I know what you want.
You want uncomplicated blog entries about food with a few recipes thrown in, rather than musings about art and architecture and the paths we choose in life. Unless, of course, there are recipes. Turns out, Frank Lloyd Wright is not an SEO-friendly tag. Chicago-style hot dogs probably is.
I’m going to give you what my readership statistics tell me you want, but I’m going to sneak in my favorite blog ingredient – food for thought.
Just over a year ago, we were in Turkey as an early celebration of my 50th birthday. Everything about the trip — the months of planning and anticipation, the experience itself and the months-long afterglow exceeded my expectations.
We stopped in Paris en route, a city I hadn’t been to since I was a student at the American College in Paris in 1979.
The food is just as good.
And the city is just as beautiful.
But instead of an international array of backpackers with “No Nukes” patches in various languages sewn onto their backpacks, as there were in my day,
there is an international array of break dancers who perform at the Eiffel Tower and the Arc de Triomphe.
Turkey is a special place with warm, wonderful people. There is something special about their food.
So now that I’m back home, I jump at every opportunity to relive that trip and to cook and eat Turkish food and take classes from the wonderful Sureyya Gokeri, whom I’ve told you about before.
During last month’s class, we learned how to prepare a Turkish wedding feast.
Yogurt-infused Turkish wedding soup
Maklube (Upside-down Spicy Pilaf with Lamb and Vegetables)
Dag Salatasi (Mountain Salad with Walnuts and Pomegranate Molasses)
Ispanakli Borek (Phyllo pastry with Spinach and Feta)
Kerevizli Yogurt (Celery Root and Yogurt Dip with Garlic) and
Gul Tatlisi (Rose Dessert)
While we were cooking, Sureyya regaled us with stories of village life. On wedding and other feast days, women gather early in the morning to cook and while they do so, they talk. The same thing happens within the Turkish community of Seattle and, I’d venture to guess, within Turkish and other tightly-knit communities around the world. Even though they don’t cook (though they are intimately involved with lamb procurement and slaughter), the men talk too.
I’m sure it’s not all Borek in the Sky and that talk sometimes turns to gossip which sometimes turns to passing judgment about someone’s soggy baklava, their choice of spouse or their political opinions. A lot of that is probably going on in Greece right now.
But the thing about cooking together and celebrating together is that, whatever your differences, these are shared, face-to-face experiences.
Much has been written about the Internet, our faceless global village, and its power to connect as well as to alienate. It seems that every time I read an intriguing opinion piece online, I also read several vitriolic and often anonymous responses to that opinion.
I know I’m not alone in lamenting how uncivil public discourse has become and how closed we’ve become to the ideas and experiences of others. I recently wrote an article about it and received several favorable responses and a few uncivil, anonymous ones too.
So, since I know you like recipes, and since I believe you catch more flies with rose water- infused syrup than with vinegar (except perhaps, Balsamic), here’s Sureyya’s sweet ending to a community gathering. You can find more recipes on her website.
Gul Tatlisi (Rose Dessert)
3 cups water
2 1/2 cups sugar
1 teaspoon lemon juice
1 capful rose water (optional)
In a deep saucepan, boil sugar and water for 20 minutes on medium heat. Add lemon juice and boil for two more minutes. Set aside to cool to room temperature.
1/2 cup yogurt
1/2 cup sugar
1/2 cup semolina
1/2 cup canola oil
1/2 teaspoon orange zest
1 teaspoon vanilla
3 to 4 cups flour
1/2 teaspoon baking powder
1/2 cup walnuts
Preheat oven to 350 degrees Farenheit. Mix all ingredients except flour, baking power and walnuts in a bowl. Add baking powder and flour a little at a time. Sureyya says you’ll know you’ve used enough flour when the dough is as soft as an earlobe,
Roll out half the dough to 1/4 inch thickness on a lightly floured surface, making sure it does not stick. Cut out two-inch circles. Lay four circles overlapping each other. Roll the circles together and cut them in the middle to make two “roses.” Put a walnut piece in the middle of each rose.
Place the roses on a greased tray (or use parchment) 1/2 inch apart. Bake for 30-35 minutes until they are browned. As soon as you remove the tray from the oven, our the syrup over the roses and set aside for 20 minutes. The, turn roses over to evenly absorb syrup. Ideally, the roses should soak in the syrup for two to three hours.
Finally, as a former Jersey girl, I got a kick out of the following article and I hope you do too. But be forewarned. There are some snarky comments afterwards.