Etsiz Yağsız Tecrübeli Yemekler (Book: Dishes Without Meat and Oil, Confirmed by Experience)

Another book published during the period of truce is named “Etsiz Yağsız Tecrübeli Yemekler”. It is an extraordinary example of how to make creative and filling dishes in times of scarcity.

The 24-page book written by Hüseyin Hüsnü in 1919 presents recipes for dishes that could be made without meat and oil, which were difficult to find due to scarcity and costliness during the period of truce. It explains how to make those dishes which have an important place in Ottoman food culture such as pilaf, potato and eggplant dishes and desserts without using meat and oil. Giving multiple recipes for one meal, Hüseyin Hüsnü also provides flexibility for the person who will make the dishes.

Let's read an unusual and easy recipe taken from this extraordinary book. We can use this recipe even today. Courgette recipe. Peel and chop the courgettes and boil them in salted water until they soften, then drain them and put them in a bowl and mash them. Serve with garlic yogurt and a little more salt, if necessary. If you do not have yogurt, you can also use vinegar.