Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1916-02-26
F\VOKITE DISHES OF TURKS.
They Eat Very Little Meat; Are
Fond of Sweets.

The fighting Turk Is largely a veg
2tarian, and this in spite OF the su-
perstition about the omniNorous char
actcr of the true warrior. according
to Il sketch recently prepared by the
National Geographic society, which
tells of the staples of the Turkish
table and describes some of the IA
voritc dishes of folk upon the Bos-
pOrus The sketch Is as follows
Turkish fare is distinguished by its
simplicity. The Turkish kitchen
might he put AT the end of the scale
and the French kitchen at the other.
The complexities of Partisan cookery
demand long and careful educa-
ton for IA clear comprehension of
their values and for "A proper appre-
citation, while the dishes OF Constan-
tinople, at least those which appear
upon the tables of Turks in the ordi-
nary fortunes of life. are rudimen-
tary Vegetables, fruits and grains
are the staples If the Turkish kitchen.
Breakfast on the Bosporus consists
of "A small cup of Turkish coffee and
a roll. At noon there is "A bowl of
sour milk (yaourp and bread. Thick
Turkish coffee is taken again in the
afternoon to key up the appetite for
the principle meal, which comes at
night. This meal includes. probably.
pilaff (meat and rice), several kinds
Of vegetables, pastry and thick cof-
fee. The wOrkman's meal is still
more simple-a hunk Of bread and an
onion or bunch Of grapes.
There are, however, some dishes
upon the Turkish bill of fare which
the returned westerner never wholly
ceases to regret. Pilaff is one. 1t Is
= food as national with the Turk as
-, ,.stt ha I,.tu Ia sl H.
bage with the German. 1t takes
multitude of forms, but its basic
quality, its quality of being pilaff. is
derived from rice being cooked In
such way as to preserve each grain
firm and distinct. The rice Is un-
polished, and in the cooling takes on
gelatinous coat. Sometimes 1t Isl
boiled in mutton fat. rich, smoth in
,iting dish. Sometimes bits Of roast
mutton are mingled with IT. when II
becomes meat pudding of delicious
flavor. IT is cooked with small cur
rants and pine nuts, fragrant and
spicy. 1t is stuffed with dates and
favored with orange peel; but,
whichever its form, ii is one of the
treasured memories OF visit to the
near east.
Eggplant is ;he foundation of an
other favored Turkish dish. II Is
stuffed with chopped onions and rice
and cooked in oil. II Is also stuffed
with meat marrows and rice and
steamed until it becomes culinary
inspiration. The westerner further
more. learns to enjoy many of the
milk foods prepared by the Turks
Yaourt, cultured milk as thick as
sour cream prepared from the rich
milk of the buffalo COW Is salts
faction to the most pampered diner
Crick en- breast milk made from
grated chicken breasts; jellylike rice
milk. starchy pudding eaten with
sugar and rosewater. and yaourt, with
chopped nut meats. are other dishes
The Turks are fond OF sweets. They
prepare q kind Of bread which they
soak in honey and eat with rich
cream. They also prepare pastry in
strings, soaked in honey. Their fruits
are excellent better in quality and of
greater variety than the fruits of the
west. Meats alone Of raw food ma
terials. with the exception Of mutton,
are poor in Turkey: bun the Turk is
a good deal Of n vegetarian.
The simple diet Of the Turk has
taken nothing from his good ply
sique; rather likely IT Is one of the
main sources of his health and
strength. The Turkish porter or
hamal dlneS on Il cnunk OF oTeau,
costing cent, together with melon
or n bunch Of grapes. or an onion, or
piece of cheese. to the cost of an
other cent. and considers his meal
complete Yet. his daily toll consists
in carrying PACKING cases, pianos and
other knickknacks around on his
back. to the astonishmont of every
visitor acquainted only with the
prowess of porters in the west. This
rugged Turkish burdon-boarer eats a
dinner at night which in times OF
peace costs about cents-a bowl of
pilaff with bits of meat in II,