Turkish delight

Saveur, one of the most reliably intelligent food magazines out on the stands, has a fascinating story on Turkish home cooking in this month’s edition.

An adequate story on the topic would include a broad overview of Turkey’s various regions and their culinary traditions. A good story would dig deeper, framing the piece by profiling a local woman who has made preserving traditional recipes her life’s calling. And a great story like Saveur’s would also connect Turkish cooking with the food-larded poetry of Sufi mystic Rumi, who used culinary metaphors to make sublimely inspired points about the relationship between man and God.

...Every object, every being,
is a jar full of delight.

Be a connoisseur,

and taste with caution.

Any wine will get you high.

Judge like a king, and choose the purest,

the ones unadulterated with fear,

or some urgency about “what’s needed.”

Drink the wine that moves you

as a camel moves when it’s been untied,

and is just ambling about.

Frank Prial, eat your heart out.