Crème brûlée is not a light dessert, whatever people say about custards. It is egg yolk and cream, and that is the point. What makes it worth doing is the contrast — cold set custard under a sheet of glass-hard caramel that cracks under the spoon. Serves 6 Chilling time: 4 hours minimum Ingredients 5 […]
If you have run out of ideas for chicken, this is the one to make. Quick to put together, and the yogurt marinade does something no dry rub can — it tenderizes as it seasons. I serve it with bulgur pilaf, though rice works just as well. Serves 4 Marinating time: 2 hours minimum Ingredients […]
Milk puddings sit lighter than most desserts, and sütlaç is the one Turks reach for most often. It takes a little practice to judge the consistency the first time, but it is forgiving — and good in every state between loose and set. It can be made on the stove or finished under the broiler […]
Stuffed rolls sit at the top of the Turkish olive oil repertoire. They take work, and that is exactly why they have their own place on the table — nobody makes these for a weeknight. Served cold or at room temperature, never hot. That is the rule with olive oil dishes. Makes about 30 rolls […]
When figs come into season, this is what to do with them. A crisp shell, cold pastry cream, and fruit that needs nothing done to it. Serves 8 Chilling time: 2 hours total Ingredients For the pastry 1 2/3 cups all-purpose flour 7 tablespoons butter, cold and cubed 3/4 cup powdered sugar 1 egg 1/2 […]
The story goes that this dish was made for a sultan, and that beğendi — “he liked it” — is what he said. Whether or not that is true, it has been on Ottoman tables for a very long time. Two elements: a slow braise of beef, and a purée of charred eggplant thickened into […]
Croissants are laminated dough — layers of butter folded into layers of dough, over and over, until steam forces them apart in the oven. That is the entire technique, and there is no way around the time it takes. Plan on two days. The dough needs cold rests between folds, and rushing them is what […]
Geçmişi sekizinci yüzyıla kadar dayanan salep, orkidenin iyileştirici özelliğine inanıldığı için yüzyıllardır kış aylarının vazgeçilmez içeceklerinden biri olmaya devam ediyor. İçeriğindeki glukomannan maddesinin boğaz ağrılarına ve soğuk algınlığına iyi geldiği düşünülüyor. Üzerine serpilen tarçınla da ideal bir kış içeceği haline geliyor. Salep, aslında orkideler (orchidaceae) ailesinin değişik renkte çiçek açan bir kaç türünün toprak altı […]
This comes from Salonika, and it belongs to that band of cooking that runs along the northern Aegean — recognizable on either side of the border, whichever side you grew up on. Smoked eggplant and beef between two sheets of pastry, baked until golden. Good hot, better at room temperature. Serves 8 Ingredients For the […]
İtalya Mutfağından çıkmış tiramisu tarifi, Türk sofralarında da oldukça sevilen bir tatlı haline Tiramisù came out of the Veneto and travelled everywhere. The name means “pick me up,” which tells you what the coffee is doing in it — it is not a background note, it is the reason the dessert exists. Coffee and mascarpone, […]