Day 46 Turkey

Turkey situated geographically between Asia and Europe, made it hard to place in the right chronology, but was way too interesting to pass up. It has a cuisine which mirrors both continents in its own unique way, taking the best of both Middle Eastern and Mediterranean fare and utilizing its local produce in the bargain, to its best advantage.

Today's dish was Turkish kebabs with a chickpea dip. Easy as can be and yet great tasting. I bought the meat cut into cubes for Kebabs, and marinated them in a paste made with onion, garlic,lemon juice, flat leaf parsley, cumin, cinnamon, paprika, salt and fresh ground pepper. Olive oil was drizzled over the marinade as it churned in the food processor, turning it thick and creamy. The meat was marinated and grilled. I served it with Pita and a chickpea dip.

The dip was made with canned chickpeas pureed with lemon juice, cinnamon, and salt drizzled with olive oil, pine nuts and currants soaked till plump. Served with parsley and lemon slices it was very compatible with the kebabs.


Britain's up next.....