Eatable Volume 03: The Turkish Edition
It’s time we take a trip along the Aegean coastline to taste the beautiful dishes of Turkey. The food is so complex and just uniquely delicious. From the Ottoman Empire to modern-day Turkey, the inheritance of culture and cuisine played a big part in how the food is today; the Uyghurs from the north-west of China with kebabs, Mongolia similarly with manti dumplings. Countless variations of halloumi from Cyprus, and Georgian and Arab influences found in breads like lahmacun and pide.
Tomatoes are the ultimate, but relatively new, Mediterranean ingredient, however they feature in so many of Turkey’s dishes. Although it’s almost winter in Australia, we couldn’t help but explore a few of these tomato dishes and more beautiful produce, including Turkish chilli, quince, bulghur, walnuts, yoghurt and mint. In this edition we make beautifully indulgent dishes, and talk to some Australian chefs as well as Turkish locals. If the Turkish spirit Raki isn’t your drink of choice due to its anise-notes, master sommelier Isa Bal is here to share with us the history, and his best picks, of Turkish wine.
Ibrahim Kasif of Sydney’s Stanbuli dishes up a menu of ultimate comfort food, including a sour and salty yoghurt soup and a sublime dessert of quince and clotted cream, plus we chat with chef Mehmet Gürs from Istanbul’s highly-acclaimed Mikla restaurant about the importance of locally sourced produce and more.
Recipes in this issue:
Red mullet, wild purslane, dried roe
Sogan dolma; Stuffed onions, filled with veal and rice
Imam Bayildi; The Imam fainted
Braised spinach and rice
Kuru fasulye; Braised lamb and white beans
Ayva tatli; Quince and clotted cream
Baked quince with sour cherries
Tomato dolmas with charred eggplant
Uzbek pilav with kadayif
Red lentil soup with greens
Olive salad with grated tomatoes and baharat toasts
Beetroot and labne
Grilled calamari with walnut tarator
Cauliflower with green harissa
Pita and green olives with tahini
Quince Gin Sour
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