David is a famous travel photographer who shoots for Saveur and The New York Times. Robyn, the blogger behind the award-winning blog Eating Asia, is a well-known travel writer whose work has appeared in The Wall Street Journal and Food & Wine. I firstly met Robyn and David back in 2016, when they hosted a photography and writing workshop in Cambodia. At the bottom of the post, you will also find a giveaway for a chance to win one of two copies of this beautiful cookbook. Today I’ll be sharing the Turkish version, a recipe I learned from Istanbul & Beyond – Exploring the Diverse Cuisines of Turkey, a beautiful cookbook about Turkish regional cuisine by Robyn Eckhardt and photographed by David Hagerman. But the thing they have in common is that they are all comfort dishes that remind people of home gatherings. Of course, each version is slightly different from the others. They are called Sarmale in Romanian, Dolmades in Greek, Lahana Sarması in Turkish, Gołąbki in Polish, ロールキャベツin Japanese, and 圆白菜肉卷 in Chinese. Sometimes it amazes me how different cultures meet at a crossroads, like these beautiful cabbage rolls. This recipe introduces a lighter Turkish version of cabbage rolls served in a rich and complex sauce.
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