Alive in only a few regions, jam seems like an unusual use for aubergines but is exceptionally good and quite the Turkish breakfast party showstopper. This sweet and tart preserve has hints of cinnamon and cloves and a bold pekmez (molasses) undertone.
For me cookbook is much more than the sum of recipes, it's the photography, the introductions and backgrounds for each dish as well as the mood the author portrays. Here are the cookbooks that help me to get the best out of my Turkish kitchen.
Parmaklarımı yedim! - I ate my fingers - and I ate ladies fingers too.
Not your average version of The Sultan's Delight. Omitting the standard use of tomatoes and cheese this slow-cooked dish of tender meat and peppers sits on a bed of nutmeg infused bechamel sauce blended with chargrilled aubergines. Reimagining a simply pepper and sweet baby onion meaty ragu much liked the sultan may have tasted himself for the first time.