Isabel Lezmi - Yemek: Recipes from Istanbul

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For Zo and Tjade

Isabel Lezmi, Lisa Rienermann,and Veronika Helvaciolu

YEMEK

[Eating]Recipes from Istanbul

A book like a day off

When it comes to Istanbul, our hearts live in our taste buds! This bustling city on the Bosporus River is unmatched in its wealth of flavors. We can no longer keep the secret to ourselvesthere is a world beyond the gyro kebab!We dove into the sea of delicacies, bathed in yogurt sauces, fished for the best Turkish pizza, and tracked sweets and treats from morning till night. From these explorations has emerged a book thats something like a vacation day: it starts gently with breakfast (with copious draughts of tea), is closely followed by a relaxed lunch, glides into a sweet teatime followed by the luxurious dishes of dinner, and is rounded off with wondrous midnight snacks. On our journey we found amazing recipes and encountered wonderful people, all of which we bring to you on the following pages along with descriptions of typical Turkish ingredients (from eggplants to olives) and culinary tales of chicken pudding and lions milk.Whether a fluffy olive bake, homemade mini tortellini in yogurt sauce, sweet carrot squares, bean pure, zucchini cream, or red lentil soup, most of these recipes are extremely easy to cook. We have dipped deep into our favorites, those recipes where our hearts linger. Olives and feta cheese greet the newly awakened, accompanied by simit (sesame rings) or freshly baked bread, torn into pieces and served with strong black ay (tea).On weekends, the people of Istanbul make their way to the Sariyer District, on the European side of this ancient city, where there are many breakfast cafes on the shores of the Bosporus River. Overlooking the crowded promenade, the cafes serve breakfast until the afternoon. Friendly waiters deliver delicious plates of fried eggs with sucuk , the local garlic sausage, as well as other local favorites. After breakfast has been savored, its onward into the day haydi bakalim (come along then)!

menemen

Scrambled Eggs with VegetablesWell get straight to the point: menemen is the perfect hangover breakfast (especially if you have someone who makes it for you). But even without a sore head, its still a great dish!serves 4vegetarian + gluten-freeTimeabout 20 minutesIngredients1 large tomato2 green bell pepperslb garlic sausage (optional)4 green onions3 stalks parsley2 Tbsp butter1 Tbsp bell pepper paste5 eggs1.5 oz feta cheese1 tsp red pepper flakessaltpepperBring a large pot of water to a boil and remove from the stove. Using a sharp knife, cut a shallow X in the bottom of the tomato and place the tomato in the hot water. Remove the tomato with a slotted spoon after 12 minutes and let cool on a plate. Then peel off the skin with a knife.Dice the tomato finely. Wash the bell peppers, remove the seeds and chop finely. Cut the green onions into thin rings. Chop the parsley finely and set aside.Melt the butter in a large pan over medium heat. Add the peppers and garlic sausage, if using, and saut for 2 minutes. Add the green onions and bell pepper paste and saut briefly. Add the diced tomato to the pan, reduce the heat and simmer for about 5 minutes until the liquid has been reduced.Crack the eggs into a bowl and beat with a whisk.

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