SHARON CROXFORD
Turkish Delights: More than a ‘döner’ kebab
July 12th 2008 12:19
Turkish cuisine today boasts incredible regional variety. From the north to the south, east to west ingredients and recipes, preparation and cooking methods vary. From an olive and rice based west to an animal fat and bulgur based east, an artichoke laden north-west to a pistachio drenched south-east, food and culinary culture is rich and diverse.
Food is fresh and seasonal. Just walking along the stalls of the local markets tells you which month it is, what is going out, what is coming in. Smallish pale cherries give way to big fat crimson globes then yellow and sweet at the same time as the honourable sour cherry. It must be July! At the same time the fresh vine leaves have become large and coarse, their veins prominent and their flesh thick as linen instead of supple silk. It must be July!
Stay in touch to travel along this journey through the centuries of one of the world's best cuisines.
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Comment by Hashim I. Filali
It is the food on the table that getting very good repesented and served in the right way of coverage, to get on its direction where customer will enjory and get satisfied. Nes Regards,