Ingredients and Sourcing

Kara Elder, Filiz Hösükoğlu

When translating recipes from one language to another — especially ones that have only been passed down orally, from generation to generation — there are bound to be variations when it comes to ingredients. Consider the potato: in most Turkish stores, there is one thin-skinned variety available, in different sizes. For the recipes in this book, waxy varieties — such as Yukon Gold, Red Bliss, and new potatoes — will work well.

Often, of course, the variety is of little consequence — yes, the type of onion or grain of rice will affect the cooking time and taste of a finished dish, but using a yellow instead of a white onion, or a slightly larger instead of a slightly smaller one, won’t ruin the food by any means. The recipes here are designed and tested for the cook to succeed, but they are not so rigid as to dictate every last detail. It’s up to you, the cook, to take these stories and flavors, follow your intuition, and be inspired in your own kitchen, always feeling free to adjust the salt here, a spice there, until you’ve made something to enjoy with your own friends and family, remembering and honoring those who shared their stories in this book.