• Anatolian Meat

    January 21st, 2011adminFood

    On Monday, I went to a grill restaurant (which, mistakenly, we first thought was a “girl restaurant,” like a Turkish Hooters, due to our friends’ pronunciation of “grill”). The place was huge, mostly empty, and each table was provided with an individual grill. We chose our meat — and the options were plentiful. If I desired, I could have chosen brains (which, sliced in sections, looked like cauliflower). But we prudently settled for beef and lamb.

    A friend, a gigantic pepper and yours truly.

    We also ate sucuk, which I mentioned in my previous Turkish Breakfast entry. But this sucuk was different — basically, bigger and better. All in all, it was a very meat heavy meal, which is very Anatolian. Turks will explain that “Turkish cuisine” shifts from area to area. The Mediterranean (e.g. Antalya) , Marmara (e.g. Istanbul and Bursa) and Aegean  (e.g. Izmir/Smyrna) regions feature more vegetables, herbs, olive oil and fish. The Black Sea region (which some refer to as “Turkish Texas,” due to its gun-crazy populace) is renowned for its  breads, corn, hazelnuts and anchovies. The Southeast is nationally beloved for its kebabs, baklava and “mezes” (appetizers, which are abundant and scrumptious). And central Anatolia (the heartland, where Ankara, Konya and Cappadocia are located) are known for their “manti” (like a Turkish tortellini in heavy cream sauce) and, of course, their MEATS.

    Of course, heavy meat diets are unhealthy. And, as a former vegan, the sheer level of meat can be overwhelming, at times. But it is very tasty and, though it goes without saying, it is very satisfying. I don’t think my appetite resurfaced until like 12 hours after this meal.


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