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2011.11.08

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Dasound Dasound

Great post thanks. Excuse my ignorance but what is black bulgur? Toasted/roasted? I assume the sausage is also made from beef? Happy travelling to you!

the food dude

Great travel story, great photos! I enjoyed reading the post.

marts aziz

Thank you again. :-D

Kalyan

I really liked the food at Turkey. of course we just scratched the surface as we were at Istanbul. We went to Cappadoccia too but our meals there were in the hotel. The post brings out of the beauty of Turkey and suddenly reminded me of the terrible earthquake that just happened there. Hope they can get back to normal sooo

Robyn

DD- Sorry about that, should have elaborated. It's a dark brown very coarse bulgur that is, I believe, made from emmer wheat (aka farro). Emmer is a Kastamonu specialty crop. The bulgur is called siyah bulgur in the markets (siyah=black).

food dude -- thanks.

Marts - you're welcome as always! Thanks for hanging in there.

Kalyan -- there is so much more to Turkish food than is popularly known. We discover new things, new dishes ... many many new dishes wherever we go. I suspect there are hundreds of recipes out there waiting to be "unearthed". I take it as a challenge. :-)

maya

I love your Turkey posts! What you don't mention about pastirma is its terrible "side effects" such as your pee and sweat smelling of the killer cemen for a couple of days after consumption! But I love pastirma, and I like eating it just as you do in your post, over some good turkish bread. I really don't like it when it is cooked with kurufasulye for example...
ps: Robyn, a couple of months ago when I was living in NY you gave me some advice about finding cooking schools in Beijing, well I've been in Beijing for 2 months now and will be taking a couple of cooking classes at the Hutong very soon! So thanks a million again or XIE XIE should I say!!

Teri Y

I couldn't help but think what geniuses they are to wear blood red uniform as it masks the animal blood stains from all the carrying of the carcasses. It's unlike the typical white uniforms meat packers wear that get all stained with blood. They should learn from these Turkish butchers!

That said, the beef cured meat looks and sounds delicious. Are they almost like the beef version of prosciutto?

Robyn

Hi Maya -- Ha. Yes, that happened to me but I wondered if it was something else I ate that day, or if I was imagining it. I wonder if it's like asparagus pee, in that only some pple are born with whatever it takes to smell it.
You're welcome for Beijing. Hope you're enjoying it.

Good point Teri, didn't even think of that. I suppose white implies cleanliness for Americans (what do butchers wear in Europe?). But those uniforms can start to to look pretty gross by the end of a long day.
I would compare pastirma to bresaola. It's not nearly as fatty as prosciutto and is a bit more dried. But not as dried, or as stiff anyway, as bresaola and a little fattier.

Snippets of Thyme

I'm chuckling as I imagine an American butcher loping through a grocery story carrying that leg of beef! Our animal products are so packaged that we almost don't realize we are eating animals. Loving your Turkish trip and cannot wait to read more of it. All of the food names and descriptions are so different from what we know here.

Amy @ Eggies

One of the major reasons I want to travel to turkey is the food. Pictures like this confirm that they are masters in the kitchen. Beautiful pictures and I'm sure this was a great trip.

Debbzie.blogspot.com

What a great blog with beautiful pictures !
Love it :D

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