Oklava: Recipes from a Turkish–Cypriot kitchen - Book reviews of Oklava: Recipes from a Turkish–Cypriot kitchen

'Oklava: Recipes from a Turkish–Cypriot kitchen' book reviews

Review for'Oklava: Recipes from a Turkish–Cypriot kitchen'

"Oklava: Recipes from a Turkish–Cypriot Kitchen" by Selin Kiazim is a culinary treasure that opens a window into the vibrant and flavorful world of Turkish-Cypriot cuisine. This beautifully crafted cookbook is much more than a collection of recipes; it is a heartfelt homage to Kiazim's heritage, blending traditional flavors with modern culinary techniques to present a fresh perspective on a rich cultural legacy.

From the very first pages, it is evident that Kiazim pours her soul into this book. The introduction provides a warm and inviting narrative that takes readers on a journey through her culinary upbringing and the inspirations behind her dishes. Her personal anecdotes and stories about her family and cultural background add a layer of intimacy that makes the reader feel as if they are being welcomed into her home.

The book is divided into well-organized sections, each focusing on different aspects of Turkish-Cypriot cuisine. From "Meze and Snacks" to "Vegetables and Grains," "Fish and Seafood," "Meat," and "Sweet Treats," each chapter is brimming with enticing recipes that showcase the diversity and richness of the cuisine. Standout dishes like "Halloumi & Olive Loaf," "Pomegranate & Sumac Chicken Wings," and "Lamb & Pistachio Kofte" are perfect examples of how Kiazim expertly melds traditional ingredients with contemporary flair.

What sets "Oklava" apart from other cookbooks is Kiazim's meticulous attention to detail. Each recipe is thoughtfully explained, with clear instructions and helpful tips to ensure success in the kitchen. The inclusion of beautiful, full-color photographs by Matt Russell further enhances the book's appeal, making every dish look both achievable and mouth-wateringly delicious. The visuals are not just eye candy; they serve as an essential guide, especially for those unfamiliar with the cuisine.

An added bonus is the comprehensive glossary of ingredients and techniques at the back of the book. This section is particularly useful for home cooks who may be new to Turkish-Cypriot cooking, providing valuable insights into the unique ingredients and methods used in the recipes. Kiazim also includes suggestions for sourcing hard-to-find ingredients, making the book accessible to a wider audience.

"Oklava" is not just a cookbook; it is a celebration of culture, family, and the joy of cooking. Kiazim's passion for her heritage shines through on every page, inviting readers to explore and appreciate the flavors of Turkish-Cypriot cuisine. Whether you are a seasoned cook looking to expand your culinary repertoire or a novice eager to try something new, this book offers a wealth of inspiration and delight.

In conclusion, "Oklava: Recipes from a Turkish–Cypriot Kitchen" is a must-have for anyone interested in exploring the rich and diverse world of Turkish-Cypriot cuisine. Selin Kiazim's heartfelt storytelling, meticulous recipe development, and stunning photography make this cookbook a standout addition to any culinary library. It is a book that not only teaches you how to cook but also invites you to experience the warmth and generosity of Turkish-Cypriot hospitality.

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