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2010.06.08

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Comments

Robin from Israel

I would bet that kamun is cumin - it's the same word here in Israel (Turkish and Hebrew have many words in common) and is also a popular spice in Turkey.

Jodihenley.blogspot.com

That's pretty cool. :)

maya dabbagh

Kamun is the arabic word for Cumin. Normally the Turks call it Kimyon but Mardin being near the Syrian border, they use quite a bit of arabic!

Fizdal

Kamun in Arabic is cumin - could be the same in Turkish?

Never commented before but have to say that I love your blog! Best kind of virtual tourism, the kind with food. Thank you for your tasty and regular updates.

Alex

This was a beautiful post, thank you for sharing this meal with us.

I always look forward to reading your blog- perhaps even more so recently since I'll be taking my second trip to Turkey next month. Thank you for such thoughtful work.

Jen

I think it is ingenious that they have a community oven! By the way, the etli ekmek looks magnificent! It is the 'everyday food' that makes every culture so special; thanks for sharing this experience :)

Erichbenoit

Would the kamun be kamun aswad, which is nigella seed? i'm quite a fan of the spice myself...

Michelle@TastyThailand

Cacik is one of my favorite dishes. A Turkish friend in LA makes it for me every time I visit and it's just perfect. I've also bought it here a few times in Bangkok, but it's just not quite the same :0

Lovely photos, BTW.

a visitor
bob

Way to dig up the interesting low down on Turkish food - would like to go back .. and follow suit! The pides are really nice - I've found.

Migration Mark

It is so true that the ambiance and company can raise a humble meal to heavenly, especially in a culture not of your own.

This setting, neighborhood, and market looks like it was glorious.

I appreciate this awesome story and amazing photos.

c

this is such a lovely post..great for a bread lover like me! *grin*

Hande

kamun is cumin in dialect - I remember hearing it from some of my relatives in Antep.

Edinburgh

This was a beautiful post, thank you for sharing this meal with us.

Sarah

probably cumin as robyn suggested. I also bought turkish lavash bread from a Bukharian baker, it was wok shaped, brittle and filled with cumin. It reminded me a bit of my grandmother's kurdish flat bread but thicker, almost like a cracker.

Jon W

I was so taken by your description (as I am by many of your posts) that I made this dish tonight. Of course, I imagine it was not nearly as good - store bought lamb and a conventional oven with a baker's stone . . . but it still came out decently. I used a standard risen Pita bread recipe, punched down, kneaded the bread and spiced lamb together and then rolled out after 10 minutes. Delicious, if not nearly as crispy or as "connected to the setting" as yours. Served with Lamb Kofte and salad. Thanks for the dose of inspiration.

Robyn

Thanks to everyone for your comments.

Cumin it is then, but there was another spice as well. We tasted it in another dish and never identified it. Cardamom, perhaps? Something not-quite savory....

Jon - that's great, thanks for sharing that! Makes me happy to know a post of ours inspired some kitchen activity.

Sarah - interesting, thank you! BTW was your grandmother's Kurdish flat bread a wheat bread? We found many wheat breads (of varying thicknesses) in Van.

Venice

Kamun in Arabic is cumin - could be the same in Turkish?

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