The regional cuisines of Turkey

By FAYE LEVY, YAKIR LEVY
November 15, 2017 18:12

In America it is hard for us to imagine to what extent people’s food in the eastern half of Turkey is tied to where they live and to the topography and climate.




CABBAGE ROLLS in tomato and sumac sauce.

CABBAGE ROLLS in tomato and sumac sauce.. (photo credit: DAVID HAGERMAN)

Last week we went to see Robyn Eckhardt’s presentation of her new cookbook, Istanbul & Beyond – Exploring Turkey’s Diverse Cuisines.

We should get “beyond the idea of Turkish cuisine,” said Eckhardt. We spoke of Italian food 25 years ago, but now we think of the food of Sicily, Rome or Tuscany; similarly, there is not one Turkish cuisine.

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