|
At the second
londonfoodfilmfiesta
celebrity chef Peter Gordon and Middle Eastern food
expert Anissa Helou unraveled the mysteries of Turkish
cuisine. Anissa is the author of books on Lebanese
cuisine and Moroccan street food. Peter Gordon is the
former Head Chef of The Sugar Club and opened his own
restaurant, The Providores in 2000, specialising in
Pacific Rim fusion food
Eggplant, olives, and
yogurt are widely eaten in all Middle Eastern
countries. Chickpeas are toasted or ground. Lamb is the
staple meat throughout the region. One of the most
characteristic elements of the cuisines of the Middle
East is the offering of an almost unlimited array of
small hot and cold appetizers. These are called mazza
(Arabic), mezethakia (Greek), or mezelicuri (Romanian),
and their ingredients and preparation have developed
over the centuries as a result of the confluence of many
cultures.
The Turkish influence is
still dominant in the countries of the old Ottoman
Empire: Turkey, Greece, Bulgaria, and other parts of the
Balkan region. Vine leaves stuffed with rice and
meat are popular. They are called dolma in Turkey. Börek,
a turnover filled with meat or cheese, is another
favourite. Siskebabi (shish kebab), skewered mutton or
lamb, is enjoyed in all these countries, as is kofte, a
lamb patty. Yogurt dishes and a sweet known as halvah
are commonly found. A favourite dessert is baklava, a
rich pastry filled with nuts and layered with honey or
syrup. (Baklava was brought by Turkish invaders in the
16th century to Hungary, where it became strudel.)
The Arab states of the
Middle East and North Africa share many fine dishes.
Among these is the hotly seasoned eggplant dip called
baba qhanuj. Other dishes common to the Arab countries
include hummus bi tahinah, chickpeas with a sesame
paste; tabbulah, a salad of onions, chopped tomatoes,
radishes, parsley, and mint; and kibbi, a ground mixture
of wheat and lamb.
|