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.
© 1995 Ghillie Basan. All rights reserved.