Week 17: Turkey

Istanbul was Constantinople

Now it's Istanbul, not Constantinople
Been a long time gone, Constantinople
Why did Constantinople get the works?
That's nobody's business but the Turks

No, the country, not the bird. (Which is a shame, because we do love a roast turkey). But it turns out we also like Turkey the country, if only for the deliciousness. Once the home of the great Ottoman empire which spanned 3 continents, Turkish culture is a mix of eastern and western. It is a country with old traditions and seeking to modernize. Its people are 99.8% Muslim with Mormon missionaries making up the last 0.2% (just a guess).

Turkey is home to Mount Ararat which is the highest peak in Turkey and the birthplace of the world famous Nuh'un lezzetli egzotik et deposu (Noah's Tasty Exotic Meat Emporium, est. 2344 BC, try the Unicorn steaks, limit 2 per customer).

But let's not forget Oiled Wrestling. Invented in the 1300s because Dry Wrestling isn't greasy enough. (Go ahead and try holding on to a nubile Turkish boy slathered in oil. Or not.) Enough cannot be said about Oiled Wrestling.

I have said too much... Moving on!

Turkish Bread or "Ekmek"

Ekmek is a staple of the Turkish diet and is made fresh up to 3 times a day. Typically, it is made from a starter similar to sourdough bread. We made the starter 5 days ahead of time by mixing 1/2 cup of water and a 1/4 cup flour and leaving loosely covered on the counter. Every day we added a few more tablespoons flour and water. On the 4th day it really got lively and fluffed way up (that's what she said)--a sure sign that wild yeasts had made a home there.

• 1 1/4 cup starter (see above)
• 2 1/2 teaspoons active dry yeast
• 1/2 teaspoon white sugar
• 1 cup warm water
• 3 1/2 cups flour
• teaspoon salt

Proof the dry yeast and sugar in the warm water. When fluffy and happy add the proof to the starter and mix well. Gradually, stir in 2 cups flour. Add salt. Add flour until the dough is a sticky ball but manageable. Use the remaining flour to knead the flour until it is a tacky ball. Cover and let rise in a warm spot until double. Punch down and let it rest. Then knead a few minute and finish in the shape of a rough oval loaf. Let rise until doubled. Bake at 425 for around 40 minutes or until it sounds hollow when the bottom is thumped. Eat it.

Cacik

This reminded us of Greek tzatziki. Mix together:
1 cup plain greek yogurt
1 finely chopped cuke
1 clove garlic, minced

Antalya Bean Salad

This dish is like chunky style hummus. We found it to be a tad too oniony. Still, quite a Turkish delight.

1/4 cup tahini
1/4 cup vinegar
1/4 cup lemon juice
2 cloves of garlic, minced
1 can northern beans
1 onion, thinly sliced
1/2 cup parsley, finely chopped

In a bowl mix tahini, vinegar, lemon juice, garlic and onion. Add beans and mix well. Add in parsley last. Enjoy!

Turkish Lamb Chops ( taken from Recipezaar )

• 1/3 Onion grated
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon thyme
• 2 lamb chops, approx. 1" thick
• lemon for garnish
  
• salt and pepper
  

Sprinkle the onion with salt, squeeze out any juice. Add the thyme and oil and mix. Rub the chops with the mixture and let sit for 1 hour. Grill or broil, season with lemon, salt and pepper.

And enjoy this photo of all of the above: