Tastes from the Palace Kitchens of Istanbul
Lecture no. 12 from the course: The Everyday Gourmet: The Joy of Mediterranean Cooking
Taught by Professor Bill Briwa | 34 min | Categories: The Great Courses Plus Online Food & Wine Courses
Straddling three continents and thousands of years, Turkey is a fascinating country. Gain insight into the nation’s culinary influences, then watch as Chef Briwa creates a hot yogurt soup—which uses simple ingredients but a somewhat complex technique—rice-stuffed vegetables, hunkar begendi (a lamb dish whose name means “the sultan’s delight”), and a dessert of poached apricots with yogurt and pistachios.