* VERSIONE ITALIANA IN BASSO*
After a week's break, the #LondonFoodWorld is back by popular demand! Together with a team of as many as 10 trenchermen, through the Caucasus mountains, we arrived to Turkey.
Our Turkey, to be more accurate, can be found at Islington, in a very cute restaurant called Kilis Kitchen, Theberton Street, London N1 0QX.
Many "old" and new friends (and relatives) took part in this stop of our tour. We were very pleased to have Pia, Saskia and Peter back. Giovanna and Rossella joined us from Cambridge, Lino directly from Italy, Marco... from Elephant and Castle. And then Denis, our nice Turkish guide of the day, who told us what he particularly loves (and what not) of his country.
For sure he wouldn't do without the food, that is traditionally eaten by using pide, the frangrant turkish bread. Definitely noteworthy is also the hospitality, for which Turkish people stand out - says Denis - especially in the smaller towns.
The turkish cuisine enchanted us already by the time starters were served. On the table, many small "mezze" style dishes:
- humous, the famous chickpeas and olive oil sauce
- halluomi, the typical fresh cheese
- borek, filo parcels filled with baby spinach and feta cheese
- dolma, vine leaves rolls stuffed with rice, pine nuts, raisins and yogurt
- tabule, salad of finely chopped parsley, fresh mint and pomegranate
- kisir, another salad with bulgur (also called cracked wheat), walnuts, hazelnuts and mixed herbs
Among the main dishes, the most popular ones were moussaka - potatoes, courgettes, aubergines bechamel and minced meat pie, also in its vegetarian version, and the the very tender chicken shish.
Still not satisfied, we ended the meal with super sweet pistachio baklavas, kazandibi, cinnamon rice pudding and raki, anise-flavoured liqueur, for the bravest.
While in London the first tentative signs of spring begin to peek out, we go straight on further east.
Next weekend we'll be in Iran, in the heart of the ancient Persian empire. Güle güle, for now!
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Many "old" and new friends (and relatives) took part in this stop of our tour. We were very pleased to have Pia, Saskia and Peter back. Giovanna and Rossella joined us from Cambridge, Lino directly from Italy, Marco... from Elephant and Castle. And then Denis, our nice Turkish guide of the day, who told us what he particularly loves (and what not) of his country.
For sure he wouldn't do without the food, that is traditionally eaten by using pide, the frangrant turkish bread. Definitely noteworthy is also the hospitality, for which Turkish people stand out - says Denis - especially in the smaller towns.
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| A selection of Mezze // Assortimenti di antipasti (Mezze) |
- humous, the famous chickpeas and olive oil sauce
- halluomi, the typical fresh cheese
- borek, filo parcels filled with baby spinach and feta cheese
- dolma, vine leaves rolls stuffed with rice, pine nuts, raisins and yogurt
- tabule, salad of finely chopped parsley, fresh mint and pomegranate
- kisir, another salad with bulgur (also called cracked wheat), walnuts, hazelnuts and mixed herbs
Among the main dishes, the most popular ones were moussaka - potatoes, courgettes, aubergines bechamel and minced meat pie, also in its vegetarian version, and the the very tender chicken shish.
Still not satisfied, we ended the meal with super sweet pistachio baklavas, kazandibi, cinnamon rice pudding and raki, anise-flavoured liqueur, for the bravest.
While in London the first tentative signs of spring begin to peek out, we go straight on further east.
Next weekend we'll be in Iran, in the heart of the ancient Persian empire. Güle güle, for now!
* ENGLISH VERSION ABOVE*
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| Left: chicken shish, moussaka; right: Giovanna and Rossella enjoying their meal // A sinistra: spiedini di pollo, moussaka; a destra: Giovanna e Rossella si gustano il pranzo. |
La nostra Turchia, ad essere precisi, si trova a Islington, in un ristorante molto carino chiamato Kilis Kitchen, 4 Theberton Street, London N1 0QX.
Tanti amici, "vecchi" e nuovi, a diverso titolo (e grado di parentela), hanno partecipato a questa tappa. Abbiamo avuto il graditissimo ritorno di Pia, Saskia e Peter. Giovanna e Rossella ci hanno raggiunti da Cambridge, Lino direttamente dall'Italia, Marco... da Elephant and Castle.
E poi Denis, la nostra simpatica guida turca, che ci ha raccontato cosa in particolare ama e di cosa invece farebbe a meno nel suo paese.
Di sicuro non farebbe a meno del cibo, che tradizionalmente si mangia servendosi del pide, il fragrante pane turco. Degna di nota anche l'ospitalita', spiccato tratto caratteristico dei turchi - dice Denis - specie nei centri piu' piccoli.
Gia' dagli antipasti, la cucina turca ci ha subito conquistati. Sul tavolo tanti piccoli piatti stile "mezze":
- humous, la famosa salsa ai ceci e olio d'oliva
- halluomi, tipico formaggio fresco
- borek, sottile pasta sfoglia con spinaci e feta
- dolma, riso con pinoli, uvetta e yogurt in una foglia di vite
- tabule, delicata insalata di prezzemolo, menta e melograno
- kisir, ancora un'insalata con bulgur (anche detto grano spezzato), noci, nocciole ed erbe
Tra i piatti principali, i piu' gettonati sono stati il moussaka - tortino di patate, melanzane, zucchine, besciamella e carne macinata, anche nella sua versione vegetariana, e gli spiedini (shish) di tenerissimo pollo.
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Mentre a Londra i primi timidi segni di primavera cominciano ad affacciarsi, noi imperterriti continuiamo a viaggiare verso est.
Il prossimo fine settimana saremo in Iran, nel cuore dell'antico impero persiano. Per ora... güle güle!
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