I left New Zealand mid-2003, bound for Istanbul and a new lif. After two years, a Belgian guy lured me into his world, deep in the heart of Europe. For a long time I was an in-process immigrant. One day we married. These days it's about photography, a little red wine and wandering ... and so the journey goes.
Wednesday, May 03, 2006
Ms Baker and Dolma
Ms Baker has posted a recipe for one of my favourite dishes back in Istanbul. Dolma is stunning ... wish me luck in the creating because I've heard rumours of difficulties for those of us outside Ms Baker's cooking goddess league.
Aw - you can totally do it, it's actually pretty easy to do. You just have to not care about exact measurements - that's the key to good cooking (I guess unless you're making a nuclear device). And what is this business about Arabic dolma? It's actually sarma - not dolma! Dolma are stuffed peppers. I've got a far better recipe I'll send you - Turkish style! :-)
Ms.Baker - no disrespect intended - I assure you :-). Pomegranate molasses and tamarind indeed sound good (and very different from my mom's sarma!). I'll work on translating the recipe this week and get it to both of you. It's on a food-stained, handwritten letter from my mom from a decade ago...I should probably frame it anyway.
2 comments:
Aw - you can totally do it, it's actually pretty easy to do. You just have to not care about exact measurements - that's the key to good cooking (I guess unless you're making a nuclear device). And what is this business about Arabic dolma? It's actually sarma - not dolma! Dolma are stuffed peppers. I've got a far better recipe I'll send you - Turkish style! :-)
Ms.Baker - no disrespect intended - I assure you :-). Pomegranate molasses and tamarind indeed sound good (and very different from my mom's sarma!). I'll work on translating the recipe this week and get it to both of you. It's on a food-stained, handwritten letter from my mom from a decade ago...I should probably frame it anyway.
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