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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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The succulent, furry, sweet-scented apricots are as popular in their dried form as they are fresh. A fragrant jam is made from whole fresh apricots and the dried fruit is used in compotes, stuffings and desserts. At the end of the summer, the flat roofs of central Anatolia are carpeted with apricots drying in the sun, many of which are then exported to Europe.