The Delights of Turkey
Since the last Newsletter, we’ve been investigating spices in Turkey (luckily pre-earthquake), and found it a very interesting experience. Now we know exactly what a sumach tree looks like … a rather dense tree with attractive “frondy” leaves almost like big curry leaves, growing to only about three metres in height. The fruits form in clusters like small bunches of grapes, but each berry is covered with little hairs like a miniature kiwi fruit. When they have turned from dull green to a rich glowing crimson, the bunches are picked, dried in the sun for a couple of days, then crushed. The resulting pulp is passed through a sieve to give us the tangy, flaky condiment which has become an essential ingredient to those who have discovered it. (Note: this is a different tree, although related, to the decorative and definitely not to be eaten, sumach tree found in American and English gardens.)
Also in Turkey we discovered that we had been misinformed about blue and white poppy seeds – misinformation which we passed on to you in a recent Newsletter. They are in fact from different poppies grown mostly in India, which makes sense.
Turkish food appeared to have very little in the way of regional differences, as the whole country was luxuriating in the abundance of late summer fruits – apricots, peaches, cherries, melons, figs – as well as corn on the cob sold from street vendors and fresh tomato salads with every meal. As we expected, oregano and rosemary plants grow prolifically, but to our surprise, these fragrant herbs didn’t find their way to within cooee of the ubiquitous lamb kebabs! (although we detected a subtle flavour of cumin.) Nor did the sumach ever adorn the tomato salads unless we specifically asked for it. One spice that did appear was a seasonal golden sesame seed which adorned our favourite breakfast food, a deck-quoit shaped roll of bread called cimit. If possible, we’ll bring in some of these delicious seeds fresh from Turkey when they are next harvested.