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Last night we went to a restaurant for dinner for Adana Kebab. We had missed the kebabs of our town during holiday. Everything was nice during holiday but only we didn't like kebabs there. Meat of that area was not delicious for us. Now I understand why Mediterranean kitchen is favourite in the Agean region. They don't use meat mostly. Here in the middle Anatolia we dont have the sea , olive trees , peach trees and so much green areas but we have delicious meat and wheat products and generous restaurants with delicious food.
But I will miss mussels stuffed with rice, and seaweed. I got the recipie from a man in the open market . After the recipie he asked us if we drank alcohol . We replied no. He said why seaweed then . This goes well with Turkish raki. I said no difference no food wasn't created for alcoholic drinks. Sure it is useful. I prepared it in both style as I was told .
with yoghurt and garlic first . It was delicious . Normally when yoghurt and garlic waits it has a bad smell but the following day it was still fresh . Then I realized why they say seaweed keeps young. I prepared the other half in another day with lemon and grape cidar . It was nice too. Cause we stayed in aunts villa other villa neighbours tasted and they liked it too.
Bye the way we exchanged recipies with each other .
During holiday I bought some popular books but as I planned I couldn't read them. Started one and now I am looking for to reading it when I am ready to read.