Culinary Anthropologist

Greece

  1. Baklava

    3 Comments

    The best baklava in Turkey comes from the southeast, notably the town of Gaziantep, which is surrounded by pistachio groves and known for its master baklava makers.  Traditionally it would be made with yufka, which is a super-fine dough rather like filo, and baked in a round dish called a tepsi in a wood-fired oven.  […]

  2. Wild garlic cacık

    1 Comment

    Cacık (pronounced ‘jajuk’) is the Turkish equivalent of Greek tzatziki – a garlicky yoghurt and cucumber dip/soup/salad, depending on what it’s served with.  It’s a fantastic accompaniment to kebabs, meatballs and cooked vegetable dishes, and there is some evidence that eating yoghurt with meat is good for us.  It’s usually made with pounded garlic cloves, […]

  3. Yiouvetsi – easy beef ‘n’ pasta stew

    Leave a Comment

    This has to be the easiest stew recipe I know.  The laziest cook in the world could make this, and produce something as delicious to eat as it is effortless to make.  I swiped it from Susanna Spiliopoulos of Hotel Pelops in Olympia, Greece, when we stayed with her this spring.  Susanna has her own […]

  4. Spinach and cheese pie

    Leave a Comment

    We found ıspanaklı ve peynirli börek to be as common in Turkey as spanakotyropita is in Greece, and made a point of sampling as many as humanly possible, purely in the name of research of course.  They are essentially the same dish – a savoury pie made of multiple layers of ultra-thin pastry with a […]