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 170 of 195

about the fusion cuisine movement in his home country. "Turkish cuisine has been a fusion for a long time," Mehmet pointed out, "because when the Ottoman Empire spread [eventually encompassing most of the Middle East, most of North Africa, and parts of Europe] there was much give and take of various international influences. Many new recipes were created." Unlike the nouvelle cuisine-ish fusion going on in Istanbul, Café Mangal's idea of fusion is their hearty signa- ture dish, Chicken Dardenelle, a casserole that combines chicken marinated in lemon and oregano with kalamata olives, feta cheese, olive oil, and artichokes. The Ozarguns introduced Turkish fare in earnest at Café Mangal seven years ago and have never looked back. They stay true to their culture, drawing on recipes that have been passed down in their families for gen- erations. Our Istanbul market-tour guide, Aylin, would like it here. She has just published a cookbook, regrettably only in Turkish, on the traditional cuisine of her home region, Gazientep, in southeast Turkey. At Ciya Sofrasi she introduced Amy and me to a kaleidoscopic array of food, includ- ing a sublime soup made with yogurt and chickpeas. When nostalgia sets in for Turkish home-cooking and I can't get back to Istanbul, I know just where to find this soul-satisfying soup in Wellesley. For more delicious recipes and a list of places to stay when traveling to Istanbul, visit wwmblog.com. CUSTOM CABINETRY AND ADDITIONS WELCOME HOME TO Sudbury KITCHENS AND BATHS 59 UNION AVENUE, SUDBURY, MA | SUDBURYKITCHENS.COM INFO@SUDBURYKITCHENS.COM | 978.443.8288 169 summer 2012 | WellesleyWeston Magazine

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