Lahmacun goes vegan
Yelda Yilmaz
SOFRA. New Plant-Based Turkish Cooking
approx. 150 c/4-images
approx. 208 pages / 20 x 25 cm
Spring 2025
Sofra: an invitation to sit down and enjoy a meal together
Healthy, plant-based food rich in vegetables, pulses, and herbs
70 Turkish recipes influenced by the Mediterranean and the Middle East
Lahmacun Goes Vegan
Turkish cooking is a colourful fusion of Mediterranean, Middle Eastern, and Asian influences. Crunchy vegetables, protein-rich pulses, herbs like parsley, dill, and mint, aromatic spices and plenty of olive oil are what make Turkish food stand out.
Yelda Yılmaz opts for plant-based ingredients, creating brand new dishes and putting a vegan twist on popular classics such as lahmacun, börek, and köfte. She loves sitting down to the table (sofra in Turkish) with friends and family, sharing modern meze dishes like plant-based borani and rice-stuffed vegetables. And sweet treats like baklava semifreddo and poppy-seed buns with saffron cream are the perfect finishing touch to any meal. In Sofra, Yılmaz invites the reader to experiment, revealing the full breadth of Turkish cuisine – with a fresh new twist.
SOFRA. New Plant-Based Turkish Cooking
approx. 150 c/4-images
approx. 208 pages / 20 x 25 cm
Spring 2025
Sofra: an invitation to sit down and enjoy a meal together
Healthy, plant-based food rich in vegetables, pulses, and herbs
70 Turkish recipes influenced by the Mediterranean and the Middle East
Lahmacun Goes Vegan
Turkish cooking is a colourful fusion of Mediterranean, Middle Eastern, and Asian influences. Crunchy vegetables, protein-rich pulses, herbs like parsley, dill, and mint, aromatic spices and plenty of olive oil are what make Turkish food stand out.
Yelda Yılmaz opts for plant-based ingredients, creating brand new dishes and putting a vegan twist on popular classics such as lahmacun, börek, and köfte. She loves sitting down to the table (sofra in Turkish) with friends and family, sharing modern meze dishes like plant-based borani and rice-stuffed vegetables. And sweet treats like baklava semifreddo and poppy-seed buns with saffron cream are the perfect finishing touch to any meal. In Sofra, Yılmaz invites the reader to experiment, revealing the full breadth of Turkish cuisine – with a fresh new twist.
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Yelda Yilmaz
Yelda Yilmaz is a trained photographer, food stylist, and author based in Hamburg. She is vegan and leads cookery and baking courses. She has worked...
Yelda Yilmaz is a trained photographer, food stylist, and author based in Hamburg. She is vegan and leads cookery and baking courses. She has worked on numerous books as a photographer and food stylist. DuMont recently published her books "Naschmittag" and "Hitzefrei", written in collaboration with Agnes Prus.