"Found in Translation: The Food of Turkey's 'Master Chef'
Nov 9 2010, 9:30 AM ET
Aglaia Kremezi
Musa Dağdeviren made me seriously consider learning Turkish. Ever since I met him, six years ago in Napa at the Culinary Institute of America at Greystone, I was dying to be able to converse with him in his language, the only one he speaks. Like me he was part of the multi-national group of guest chefs and food writers taking part in several Worlds of Flavor Conferences. From the first time I saw him mix herbs and spices to season his kebabs, vegetable stews, and salads, I was bowled over by the unbelievably enticing and complex flavors he created in dishes that looked simple and straightforward, like the liver kebap (the Turkish spelling of the word) smothered in a blend of dried mint, cumin, and Urfa pepper; or his refreshing zahter salad—a fragrant, tangy mixture of minced fresh thyme shoots, parsley, onion, and scallions dressed in olive oil with lemon and pomegranate molasses."
More:Found in Translation: The Food of Turkey's 'Master Chef' - Aglaia Kremezi - Food - The Atlantic
