Last year I had the opportunity to go to Istanbul and not only did I meet some remarkable chefs, but also had some incredible food. I am going to share some of those recipes with you – a pear salsa made with firm pears picked right from a tree within view of the Aegean on the farm of my friend Hande Bozdogan. It is the perfect accompaniment to either one of my lamb dishes, Grilled Lamb Chops with Herb Butter or Lamb and Feta Burgers.
Then I learn about Turkish cheeses with culinary historian, Aylin Oney Tan at the Istanbul spice market and make a string mushroom cheese dip with Turkey’s celebrity tv chef Refika Birghul. We enjoy the dip with homemade tangerine lemonade on her deck high above the city with a view of the Bosphorus.
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Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |