Download Eat Smart in Turkey: How to Decipher the Menu, Know the by Joan Peterson PDF

By Joan Peterson

Here is excellent news for tourists who placed nutrients first. the second one within the "Eat shrewdpermanent" sequence of culinary go back and forth courses encompasses a treasury of tips for navigating menu and industry in Turkey. it is also recipes, therefore broadening its entice cookbook fans to boot

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In this land of contrasting environments, it is not surpising to find many regional culinary variations . Some of these specialties, however, will only be found by looking farther than the usual tourist dining spots, where more and more western Countless tea gardens attest to the national pastime of drinking tea. Served in delicate, tulip-shaped glasses, tea is a unifying element among the varied social and regional aspects of Turkish culture. 18 Regional Turkish Cuisine offerings crowd out the tradional dishes.

Fry the mushrooms and onion in oil until brown. Remove from heat and add pistachios, cheese and spices. Put a heaping tablespoon of stuffing on each piece of meat. Roll the meat around the stuffing. Secure with toothpicks, if necessary. Grill. Do not overcook. ;'See Resources (p. 57) for mail-order suppliers. Can substitute with a pale, mild or medium cheddar. 47 EAT SMART IN TURKEY If'asuiye Yapragl Dolmasm, Malatya Usulli Stuffed green bean leaves, cooked in the style 0/ Malatya. Serves 3-4. Elizabet Narin Kurumlu, Owner and Vice President of Innovations in Travel, an agency in Istanbul and Los Angeles, specializing in tours to Turkey, obtained this recipe for us from her grandmother, Eliz Kurumlu.

26 Regional Turkish Cuisine The Black Sea Reg i o n The Black Sea region, especially to the east, has the benefit of generous rainfall and is blessed with rich vegetation. The warm, wet climate favors the growth of corn, hazelnuts, tea, cherries and tobacco. Corn flour is used extensively in this part of Turkey. The region also produces large crops of apples, pears, walnuts, mulberries , plums, apricots and kara lahana, a black­ leaf cabbage. , dried sheets of fruit pulp rolled like jelly rolls .

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