Istanbul and Beyond, Fall 2017's Best Cookbook
In-PersonRussian Hill, San Francisco
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$48.00
Pop-up space
Banquet (20+ Guests)
In-Person
We were blown away when we received a copy of the book while in Southeastern Turkey.
The depth and breadth of Robyn and David's adventures through regional Turkish cuisines are incredibly unique. The breathtaking photos of the country and the food give tremendous joy while exploring with them.
Together we will tell the story of the last stop on the Silk Road, the rich, cosmopolitan city of Hatay. On the Syrian border, this city is home to Christians, Jews and Muslims of many ethnicities.
Menu detail
Biberli pide
Appetizer
This is one of the hallmarks of Hatay cuisine. Hatay's pepper pastes start by dehydrating on rooftops in wide pans under the sun. They develop a rich flavor full of umami, only mildly spicy. The paste, mixed with cokelek cheese is spread on flatbread before being baked in the oven. We will make our version with pepper paste we brought from Hatay.
Bulgur filled peppers
Small Plate
We like to make tasty fillings and fill ingredients that can be filled. Pepper is a common vessel and bulgur is a common filling. We will put our own twist to it.
Coiled bread with tahini
Appetizer
Robyn has incredible recipes in their book. This is one we used straight out of the pages.
Fava and tahini dip
Small Plate
The bitterness of favas is very under-rated. It has a very complex flavor, we celebrate it with tahini, lemon juice and olive oil. This is another recipe from Istanbul and Beyond.
Cokelek cheese with Alexander Valley olive oil
Appetizer
This is a cheese often made from feta whey, similar to manouri (GR) or lor cheese (TR). In Hatay, it's the main event. It's compressed with spices and the famous red pepper paste. We brought this cheese from Hatay just for this event.
Kaymak and honey
Small Plate
This is an Istanbul Modern classic but it's part of every breakfast table in Hatay as well. We serve it with a little bit of sea salt to bring out the flavors.
Salted yogurt scrambled eggs
Small Plate
Yogurt is strained and dehyrated in the sun to become a rich, barnyardy, assertive cheese. It's scrambled with eggs for the Hatay breakfast spread.
Spicy egg salad
Small Plate
This is another dish straight out of Istanbul and Beyond but with an Istanbul Modern Twist. A little crunch goes a long way.
Sun dried tomato and pomagranate salad
Small Plate
When a couple great products such as pomegranate molasses and sun dried tomatoes from Hatay come together, you don't need too much more to create a dish.
Olive salad, a Hatay classic
Appetizer
A little bit of zahter, some flavorful olives, and again olive oil from our partners at Skipstone.
Istanbul and Beyond, Fall 2017's Best Cookbook
In-PersonRussian Hill, San Francisco