Sultan's Kitchen: A Turkish Cookbook
Language: English
Pages: 160
ISBN: 962593944X
Format: PDF / Kindle (mobi) / ePub
"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!
grilled meat, or chicken. 1 1/2 pounds fresh spinach, washed and trimmed 1 tablespoon virgin olive oil 4 teaspoons clarified butter (page 7), divided 1 small Spanish onion, finely chopped (1/2 cup) 2 garlic cloves, minced 1 large tomateled, seeded, and diced (3/4 cup) 2 teaspoons salt 2 teaspoons Turkish red pepper or ground red pepper, divided 2 teaspoons paprika, divided 1 recipe Yogurt-Garlic Sauce (page 13), to serve In a large saucepan, bring 2 cups water to a boil and
heat the remaining oil over medium heat. Stir in the red onion and cook for 1 minute, until it's softened but not brown. Stir in the green pepper, green olives, tomatoes, coriander, white wine, and lemon juice. Season with salt and pepper. Gently cook the sauce for about 3 minutes. Pour the sauce over the fish fillets, sprinkle with parsley, and serve. ~~~~~~~~~~~~ Kağitta Levrek Buğulama Sea Bass Poached with Herbs and Raki in Parchment SERVES 4 The raki, an anise-flavored liqueur, makes
line the casserole dish with 1 sheet of filo dough, letting one end of dough hang over the rim of the dish. Brush the dough lightly with the egg mixture. lay a second filo dough sheet on top of the first, only this time let one end of dough hang over the end of a different part of the dish's rim. Continue layering the filo dough in this manner, brushing egg mixture between each layer and making sure that the entire rim of the dish has dough hanging over it. Spoon the cooled rice pilaf into the
the syrup, combine the water with the sugar. Boil the mixture for 5 minutes, then lower the heat and simmer, uncovered, for about 15 minutes. The syrup is ready when it is light yellow, and when a small spoonful dropped onto a wooden surface and cooled is tacky. Stir the lemon juice into the syrup and let it cool. Place the walnuts and sugar in a food processor. Process until medium to finely ground-do not grind too fine. Brush the inside of a 10 x 15 x 2-inch baking pan all over with a little
the seasons and locale- according to what foods are available-but is constant in its abundance of choices. Fish restaurants along the coast serve specialty meze consisting of an array of seafood dishes prepared with squid, shrimp, octopus, mussels, or that most enticing of dishes- fresh sardines wrapped in grape leaves, which are eaten in late summer. Seasonal vegetables are cooked in olive oil and flavored with herbs, a method called zeytinyagli Dolmalar (dolmas) are vegetables like peppers,