the appetizer:
Though Turkish cuisine is a fusion of Turk, Arabic, Persian, Central Asian and Greek cuisines, there are also many regional differences in Turkey's cooking, from the Black Sea's corn and fish to the eastern region's mezes and kebabs.
Turkey
Sultan Sarma
(tenderloin wrapped around a filling of mushrooms, pistachios and cheese)
Serves 2
1 pound tenderloin,
sliced crosswise into 6 pieces, pounded thin
3 large mushrooms, chopped
1 small onion, finely chopped
3 tablespoons oil
1 tablespoon pistachios, whole
1/2 cup kasar cheese, grated*
Salt and pepper to taste
1/4 teaspoon paprika
Pound the tenderloin into thin pieces. Fry the mushrooms and onion in oil until brown. Remove from heat and add pistachios, cheese and spices. Put a heaping tablespoon of stuffing on each piece of meat. Roll the meat around the stuffing. Secure with toothpicks, if necessary. Grill. Do not overcook.
* Can substitute with a pale, mild or medium cheddar.
From Eat Smart In Turkey. Reprinted by permission of Ginkgo Press.
Turkey
- Influences, Customs & Hospitality
- What to Eat
- Menu Guide
- Coffee, Tea and Sociability
- Festivals & Feasts
- A Myriad of Turkish Delights
Turkish Recipes
- Ali Nazik Kebabi (eggplant purée)
- Ezme Salatasi (spicy tomato salad)
- Irmikli Hurma Tatlisi (semolina dessert cookies)
- Kabak Kalye (zucchini with ground meat)
- Kisir (bulgur salad)
- Muhammara (an appetizer)
- Sirkeli Patlican (eggplant with vinegar)
- Sultan Sarma (tenderloin)
- Zetinyagli Yaprak Dolmasi (stuffed vine leaves)
from Kate's Global Kitchen:
Also visit our Middle East section.
Back to the main Turkey page
Turkey on Wikipedia
More country Destinations
This page modified January 2007
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