Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About
Yashim always has a stock on the go. His meat stocks are made with bones and scraps, a bayleaf, a carrot sliced on the diagonal, an onion pricked with a clove or two and a stick of celery. If the stock boils it will become cloudy.

The earliest Turkish cookbook in English begins with a recipe for a large stock, Et Suyu, suitable for soup. I reproduce it here exactly as it is given, for flavour in every sense: