by Sheridan | Jul 22, 2020 | Journal
Meditation on Quinces It had a cloak of ash-coloured down hovering over its smooth golden body,and when it lay naked in my hand,with nothing more than its daffodil-coloured shift,it made me think of her I cannot mention,and I feared the ardour of my breath would...
by Sheridan | Jun 18, 2016 | Journal
Bulgur: the first convenience food On a recent trip to Gaziantep, a bustling, vibrant city of 1.8 million people in south-eastern Turkey, I made some astonishing discoveries. I’d been invited to Gaziantep for the city’s very first Bulgur Festival, a celebration to...
by Sheridan | Mar 2, 2016 | Journal
The Ancient Cuisine of Gaziantep I’d never seen such vivid green pistachios – brighter than the freshest green buds of Spring – that at first I thought I was hallucinating. They’d been crushed and were being strewn over tissue thin sheets of pastry...
by Bahram Saba | Mar 2, 2016 | Asian, Dinner, Meat, Recipes
Buhara Pilavi (Pilaf with lamb, quince and nuts) The recipe for this luscious dish is from a fabulous book on Gaziantep cookery called “A Taste of Sun & Fire” by Aylin Oney Tan. I met Aylin in 2016 at a luxurious dinner at the Ciragan Palace in...
by Sheridan | Dec 28, 2015 | Journal
Christmas with Baz and Trish During the weeks leading up to Christmas in London, I was overwhelmed by the number of English celebrity chefs and cooks giving advice in the newspapers about how to prepare this year’s festive meal. The Times featured Mary Berry’s easy...
