Sufi cuisine / Nevin Halıcı ; translated by Ümit Hussein ; foreword by Claudia Roden ; original miniatures by Ahmet Efe.

In this sensuous journey of earthly and spiritual delights, Nevin Halici combines culinary history with over one hundred sumptuous recipes inspired by the teachings of Sufism, including preserved rose petals, snow halvah, and baklava prepared with water in which oak ashes have been soaked overnight.

Notes de l'auteur

Nevin Halici is one of Turkey's leading cookery writers. She has published nine books on cookery, including Nevin Halici's Turkish Cookbook.

Table des matières

Foreword	p. 13
Preface	p. 17
Introduction	p. 21
Recipes from Mevlana's Works	p. 47
Fried Fish	p. 47
Sweet Buttery Soup	p. 48
Rose Jam	p. 50
Candied Rose Petals	p. 52
Aubergine Salad	p. 53
Honey and Vinegar	p. 54
Clarified Butter	p. 54
Dishes Mentioned in Mevlana's Works Still Prepared in Konya Today	p. 55
Soups	p. 55
Meat Stock	p. 56
Tripe Soup	p. 57
Lentil Soup	p. 58
Tandir Soup	p. 59
Tarhana Soup	p. 60
Tutmac Soup	p. 61
Mezes	p. 64
Eggs	p. 65
Pancakes	p. 65
Eggs with Kavurma	p. 66
Meat	p. 68
Meat with Plums	p. 68
Meat Roasted in a Clay Pot	p. 69
Neck of Lamb	p. 70
Diced Kebab	p. 71
Pan Fried Kebab	p. 72
Offal	p. 73
Liver with Chick Peas, Onions and Butter	p. 73
Sheep's Trotters	p. 74
Poultry and Game	p. 76
Pilav with Quail	p. 76
Seafood	p. 78
Baked Carp	p. 78
Pulses and Cereals	p. 80
Bulgur Wheat with Onions and Meat	p. 80
Chopped Meat with Wheat	p. 81
Pilav with Bulgur	p. 82
Pilav with Eriste (Homemade Pasta)	p. 83
Chick Pea Stew	p. 84
Vegetable Dishes	p. 87
Fresh Cowpeas with Yogurt and Rice	p. 87
Sour Spinach	p. 88
Butternut Squash (Sour Squash)	p. 89
Spinach with Onions	p. 90
Cabbage Borani	p. 92
Sweet Spinach	p. 93
Celery with Meat and Onions	p. 93
Courgettes	p. 95
Leeks with Meat and Onions	p. 96
Turnip Kalye	p. 97
Dishes with Fruit	p. 98
Stewed Quince with Pekmez	p. 98
Apples with Pekmez	p. 99
Carrots with Pekmez	p. 100
Salads	p. 101
Yogurt and Cucumber Salad	p. 101
Yogurt with Garlic	p. 101
Chopped Onions with Parsley and Sumach	p. 102
Pilav and Pasta	p. 104
Bulgur Pilav	p. 104
Rice Pilav	p. 106
Homemade Pasta with Mint	p. 107
Borek	p. 109
Griddled Cheese Borek	p. 111
Borek Cooked in Water	p. 112
Tandir Borek	p. 113
Sweets	p. 115
Pastry Sweets	p. 116
Baklava	p. 116
Helva	p. 119
Almond Helva	p. 120
Honey Helva	p. 121
Snow Helva	p. 122
Pekmez (Black) Helva	p. 122
Helva Prepared with Sugar	p. 123
Kadayif	p. 125
Kadayif and Lokm Kadayif	p. 125
Milk Puddings and Light Sweets	p. 128
Asure	p. 128
Water Pudding	p. 130
Walnuts with Pekmez	p. 131
Rice Pudding with Saffron	p. 132
Apricot Compote	p. 133
Bread and Dishes Prepared with Bread	p. 134
Flat Bread	p. 135
Tandir Bread	p. 136
Bread Soaked in Meat and Meat Juices	p. 137
Wafer-Thin Griddled Bread	p. 138
Milk Bread	p. 139
Drinks	p. 141
Yogurt with Water and Salt	p. 142
Honey Sherbet	p. 142
Milk and Honey Sherbet	p. 143
Rosewater Sherbet	p. 144
Fig Sherbet	p. 144
Pomegranate Sherbet	p. 145
Sugar Sherbet	p. 146
Milk Sherbet with Sugar	p. 147
Grape Must	p. 147
Coffee	p. 148
Dishes Bought or Cooked Locally	p. 151
Sheep's-Head Kebab	p. 151
Flat Bread with Ground Meat	p. 152
Firm Kebab (Roasted Mutton)	p. 154
Cheese Borek	p. 155
Preserved Foods	p. 156
Fried Meat Preserved in Fat Kavurma	p. 156
Clusters of Bulgur Wheat with Yogurt	p. 158
Recipes from The Book of the Wise and Other Sources	p. 159
Pilav with Meat	p. 159
Belh-Ozbek Pilav	p. 161
Kofte for Breaking a Fast	p. 162
Duck with Clarified Butter	p. 163
Selected Recipes from Ali Esref Dede's Food Treatise	p. 167
Soups	p. 167
Fish Soup	p. 167
Liver Soup	p. 169
Chick Pea Soup	p. 169
Meat	p. 171
Butcher's Kebab	p. 171
Grilled Lamb Cutlets	p. 172
Dry Kofte	p. 172
Milk Kebab	p. 173
Lamb Casserole Cooked Upside-Down	p. 174
Offal	p. 175
Liver Kebab	p. 175
Poultry	p. 176
Grilled Chicken Casserole	p. 176
Seafood	p. 177
Swordfish Collar Casserole	p. 177
Vegetables	p. 178
Stuffed Aubergines	p. 178
Butternut Squash with Meat and Onions	p. 179
Fried Aubergines with Vinegar	p. 180
Purslane Omelette with Fried Meat	p. 181
Fruit	p. 182
Stuffed Melon	p. 182
Salads	p. 183
Caviar Salad	p. 183
Lettuce Salad	p. 183
Sardine Salad	p. 184
Rice and Pasta	p. 185
Bulgur Pilav with Chestnuts	p. 185
Aubergine Pilav	p. 186
Pilav without Fat	p. 187
Borek	p. 189
Leek Borek	p. 189
Chicken Borek	p. 190
Sweets	p. 191
Kadayif with Almonds and Gold Vark	p. 191
Kadayif Mucver with Syrup	p. 192
Pine Nut Compote	p. 193
Orange Compote	p. 193
Pistachio Compote	p. 194
Drinks	p. 195
Sweet Almond Juice with Rosewater	p. 195
Rosewater and Lemon Drink	p. 196
Preserved Foods	p. 197
Homemade Pasta	p. 197
Pickled Turnips	p. 198
Selected Couplets from Mevlana's Works Related to Food and Drink	p. 199
A Guide to Turkish Pronunciation	p. 225
Glossary of Terms	p. 226
Taster Panellists	p. 230
Notes	p. 231
Bibliography	p. 233
Index	p. 238

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