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| The Regional Food Kitchens of Turkey |
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| 作者：Jim and … 文章来源：不详 更新时间：2008-2-12 20:36:40 | 【字体：小 大】 |
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Hadrian, a true stoic, once advised, "check impulse, suppress appetite." But that idea gets short shrift in the modern-day Adana 'food kitchen' -- which feeds its populace generously on meat, grain, and milk-based products. On the one hand, that means plenty of beef, chicken, and bulgur wheat dishes. On the other, it means lots of yogurt, ayran, cheese, and milk itself.
The people of this region have a passion for spicy hot food. By far its best-known dish is the namesake Adana Kebab -- a spicy hot, grilled meat specialty. And when the cooking of it begins, guests gather round the Mangal (BBQ) grill to engage in pleasant conversation.
[Click following to access an illustrated HTML-version of The Regional 'Food Kitchens' of Turkey -- which contains a scrumptious recipe for Adana Kebab.]
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Next: The Turkish 'Food Kitchen' of 陌zmir
Bio: Jim and Perihan Masters are a husband and wife team, living on the Aegean Coast of Turkey just 50 miles south of 陌zmir. Jim was born in Shanghai, China -- of American military parentage. Peri was born on the Black Sea coast of Turkey near Trabzon, of Turkish military parentage...Enticed by a Financial Times advertisement, Jim joined a NATO sponsored enterprise in Ankara in 1974 where he met the beautiful and brainy Perihan, a rising young Turkish banking executive. Settled now in the heart of what was once the ancient Ionian Empire -- the couple live an idyllic life by the sea.. writing, drawing and painting, teaching English, and providing computing service support to local businesses. They also sponsor the MSNBC award-winning Learning Practical Turkish Website which has built an enthusiastic international following of devoted Turkophiles and inquisitive language students of all ages.
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