Today is the 30th August, Zafer Günü or Victory Day: an important national holiday here commemorating the day the Turks drove the Greeks out at the Battle of Dumlupınar in Central Anatolia in 1922.
This outcome determined the overall outcome of the Turkish War of Independence 1919-1923. We are flying our flag like all good Turks!
I am starting to feel a little sad because this momentous summer of ’13 is drawing to a close. It has been such an amazing summer in different ways: the personal ie my foot which has been an issue all summer long, still not 100% but slowly but surely getting there; and the national with the Gezi Park protests and the amazing effects they had on the entire country.
In between all this, a truly memorable family holiday in Devon and then Cornwall with friends finishing with beautiful Assos where we are now.
The outdoor markets are bursting with börülce right now – they’re cheap and nutritious and you prepare them by simply trimming the ends.
At least you don’t have to string them like the other varieties of green beans! Not to be confused with deniz börülcesi – literally sea beans but in reality samphire.
Börülce can be prepared quite simply in the classic zeytinyağlı/ olive oil way, or like this with a lovely garlicky yogurt drizzled with a flaked red pepper and olive oil dressing. This way is infinitely more interesting, I think!
- Boil the water, add the salt and then the beans. Boil for 15 minutes
- When cooked, drain well and quickly dress with some olive oil and lemon juice. Season to taste. When slightly cooled, arrange on the serving dish which can be either round like here, or rectangular.
- Spread the garlic yogurt sauce on top and then as a final touch, drizzle the red pepper sauce over that. Make the sauce by gently heating the olive oil in a small pan and adding the flaked red pepper flakes to it.
- Serve immediately.