Istanbul: Recipes from the heart of Turkey
‘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 ottolenghiWalk 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, this book is full of delicious recipes – try roasted Aubergines Stuffed with Spiced Lamb, crunchy Fennel Salad speckled
with pomegranate or Sumac-marinated Roast Chicken, and be transported to the kitchens of Istanbul.
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¼ teaspoon aubergine baking beans beef black pepper boil borek bowl bread brown burghul butter carrot caster superfine cheese chicken chopped flatleaf parsley cook COOK’S TIP courgette deepfrying deseeded dish dough drain feta finely chopped flatleaf fish flatbreads flavour flour fresh freshly ground black fridge frying garlic garlic clove garlic yoghurt gently gözleme Greekstyle yoghurt ground black pepper heat ingredients Istanbul kadayif kebabs Köfte Künefe lahmacun lamb lemon juice meat meatballs meze mild chilli flakes minutes olive oil oven oz/generous pastirma pastry pickled pide pilaf pistachio pomegranate pomegranate molasses Preheat pul biber red pepper paste Remove rice roughly chopped Salatasi salt and freshly sausage seeds semolina SERVES simmer spiced stirring sucuk sugar sumac sweet tablespoon tablespoon olive oil tablespoons finely chopped taste teaspoon teaspoon salt Toast tomato purée tomato purée paste Turkish vegetable walnut warm watermelon wrap yoghurt yufka