One of the most memorable dishes of Turkish Cuisine is Manti (known also as Turkish Ravioli), tiny dumplings stuffed with minced meat and garnished with garlic yogurt. This dish is thought to have originated in the province of Kayseri, spreading from there to the rest of Turkey, but the one made in Kayseri remains distinguished […]
The three most diverse and sophisticated cuisines in the world are said to be the Turkish, French and Chinese. All three are characterized by a fusion of their own strong culinary traditions with influences and borrowings from other cultures with which they have come in contact over the centuries. At the same time, like all […]
Here is a recipe which is at least four thousand years old. Boil three cups of water in a saucepan and add one cup of bulgur (cracked wheat), a knob of butter and salt. Cook until the water is absorbed. This simple dish is extremely nourishing. It is widely used not only in Turkish Cuisine […]
The immature flower heads of the artichoke (Cynara scolymus) are eaten as a vegetable. This plant, which is native to the western and central Mediterranean, was introduced to the eastern Mediterranean in ancient times. The Romans were great appreciators of the artichokes, which is made into many different dishes today. The artichokes plant is long-lived, […]
To be honest I thought it was a joke when I first heard about it. Perhaps it originally began as one. It was the Hamsi-Name (Book of the Anchovy) by Hamamizade Ihsan published in 1928. The book discusses every imaginable aspect of the anchovy, which has played a central role in the traditional economy and […]
