Aegean Flavours - Hardcover

Zenol Tiryakioglu, Didem

Hardcover

ISBN 10: 1909342483 ISBN 13: 9781909342484

Publisher: Jacqui Small, 2014

Synopsis

'Didem's food is both super-flavoursome and wonderfully delicate. I love her interpretations of Aegean classics and her thorough knowledge of its striking ingredients.'’Yotam Ottolenghi’

Having incorporated the unique flavours of Turkey's Aegean region into her culinary repertoire, Didem Senol shows her love for the area's vibrant markets and exciting produce of in this gastronomic journey.

Part travelogue, part guide to the best local markets,’Aegean Flavours’is above all a recipe book filled with hard information and inspiring ideas that will allow you to create and savour a wide variety of dishes.

With flavours ranging from the fragrant and refreshing to the rich and aromatic, the herbs, spices, vegetables, fruits and natural produce sourced from the Aegean will add an effortless and dynamic twist your meals.

From light and palatable soups and salads, like spinach and pomegranate salad, to succulent and exotic meat and poultry dishes, like hot-smoked lamb loins with mustard sauce and caramelised onion, there is something for e

About this title

Review:

AEGEAN FLAVOURS

A Culinary Celebration of Turkish Cuisine from Hot Smoked Lamb to Baked Figs

LAMB SHANKS WITH CHICKPEAS

I soak the chickpeas in water overnight, then drain them and add fresh water equivalent to about 3 times the weight of the chickpeas (in this case about 1 litre / 34 fl oz / 1 quart) and boil them for 20 minutes. I add a bay leaf and a peeled, whole onion. I don’t add salt because it toughens legumes and lengthens cooking time. I cut the remaining onion into thin slices, put them into another pan and sauté them in butter. I add rosemary, the remaining bay leaf, salt and freshly ground black pepper and stir. I put the lamb and 1 litre (34 fl oz / 1 quart) of boiling water into this pan and leave it to simmer. After 30 minutes, I strain the half-cooked chickpeas and put them into the pan with the lamb and cook the entire mixture for another hour. I prefer to serve lamb shank on the bone because the marrow and the bone enhance the flavor of the broth.

In my restaurant…

I serve this ideal winter dish with rice cooked with vermicelli, a common Turkish combination. If you prefer, you can simply serve it with toast.

4 SERVINGS

• 300g (10.5 o) chickpeas
• 1 litre (34 fl oz / 1 quart) cold water
• 2 onions
• 2 bay leaves
• 1 litre (34 fl oz / 1 quart) boiling water
• 20g (3/4 oz/ 1 heaped tbsp.) butter
• 1 sprig rosemary
• Salt
• Freshly ground pepper
• 4 lamb shanks

About the Author:

After graduating from Ko\u00e7 University, Istanbul, in 2001, DIDEM SENOL moved to New York to fulfil her dream of becoming a chef. She studied culinary arts at the French Culinary Institute in the Manhattan neighbourhood of SoHo and put theory into practice by working at Le Cirque and Eleven Madison Park restaurants.Didem returned to Turkey in 2003 and worked at Nu Teras, a fashionable Istanbul restaurant specializing in traditional dishes, ufak yemekler (small dishes). In 2006, Didem became chef at the Dionysos Hotel, Kumlub\u00fck, an oasis of tranquillity and natural beauty near Marmaris in south-western Turkey.

About this edition

• Publisher: Jacqui Small
• Publication date: 2014
• ISBN 10: 1909342483
• ISBN 13: 9781909342484
• Binding: Hardcover
• Number of pages: 280