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Cuisine
Half the fun at a Turkish table is the road leading to the entre which consists of lamb, beef (always fresh) or fish (always jumping!): a multitude of hors d'oeuvres called 'meze'. These range from börek (ground meat or parsley and white cheese wrapped in flaky pastry and fried in vegetable oil), spiced rice wrapped in vine leaves (dolma), well chilled cucumber and dill in yoghurt dressing (cacik) and aubergine dishes to freshly cooked shrimp in butter and tomato sauce.
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