I decided to share a "Taste of Turkey" yesterday at the Instructional Services Center to get the word out about the Fulbright-Hays Summer Abroad opportunity. I served mercimek corbasi (red lentil soup), ekmek (bread), rice and chickpea salad, dill and cucumber with yogut salad that is more a dip for bread (as it was served in Turkey) than salad, and fresh cherries. The corba was a hit. My big crock pot of soup was empty within 30 minutes of serving! I think I've mastered the recipe. The secret is to add more paprika and mint than the recipe specifies. Oh, and cay, of course! I think everyone who drank elma (apple) cay liked it more than black Turkish tea. Elma cay is quite light and refreshing for summer.
I purchased the colorful scarf (draped across the endge of the table in the photo)in the lovely town of Antalya, a Turkish resort area on the Mediterranean. That's where I had to ice my sprained ankle for six hours. The following day was our first "free" day. I sat under an umbrella beside the Med and read and wrote a few post cards. It seems like a dream.
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