Case Somer Sivrioğlu is the Turkish-born chef and owner of Efendy and Anason restaurants in Sydney. David Dale is an award-winning author, journalist and broadcaster. Together they have created Anatolia, a crossover Turkish recipe and travel book.

Anatolia is separated into five sections: breakfast, lunch, afternoon tea, meze and dinner. Interestingly, the sweet or dessert section is in the middle of the book, as is the afternoon tea portion. This is unusual in cookbook layouts and reflects how sweets are approached in Turkish food culture. The essentials section explains some of the unusual ingredients and methods used and authentic Turkish cuisine.

Alongside each recipe is a narrative giving an insight into the rich 4000-year-old culture. Names and translations of the recipes are explained such as ‘Ezo the bride’ soup, ‘Ladies’ thighs’ and ‘mother and daughter’ stew. The stunning photos of Turkey mixed in with the text shows off the landscape, traditions, culture and lifestyle.

There is broad range of tempting options, from rich, heavy beans and stews, to light fish and salads, to small starters and sweet baked goods. While lamb plays a key role in this book, there are also plenty of vegetarian, vegan and seafood options. Overall, the recipes are easy, however they can also be time consuming. The cooking methods can also be slightly vague, as Dale states in his preface that ‘Anatolian cooks take a pretty relaxed approach to their creations’.

Anatolia is more than just a cookbook; it is also an education and travel book which is beautifully presented. I can’t wait to cook more of the recipes.

BADEM EZMESI – BEBEK ALMOND TRUFFLES

Makes about 10
• 50 g (1¾ oz) sugar
• 4 drops lemon juice
• ½ teaspoon orange blossom water
• 150 g (5½ oz/1 cup) blanched almonds
• 1 tablespoon Frangelico (or hazelnut liqueur)
• 50 g (1¾ oz) dark cocoa powder

Bring 50 ml (1¾ fl oz) of water to the boil over high heat. Add the sugar and stir to dissolve. Reduce the heat to a simmer, then add the lemon juice and the orange blossom water.

Put the almonds in a mixing bowl and gradually add the syrup, in four batches, pounding the mixture with a wooden spoon each time. Add the Frangelico and then knead the mixture for five minutes, until a smooth paste forms.

Roll the truffles into about 10 walnut-sized balls, coat with cocoa powder and serve.

Images and text from Anatolia by Somer Sivriolgu and David Dale; photography by Bree Hutchins.