When Wu and Diana visited, they mentioned to me that they were sad that there have not been too many "Emily's Kitchen" segments on the blog lately. That has been due to the whirl of guests, and not having the ambition to be adventurous in my Turkish cooking. But, since they asked, we decided to come up with something while we were in Istanbul. Wu was hankering for some tabouli, so we mixed up a batch with bulgur, parsley, tomatoes, lemon juice, olive oil, and crumbled some white cheese on top. MMM...makes great leftovers, and I have decided it could be improved by pine nuts, and being served over arugula. For the main event, we decided to make lamb chops, what the Turks call "pirzola." Ideally, pirzola should be grilled, but we just pan-cooked them. Before cooking, Kwu rubbed the chops with a mixture of honey, pomegranate extract, cumin, and garlic. She did a great job cooking them, and we each had about 5 each. Yum!!
Thursday, June 18, 2009
Emily, Diana, and Wu's Kitchen: Pirzola and Tabouli
When Wu and Diana visited, they mentioned to me that they were sad that there have not been too many "Emily's Kitchen" segments on the blog lately. That has been due to the whirl of guests, and not having the ambition to be adventurous in my Turkish cooking. But, since they asked, we decided to come up with something while we were in Istanbul. Wu was hankering for some tabouli, so we mixed up a batch with bulgur, parsley, tomatoes, lemon juice, olive oil, and crumbled some white cheese on top. MMM...makes great leftovers, and I have decided it could be improved by pine nuts, and being served over arugula. For the main event, we decided to make lamb chops, what the Turks call "pirzola." Ideally, pirzola should be grilled, but we just pan-cooked them. Before cooking, Kwu rubbed the chops with a mixture of honey, pomegranate extract, cumin, and garlic. She did a great job cooking them, and we each had about 5 each. Yum!!
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