Turquoise: A Chef's Travels in Turkey
With terrain from rugged mountains to idyllic coastline, Turkey has become a sought-after travel destination, enjoyed not only for its beauty, but its culinary wonders. In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites, such as Little Kefta Dumplings in Minted Yogurt Sauce, while many morefrom Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Creamare Greg's own, flavored with his years ofexperience cooking Middle Eastern food. With its hundreds of luscious photographs, Turquoise is a chance to share in this unforgettable Turkish journey.
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A day on the Bosphorus dips
Leaning toward Europe vegetables
Crossing to Asia salads and herbs
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Anatolia baking black pepper boil bulgur cheese Chicken Stock chile cinnamon clove clove garlic cook coriander dishes dough drain egg yolks eggplant extra-virgin olive oil feta finely chopped finely diced flat bread flat-leaf parsley leaves flavor flour free-range egg freshly ground black garlic Gaziantep gently grilled ground black pepper Heat the oil heavy-based saucepan herbs Istanbul kebabs kofte lamb large bowl lemon juice lightly lower the heat meat meze milk minutes mixture mussels Ottoman paprika parsley pastirma pastry peel pekmez pide pilaf pistachios pound Preheat the oven red pepper paste Remove the pan restaurant rice salad salt and pepper salt freshly ground sauce saute sea salt sea salt freshly season with salt seeds serve shallot shredded simmer sliced soup spices spoon stir Stock page 41 stuffed sucuk superfine sugar syrup tablespoons teaspoon freshly ground Turkey Turkish Turks V3 cup vegetables vine-ripened tomatoes warm whisk yogurt yufka