Taryn Das Neves
Filled with exotic ingredients like sumac, mastic, salep and tahini, this book is a wonderful exploration into the diverse cuisines that populate Turkish food – from the Middle East to Europe. But it also includes our Turkish favourites like kebabs, pilaf and honeyed doughnuts. Highlight: It’s wonderful to look through recipes where intriguing ingredients like samphire, purslane and za’atar (wild thyme) feature.
Available at Exclusive Books.
