Grilled cheese sandwich with culatello - cured pork at its sexiest and I don’t call just anything that. I only had a piece about the size of my fist and those were some of the happiest days of my life. Remember that relative of yours visiting Italy soon? I suggest you pick up the phone now.
Fırın sütlaç vs. regular sütlaç. We all know the winner here, but hey, I have to think of others too when I cook.
Olive bread I made for a mini beach sandwich picnic with the family.
Speaking of, frozen olive bread doesn’t thaw well when force-thawed (in a toaster, grill etc.), learnt that the hard way when I bit into semi-frozen olives in an otherwise warmed slice. It was an experience that almost ruined my relationship with black olives, but thankfully failed as I know how to wipe some memories clean. Yes I am that food ninja.
Karnıyarık on lavash. It’s usually served with Turkish rice (then again, what isn’t in Turkey?), but I think bread/pita or lavash really makes this dish justice.
I didn’t make the lavash.
Şevket-i bostan (blessed thistle) with lamb and Firik bulgur.
While this delicious plant may be just another weird-looking item sold at the herb shop for some of you, it’s a quite precious cooking ingredient in other parts of the world, like where I’m from.
What really shone for me on that plate is the Firik bulgur, though. I ordered this gem from a nice farm, so maybe that’s part of why it was so mindblowing for me but I had never tasted or smelled anything with such a strong woody aroma - and I don’t mean “smokey”, I mean woody. It also strongly reminded me of green tea (probably because green tea is a little woody itself).
So if you have access to this bulgur, I suggest you store for 10 winters. Now if you’ll excuse me I’ll stop my salivating and move on to whatever it is I’ll do next.