The Fourth Estate Chef & Author Dinner - The Turkish Cookbook: Regional Recipes and Stories with Sheilah Kaufman

Appetizers/ Mezze
Cheesy fried eggplants, Kizarmis Peynirli Patlican, Istanbul
Chicken kebabs, Tarçinla Tavuk Kebabi, Istanbul
Chickpea patties, Nohut Köftesi, the Med, with Carrot garlic yogurt dipping sauce, Yoğurtlu Havuç
Walnut and red pepper spread, Muhammara, Gaziantep

Soup: 1st course
On each table: Hot Pepper sauce, Acika, Adapazari
Green bean soup with green lentils and bulgur, Fasulye Ҫorbasi, Sivas

Fish Course:
Baked grouper with Mediterranean flavors, Akdeniz Usulü Laos Baliği, Mersin

Salad Course:
Grandmother’s purslane salad, Semizotu Salatasi, Gaziantep

Intermezzo: locally made Sorbet

Entree
Lamb shanks with romaine lettuce and scallions, Kuzu Kapama, Izmir

Dessert
Nightingale’s nest, Bülbül Yuvasi, Gaziantep