Anytime I talk about parsley in this book, I mean the flat-leaf kind English-speakers call continental or Italian parsley. You never see the curly type in Turkey, but you see the flat-leaf kind everywhere. Don’t feel compelled to follow the Turkish habit of sprinkling it on anything savoury. I know parsley is good for you, but I fear it is used too often as decoration and in my restaurant I have to spend a lot of time picking it off dishes my cooks send out of the kitchen.
Mint is our second favourite herb, used fresh in salads and dried as decoration on soups and dumplings. It is hardly ever associated with lamb—Turks regard that as an English eccentricity, preferring to use oregano or thyme (which is also used to make an invigorating tea in the southeast). We like to use bay leaves with fish, marjoram with chicken, and wild weeds (nettles) with eggs and pastries—but only on the west coast.