Sara’s Weeknight Meals: Season 14

Episode 1404: The Turkish Table

Two women holding plates of food

Near the Turkish ancient ruins of Ephesus, the most modern of chefs, Damla Ugurtas, shows me her grandmother’s recipe for Braised Lamb Shanks with Eggplant Tomatoes and Orzo at her country inn and restaurant, Ciy, after a hearty breakfast, the Turkish way. Later, a trip to a farm on the Aegean Sea, run by teacher Hande Bozdogan, yields a delicious Quince Liqueur and a meal of fritters made with fresh picked pumpkin, and traditional Turkish grilled ground meat – Simit Kebabs. Finally, a chef-instructor, Kathryn Kelly, shows me how to make 10 Day Limoncello.

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Recipes

Braised Lamb Shanks with Eggplant, Tomatoes and Orzo

Pumpkin Fritters

Quince Liqueur

Simit Kebabs

10 Day Limoncello

THANKS TO:

A building with a tree branch

Damla Ugurtas, for cooking with me and letting us shoot at her beautiful inn and restaurant Ciy https://ciy.com.tr/en. Damla describes Ciy as a “Village Restaurant with rooms, cooking Mediterranean dishes with regional ingredients in the Aegean Basin.” It is a beautiful place with phenomenal food and spectacular scenery.

A table with food on it and a cat sitting in the background

Degirmen//Golbasi Day Long Breakfast and Pancake house, where we had our tasty breakfast overlooking the pond. https://degirmenltd.com/kahvalti/

An old wooden door with a doorknob

When you are at Degirmen Farm you must visit Oleatrium, the extensive olive oil museum and buy some of their lovely products. https://www.oleatrium.com/oleatrium-hakkinda

Hande Bozdogan, for teaching me all those great recipes. We shot that episode several years ago and now Hande is retired. But at least we have 3 of her special recipes in this episode to share.

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