Making Turkish Food with Juilliard Graduate Florence Paget by Savvy Mom
Ruth Paget
Mother’s
Day 1995
(Recorded
in Family Menu Journal)
I
thought it was important to teach my daughter Florence about other cultures
through food and music. Those are two
areas that are the toughest to overcome for most people when they deal with
international affairs.
The
third area that is very hard for people to deal with in international affairs
is personal space between people. I
taught Florence about the personal space of Asians, the French, and the Spanish
when she was growing up, but she paid more attention to the lessons of music
and dance.
We
made a trip to our local library in DeForest, Wisconsin to get some Turkish
music CDs. I wanted to do a Topkapi
Palace Mother’s Day party.
We
danced to the Turkish music as I prepared the meal. I used two very good cookbooks to prepare the
food:
-A
Book of Middle Eastern Food by Claudia Roden
-Classic
Turkish Cooking by Ayla Alger
We
started with homemade hummus (I use olive oil to thin mine not the chickpea bean
water. It’s more fattening made this way,
but less of it goes further) and tabouleh, a parsley and bulgur wheat salad
with lemon dressing and olive oil.
Other
meze or starters, on the table included cucumber and tomato salad, radishes with
butter and bread, and feta cheese with olives.
I
buttered layers of phyllo dough and made triangular cheese borek with an herbed
cheese pilaf.
For
dessert, we had fresh strawberries with Macadamia brittle ice cream. Then, I served coffee and tea.
I
like simple Mother’s Day Meals. I like
to make them myself, because I cook well and can buy better ingredients than
what you get in many restaurants.
My
family gives me money for Mother’s Day, and I buy what I want. I buy clothes according to purchases made by
lessons I learned in books like The Curated Closet: A Simple System for
Discovering your Personal Style and Building your Dream Wardrobe by Anuschka
Rees.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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