Oklava
October 31, 2018 by JennyWith 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 by Selin Kiazim celebrates the culinary delights of this area in a way no cookbook has done before. This chef pushes traditional boundaries to bring her cuisine to the contemporary London restuarant scene.
Selin Kiazim developed her love of cooking at an early age. She
completed her Professional Chef’s Diploma at Westminster Kingsway
College in 2008 before starting work with acclaimed chefs and top
restaurants. In 2015, Selin set up her restaurant OKLAVA in Shoreditch, London, and her food and
menu takes inspiration from her Turkish Cypriot heritage. The
restaurant is focused around communal eating and encouraging
conversations about food by sharing dishes between diners. She is
inspired by flavours from travels, from friends and from fellow
chefs.
Oklava translates simply as ‘rolling pin’. This word conjures up
memories of the author’s Turkish-Cypriot grandmother: a rolling pin
was never far from her hands, which meant a delicious meal 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 North Cyprus to an exciting interpretation of
modern Turkish-Cypriot cooking in London.
Bring the Oklava experience into your home with Turkish delights
such as Pistachio crusted banana & tahini French toast with
orange blossom syrup & smoked streaky bacon; Crispy pomegranate
glazed lamb breast with yoghurt; Chilli-roast cauliflower; and
Chocolate, prune & cardamom delice. The photography is
beautiful and brings the vibrant and fresh flavors of Turkish
cuisine to life.
Cyprus potato salad with romaine lettuce, herbs,
scallions, lemon & olive oil
Add this recipe to your Bookshelf (click the blue
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Serves 6-8
- 8 Cyprus potatoes, scrubbed but not peeled
- 4 leaves Romaine lettuce, shredded
- 5 scallions, thinly sliced
- Small bunch of flat lead parsley, chopped (a little stalk is good)
- Small bunch of cilantro, chopped, with stalks
- Small bunch of mint, leaves only, shredded
- Freshly squeezed juice of 2 lemons
- Scant ½ cup (100 ml) extra-virgin olive oil
- Flaky sea salt and freshly ground black pepper
Put the whole potatoes into a large pan of cold salted water. Bring to a gentle simmer over medium heat. Cook until just tender-about 30 minutes, depending on size. Once cooked, drain and leave to cool. Peel the potatoes and cut them into ¾ in (2 cm) cubes. Mix all the ingredients together and season with salt and pepper.
Recipe from Oklava© 2017 Selin Kiazim
The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
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