Here's a beautiful book well worth considering: Nur İlkin and Sheilah Kaufman's The Turkish Cookbook: Regional Recipes and Stories (Interlink Books, 2010). There's something for anyone with an open mind and eclectic taste. Covers seven regions: Black Sea, Marmara, Aegean, Mediterranean, Central, Eastern and Southeastern Anatolia.
Given the crossroads Eurasian location of modern Turkey, it makes sense that there are many influences and variations on Turkish cuisine moving in all directions. Take some Greek, some Chinese and Mongolian, some Persian, some Arabic, some Georgian and so on -- you get the idea. Truly eclectic, steeped in the synergies of history.
If you like vegetarian fare, it's there; if you like a variety of meat, it's there. How about "the imam fainted" (page 102) as a vegetarian side? Or an Adana Kebab "made with lemon juice, sumac, Aleppo pepper, and pomegranate molasses" (page 202)?
This all looks so tasty, I'm inspired to look up the nearest Turkish eatery for samples!
Today's Rune: Wholeness.
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