With terrain from rugged mountains to idyllic coastline, Turkey has become a sought-after travel destination enjoyed not only for its beauty but its culinary wonders. In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient teahouses.
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 father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything