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Buy a digital subscription Go to the Digital EditionAt this traditional eatery in Kuzguncuk, fill up on beans, nohut (chickpeas), bamya (baby okra) and very good karnıyarık (stuffed aubergine with mince) that melts in the mouth.
In Cornucopia 50, Berrin Torolsan gives her favourite recipes using a staple of Turkish cuisine, beans. In Cornucopia 34, she tackles okra. And in Cornucopia 10, you will find recipes using the ‘sultan of vegetables’, the aubergine.
Contributions by Andrew Finkel, Harriet Rix, Tim Cornwell et al. Photographs by Monica Fritz, Brian McKee, Fritz von der Schulenburg
Issue 66, December 2023
Turkey’s Centenary Issue
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