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Eggplant Salad (Patlican Salatasi)
Charring adds a smoky flavor to this classic Turkish salad.

3 large eggplants, unpeeled
2 tbsp. lemon juice
1/3 cup olive oil
salt to taste
2 cloves garlic, crushed
2 cups plain yogurt

Pierce the eggplants with a fork. Place them in a dry iron skillet over a high burner or under the broiler. If you can cook over charcoal, even better. Turn them and continue cooking for half an hour until the skin is charred on all sides and the eggplant is soft. Place on a plate to cool. Cut the eggplant lengthwise, and scoop out the pulp, avoiding the skin. Squeeze out the excess moisture, and mash with a fork. In a large bowl or processor, place the eggplant, and other spices with yogurt. Blend until it is a puree. Place on a bowl and garnish with olive or tomato slices. Chill for 1/2 hour before serving. This will keep for several days.

Turkish Chicken with Walnut Sauce
1 3-1/2 to 4 pound chicken
2 onions, sliced, unpeeled
1 bouquet garni
juice of 1/2 lemon
A few peppercorns
A few coriander seeds

Walnut sauce:
6 ounces shelled walnuts
1 1/2 ounces crustless bread
1 1/2 teaspoons coriander seeds, toasted
1 bunch fresh cilantro
2 Tablespoons walnut oil
1 Tablespoon paprika

Put the chicken into a pot, add the first 5 ingredients and enough hot (not boiling) water to cover.  Poach for 1-1/4 to 1-1/2 hours until tender. Let the chicken cool in the pan, then skin, bone and refrigerate.  Return the chicken skin and bones to the pan and simmer for 2 hours more.  Strain and de-grease.  Reduce to 3/4 pints and cool.  Scald or lightly toast the nuts and rub off the papery thin skins.  Grind the nuts and coriander seeds to a fine powder.  Process in small batches, adding the bread to minimize stickiness.  Transfer the ground mixture to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured sauce.  Cut the chicken into strips and re-warm.  Layer the chicken strips in a serving dish with a little of the sauce and a little fresh chopped cilantro between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir the walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and garnish with cilantro. Serve with rice and a green salad.

Halkoum (Turkish Delight)
2 1/2 cups water
4 cups sugar
1 cup cornstarch
3/4 cup grape juice or orange juice
1 teaspoon cream of tartar
4 ounces chopped pistachios or almonds
A few drops food coloring (optional)
oil for pan, powdered sugar for dusting

Bring the water to a boil, add the sugar and stir until thoroughly dissolved.  Mix the cornstarch with the juice and cream of tartar.  Gradually pour into the boiling syrup, stirring constantly.  Continue cooking for 20 minutes, stirring frequently to prevent sticking (It takes a bit of trial and error to gauge when the mixture is ready.  If it boils too long it will turn out hard like toffee, and if it is too soft it will not keep its shape when cool.  It should feel soft but firm after cooling).  Add food coloring and chopped nuts. Oil a 7 inch square cake pan with sides 1 to 1 1/2 inches high.  Pour in the mixture and let stand until cool and set. Cut into 1inch squares. Dust with powdered sugar and serve.

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This page last updated on 07/04/2003