Cooking the Turkish Way

Cooking the Turkish Way

Culturally Authentic Foods Including Low-fat and Vegetarian Recipes

Unknown - 2004
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An introduction to cooking in Turkey, featuring such recipes as spinach-filled Anatolian flat bread, lamb kebabs, and baklava. Also includes information on the history, geography, customs, and people of this partly European and partly Asian country.
Publisher: Minneapolis : Lerner Publications, 2004.
Characteristics: 1 online resource (72 pages) : color illustrations, color map.
Additional Contributors: Turkoglu, Nurcay

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cathyhaskell
May 21, 2013

This book has some good background information on Turkey, and after having traveled there I was excited to try some of the recipes, especially the Lahmacun ("Turkish Pizza") which our family had really enjoyed in Istanbul. Just looking over the recipe, however, I could tell the ratio of liquids to solids for the dough was off. I tried the it anyway, using my basic knowledge of dough-making to guide me, but other aspects of the recipe were incomplete or problematic as well, and the end product was nothing like what we had enjoyed in Turkey. I returned the book without taking a risk on any of the other recipes.

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