitchen mate.

    This book is nicely illustrated with the basic knowledge of air fryer and its benefits. And as a bonus, you will find more than 400+ amazingly delicious air fryer recipes that are quick and easy to make with simple ingredients. There is a huge variety of meals such as breakfast, lunch, dinner, snacks, Sea Food, main course, meat, poultry, vegetarian and Dessert recipes.

    Thus, the variety goes on and on for healthy eating. The food cooked in an air fryer is not only healthy but it contains very low fats Which help to stop your increasing weight. just imagine how much you can cut down on calories in take just by omitting so much fats the deep-fried foods absorb. Enjoy the healthy deep fried food with no fear of calories Now.

    Grab Your 400+ Air fryer Delicious recipes cookbook Today, and start enjoying cooking in the whole new way.

    Instant Pot Cookbook: 555 Most Delicious & Easy Instant Pot Recipes for The Everyday Home. Anyone Can Cook

    By Kelly Smith

    CreateSpace Independent Publishing Platform
    Paperback (280 pages)

    Instant Pot Cookbook: 555 Most Delicious & Easy Instant Pot Recipes for The Everyday Home. Anyone Can Cook
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    ***Today's Special Price*** We know you want to become a master chef in the kitchen! We know you want to impress your guests, your friends and all your loved ones with your cooking skills.

    Well, now you can! This magnificent cookbook provides you the tools you were looking for so long!

    In this book, we’ll explore the surprising variety of easy dishes you can make with your instant pot pressure cooker.

    We can assure you that everyone will admire you from now on! Everyone will adore your foods! Your success in the kitchen is guaranteed with just two simple tools: this great cookbook and an instant pot! With our book you'll discover the 555 amazing recipes under various sections such as

    Breakfast Dishes

    Lunch Dishes

    Side Dishes

    Poultry Dishes

    Meat Dishes

    Snacks & Appetizers

    Fish & Seafood Dishes

    Vegetable Dishes

    Desserts Recipes

    Whether you're in the mood for eggs, seafood. meat, grains, poultry or vegetables - you can find everything inside!

    Nuwave Oven Cookbook: 160+ Amazingly Healthy and Delicious NuWave Oven Recipes for YOUR HEALTHY FAMILY

    By Mary Grace

    Independently published
    Paperback (166 pages)

    Nuwave Oven Cookbook: 160+ Amazingly Healthy and Delicious NuWave Oven Recipes for YOUR HEALTHY FAMILY
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    Healthy and Delicious NuWave Oven Recipes for YOUR HEALTHY FAMILY

    This innovative new idea is designed to save you time and effort and uses a special combination of 3 types of heat - convection, conduction and infrared. No pre-heating and no need to defrost food before placing it in the oven!

    All you need to do is take the food from the freezer and place it into your NuWave oven. Once you’ve set the timer you do not have to do anything else, other than enjoy your meal.

    No extra fat is needed for cooking in a NuWave oven, making this new idea a healthy choice for your family. The unique design also ensures that all the excess fat from your food drains away, leaving you with tasty and delicious low-fat food.

    The advantages don’t stop there. It also:

    • Saves your time

    • Makes meat and fish irresistible

    • Saves energy

    • Reheats leftovers to their original standard

    With our boom you'll discover the amazing recipes under various sections such as:

    • Tasty Breakfast

    • Amazing Appetizers,

    • Pleasing Poultry,

    • Best Beef and Lamb,

    • Super Seafoods,

    • Delightful Vegetables,

    • Baked Biscuits, Slices, Scones,

    • Delicious Desserts and Puddings,

    • Healthy Snacks

    There are several reasons you should get this book:

    • We collected recipes for both fish and meat lovers
    • Our cookbook breaks every single step down and ensures that you know exactly what you need to do to prepare each recipe.
    • Your level of experience with NuWave oven doesn't matter - our book applies to any level!
    • recipes in this book are healthy and delicious.
    • You will enrich your daily life with tasty and nice-looking dishes
    • Healthy and well balanced food every day

    Throughout the book, you will be introduced to the very concepts of your NuWave Oven and will be discussing the core mechanics of your NuWave Oven and help you fully familiarize with it before venturing into the world of modern day kitchen appliances.

    Tree of Life: Turkish Home Cooking

    By Joy E. Stocke

    Hardcover (256 pages)

    Tree of Life: Turkish Home Cooking
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    • Burgess Lea Press
    Product Description:

    Explore the refined flavors and seductive aromas of the Turkish table with Tree of Life. These are tastes that can't be found anywhere else on Earth.

    When Joy Stocke and Angie Brenner first met on the balcony of a guesthouse in a small resort town on the Mediterranean coast, they discovered a shared love of history, literature, and local food traditions. The two new friends set off on a cultural adventure tour of Turkey that spanned ten years. Returning home to their respective American kitchens, they couldn't help but call upon the flavors of Anatolia as a kind of culinary souvenir, and incorporate that sensibility into the food they cook every day for themselves, family, and friends.

    Based on the memoir Anatolian Days and Nights, Tree of Life presents more than 100 accessible recipes inspired by Turkish food traditions found in the authors' travels. These thoughtful adaptations of authentic dishes draw on readily available ingredients while featuring traditional techniques.

    Just a small selection of recipes in Tree of Life include:

    • Circassian Chicken
    • Carrot Hummus with Toasted Fennel Seeds
    • Spice-Route Moussaka
    • Weeknight Lamb Manti
    • Stuffed Grape Leaves
    • Black Sea Hazelnut Baklava
    • Much more


    Yashim Cooks Istanbul

    By Jason Goodwin

    Goodwin Jason
    Hardcover (224 pages)

    Yashim Cooks Istanbul
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    • Yashim Cooks Istanbul
    Product Description:
    Edgar-winning crime writer Jason Goodwin's 'Yashim the Ottoman Investigator' series is published in more than forty languages. Now Yashim's cooking has inspired a cookbook, evoking the color and flavor of the Ottoman world. 
    Yashim Cooks Istanbul includes over eighty Turkish recipes, with full color illustrations and tempting descriptions from the novels.
    Fans of the series have been asking for this book ever since Yashim made his first appearance in The Janissary Tree (2006), winner of the Edgar Award for Best Novel.
    NPR's Book Concierge selected YASHIM COOKS ISTANBUL: Culinary Adventures in the Ottoman Kitchen among their Best Books of 2016.
    Yashim Cooks Istanbul covers the full spectrum of Turkish cookery, from simple meze and vegetable dishes to meat, fish and puddings. Good in the kitchen, good on the table, it will draw the reader into the extraordinary atmosphere of old Istanbul. Step back into Yashim's world, where the flavors and colors of Istanbul come to life: Yashim Cooks Istanbul is about time travel - and you don't have to leave your kitchen to make the trip.

    Arabesque: A Taste of Morocco, Turkey, and Lebanon

    By Claudia Roden

    Roden, Claudia
    Released: 2006-10-31
    Hardcover (352 pages)

    Arabesque: A Taste of Morocco, Turkey, and Lebanon
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    Product Description:
    In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

    From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

    From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

    From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

    Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

    Sultan's Kitchen: A Turkish Cookbook

    By Ozcan Ozan

    Brand: Periplus Editions
    Released: 2001-05-01
    Paperback (160 pages)

    Sultan s Kitchen: A Turkish Cookbook
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    Product Description:
    "Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston Globe

    Contemporary Turkish cuisine ranges from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. It is fresh, distinctive, and flavorfuluthe result of over five centuries of culinary tradition.

    Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients.

    The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!


    By David Dale

    Murdoch Books
    Hardcover (360 pages)

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    Product Description:
    Anatolia is a beautifully illustrated exploration of classic Turkish cuisine and culture, adapted for modern life. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey. Somer and David bring us more than 150 accessible recipes with rich colour photographs shot on location in Turkey. Also included are feature spreads on local Turkish chefs and producers and their specialities, adding another fascinating layer to the book. Take a unique glimpse into the worlds of old and new Turkey with this beautiful, multidimensional cookbook.

    Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea

    By John Gregory-Smith

    Gregory Smith John
    Hardcover (240 pages)

    Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea
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    • Turkish Delights Stunning Regional Recipes from the Bosphorus to the Black Sea
    Product Description:
    From the sumptuous buttery pide of Samsun on the Black Sea to the fiery kebabs of the east, Turkish cuisine is regional, seasonal, and steeped in history. Opulent Ottoman dishes first eaten centuries ago in the sultans' palaces, humble peasant stews, and mouth-watering street food all come together in this collection of over 100 aromatic and alluring recipes.

    Turkey is home to a varied cuisine that begs to be explored, region by region; from the huge, snow-capped mountains of the East and the vast, lake-covered plains of the center to the balmy Aegean and Mediterranean coasts. Discover the Iskender kebab from the city of Bursa in the northwest, sample the Akçaabat Beef Köfte from the Black Sea region, and give in to temptation by tasting sweet Katmer pastries from Gaziantep.

    With inspiring and exciting dishes covering everything from Turkish breakfasts and salads to delicious kebabs and exquisite seafood, plus sweet dishes, let John Gregory-Smith show you his world of Turkish Delights.

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