Turkish Cookery Book

Bàlik Tùrshussu

A Turkish pickled fish preserve from 1864, in which fried salmon or swordfish slices are layered with garlic, bay leaves, myrtle leaves, peppercorns, pistachios, and mixed spice…

Inja-Burek

Inja-Burek is a traditional Ottoman layered pastry made from ultra-thin hand-rolled dough sheets, generously buttered between each layer and filled with a savoury mixture of min…

Kàbàk-Bàsstissi

A traditional Ottoman braised dish of tender mutton or lamb layered with sliced vegetable marrow and golden fried onions, finished with lemon juice, fresh mint, and a dusting of…

Lamb Pilàw with Liver and Heart

A richly flavoured Ottoman-style pilaf featuring tender braised lamb pieces arranged over a mound of fluffy rice cooked with chopped liver, heart, pistachios, and currants. A st…

Injik Elmassiyessi

A beautifully clear, floral jelly made from slow-simmered calf's feet, clarified with egg whites, and set with fresh fruit. This elegant Ottoman dessert is a naturally gelatinou…

Mùmbār vè Shìrdan

A traditional Ottoman stuffed sheep intestine or stomach dish, filled with a seasoned mixture of minced mutton, rice, salt, pepper, and cinnamon, then boiled, shaped, and pan-fr…

Ghyùghèj Bàsstissi

A slow-baked Ottoman mutton and vegetable stew, sealed in a tightly lidded pot to trap all its fragrant steam. Tender pieces of loin of mutton cook together with eggplant, okra,…

Khùnkyār Pilàwi

A regal Ottoman-style rice pilaf featuring tender walnut-sized pieces of mutton simmered in a richly spiced broth, finished with pistachios, currants, and fragrant spice. This s…

Hàlèb-Dòlmàssi

A classic Ottoman stuffed aubergine dish from Aleppo, filled with spiced minced mutton, rice, mint, and saffron, then gently simmered in a lemony broth until tender and saucy. T…

Bàmiya-Bàsstissi

A hearty Ottoman braised mutton and okra stew, layered with golden fried onions and finished with a bright squeeze of lemon and a dusting of pepper and cinnamon. This classic di…

Mārūl Sàlatassi

A classic Ottoman lettuce salad dressed with a creamy hard-boiled egg yolk vinaigrette, finished with fresh herbs, young onions, and vibrant slices of beetroot. This 19th-centur…

Kìlìj Bàlighi Yàhnissi

A classic Ottoman braised swordfish dish in which egg-and-flour-coated slices are lightly fried and then gently simmered with parsley, garlic, lemon juice, and a touch of cayenn…

Mùjmèr

A traditional Ottoman pan dish of minced mutton or veal browned with butter, then combined with onions, parsley, soaked bread, and eggs to form a hearty frittata-style preparati…

Kàwūn-Dòlmàssi

A striking Ottoman stuffed melon dish in which a whole melon is hollowed out, filled with spiced minced mutton, rice, currants, almonds, and pistachios, then baked whole and bro…

Jizlèmè

Jizlèmè is a traditional Ottoman hot sweet pastry made from yeast-leavened crumpets layered with clotted cream, powdered sugar, and a warm butter-sugar syrup, finished with a de…

Ghyùlāj Bàklàwāssi

A delicate Ottoman dessert of paper-thin egg-white and wheat starch crepes layered with clotted cream, rose-water, and milk, then drenched in a light sugar syrup and cut into di…

Khiyār Tèrètùru

A refreshing Ottoman cucumber salad dressed with a creamy, garlicky nut sauce made from pounded almonds or walnuts, bread, and vinegar or lemon juice. The sauce is silky and tan…

Kiymàdàn Firin Kèbàbi

A classic Ottoman baked mince kebab in which seasoned minced mutton is combined with onions, pistachios, and currants, then wrapped in caul-fat parcels and roasted until golden…

Ghyùghèj Bālighi

A simple Ottoman-style baked fish dish in which your choice of fish is layered between gently browned onions and parsley, then finished in the oven with olive oil, wine vinegar,…

Bàdinjànli Pilàw

A fragrant Ottoman rice pilaf cooked with sliced aubergine, butter, and onions, delicately perfumed with saffron and gum-mastic. This 19th-century Turkish dish produces a richly…

Kèfal-Bàlighi Pùlàkissi

A classic Ottoman-style braised grey mullet dish from Turabi Effendi's 1864 Turkish Cookery Book, in which whole fish are gently simmered with onions in butter and olive oil, th…

Aadi Bàklàwā

A classic Ottoman-style baklava made from fifty ultra-thin layers of hand-rolled paste, filled with pounded nuts and butter, soaked in a honey or sugar syrup, and finished with…

Bàndinjàn Yàlànji Dòlmàssi

A classic Ottoman stuffed aubergine dish in which hollowed egg-plants are filled with a fragrant mixture of sautéed onions, chopped aubergine flesh, rice, and mint. The name 'ya…

Jighèr Kèbābi

A classic Ottoman liver kebab from Turabi Effendi's 1864 Turkish Cookery Book, in which cubes of lamb or sheep's liver are wrapped in caul-fat and grilled on skewers, then finis…

Khùrmā

Khùrmā are small, golden fried dough pieces from 19th-century Turkish cuisine, rolled to create a ridged texture and then soaked in a sweet honey or sugar syrup. They are crisp,…

Aadi Yàpràk-Dòlmàssi

A classic Ottoman stuffed vine leaf dish filled with finely chopped raw mutton, rice, and onion, gently simmered in broth until the filling is tender and a rich gravy forms. Thi…

Hèlwāi Khàkāni

A rich Ottoman halva made by toasting a blend of plain flour, wheat starch, and rice flour in butter until golden, then setting it with boiling sugar syrup and milk. The result…

Ghyùlābiyè

A traditional Ottoman sweet confection made from wheat starch, butter, and sugar, delicately flavoured with rose-water and musk, then pressed into a dish and cut into elegant di…

Mèdkūnè

A hearty Ottoman stew of layered mutton and aubergine, simmered in broth with lemon juice and finished with a dusting of cinnamon. Simple and fragrant, this dish is a classic ex…

Kàdin-Bùdù

Kàdin-Bùdù, meaning 'Lady's Thigh' in Turkish, are oval-shaped minced mutton and rice patties that are first poached in boiling water, then dipped in beaten egg and pan-fried in…

Kirmà Tàwuk Kèbàbi

A classic Ottoman grilled chicken kebab in which butterflied, boned chicken pieces are marinated in onion juice and warm spices, then skewered and grilled over an open fire unti…

Kèbāb Kyùftè

A classic Ottoman-style minced meat patty made from mutton, beef, or veal blended with parsley, onion, and breadcrumb, shaped into small buns and fried in butter. Served hot wit…

Èkshili-Bàdinjān

A sweet-and-sour Ottoman aubergine dish in which sliced egg-plants are salted, fried golden, layered with browned onions, then simmered in a honey-vinegar sauce until the liquid…

Ishkènbé Chòrbassi

A classic Ottoman tripe soup from the 1864 Turkish Cookery Book, in which slow-simmered bullock's tripe is finely chopped and returned to its strained cooking liquor, enriched w…

Isshākiyyè

A rich Ottoman sweet made by toasting rice flour and pounded almonds in butter until golden, then bringing together with boiling milk and sugar syrup into a thick, fragrant pudd…

Bàdingān Tùrshussu

A traditional Ottoman pickled aubergine recipe from 1864, in which split egg-plants are stuffed with chopped parsley, celery, and halved garlic cloves, tied with celery stalks,…

Irimik Hèlwāssi

A rich Ottoman sweet pudding made by toasting sago and almonds in butter, then simmering them in a combination of hot milk and sugar syrup, finished with a fragrant splash of ro…

Kàyssi Khòshàbi

A refreshing Ottoman apricot sherbet made by simmering small apricots into a sweetened syrup and gently poaching large apricots in water, then combining them with ice for a cool…

Làmūnyà Kāymàghi

A delicate Ottoman-era fruit cream dessert made by cooking strawberries or raspberries into a thick purée, setting it with isinglass (gelatin), and folding through lightly perfu…

Dòmàtiz Pilàwi

A fragrant Ottoman tomato rice pilaf in which onions are fried golden, simmered with tomato juice and broth, then finished with a generous pour of hot butter. Simple, comforting…

Èkshili-Chòrbā

A traditional Ottoman mutton soup thickened with a flour batter and finished with a tangy egg and vinegar or lemon liaison. Historically served at festive celebrations such as w…

Dànà Ètindèn Pāpās Yàhnissi

A slow-braised Ottoman veal stew in which egg-sized chunks of loin are sealed tightly with onions, whole garlic, cumin, and wine vinegar — no water added — and cooked low and sl…

Kàwùn Bàklàwāssi

A traditional Ottoman-style melon baklava made by layering thin sheets of paste with mashed sweet melon and scalded butter, then baked until golden and finished with a dusting o…

Mùhzir Kèbābi

A classic Ottoman skewer kebab made from chunks of mutton marinated with onion, salt, pepper, and cinnamon, then wrapped in caul fat and grilled over fire. The caul fat bastes t…

Lòkùm

A soft, baked pastry from the Ottoman tradition, made from a browned butter-and-flour paste enriched with eggs and hollowed to hold a sweet or savoury filling. These golden, pea…

A adi Pilaw

A simple, classic Ottoman-style steamed rice dish from 1864, in which washed rice is boiled until it absorbs all its water, then finished with a generous pour of bubbling hot bu…

Cherry Sherbet

A refreshing chilled cherry drink from the 1864 Turkish Cookery Book, made by boiling morella cherries in water, sweetening with a cherry sugar syrup, and serving over ice with…