Complete Book Of Turkish CookingRoutledge, 2013 M10 28 - 360 pages First published in 1995. The main claim to interest of any cuisine is, of course, the stimulation it gives to the appetite and the satisfaction it provides to the palate. But food, properly considered, is not a simple matter of preparation and consumption, which are often complex undertakings in themselves; it also touches upon religious prescriptions and customs, aesthetic tastes, geographic and climatic conditions, social stratification and prosperity. The integration of food with social, religious, and cultural life was certainly very marked with the Ottoman Turks, and even though the state and civilization they created have crumbled, much of their gastronomical legacy survives in present-day Turkey. To place the delicacies of Turkish cuisine in historical perspective, and to enable the users of this book to supplement the delights of the palate with the pleasures of historical reminiscence, the author invites them to peruse this survey pf food in Turkish history, or-looked at somewhat differently-Turkish history in food. |
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½ cup ½ lb ½ teaspoon ¼ cup 20 minutes ¾ cup allspice almonds baklava beans bell peppers blend boil Börek bulgur carrots Cheese Filling chopped onions cool cornstarch Cover and cook Cover and simmer cubes cup hot water cups sugar cups water dish dolmas dough drain egg yolks eggplant finely chopped fish Fold fresh dill freshly ground pepper frying garlic golden brown heavy pan inches Istanbul kasseri Köfte lamb leaves lemon juice let stand liquid low heat mashed meat stock medium heat Melt milk mixture olive oil paprika parsley pastry Peel pepper to taste phyllo pieces Pilav pine nuts Place potatoes Preheat the oven Remove from heat rice salad Salt and pepper sauce sauté sauté the onions Serve hot Servings 1 lb slices soup spinach Sprinkle stock or water surface syrup tablespoons butter teaspoon salt tender tomato paste towel Turkish Turkish cuisine vegetables vinegar wax paper yogurt