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Saturday, September 13th, 2003

TURKISH DINNER

“For special occasions or parties, tables are spread with meze, a selection of appetizers that consists of seasonal vegetables cooked with olive oil, pureed or stuffed vegetables, seafood, or börek (savory pastries).”

                                                                                                                Özcan Ozan, “The Sultan’s Kitchen”

 

The above quote is from the book I will use as the primary source of recipes.  While I was in the Air Force (believe it or not!), I spent two years living in Izmir, Turkey and the food is probably my most vivid memory (and that is saying a lot!).  I hope to present you with a small taste of the extensive and fantastic Turkish cuisine I experienced.

                                                                                                                Michael L. Scott

 

Social Hour: 7pm

Dinner: 8pm

Location: a lovely community center in the South Hills

 

Meze:

Olives

Seasonal sautéed Vegetables

Yayla Salata Sosu ~ High Plateau Sauce

Börek

Cacık ~ Cucumbers with Yogurt and Mint

Pita Bread

Tarhana Çorbası ~ Village Soup

Meze:

Kabuk Mücveri ~ Zucchini Fritters

Ispanaklı Yoğurt Ezmesi ~ Spicy Spinach Puree with Thick Yogurt

Çerkez Tavuğu ~ Circassian Chicken

Midye Dolmasi ~ Mussels Stuffed with Rice, Pine Nuts, and Currants

Karpuz ~ Watermelon

İstanbul Pilavı ~ Rice Pilaf with Chicken, Almonds, and Pistachios

Hünkâr Beğendi ~ Sultan’s Delight – Spicy Lamb with Creamy Eggplant

Zerde ~ Saffron Pudding

Turkish Pastries:

Tel Kadayıf, Baklava, Tulumba Tatlısı

Türk Kahvesi ~ Turkish Coffee

Lokum ~ Turkish Delight

 
Our first dinner was a great success! Michael was super stressed, but held up with the loving support of many good friends! Much of the food was prepared by talented guests.

Bonnie whipping up a terrific Eggplant and Basil Salad
Olives, Apricots and Almonds

 

 


Tim and Paula were cheerful and hardworking as usual.

 
The table was set with care and all the guests arrived on time. Each plate was set with the guest's name tag including a Turkish Proverb. One by one the meze arrived on the table. By the time Michael announced the main course, everyone was full!

 

 

  
Sultan's Delight: Lamb Stew over Creamed Eggplant
Baby Artichokes with Olive Oil and Lemon

 

 

Bulgar Pilaf and Cacik

 

  
 
   

Zerde: Saffron and Rose Water Rice Pudding garnished with
Currants, Pine Nuts, Pistachios and Pomegranate Seeds
 Fortunately, everyone saved room for desert! We all enjoyed the Turkish food and music (and facts we didn't yet know about Turkey -- thanks Davis and Amanda!), but maybe the best part was meeting some new friends.

 
 

 

Many said this was the "best Baklava I've ever had!" Michael was not surprised as the Turks know Baklava!

 

Mindy ***raved*** about the food! -- she's such a sweetheart!

 


The Bride is still resplendent even a month after the wedding!

 
Katy was so full she fell asleep!
Heather was still hungry and tried to eat her young!
...fortunately, they are still good friends.

 

Winding down and relaxing with a cup of strong Turkish Coffee is always great after a big meal. (we're trying not to remember the cleanup)

 
Watermelon and Peaches with Fresh Mint

 

At last the executive chef was satisfied...
...for now...