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BOREK:
Thinly rolled pastry, wrapped around various savory fillings or
arranged in layers . The myriad types of borek are unmatched delicacies
when cooked to perfection. Boreks can be fried, baked, cooked on
a griddle or boiled. Preferred fillings are cheese, rninced meat,
spinach and pota toes. In the form of rolls filled with cheese or
minced meat mix tures and fried, boreks are known as sigara boregi.
MEZES:
These are hors d'oeuvres figuring mainly at meals accompanied by
wine or rakl. Eaten sparingly, they arouse the appetite before the
meal proper. Examples of meze include fried aubergines with yogurt,
lakerda(bonito pre served in brine), pastirma (pressed beef), humus
(mashed chickpeas with sesame puree), fish croquettes, and lambs'
brains with plenty of lemon juice.
DOLMA:
A sophisticated flavour and skilful dexterity... Vegetable such
as tomatoes, squash, aubergine and peppers are stuffed, while those
like cabbage and vine leaves are wrapped around the filling. Dolmas
to be eaten hot have a filling of minced meat and herbs, andthose
to eaten cold have a filling of rice.
DONER
KEBAP: Slices of marinated lamb on a tall vertical spit and
grilled as it slowly turns are delicious. The cooked parts of the
cone of meat are cut in very thin slices by a huge sword-like knife,
and arranged on aplate with Ace or flat pide (pitta) bread. Doner
kebap in rolls with slices of pickle and chips is the most common
stand-up lunch for city office workers.
KOFTE:
The diverse koftes of all shapes and sizes are a culinary world
of their own. Finely minced meat mixed with spices, onions and other
ingredients is shaped by hand, and grilled, fried, boiled or baked.
Koftes are named according to the cooking method, ingredients or
shape.
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