Meat and fish

Meat and fish

By
Rebecca Seal
Contains
26 recipes
Published by
Hardie Grant Books
ISBN
9781742706016
Photographer
Steven Joyce

Although fish and meat are often quite simply cooked in Istanbul, just grilled or fried, there are also lots of delicious and slightly more complex dishes, like the Ottoman chicken stew, mahmudiye, with almonds and dried apricots, hünkar beğendi, a slow-cooked lamb dish served on top of a smoky creamy aubergine purée, or midye dolma, mussels stuffed with spiced rice pilaf.

Featured Recipes in this Chapter

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