Win a copy of the Turkish cookbook – Leite’s Culinaria

Fill out the giveaway information and enter to win a copy The Turkish Cookbook: Exploring the Food of a Timeless Cuisine by Ghillie Basan (Lorenz Books, 2021). (MSRP $35)

Note: You can participate in this giveaway one (1) time per email address per day. The closing date for entries is 11:59 p.m. ET 5.24.23.

Whether you are in the busy streets of Istanbul or in a small village in Anatolia, the scent of spices fills the air. From award-winning author and chef Ghillie Basan, this cookbook explores Turkey’s culinary history, geography and local ingredients.

Imagine warm bread rings covered in sesame seeds; fried mussels with garlic sauce; roasted chestnuts, almonds and pistachios; and savory pastries filled with melty cheese.
Discover all the flavors of Turkey in your own kitchen, like lamb, smoked eggplant and more. Potatoes with Tomatoes and Feta is a delicious Western Anatolia dish made with black olives, onion, garlic, cumin and Aleppo pepper. It’s perfect on its own or as a side dish.

If you need more convincing to try Turkish food or just want a new recipe, we recommend Leek Soup with Feta, Dill and Paprika. It’s an unexpected twist on vichyssoise and a heavy cream soup, and perfect for the warmer days ahead.

The Turkish Cookbook

NO PURCHASE NECESSARY TO ENTER OR WIN. Void where prohibited by law. Open to legal residents of the 50 US, DC and Canada (excluding Quebec) who are at least eighteen years old at the time of enrollment and have Internet access. Begins 10/5/23 at 12:00 PM ET and ends on 24/5/23 at 11:59 PM ET. To enter this giveaway, enter your full name and email address in this form. Odds of winning this giveaway are dependent on the total number of eligible entries received. Only one (1) entry per email address per day. Sponsored by Leite’s Culinaria, Inc. For more information, see our Official Rules. For a list of winners, visit our Very Happy Winners page. Be sure to add to ensure you are notified if you are the winner.

© 2023 LC staff. All rights reserved. All materials used with permission.

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