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…

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…

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,…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…