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VegetablesAlong with grains, vegetables are also consumed in large quantities in the Turkish diet. The simplest
and most basic type of vegetable dish is prepared by slicing a main vegetable
such as zucchini or eggplant, combining it with tomatoes, green peppers and
onions, and cooking it slowly in butter and its own juices. Since the vegetables
that are cultivated in Turkey are truly delicious, a simple dish like this,
eaten with a sizeable chunk of fresh bread, is a satisfying meal for many
people.
A whole class of vegetables is cooked in olive oil. These dishes would be third
in a five-course meal, following the soup and a main course such as rice or börek
and vegetable' meat, and before dessert and fruit. Practically all vegetables,
such as fresh string-beans, artichokes, root celery, eggplants, pinto beans, or
zucchini can be cooked in olive oil, and are typically eaten at
room-temperature. So they are a staple part of the menu with variations
depending on the season. Then there are the fried vegetables, such as eggplant,
peppers or zucchinis, that are eaten with a tomato or a yogurt sauce.
"Dolma" is the generic term for stuffed vegetables, being a derivative
of the verb "doldurmak" or to fill; it actually means
"stuffed" in Turkish. There are two categories of dolmas: those filled
with a meat mix or with a rice mix. The latter are cooked in olive oil and eaten
at room-temperature. The meat dolma is a main-course dish eaten with a yogurt
sauce, and very frequent one in the average household. Any vegetable which can
be filled with or
In
addition to these general categories, there are numerous meat and vegetable
dishes which feature unique recipes. When talking vegetables, it is important to
know that the eggplant (or aborigine) has a special place in the Turkish
Cuisine. This handsome vegetable with its brown-green cap, velvety purple, firm
and slim body, has a richer flavor than that of its relatives found elsewhere.
At a party, a frustrating question to ask a Turk would be "How do you
usually cook your eggplant?". A proper answer to this question would
require hours! Here, too, it will have to suffice to mention two eggplant dishes
that are a must to taste. In one, the eggplant is split lengthwise and filled
with a meat mix. This is a common summer dish, eaten with white rice pilaf. The
other one is "Her Majesty's Favourite", a delicate formal dish that is
not easy to make but well worth trying. The name refers to Empress Eugenie, the
wife of Napoleon III, who fell in love with it on her visit to Sultan Abdülaziz. To taste these dishes, look for a "Lokanta". Borrowed from the Italian "Locanda", this type of establishment traditional cooking prepared most usually for those who work nearby. The best examples are the Borsa, Hacì Salih, Konyalì in Istanbul and Liman and Ciftlik in Ankara. The tables are covered with white linen, and the menu comprises soups, traditional main dishes and desserts, including fresh fruit. Businessmen and politicians frequent visit these places for lunch.
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wrapped
around these mixes can be used in a dolma, including zucchini, eggplants,
tomatoes, cabbage, and grapevine leaves. However, the green pepper dolma with
the rice stuffing, has to be the queen of all dolmas. A royal feast to the eye
and the palate...
