WellesleyWeston Magazine


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.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/65046

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Page 167 of 195

food & wine "unfussy, healthful, and delicious" Anyone for lunch? Not even peckish but looking forward to every bite, we followed Aylin into Ciya Sofrasi, a must-try restaurant for any- one wishing to sample Anatolian cuisine as near to its roots as it comes. "I am trying to preserve the best of the forgotten foods from the countryside," owner Musa Dagdeviren has said in the press, and it would be hard to find any of the dishes—including 50 different kebabs—elsewhere in Istanbul. Ordering here can be daunting, so we were glad to be in the company of an expert. Starting innocently enough with a glass of refreshing black mulberry juice, we then went in for the kill: some 20 different dishes to share accompanied by puffy lavash bread, baked before our eyes in a brick oven. From wild thyme salad to corti, a medieval specialty from southeast Turkey made with slightly fermented cabbage, lamb, and yogurt, virtually all the dishes here originate in regional peasant cooking. Any foodie worth their salt will not only eat a lot in Istanbul but will also want to reproduce the food once they're back home. Eveline Zoutendijk, an expatriate Dutch woman whose years in the hospitality industry include stints at the Four Seasons Hotel, George V in Paris and Manhattan's St. Regis Hotel, opened Istanbul's first cooking school 166 WellesleyWeston Magazine | summer 2012

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