From Edith and Serhat’s Kitchen

Simple dishes made with ordinary ingredients, creating extraordinary meals.

Preface

This book contains some of the recipes we love to cook and enjoy—simple dishes made from ordinary ingredients that showcase their natural flavours, resulting in truly extraordinary meals. Almost all recipes are designed for easy cleanup, and you can easily adjust the portion sizes using standard kitchen utensils—no need for fancy tools or measuring devices.

However, for food safety, one must ensure that meats are cooked to the proper internal temperature. We use a basic digital thermometer.

• Pork tenderloin: 145°F (≈63°C) (allow to rest for at least 3 minutes)
• Poultry (whole bird): 180°F (≈83°C)
• Poultry (breasts, roasts, thighs, or wings): 165°F (≈74°C)
• Fish: 145°F (≈63°C)
• Ground meat (beef, pork, veal, lamb): 165°F (≈74°C)
• Beef, veal, lamb (steaks, roasts, chops)
  • Medium-rare: 145°F (≈63°C) (allow to rest for at least 3 minutes)
  • Medium: 160°F (≈71°C)
  • Well-done: 170°F (≈77°C)

In addition, keep past wisdom in mind when cooking: the most essential ingredient in any recipe is the appetite of those to whom the meal is served.