ISSUE : 8
WHAT IS IN THIS ISSUE
= "Getting dug in"
     by Emel Yuksel
= "Spring hopes eternal"
     by Roger Williams
= "The flourishing art of ceramic tiles"
     by Kathy Hamilton
= "The forgotten kingdom of Trebizond"
     by Pat Yale
= "It is always time for tea"
     by Tijen Inaltong
= "The luxury of five-star dining"
     by Monica Fritz
= "The little prince of fishes"
     by Barney Fisher-Turner
= "A nose ahead of the rest"
     by Marie-Pierre Moine
= "Fly to your second home"
     by Robin Hollingbury
= "How I found the taste for Turkish food"
     by Atique Choudhury
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Equipping your Turkish kitchen


With all the saffron, sumac and cinnamon you need, vacuum-packed in sturdy plastic bags ready to be tucked in your suitcase, it is time to think about all the other kitchen items that will really make your next Turkish feast…Turkish! What about a copper pepper or coffee grinder or maybe a mortar and pestle? An authentic earthenware cooking pot (güveç) for slow-cooking the infinite number of stews known in Turkish cuisine? Or perhaps skewers for şiş kebabs with figures of the famous shadow puppets, Karagöz and Hacivat, or other Ottoman and Turkish symbols? If you are lucky enough to be shopping at the Spice Bazaar in Istanbul, then almost everything you could possibly need awaits you as you wander around its stalls and the surrounding streets.

 

Walking out of the Spice Bazaar east from the crossroads the aroma of Turkish coffee from the famous Kurukahveci Mehmet Efendi will assault your nostrils. Immediately to the left of his corner store are a number of small shops that sell an incredible range of kitchen objects, from the smallest teaspoon to the largest stewing pot. The quality varies as does the cost, but with a little persistence you should be able to find the basics of the typical Turkish kitchen. Heading straight past the coffee shop along Hasırcılar (mat makers) Street the prices generally drop the further you walk.


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