The food of Istanbul is as rich, colourful and multilayered as the ancient culture that created it. Rebecca Seal successfully manages the unimaginable: bringing it to us in its full magnificent glory.' - Yotam Ottolenghi, author of Plenty and Jerusalem
Walk the streets of Istanbul and you'll see a city of wonderful contradictions: step out of a stylish modern bar and you're likely to turn a corner and find lamb kebabs roasting over coals on a tiny food cart, in the shadow of towering minarets. This fascinating place, where East meets West and Europe borders Asia, inspired Rebecca Seal and Steven Joyce to create Istanbul, a food tour of the city.
From simple meze dishes to fragrant Ottoman-era stews, Istanbul is full of over 90 mouth-watering recipes, from breakfast to dinner, side dishes to dessert. Start your day with Spiced Scrambled Eggs or Fresh Fig Jam and Yoghurt, and for dinner try Roasted Eggplants Stuffed with Spiced Lamb, crunchy Fennel Salad with Radishes and Sumac, or Chicken with Apricots and Almonds - these authentic dishes will transport you to the kitchens of Istanbul.
Table of Contents Introduction Key Ingredients Kahvalti - Breakfast Pideler've Hamur Isleri - Breads and Savoury Pastries Meze've Salatalar - Mezes and Salads Et've Balik - Meat and Fish Sebze Yemekleri - Vegetables and Sides Cesni - Pickles and Garnishes Tatlilar, Pastalar've Icecekler - Desserts, Cakes and Drinks Index Acknowledgements
About the Author
Rebecca Seal is a journalist, editor, TV presenter, and author based in London. Her work has been published in the Guardian, Times, Sunday Telegraph, Glamour, Grazia and more in the UK, as well as the Globe and Mail internationally.
Steven Joyce is a photographer whose work has featured in countless newspapers, magazines, and books.