Quick guide (continued)

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KEBAPS: These are dishes of plain or marinated meat either stewed or grilled. Almost every district of Anatolia has its own kebap speciality. Siskebap, consisting of cubes of lamb on a metal or wooden skewer, grilled over charcoal is the most widely known version both in Turkey and abroad. Slices of tomato and green pepper are frequently placed between the pieces of meat.

KADAYIF: A word derived from the Arabic for velvet, "kadife", kadayif is a kindf sweet borek made of refined flour and often filled with pistachio nuts, walnuts or clotted cream. The variety known as tel kadayif is made of fine dried strings ofry cooked on a griddle, shaped an sweetened syrup.

MUHALLEBI: This Turkish style blancmange is made with milk, sugar and groundrice. A muhallebici or pudding shop features on most main streets of Turkish cities, serving boreks as well as muhallebi and similar milk puddings.

Source Turkish Arlines Cityscope April 1994 p.27 Submitted By SAM LEFKOWITZ On 06-27-95

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