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A Baghdad Cookery Book Muhammad b.al-Hasan b.Muhammad b.al-Karîm, Charles Perry (tr.)  ISBN-10 1-903018-42-0 ISBN-13 978-1-903018-42-2...

Istanbul's Bosphorus feast boasts an international menu Sakhr Al Makhadhi Source Jun 1, 2012  If proof of a city's culinary pr...

Mavi Boncuk |   Is This the Next Paris? Over the past decade, Istanbul—the mesmerizing ancient capital that straddles two continent...

Source: http://www.gourmet.com/magazine/2000s/2009/05/heat-of-the-matter-turkish-peppers The Heat of the Matter | Originally Published ...

Kashkak, keşkek, kashkeg, kishkak, kashkek, etc. is a sort of meat and wheat or barley stew found in Turkish cuisine. The word kashkak is a ...

Lamb Kebabs with Eggplant | Kösk Kebabi SERVES 4 This is an adaptation of a dish we were served at Kösk, a restaurant in Konya. 3⁄4 lb. bone...

Lamb and Yogurt Soup | Tutmaç Çorbasi SERVES 4 – 6 When adding the yogurt mixture to this soup, we were taught to stir it in only one direct...

Panfried Lamb Kebabs with Bulgur Pilav | Tava Kebapli Bulgur Pilavi SERVES 4 You can also use the stock made in step 1 to baste the Lamb Keb...

Rose Petal Salad with Parsley and Mint | Gül Yaprakli Marul Salatasi SERVES 4 – 6 We use only petals from organically grown roses for this f...

Almond Halvah | Badem Helvasi SERVES 4 This is an adaptation of a recipe we enjoyed while visiting Turkey. 1⁄2 cup high-protein all-purpose...

Turkish Herb and Spice Mix | Baharat Karisimi MAKES 2 TBSP. Seasoning mixtures of this kind are common in kitchens throughout Turkey. Use th...