Paperback, 120 pages, full color
Kindle edition
The paperback is not printed in Australia, so Australian readers want the Kindle edition. As an Amazon Associate I earn from qualifying purchases.
I cooked in hotel kitchens in London for years, but this is the food I actually grew up eating in Turkey, and most of it is far simpler than people expect. The forty recipes here are the ones my readers come back to most, so a few will look familiar if you already cook from the blog.
Weights are metric with cups alongside, and most of these are on the table in under an hour. The stews and the boreks take longer and reward you for it.
What Is Inside
Nine chapters and forty recipes.
- Breakfast - Menemen, Sucuklu Yumurta, Çılbır, Gözleme
- Mezes and Salads - Patlıcan Salatası, İspanak Boranı, Çoban Salatası, Yaprak Sarma, Kırmızı Lahana Turşusu
- Soups - Tarhana Çorbası, Yayla Çorbası, Ezogelin Çorbası
- Kebabs and Köfte - Beyti Kebab, Tavuk Şiş, Kuzu Şiş, Lahmacun, İnegöl Köfte, Çökertme Kebabı
- Stews and Slow Cooked - Kuru Fasulye, Kuzu Güveç, Kapuska, Kuzu İncik, Bamya, Sac Kavurma
- Vegetable Mains - Soğan Dolması, İmam Bayıldı
- Pilaf, Pasta and Borek - Pilav, Kıymalı Makarna, Su Böreği, Peynirli Börek, Sigara Böreği
- Wider Mediterranean - Mediterranean Baked Salmon, Papoutsakia, Honey Halloumi Salad, Moussaka, Karides Güveç
- Desserts - Fıstıklı Baklava, Maraş Dondurması, Tel Kadayıf, İrmik Helvası
If You Would Rather Have a Plan
You can dip into the cookbook whenever you like and pick what you fancy. But if you'd rather someone just told you what to cook, I write a batch cooking plan too. You cook on Sunday, and that covers most of your dinners for the week.
The first week is free, and the full four weeks is £12. You'll find both in the shop.
New Recipes Every Saturday
I send new recipes most Saturdays. Turkish and Mediterranean, the same food that is in the book.