Turkish Flavors: Recipes from a Seaside Café
Format: PDF / Kindle (mobi) / ePub
A delicious cookbook serving up fresh, modern interpretations of Turkish fare. Born in Ankara, Turkey, Sevtap Yüce started cooking when she was six years old. Drawing on this rich heritage, Sevtap delivers more than eighty fresh and tantalizing recipes for the home cook. Good Turkish cooking is all about quality ingredients and the recipes in Turkish Flavours, from classics to more modern interpretations, are all simple and easy to make. Organized into chapters of Breakfast, Meze and Salads, Main Meals, and Desserts, Turkish Flavours contains all the favorite Turkish dishes. Make your own Pan-Fried Feta and Parsley Breads, or feast on the Lamb Kofte. Delight in the aroma of the Garlic Chili Squid with Saffron, carve up a Leek and Parmesan Tart, savor the sweetness of Baklava, or create your own Hummus or Baba Ghanoush. Turkish Flavours explores the joy of Turkish cooking using basic ingredients to create traditional blends of delicious flavors that will delight your family and friends.
walnut inside each fig. Stand the figs on serving plates and drizzle with the syrup. Serve with cream or yoghurt. PASSIONFRUIT AND POLENTA CAKE SERVES TEN INGREDIENTS 250 g passionfruit pulp 2 cups sugar 3 eggs 125 g Greek-style plain yoghurt 100 g unsalted butter, melted 3 tablespoons olive oil 1 cup polenta 1½ cups self-raising flour 1 tablespoon baking powder METHOD Preheat the oven to 160°C (Gas 2–3). Grease and flour a 27 cm springform tin. Combine the passionfruit pulp,
coriander seeds and cumin seeds in a dry frying pan over high heat for 5 minutes, or until fragrant. Transfer the seeds to a mortar and roughly grind with a pestle. Combine the nuts and seeds with the sea salt and black pepper. Store in an airtight container for up to a month. NOTE Serve dukkah sprinkled over dips or Turkish bread. DOLMADES SERVES FOUR INGREDIENTS 500 ml olive oil 1 large onion, diced 100 g pine nuts 2 cups short-grain white rice 1 tomato, diced 100 g
ml olive oil 2 onions, diced 1 kg shelled fresh borlotti beans 500 g tomatoes, peeled and diced (see Aryan) sea salt freshly cracked black pepper 125 ml extra-virgin olive oil juice of ½ lemon crusty bread to serve lemon wedges to serve METHOD Heat the olive oil in an earthenware pot or heavy-based saucepan. Cook the onion over medium heat for 10–15 minutes, or until soft but not browned. Add the borlotti beans and tomato to the pan. Season with sea salt and black pepper. Reduce the
bowl. Gradually stir in the yeast mixture and about 250 ml warm water to form a soft dough. Knead the dough on a floured board for 10 minutes. The dough should feel like your earlobe. Leave the dough in a warm place for 45 minutes, or until it has doubled in size. Divide the dough into 12 balls and set aside for 15 minutes. Press each ball into a 12 cm circle. Combine the feta and parsley and place 2 tablespoons of the filling on one half of each circle. Fold over the dough to make a semicircle
dish. Press the dill onto the salmon. Place the salmon on top of the salt and sugar in the dish, then top with the remaining salt and sugar so that the whole fillet is covered. Place a couple of plates on top of the salmon to weigh it down, cover with plastic wrap (cling film) and refrigerate for 12 hours. Turn the salmon over, replace the plates and refrigerate for another 12 hours. To serve, scrape the salt and sugar off the salmon and gently rinse it with cold water, leaving the dill on