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2010.06.03

Comments

Dmichell

Great photo essay with a marvelous foodie spoof at the end! The two of you do a tremendous job of capturing the essence of your surroundings. Thanks for such a wonderful blog.

Marts Aziz

Cleverly put, the last one. I like it. :-D

MAJL

I love it! Thanks for posting. It is sad that we must advertise that things are local due to the mystery food being shipped and served to the masses.

Randi

Why can't this be how we eat all the time?

eastingfeasting

cut the mustard Robyn, we know you're not a yuppie food snob.
you're a class beyond that. :)and these pictures Dave took has nice angle to it.
I hope you're a regular on Wallstreet journal, reading those articles make me feel like this easy going tourguide you could hang out with anywhere in the world.

Wendy Hutton

Such an excellent entry — I was right there in Gaziantep with you. Using the freshest, locally sourced produce transforms even the simplest recipe. You could have been writing about the meals we had in bazaars and out-of-the-way cafés in Morocco, Afghanistan and countless other "undeveloped" countries.I'm sure you've read "Animal, Vegetable, Miracle". I think we should all try to eat local produce as far as possible, rather than the "air flown" (what a tautology) produce beloved of Asian supermarkets.

Nisha

Hmm.. its so tempting...good posting of delicious food items

Sticky

You're a gastro-poet. You could start up a side-line in menu writing ;)
And...can you bring me back one of those chickpea wraps?

Sarah

I am always amazed how easy it looks to make those flat breads, flipping it between their hands.

johnnyk

Its annoying, too, when the menu provides a recipe instead of simply the name of the dish.

Dui law

The two of you do a tremendous job of capturing the essence of your surroundings.

Ahmet C. Toker

the key to the supreme taste of the chickpeas is the fact that they are boiled with meat stock, out of bone marrow.

its pretty simple to prepare at home, as long as there is good bread to go with. cook chickpeas with meat stock, add lots of parsley and spring onions, sprinkle with chilli powder.

You can also serve it with fresh tomato cubes with out the bread.

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