Turkey, this weeks inspiration....


Turkey- Summer vacations for most of my family members includes a visit to Turkey. In fact there is a family reunion that is going on right now that I am missing out on. As in my family food and shopping are the main attractions for any vacation, most of the pictures I'm getting from them are from when they are enjoying a meal. Ahhhh, Turkish food, YUM!!!!

Yeah, you guessed it, inspiration for this weeks menu is Turkish food. Yogurt, eggplant, green beans, tomatoes, peppers, cucumbers, corn, and olives are the first ingredients that come to my mind when I think of Turkish food. Though not every item on the menu this week is a Turkish dish, they are all somehow inspired by ingredients common in Turkish cuisine. Pistachio in pasta, corn in the crab sauce, olives in the chicken, eggplant with garbanzo, wild rice, ....

Fasolia- One of my all time favorites and probably the item most repeated on our weekly meals. Green beans braised in fresh tomatoes, onion, garlic and good olive oil make this dish a good vegetarian snack, main course, or side dish. Served cold, I love it on toasted rustic bread with some yogurt sauce. Heated, it's great as side but I also still like dipping my bread in the juices and having it with yogurt.

Rosemary Roasted Potatoes and Carrots- When my brother was little, he was a very finicky eater. So at any restaurant, Papa would order a plate of roasted potatoes and carrots for him and then he would squeeze lemon on it and that would be his meal. Once I tasted the potatoes with the lemon juice, I was hooked. Now years later I have developed a more sophisticated version of this dish.

Shephard Salad- Not very different from Greek Salad or Persian Shiraz Salad. Best time of the year to make this as cucumbers, tomatoes and bell peppers are in peak.

I hope you will enjoy this weeks menu as much as I will enjoy preparing it for you!

From everyone at Ezie and Emil... It's All about food

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