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Regarding the “meat dishes”, Mr. Tuğrul Şavkay continues with “variety meats” as follows: “Before leaving the subject of meat I wish to briefly mention the place of offal, which is treated by the Turks in very much the same way as the French charcutier or pork butchers, who reckon to put to good use every bit of the pig’s carcass, even the blood. Similarly, the Turks use every part of the sheep or cattle. Many unusual and tasty dishes are cooked with offal in Turkey, and they are firm favourites with most people. Until fifty years ago street vendors sold offal in the large cities, and stil today offal butchers are separate establishments from ordinary meat butchers. Here you can buy kokoreç made from lamb’s intestine, baked sheep’s head, liver, and tripe. Many cooked dishes made from these meats are also available at the popular işkembeci or tripe restaurants.”

RECIPE/ ZEYTİNYAĞLI PIRASA / LEEKS IN OLIVE OIL (Serves 6)

1 kg. leeks
1 medium onion
1 medium tomato
½ cup olive oil
2 tablespoons rice
1 ½ cups warm water
½ teaspoon salt
2 teaspoons sugar
1 lemon

To prepare the leeks, cut off the base and coarse ends of the leaves, and discard one or two layers of the outer leaves. Wash and cut the leeks into 3-4 cm. lengths. Peel the carrots and slice thinly. Peel the tomatoes, cut in half and remove the seeds. Wash and drain the rice.

Place the carrots, leeks, whole peeled onions and tomatoes into a saucepan, add the olive oil and ¼ cup of warm water and cook over a medium heat for about 10 minutes. Add 1 ¼ cups of warm water, salt and sugar, and cover. Continue to cook over a medium heat, shaking lightly the pan occasionally so that the leeks do not stick to the base of the pan and scorch. When the leeks are slightly soft, sprinkle the rice over, cover and cook until only the oil and a little juice remains. Occasionally check that it is not scorching. When the rice is tender, remove from the heat and set aside to cool without removing the lid. Remove the whole onion before placing on a serving dish. Serve with wedges of lemon or lemon juice to sprinkle over.

Source: Timeless Tastes of Vehbi Koç Vakfı

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