Gathered together in a home on a hill overlooking the Piscataqua River in Maine, USA, three generations of women celebrated their love of Turkish food and culture.
It felt like we were on a magic carpet ride to a culinary adventure in an exotic land when we reunited to recreate our shared history and love of the country and people in Eastern Turkey. The memories were from forty years ago when we all had lived at Incirlick Air Force Base in Adana, Turkey.
It was to be a weekend of kebabs and memories of shopping for copper and carpets. The people of Turkey are family oriented, easy-going and hospitable. In Turkey, there is a respect and affection within the family from youngest to eldest. The hours we spent feasting and laughing carried that Turkish tradition to Maine.
We entered the Desjardin home to the welcome shouts of “merhaba!” (hello) and Turkish music blaring. The younger generation were already dancing a Turkish folk dance. They were enthusiastic and unselfconscious dancers, swiveling their hips and shaking shoulders. One of the women was waving a handkerchief and leading the circle dancers. This dance, called the halay, is seen all over the country at weddings, celebrations, and even today in restaurants. The Turkish flag was displayed in the open living room. After the kisses and hellos, I couldn’t help but notice the aromas and large spread of mezzes Jan had prepared.
Candlelight and softly-playing classic Middle Eastern music welcomed us to the large dining room table. Turks have always eaten better than any other people in the Eastern Mediterranean. And that night we remembered why.
Our cook and dear friend, Jan Desjardin, gave us well-balanced meals that brought back memories from forty years ago of a rich, historic land, white sandy beaches, majestic mountains and extremely friendly, welcoming people. Our main course was Patlican kebab (a lamb and eggplant dish), complemented by rice pilaf with currants and pine nuts, yogurt, Adana salata (similar to a Greek salad) and hot ekmek (crusty bread). It is a common sight at Turkish feasts to serve rice separately spilling over the platter for a dramatic effect.
Red and white wine, Pellegrino water, and raki were offered as beverages of choice. Most commonly made from distilled grapes and flavored with anise, raki is the national drink of Turkey. It is served all along the Aegean coast, in mezze restaurants in small carafes with some ice and water. It is a clear liquid, but when you add ice it turns a milky color.
The ever classic dolmasi (stuffed vine leaves) were also served and devoured. The fragrant spicy dishes left us all sighing and wondering what was next!
The time passed too quickly, and the joy from the company of friends and family, the delectable, mouthwatering foods from the long ago Ottoman empire, the mutual love of the culture and people of Turkey will sustain us until our next reunion. ‘Til we eat again!
First published February 2016
Espinac Yumatar (Spinach and Eggs)
Ingredients
- •2 tablespoons unsalted butter
- •1 tablespoon extra-virgin olive oil
- •1 medium onion, peeled and thinly sliced
- •454 grams (1 pound) spinach, roughly chopped
- •2 eggs
- •Sea salt and freshly ground black pepper
- •Ground sumac spice (see Note), optional
NOTE: Berries from the sumac bush (rhus coriaria) are picked just before ripening, sun-dried, then finely ground to produce sumac, a lovely cherry-colored, citrus-flavored astringent spice mix. It’s usually sprinkled on top of salads, dips and grilled meats, or added to sauces and kebobs.
Preparation
Heat the butter and olive oil in a large frying pan over medium heat and sauté the onion until softened, about 5 minutes. Add the spinach and cook, stirring until softened, about 10 to 12 minutes. Season with salt and pepper.
Make two holes in the spinach and break an egg into each hole. Cook for a few minutes or until eggs are done to your liking. Sprinkle with a little sumac or freshly ground pepper.
Rice Pilaf
Ingredients
- •3 tablespoons dried currants
- •2 tablespoons unsalted butter
- •1 onion, peeled and chopped
- •3 tablespoons pine nuts
- •416 grams (2¼ cups) long grain white rice, washed
- •1 teaspoon ground cinnamon
- •Salt and freshly ground black pepper
Preparation
Put the dried currants in a small bowl, cover with warm water, and let them soak for 20 minutes.
Heat the butter in a large pan over medium heat. Add the onion and pine nuts and sauté until softened, 7 to 8 minutes. Add the rice and cinnamon and season generously with sea salt and freshly ground black pepper. Pour in enough hot water to just cover the rice, stir in the drained currants, and bring to a boil. Lower the heat and leave uncovered for 10 minutes. Serve hot.