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    RecipesManiac.com   >   National + Regional Cookbooks   >   Mediterranean   >   Turkish
    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Turkish

       
     

    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.

      Cacik

    • 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.

      Baklava

    • 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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    Instant Pot Cookbook: Chef Approved Instant Pot Recipes Made For Your Instant Pot – Cook More In Less Time (Instant Pot Pressure Cooker Recipes Cookbook)

    By Emma Watson

    CreateSpace Independent Publishing Platform
    Paperback (112 pages)

    Instant Pot Cookbook: Chef Approved Instant Pot Recipes Made For Your Instant Pot – Cook More In Less Time (Instant Pot Pressure Cooker Recipes Cookbook)
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    Product Description:

    Do you want more time to yourself?

    Do you want that and still be able to present beautifully prepared food to your family and friends?

    Cooking isn’t the chore that it once was. You no longer have to spend endless hours in preparation, away from the rest of the family, just to put a good meal on the table.

    Now, with Instant Pot Cookbook: Chef Approved Instant Pot Recipes Made for Your Instant Pot – Cook More in Less Time, you can offer a tantalising range of meals quickly and with less mess, including:

    • Breakfasts
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    And with an introduction that gives you information on how to get the best from your Instant Pot, you will soon be preparing all your family favorites in less time, while not sacrificing ANY of the taste or flavors you have come to love.

    Instant Pot Cookbook is the complete guide to getting you using your Instant Pot like a pro. Purchase now and start enjoying good food, while increasing your free time.

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

    By Camila Claire

    Independently published
    Paperback (216 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.

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    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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    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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    • Used Book in Good Condition
    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

    Ranging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine is fresh, distinctive, and flavorful—the 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!

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

    By John Gregory-Smith

    Kyle Cathie Limited
    Hardcover (240 pages)

    Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea
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    • Kyle Cathie Limited
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    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.

    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.

    Tree of Life: Turkish Home Cooking

    By Joy E. Stocke & Jason Varney

    imusti
    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.

    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. Recipes include Circassian Chicken, Carrot Hummus with Toasted Fennel Seeds, Spice-Route Moussaka, Weeknight Lamb Manti, Stuffed Grape Leaves, and Black Sea Hazelnut Baklava, and so much more.

    The Complete Book Of Turkish Cooking: All The Ingredients, Techniques And Traditions Of An Ancient Cuisine

    By Ghillie Basan

    imusti
    Paperback (256 pages)

    The Complete Book Of Turkish Cooking: All The Ingredients, Techniques And Traditions Of An Ancient Cuisine
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    • Hermes House UK
    Product Description:
    Discover classic and modern Turkish cooking in more than 150 authentic recipes, shown step by step in 800 sumptuous photographs.

    Turkish Fire: Street Food and Barbecue from the Wild Heart of Turkey

    By Sevtap YĂĽce

    Hardie Grant
    Released: 2016-05-31
    Hardcover (240 pages)

    Turkish Fire: Street Food and Barbecue from the Wild Heart of Turkey
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    Product Description:
    Be transported to the fiery, impassioned street food culture at the heart of Turkey's busy metropolis. With a focus on authentic street food and barbecue, Turkish Fire shows you how to recreate this moreish food in your own kitchen, bringing to life the verve and adoration for food that the people of Sevtap YĂĽce's homeland possess. With mouth-watering recipes for morning, noon and night, Sevtap takes readers through a day in the bustling markets and stalls and streets of this captivating country. Covering street food for every meal, along with salads, sides and sweets, Sevtap shows readers how to eat their way through the day, Turkish-style - from Biberli Yumurta (chili eggs), to Kiymali gozleme (bread stuffed with lamb), and Tavuklu pilaf (chicken pilaf) to Gullu kek (rose petal cake).

    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.

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