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Classic Turkish Cooking

By Ghillie Basan

Published 1995

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A symbol of beauty, depicted in some ceramic designs from Iznik and Kütahya, almond trees grow along the Aegean coast and the Sea of Marmara. Enchanted by their beauty and fragrance, the Palace chefs cooked almonds with lamb and fish, turned them into puddings and marzipan, and baked them into biscuits and cakes. In spring whole unripe almonds are eaten along with their velvety green skins.