Our cookbook of the week is The Turkish Cookbook by Istanbul-based chef and restaurateur Musa Dağdeviren. Add the meatballs to the stew, bring it back to the boil, then reduce the heat. Add the mixture with a pinch of black pepper to the stew, cook for 5 minutes, then remove from the heat. Step 4To make the sauce: Briefly heat the butter in a saucepan over medium heat, add the dried mint and fry for 5 seconds. Serves: 4Adapted from The Turkish Cookbook by Musa Dağdeviren (Phaidon, $59.95, April 1, 2019)

Source: National Post May 22, 2019 13:01 UTC