A vibrant, quietly radical rethinking of Turkish cuisine that places vegetables at the center of the table
Inspired by the deeply rooted cooking traditions of their mothers and grandmothers, as well as the flavors and vegetable-forward ethos of the greater Mediterranean, Orhan and Orkide Tançgil offer a contemporary, deeply personal vision of Turkish vegetable cooking. In The Turkish Vegetarian Table they reframe familiar dishes and offer lesser-known regional specialties, coaxing depth and satisfaction from simple plant-based ingredients.
Organized around the natural flow of a leisurely meal, the book invites readers to build plates that feel abundant but uncomplicated. Recipes include:
- Meze classics designed for grazing and gathering
- Lentil-based dishes and other protein-rich centerpieces
- Crisp, herb-forward salads and warming soups
- Desserts that balance sweetness and spice
These are dishes meant to be combined, shared around the table, and revisited, creating meals that are at once generous, memorable, and unfussy.
“The many wonderful meze, salads, and all the other dishes in this book—whether stuffed vegetables or hearty soups, or all the tempting böreks and pide, pilafs and desserts—are not only utterly delicious but also foster connection. . . . [The Turkish Vegetarian Table] already has me mentally drafting my next shopping list.”—Katharina Seiser, author of Eat 30 Plants a Week