Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

The Turks adore nuts. They are stuffed into vegetables and fish, pounded into sauces, layered into sweet pastries, and added to helva and lokum. They even form the basis of a nourishing, strengthening remedy for thin children who, each morning, are given a spoonful of chopped pine nuts, walnuts and raisins mixed with ground cinnamon.