The Black-Eyed Susan is hardly as elegant as the Kentucky Derby’s Mint Julep. But, it sounds tasty enough. The weird thing about the Black-Eyed Susan…
My staple during this hot Turkish summer has been kisir, what some call Turkish Tabbouleh. It’s not really a salad, but it makes the perfect cold side for stuffed peppers or karniyarik (another Turkish dish I’m making a lot lately).
I learned this recipe from my maid, but you can also find a perfectly good version in Claudia Roden’s Arabesque. Her book shows kisir served in traditionally in lettuce leaves, but you can easily leave it in a bowl if you feel like skipping the presentation.
Zucchini is in season right now, and soon there will be so much we won’t know what to do with it. I could probably eat zucchini everyday. It’s so versatile – grill it, sautee it, fry it up. Yesterday morning, I took to frittering it.
I modified this recipe from the May 2002 issue of Bon Appetit. It was a special “Mediterranan” edition, and I think these fritters were inspired by recipes from the Greek island of Samos (maybe Syros). At any rate, the recipe needs to be tested again, as the fritters didn’t come out perfectly. Some solutions follow: