Recipes from a Turkish-Cypriot Kitchen
Selin Kiazim; photography by Chris Terry
published 2018 • 7.75" x 10.25" • 240 pages • full-color photos
ISBN 9781566560283 • hardback • $35.00 •
“Food innovation, these days, simmers in any city, suburb, and rural area. So it should come as no surprise that London is one major hotbed of culinary modernization—beginning, of course, with the transformation of England’s fish-and-chips culture and the hearty influence of immigrants. That’s the story behind Oklava, the restaurant (translated as “rolling pin”) helmed by Turkish Cypriot chef Kiazim. Lots of exotic dishes and ingredients change Western recipes: the traditional romaine salad (aka Caesar) gets a lift with candied walnuts and feta dressing; martinis shift taste with the addition of pomegranate and sumac. Even Jell-O gets a makeover in the form of a milk pudding (muhallebi). Breathtaking color photographs of food and landscapes expand readers’ perspectives. The author’s business partner, Laurie Christie, contributes her ideas for entertaining, from brunch to small gatherings, using a number of the 100-plus recipes. No need to seek comfort in the same-old, same-old; even with decidedly different flavors, all recipes are accompanied by good instructions, whether for bahart or kebabs, kofte or hummus.”
—Booklist (starred review)
“Chef Kiazim, who owns and operates the London-based restaurant Oklava (Turkish for “rolling pin”), brings together recipes inspired by her Turkish-Cypriot heritage, including tomato-pomegranate salad with parsley, quince & rosemary glazed lamb, and ricotta & vanilla kadayif (shredded filo pastry) with bergamot cream and strawberries. Filled with beautiful food and travel photography, this cookbook will delight intermediate to advanced home cooks with worldly palates.”
TURKISH-CYPRIOT DISHES THAT WILL INSPIRE FOOD LOVERS TO NEW GASTRONOMIC HEIGHTS
With influences from the Mediterranean, Southern Europe, and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Oklava: Recipes from a Turkish–Cypriot Kitchen celebrates the culinary delights of this area in a way no cookbook has done before.
Oklava translates simply as “rolling pin.” For Selin Kiazim, this word conjures up memories of her Turkish-Cypriot grandmother: a rolling pin was never far from her hands, which meant a delicious treat was imminent. The same can be said for this book. These sensational recipes will take you on a journey from home-cooked meals and summers spent in Northern Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking at home.
Bring the Oklava experience into your home with Turkish delights such as Pistachio crusted Banana & Tahini French Toast with Orange Blossom Syrup and Smoked Bacon; Barbecued Chicken Wings with Garlic and Kayseri Pastirma Dressing; Zucchini, Feta & Mint Fritters; Crispy Pomegranate-Glazed Lamb Breast with Yogurt; Chili-Roasted Cauliflower; and Chocolate, Prune & Cardamom Delice.
Selin Kiazim developed her love of cooking at an early age, and her food takes inspiration from her Turkish-Cypriot heritage, focused around communal eating. Selin has worked for acclaimed chef Peter Gordon at The Providores in London, later becoming head chef at Kopapa, before taking up residency at Trip Kitchen. She opened her restaurant Oklava with her business partner Laura Christie in London's trendy Shoreditch neighborhood in November 2015.
Praise for Selin Kiazim
“Welcome to an extremely tasty world of modern Turkish-Cypriot food—what a stunning and beautiful book.”—Peter Gordon
“She’s going places, in every conceivable way.”—The Times
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