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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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    The Super Easy Air Fryer Cookbook: Crave-Worthy Recipes for Healthier Fried Favorites

    By Brandi Crawford

    Rockridge Press
    Released: 2018-08-14
    Paperback (182 pages)

    The Super Easy Air Fryer Cookbook: Crave-Worthy Recipes for Healthier Fried Favorites
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    Product Description:

    From Chicken and Waffles to Cinnamon Sugar Donut Holes, fried food is hard to resist―so don’t! The Super Easy Air Fryer Cookbook offers the easiest recipes to indulge in healthier fried favorites any day of the week.

    Crispy on the outside, juicy on the inside, and easy to make―The Super Easy Air Fryer Cookbook combines everything you love about air frying with the easiest, everyday recipes to enjoy conveniently crispy meals.

    The Super Easy Air Fryer Cookbook feeds your family healthier everyday meals without compromising the amazing fried flavor we all crave, with:

    • 100 easy air fryer cookbook recipes that feature quick prep and cook times―most recipes are ready in 30-minutes or less―and use grocery go-to ingredients for hassle-free cooking
    • A guide to air frying that offers tips for getting started and troubleshooting your air fryer, plus handy charts for guiding timing and temperature
    • Recipe labels that indicate fast, family-favorite, gluten-free, and vegetarian dishes, and "Aren't You Glad You Didn't Deep Fry" air fryer cookbook recipes, plus detailed nutritional information and serving sizes

    Everyone loves fried food. Now, you can enjoy the full taste of your favorite fried foods―without any of the guilt―when you whip up easy meals in minutes with The Super Easy Air Fryer Cookbook.

    Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey

    By Robyn Eckhardt

    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: 550 Air Fryer Recipes for Delicious and Healthy Meals (2017)

    By Paul Chase

    CreateSpace Independent Publishing Platform
    Paperback (302 pages)

    Air Fryer Cookbook: 550 Air Fryer Recipes for Delicious and Healthy Meals (2017)
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    Product Description:

    Air Fryers help you cook healthy and delicious meals in no time!

    You don't need to be an expert in the kitchen to cook delightful meals for your loved ones!

    You just have to own an air fryer and "Air Fryer Cookbook: 550 Air Fryer Recipes for Delicious and Healthy Meals"!

    With this cookbook, you will soon make the best dishes ever and you will impress everyone around you with your home cooked meals!

    To make sure you are not getting bored cooking we collected 550 Air Fryer Recipes!

    "Air Fryer Cookbook: 550 Air Fryer Recipes for Delicious and Healthy Meals" will show you how to make the best breakfasts, lunch recipes, side dishes, snacks, appetizers, fish and seafood recipes, meat, poultry and veggie ones and desserts using your Air Fryer.

    Have a look at some recipes we gathered:

    • Bell Peppers Frittata
    • Shrimp Sandwiches
    • Dates and Millet Pudding
    • Philadelphia Chicken Lunch
    • Cheese Ravioli and Marinara Sauce
    • Vermouth Mushrooms
    • Yellow Squash and Zucchinis Side Dish
    • Cauliflower and Broccoli Delight
    • Shrimp and Chestnut Rolls
    • Trout Fillet and Orange Sauce
    • Chicken Thighs and Apple Mix
    • Tomato Cake
    • Strawberry Shortcakes

    We can assure you that all the meals you cook in your air fryer will taste so good and that everyone will admire your cooking skills from now one!

    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.

    Tree of Life: Turkish Home Cooking

    By Joy E. Stocke

    Burgess Lea Press
    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


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

    By Ghillie Basan

    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.

    Anova Sous Vide Cookbook: Best Complete Effortless Meals and Perfectly Cooked Recipes Crafting at Home through a Modern Technique with ... (Best Sous Vide Cooking) (Volume 1)

    By Delorean Deleware

    CreateSpace Independent Publishing Platform
    Paperback (146 pages)

    Anova Sous Vide Cookbook: Best Complete Effortless Meals and Perfectly Cooked Recipes Crafting at Home through a Modern Technique with ... (Best Sous Vide Cooking) (Volume 1)
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    Early Discount Pricing...Limited Time Only!

    Restaurant Quality Cooking DONE RIGHT AT HOME

    These Sous Vide recipes are a great asset as a part of your recipe playbook to have in your kitchen. We’ve made this book easy to follow and great to read! That’s why this is a must have cookbook.
    We’ve “Packed a Punch” by adding these hand selected menu items for your devouring needs. Just put the food in your sous vide air sealed bag and turn on your Sous Vide. You can even walk away and control this device from your smart phone! Now That’s Amazing in Itself! Most of these recipes inside of this book are very healthy indeed! We always want to keep in mind that there are lots of families wanting to eat as clean and healthy as they can.
    • Teriyaki Chicken
    • Chicken with Citrus Maple Glaze
    • Honey Garlic Chicken Wings
    • Spicy Citrusy Aji Amarilo Chicken Wings
    • 4 Alarm Habanero Chicken Wings

    • Beef
    • Korean Kalbi Short Ribs
    • Hanger Steak
    • Beef Meatballs
    • Tuscan Rib Eye Steak
    • Smoked Brisket

    • Pork
    • Miso Soy Glazed Pork Chops
    • Asian Marinated Pork Belly
    • Spice Rubbed Pulled Pork
    • Bacon
    • Chipotle Apple Pork Loin

    • Seafood
    • Cilantro Lime Shrimp
    • Poached Salmon with Basil Butter
    • Brown Butter Scallops
    • Lobster Tails with Tarragon and Butter
    • Halibut with Citrus Sauce
    • Squid with Garlic and Parsley Sauce

    • Vegetables
    • Parmesan Garlic Asparagus
    • Blackened Brussels Sprouts with Garlic and Bacon
    • Asian Inspired Bok Choy
    • Rosemary and Garlic Potatoes
    • Candied Sweet Potatoes

    • Risotto
    • Garlic Cheese Risotto
    • Artichoke & Roasted Red Pepper Risotto
    • Turkey & Mushroom Risotto
    • Spring Vegetable Risotto
    • Fennel Risotto

    • Eggs
    • Roasted Red Pepper Egg White Bites
    • Caramelized Onion and Broccoli Paleo Egg Bites
    • Chorizo and Cheddar Omelet
    • Parmesan and Scallion Omelet
    • Japanese Savory Egg Custard (Chawanmushi)
    • Deviled Eggs

    • Cocktails & Beverages
    • Crème De Coco
    • Jalapeno Vodka
    • Apple and Cardamom Gin
    • Ginger Infused Brandy
    • Habanero Tequila
    • Bacon Infused Bourbon
    • Cold Brew Coffee
    • Lemon Ice Tea
    • Raspberry Mint Ice Tea
    • Hibiscus punch
    • Red Wine Plum Shrub

    • Dessert
    • Masala Chai Crème Brulee
    • Honey Lavender Poached Peaches
    • Poached Pears with Cabernet Reduction
    • Mini Cheesecake
    • Chocolate Pot De Creme
    • White Chocolate Macadamia Nut Pot De Creme
    • Caramel Apple Rice Pudding
    • Mini Lemon Chia Cakes

    • Sauces
    • Mango Chutney
    • Stout Spiked Grain Mustard
    • Cranberry Sauce
    • Bourbon Apple Chutney
    • Hollandaise Sauce

    • Infused Oil & Vinegar
    • Blackberry & Basil Infused Vinegar
    • Blood Orange & Rosemary Infused Vinegar
    • Vanilla Lemon Thyme Oil
    • Lemon Ginger Oil
    • Coriander Curry Leaf Oil

    We’ve also included some “Mouth-Watering Marinades” as a SPECIAL BONUS!

    ORDER YOUR COPY NOW! FREE Two-Day Shipping for Amazon Prime Members!

    DISCLAIMER: This book is independently published by, and is not affiliated with, sponsored by, or endorsed by any of the products mentioned in this book. All other company and product names are the trademarks of their respective owners.


    By Selin Kiazim

    Interlink Pub Group Inc
    Hardcover (240 pages)

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    Product Description:
    Turkish-Cypriot dishes that will inspire food lovers to new gastronomic heights. With influences from the Mediterranean, Southern Europe, and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Oklava: Recipes from a TurkishCypriot Kitchen celebrates the culinary delights of this area in a way no cookbook has done before. Oklava translates simply as rolling pin. For Selin Kiazim, this word conjures up memories of her Turkish-Cypriot grandmother: a rolling pin was never far from her hands, which meant a delicious treat was imminent. The same can be said for this book. These sensational recipes will take you on a journey from home-cooked meals and summers spent in Northern Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking at home. Bring the Oklava experience into your home with Turkish delights such as Pistachio crusted Banana & Tahini French Toast with Orange Blossom Syrup and Smoked Bacon; Barbecued Chicken Wings with Garlic and Kayseri Pastirma Dressing; Zucchini, Feta & Mint Fritters; Crispy Pomegranate-Glazed Lamb Breast with Yogurt; Chili-Roasted Cauliflower; and Chocolate, Prune & Cardamom Delice.

    Yashim Cooks Istanbul

    By Jason Goodwin

    Argonaut Books
    Hardcover (224 pages)

    Yashim Cooks Istanbul
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    • Argonaut Books
    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.

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