By Leanne Kitchen

Turkey's culinary customs are as wealthy and sundry as its panorama, and award-winning foodstuff author Leanne Kitchen does justice to them either with greater than one hundred seventy excellent pictures of the country's meals and other people that make readers are looking to drop every little thing and board the subsequent aircraft. greater than a hundred recipes from throughout seven varied regions—including the slim streets of Istanbul, a fishing village at the Aegean, and the sheep-lined roads close to Lake Van—showcase the simplest of Turkish food.

Comforts of the geographical region and food from the Ottoman court docket span each path, from uncomplicated meze dishes reminiscent of spiced lentil köfte to stylish rose and pistachio sweetmeats for dessert. This enduring travelogue makes an ideal reward for bold chefs and armchair tourists alike.

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Extra resources for Turkey: More than 100 Recipes, with Tales from the Road

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Add the pepper and drizzle with the olive oil — it should just cover the fish. Cover the dish tightly with foil and bake for about 30 minutes, or until the tuna is just cooked through. Remove from the oven and allow to cool in the oil; serve at room temperature. The tuna will keep, stored in the oil, covered and refrigerated, for up to 5 days. SERVES 6–8 line trimmed 2 teaspoons coriander seeds 1 1⁄2 teaspoons cumin seeds 1 tablespoon superfine sugar 1 tablespoon sea salt 1 lemon 1 teaspoon freshly ground black pepper 1 1⁄2 cups extra virgin olive oil 38 TURKEY S OU P S It’s fair to say Turks love soups.

Remove to a bowl using a slotted spoon and repeat with the remaining mussels until all are cooked. Discard any mussels that do not open. Reserve the cooking liquid. Remove the meat, discarding the shells, and reserve any juices in a bowl. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and celery and cook for 5–6 minutes, stirring often, until softened. Add the celeriac, potato and bay leaf, stirring to combine well, then cover and cook for 10–12 minutes, or until the vegetables have softened.

Combine the flour, paprika and chili powder in a bowl and season well. Add the liver and toss to coat. Heat half of the oil in a large, heavy-based frying pan over medium-high heat. Add half of the liver and cook for 3–4 minutes, turning once, or until golden and cooked through but still a little pink in the middle. Remove to a plate lined with baking paper and keep warm. Repeat with the remaining oil and liver until cooked. Serve immediately with the sauce on the side. SERVES 6 sea salt freshly ground black pepper 1 lb 10 oz lamb or veal livers, trimmed and fine membrane removed ⁄2 cup all-purpose flour 1 2 teaspoons sweet paprika 1 teaspoon chili powder, or to taste ⁄3 cup extra virgin olive oil 1 WARM SQUASH HUMMUS method ingredients Put the drained chickpeas in a saucepan with enough fresh water to cover.

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