Vegetarian Turkish Cooking by Carol Robertson
Book Description
Robertson relates a series of captivating and delightful travel adventures in the first half of the book, unveiling the wonders of Turkey—from the ancient cities of Ankara to the spas at Bursa to the small village bazaars, where fresh vegetables line stone pathways and aged stucco homes. The second portion is dedicated to vegetarian foods and recipes. Over one hundred Turkish dishes, including Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav, and the ever-popular Baklava, await the cook wanting to explore Turkish cuisine.
What kind of book is Vegetarian Turkish Cooking?
The description says the first half of the book is a series of travel stories about Turkey, from the ancient city of Ankara to the spas at Bursa and the small village bazaars.
Who wrote Vegetarian Turkish Cooking?
The book is credited to Carol Robertson in the title.
What recipes can I expect?
The second part is dedicated to vegetarian foods and recipes, with over one hundred Turkish dishes. The ones it names are Spinach with Yogurt Sauce, Eggplant Puree, assorted Sis Kebabs, Minted Pea Pilav and Baklava.
Everything above comes from the book description on its Amazon page.
What is Turkish vegetable cooking built on?
The description mentions spinach with yoghurt sauce, eggplant puree, a minted pea pilav and baklava, which gives a taste of the cuisine. Vegetables, lentils, bulgur, yoghurt and fresh herbs are everyday ingredients in Turkish kitchens, and many dishes are served cold or at room temperature.
The pattern fits with what the Harvard Nutrition Source review of the Mediterranean diet describes as a plant-centred way of eating, though Turkish cooking is its own tradition with its own dishes. Yoghurt sauces add protein and calcium.
Baklava and other sweets are rich in sugar and fat, and the Harvard Nutrition Source page on added sugar suggests enjoying such sweets in small portions. Pastry and nuts also bring common allergens, so label them clearly if you serve guests.
Dishes made in advance and served cold need correct chilling. The USDA Food Safety and Inspection Service guide to leftovers says perishable food should not stay at room temperature for more than two hours. If you have a condition that limits sugar or salt, ask a doctor how to enjoy these dishes.
More on this blog: Antioxidant Foods: Why Colorful Plants Beat Supplements and Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats
Book: Vegetarian Turkish Cooking by Carol Robertson
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