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.

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Page 168 of 195

for tourists, Cooking Alaturka, 15 years ago. Not far from the Blue Mosque in the busy Sultanahmet quarter of the city, the sunlit street-front space is divided into a professional kitchen for small group classes and a pleasant dining room for anyone craving Turkish cooking in all its unfussy, healthful and delicious glory. "Turkish cuisine is a lot of slicing and dicing, salt, sugar, lemon juice, olive oil, and water," observed Kim Strathearn, filling in for Eveline as our instructor one evening. Amy and I joined three other apron-clad amateur cooks—each from a different country—to prepare a traditional Turkish menu under the guidance of Chef Feyzi Yildirim, who wielded the biggest knife—or was it a sword?—we'd ever seen. Three hours later we sat down to eat what we had made: lentil and bulgur soup (ezogelin CAFÉ MANGAL'S HOMEMADE HUMMUS 4 14-oz. cans of garbanzo beans or chickpeas 11⁄8 cup tahini 11⁄8 cup olive oil 1 cup lemon juice 1 tbsp. garlic, finely chopped 1⁄2 tsp. cumin 1⁄2 tsp. white pepper 1⁄8 tsp. cayenne pepper 3⁄4 cup cold water 1 tbsp. salt n Rinse chickpeas with cold water and let drain. Place chickpeas in bowl of food processor and add salt, cumin, white pepper, cayenne, and garlic. n Pulse a few times and scrape down sides of bowl with a spatula. Pulse and mix again. Optional additions: At this stage, if you wish, you can add either 2 tbsp. pitted and chopped Kalamata olives or 2 tbsp. chopped roasted red peppers. n Add lemon juice and water. Pulse a few more times and then keep the processor on. n Add the olive oil slowly while the food processor is on. n Add the tahini while the processor is still running. If you follow the steps in this order, it will give you smooth and delicious hummus, either plain or flavored with olives or roasted red peppers. n Garnish with a drizzle of extra-virgin olive oil, toasted sesame seeds, a sprig of parsley, and a small amount of red pepper flakes. 167 summer 2012 | WellesleyWeston Magazine

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