Frank Deis wrote:I had to burn eggplants and I had to "stripe" zucchini slices on a grill pan. Both of these cause some smoke, you have to get things really hot, and Louise doesn't like the smells, the smoke alarm going off, etc. And I hear about it at some length from her.
Frank Deis wrote:I don't have control over the Brik - Börek and in fact I hadn't thought about the possibility that those were the same dish. Thanks, I will have to look into that. Our friends, who did the initial design for the dinner, love to cook Brik because they trained for the Peace Corps in Tunisia. And it's practically the national dish there.
Frank Deis wrote:Since I posted it I might as well put a copy here. Dessert tonight was Küneife, a very popular Turkish dessert. I have a question -- how many people here have used Kataifi, and what did you use it for??
Click the link for more information, and a picture, click the link.
http://www.nytimes.com/2013/02/03/magaz ... .html?_r=0
Karen/NoCA wrote:You may be interested in a beautiful book by Greg and Lucy Malouf, "Turquoise, a chef's travels in Turkey". It is coffee table size, has beautiful photography, lots of recipes, and takes you to many places; Istanbul, Bosphorus, underground cities, Aegean coast, Pergamum, Silk Road, Gaziantep, and much more...lots of food photos too.
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