Regional touch: Turkish to delight all

Monday is Turkey's national day. We bring you a platter, rich in history and variety, combining the taste of two continents.

Monday is Turkey's national day, so let us join the Turkish community in their celebrations - which as always means tucking into plenty of tasty food.

Turkey straddles Europe and Asia and has been on a major trade route between the two continents. This has enriched the culture and cuisine of the country, as influences and spices from far off lands blended with ethnic preferences.

A mixing of diverse factors over centuries has resulted in a country that is ideal as a tourist destination - a land of friendly people, lovely archaeological sites and superb cuisine.

When on a visit there, do venture further than Istanbul, for each region has outstanding mosques, palaces, Roman ruins and delectable food.

Turkish friends have shared their favourite recipes with me, which I am sure you will enjoy preparing. You may want to change a few ingredients to suit your family's tastes. Say, if you are a vegetarian, for manti use varied fillings instead of meat.

Recipes: Culture feast on a platter

Manti
(Meat pasties)
For the dough
II 350g flour
II 1 egg yolk
II 1 whole egg
II 1 tsp salt
II Water to bind
For the filling
II 200g ground meat
II Salt and pepper
II 4 tbs finely chopped onion
For cooking
II 6 cups meat stock
To serve
II 2 cups yoghurt
II 2 cloves garlic, crushed
II 4 tbs margarine
II 2 tsp red pepper
II 1 tbs dried mint
II Sift the dough, make a well and add salt, egg yolk and whole egg. Add enough water to make dough and knead it well to make it smooth. Cover with a wet cloth and set aside for an hour.

Mix the meat with onions and seasoning. Knead
for a few minutes and keep aside.

Separate the dough into 4 to 5 pieces. With a rolling pin, roll out each piece one by one into a thin sheet.

Cut into squares of 4cm. Place ground meat (hazelnut size) in the middle and join the four corners to make a bundle. Press the edges together to seal. Brush baking sheets with butter, arrange the mantis and bake for about 20 to 25 minutes till slightly brown. Pour on the stock and leave on low heat till the stock is absorbed.

In small plates, spread some yoghurt beaten with crushed garlic. Place the mantis on top. Melt the margarine with red pepper and pour on top. Sprinkle dried mint.

Izgara kofte
(Broiled kofte)
II 750g minced mutton
II 4 slices dried bread, crusts removed
II 2 onions, grated
II 2 tsp salt
II 1/2 tsp pepper
II 1 tsp cumin
II 1 tsp kofte spice
II 3 tbs olive oil
II Soak the bread in water, squeeze to remove liquid and then mash it. Add the onion, spices and seasoning.

Mince the meat again and add the bread mixture. Using the palms of your hands, make walnut-sized balls and flatten them slightly. Brush with olive oil and barbecue till done.
Serve with salad and hot bread.

Bulgur pilavi
(Bulgur pulao)
II 2 cups bulgur, washed and drained
II 4 tbs butter
II 2 large onions, chopped
II 2 large tomatoes, peeled and chopped
II 3 cups meat stock
II Salt to taste
II Saute the onions in butter until brown; add the bulgur and stir till it turns golden. Add the salt, tomatoes and meat stock. Cover and boil for ten minutes, then reduce heat till the stock is absorbed. Leave on low heat for ten minutes, then fluff it up with a fork and serve.

Imam baylidi
(Imam's delight)
II 8 medium-sized brinjals
II 6 large onions, sliced
II 4 tomatoes, peeled and chopped
II 8 garlic cloves, chopped
II Salt to taste
II 3 tsp sugar
II 1 cup olive oil
II 2 tbs chopped parsley
II Saute the sliced onions and garlic in olive oil until brown; add the chopped tomatoes. Remove the stems of the brinjals, peel them and cut into strips. Place the brinjals in a pan, spread the onion-tomato mixture, add 1 and a 1/2 cups of water and cook till they are done. Let it cool.

Arrange the brinjals on a serving dish, pile the onion-tomato mixture on each and sprinkle chopped parsley.

Pour sauce around the preparation.

Revani
(Semolina cake)
II 250g semolina
II 50g flour
II 8 eggs
II 250g sugar
II Rind from 1 lemon
For the syrup
II 600g sugar
II 750ml water
II Juice from 1 lemon
To garnish
II Almonds
II Cream
II Bring the water to a boil, add sugar and lemon juice and set aside to cool. Separate the eggs, beat the yolks with 250g sugar till the mix turns creamy. Stir in the lemon rind, semolina and flour.

Beat egg whites till stiff peaks form. Fold these into the egg yolk mixture. Pour into a cake pan and bake at 175C for about an hour. Remove from oven and pour the prepared syrup on it. Sprinkle with coarsely chopped almonds. Let it cool. Serve with cream.

- Nirmal Khanna is a UAE-based freelance writer