WellesleyWeston Magazine

SUMMER 2012

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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cooking entertaining spirits recipes food & wine open house wine cellar hors d'oeuvres Food in Istanbul is a Turkish Delight JANICE RANDALL ROHLF writer as our taxipulled away from Atatürk International Airport and sped along the eight-mile stretch of Kennedy Caddesi last November, all I could think about was food. This was my first time in Istanbul since 1973, when as a teenage exchange student I moved in with the Basbudak family for a summer. Living with them in the seaside district of Fenerbahce, known for its championship soccer team and outdoor cafés, I was introduced to a brand-new language and a fascinating culture. I also discovered Turkish cuisine. Looking back, it was like having a teenage crush on the new food on the block: stuffed baby eggplants braised in olive oil, hand-rolled phyllo dough fashioned into cheese-filled borek (my favorite), and cumin-scented meatballs called kofte. My Turkish parents, Tolun and Perihan, spoiled me with pistachio-infused baklava and wreath-shaped simit sprinkled with sesame 160 WellesleyWeston Magazine | summer 2012 JANE A FISHER

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