Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1915-12-22
THE EATING TURK.

ter of the true warrior according to
sketch recently prepared by the Ma
tional Geographic Society, which tells
of the staples of the Turkish table and
describes some of the favorite dishes
Of folk upon the Bosphorus. The sketch
is as follows:
Turkish fare is distinguished by its
simplicity. The Turkish kitchen might
be put at one end of the scale and the
French kitchen at the other. The
complexities of Partisan cookery de-
nland a long and careful education
for a clear comprehension of their
values and for a proper appreciation,
while the dishes of Constantinople, at
least those which appear upon the
tables of Turks in the ordinary for
tunes of life, are rudimentary.
Vegetables, fruits and grains are
the staples of the Turkish kitchen.
Breakfast on the Bosphorus consists
of small cup of Turkish coffee and
roll. At noon there is bowl Of sour
milk (yaourt) and bread. Thick Turk
ish coffee is taken again in the after
e. lyax he onntito for the
principal meal which comes at night.
This meal includes probably, plan
(meat and rice), several kinds of veg
etables, pastry and thick coffee. The
workman's meal is still more simple
chunk of bread mad an onion or a
bunch of grapes.
There are, however, some dishes
upon the Turkish bill-of-fare, which
the returned Westerner never wholly
| ceases to regret. Plalff is one. 1t is
| food as national with the Turk as
| the potatoe with the Irish, as the cab
| bage with the German. 1t takes a
multitude of forms, but it's basic quail
| ity, its quality of being plalff is deriv-
ed from rice being cooked in such a
way as to preserve each grain firm
! and distinct. The rice is unpublished,
and, in the cooking, takes on a gelat-
| inous coat Sometimes, it is boiled in
mutton fat, a rich, smooth, inviting
dish. Sometimes bits of roast NUT
ton are mingled with it, when it be-
comes a meat pudding of delicious
flavor. 1t is cooked with small cur
rants, fragrant and spicy. 1t is stuff
ed with dates and favored with orange
peal; but, whatever it's form, it is one
of the treasured memories of visit
to the Near East.
Egg plant is the foundation of an
other favored Turkish dish. 1t is
stuffed with chopped onions and rice
and cooked in oil. 1t is, also, stuffed
with meat marrow and rice, and
steamed until it becomes culinary
inspiration. The Westerener further
/ LOO 70 Tf fhc
milk foods prepared by the Turks
Yaourt, cultured milk as thick as sour
cream, prepared from the rich milk OF
the buffalo-cow, is a satisfaction to
the most pampered diner. Chicken
breast milk, made from grated chick,
en- breasts; jelly-like rice milk, starchy
pudding eaten with sugar ambrose
water; and yaout, with chopped nut
meats, are other dishes.
1.-THE Turks are fond of sweets. They
prepare kind of bread, which they
SOdh ia hCuSy anu cat Will IlCG CIGdu
They, also, prepare pastry in strings
soaked in honey Their fruits are ex.
cellent, better in quality and of gerat-
er variety than the fruits Of the West
CHATS, alone of raw food materials
with the exception of mutton, are poor
in Turkey, but, then, the Turk is a
good deal of a vegetarian
THE simple diet of the Turk has
taken nothing from his good physique;
rather, likely, it is one If the main
sources Of his health and strength
The Turkish porter, or hamal, dimes
on a chunk of bread, costing one cent
together with melon, or bunch of
grapes, or an onion, or piece of
cheese, to the cost of another cent,
and considers his meal comnfete Vet