Day 3

Today, during day three of the Art of Cooking term, we visited Acre, Turkey. We began the day with a lecture about the common foods in the Turkish culture, and after our brief study session we began preparing our appetizer for the day: baked vegetable fritters.

The preparation of the fritters was relatively simple with a lot of working hands on the job. The pattys consisted of a mixture of grated veggies such as carrots and zucchini, and minced herbs like dill and parsley. All of the ingredients were bound together with mashed sweet potatoes and potatoes. The mash was then hand crafted into patties and placed on a tray to be baked. Alongside the veggie fritters, some students made a yogurt dipping sauce that seemed like a mix of ranch and tartar sauce flavored with mustard, dill, garlic and more.

After our creation and devouermentation of the fritsers, we embarked on the great journey of the main course. Our dish was a grape leaf yogurt pie with a quinoa pilaf salad, with cucumbers, olives, dried apricots, artichoke hearts, onions, and olives. The pie filling was homemade yogurt, rice flour, sauteed diced onions, pine nuts, lemon juice and garlic. We covered the bottom of pans in grape leaves, poured in the yogurt cocktail and then covered it with more leaves. After breaking it, we all set the table, and plated our meals.