101 Healthy Vegan Turkish Recipes Copyright ©2014 by Bryan Rylee. All rights reserved. No part of this book May be used or reproduced in any matter Whatsoever without permission in writing from The author except in the case of brief quotations Embodied in critical articles or review. Disclaimer: The information presented in this book represents the views of the publisher as of the date of publication. The publisher reserves the rights to alter update their opinions based on new conditions. This report is for informational purposes only. The author and the publisher do not accept any responsibilities for any liabilities resulting from the use of this information. While every attempt has been made to verify the information provided here, the author and the publisher cannot assume any responsibility for errors, inaccuracies or omissions. Any similarities with people or facts are unintentional. A free gift: Quick Guide To Turkish Spices And Herbs Is waiting for you at the end. 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Introduction – History of The Turkish Cuisine Appetizers Spiced Glazed Pecans Tofu Stuffed Jalapenos Red Pepper Walnut Dip – Muhammara Tofu Stuffed Jalapenos Roasted Jalapenos with Sauce Mediterranean Olives Patates Mucveri – Potato Fritters Tofu and Red Pepper Spread Tofu Roasted Red Peppers Sarimsakli Kuskonmaz - Garlicky Asparagus Cig Kofte Zucchini Potato Fritters Baba Ganoush Sautéed Spinach with Cashew Cream Caramelized Onions Garlicky Croutons Spiced Pecans Muhammara – Turkish Red Dip Pickled Jalapenos and Beetroot Potato Tofu Salad Sautéed Asparagus with Walnut Dressing Vegetable Stuffed Mushrooms Roasted Bell Peppers in Tomato Sauce Stuffed Baked Potatoes Shakshuka – Tofu in Tomato Sauce Chickpea Dip – Nohut Esmezi Carrot Fritters Spiced Cashew and Red Pepper Hummus Traditional Turkish Hummus Tabbouleh Salad Turkish Wedding Pilaf – Dugun Pilav Roasted Red Onions with Pomegranate Dressing Brussels Sprouts and Pepper Appetizer Tomato and Onion Salad with Sumac Dressing – Gavurdagi Salad Eggplant Couscous Salad Turkish Style Sweet Potato Salad Spinach Phyllo Pie Avokado Ezmesi – Avocado Dip Eggplant Caviar Turkish Cucumber Dip Soups Herbed Potato Soup Almond Soup – Badem Corbasi Pistachio Spinach Soup Minty Lentil Soup Vegetables in Tomato Sauce Vegetable Soup Creamy Tomato Soup Cold Vegetable Soup Mushroom Soup – Mantar Corbasi Beetroot Cabbage Soup – Kafkas Corbasi Vegan Sultan’s Soup Red Lentil and Bulgur Soup – Ezogelin Creamy Lentil Soup Bean and Lentil Soup with Sumac Vegetable and Rice Soup Rustic Soup Winter Soup Creamy Pumpkin Soup with Cumin Dressing Main Dishes Cracked Wheat Pilaf Imam Baialdi – Stuffed Eggplants Braised Leeks with Black Olives Eggplant and Tomato Towers Prasa Yahnisi – Turkish Stewed Leeks Turkish Rice Casserole Spiced Tofu Kabobs Grilled Portobello Kabobs Tofu Burgers Eggplants Stuffed with Chickpeas Fennel and Tofu Stew Spicy Falafel Mushroom Stuffed Zucchini Boats Turkish Eggplant and Squash Bake Grilled Eggplant with Hummus Stuffed Artichokes Spinach Filled Flatbreads No Meat Meatballs Desserts Asure – Wheat and Rice Pudding Utlac – Baked Rice Pudding Sari Burma Dessert Walnut Baklava Spiced Pumpkin Semolina and Dried Fruit Halva Stewed Apricots Syrup Cookies Gullac Noah’s Ark Pudding Pumpkin Dessert with Tahini Sauce Turkish Chocolate Halva Orange and Pistachio Turkish Delight Flour Halva Bars Pumpkin Phyllo Rolls Carrot Halwa Baklava with Espresso Syrup Pistachio Baklava with Orange Blossom Syrup Tahini Walnut Cookies Preserved Figs Cardamom Poached Figs Burnt Bottom Pudding Rice Flour Pudding Sweet Saffron Pilaf Conclusion Introduction: It’s impossible to separate the history of the Turkish cuisine from the history of Turkey itself and its people. It is well known the fact that Turkish do not give up on their traditional foods easily and for that reason we get to enjoy all these amazing foods easily – the Turkish people have taken care of their heritage and have passed the recipes from generation to generation so that they survive in time, regardless of what those times bring. In addition to this, Turks are fairly conservative with their foods and they follow strict customs and habits when it comes to their food. But it shouldn’t surprise us that the Turkish cuisine is one of the greatest in the world. After all, Turkey is positioned in the Mediterranean area and it has fertile grounds which allow people to grow vegetables and herbs. In addition to that, Turkey has always been positioned in an area where it could easily gain control of most of the trade routes so it had easy access to spices, herbs and ingredients that weren’t available elsewhere. Such advantages helped develop a long lasting and influential cuisine. There is a belief in Turkey that food is a symbol and it often established the social order. Turks were extremely protective with their territory in the past, but there were moments when they got together regardless of beliefs and those moments were banquets and feasts where large amounts of foods were prepared and everyone had a well-established roll in order to make this happen. Large families often held feasts as a way of saying not only that they are rich, but also of stating that they are friendly and welcome people into their home. Giving food to your guests was a sign of good people and those who shared their food with their guests were praised as important members of the society. The Turkish cuisine seems to be based on a few ingredients that keep showing up in Turkish recipes and one of these ingredients is wheat, although sometimes it is replaced with barley, rice or millet. Wheat has been part of this cuisine for centuries and it still represents one of the most consumed food in Turkey, either in the form of bread, flat bread, pilaf or desserts. Vegetables were also a great part of the Turkish cuisine, although some of them were introduced in Turkey quite late, such as the eggplant. Turks adopted the eggplant and made it shine through dishes like Imam Baialdi. Apart from the eggplant, in terms of vegetables, the Turkish cuisine is similar to the Mediterranean cuisine and it relies a lot on fresh vegetables and plenty of herbs: tomatoes, bell peppers, zucchinis, olives, parsley and cilantro. Another ingredients and foods specific to the Turkish cuisines are dried fruits and nuts which were introduced by the Persians. In return, Turks thought them how to cook wheat. By 1200, as the Turkish empire moved westward into Anatolia, they encountered chickpeas, figs, olive oil and an abundance of seafood. We can say that the Turkish cuisine fully developed its characteristics in the mid 1400’s when Turkish staples were developed: stuffed vegetables and salad, wrapped vegetables and rolls, thin sheets of dough and the use of spices in desserts.