Somer Sivrioğlu and David Dale first met at Somer's Sydney restaurant Efendy, and within 3 months had hatched a plan to write a book about Turkish food traditions both old and new. The result, Anatolia, is a richly illustrated journey through Turkish food and culture. Here we share an edited extrac
The word güveç (pronounced ‘goo-wetch‘) means a clay pot in which traditional casseroles are made. The usual version of karides güveç, served in restaurants and meyhanes in Turkish coastal cities, ...
Somer Sivrioğlu and David Dale first met at Somer's Sydney restaurant Efendy, and within 3 months had hatched a plan to write a book about Turkish food traditions both old and new. The result, Anatolia, is a richly illustrated journey through Turkish food and culture. Here we share an edited extrac
This salad is served with kebaps all over Turkey, and is designed to be eaten with a spoon. It’s just a finely chopped salad, with the tomato pieces no bigger than the pomegranate seeds, but you’ll...
Somer Sivrioglu, owner and chef of Turkish restaurants Anason and Efendy, shares with foodservice his recipe for keskul or palace pudding.
Anatolia, A Beautiful Cookbook with a Sense of Place - The Classy Chics
Some books make you fall in love with its captivating pages from the moment you lay your hands on it. Anatolia, by Somer Sivrioglu and David Dale, is one of them. This outstandingly beautiful cookbook is rich in pictures, stories, and recipes. It takes you to another world of fla
The almond, now grown along the Aegean and Mediterranean coasts, is another delicacy that was cultivated first in Anatolia (and one of only two nuts to be mentioned in the holiest Christian, Jewish...
Dive into Food Safari Water - the next delicious helping of Food Safari Elements, exploring the bounty of the water.
Some books make you fall in love with its captivating pages from the moment you lay your hands on it. Anatolia, by Somer Sivrioglu and David Dale, is one of them. This outstandingly beautiful cookbook is rich in pictures, stories, and recipes. It takes you to another world of fla
Star chef Somer Sivrioglu lays Turkish roots with Anason Sydney at Sydney's major new food and beverage precinct, Barangaroo...
Tükenmez is a sustainable home version of the kind of sherbet you used to buy in the street from hawkers with tanks on their backs—still seen occasionally in some parts of eastern Turkey. The stree...
Some books make you fall in love with its captivating pages from the moment you lay your hands on it. Anatolia, by Somer Sivrioglu and David Dale, is one of them. This outstandingly beautiful cookbook is rich in pictures, stories, and recipes. It takes you to another world of fla
Star chef Somer Sivrioglu lays Turkish roots with Anason Sydney at Sydney's major new food and beverage precinct, Barangaroo...
Some books make you fall in love with its captivating pages from the moment you lay your hands on it. Anatolia, by Somer Sivrioglu and David Dale, is one of them. This outstandingly beautiful cookbook is rich in pictures, stories, and recipes. It takes you to another world of fla
The fashionable modern cooking style called sousvide, which involves cooking in a sealed bag, echoes an old Ottoman technique. We’ve been using pastry to seal the flavour in meat and vegetables for...
This is an example of the new Turkish cooking. When you say pastırma to traditional Turks, they think beef. But the word simply means ‘pressed’, so there’s nothing to prevent you from wrapping the ...
There’s a joke about a salad farmer who is having a tea in the village café. A neighbour comes in and says: "There’s a goat in your field." The farmer says: "Don’t worry, he won’t eat much." Shortly afterward, the neighbour returns and says: "There’s a cow in your field." The farmer keeps sipping his tea and says: ‘Don’t worry about it.’ Then the neighbour returns and says: "There’s a man from Crete in your field." The farmer leaps up and rushes back to save his field before everything green has been stripped. People of Cretan background are famous for eating the dark-green weeds that grow wild along the Aegean coast and that were ignored for centuries by Turkish cooks. This egg dish uses the kind of wild (and tame) greens the Cretans have taught the Turks to love.
Some books make you fall in love with its captivating pages from the moment you lay your hands on it. Anatolia, by Somer Sivrioglu and David Dale, is one of them. This outstandingly beautiful cookbook is rich in pictures, stories, and recipes. It takes you to another world of fla
Anatolia - my new favourite cookbook by Somer Sivrioglu and David Dale - inspired me to create a cultural fusion. Turkey and France meet in my vegetarian version of Somer's Lahmacun - thin pide (Turkish pizza) spread with a thin layer of minced meat and chopped vegetables. The original recipe uses
Some books make you fall in love with its captivating pages from the moment you lay your hands on it. Anatolia, by Somer Sivrioglu and David Dale, is one of them. This outstandingly beautiful cookbook is rich in pictures, stories, and recipes. It takes you to another world of fla
A sweet tumble of summer's finest fruits, plus a few rose petals for a romantic dessert.
There’s a joke about a salad farmer who is having a tea in the village café. A neighbour comes in and says: "There’s a goat in your field." The farmer says: "Don’t worry, he won’t eat much." Shortly afterward, the neighbour returns and says: "There’s a cow in your field." The farmer keeps sipping his tea and says: ‘Don’t worry about it.’ Then the neighbour returns and says: "There’s a man from Crete in your field." The farmer leaps up and rushes back to save his field before everything green has been stripped. People of Cretan background are famous for eating the dark-green weeds that grow wild along the Aegean coast and that were ignored for centuries by Turkish cooks. This egg dish uses the kind of wild (and tame) greens the Cretans have taught the Turks to love.
Somer Sivrioğlu and David Dale first met at Somer's Sydney restaurant Efendy, and within 3 months had hatched a plan to write a book about Turkish food traditions both old and new. The result, Anatolia, is a richly illustrated journey through Turkish food and culture. Here we share an edited extrac
Somer Sivrioğlu and David Dale first met at Somer's Sydney restaurant Efendy, and within 3 months had hatched a plan to write a book about Turkish food traditions both old and new. The result, Anatolia, is a richly illustrated journey through Turkish food and culture. Here we share an edited extrac
Anatolia - my new favourite cookbook by Somer Sivrioglu and David Dale - inspired me to create a cultural fusion. Turkey and France meet in my vegetarian version of Somer's Lahmacun - thin pide (Turkish pizza) spread with a thin layer of minced meat and chopped vegetables. The original recipe uses
