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Oklava: Recipes from a Turkish-Cypriot Kitchen
With influences from the Mediterranean, Southern Europe, and the Middle East, Turkish-Cypriot food offers incredible flavor combinations unique to its region. Oklava: Recipes from a Turkish–Cypriot Kitchen celebrates the culinary delights of this area in a way no cookbook has done before. Oklava translates simply as “rolling pin.” For Selin Kiazim, this word conjures up memories of her Turkish-Cypriot grandmother: a rolling pin was never far from her hands, which meant a delicious treat was imminent. The same can be said for this book. These sensational recipes will take you on a journey from home-cooked meals and summers spent in Northern Cyprus to an exciting interpretation of modern Turkish-Cypriot cooking at home. Bring the Oklava experience into your home with Turkish delights such as Pistachio crusted Banana & Tahini French Toast with Orange Blossom Syrup and Smoked Bacon; Barbecued Chicken Wings with Garlic and Kayseri Pastirma Dressing; Zucchini, Feta & Mint Fritters; Crispy Pomegranate-Glazed Lamb Breast with Yogurt; Chili-Roasted Cauliflower; and Chocolate, Prune & Cardamom Delice.
240 pages, Hardcover
Published March 11, 2018
188 people are currently reading
193 people want to read
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Displaying 1 - 6 of 6 reviews
March 14, 2018
The recipes, or their inspiration, are more frequently referenced to Turkey and/or restaurants in United Kingdom or New Zealand (not Cypriot ones) than they are Cyprus, so over all the book is only minimally representative of Cypriot cooking/foodways. It is more an "international" style cookbook, one heavily influenced by mainland Turkey, especially Istanbul. The three recipes I made from it were good.
November 5, 2018
Too Fiddly for Domestic Cooking
Everything in this book seems to be a massive effort for the British domestic cook. I have no doubt that the ingredients used , and the methods, are everyday affairs in Turkey, or can be obtained by a London based Turkish Cypriot chef quite easily, but even on-line Turkish supermarkets stock very little. To be honest, reading it was a bit of a chore, and I can't see myself trying to adapt many of these recipes.
Everything in this book seems to be a massive effort for the British domestic cook. I have no doubt that the ingredients used , and the methods, are everyday affairs in Turkey, or can be obtained by a London based Turkish Cypriot chef quite easily, but even on-line Turkish supermarkets stock very little. To be honest, reading it was a bit of a chore, and I can't see myself trying to adapt many of these recipes.
May 12, 2020
Excellent recipes. I know more about Turkish food than the Cypriot kind and found the recipes authentic from the Turkish point of view. Am now going to buy a hard copy for the colour illustrations, if there is one. For me, it's the photos that are most important in achieving an authentic result.
February 14, 2019
Bringing together the food of Cyprus, which mixes Greek and Turkish influences with a local island sensibility, Kiazim presents approachable, flavorful recipes that mix the simplicity of Cypriot flavors with the spices and vibrant flavors of Turkey. Kiazim mixes recipes that reflect her restaurant, Oklava, with more simpler options she cooks at home.
Recipes include color photos, servings, an ingredient list, an introduction and instructions. Ingredients may require a bit of know,edge in the sense that she asks for stale bread but without indicating just exactly what kind or whether you should have crusts, for example. There is no ingredients or pantry list so items like one onion could mean, red, yellow, white, sweet?
Despite some ingredient ambiguity, this is a very approachable cookbook with tasty recipes not often found elsewhere. A phyllo cracker layered in feta stands out. As does a pistachio crusted banana and tahini French toast with orange syrup and bacon. These dishes also show the range from simple to more complex that the cookbook offers. Ingredient substitutes are often provided for the specifically Cypriot or Turkish ingredient that may be difficult for people to find. Several menus are suggested as well.
Recipes include color photos, servings, an ingredient list, an introduction and instructions. Ingredients may require a bit of know,edge in the sense that she asks for stale bread but without indicating just exactly what kind or whether you should have crusts, for example. There is no ingredients or pantry list so items like one onion could mean, red, yellow, white, sweet?
Despite some ingredient ambiguity, this is a very approachable cookbook with tasty recipes not often found elsewhere. A phyllo cracker layered in feta stands out. As does a pistachio crusted banana and tahini French toast with orange syrup and bacon. These dishes also show the range from simple to more complex that the cookbook offers. Ingredient substitutes are often provided for the specifically Cypriot or Turkish ingredient that may be difficult for people to find. Several menus are suggested as well.
February 14, 2019
Bringing together the food of Cyprus, which mixes Greek and Turkish influences with a local island sensibility, Kiazim presents approachable, flavorful recipes that mix the simplicity of Cypriot flavors with the spices and vibrant flavors of Turkey. Kiazim mixes recipes that reflect her restaurant, Oklava, with more simpler options she cooks at home.
Recipes include color photos, servings, an ingredient list, an introduction and instructions. Ingredients may require a bit of know,edge in the sense that she asks for stale bread but without indicating just exactly what kind or whether you should have crusts, for example. There is no ingredients or pantry list so items like one onion could mean, red, yellow, white, sweet?
Despite some ingredient ambiguity, this is a very approachable cookbook with tasty recipes not often found elsewhere. A phyllo cracker layered in feta stands out. As does a pistachio crusted banana and tahini French toast with orange syrup and bacon. These dishes also show the range from simple to more complex that the cookbook offers. Ingredient substitutes are often provided for the specifically Cypriot or Turkish ingredient that may be difficult for people to find. Several menus are suggested as well.
Recipes include color photos, servings, an ingredient list, an introduction and instructions. Ingredients may require a bit of know,edge in the sense that she asks for stale bread but without indicating just exactly what kind or whether you should have crusts, for example. There is no ingredients or pantry list so items like one onion could mean, red, yellow, white, sweet?
Despite some ingredient ambiguity, this is a very approachable cookbook with tasty recipes not often found elsewhere. A phyllo cracker layered in feta stands out. As does a pistachio crusted banana and tahini French toast with orange syrup and bacon. These dishes also show the range from simple to more complex that the cookbook offers. Ingredient substitutes are often provided for the specifically Cypriot or Turkish ingredient that may be difficult for people to find. Several menus are suggested as well.
January 14, 2019
Best chicken ever!
Displaying 1 - 6 of 6 reviews