I'm always up for Greek cuisine... I'm not too familiar with Turkish, but I'm always up for new experiences, as well. :-)

~M

This spring's coronation feast for the Midrealm (hosted on Apr 22, so not that far away) is all Turkish cuisine. I'm the second in command for the feast and when I get the final list of recipes, all of which are period, I'd be happy to post them. At present, here is the menu that is planned:

To open
-----------
Yaprak Dolmasi- Stuffed Grape Leaves with ground meat and chopped plums
Börek - small meat pasties
Qatlama- a layered bread with cheese and walnuts
Zeytin- Olives
Peynire birlikte Komac-Fresh herbed cheese with flat pocket bread
Bogirsaq- Savory Onion Fritters

Roasts and Grain
------------------------
Bogda çzorba- Wheat berry soup in broth with lemon, red wine vinegar and pepper
Kýzartmak kuzu-Slow Roasted leg of lamb in spices
Rummaniya- Roast Chicken, with a date and pomegranite sauce
Tutmac- Fresh fettucine like noodles with sauteed onion, garlic and mint in a yogurt sauce
Salamura þalgam-Sweet pickled turnip
Patlýcan.-Eggplant

Sweets
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Meyve kurutulmuþ- dried fruits- apricots, dates
Sütlaç-sweet rice pudding with saffron and toasted almonds
Þerbet - Fruit sherbert
Gullac- sweetened nut filled pastry (like baklava)
Corak- a leavened sweet bread made with semolina
Badem Ezmesi- Marzipan fruits
Lokum.- Jellied Candies
Cakarli borak- Fruit and nut filled pastry

Drinks
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Çay mentha-mint tea
Kahve- Coffee in the Turkish fashion
Sharbat- fruit syrup drinks

Just a quick note to let people know that I now have a great number of the recipes in hand, as well as many of the feast notes from the head cook. I'm frantically trying to get them in some semblance of readability so that people can see them, but it won't be anything professional for a while (so sue me, I'm a professional writer and a perfectionist). :) It's also the day before our last round of pre-cook, and then Sat is the event. But I wanted to let people know that i at least have *some* information in hand now. Which is better than just the menu and all I had a few days ago. Cheers and wish us luck. It appears that we have three different members of the press attending: one local newspaper, one professional news photographer, and one food editor for a regional (Chicago-ish) trendy food mag. Will let you all know if I hear of anything getting published by them about us as well. -- Iasmin