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16
Easy
By David Dale and Somer Sivrioglu
Published 2015
There are certain elements of the Turkish culinary repertoire with which an outsider will have a love–hate relationship—lamb testicles, sheep’s head soup, fried pickles, boza beer, rakı, and şalgam —the earthy refreshment in this recipe. I love şalgam —especially washed down with rakı, which is a pairing perfected in the Mediterranean town of Adana.