CONTENTS

Foreword

Introduction to Turkish Cuisine

Spices and Ingredients

PART ONE

SMALL PLATES (MEZE)

•

Appetizers

Dolma and Sarma

Shish Kebabs and Kofta

Salads and Condiments

PART TWO

MAIN DISHES & ACCOMPANIMENTS

•

Soups

Vegetable Dishes

Rice and Bulgur Pilafs

Meat and Poultry

Fish and Seafood

Egg Dishes

PART THREE

BREAD, PASTRIES & PASTA

•

Bread and Savory Pastries

Pasta and Dumplings

PART FOUR

SWEETS & BEVERAGES

•

Desserts, Turkish Tea & Coffee

Acknowledgments

Sources

Index of Searchable Terms