Mouthwatering book launch
FLAVOURS of Greece and Turkey mingled when Rüstem Bookshop hosted a mouthwatering cookery book launch and workshop on Saturday for over 30 eager foodies and restaurateurs.
İstanbul-based author Mary Çelik Simyonidis signed copies of her four Turkish-language collections of recipes and nostalgic anecdotes before rolling up her sleeves to serve tastes of Greek-style İstanbul snacks and stories of those who made them.
Slices of hellim dipped in egg and sesame seeds were quickly deep fried and drizzled with honey to be served up in the antique book-lined dining room at the capital’s historic bookshop.
“I went to great lengths to find original recipes from famed chefs to local women but these are closely guarded trade secrets”, she said, adding: “They usually leave out their key trademark ingredient!”
A rakı and beer marinade was the key to her next speciality, battered whiting fillets with a bread, walnut and garlic sauce, which was followed by grated courgette fritters.
The demonstration sparked spirited debate on authentic regional cuisine with local academic and gastronome Zihni Türksel, including the merits of the Kıbrıs köfte, and whether the grated potato rissole should include meat.
Venue owner Ali Rüstem said: “We love food and literature too, so it was a great opportunity for us all to host Mrs Simyonidis and you could say that it went down a treat.”