THE FOOD OF THE TURK.

Rodney and Otamatea Times, Waitemata and Kaipara Gazette, 23 August 1911, Page 7

THE FOOD OF THE TURK.

The basis of all culinary operations in Stamboul is a certain kind of tallow extracted from the broad and thick extremity of the Caraman sheep. This tallow has an odour so potent that we would not use it even for candles. The Turks eat beef very rarely, and never pork or veal. They indulge in lean fowls, and finally sheep, the flesh of which they cut >ff in small pices. These pieces are strung upon long spits, which are held and turned for some minutes over hot coals, where they are slowly roasted, retaining all their juices. This is what is called kebab, a healthful and nutritious food which Europeans find delicious.

Turkish^ pastry is quite varied, and would not be disagreeable if honey and sugar were not used so abundantly, and if the taste of tallow could be excluded.. Bakalava and ekmek kataif (thick cakes cooked in honey, perfumed with rosewater, and covered with caimak, a kind of cream) in particular recall very savoury memories.

Pachas and rich Turks always have at their repasts a great number of dishes, which the servants bring in on brass platters, and place on the mat on the floor, or sometimes on small low tables, around whjch the guests squat themselves. They eat in silence and in a grave manner, and serve themselves generally with their fingers as well as their forks, and with their teeth as well as with their knives. Nevertheless, they deign to use a spoon ,to convey to their mouths food that is not very solid, like stewed rice, malebi, a kind of cooked cream, and iaourt, thick and bitterish milk, of all of which they are ve ry fond.

Their driiM: consists of clear water; but this does not prevent them from imbib'msr before their repast a white liquor iT,ki, which is made of the gum oi ibe mastic tree, mixed with alcohol. It is an agreeable drink, but it is used like absinthe, the taste, and properties of which it possesses.