FOODS OF TURKEY

 
 

Veteran City Gaziantep

You already know, the contributor of this recipe, Filiz Hösükoğlu is a native of Gaziantep, a city known with its contribution to the Turkish cuisine. But did you also know that “Gazi” in the name of Gaziantep means “veteran” as a title given to this city only in the last century? So much in a name!  According to “A Guide to Southeastern Anatolia”,  “Gaziantep was annexed by the Ottomans in 1516, and was known as Ayıntap until the declaration of the Turkish Republic. The Grand National Assembly of Turkey awarded the city the honorific title ‘Gazi’, meaning ‘veteran’ in recognition of its resistance against the French occupying forces following World War I. The city was thereafter known as ‘Gaziayıntap’ until its name was officially changed to Gaziantep in 1928.

Want to learn more about Filiz Hösükoğlu and her hometown? Read here...
Filiz Hösükoğlu, the contributor of this recipe, is a food researcher and author who is a native of Gaziantep. This recipe is a favorite of hers, from her mother’s kitchen. After years of researching the cuisine of Southeastern Anatolia, Filiz has shared with us many more interesting foods and drinks of the region during our interview with her. Have a look for yourself and explore the region.../../../../Learn/Entries/2010/5/27_Interview__Filiz_Hosukoglu.html

Ingredients:

c: Cup, T: Tablespoon, tsp: Teaspoon

1/2 c lentils

1/2 c black eyed beans

1/2 c chickpeas

1/2 c bulgur (coarse)

1 red pepper

2 c purslane (OR spinach/swiss chard)

1 T tomato paste

1 T pepper paste

(Alternatively, use 1 T tomato paste and a pinch of red, hot chili pepper flakes)

1/2 tsp ground black pepper

3 lt./c water

1 onion

1 head of garlic or less (this is my mother's measure which I also follow)

1 T pomegranate molasses

(Alternatively, you can use lemon juice with one teaspoon of sugar.)

 

For garnish:

4-5 T olive oil, or butter or the combination

1 T dried mint

1 T dried chili pepper