European Stars and Stripes (Newspaper) - February 20, 1993, Darmstadt, Hesse                                Is photos by Michael Abrams pleasures from lion s milk to skewered meatballs the exotic is the routine by Effie Batman staff writer he turkish people like their evenings warm with Black skies broken Only by the Moon s Light and Crystal Sharp stars. That s when they eat their evening meals leisurely in outdoor air filled with smoke from skewers of spiced meats cooking on grills. And they like a roaring drink called Raki. The Anise Flavoured liquor called lion s milk is just one of the exotic foods and drinks in a country whose tastes were culled from across Asia and the Mediterranean. A Clear liquid it turns Cloudy White when mixed with water or poured Over ice. Some turks recommend serving it in a tall Glass alongside Spring water and mixing it in. Equal parts sometimes Over ice. The More Hearty skip the water. One typical outdoor evening meal Means lots of Raki vegetable appetizers grilled meat and of course turkish Coffee. The food is dished up in courses while sips of Raki local Beer or a turkish wine keep conversations going Long into the night. The setting is Complete with turkish music playing loudly in the background a Lively mix of Lutes Lutes Drums and Finger cymbals. The meal begins with Mezes literally starters including cold appetisers like rolled Grapevine leaves filled with Rice and spices called Meyti Neagli Yaprak Delmasi or simply Fried eggplant drizzled with Yogurt sauce. A a Orile warm appetizer is Sigvara bore i crispy leaves of dough filled with cheese and As the name implies about the size of cigarettes. Sin Kebab is a Staple found everywhere from sidewalk Booths to posh restaurants. Most often cubes of Iamb or beef Are marinated in red wine and thyme then grilled on an open fire and served with Rice. More dramatic Are the turkish meatballs or Tofte which Are Strung on a skewer or pressed around the Blade of a sword then grilled. The spices differ depending upon the Region from Savory to spicy hot. Turkey is one of the few countries in the world which Pax Luces enough food for its own needs so main courses Are often accompanied by plenty of the vegetables Beans and Rice originally brought to Asia minor by ancient tribes from the East. Vegetables Are often stuffed with Rice Pine nuts currants and Sweet spices. Turkish bread resembles italian bread in Long loaves. Sliced in hunks it is often dipped into bowls of Capcik Yogurt with garlic and Cucumber. This Yogurt is also often served As a soup drizzled with Olive Oil and sprinkled with Parsley or mint  donuts shaped Roll covered with sesame seeds is called Simit. Young men Are often seen in the streets peddling this Light snack bread balancing tra Fuls on their Heads. A Good accompaniment on hot Days is Ayran a refreshing drink of Yogurt whipped with water and a Pinch of Salt. Meyti Neagli Dolma Ici Rice stuffing stuffed grape and cabbage leaves Are popular Meier or turkish appetizers. 18 Thi stars and strips cups Rice 1 cup Olive Oil or salad Oil Iva pounds onions grated 3 Tablespoons Pine nuts 2 Tablespoons sugar 3 Tablespoons currants 1 /4 cups hot water 1 Tablespoon allspice 1 Teaspoon cinnamon Salt and Pepper to taste 1 Bunch of Parsley chopped 1 Bunch of mint leaves finely chopped 1 Bunch of Dill chopped soak Rice in plenty of salted warm water leave until water cools. Wash and Drain. Heat Olive Oil or salad Oil in a Saucepan. Saute onions and Pine nuts for five minutes. Add Rice and Cook for another five minutes stirring constantly. Add Salt sugar and currants. Stir together and pour in hot water stir once. Cover and Cook Over very Low heat until water is absorbed about 25 minutes. Add allspice cinnamon Pepper Parsley mint and Dill. Stir and Cook for one minute. Remove from heat and Cool. The amount of Olive Oil can be adjusted to individual taste. This stuffing can be used to fill Vine leaves cabbage leaves tomatoes Bell peppers and eggplants. Ftp Lahana Delmasi stuffed cabbage leaves 31/2 pounds White cabbage 1 �/4 cups boiling water Salt to taste Rice Dolma stuffing above lettuce and Lemon wedges to Garnish. Wash and place cabbage Core up in boiling water. Boil for five minutes Drain and Cool. Remove leaves with care. Cut leaves into sections of about four inches Long and six inches wide discarding veins and cores. Take sectioned cabbage Leaf in your Palm. Place Rice stuffing on the Stem end. Tuck in sides. Roll towards the saturday february 20,1993 end. Place stuffed cabbage leaves next to each other seam Side downward in the Saucepan in one two or three layers depending on the size of the Saucepan. Sprinkle with Salt. Cover with a plate for weight. Add hot water put the lid on and simmer on a Low heat for about an hour. Remove from heat Cool while still covered. Refrigerate overnight. Serve on a bed of lettuce and Garnish with Lemon wedges. Serve cold As an entree or hours d oeuvre. Serves 10. Ciz Biz Tofte grilled meatballs 2 pounds minced Mutton Lamb or veal 1 Large onion 4 slices of Day old White bread crusts removed soaked in water and squeezed dry 1 Clove garlic grated optional 1 Tablespoon Olive Oil i Teaspoon cumin 1 Teaspoon baking soda Salt and Pepper to taste place minced meat onion bread garlic Olive Oil cumin Salt Pepper and baking soda in a bowl. Knead Well together until All ingredients blend. Pick up the kneaded meat with two hands lift it and throw it on the hard surface of a Kitchen counter repeat 10 times. Wet Palms with water and shape meat mixture into Small ovals and flatten them. Set aside. Brush Grid with Olive Oil and Grill the meatballs on both sides. Serve immediately with Rice or French Fried potatoes grilled tomatoes and Pepper ones. Electric broiler or a non stick pan can also be used. Note Tofte May also be put on skewers for easier handling. Serves 10. Sigvara bore i cheese Rolls. Cheese filling 2 cups turkish White cheese feta or cottage cheese crumbled 2 Tablespoons turkish Kasar or Kas Kaval or Parmesan cheese grated 1 egg1 cup fresh Parsley chopped 1 cup fresh Dill chopped Salt to taste pm str 3 physio sheets or 2 Wufka sheets turkish unleavened pastry 1/3 cup melted butter for baking 1/4 cup cold water for sealing 1 egg Yolk for brushing tops 1 it cups salad Oil for frying for cheese filling put cheeses egg Salt Parsley and Dill in a bowl. Mix with a Fork. Set aside. Pile pastries or Yuskas on top of each other and Cut with a Sharp knife. Physio pastry Cut length ways into six strips. Cut each strip into two to make 12 strips from one Sheet. Circular shaped turkish Wufka Cut into four. Divide each Quarter into four making 16 triangles from one Sheet. If smaller Rolls Are preferred one circular Sheet can yield up to 24 triangles. For baking Brush strips generously with melted butter. Place one Teaspoon of filling in one end. In the Case of triangles place filling across the base of each Triangle. Tuck in v4-Inch of pastry on both sides Over the filling Roll up. Dampen the end with water for sealing. Brush the top of the Rolls with egg Yolk. Lightly grease the baking  in moderate oven until they Are Crisp and Golden Brown. Serve hot. For frying or deep frying do not butter pastry strips. Fill the Rolls As described for baking. Place Rolls in hot Oil and Fry them until Golden Brown. Roc Lpes from the Book turkish too key by Guj Soren a Manoglu Ramazan Oglu publications. A Date grilled meatballs area potent mixture of minced Lamb and garlic. The can also be skewered. This table of turkish appetizers includes a russian salad Center stuffed tomatoes front left and squid salad front right. The stars and strikes 19