The Secrets of Turkish Cuisine, Cookbook with over 60 Traditional Recipes E-Book

Ümeyhan Azman

• Herausgeber: Youcanprint
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Beschreibung

The Secrets of Turkish Cuisine is a recipe book and much more than that. It's a journey through the typical dishes of a country, Türkiye, a crossroads between East and West. In this book, you will discover many new Turkish recipes, as well as many trivia and anecdotes that the author, Ümeyhan Azman, wanted to share with her readers. With each recipe, the author shares memories and snippets of her childhood, which are indissolubly linked to each dish and their symbolic meaning. With The Secrets of Turkish Cuisine, Ümeyhan narrates a part of her country, made of new colors and fl avors. In every culture around the world, eating together is an important moment of sharing and thus, through cooking, people manage to captivate others with curiosity and eagerness to learn. And it is precisely in these moments that the most intimate aspects of a culture emerge, involving families and their memories tied to tradition. This book is not the typical recipe book: it is a journey to discover the true dishes that Turkish families serve every day on their tables; it is a book that collects both practical instructions to reproduce them and what they felt, and still feel today, when they cook them. Happy discovery and afiyet olsun!

Leseprobe

Contents

Titolo

Diritto d'autore

Preface

Introduction

Indice

Mezeler / Appetizers

Cacık - Yogurt and Cucumbers

Çoban Salatası - Shepherd's Salad

Humus - Hummus

Kısır - Turkish Tabbouleh

Mercimek Köftesi - Lentil Meatballs

Mücver - Zucchinis Fritters

Tahinli Patlıcan Ezmesi - Eggplant Caviar

Zeytinyağlı Yaprak Sarması - Stuffed Vine Leaves

Yaş Yufka - Phyllo Dough

Yoğurtlu Kabak Salatası - Zucchinis Salad with Yogurt

Çorbalar / Soups

Ayranlı Çorbası - Ayran Soup

Domates Çorbası - Tomato Soup

Ezogelin Çorbası - Ezogelin Soup

Mercimek Çorbası - Lentil Soup

Anadolu Çorbası - Anatolian Soup

Dolmalar / Stuffed vegetables

Biber Dolması - Stuffed Peppers

Imam Bayıldı - Stuffed Eggplant

Kabak Dolması - Stuffed Zucchinis

Karnıyarık - Stuffed Eggplant with Meat

Etler / Meat

Iskender Kebap - Seasoned Meat Kebab

Köfte - Meatballs

Tavuk Şiş Kebap - Chicken Skewer

Taş Kebap - Stew

Balık / Fish

Hamsi Köftesi - Anchovy Meatballs

Hamsili Pilav - Anchovy Risotto

Mezgit Buğulama - Steamed Whiting

Midyeli Pilav - Mussel Risotto

Yemekler / Main Dishes

Çiğ Köfte - Raw Bulgur Meatballs

Patlıcan Kebap - Eggplant Kebab

Içli Köfte - Stuffed Meatballs

Kuru Fasülye - Beans in Broth

Menemen - Peppers, Eggs and Tomatos

Nohut Yemeği - Chickpeas in Broth

Sucuklu ve Peynirli Yumurta - Sausage and Cheese Omelette

Yoğurtlu Bulgur Köftesi - Bulgur Meatballs with Yogurt

Yoğurtlu Mantı - Turkish Dumplings with Yogurt

Garnitürler / Side Dishes

Bulgur Pilavı - Bulgur Rice

Mercimekli Bulgur Pilavı - Bulgur Rice and Lentils

Pirinç Pilavı - Rice Pilaf

Içecekler / Beverages

Ayran - Yogurt Drink

Türk Kahvesi - Turkish Coffee

Çay - Turkish Tea

Yoğurt - Homemade Yogurt

Tatlilar / Sweets

Baklava

Künefe

Lokum

Şekerpare

Sütlaç

Helva

Un Kurabiyesi

Revani Cake

Tulumba

Fırın Işleri / Bakery Products

Açma - Brioche

Börek - Stuffed Phyllo Dough

Gözleme - Crepes

Lahmacun - Turkish Pizza

Peynirli Pide - Cheese Pide

Lavaş Ekmeği - Lavash Bread

Poğaça - Stuffed Dumplings

Simit - Sesame Seed Bread

Pide Ekmeği - Turkish Bread

Guide

Copertina

Sommario

Start

Ümeyhan Azman

The Secrets of Turkish Cuisine

Title | The Secrets of Turkish Cuisine

Author | Ümeyhan Azman

ISBN | 9791222717876

Photo | Pixabay e Adobe Stock

© 2022 - All rights reserved to the Author

This book is published directly by the Author through the self-publishing platform Youcanprint, and the Author holds all rights to it exclusively. No part of this book may be reproduced without the prior consent of the Author.

Youcanprint

Via Marco Biagi 6 - 73100 Lecce

www.youcanprint.it

[email protected]

Dedicated to my mother, Zöhre.

"A big thank you goes to my husband, Marco Marchese, who has always supported and backed me up in this adventure."

Preface

The first time I read a text by Ümeyhan Azman, I was drawn into a unique whirlwind that blends culture, childhood memories, and the thrill of discovery. You know, those stories in which you find yourself even if you are not the main character?

Ümeyhan has the ability to keep you glued until the end with her words and her ability to reveal the mysterious and unconventional side of what she narrates, whether it be about travels or, in this case, food.

My name is Marcello Marchese, I have been a friend of Ümeyhan for several years, and it is a pleasure for me to write the preface of this book that, through taste, will bring so much joy to many Italian families who will be curious enough to experiment with new recipes.

Yes, in this book you will discover many new Turkish recipes! And they are delicious. I was particularly impressed by the Lahmacun, commonly called the "Turkish pizza," or the Helva, a sweet that I discovered abroad, rarely found in Italy, that has become my obsession whenever I craved something tasty.

But this will not only be a recipe book. It couldn't be otherwise since the author is Ümeyhan and, for this reason, often associated with the recipe you will find anecdotes from the author's childhood that are inseparably linked to the dish and its symbolic meaning, which every person of Turkish origins knows.

Ümeyhan shares snippets of her childhood through food, taking us on a journey through her memories. I was particularly struck by the story about the Yaş Yufka, similar to our flatbread, and how, as a child in Normandy in the 80s, her mother would invite her to stay indoors and help prepare this typical bread that was impossible to buy in stores.

The key tool in this case, and one of my many discoveries from this book, was the oklava, a thin and long rolling pin that, as Ümeyhan narrates, they used to roll out yufka sheets so large that they had to be placed on clean sheets laid out on the floor.

I saw myself in little Ümy and in her family members who, moving from one room to another, were careful not to step on this bread prepared with so much dedication. And what about the kisir? What we know as tabbouleh has its Turkish equivalent called kisir (so many discoveries with this book!). Ümeyhan recounts the time in Paris when she found a take-away with Lebanese street food and was surprised to see "her" kisir for sale, but when she asked for some, she was told that it was tabbouleh, a Lebanese dish. Returning home, her mother reassured her, explaining that many dishes from Türkiye, Lebanon, Iran, and Armenia are deeply similar.

Ümeyhan represents an exceptional gift to the world since, from a young age, she found herself in an unconventional position: of Turkish descent, she spent her youth in France, holidays in Türkiye, and for many years now, she has been living in Italy. She understands the Italian mentality perfectly and can convey what others cannot: anecdotes and deeply rooted traditions of the Turkish people passed on by her parents, very traditional people, in perfect Italian.

This book will not be the typical recipe book that you can find on the Internet. It is a journey to discover the real dishes that Turkish families serve every day on their tables, collecting both practical instructions to reproduce them and what they felt and still feel today while cooking them.

This book also serves as preparation for one of the best journeys you can ever take in Türkiye. Yes, whether you have already visited Türkiye or not, visiting it after you have known and prepared some typical dishes with your own hands will be a completely different adventure. One of the most interesting things will undoubtedly be preparing the dishes following this book's instructions and then savoring them when you are in Türkiye. How close have you come? How does the taste change when you are in the home country of that dish?

For a more rooted and profound journey, more as a traveler and less as a tourist, the starting point is this book and the preparation of its recipes in your own home. Enjoy your meal and happy discovery!

Introduction

Türkiye, the country of my heart, the country of my memories, the country of my origins. Türkiye is a crossroads between Europe, Asia, and the Middle East. Its geographical location has shaped an atypical population and a unique yet familiar gastronomy. The mutual influences between Türkiye and its neighbours such as Greece, Middle Eastern countries, Balkan countries, Iran, or Armenia, result in many shared dishes, such as dolma, börek or baklava, creating a wonderful blend that represents the entire Middle East in my opinion.

My name is Ümeyhan, and I proudly represent a mix of cultures that I have always lived with harmony and of which I have always been proud. Born and raised in France, my roots trace back to the deep east of Türkiye, the region of Erzincan, not far from the mythical Euphrates River.

Getting to know a people through its cuisine is like entering their home and discovering a new world. In Turkish cuisine, as in many Mediterranean and Middle Eastern countries, we find familiar ingredients such as certain vegetables, meats, or spices. However, the use of some ingredients, like yogurt, makes it distinctive. Similar to Italy, Türkiye boasts rich regional cuisines; Anatolian and Southeastern Turkish cuisine, for example, is known for its numerous kebab dishes, grilled meats, meze (appetizers), and spices.

The cuisine of Western Türkiye and the Aegean region originates from the Ottoman court, with a preference for rice over bulgur, which is more common in the east. In this part of Türkiye the use of spices is less prevalent, while many dishes are centered around fish and seafood.

The Black Sea region offers a diverse and flavorful cuisine influenced by Balkan and Slavic cuisines. Despite strong regional diversity, there are three characteristics that we find everywhere.

The first one is yogurt. The king of Turkish cuisine, yogurt originates from the Turkish people of Central Asia. In Türkiye, we enjoy it paired with savory dishes made with meat or vegetables or as a beverage, known as ayran.

The second is tea, called çay in Turkish, a true pillar of Turkish society. Tea is the symbol of hospitality par excellence. Every occasion, every moment justifies tea throughout the day.

Lastly, coffee, Türk kahvesi, has become known for the unique presence of coffee grounds at the bottom of the cup, fueling a special tradition of fortune-telling in Türkiye. Indeed, it is customary to read the future in the coffee grounds left at the bottom of the cup. Turkish coffee is always accompanied by a glass of water and a sweet treat, usually lokum.

With this cookbook, I would like to take you on a journey through the most famous dishes of Turkish cuisine, but with a very intimate approach. In every kitchen, tradition is passed down by mothers, and I will not deviate from that. The recipes, whether simple or more elaborate, are the ones my mother prepared with dedication at home. Now I understand that, beyond the nutritional aspect, her goal was also to pass on the culture and tradition of this beloved land, perhaps abandoned too soon.

In a decisively more contemporary era, is my intention perhaps the same? To pass on the Türkiye I love through its cuisine.

Our culinary journey will explore mezes, equivalent to appetizers, baked goods, meat-based dishes, "brothy" dishes, side dishes, main courses, and desserts. A separate chapter will be dedicated to fish dishes.

I just want to wish you a pleasant journey into the Turkish cuisine and afiyet olsun, which means enjoy your meal! If you wish, visit my blog "Il Salotto Turco" on www.ilsalottoturco.com

Ümeyhan Azman