Ottoman Cuisine: A Rich Culinary Tradition

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Blue Dome Press, Sep 16, 2014 - Cooking - 97 pages
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Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!
 

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Contents

Section 1
Section 2
Section 3
Section 4
Section 5
Section 6
Section 7
Section 8
Section 17
Section 18
Section 19
Section 20
Section 21
Section 22
Section 23
Section 24

Section 9
Section 10
Section 11
Section 12
Section 13
Section 14
Section 15
Section 16
Section 25
Section 26
Section 27
Section 28
Section 29
Section 30
Section 31
Copyright

Other editions - View all

Ottoman Cuisine: A Rich Culinary Tradition
Omur Akkor
No preview available - 2014

Common terms and phrases

˝ bunch ˝ cup ˝ pound 15 minutes 2˝ cups water 30 minutes Add salt Align almonds baking tray Boil börek broth Brown the meat bunch parsley chefs chicken breast chickpeas close the lid Cook at low cup of water cup rice deep bowl desserts dill dishes dough fish garlic cloves green peppers grill halva hazelnuts Kebab khash kitchen lemon juice low heat lower the heat majun medium onion medium saucepan medium tomatoes Oil for frying Ottoman cuisine Ottoman palace cuisine oz 1 tablespoon paper towel Pastrami pepper 1 teaspoon pepper ˝ pilaf pine nuts pomegranate molasses potatoes pound ground meat recipes rinse salt ˝ teaspoon salt and black Sauté sea bass semolina serving plate shallots skillet slices soup Stew tablespoon tomato paste tablespoons butter tablespoons olive oil tablespoons vinegar tandoor teaspoon black pepper teaspoon cinnamon teaspoon salt tomato paste Topkapı Palace turn the heat vegetables yogurt zucchinis

About the author (2014)

Omur Akkor, a gourmet chef, was born in Kilis, Turkey, a town known with its rich cuisine. He researches the local and forgotten cuisines of Turkey and has visited hundreds of cities and towns within Turkey as part of his study of historical and contemporary recipes from Turkish cuisine. His book, The Cuisine of Bursa, won the Gourmand World Cookbook Award and the Best Local Cuisine Book Award in 2009. Akkor also won the Gourmand Cookbook Award for Best Culinary History Cookbook in 2012, and the Best Corporate Book in 2014. He lives in Istanbul, Turkey.

Bibliographic information

QR code for Ottoman Cuisine
TitleOttoman Cuisine: A Rich Culinary Tradition
AuthorOmur Akkor
PublisherBlue Dome Press, 2014
ISBN1935295667, 9781935295662
Length97 pages
Subjects ›  › 

Cooking / Regional & Ethnic / Asian
Cooking / Regional & Ethnic / Middle Eastern
Cooking / Regional & Ethnic / Turkish
  
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