A Culinary Journey through Turkey

By Pablo Picante

Embark on a culinary odyssey with "A Culinary Journey through Turkey," where tradition, innovation, and a love for good food come together. These 83 authentic recipes capture the essence of Turkish cuisine, inviting you to recreate the magic in your own kitchen. From mezes to desserts, every dish tells a story, and each bite is a step into the heart and soul of this gastronomic wonderland. Get ready to savor the flavors, share the joy, and create lasting memories with the taste of Turkey on your plate.

• Language: English
• Publisher: Richards Education
• Release date: Jan 21, 2024
• ISBN: 9798224160082

Book preview

Chapter 1: Starters and Mezes

Hummus with Turkish Spices

Ingredients:

●  1 can (15 oz) chickpeas, drained and rinsed

●  1/4 cup tahini

●  1/4 cup extra-virgin olive oil

●  2 cloves garlic, minced

●  1 teaspoon ground cumin

●  1/2 teaspoon paprika

●  Juice of 1 lemon

●  Salt to taste

●  Turkish spices for garnish (sumac, dried mint, and a drizzle of olive oil)

Instructions:

In a food processor, combine chickpeas, tahini, olive oil, minced garlic, cumin, paprika, and lemon juice.

Process until smooth and creamy. If needed, add a splash of water to achieve the desired consistency.

Season with salt to taste and blend again.

Transfer the hummus to a serving bowl, create a well in the center, and sprinkle Turkish spices over the top.

Drizzle with olive oil and serve with warm pita bread or vegetable sticks.

Muhammara: Red Pepper and Walnut Spread

Ingredients:

●  3 red bell peppers, roasted and peeled

●  1 cup walnuts, toasted

●  2 cloves garlic, minced

●  1/4 cup extra-virgin olive oil

●  1 tablespoon pomegranate molasses

●  1 teaspoon ground cumin

●  Salt and pepper to taste

●  Aleppo pepper for garnish (optional)

Instructions:

In a food processor, combine roasted red peppers, toasted walnuts, minced garlic, olive oil, pomegranate molasses, and cumin.

Blend until smooth, adding more olive oil if needed to reach the desired consistency.

Season with salt and pepper to taste, adjusting the flavors as necessary.

Transfer the spread to a serving bowl, drizzle with a bit more olive oil, and sprinkle with Aleppo pepper for an extra kick.

Serve with pita bread or as a dip for veggies.

Sigara Borek: Feta and Parsley Stuffed Phyllo Rolls

Ingredients:

●  Phyllo dough sheets

●  1 cup feta cheese, crumbled

●  1/2 cup fresh parsley, chopped

●  1 egg (for egg wash)

●  Olive oil for brushing

Instructions:

Preheat the oven to 375°F (190°C).

In a bowl, combine crumbled feta and chopped parsley.

Lay out a sheet of phyllo dough and brush it lightly with olive oil.

Place a small amount of the feta and parsley mixture at one end of the phyllo sheet.

Roll the phyllo over the filling, folding the edges to seal, creating a cigar-like shape.

Place the rolls on a baking sheet, seam side down, and brush the tops with beaten egg for a golden finish.

Bake for 15-20 minutes or until golden brown and crispy.

Serve warm as an appetizer or snack.

Patlican Salatasi: Roasted Eggplant Salad

Ingredients:

●  2 large eggplants

●  2 cloves garlic, minced

●  1/4 cup extra-virgin olive oil

●  Juice of 1 lemon

●  Salt and pepper to taste

●  Fresh parsley for garnish

Instructions:

Preheat the oven to 400°F (200°C).

Prick the eggplants with a fork and roast them in the oven until the skin is charred and the flesh is soft (about 45-60 minutes).

Let the eggplants cool, then peel and dice the flesh.

In a bowl, mix the diced eggplant with minced garlic, olive oil, lemon juice, salt, and pepper.

Garnish with fresh parsley.

Serve the roasted eggplant salad as a side dish or appetizer.

Cacik: Yogurt with Cucumber and Mint

Ingredients:

●  2 cups Greek yogurt

●  1 cucumber, finely diced

●  2 cloves garlic, minced

●  1 tablespoon fresh mint, chopped

●  1 tablespoon extra-virgin olive oil

●  Salt and pepper to taste

Instructions:

In a bowl, combine Greek yogurt, diced cucumber, minced garlic, and chopped mint.

Mix well, ensuring the ingredients are evenly distributed.

Drizzle olive oil over the top and season with salt and pepper.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve as a refreshing side dish or dip with pita bread.

Kisir: Turkish Tabbouleh

Ingredients:

●  1 cup fine bulgur

●  1 1/2 cups boiling water

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