messiah

what's Kurdish food?

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Aga'nin pohunun üstüne poh haaaa!!!!

gm2263

@ Istanbullu:

In my area we had lahmacun some 20 years ago offered from a Pizza house and was instant success when it was forst introduced. They still have it on offer in their menu, which also includes pizza with pasturma and spicy suzuk (which tastes delicious BTW). I didn't know lahmacun originated in Turkey, I thought it was Arabic or something.

What I also know as Turkish food is first of all the varieties of kofte with rice (we call it pilafi, you call it pilav as far as I know) with spices and amongst many others, the dolma. My mother is an artist on rolling the dolma, which is the heritage she took from my grandmother. The rolling of the cabbage (lahano as we call it) for the lahana dolmaci, or the vine leaves (in case she wants to make yalanci dolma, sorry for any misspellings) constitutes a two-hour ceremony in my house. Of high importance is the combination of the spices and other ingredients inside the stuffing.

In addition, my grandmother was a fan of the manti (also known as "Tatar Böregi" as I found out in the internet), another Turkish cuisine classic. And of course, you have kebabs and the like that you kan find almost everywhere. So are pittas and bureks, actually you can find them in almost all Greek bakery stores.

Also, if it wasn't for my grandfather, I wouldn't have known about the art of eating fish, although I am not a fanatic fish-eater. However, I know that eating fish is an art of its own in the whole of the west coast of Turkey and yes, raki is absolutely necessary, in the right quantity it clears the throat and enhances the appetite. My grandfather used to tell me that fanatic fish-eaters would go to the seaside in Ayvalik (or Izmir, many Ayvaliots like to go for an excursion to Izmir) and wait for the fishermen to return early in the morning in order to get the best fishes.

Also, needless to say that it's party time when mom cooks Imam bayildi, albeit low in oil (we better put some olive oil in the salad).

...and this is more or less the type of Turkish cuisine that I grew with over the years (60-70% of what I eat is related to Turkish food one way or another). I know that a large aspect of Turkish cuisine is related to spices BUT kebabs and the like is just a commercial part of it. However, the art of culinary pleasures as developed in Turkey goes far beyond some spicy meat recipes, and can cater for all instances, be it a ceremonial long-lasting eating feast to the equivalent of fast-food as it was developed in the US.

...ah, and BTW, now that I remember, I have some yuvarlak koftes in a soup in the fridge to eat tomorrow.

and with this and that I still wonder where is Asim?

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We are the citizens, the urbanomancers, the ones that can infuse megapolisomancy into this inertia, the urbanauts of the new world, the spirited ones who can fly across space and time, the transformers of worlds, the episcopes of change. We can do it.
ALL OUT FOR A TALL ATHENS

gm2263

@ onz: Asim originally comes from Ayvalik where my grandparents came from. I always had a connection to the place and when I found out, long ago, that Asim comes from there in the old Euroscrapers, I thought that is was a shift of the winds of Kismet, and so told me everybody else. When I came to Istanbul with an organised tour and Asim toured me to the Istanbul skyscrapers (skyscrapers is one of our common interests) and his neighbourhood.

Anyway, been there , seen that

BTW the second pic is from 2002 so that you can see the Tefken tower topped out but still under construction...





...Looks like I need to re-edit these old photos and show them to you.

__________________
We are the citizens, the urbanomancers, the ones that can infuse megapolisomancy into this inertia, the urbanauts of the new world, the spirited ones who can fly across space and time, the transformers of worlds, the episcopes of change. We can do it.
ALL OUT FOR A TALL ATHENS

Istanbullu

Lahmacun for example is a turkish kurdish food.. no? Ibrahim Tatlıseks'in yedikleri işte... güneydoğu yemekleri...

@gm

I like eating lahmacun and çiğ köfte etc but I don't like to see the famous fish restaurants of the bosphorous line turning into kebap or grill houses. Istanbul has a unique tradition of food, I can understand that it's a big metropol and so it may sample many types of food from all around the world and not only from parts of Turkey but it should also preserve it's own.

Armenians also have a similar thing to lahmacun. The difference is that they eat it after ones funeral. Kinda traditional thing. I see Armenians and Kurds as a very similar people anyway, religion making the main difference...

btw Mantı is the food I've asked my mother to cook before I goto Australia... hahah... I really like it! Do you have a similar thing like Mantı in Greece? Well you should!

ZINK

I had never heard of "manti" was being called as "tatar böregi", I do know that the Uyghurs in China call it Manti too.

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