Turkuaz Kitchen

In her first cookbook, social media star and baker Betül;Tunç of Turkuaz Kitchen shows;shares 85 recipes for sweet and savory doughs and the dishes to make with them. Betül;Tunç''s love affair with dough began when she was just eight years old in Erzurum, a city nestled in northeastern Turkey known for its long and snowy winters. During the dark, frosty days, she found solace baking Turkish breads and desserts with her mother and sisters. Betül''s enthusiasm for baking, especially for creating sweet and savory doughs from scratch, followed her through her eventual move to the U.S. and the expansion of her family. While searching for a creative outlet to share her cooking in her new home, Betül;began creating vintage-style videos on Instagram, garnering an audience that grew rapidly with each personal post she shared. In Basic Doughs: such as bagels, pita, ciabatta, and pizza dough Enriched Doughs : such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns Quick Breads and Short Doughs : such as pie and tart dough, scones, biscuits, and biscotti Unleavened Doughs: such as pastas, noodles, and dumplings Doughs from Turkey : such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma''s Lavash; Cooking for loved ones has always been one of Betül''s greatest joys. With warm, achievable, and inspiring recipes for cooks of all skill levels, <Turkuaz Kitchen< invites readers into the kitchen to create their own food memories with those they cherish most.

Autorentext
Betül Tunç is a baker originally from Turkey, and the founder of the social media phenomenon Turkuaz Kitchen with more than 9 million followers on Instagram and 1 million on TikTok. She lives in Blacksburg, Virginia, with her family.

Zusammenfassung
NEW YORK TIMES BESTSELLER • In her first cookbook, social media star and baker Betül&#160;Tunç of Turkuaz Kitchen shares 85 recipes for sweet and savory doughs and the dishes to make with them.

Betül&#160;Tunç's love affair with dough began when she was just eight years old in Erzurum, a city nestled in northeastern Turkey known for its long and snowy winters. During the dark, frosty days, she found solace baking Turkish breads and desserts with her mother and sisters.

Betül's enthusiasm for baking, especially for creating sweet and savory doughs from scratch, followed her through her eventual move to the U.S. and the expansion of her family. While searching for a creative outlet to share her cooking in her new home, Betül&#160;began creating vintage-style videos on Instagram, garnering an audience that grew rapidly with each personal post she shared.

In Turkuaz Kitchen, her first cookbook, Betül&#160;shares eighty-five recipes for sweet and savory doughs and the dishes to make with them. With inspiration from traditional Turkish recipes, as well as recipes she discovered in her travels, Turkuaz Kitchen is a treasure trove of recipes for:

• Basic Doughs: such as bagels, pita, ciabatta, and pizza dough
• Enriched Doughs: such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns
• Quick Breads and Short Doughs: such as pie and tart dough, scones, biscuits, and biscotti
• Unleavened Doughs: such as pastas, noodles, and dumplings
• Doughs from Turkey: such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's Lavash&#160;

Cooking for loved ones has always been one of Betül's greatest joys. With warm, achievable, and inspiring recipes for cooks of all skill levels, Turkuaz Kitchen invites readers into the kitchen to create their own food memories with those they cherish most.

Leseprobe
Introduction

Allow me to introduce myself: I’m Betül, better known to many of you on social media as Turkuaz Kitchen. From my earliest memories, the kitchen has&#160;always been my sanctuary, and I knew that one day I would build my world around it. Whether it was at age twelve daydreaming about my first cookbook signing, or at fourteen trying new recipes and pretending to host a cooking show, I’ve always been captivated by the culinary arts.

My love affair with dough began when I was just eight years old, with dough given to me by my mother to play with. Dough speaks to some of my favorite things about the kitchen, especially how such an unformed and versatile start can turn into a satisfying payoff. Handling dough forces patience, and the therapeutic nature of kneading is a great way to slow down and be present in your cooking process. As fate would have it, my first viral video and my introduction to the kitchen both revolved around dough. The kitchen has truly shaped my life in remarkable ways! Now, I’m realizing my dreams&#160;by publishing my&#160;first cookbook filled with treasured dough recipes from&#160;my youth and adulthood.

I was born and raised in Erzurum, a quaint and chilly city nestled in northeastern Türkiye. As the youngest of four girls in my family, my upbringing was marked by strict rules, which in retrospect, cultivated my creativity. Erzurum is renowned for its long, snowy winters; during those frosty days, I found solace in cooking with my mother and sisters.

Recognizing my enthusiasm for cooking, my mother gradually involved me more in dough preparation. At age eight, she entrusted me with the entire process of making kete (a Turkish pastry particularly popular in my hometown). I vividly remember the hours spent reveling in each step, my small hands working the dough with sheer delight. Despite our ketes turning out a tad too crispy, we still enjoyed them wholeheartedly. From then on, our shared kitchen adventures continued.

Life took an unexpected turn when, after middle school, I had to take a break from my education. It was a difficult period as I was an extroverted, social kid struggling to come to terms with the situation. To this day, I find it hard to discuss those years. During that time, cooking became my comfort, and the kitchen turned into a haven where I could escape boredom, unhappiness, or even hopelessness.

With my newfound abundance of time, I delved into the world of cake-making, initially using ready-made cake mixes. Though I had spent years creatively adapting my mom’s doughs, it wasn’t until this period that I started crafting doughs and batters from scratch. My first homemade cake was a Maulwurfkuchen (German mole cake), a simple yet scrumptious delight I still enjoy baking occasionally.

In my quest to master more cake recipes from scratch, I became an avid viewer of cooking shows. Back then, finding recipes or cooking videos online was challenging, so I immersed myself in the limited daytime programs featuring Turkish chefs. As someone raised with strict TV restrictions, the newfound freedom to indulge in these shows was exhilarating. I diligently watched or studied each episode, taking notes on enticing recipes and testing them out immediately. Whenever a recipe fell short, my mother’s encouragement pushed me to adjust the steps or ingredients and keep baking until I achieved perfection. Some recipes even required three or four attempts in one day!

Gradually, I began to grasp the chemistry of cooking and baking, deciphering errors and understanding the nuances of ingredients and techniques. At fifteen, I participated in a cooking competition hosted by a TV chef I was following. Though my performance was less than stellar, the experience was transformative and fueled my passion for the culinary arts.

My friends and family can attest to my unwavering determination when I set my sights on a goal; I can work tirelessly, day and night, to achieve it. I vividly recall devoting days to honin…