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Index
Cover Title Page Copyright Page 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
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