Anatolia Recipe Reviews (Pg. 1) - (11494839)

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Choereg (Armenian Easter Bread)

Reviewed: Jun. 23, 2010
Thank you for the perfect explanation of this delicious Çörek (this is how we spell it in Turkish but I bet the pronunciation is same). It used to be something we get when we used to visit our Armenian friends in Istanbul in Easter times. Now I live in Ankara and do visit them occasionally but catching the easter delicacies is like winning the lottery. Thank you for the recipe... I'll try it as sson as I go and get Mahleb from the spice store.
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5 users found this review helpful

Wall's T-Bone Steak Marinade

Reviewed: Jun. 22, 2010
Thank you it looks like a simple and doable marinade and the tips on doing it in a bag is also very useful. I'll try this very soon.
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6 users found this review helpful

Iskender Kebab

Reviewed: Jun. 22, 2010
As someone from the plae of the original recepie of Iskender Kebap, I liked the idea how it is twisted for making it at home. The common points with the original is the Tomato sauce, the yogurt and serving it over Pitta Bread. The original uses calf meat grilled nicely on a vertical skew also know as Doner (from the litteral meeaning of the word rotating). As the cook rotates the skew against the heat source, he or she slices the cooked meat, than the thin slices of meat is placed over warm bite size cut pitta (no spices) and served along side with thick full fat yogurt. On the table very warm tomato sauce (slightly diluted tomatoe paste and olive oil) and sizzling molten purified butter is poured over. You can immitate these thin slices of meat by taking out a block of frozen meat and cutting it thinly after letting it get slightly thaw partially, than frying the cuts on a teflon pan by adding just a little butter, salt and pepper. Iskender is best made in Bursa Turkey. Consider Turkey for your holidays a little far from US but worth visiting for gourmet.
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14 users found this review helpful

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