» FORK & CORK
Tuesday, September 13 2011 , Your time is 15:58:00
Istanbul has been has the hub of three imperial haute cuisines, making use of not only lo-cal but imported foodstuffs ranging from caviar from the north coast of the Black Sea to spices from India
I’m in a time machine. I see history repeating itself. There are moments when I completely forget about the sense of where I am or why I’m here and I find myself asking: “Where is here anyway?”
Expect the unexpected! This can be the new catchphrase of Istanbul these days. Every other day we hear of a new place opening in an unusual corner of the city; there seems to be more and more facets of this ever-changing town to explore
He slept at a folded military camp bed, even in times of peace. He never slept long any way; he even considered spending time in bed as a waste (except for reasons other than sleeping, but that is another story) and always woke up at daybreak.
As peace talks resume in Cyprus and hellish arguments in Turkey are fired up over the Cypriot issue, it was the right time to revisit the island.
As a kid, one of the kitchen jobs I enjoyed thoroughly was shelling pea pods
My napkin was gently folded like a bundle. As I cradled it in my palms I felt the warmth inside. It was as if it were still sizzling in deep oil. As I unfolded the layers of linen, I noticed that my golden fried ball was slightly pointed on one end. That made me curious about the cook; it was surely a clue about his home country.
They shared mutual interests. Their passion was cooking and in particular, they favored Mediterranean cooking.
There are countless towns and villages in Turkey with a green hilltop named “Hıdır Tepesi,” which can be translated as the “Hill of Hıdır;” in reality it means “The Verdant Hill.”
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