By Joan Peterson
Here is excellent news for tourists who positioned foodstuff first. the second one within the "Eat clever" sequence of culinary commute courses incorporates a treasury of tips for navigating menu and industry in Turkey. it is usually recipes, hence broadening its entice cookbook fanatics in addition
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Extra resources for Eat Smart in Turkey: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure
MAIN DISHES EtU Ye�n Fasulye Green beans with lamb. Serves 3--4. The recipe for this dish was provided by Wynne Oz, owner of the World of Oz Agency in New York, specializing in travel to Turkey. This typical Turkish dish was adapted to American ingredients. 3 TABLESPOONS OLIVE OIL 4 LARGE LAMB SHOULDER CHOPS ( OR 2 POUNDS OF LEG OF LAMB ) , CUT IN SMALL PIECES 1 PAT OF BUTTER 3 CLOVES GARLIC 2 MEDIUM ONIONS, CHOPPED 2 BEEF BOUILLON CUBES 1/2 TEASPOON PAPRIKA 1/2 TEASPOON OREGANO % TEASPOON THYME 1/4 TEASPOON ROSEMARY 1/4 TEASPOON 1/4 BASIL TEASPOON MARJORAM 1/4 TEASPOON SAGE SALT AND PEPPER TO TASTE 2 LARGE, RIPE TOMATOES, ONE CHOPPED, ONE SLICED 1 8 -OUNCE CAN V8 JUICE 1 CUP WATER 2 POUNDS FRESH GREEN BEANS In a large, heavy casserole, heat the olive oil.
This recipe was provided by Vedat Ba�aran, Associate Food and Beverage Manager at the <;lragan Palace Hotel and Tugra Restaurant in tstanbul. This appetizer traditionally is offered before tea on special occasions such as the monthly open houses when Turkish women receive guests. 1 2h CUP BULGUR, * FINELY GROUND CUP BOILING WATER 1 LARGE ONION, FINELY CHOPPED 3 LARGE TOMATOES, PEELED, SEEDED AND CHOPPED 1 CUP LOOSELY PACKED FLAT-LEAF PARSLEY, FINELY CHOPPED 3 TABLESPOONS OLIVE OIL 2 TEASPOONS RED PEPPER FLAKES t 1/z TEASPOON 1 SALT TABLESPOON POMEGRANATE JUICE (OR 32 2 TABLESPOONS LEMON JUICE) t t Tastes a/Turkey SALAD GREENS OR BOILED GRAPE LEAVES TOMATO SLICES PICKLES Put the bulgur in a bowl and stir in the water, a few spoonfuls at a time.
Both are from Malatya, a city in eastern Anatolia known for the ingenious use of many different varieties of leaves to wrap around meat or meatless stuffings. Malatya is also the apricot capital of Turkey. 20 GREEN BEAN LEAVES, OF UNIFORM SIZE % CUP CRACKED WHEAT 113 CUP BULGUR, FINELY GROUND 1/2 TEASPOON SALT 1/2 CUP WATER Sauce 8 OUNCES PLAIN YOGURT 1 TABLESPOON FLOUR 2 TABLESPOONS SOUR PLUM PASTE" OR LEMON JUICE 1fz CUP WATER Raux 2 TABLESPOONS FLOUR 1 TABLE SPOON BUTTER % TEASPOONS SALT Topping 1 LARGE ONIONS, CHOPPED 1-2 TABLESPOONS MELTED BUTTER Wash the bean leaves and make a notch about 1/4 inch from the stem edge to remove both the tough, thick part of the center rib and the stem.