Wednesday, November 16, 2016

Finishing Gemell's Troy Trilogy...Turkish Cookbook...and Pumpkin Soup Drizzled with Yogurt





Continuing with Our Virtual Turkish Adventure...

Started more than a month ago in the Isles of Greece...this morning I completed David Gemell's: Troy Trilogy. Since the books were set basically throughout the region and a great deal of it in Persia and on The Great Green (Arabian Sea) I thought ending it during the Turkish Adventure was quite appropriate.










An excellent body of historical fiction giving you a taste of what life was like back when the area was still being fought over and settled. And a glimpse into the lives of the people of the time. From slaves and whores to heroes and kings. 

A nice accompaniment to discovering the Mediterranean.

Also picked up this as an enhancement to our virtual journey-



And will be using it today as we start trying Recipes from Turkey.

Since the area is primarily Muslim you will see no pork. (...that is right..no bacon...ever...whimper...) The primary meat is lamb or goat. There are a great many recipes for vegetables especially eggplant. Stuffed, pureed, made into soups and stews. Also rice, cucumbers, chickpeas, sesame paste, yogurt and pastries (both sweet and savory)

Since I happen to have pumpkin on hand and have recently learned to make an inexhaustable supply of yogurt...and the last of my fresh flat Italian parsley (that still hasn't quite grasp the idea the season is over) the first Turkish Dish we will try is



Pumpkin Soup  Drizzled with Yogurt and Garnish with Flat Parsley
( Kabat Corbasi)

2 cups pumpkin puree. 
You can bake and puree small pie pumpkins, yourself, if you like. I am sure the early Turkish did.
I used Libby's Canned Pumpkin Puree.

1/4 cup (total) minced garlic and onion

2 cups vegetable or chicken broth

1 cup milk or cream

2 Tablespoons Honey or Maple Syrup

salt/pepper/nutmeg and cinnamon to taste

Mix all ingredients in a large soup pot. Cook for 10 minutes over medium heat and then simmer for additional 10 minutes covered

Ladle into soup bowls and drizzle with yogurt. Garnish with Fresh Flat Italian Parsley. Can also garnish with Pine Nuts or Sesame Seeds.

Enjoy!



More anon...


Who knew cats ate Pumpkin Soup????