By Leanne Kitchen

Turkey's culinary customs are as wealthy and sundry as its panorama, and award-winning nutrients author Leanne Kitchen does justice to them either with greater than one hundred seventy wonderful images of the country's meals and folks that make readers are looking to drop every little thing and board the subsequent aircraft. greater than a hundred recipes from throughout seven diversified regions—including the slender streets of Istanbul, a fishing village at the Aegean, and the sheep-lined roads close to Lake Van—showcase the easiest of Turkish delicacies.

Comforts of the geographical region and cuisine from the Ottoman court docket span each path, from uncomplicated meze dishes equivalent to spiced lentil köfte to classy rose and pistachio sweetmeats for dessert. This enduring travelogue makes an ideal reward for formidable chefs and armchair tourists alike.

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Turkey: More than 100 Recipes, with Tales from the Road

Turkey's culinary customs are as wealthy and sundry as its panorama, and award-winning meals author Leanne Kitchen does justice to them either with greater than a hundred and seventy excellent pictures of the country's meals and other people that make readers are looking to drop every little thing and board the subsequent airplane. greater than a hundred recipes from throughout seven various regions—including the slim streets of Istanbul, a fishing village at the Aegean, and the sheep-lined roads close to Lake Van—showcase the easiest of Turkish food.

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Generously oil the base and sides of a 10 1⁄2-x-6-inch ceramic or glass dish. Arrange the fish in a single layer so they slightly overlap and sprinkle over the spices, sugar and salt. Cover with plastic wrap and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 250˚F. Finely grate the lemon and sprinkle the zest over the tuna. Squeeze and strain the lemon juice, then pour over the tuna. Add the pepper and drizzle with the olive oil — it should just cover the fish. Cover the dish tightly with foil and bake for about 30 minutes, or until the tuna is just cooked through.

If you can’t find sujuk, a wonderfully spicy, dry Turkish sausage, you can substitute a not-too-hot merguez or chorizo instead. SPICY LENTILS BAKED WITH EGGS AND SUJUK method ingredients Put the lentils in a saucepan and add enough cold water to just cover. Bring to a simmer and cook for 10 minutes, or until partially cooked. Drain well and set aside. Heat half the olive oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic, bay leaves and cinnamon, and cook for 6–7 minutes, or until the onion has softened.

Unlike more Westernized parts of Turkey, here the tandoor is a necessity — most of the old homes don’t have their own ovens and households share in the preparation of items such as bread. I watch as one woman scoops up handfuls of sloppy dough from a large tub and shapes them into perfect, round balls. Another deftly rolls the dough into thin disks. These are then moistened slightly and slapped against the side of the tandoor with the aid of a round, padded block. They stick perfectly and are retrieved five minutes later, crisp, golden and steaming.

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