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The festival of Turkish food


Turkish artisans
Claudia Roden Writer
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The mezzes were another story. They were dishes that were really developed in meyhanes, which were really bars, taverns rather. Which were opened originally by Christians. But after the empire and Turkey became a republic, they were taken over by Muslims who were secular. Were allowed to drink because Kemal Atatürk had made the country secular. But even before that they also drank, so we hear, during the Ottoman times. But for me, what made the trip absolutely fantastic then, and forever really, forever my knowledge of Turkey, was that I had asked to see all kinds of artisans, people who made milk puddings. You had to go at five o'clock in the morning when the milk arrived from the cows. And you had to watch them making it. People who made pastries. I went to specialists who were making their own phyllo and made their kadaifi and made the pastries. But also, people who made Turkish delight. I really saw a lot of that.

Claudia Roden (b. 1936) is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and The Book of Jewish Food.

Listeners: Nelly Wolman

Claudia Roden talking to her granddaughter Nelly Wolman about her life in food.

Tags: Turkey

Duration: 1 minute, 44 seconds

Date story recorded: September 2022

Date story went live: 04 December 2023