wester's Reviews
11 recipe(s) reviewed. Showing 1 to 11Sort by: Title 
| Date | Rating
Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
By Ayla E. Algar
William Morrow Cookbooks - 1999
No surprises here - just what the title says. Nice and unspectacular.
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A lovely slow-cooking winter dish. Comforting but with a mediterranean twist.
I left out the hot peppers and slightly increased the red pepper paste. The result was still spicy but not too hot.
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A very interesting twist on eggs with onions. Fragrant, slightly sweet-sour.
I will put more onions into this next time - it was near impossible to make "depressions" in the onions to put the eggs in. And do make sure not to overcook the eggs.
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Cauliflower stew : page 146
This was really good, much better than I'd expected from the ingredients. Light and fragrant, but hearty as well. I will definitely make this again.
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Cold vegetable soup. Quite tasty vegetable soup actually, but completely unspecial.
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Strong flavors but well-balanced.
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A good, though a bit soupy stew. It's a pity the tarragon got a bit lost in there.
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I replaced the rose petal syrup with 1/4 cup sugar and a tablespoon rose water, and left out the nectarines. I suppose it will look even better if you have the rose petals in, but it did taste excellent, sweet and fragrant, the fruit flavors really enhanced by the subtle rose flavor.
The melon I used could have been sweeter, but in the finished salad that wasn't noticable at all.
I will make this one again.
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Simple and good. Soft and aromatic. Easy to make.
Don't grate the carrots too coarsely or they won't soften properly. I found it unnecessary to peel the carrots. Dried dill instead or fresh worked fine.
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I don't know why this is called a salad in the title - the Turkish original says "köfte", which is a kind of meatball.
These little lentil/bulgur balls are ideal for vegetarians and even vegans, and meateaters will enjoy them too. Serve with a salad (a real one) and some bread.
Mine were a bit dry. I think next time I will put a tiny bit more oil in.
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Home cooking for people with a lot of time. It tastes pretty good, but I'm not sure it's worth the work.
First it takes about an hour before you can put everything in the oven, during which you can't leave the kitchen for more than a few minutes, and then nearly an hour in the oven as well.
Also I'm not too happy about adding parsley before something spends such a long time in the oven - there was not much left of it. And first the potatoes are fried and then there's so much water in the dish that they're boiled as well, not optimal either.
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