Istanbul: Recipes from the Heart of Turkey

Istanbul: Recipes from the Heart of Turkey

Rebecca Seal

Language: English

Pages: 256

ISBN: 1742706010

Format: PDF / Kindle (mobi) / ePub


The food of Istanbul is as rich, colourful and multilayered as the ancient culture that created it. Rebecca Seal successfully manages the unimaginable: bringing it to us in its full magnificent glory.'
- Yotam Ottolenghi, author of Plenty and Jerusalem

Walk the streets of Istanbul and you'll see a city of wonderful contradictions: step out of a stylish modern bar and you're likely to turn a corner and find lamb kebabs roasting over coals on a tiny food cart, in the shadow of towering minarets. This fascinating place, where East meets West and Europe borders Asia, inspired Rebecca Seal and Steven Joyce to create Istanbul, a food tour of the city.

From simple meze dishes to fragrant Ottoman-era stews, Istanbul is full of over 90 mouth-watering recipes, from breakfast to dinner, side dishes to dessert. Start your day with Spiced Scrambled Eggs or Fresh Fig Jam and Yoghurt, and for dinner try Roasted Eggplants Stuffed with Spiced Lamb, crunchy Fennel Salad with Radishes and Sumac, or Chicken with Apricots and Almonds - these authentic dishes will transport you to the kitchens of Istanbul.

Table of Contents
Introduction
Key Ingredients
Kahvalti - Breakfast
Pideler've Hamur Isleri - Breads and Savoury Pastries
Meze've Salatalar - Mezes and Salads
Et've Balik - Meat and Fish
Sebze Yemekleri - Vegetables and Sides
Cesni - Pickles and Garnishes
Tatlilar, Pastalar've Icecekler - Desserts, Cakes and Drinks
Index
Acknowledgements

 

 

 

 

 

 

 

 

 

 

 

for scooping. Gâvurdaği Salatasi Tomato, Walnut and Pomegranate Molasses Salad Nuts feature heavily in Turkish salads and this is no exception. If you don’t have pomegranate molasses, use balsamic vinegar in the dressing instead. SERVES 4 400 g (14 oz/2 cups) variety of tomatoes, chopped and drained 50 g (1¾ oz/generous ⅓ cup) roughly chopped walnuts 3 tablespoons chopped flat-leaf parsley 1 tablespoon olive oil 1 teaspoon pomegranate molasses salt and freshly ground black pepper lemon

are famous for cooking the best kebabs. True Adana kebabs are so fiercely protected that they have recently been given a Controlled Designation of Origin by the Turkish patents office. You can easily find delicious Adana-style kebabs in Istanbul too, where they are made to similarly exacting standards: with hand-minced (ground) lamb, lamb’s tail fat, sweet red pepper and salt plus, occasionally, garlic and chilli too, moulded into sausage shapes and impaled on long skewers before being cooked

pepper pastes. Cook for 2 minutes, stirring, and then add the fresh tomato. Allow to cook for a further 2–3 minutes. Meanwhile toast the cumin seeds in a dry pan, just until fragrant. Grind them to a powder in a pestle and mortar and add to the tomato and onion mixture. Add the hot water to the pan and bring to the boil. Add the cannellini beans. Simmer everything, stirring occasionally, until the sauce has reduced to a thick soupy consistency, about 15 minutes. Taste and add a little seasoning.

store in the fridge. Leave for 2–3 weeks to mature. Serve alongside spicy meats, with pilaf or with smoked fish. Biber Salçasi Quick Red Pepper Paste Biber Salçasi, whether bought in a jar from a Middle Eastern store or tasted in Turkey itself, is a thick red paste with the same texture as concentrated tomato purée (paste). It takes a long time to make and you need a good dose of sunshine to do it properly, as it gets its dark red colour from the paste spending hours drying in the sun. If you

with a soft, stringy honeycomb texture inside, so flour your hands too. Knock back the dough by pressing out the air with your knuckles, and then divide it into two balls. Re-cover the balls and leave to rest for 15–20 minutes. Meanwhile, preheat the oven to its maximum setting, around 240°C (475°F/ gas 9), and place 2 pizza stones or large, upturned baking trays in to heat up. Whisk together the egg yolk and milk. Flour the work surface and your hands again and firmly flatten each piece of

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