Free ebooks Library zlibrary project Immediate Prospect

15
Dec

[vimeo]http://vimeo.com/33222252[/vimeo]

It’s time for me to start travelling again. I have much more fun on my travels than when I am holed up in my loft, however gorgeous it is. And it is not in Shoreditch that I am going to push the door of a normal looking building to find rather good looking young men making yufka the way their fathers and grandfathers did before them. Or mothers and grandmothers as they would have done in earlier times. These guys were working on the ground floor of a regular building in Gaziantep in south eastern Turkey right next door to my favourite ice cream place, Ozgüler. I would have missed them if it wasn’t for the big sign advertising yufka. Unlike filo, yufka is slightly baked after being rolled out.

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10
Jun

Back from Gaziantep and already missing its colourful bazaars and all the delicious food we ate there. Too much of it mind you, but there is one thing we all agreed on, and this was that we couldn’t have too much of Ozgüler’s ice cream.

ozguler ice cream copy 2

Turkish, as well as Syrian and Lebanese ice cream is very different from regular gelato or western ice cream. For one thing, it never has any eggs in it. Instead, it is thickened with salep, a powder ground from dried orchis tubers that not only thickens the ice cream (and a milk drink called salep or sahlab in Arabic) but also makes it stretchy and chewy. A strange texture that I love but that some people simply don’t care for.

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