By Leanne Kitchen
Turkey's culinary customs are as wealthy and sundry as its panorama, and award-winning nutrition author Leanne Kitchen does justice to them either with greater than one hundred seventy excellent photos of the country's meals and folks that make readers are looking to drop every thing and board the following airplane. greater than a hundred recipes from throughout seven assorted regions—including the slender streets of Istanbul, a fishing village at the Aegean, and the sheep-lined roads close to Lake Van—showcase the simplest of Turkish delicacies. Comforts of the geographical region and cuisine from the Ottoman courtroom span each path, from easy meze dishes similar to spiced lentil köfte to stylish rose and pistachio sweetmeats for dessert. This enduring travelogue makes an ideal present for formidable chefs and armchair tourists alike.
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Additional resources for Turkey: More than 100 Recipes, with Tales from the Road
Sample text
Remove from the heat and mix well. Alternatively, cook the rice and ingredients in a rice cooker. 4 Discard the salam or pandanus leaf, lemongrass and galangal. Press the cooked turmeric rice into a cone shape, if desired. Serve the cooked rice with the Accompaniments on the side. Serves 4 to 6 Preparation time: 15 mins + time to prepare the Accompaniments Cooking time: 15 mins + time to prepare the Accompaniments 54 Rice and Noodles Sayur Asam Vegetables in Sweet Tamarind Broth 4 2 1 1 cups (1 liter) water salam leaves (optional) in (21/2 cm) fresh galangal, bruised fresh or frozen corn cob, cut into sections 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves (see note) 1 cup (100 g) green beans, cut into short lengths 2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional) 1/ cup (75 g) lightly boiled raw 2 peanuts or fresh melinjo nuts 1/ cup (60 ml) tamarind juice 4 (page 26) or 4 to 6 carambola (belimbing wuluh), sliced 1/ cup (125 g) small fresh shrimp, 2 peeled and deveined (optional) 1 ripe tomato, cut into wedges 2 tablespoons sugar 1/ teaspoon salt 2 1 Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
Immediately reduce the heat and simmer until the shrimp turn pink, 2 to 3 minutes. Quickly drain and plunge the shrimp into a basin of iced water for 30 seconds to stop the cooking. Drain, peel and devein the shrimp. Transfer to a serving platter and set aside. 2 Grind the chilies, shallots and belimbing or tamarind juice to a smooth paste in a mortar or blender, adding a little lime or lemon juice for a more sour taste if desired. Set aside. 3 Add the ground paste to the shrimp and toss gently until well coated.
4 Place the ground mixture in a large bowl. Add the eggs, sugar and salt, and mix well. Shape the mixture into small balls, then flatten with your palm and shape them into patties. 5 Heat the oil in a wok and deep-fry the patties until cooked and golden brown on all sides, 3 to 5 minutes. Remove from the oil and drain on paper towels. Serve hot with serving bowls of the Pickled Shallots and Sambal Soto on the side. Serves 4 to 6 Preparation time: 20 mins + time to prepare the pickles and sambal Cooking time: 25 mins + time to prepare the pickles and sambal 46 Martabak Pancakes with Curried Meat Filling This Indian Muslim speciality, a night-time favorite, is often bought as a snack or light meal from food stalls.
Turkey: More than 100 Recipes, with Tales from the Road by Leanne Kitchen
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