Karnıyarık
Karnıyarık are Turkish eggplants from the oven, filled with spicy minced meat, onions, tomatoes, green peppers, garlic and parsley.
Travel through different food cultures from your own kitchen. Discover familiar classics and approachable everyday dishes, with characteristic ingredients and techniques explained in clear steps.
Topics
Mediterranean recipes featuring vegetables, pasta, fish, olive oil, cheese, lemon and fresh herbs.
Chinese recipes for noodles, rice, dumplings, soups and wok dishes with vegetables, tofu, chicken, pork or beef.
French recipes ranging from bistro classics and slow braises to quiches, tarts and carefully made desserts.
German home cooking with regional classics, potato dishes, soups, stews, cakes and family favourites.
Greek recipes with feta, yoghurt, lemon, olive oil, herbs, vegetables, pulses, fish and slow-cooked meat.
Indian recipes for curries, dal, biryani, breads and vegetable dishes with balanced, freshly toasted spices.
Indonesian recipes with rice, noodles, sambal, coconut, peanuts, tempeh and aromatic spice pastes.
Italian recipes for pasta, risotto, soups, baked dishes, antipasti and desserts built around good ingredients.
Japanese recipes for rice, noodles, ramen, miso soup, onigiri, teriyaki, tempura and home-style curries.
Korean recipes with rice, noodles, kimchi, vegetables, sesame, chilli pastes and deeply flavoured marinades.
Russian recipes for borscht, pelmeni, blini, salads, filled pastries and warming braised dishes.
Thai recipes for curries, soups, salads, noodles and wok dishes with chilli, lime, herbs and coconut milk.
Turkish recipes for meze, pide, köfte, börek, soups, salads, aubergine dishes and syrup-soaked desserts.
Recipes
Karnıyarık are Turkish eggplants from the oven, filled with spicy minced meat, onions, tomatoes, green peppers, garlic and parsley.
Çılbır are Turkish poached eggs on garlic yoghurt, covered with warm butter, Pul biber and Aleppo pepper – ideal for fresh flat bread.
Gözleme are thin Turkish flaks from the pan, here with a dry filling of spinach, feta, onions, parsley and pul biber.
Etli Yaprak Sarma are Turkish vine leaves with a juicy filling of minced meat, rice, onions, herbs, tomato and paprika.
Etli Kuru Fasulye is a Turkish stew of white beans, delicate beef, onions, tomato and paprika purée – classic to rice and pickles.
Hünkar Beğendi serves delicate lamb ragout on a smoky eggplant purée with béchamel sauce and cheese – a classic Ottoman main dish.
İskender Kebap combines finely roasted beef or lamb with roasted pide, spicy tomato sauce, yoghurt and hot butter.
Turkish mantı are small dough bags filled with spicy minced meat, which are served with garlic yoghurt, pepper butter, mint and sumach.
Pla Rad Prik is a crispy fried whole fish with a shiny Thai sauce of chilli, garlic, tamarind, fish sauce and palm sugar.
Yum Woon Sen is a Thai glass noodle salad with shrimp, pork chop, tomatoes, celery, herbs and a spicy lime fish sauce dressing.
Tod Mun Pla are Thai fish chicks with red curry paste, long beans, mackerel limette leaves and basil, served with cucumber chilli dip.
Gai Pad Med Mamuang is Thai cashew chicken with crispy fried meat, roasted nuts, peppers, onions and mild dried chilies.
Red Thai curry with chicken combines delicate chicken thigh meat, coconut milk, hokkaidokurbis, red curry paste, mackerel lime and Thai basil.
Larb Gai is a north-east Thai chicken salad with lime, fish sauce, roasted rice powder, chilli, shallots, mint and fresh herbs.
Khao Soi Gai is a curry noodle soup in northern Thailand with tenderly stewed chicken, coconut milk, egg noodles and crispy noodle topping.
Pad Kee Mao are sharp Thai Drunks Noodles with wide rice noodles, chicken, Gai Lan, chilli, garlic and fragrant holy basil.
Pad See Ew combines wide rice noodles, delicate pork, egg and crisp Gai Lan with a dark shiny, sweet-salt soy sauce.
Khao Pad Gai is Thai fried rice with juicy chicken, egg, spring onions and a balanced seasoning of fish and soy sauce.
Russian Sharlotka is a simple, airy apple pie with lots of sour apple pieces and a biscuit made of eggs, sugar and flour.
Medovik is a Russian honey cake made from eight thin, caramel-scented soils and a fresh mash-and-shone cream that runs through soft overnight.
Kurnik is a high Russian feast, in which thin blini separate juicy chicken, mushrooms as well as rice with egg and dill under a butter dough cover.
Russian Kotlety are juicy meat chicks made from beef and pork chops, soaked white bread and onions with a fine golden brown crumb cover.
Russian Vinegret salad combines beetroot, potatoes, carrots, salt cucumbers, sauerkraut and peas with a plain sunflower oil dressing.
Herring in the fur coat coats salty matjes with onions, potatoes, carrots, egg, red beet and thin mayonnaise layers to form a Russian feast salad.
Ukha is a clear Russian fish soup with strong fish fond, potatoes, little root vegetables, several fish varieties, pepper and fresh herbs.