As every year, I missed the World Bread Day 2010 , although physical evidence of my usual amnesia are only for this year and Previous .... that is, since I put my hands on Philosophically Sustainable . I still remember last year, I knew the day after this day the bread was done and I promised to take part this year, ironically I am also lost October 16, 2010.
In reality, however, to be sincere, a bit ' I wanted to be: on the morning of 16 I knew that it was the WBD, but I scruple to publish any recipe "panos", despite having filed, because every public post that requires me to mind days of gestation, a graphical organization (ie the preparation of photographs), and evidence of second thoughts, and suddenly one Saturday a publication would restore partial, incomplete, which would leave me unsatisfied. And then I was still in the lead up and the upgrade of Turkey, I can not update and I must not procrastinate.
Without these excuses unnecessary and not required (and xcusatio not petita , accusatio manifest, as they say ... even if I do not know what accusatio move to lose half a page to explain why I have not participated in the WBD, even someone had asked me then
), it is time to act and continue the upgrade turkish. I miss Turkey. I did not think was possible that a place will stick so deeply in the heart
, in spite of my stay there was relatively short, and despite my "attachment process" has developed into an even shorter. At first, the context in which I worked I was impatient to become indifferent (as I said in my previous post: even if I did not want to go home, I miss the most haunted and many bad feelings were gone, I felt no particular emotion the country where I was staying) at the end - the last month, more or less, to be exact, according to a kind of upslope 
even within the same month - I developed to the Turkish reality, to its history, its music, its contradictions, even to his people, a strong emotional bond, an appreciation of all these things (reality, history, music, contradictions etc) ... This is perhaps due to the fact that he approached the moment when I would have had to come back in Italy, because the beginning seemed so far away. Have you noticed how often you appreciate things differently, with a different intensity and a different approach, the fact that you know will end soon or that life will change in ways so radical as to prevent bring yet?
A boy I know I made this observation about citing "Jack Frusciante left the group" ... and never in my Turkish experience I've had a scent so on.
From the start, however, Turkey (or the part that I touched myself), I was amazed at the strong sense of hospitality, which involves and welcomes everyone, whether you are tourists or not ... and I certainly was not a tourist
. Beyond their ability "turcocentrica" \u200b\u200b(of which index was the surprise shown by many at the news that you, foolish European italianofila, did not speak turkish but English ) and their consider Turkey the navel of the world, gave a warm sensation as feeling welcomed, treated as unwelcome guests, but not be honored with offerings (of drink or groceries) showed that the pleasure, or feeling, they had to interact with you, wanting you to do anyway, and always feel at home, even on occasions when the real conversation was impossible because the caller did not know English and I do not I knew the turkish. Tale always, by the way, an episode which also is very suitable to the context of this blog for the culinary element that pops up: a lunedì mattina, alle 6 e 30, dovetti accompagnare due ospiti in aeroporto. Dopo i soliti convenevoli e le usuali presentazioni con l'autista [ presentazione che usualmente (tranne per gli ultimi due trasnfert in cui gli autisti masticavano curiosamente un po' di inglese) si svolgeva in questo modo: con lui che mi diceva (in turco) qualcosa che penso volesse dire "io non parlo l'inglese" ed io che replicavo (in inglese o in italiano, tanto l'incapacità dell'altro di comprendermi era la medesima), "no turkish/no turco" ] il viaggio era proseguito senza inceppi e senza problemi. Al ritorno l'autista si è fermato davanti ad un panettiere e mi ha detto qualcosa che ho interpretato (oh grandi capacità interpretation that I developed in Bodrum!
) as "I'll be right", took bread and pastries for breakfast the family (because at that point, it was actually made breakfast time) and got in the car , kindly offered me a big cake studded with sesame seeds. Turkish edible things that until then had never seen. It was not nice to refuse and stomach a bit 'I muttered, as I said with a sincere smile and surprised " teşekkürler" (meaning "thank you", a term that I learned almost immediately and I have used on several occasions) and I ate the donut. And already this surprised me: you, turkish driver who does not speak English, offered a donut (in a sense, breakfast) to me, Italian girl who does not speak turkish and you know more or less than forty minutes! offer made evident, among other things, without ulterior motives.
Shortly after turning right has to be broken down, apologizing to the gestures and words, and went from house to leave what he had bought ( except my donut
) ... the house, or rather three cement hut surrounded by greenery, on the sides of street, with chickens trotting everywhere. A home that evoked poverty but misery. And I felt my stomach contract to see how a certain person who does not sail in the gold had not scruple to offer to me, perfect stranger, something that could otherwise use for themselves and for his family, so different from the Turkish resort of the wealthy where I worked, instead, wasting time, filling the plates of four different things and leaving almost all of what they took!
and offerings (fruit and biscuits) made to me by the waiters, who knew me once more, the countless tea I have been offered, breakfast often divided, that kindness sometimes strange, unusual, but that warmed my heart.
 |
| A slash (badly photographed) of the residence of the driver who offered me the donut |
The Turks are patriotic and nationalist ad nauseum, it is true, many are locked into their "turchitudine" so irritating at times, assuming that we all know the turkish, the Turkish traditions, history, Turkish etc * ... but their propensity to hospitality, offer, they want you to be heard in their Turkish home, in the end he managed to make up their mind turcocentrica ... at the end, I say, because in the early days - even when I did not know many things - that mentality in a burning irritated me.
I still miss Turkey, with its warmth, with its ability to give me a place and a purpose here, right now, for now, I have not. I miss the feeling also harass their ears from the turkish language that is bizarre and I eventually come to feel like "family" almost of comfort and "home" I miss not being able to discover more of a land so contradictory and so far from our sensitivity "westernized" in his being in the middle between East and West, between modernity and tradition.
In the months in Turkey, I met with who I am, with my many faults and attitudes "wrong" ... and after a fairly long lag time (in relative terms in which three months equals eternity) in which I fought constantly with what they are - I was, I'd love to say - I was beginning to work out a compromise with myself, speaking a bit 'in what I could, accepting the rest. And me my heart to see that here - in the context in which they are - I can not continue this process ...
And I also narrows the heart when I miss some Middle Eastern flavors here that I can not play perfectly . Thus introducing the section of remembrance culinary , in which I will try to explain as best Turkish cuisine, at least insofar as I could.
The photographs which accompany the culinary corner are mainly exported to various sites, which obviously refer ... the fact is that the camera phone (which recently had elected official camera) stopped working in late July, when the idea of \u200b\u200bphotographing the various dishes I had not even touched edible. The desire to capture the food has reached me too late, when I had already abandoned the technology 
. To put a greater extent in contact, at least a minimum, with the food culture in which they got in touch I posted some "borrowed" from websites, though no pictures makes the climate, the smells, the lights and the atmosphere that accompanied the simple taste, even when this factor, the I know, that for every cooking, whatever its geographic origin, cultural ... 
. To put a greater extent in contact, at least a minimum, with the food culture in which they got in touch I posted some "borrowed" from websites, though no pictures makes the climate, the smells, the lights and the atmosphere that accompanied the simple taste, even when this factor, the I know, that for every cooking, whatever its geographic origin, cultural ... * all tend in fact fossilized into what we are most familiar and typical and that as such it sounds like "right" "normal". In Turkey, however, there was a strong resurgence This sclerotherapy, a small mind, much more widespread and marked, and that surprised me ... although I realize that even in our happy Italy of certain closed sclerotherapy did not miss.
The culinary corner turkish
The Turkish cuisine is considered one of the richest and finest in the Mediterranean. I do not mean to but I appreciated the refinements Turkish cuisine - kebap apart 
- for the large variety of dishes, to the great use of vegetables cooked in different ways, for the use of spices. I have not made a fool, in fact, the traditional Turkish sweets, such as Greek [ there is a rivalry background, historical and conceptual, between Turks and Greeks. There are many customs, traditions, and similar dishes, but woe to point it out! this is one of the evidence is withheld from a party other 
], are necessarily and overly sweet.
- for the large variety of dishes, to the great use of vegetables cooked in different ways, for the use of spices. I have not made a fool, in fact, the traditional Turkish sweets, such as Greek [ there is a rivalry background, historical and conceptual, between Turks and Greeks. There are many customs, traditions, and similar dishes, but woe to point it out! this is one of the evidence is withheld from a party other ], are necessarily and overly sweet. But the choice of the "contours" vegetables, eggplant used in various ways and any all appetizing, the "pies" filled with cheese and vegetables (the böregi of pastry, ig ö zleme, ...), the pide of yogurt sauce, I was fully satisfied and pleased 
.
My quick exscursus photo of Turkish food (c'est-à- say, the Turks food I've tasted little man ... my review things that I have not tested on a sensory level) starts from the Ç ORBALAR , soups is to inaugurate the meal (to open the stomach ). I've eaten so much in three months that I was in Bodrum
! Con pomodoro patate zucchine funghi broccoli e con ingredienti "meno usuali" (che almeno io non associo alle zuppe) come lo yogurt... Adoro le minestre (le famose "sbobbe") calde o tiepide, e in Turchia sono state una gioia e un conforto per il mio stomaco anche nell'ora di pranzo, in cui solitamente c'era poco da gioire (essendo poca la scelta, bisognava accontentarsi, e spesso c'erano cose che non gradivo o che non mi piacevano proprio)
1) Acili Ezeme , cremo-salsa composta da pomodori, cipolle, paprika: dall'aroma piccante e piccantino, è molto gradevole al gusto, anche se non si è annoverata some of my favorite mezeler
.
Among mezeler also include böregi , salty snacks to a paste-like pastry, the yufka , stuffed in a range (with cheese, minced meat, spinach or other vegetables) and spices and herbs (including cui la solita, immancabile, menta). Esistono diversi tipi di b öreği, a seconda della forma che gli viene data:
. My quick exscursus photo of Turkish food (c'est-à- say, the Turks food I've tasted little man ... my review things that I have not tested on a sensory level) starts from the Ç ORBALAR , soups is to inaugurate the meal (to open the stomach ). I've eaten so much in three months that I was in Bodrum
! Con pomodoro patate zucchine funghi broccoli e con ingredienti "meno usuali" (che almeno io non associo alle zuppe) come lo yogurt... Adoro le minestre (le famose "sbobbe") calde o tiepide, e in Turchia sono state una gioia e un conforto per il mio stomaco anche nell'ora di pranzo, in cui solitamente c'era poco da gioire (essendo poca la scelta, bisognava accontentarsi, e spesso c'erano cose che non gradivo o che non mi piacevano proprio) 1) Yayla Ç orbasi : zuppa di yogurt aromatizzata con menta (un'erba evidentemente adorata dai turchi perché usata spesso in molte preparazioni). Non l'ho mangiata molte volte, perché era pietanza rara tra le scelte del resort... tuttavia quando l'ho assaggiata (e solo adesso sto identificando più esattamente quello che EFFETTIVAMENTE ho mangiato in quei 3 mesi e mezzo) l'ho trovata molto delicata e gradevolissima, anche se dall'aroma strano, quasi "esotico" 
2) Patates Ç orbasi : già dal nome (l'assonanza Patates-Patate non credo sia potuta sfuggirvi 
) risulta evidente, penso, che si tratta di una zuppa di patate. Bella densa, calda, cremosa... questa è senza dubbio la mia çorba preferita 
.
) risulta evidente, penso, che si tratta di una zuppa di patate. Bella densa, calda, cremosa... questa è senza dubbio la mia çorba preferita . 3) Bezelye Ç orbasi : pea soup. Hot, green, refreshing, similar to those that sometimes my mother prepares at home. Neither seemed to be too spicy, strange event in the world turkish 
...
... 4) Sehriyeli Domates Ç orbasi : tomato soup with vermicelli noodles, broken up into smaller pieces, also often mixed with other types of pasta shorter. I loved when there was the red soup 
.
. There are countless other versions: with broccoli, with milk, carrots and I do not know how many more ... But if you put me to list them all, or even other that I've tasted, occupy the whole post talking about CORBAS, and this is not what I want to do 
.
. The çorbalar prepare the digestive system (and appetite) or to accompany MEZELER , appetizers, appetizers , opened the meal.
Among them I was intrigued and delighted a number of creams, of Salsette, compounds consistency salsosa-cream I have tasted often (both in the buffet restaurant in my "restaurant of confidence" that I began to attend the day off), accompanied by bread. This series of cream-starters salsosi are composed of many different ingredients: those that have as their main ingredient la carne, oppure con verdure triturate, salse varie e spezie, yogurt etc... Ne ho assaggiati una serie innumerevole (esclusi quelli con la carne, per le già risapute ragioni etiche che mi bollano come "vegetariana" 
), ma di pochi sono riusciti ad annotarmi i nomi (e la composizione) e a rinvenirli sul web:
), ma di pochi sono riusciti ad annotarmi i nomi (e la composizione) e a rinvenirli sul web: 1) Acili Ezeme , cremo-salsa composta da pomodori, cipolle, paprika: dall'aroma piccante e piccantino, è molto gradevole al gusto, anche se non si è annoverata some of my favorite mezeler
. 2) Havuç ezmesi : grated carrots ( à la julienne, so to speak ) in yogurt, with the 'addition of garlic. This I found really delicious meze and advisable, delicate flavor (for the trend of carrot cake, for the presence of yogurt) and truly delicious 
.
) in yogurt, with the 'addition of garlic. This I found really delicious meze and advisable, delicate flavor (for the trend of carrot cake, for the presence of yogurt) and truly delicious . 3) Haydari , a cream-sauce with yogurt and mint. On the very appearance recalls the most famous and tremendously tzatiki greek, but the taste is slightly different, perhaps for the mere presence of the absence of the cucumber and mint, or to the different flavor of yogurt ... Delicate and perfect for someone like me who loves mint 
!
! 4) Köpoğlu , a mixture of eggplant with yogurt, tomatoes and garlic. I adored like dell'Havuç Ezmesi, perhaps due to the presence of yogurt that softens and sweetens every taste.
Among mezeler also include böregi , salty snacks to a paste-like pastry, the yufka , stuffed in a range (with cheese, minced meat, spinach or other vegetables) and spices and herbs (including cui la solita, immancabile, menta). Esistono diversi tipi di b öreği, a seconda della forma che gli viene data:
Nei sigara b öreği , ad esempio, la yufka è arrotolata fino ad assumere la forma di un sigaro: li ho gustati spesso ripieni di formaggio oppure con formaggio e spinaci. Ne andavo sempre in caccia, sono sfiziosissimi e deliziosi! 
do not know the names of other types of b Oreg, also named differently depending on the filling, but I appreciated and searched frantically every night (ie the time in which members of the gastronomic entertainment team ate in the main restaurant, with the immense variety of choice that brought - for breakfast and lunch instead of eating in the canteen staff of the resort, too, is ate the same things given to visitors / tourists, but in a quantity and choice decisively minor) filled pastry cut into squares, small sandwiches rectangular cylinders (the largest cigar) studded with poppy seeds .... 
Similar to b Oreg, at least visually, are the G özlem , trousers yeast dough rolled on a wooden board and stuffed with cheese ( peynir) or cheese and spinach, cheese and mint, or minced meat (version but I have not tasted): recall our tortillas even if there is an infinitesimal (but obvious) difference in taste. They were one of my appointment fixed, sometimes daily, often because we were offered (sometimes on request) from the children's Mini Club, and my Turkish colleague (one of my colleagues in the Turkish Mini Club, to be sincere ... but maybe that c ' was for more time or what for his style and his personality has remained in my memory as the fellow Turkish Mini Club) he was wearing lots and smangiucchiava a bit ', leaving dishes and plates of leftovers that I and Marcella (another Italian girl) had systematically brushing 
.
. On a clear day I joined the boat trip organized by Turban Italy ... during a break on a beach I could accidentally witness the traditional preparation of g özlem, stretching his hands and a rolling pin from the old matrons, stuffed, folded and put to cook on a hot plate. I had the camera running, but this image I found on the web in an approximate portrays the scene to which I myself have had the good fortune to attend:
event even more attractive and sought after of my day was the moment of turkish PIDE , the so-called "Turkish pizza", although with the pizza in Italy as we know it has little to do. Some Italian guests have told me, "But this has nothing to do with pizza," and they were right, because it is not pizza, pide is! E 'bread dough are given the form of "boat" or "canoe" and is stuffed with cheese, mixed with vegetables, with spinach, tomatoes, eggs, ground meat with ...
turkish definitely my favorite dish, I went looking with nostrils stretched to perceive the smell: I am the offer made by the children, I was offered to boys who served the guests, I made half hours in a row in front of the oven in the main restaurant in the evening. Usually cut into steaks, it is eaten piece by piece with your hands, then lick their fingers to guard still steeped in oil, sauce, cheese, etc ...
(As the old adage, "if you do not lick your fingers enjoy only half" 
):
): My favorite version was (and still is 
) the p eynirli pide , with a streamlined and gorgeous cheese:
) the p eynirli pide , with a streamlined and gorgeous cheese: How Not to mention, by the way, my other love gourmet turkish: the CAY , tea turkish ... I never appreciated how much the protein in these months 
. And not only protein but also all infused with herbs, flowers or fruits that are obviously not only Turkish but I've never seen so many drunk as in Turkey, tea and / or various teas and any accompanied my every day many times. Of note, because I loved it and tasted on several occasions:
. And not only protein but also all infused with herbs, flowers or fruits that are obviously not only Turkish but I've never seen so many drunk as in Turkey, tea and / or various teas and any accompanied my every day many times. Of note, because I loved it and tasted on several occasions: 1) the simple Çay , a kind of dark tea, I do not know if equivalent to black tea. I swallowed liters on many occasions of my workday (and not) in the morning, sometimes after lunch or at the close of the Mini Club, sometimes the night before to serve the time in the resort's disco ... I also bought a box of leaves of this Çay so potermelo served at home, it helps me enormously to digest and makes me fall into a state of harmony and relaxation. Although the aroma of one made in Italy is very different from the countless Çay of Bodrum ...
 |
| Here I tried to capture as best tea leaves in the box ... the result is not good but I hope something is able to guess ... |
2) 's elma Çay (the apple tea), tea with apple that was a gift that I did, a sweet and gorgeous whim that I allowed myself time to time (because was not provided or for breakfast or lunch or dinner and I had to buy it at the cafeteria next to the resort).
had become my custom, day off in the evening after dinner, to go to the cafeteria and order elma Cay. Seated at the table with my cup in his hands, the sweet liquid and hot that I ran in the throat and all the stress of the week and the excitement of the day off (which in the end I was more active and doing more things in the "days There ") I slipped on leaving only a huge sense of peace.
3) Kuşburnu Cay: d olce and incredibly relaxing, I questioned the very first sip of what corresponded in Italian. I do not know why I never scruple to seek the English translation of the consideration, rosehip, which I now find that it is a " rosehips ", ie a " false fruit [...] a fruit derived from different floral structures from the ovary. Typical of the genus Rosa, comes dall'ingrossamento the receptacle, is fleshy and forms a cup that contains the achenes, the real fruits of yellow or brown, mixed with animal hair.. It is therefore a part of the rose, whatever the rose in question.
Poco importa, però, perché il k uşburnu çay mi ha dato, anche quando ne ignoravo la natura, attimi di distensione e rilassamento che ancora ricordo con nostalgia.
E il çay era anche protagonista indiscusso della colazione turca, il KAHVALTI , che ha ben poco di quel che noi italiani identifichiamo con la colazione: le prime volte che sono scesa a mangiare nel ristorante dello staff, ricordo ancora quanto rimasi disappointed. Not coffee, milk, cappuccino and croissant, but tomatoes, olives, cucumbers, cheese! And Cay boiling.
And then, As time passed, the Turkish breakfast seemed more normal and obvious, although I could hardly work in the days of limiting myself to eat bread and jam (even these ingredients of kahvaltı), biscuits and fruit that I carried from my reserve room.
But the day off soon became my day of Turkish breakfast. I later breakfast, around 10 and 30/11, after having fulfilled my "duties" for women day free, ie: dip just got up, laundry and cleaning the bathroom and spazzatina the room and for some time even close to the fields (and then began to stroll too hot and the morning passed much in the background.) Breakfast was more than a brunch, where I ate pretty much everything and then pulling up for dinner at most interlude with some fruit (apples, usually, or when it was the season that I collected figs from the trees abandoned on roadsides ).
The breakfast eaten in a restaurant just outside the resort, surrounded by greenery and accoglientissimo, consisted of tomatoes - a lot of tomatoes , captured directly from the gardens behind the restaurant - olive green and black, sometimes cucumbers and / or zucchini, two kinds of cheese (one similar to flakes milk, the other more dense and full bodied), fried eggs on the fly directly from the pan and serve me, a little butter of honey and sometimes the jam. And warm white bread and hot Çay at will. It was my daily Goduria, believe me, the breakfast-room: the modest price of 10 L (about 5 of nostri Euri) mi conquistavo un angolo di pace e gioia, dovuto sia al buon cibo che alla gentilezza dei proprietari del ristorante che al luogo stesso in cui consumavo il mio desinare, così immerso in un'atmosfera di dolce abbandono della civiltà urbana.
Chiudo questa lunga carrellata di enunciazioni gastronomiche con i SIMIT , un'altra leccornia that even though he ate little during my stay in Bodrum I had kidnapped her from the start and I so loved the few times I've eaten, so now that he wanted to replicate at home. It 'the only Turkish recipe, in fact, I actually played (and twice, not one!) At home.
These cakes of bread studded with sesame seeds ... the dough is the only ingredient of bread and a little 'difficult to find is the pekmez ( syrup obtained by the condensation of grape juices such as grapes, figs and blackberries ) , I bed can be replaced with molasses and I found a kind of ersatz honey. These photos will post to closing, however, are just a taste, since this post is so full of information that seems excessive to me also add a recipe. One in the next update (which I promise to do soon) recipe Simit than the addition of the Turkish recipes "that-I-tasting-but-you-remember-with-regret-or-indifference."
... the dough is the only ingredient of bread and a little 'difficult to find is the pekmez ( syrup obtained by the condensation of grape juices such as grapes, figs and blackberries ) , I bed can be replaced with molasses and I found a kind of ersatz honey. These photos will post to closing, however, are just a taste, since this post is so full of information that seems excessive to me also add a recipe. One in the next update (which I promise to do soon) recipe Simit than the addition of the Turkish recipes "that-I-tasting-but-you-remember-with-regret-or-indifference." 
A hug my loved ones and to read soon
Giulia
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