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
Sirkeli Patlican (an appetizer of eggplant with vinegar)
Serves 6
1 large eggplant (about 1 pound)
Olive or salad oil for frying
4-5 cloves garlic, chopped
3-4 tablespoons vinegar
Salt and pepper to taste
A few sprigs flat-leaf parsley
1 medium tomato, sliced (optional)
Turkish flat bread, or pide
Peel and cut eggplant in 3/4 inch cubes. Soak in salted water for about 20 minutes, wash and dry. Heat oil in frying pan and fry eggplant cubes until golden brown. Drain and place in a serving platter. Sprinkle with chopped garlic and vinegar and mix well with a spoon. Season with salt and pepper to taste. Decorate edges with parsley and tomato slices. Place toothpicks in the eggplant cubes and serve with Turkish flat bread, pide, or crackers.
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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