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Practical Recipes in Turkish Cuisine

by Omur Akkor

Taste the best culinary delights! This book brings the delicious, practical, and healthy tastes of Seljuk, Ottoman and modern Turkish cuisines into your home.

Paperback
: Sep 15, 2014 • 96 Pages • 6.5 x 8.25 inches • ISBN 9781935295488
Categories
: Backlist, Cook Books,
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DESCRIPTION

Though the peoples of Anatolia have known many different cultures, food has always been at the center of those cultures. Combining the incredibly diverse influences with a geography rich in fresh ingredients, Turkish culture has developed a rich food history which stands at the center of Turkish social life. In Practical Recipes in Turkish Cuisine, chef Omur Akkor explores some of the most well known staples of Turkey’s rich culinary heritage so that you can bring the delicious tastes of Anatolia into your home.
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EXTRAS

Any ideas for Ramadan table? Try this terrific recipe of Splendid Hummus by Omur Akkor

Splendid Hummus
(Humus-u Ala)



2 bowls chickpeas, boiled 3 garlic cloves
¼ cup tahini
2 tablespoons olive oil 1 teaspoon cumin
¼ cup water 1 teaspoon salt
For the salad:
½ onion
2 medium tomatoes
½ bunch arugula
½ bunch dill 5 pickles
1 tablespoons beet, pickled
2 tablespoons pomegranate molasses
5 tablespoons olive oil

Put the boiled chickpeas, garlic, tahini, olive oil, cumin, water, and salt in a food processor. Mix all the ingredients in the food processor until they are smooth. Meanwhile, begin preparing the salad by chopping onion, tomatoes, arugula, and dill fairly large. Place the hummus on a serving plate. Add the salad that you prepared over the hummus. Set the pickles on the very top. Finally, add the pomegranate molasses and olive oil and serve. You can make sandwiches with the left over hummus or store it in the storage box in the refrigerator for a couple of days to make salad again.

Serves 6 to 8.

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ABOUT AUTHOR

Omur Akkor
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Omur Akkor

M. Omur (Omur) Akkor (1975), a gourmet chef, was born in Kilis, Turkey, and graduated from Uludag University with a degree in Economics. Currently, he is working on his second degree in “Cultural Heritage and Tourism.” He researches the local and forgotten cuisines of Turkey. For this purpose, Akkor has visited 71 cities and hundreds of towns within Turkey. In addition to his degree, he works on nationally broadcast TV programs and writes articles on food culture and travel in nationally distributed magazines in Turkey. His book, Bursa Mutfagi (The Cuisine of Bursa), won the Gourmand World Cookbook Award and the Best Local Cuisine Book Award in 2009. Akkor also won the Gourmand Cookbook Award for the Best Culinary History Book in 2012, and the Best Corporate Book in 2014.

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