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Turkish Cookery |
29 May 2006 |
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Alongside French, Italian and Chinese, Larousse Gastronomique lists Turkish cookery as one of the four seminal cuisines of the world. Woman's Hour explores its evolution and influence, from the Sultans’ palaces of the Ottoman Empire to the kebab shops on our high streets with two contributors to a new book on Turkish cookery.
Professor Belma Otus-Baskett explains to Jenni why the growing popularity of Turkish food is linked to our desire for healthier eating, and Canan Maxton prepares a traditional yoghurt drink called ayran and demonstrates how to make a tasty tabbouleh.
Turkish Cookery is published by Saqi ISBN 0-86356-072-5
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Recipe for Tabbouleh and Ayran |
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TABBOULEH
There are many versions of this healthy salad which is often served as a mezze. The following is my version. If you are not in the habit of consuming lots of herbs, then reduce the herbs to half a bunch each. If you are not fond of a certain herb leave it out or replace it by another herb. Do not be tempted to use vinegar instead of lemon juice. Tabbouleh does need lemon juice. Once combined it will keep for 3 days in the fridge provided the herbs used are really fresh. It makes a good accompaniment to meat, chicken or fish and can be used as a filling for pitta bread.
Ingredients:
2 oz Fine Grain Bulgur/Bulghur
2 fl oz Water
1 bunch of Parsley
1 bunch of Dill
1 bunch of Coriander
1 bunch of Mint
1 bunch of Spring Onions
1 large Tomato
1 – 1 ½ Lemons (juice only) Quantity depends on the acidity level and the size of the lemons.
2 Tbps Olive Oil (preferably Extra-Virgin
3 cloves of Garlic
½ tsp Turkish Red Pepper Paste (optional)
Salt to taste
Method:
Soak the Bulgur in the water and set aside until the water is absorbed and the bulgur softens. The texture you are looking for is like al dente spaghetti. If the bulgur is still too hard add a little more water but remember that it is also going to soak up the juices of the tomato and the lemon. If by mistake you have drowned the bulgur, simply pour away the extra water and squeeze the bulgur between the palms of your hands to get rid of the excess water.
Wash and pat dry all the herbs. Chop only the leaves finely but do not use the food processor. Reserve the stems for making soup. You could even freeze them to use for cooked dishes but not in salads. Use both the white and the green parts of the spring onions
Chop the tomato into small cubes taking care to remove all the seeds without losing the juice. Put the garlic through the garlic press.
If using pepper paste (it is hot) add this to the softened bulgur and mix well.
Combine all the ingredients together, including the olive oil and lemon juice and add salt to taste.
Keep the prepared tabbouleh in the fridge making sure that it is covered.
AYRAN
This is a traditional drink to be consumed on its own or as an accompaniment to a meal. It is a savoury drink, hence the addition of salt. To the uninitiated this might sound rather odd, as the usual way one encounters yoghurt in the West is in sweet form. However, yoghurt is eaten with a lot of main meals and meze in Turkey and the Middle East. It is refreshing when served with rice and meat dishes containing chilli. Full fat yoghurt makes a tastier ayran, but it is also good when made with low-fat yoghurt. In fact I prefer it.
Serves 6-8
500ml/18fl oz/2cups yoghurt
1 litre/1 ¾ pints/4 and half cups still spring water
Salt
Half a teaspoon dried mint (optional)
Put the yoghurt and water into a large bottle with a stopper and shake until mixed, you could use a blender. Add the required amount of salf, depending on your taste. It should be fairly savoury without being too salty. Add the mint and serve with ice.
Recipes reproduced with kind permission Canan Maxton.
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