Muşmula ~ Loquat

Traditionally, following a nutritionally deprived winter whatever appears in spring on the branches of newly reinvigorated trees is devoured before it even has time to ripen. Green plums and green almonds even though sour and bitter are enjoyed. Loquats however are permitted to ripen. Known as muşmula, this unusual fruit is eaten raw but makes an interesting addition to meat dishes.

Bodrum Farmer's Markets

There are great farmer's markets around the Bodrum peninsula week round - produce ranges from freshly farmed vegetables and produce to spices, herbs and locally produced honey. Everywhere you can taste cheeses and spectacular olives - try the Bodrum version stuffed with orange and lemon!

Turkish Manti

In all Turkey - Kayseri in central Anatolia is most famous for many culinerary attributes, and manti is one.
Thinly rolled out dough is cut in to squares, meat stuffed, immersed in boiling stock and when cooked it rises in the pot to be immediately served with a garlic infused yogurt sauce and a choice of dried herbs and spices sprinkled on top
What I personally love about this food culture is that nomadic tribes brought manti here from Central Asia and China  (it is a wonton or a dumpling, but different) and demographically there are many strains of the same concept - in Turkey and the Balkans it is preserved by being dried in the sun for the winter months. In Siberia and colder climes these meat filled parcels were put in caves, instantly freeze dried and taken out when required. And then the Italians made Raviloli!

The wonderful caper

Not many would recognize this amazingly beautiful flower. It is in fact the open blooms of the caper, a thorny plant that is goat-proof and grows like a weed given the harsh and arid conditions of the Turkish Aegean region. The caper berry we are familiar in the culinary sense is in fact the ripened bud of this dramatic bloom. These flowers could have been that green bud preserved in brine but instead live on to procreate and sow their bounty of seeds to bare new plants in the most obscure places. Stone walls and rocky outcrops are where you will find the next generation of a caper bush.  

Welcome to Secrets of the Turkish Kitchen

My first book launched 5 years ago has been selling well. My travels and research in Turkey continues and there is another book in the pipeline. I hope you will enjoy what I have to share and the journey of this blog.

Iyi Yolculuklar !