Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Appropriately named kuş üzümü, ‘bird grape’, the tiny black seedless currant has endless uses. Traditionally used to sweeten dishes instead of sugar, currants are added to stuffings, köfte, fish and lamb casseroles, tomato sauces, breads, rice dishes and puddings. Some dishes require them to be plumped up in a little water before using.