Recipes from Turquoise

Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf

In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient tea houses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites, such as Little Kefta Dumplings in Minted Yogurt Sauce, while many more from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream are Greg’s own, flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs, Turquoise is a chance to share in this unforgettable Turkish journey.

A silver tray with two Turkish coffee creams and two silver coffee spoons.

Turkish Coffee Creams

Similar to coffee custards or pots de creme, these little cups filled with cardamom-scented Turkish coffee pudding are an elegant ending to a Turkish meal.

  • Quick Glance
  • 25 M
  • 1 H, 35 M
  • 0
A silver plate with two zucchini fritters, one torn in half, and a wedge of lemon.

Zucchini Fritters with Dill

Traditional in Turkey, these zucchini fritters, made with feta and dill, put to use use the late-summer abundance of zucchini.

  • (1)
  • 25 M
  • 45 M
  • 4