100 TURKISH VEGETARIAN DISHES

By: MARTIN GANI

Narrated by: Virtual Voice

Turkey’s geography—ranging from the rain-drenched Black Sea coast to the sun-baked Mesopotamian plains and Mediterranean shoreline—is mirrored in its incredibly diverse vegetarian traditions. Far from being just "meat and kebabs," Turkey has a vast repertoire of zeytinyağlılar (olive oil dishes) and grain-based specialties. As a melting pot, the Marmara region (including Istanbul) features sophisticated vegetable dishes originally developed in Ottoman palace kitchens. In Central Anatolia, country’s grain heartland, the high plateaus are the domain of lentils and wheat. Eastern Anatolia is famed for dairy and mountain herbs. In this high-altitude region, the diet leans toward dairy and wild mountain greens. Southeastern Anatolia is well-known for its spicy legumes. While also famous for kebabs, the Southeast offers some of the world's best vegetarian street food. The book, thoroughly illustrated, also recommends vegetarian restaurants in all major cities of Turkey.