street food party

Supper club is back, and we really had a great theme this time – street food! We could easily repeat this theme every year and have a completely different dinner.


I made a variant of Turkish borek. This was the second version of borek that I’ve tried, from the cookbook Turquoise by Greg Malouf (a beautiful and inspiring cookbook, btw, but somewhat undependable in the ingredient lists and index). Both used the same yogurt and butter rough puff pastry (yum), but the first batch had a filling of steamed squash, herbs and feta. It was good but very subtle, so for the actual supper club I made a lamb and pine nut filling (the same one I use for my lamb pizza) and it worked very well. These guys are dense and rich and kind of a lot of work but well worth playing around with. Continue reading

lamb-yogurt noodles

lamb noodles

Perhaps you remember the lamb pizza I posted about way back when? How good it is when you’ve rolled it up with a mint leaf and dipped it in a bowl of garlic-laced yogurt? This dish is just like that, only on noodles. Oh my god it was so good. Heading straight into the repertoire, this one is.

I found this recipe in the book Olives and Oranges, which is a wildly attractive cookbook and full of the kinds of things I like best to eat. The recipe is really straightforward and simple, and takes hardly any time to prepare – about as long as it takes the pasta water to boil. The resulting pasta is a thick tangle of noodles drenched in tart yogurt sauce, studded with lamb and pine nuts and the occasional spark of hot chile or raw garlic.

lamb noodles

This would be great with a tossed green salad or cooked greens, but we ate it with cold grilled eggpant and it was beyond sublime. Add a bottle of good red wine and you, like us, will be happy.

Continue reading

köfte kebabs

cool skewers

One of the treasures that we brought back from Kansas City (and, no doubt, were responsible for our suitcase being searched) was this bunch of gorgeous skewers. They’re just what we’ve been wanting: long, flat and wide. Finally, we thought, we can make ground-meat kebabs without the meat falling off the skewer!


We were wrong, of course. Continue reading

Turkish vegetables


A couple of months ago we had a nice splurge at Barbara-Jo’s Books to Cooks. One of our more exciting acquisitions was a copy of Greg Malouf’s Turquoise, a gorgeous production that immediately made me want to go to Turkey (not something that had ever happened to me before). Despite its beauty, I had completely failed to make anything out of it until this week, when I was suddenly feeling adventurous.


We decided to try two new side dishes during the week: a salad of grated celery root, peppers and mint, and a dish of baked mushrooms and chiles in a paprika sauce. I thought they both sounded interesting, and used vegetables that are at least somewhat in season.

salad Continue reading