By David Dale, Somer Sivrioglu
Anatolia is a richly illustrated, interesting and informative exploration of the local cooking tradition of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, proposing recipes starting from the grand banquets of the Ottoman empire to the highly spiced snacks of Istanbul's road stalls. In doing so that they clarify their tackle the classics and display the encompassing rituals, myths, jokes and people knowledge of either the previous and new Turkey.
More than one hundred fifty dishes are featured, and photographs of the recipes are complemented via especially commissioned photos shot on position in Turkey. function spreads on neighborhood Turkish cooks and manufacturers and their specialities upload a desirable layer of curiosity and flavour.
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Additional info for Anatolia: Adventures in Turkish Cooking
4 Grind the lime peel, lemongrass, coriander root and galangal root to a paste in a blender or spice grinder. Add the roasted chillies, shallots, garlic and shrimp paste. Grind to a smooth paste. This makes about 250 ml (1 cup) of paste. The paste can be stored in an airtight container in the fridge for a month or in the freezer for up to 3 months, 5 To make the curry, heat the coconut milk in a wok or saucepan over medium heat. Do not overcook as the coconut oil may separate. Stir in the Red Curry Paste and cook for 2 minutes.
Stir in the Red Curry Paste and simmer until the mixture has thickened and reduced to one-third, about 10 minutes. 2 Add the beef and stir-fry until cooked. Add the eggplant, peppercorns and green beans. Stir-fry for another minute until the vegetables are tender, then season with the fish sauce, sugar, chicken stock and lime leaves. Mix well before removing from heat. 3 Serve hot, garnished with basil leaves and chillies. Grilled Beef with Hot Basil and Chilli Sauce 500 g (1 lb) beef rib-eye or lean flank steak 125 ml ( ½ cup) Hot Basil and Chilli Sauce (page 48) 20 g ( ½ CUP) Crispy Fried Basil Leaves (page 38), to serve Marinade 2 tablespoons soy sauce 1 tablespoon fish sauce 1 teaspoon sugar 1 teaspoon freshly ground black pepper 1 First make the Marinade by combining the soy sauce, fish sauce, sugar and black pepper in a bowl.
2 Place the water chestnut dice in a bowl and sprinkle with the red food coloring, creating light and dark red spots that resemble "rubies". Soak the red water chestnut dice in 500 ml (2 cups) of water for 1 hour. Remove and drain. Roll the red water chestnut dice in tapioca flour to coat thoroughly, then place in a seive and shake off excess flour. 3 Bring a pot of water to a boil. Drop the coated water chestnut dice into the pot, stirring gently to separate, and simmer 2 to 3 minutes until they float to the surface.