12th BOSTON TURKISH FESTIVALSM

Colors of Anatolia
 
OCTOBER 29 - DECEMBER 15, 2007
  
 Welcome to the Festival Festival Program Festival Sponsors Events Schedule Contact Us


 

Friday - December 7, 2007
6:30 p.m. - 8:30 p.m.

Boston University Food and Wine Program
Demonstration Kitchen
808 Commonwealth Avenue, Boston

Chef Ozcan Ozan will autograph his book after the demonstation

 

 

Four kinds of very special wine by Kavaklidere Winery will be served, pairing Chef Ozcan Ozan's various recipes of authentic Turkish food from his book, The Sultan's Kitchen.  

Special thanks to Kavaklidere Winery and 
Boston University Food and Wine Program




 

ANATOLIA: A CROSSROADS OF FLAVORS

 


 

Join internationally acclaimed chef Ozcan Ozan, owner of the Sultan's Kitchen restaurant, for an evening of Turkish food and wine tasting at the Demonstration Kitchen of Boston University's Food and Wine Program. 





Although Turkey is fifth in the world in terms of vineyards, Turkish wines are mostly undiscovered. This event presents a rare opportunity to taste wines which are solely produced from the best domestic wines varieties of Anatolia.



 


TASTING MENU:

Pairing the following high-end special wines by Kavaklidere Winery:

    Angora, 2006
    Selection Beyaz, 2003
    Ancyra, 2006
    Vinart Carignan Alicante, 2005



Ezo Gelin Corbasi / Beautiful Bride Soup

Sigara & Muska Boregi / Cigar and Triangle Shaped Pastries with Yogurt-Garlic Sauce
Kabak Mucveri / Zucchini Fritters with Yogurt-Garlic Sauce
Zeytinyagli Kereviz / Celery Roots Braised in Olive Oil
Zeytinyagli Pirasa / Leeks Braised in Olive Oil
Cerkez Tavugu / Circassian Chicken - Poached Chicken in Walnut Sauce
Midye Dolmasi / Mussels Stuffed with Rice, Pine Nuts, and Black Currants

Elma Tavasi / Lamb Braised with Apples and Pomegranate Molasses
Baharatli Kuzu Tandir / Leg of Lamb Rubbed with Fourteen Herbs and Spices with an Apricot Glaze
Ankara Tavasi / Lamb Braised with Prunes, Black Currant, Pine Nuts and Turkish Couscous

Mevlevi Pilavi / Whirling Dervis Pilaf - Pilaf of Chick Peas, Chestnuts, Pine Nuts and Carrots

Turkish Baklava
Gul Sulu Kazandibi / Rose Water Infused Caramelized Milk Pudding

Turkish Coffee



DEMONSTRATION MENU:

Kabak Mucveri / Zucchini Fritters with Yogurt-Garlic Sauce
Midye Dolmasi / Mussels Stuffed with Rice, Pine Nuts, and Black Currants
Baklava
Turkish Coffee