Onion and Garlic

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My friend Musa Dağdeviren, the scholar-chef who sparked the revival of regional Anatolian cooking (see Dinner chapter), was once asked to name the three ingredients he would take with him to a desert island. He said: ‘Onions, garlic, and spring onions, because as long as I have them, I can make a delicious meal with anything else I find on the island.’
Onion was the key flavour-booster in Anatolian food long before the arrival of peppers from the Americas, and it remains dominant. Every home-style Turkish appetiser or main course has onion or garlic or both at its heart, often with leek as well.