Knidos Cookery Club
Knidos Cookery ClubMy personal Substack
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 10 | Subscribers | Read | paulbartlett.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Chaniotiko Boureki: From Crete with Love
We’re taking a detour to Crete this time round to have a look at another iteration of the börek, which featured in an earlier post that delved into Turkey’s yufka (filo pastry) traditions.
Çiğ Köfte - Turkey's Unexpectedly Vegan Meatballs
On the surface, Turkey's çiğ köfte, which translates as “raw meatball”, doesn't sound too promising for veggies. Originally made from raw meat and fine bulgur wheat, since 2008 only sales of meat-free çiğ köfte (pronounced: chee kofteh) hav...
Summertime, and the livin' is easy
Summer is that time of the year when you just want to kickback and enjoy a sundowner or two. As the heat of the day begins to recede, there's nothing better than a refreshing fizzy cocktail.
A Taste of Istanbul: Telezzüz
If you're in Istanbul and looking for some amazing vegan fine dining, then head for Telezzüz on the city's Asian side.
Authors
The writers behind this newsletter.
With its meat-free dishes from around the Mediterranean and beyond, Knidos Cookery Club has been inspiring veggie nomads since 2016.
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