The regional cuisines of Turkey

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.

By FAYE LEVY, YAKIR LEVY
November 15, 2017 18:12
CABBAGE ROLLS in tomato and sumac sauce.

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

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user uxperience almost completely free of ads
  • Access to our Premium Section and our monthly magazine to learn Hebrew, Ivrit
  • Content from the award-winning Jerusalem Repor
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

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.

Read More...

Related Content