Classical Turkish Cooking by Algar, Ayla E. -- Read -- Imperial Library of Trantor

Index

Dedication Contents Preface Introduction Soups

Eastern Anatolian Yogurt Soup Chick-Pea—Red Pepper—Celery Root Soup with Cilantro Creamy Red Lentil Soup Chicken Soup with Vermicelli Fresh Fava Bean Soup with Yogurt-Dill Cream Saffron-Perfumed Mussel Soup Bulgur and Lentil Soup with Red Peppers and Mint

Meze

Circassian Chicken in Paprika-Laced Walnut Sauce Roasted Eggplant and Chili Salad Fried Eggplant with Fresh Tomato-Garlic Vinegar Sauce Roasted Red Peppers with Garlic and Vinegar Fresh Cranberry Beans Stewed in Olive Oil Crispy-Fried Squid with Garlic-Vinegar Sauce Garlic-Vinegar Sauce Cabbage Dolmas Stuffed with Rice, Pine Nuts, Currants, and Herbs Mussel Brochettes with Walnut TARATOR Walnut Tarator Gülümay’s Walnut-Garlic Spread with Hot and Sweet Peppers and Pomegranate Syrup Poached Mackerel with Hazelnut-Vinegar Sauce Stuffed Mussels Filo Cheese Rolls

Kasseri Cheese Filling Feta-Cream Cheese Filling

Roasted Eggplant and Hot Pepper Salad Roasted Eggplant and Peppers with Yogurt-Garlic Sauce Mussel Plaki

Fish and Seafood

Olive Oil-Lemon Dressing Sea Bass Fillets Grilled on a Bed of Fig Leaves Poached Sea Bass with Delicate Almond Sauce Court Bouillon Turkish Stuffed Mackerel Trout Stuffed with Pine Nuts, Currants, Herbs, and Sweet Spices Bass in Paper Swordfish with Red and Green Peppers Fried Fresh Anchovies

Poultry

Chicken with Bulgur, Tomatoes, Peppers, and Tarragon Lemony Chicken and Okra Succulent Grilled Chicken Served with Roasted Vegetables Roast Duck Stuffed with Rice, Pistachios, and Raisins Quail Grilled on Fig Leaves

Lamb

Lamb Shanks Braised with Cinnamon-Glazed Quince Lamb Shanks Braised with Haricots Lincots Morsels of Lamb Served on a Bed of Smoked Eggplant Cream Braised Lamb Hidden Under a Dome of Eggplant, Tomatoes, and Roasted Peppers Spring Lamb Chops with New Potatoes, Fresh Peas, and Thyme in Paper Lamb Chops with Molasses-Glazed Chestnuts Lamb Tripe and Chick-Peas with Garlic-and-Vinegar Sauce Kebabs

Minced Lamb Kebabs on a Bed of Roasted Eggplant Served with Roasted Tomato and Poblano Sauce Minced Lamb Brochettes with Roasted Tomatoes and Peppers Served on a Bed of Flat Bread Onion-Sumac Relish Roasted Lamb Cubes with Yogurt, Roasted Tomato Sauce, Peppers, and Frothy Butter Spicy Shish Kebab Marinated with Peppers and Herbs

Köfte

Köfte Simmered with Roasted Eggplant and Pomegranate-Tomato Sauce Spicy Köfte Simmered with Eggplant, Tomatoes, and Roasted Poblanos Grilled Bulgur Köfte with Herbs and Chilies

Vegetables

Vegetables and Meatless Dolmas Cooked in Olive Oil

Small Eggplants Stuffed with Garlic Cloves, Tomatoes, and Parsley Celery Root and Potatoes in Olive Oil Artichoke Hearts Cooked with Dill Jerusalem Artichokes Stewed in Olive Oil Puree of Fava Beans with Olive Oil-Lemon-Dill Sauce Olive Oil—Lemon-Dill Sauce Eggplant with Garlic-Jalapeno-Vinegar Sauce Garlic-Jalapeño-Vinegar Sauce White Beans Stewed with Garlic Cloves and Olive Oil Eggplant Börek Fresh Fava Beans in Dill Green Beans Red Peppers Stuffed with Rice, Pine Nuts, and Currants Zucchini with Yogurt Zucchini Cakes with Green Onions, Cheese, and Herbs Leek Fritters Leeks Braised in Olive Oil and Lemon Juice Squash Blossom Dolmas

Meat Dolmas

Quince Dolmas with Cinnamon Sauce Swiss Chard Dolmas with Yogurt-Mint Sauce Yogurt-Mint Sauce Basil-Perfumed Tomato Dolmas Sweet Red and Green Pepper Dolmas Celery Root Dolmas In Lemon-Dill Sauce

Vegetable Stews and Casseroles

Cabbage Stew with Lamb and Jalapeños Small Eggplants Stuffed with Lamb, Tomatoes, Peppers, and Herbs Eggplant with Lamb Potatoes Baked with Tomatoes, Peppers, and Herbs Caramelized Onions with Eggs Purslane Stew Served with Yogurt-and-Garlic Sauce Yogurt-and-Garlic Sauce Cauliflower Stew

Salads

White Bean Salad Chick-Pea Salad with Garlic-Cumin Vinaigrette Garlic-Cumin Vinaigrette Green Olive, Walnut, and Pomegranate Salad Beet Salad Beet Salad with Yogurt Roasted Eggplant Salad Cucumber Salad with Yogurt and Mint Sauce Potato Salad with Cumin Vinaigrette Smoked Eggplant Salad with Walnuts, Jalapeños, and Yogurt Lentil and Bulgur Salad Grated Carrot Salad in Yogurt and Dill

Pickles and Relishes

Red Onion-Parsley Relish Small Eggplant Pickles Stuffed with Garlic Cloves and Herbs

Vegetable Pastes

Red Pepper Paste Sun-Cooked Tomato Paste

Pilaf

Pilaf with Eggplant and Pine Nuts Pilaf with Spring Fava Beans and Fresh Dill Saffron Pilaf Bulgur Pilaf with Lentils, Tomato, Jalapeños, and Mint Bulgur Pilaf with Chick-Peas Tomato Pilaf Turkistani Pilaf Pilaf with Fresh Anchovies from the Black Sea Region Pilaf with Mussels and Fresh Dill

Manti and Other Pasta Dishes

Manti À La Tatare Manti with Chick-Peas and Yogurt Sauce Baked Manti Spaghetti with Eggplant, Roasted Red Peppers, and Poblano Chilies Pasta with Meat and Yogurt-Mint Sauce

Breads, Rolls, and Börek

Flat Breads and Filled Pide

Flat Bread Peasant Flat Bread Baked on a Griddle Flaky Griddle Bread with Tahini Olive Oil Bread with Black Olives Feta-and-Dill-Filled Small Pide Small Pide with Eggplant Filling Open Pide with Spicy Lamb Filling

Enriched Breads and Rolls

Sesame Rounds Sesame Rings Delicate and Buttery Yeast Rolls Paskalya Bread Flaky and Buttery Turnovers Kandil Rings Crispy Sesame Tea Rings with Mahleb

Bôrek

Anatolian Börek Circassian Börek Griddle Börek with Spicy Veal Filling Talash Börek (Lamb and Pistachio Filling in Puff Pastry) Börek with Spinach Filling Filo Triangles with Spicy Filling of Meat and Pine Nuts Börek with Eggplant Filling Börek with Chicken Filling

Desserts

Hazelnut Baklava Pistachio Bird Nests Semolina, Saffron, and Pistachio Helva Poached Dried Apricots Filled with Yogurt Cream and Sprinkled with Pistachios Kaymak Poached Dried Figs Stuffed with Walnuts Sweet Saffron Rice with Pistachios and Almonds Quince Stewed in Pomegranate Syrup and Served with Yogurt Cream Sweet Yogurt Dessert with Pomegranate Sauce Sweet Yogurt Cream Apricot Fruit Rolls Aşure Pistachio Muhallebi Rice Pudding Perfumed with Rose Water Pudding Made with Breast of Chicken Turkish Beignets Sweetened with Vanilla Syrup Golden Fritters Yogurt and Pistachio Cake Semolina-Pistachio Cake with Apricot Cream Apricot Cream Butter Cookies Almond Macaroons

Flower and Fruit, Color and Scent

Sherbets and Syrups

Rose Petal Syrup and Sherbet Syrup of Violets and Violet Sherbet Almond Sherbet Apricot Ice

Compotes

Jasmine-Perfumed Raisin Compote Quince, Apple, and Pomegranate Compote Chilled Summer Fruit in Rose Petal-Infused Syrup

Flower Sugars and Preserves

Rose Sugar Rose Petal Preserve Sun-Cooked Apricot Jam Sun-Cooked Purple Plum Marmalade Turkan’s Quince Preserve

Coffee and Other Beverages

Turkish Coffee Tea Boza Kimiz and Ayran Yogurt Cooler

Some Turkish Ingredients

Yogurt

Yogurt Cream Mellow Yogurt Cream

Butter Eggplant Peppers and Chilies Tomatoes

Bibliography Glossary Metric Conversion Charts Index Acknowledgments About the Author Copyright About the Publisher

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