地中海烹饪
2006-1
本社 编
191
Turkish cuisine appeals with all the culinary variety of a country that is a combination of East and West. Surrounded by the Sea of Marmara, the Black Sea, the Aegean Sea, and the Mediterranean Sea, Turkey offers a variety of fish delicacies that are transformed into fantastic dishes by master chefs from the coastal areas. From inland, there are recipes for rice-filled vine leaves, delicious pilafs and stuffed eggplants, as well as local specialties of the highest order. With plenty of skill and expertise, the "chef-authors" of this book introduce us to the secrets of Turkish culinary delights, not forgetting to provide the background and amusing anecdotes that surround such delectable creations as Sultan's roulade with stewed apple.Immerse yourself in the allure of a cuisine that will fascinate with its Eastern aromas and spices.
Difficulty: Easy Medium DifficultHot&Cold Appetizers Artichoke Bayrampasa Divan Borek Zucchini Stuffed with Bulgur Rize Beans in Batter Ladies' Thighs Bulgur Salad Antep Style Lahmacun Mizyal's B6rek Stuffed Pasta from the Seraglio Swiss Chard Nests Dough Pockets with Sheep Milk Cheese Stuffed Vine Leaves in Olive Oil Coban Salad Swiss Chard Sarma with Bulgur Borek with Olives Olive and Onion Salad Meze&Kebabs The Imam Swooned Yogurt Meze Eggplant Meze Liver Meze and Mini Borek Mediterranean Meze Bean Salad and Mussels in Tomato Sauce Shish Kebab Adana Kebab KebabAli Nazik Anatolian Kebab a la Bayram Eggplant Kebab Kebab Beykoz Lamb Kebab with Yogurt Soups&Pilafs Chicken and Tomato Soup Ezo Gelin Lentil Soup Trabzon Cabbage Soup Central Anatolian Chicken Soup Turkish Yogurt Soup Turkish Wedding Soup Okra Pilaf Chicken Pilaf in Pastry Rice on Green Beans Lamb Pilaf Turkish Garbanzo Bean Pilaf Bulgur Pilaf with Lentils Holiday Pilaf Aegean Pilaf Fish&SeafoodMeat&PoultryDesserts&Pastries
