The cuisines of neighboring Greece and Turkey share many similarities. You'll find dolma, baklava and cucumber and yogurt salads aplenty on menus in both nations. But each country's food also bears its unique characteristics. Together these rich and varied cuisines comprise some of the finest and most delectable of Mediterranean fare. Let your mind linger on soulful bowls of moussaka, fulsome spreads of meze, spice infused kebabs and smoky eggplant dips. Discover the commonalities and indulge in the distinctions by way of these engaging, indepth cookbooks.
Co-authors Somer Sivrioglu and David Dale kick off this context-rich collection, arranged to resemble a typical Turkish eating day, with a recipe for simit, a sesame-seed encrusted halo of bread that’s ubiquitous across the Eurasian country. Other dishes, which highlight Greek and Jewish influences, include Nettle and Feta Fritters, a Prawn and Haloumi Casserole, and several spins on baklava.
By Nevin Halici
The Turkish cook and writer Nevin Halici presents 200 moreish recipes in this truly authentic and unique cookbook. The ingredients and regional specialties featured are paired with history on how palace cooking in the Ottoman Empire evolved to become what is now modern day Turkish cuisine.
In this award-winning cookbook, Athenian journalist Aglaia Kremezi transports readers to her homeland, sharing her personal selection of 135 regional dishes made from easily accessible ingredients. Featuring stunning food and location photography, this book will change the way you think about food. Kremezi’s delightful writing includes history, mythology, religion and folklore, providing a fascinating look at this unique and advantageous diet.
Inspired by his popular Yashim detective series of books, in which the lead crime-solver is also an amateur Ottoman Empire chef, historian Jason Goodwin weaves recipes from his fiction—Yogurt Soup With Rice and Mint, Assassin’s Steak Tartare, Fig Pudding—into this five-chapter masterpiece. The result is a feast for the sense, fit for Topkapi Palace!
Curated collections from ckbk's editors
"This pancake makes a great appetizer, with the silky texture of squid and scallops accompanied by the delicate crunch and piquancy of spring onions. The vegetables and seafood stud the surface of the pancake, which is Sautéed to a golden crisp while leaving the centre light and moist." Young Jin Song
