Persepolis: Vegetarian Recipes from Persia and Beyond, written by Sally Butcher, showcases a flavorful assortment of over 150 vegetarian recipes with inspiration from the Middle East, Northern Africa, and the Caucasus. Many are favorites from her London shop and café, Persepolis. Highlights include Su Boregi (Spinach and Almond Pie), Halim (Eggplant Porridge with Brown Butter…
Tree of Life Cookbook Review and Lahmacun (Turkish Pizza)
Tree of Life: Turkish Home Cooking, written by Joy E. Stocke and Angie Brenner, features over 100 recipes based on their travel memoir Anatolian Days and Nights. Highlights in the book include Saffron Rice Pilaf with Chickpeas and Mint, Lamb Kleftico (Cypriot-Style Lamb Shanks), Black Sea Hazelnut Baklava, Classic Puffed Pide Bread, and Circassian Chicken…
Turkish Delights Cookbook Review and Cevizli Erişte (Turkish Walnut Pasta)
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea, written by John Gregory-Smith, features an incredible assortment of over 100 dishes from throughout Turkey. Popular favorites such as Karides (Shrimp with Sun-dried Tomatoes and Butter), Revani (Semolina Lemon Cake), Granny’s Pilav, Taze Fasulye (Green Beans with Tomatoes and Olive Oil), and Şiş…
Domates Salatası (Turkish Tomato Salad)
Domates Salatası is a Turkish Tomato Salad perfect for the summer growing season. Tomatoes are diced and tossed with onions and mint. The mixture is then seasoned with an olive oil lemon dressing. There are several variations based on the region and family. Some recipes also include green pepper or feta cheese. Others add additional…
Firinda Kiymali Makarna (Turkish Baked Pasta with Ground Beef)
Firinda Kiymali Makarna is a Turkish baked dish with layers of pasta, seasoned ground beef, vegetables, and cheese. Penne and macaroni are popular shapes for the pasta. This particular recipe simply combines shredded cheese and eggs as a topping. I enjoyed the ease of this step with a newborn at home. A bechamel topping is…
Manti (Turkish Dumplings)
Manti are small Turkish filled dumplings. They are also popular throughout Central Asia and Armenia. There are several variations depending on the family and region. They can vary in size from about 1/2 inch to much larger (mostly in the Central Asian cuisines). These particular Manti are filled with seasoned lamb (or beef) and are…
Spinach, Mint and Pine Nut Gözleme (Turkish Savory Pastry)
Gözleme is a savory Turkish pastry stuffed with a variation of fillings and lightly fried until golden. They are often shaped into half moons or squares. Fillings may include meat, seafood, vegetables, or cheese. I made these Gözleme with spinach, lemon, mint, pine nuts, and feta cheese. I absolutely loved the combination and they were…
Baked Spinach and Turkey Aranchini
Traditional aranchini are Italian fried balls filled with rice, meat, tomato sauce, and mozzarella cheese. These are a baked variation made by combining, rice, marinara sauce, turkey sausage, mozzarella, and spinach. Serve warm with marinara sauce for dipping as an appetizer or snack. They are an especially great finger food for toddlers. I doubled the…
Künefe (Turkish Cheese Pastry)
Künefe is a pastry made from cheese baked between two layers of shredded phyllo (kadayif) and soaked in a sweet syrup. It is from the Hatay province in Turkey and closely related to the Palestinian Kanafeh. Künefe is best served hot while the cheese still has a melted consistency. Traditionally, Hatay cheese is used for the…
Baklava (Turkish)
Baklava is a Middle Eastern and Eastern European dessert made by layering sheets of phyllo with chopped nuts and soaking the pastry with a sweetened syrup. This recipe is for a Turkish variation of baklava, three layers of buttered phyllo surrounding two layers of pistachios. Each sheet of phyllo is buttered as it is laid…
