European Stars and Stripes (Newspaper) - January 8, 1993, Darmstadt, Hesse                                Turkey is renowned for its sumptuous and varied cuisine by Effie Bathen staff writer Lah Macun a sort of turkish pizza la a popular fast food. A amp photos by Michael Abrams the Palace kitchens of the ottoman Sultan. Suleiman the magnificent were said to serve More than 150 recipes for eggplant or what the europeans prefer to Call aubergine. The culinary skills of the 16th-Century Palace chefs were so renowned that to Quot Dine like a Sultan Quot came to mean lavish and elegant feasting at one Point it is said the top Kapi Palace in Istanbul could in a single Day prepare and serve 200 sheep 100 lambs 60 geese 200 Guinea fowl and 400 chickens. Visiting Royalty were impressed. Napoleon Illus wife eug6nie, was so taken with the eggplant pur6e, that today the pure is still called Quot her majesty was delighted Quot that s not the Only indication of How Good an eggplant can get. Another variation is called Mamba Liidi meaning Quot the priest fainted Quot this Royal purple Delight is stuffed with onions and tomatoes and swims in a Sweet Olive Oil dressing. To this same tradition of lavish dining visitors to Turkey today Are often treated to hotel and resort banquets that include appetizer s such As cheese Rolls stuffed Vine leaves and mussels they Are also awed by Racks of grilled meats fish and poultry. Stuffed vegetables drizzled with Olive Oil or Pilaf of cracked bulgar wheat Are meats in themselves. A desserts Only begin with Quot turkish Delight Quot a jellied Candy. Flaky baked pastries with walnuts Pistachios and Honey defy the will to resist dates figs and other fruits As Well As Sweet spiced Rice puddings Are just As enticing. Other specialities include soups thickened with bulgar wheat and garnished with Lemon or mint leaves. Lamb Tan Dir is slow baked in a Small covered casserole with Sweet spices currants and Pine nuts until it melts from the Bone in the Aegean and Mediterranean coastal regions Calamari squid and octopus liven up salads and nothing is More delicate than the Days catch of fish dusted with a Little flour  served with fresh Parsley and a squeeze of Lemon. Specialities come from an ottoman Empire that. Extended Over Northern Africa parts of the Middle East the Balkans and to the Gates of Vienna. Those who live in Turkey Are familiar with the legacy of foods now available at local outdoor markets where some stands May sell dozens of kinds of Rice and Beans. Pilaf originated in China and travelled along the ancient silk trading routes through turkestan to Anatolia. Over one Hundred recipes exist for hot Rice bulgur wheat and Kuskus. Egg dough in Small pellets. Turkish Coffee is bold and bracing but sipped slowly Page 14 a the stars and stripes Bell Pap Para Atu fed with Rice and herbs constitute a Trad Tonat turkish meal. The country is one of the few in the Middle East that produces More food than it consumes. From demitasse cups at the end of a meal of Man courses. Here Are some recipes for typical turkish fare from the Book turkish cookery by Gulseren Ramazan Oglu try the eggplant pur6e As a dip on chunks of Hearty turkish bread and see if you Arentt delighted too. Palican Berendi eggplant pur4e 2 Largo eggplants a 2 Tablespoons Lemon juice 2 Tablespoons butter 2 Tablespoons flour 1-1/2 cups milk Salt end Pepper to taste 4 Tablespoons gruyere or Parmesan cheese grated Pierce the eggplants with a Fork. Place them in a pan Over an open flame on a High Gas flame or on charcoal and Cook them for 30 minutes half an hour turning them often until the skin blisters on All sides and the eggplant becomes soft. This will give them a Smokey taste Cool. Set aside. Slice the eggplants into two Lengthwise. Scoop out the pulp squeeze out All the moisture and Mash with a Fork on a wooden Board. Place the eggplant pulp into a bowl add Lemon juice and set aside. Place butter in a Saucepan add flour and Cook Over Low heat stirring constantly for five minutes add cold milk and continue stirring for 10 minutes add Salt and Pepper. Mix eggplants together with this mixture. Add cheese and Mash until it turns into a paste. Serve hot As a Side dish with stewed meat or baked or Fried Chicken. Serves 8. Sis Kebab meat on skewers 2 pounds Lamb or beef Cut into cubes marinade 1 Teaspoon Saft 1 Teaspoon Pepper 1 Tablespoon Tomato pasta. 1 Teaspoon Mustard 1 Teaspoon thyme 1 Tablespoon Yogurt 1 onion grated 1 Tablespoon Olive Oil to thread on skewers 4 tomatoes seeded and quartered or 12 Cherry tomatoes continued on Page 16 fresh food is found in abundance in Turkey. Here chickpeas Are on Sale i Market in Flike. Friday january amp 1993 the stars and stripes