Back in October, we traced our sticky fingers across the globe into Turkey as the theme for our feast. This is what we ended up with. What do you think of our feast?
CookB: Rosewater Sharbat (Sherbet).
A sweet, sparkling bevy with a hint of cinnamon and rosewater.
CookA: Spinach and Feta Cigars, yogurt and dill.
Our tastebuds were really tingling now!
CookV: What would any Middle Eastern banquet be without Tabbouleh?
A simple mix of fresh tomato, cucumber and bulgar wheat livened with handfuls of parsley dressed with lemon juice and olive oil - bursting with goodness and flavour!
CookV: vibrant, verdant, crisp chunks of cucumber under a blanket of dill laced yogurt and fresh walnuts - the perfect foil to the heavier, more robust dishes.
CookV (yep-she was busy this month!) baked us a delicious turkish bread that was crisp on the outside, fluffy on the inside and studded with nutty sesame and nigella seeds.
Beautiful.
CookEl: Succulent lamb koftas subtly but confidently spiced were moist, tender and finger-lickin' good!
CookEl: Turkish Pide filled with delicately spiced beef mince.
CookEs: Turkish Delight Ice Cream, fresh strawberry and watermelon jelly.
It was a spectacular way to finish!
