A classic dish that's been adapted over time but what about the original? Is it possible to recreate the taste the Impreial court may have had then lead to this fantastic dish of meat on a bed of aubergine getting it right to be titled - The Sultans delight? I look at a very old cookbook to go back to the recipes roots.
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Walking through the weekly market in the summer is a real treat of the eyes, flashes of vibrant colours, fruits painstaking placed into pyramid displays and eyes dashing around taking in what’s on offer. This week we're blessed to find some great produced we'd had our eye on since the weather turned well- including these striped aubergines.
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Time for my food post - So I plan to start as all good restaurants here do with two popular but somewhat under appreciated mezes. Acılı Ezme and Haydari are the ideal dips for fresh warm pide and complement each other perfectly.
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I started battling Turkish cooking when I first moved here 5 years ago and as Turkish food has so much variety I fell in love with Turkish cooking and It didn't take me long to realise how interested I was with much more than the ingredient and techniques.
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A housewife's journey through, taste, land, customs, and history by means of the Turkish kitchen.
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