Sucuklu Yumurta – Eggs With Sujuk

Sujuk or soudjouk is Turkish sausages, somewhat like Hungarian sausages, sujuk smells and tastes very much like those. Here is a Sunday brunch classic: Eggs With Sujuk. If there is nice and fresh bread accompanying this dish, nothing can compare to it, especially in winter mornings. Sujuk is available in Turkish grocery shops in most Western countries, particularly in suburbs  populated mostly by Turks. It keeps quite long in the fridge too.

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Etli Kabak Dolmasi – Stuffed Zucchini

Yesterday, my husband and I were both out, me shopping, him working. He called me on the phone close to our meeting up time and told me that he had a surprise for me. A surprise?! I was really surprised, my hubs had a surprise for me. Thank God he didn’t tell me what it was on the phone, because he always does that and ruins the surprise, he calls up and tells “hey honey I am on my way home and I got flowers for you” and he turns up at the door and says “surpriiise!!” with a big and cute smile on his face, and I am like “duh?!” This time he kept it to himself that he bought me a book on Ottoman Cuisine. The book contains some very interesting info on 19th century dining habits of the Ottoman elite.

Anyways (thanks to the person who invented this word), back to our recipe… Stuffed vegetables, poultry and meat are very popular in Turkish cuisine. Zucchini comes the third on the list of things-to-be-stuffed, I suppose, after vine leaves and capsicum. 8-ball zucchini is one of the cutest things you can find in a garden, imho. We call them Cretan Zucchini, I don’t know why and feel quite lazy to look it up on the internet. If you have minced meat, rice, zucchini and tomatoes in your kitchen, this recipe is pretty much ok to play around with depending on your liking of herbs and spices.

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Erikli Kuzu Yahni – Lamb In Plum Sauce

 

I lived an almost vegetarian life till I was 18. I was thinking that eating beef and chicken was gross. Chewing on an animal’s flesh? Yuck! Lamb? Unthinkable! I was in Sydney, studying at university, something got into me and suddenly becoming a carnivore didn’t seem to be so bad after all. I started with chicken and now I am a big fan of lamb! A properly cooked juicy tender leg of lamb dish is my early ticket to heaven.

For those of you who think that lamb stinks, there is an exclusive breed of sheep native to the Thracian part of Turkey (Edirne, Kirklareli, Tekirdag and Istanbul) called Kivircik (kivirjik) smell of which is almost indistinguishable from beef. It resembles the Castilian “churra, less fatty, but still tender and juicy. Heavenly!

A combination of meat and fruits always appealed to my taste buds. This dish reminds me of the Chinese version, this one is closer to my cultural upbringing for sure. Here is the traditional Turkish / Ottoman way of combining plums with lamb:

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Published in: on July 7, 2010 at 11:28 pm  Leave a Comment  
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