By David Dale, Somer Sivrioglu
Anatolia is a richly illustrated, enjoyable and informative exploration of the nearby cooking tradition of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, offering recipes starting from the grand banquets of the Ottoman empire to the highly spiced snacks of Istanbul's road stalls. In doing so that they clarify their tackle the classics and display the encompassing rituals, myths, jokes and people knowledge of either the previous and new Turkey.
More than a hundred and fifty dishes are featured, and photographs of the recipes are complemented by means of specifically commissioned photos shot on place in Turkey. characteristic spreads on neighborhood Turkish cooks and manufacturers and their specialities upload a desirable layer of curiosity and flavour.
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Additional resources for Anatolia: Adventures in Turkish Cooking
Spoon the sauce onto the plate. Place the ﬁllet on top and garnish with chopped fresh cilantro and the crispy curry leaves. THE CRUEL REVENGE OF GENE R A L TSAO B 35 HOME-S TYLE YELLOW S PLIT PEAS HOMEPEA No soaking of beans required for this sassy little number. \ In a saucepan, sauté a teaspoon of minced garlic in olive oil until light brown and stir in a half to one teaspoon of hot red chile powder. Add a cup of water, a half cup (110g) yellow split peas, two pinches of turmeric, and a nice pinch of Maldon salt and gently simmer, uncovered, for 20 minutes.
Cover with lid (or foil) and cook slowly in oven at 190°F (90°C) until ridiculously tender— up to 10 hours. Let cool in the fat. Transfer the legs (without the fat) to a casserole dish, large jar, or earthenware pot, seal tightly, and refrigerate. Meanwhile, strain the fat and refrigerate it separately in an airtight container or a large bowl that has been securely wrapped. Your aim is to get rid of the THE SICK HANDSHAKE B 17 meat jelly at the bottom so that you can store the duck for several months—you may not want duck conﬁt four times in the next two weeks, y’know?
Hand-chop the ﬁlet (which should be cold and not at room temperature), mix in some capers, ﬁnely chopped fresh ﬂat-leaf parsley, and a dash of Worcestershire, and mound it onto a plate. Use the back of a spoon to lightly press a small indentation in the center to create space for the quail egg you’ll crack in. Serve with the fries and a few slices of toasted Poilâne. 10 B THE PLEASURE IS ALL MINE BES T MAC ’N’ CHEES BE CHEE E Nothing fussy or weird. This is the real deal. \ Cook a cup of elbow macaroni in boiling salted water with a little oil added.
Anatolia: Adventures in Turkish Cooking by David Dale, Somer Sivrioglu