A deliciously simple and soothing dish. A similar one can be made with fried courgettes or fried carrots. Sometimes all three are fried in an egg batter first, and they can be cut into any shapes or sizes. Anywhere you go in Turkey you are likely to come across some variation of this dish. A swirl of tomato keçup in the yogurt sauce sweetens and distinguishes the Bozburun version.
© 1995 Ghillie Basan. All rights reserved.