The Turkish Cookbook By Musa Dagdeviren -

Forget the thick-crust versions found in Berlin or London. Dağdeviren’s lahmacun is a paper-thin, cracker-crisp disc of dough topped with a paste of minced lamb, peppers, tomatoes, and parsley. The recipe includes a warning: "If the dough is not transparent enough to read a newspaper through, roll it thinner." It is eaten rolled up with a squeeze of lemon and a sprinkling of sumac.

Serious home cooks, history buffs, and anyone who believes that the best way to understand a culture is through its food. the turkish cookbook by musa dagdeviren

Musa Dagdeviren is a Turkish chef, food writer, and TV personality who has been involved in the culinary world for over 20 years. Born in Istanbul, Turkey, Musa developed a passion for cooking at a young age, inspired by his mother's traditional Turkish recipes. He has worked in some of the top restaurants in Turkey and has written several cookbooks, but "The Turkish Cookbook" is his most ambitious project to date. Forget the thick-crust versions found in Berlin or London

Dağdeviren has done more than write a cookbook. He has built a museum of taste. If you buy only one cookbook on the Middle East or the Mediterranean this decade, make it this one. Just clear your shelf—it is heavy enough to crush a simit. Serious home cooks, history buffs, and anyone who