Last Friday's Fethiye photo was a shot of the sunset from the Ölü Deniz to Faralya road - it seemed to be a fitting completion of our set of posts from the fabulous day we had spent in Kabak - so this week, we're coming back over the hill and heading into Çalış. To be more precise, we're going straight to Akdeniz Restaurant (we were taking our friends to sample their amazing kuşbaşılı pide), we're going foodie again, and we're going to enjoy a serving of their freshly made şakşuka meze. Doesn't it just look so tempting?
Turkish Şakşuka - Ingredients differ in countries of the Middle EastYet another example of the Turkish love of the aubergine, Turkish şakşuka is another meze we could have added to our list for yesterday's post about our five favourite Turkish meze dishes. Actually, choosing five was a very difficult task and we could have added many more.
But şakşuka only works when it's been made well and when it's still fresh! Our first few experiences of şakşuka left us thinking, "Hmm, it's okay but it's definitely not a favourite." Claggy tomato sauce almost solidifying the mixture of aubergine and potato. It made sense that the ingredients should go perfectly together to make a tasty meze, but it just never seemed to work. If you've seen it ready-made in the deli sections of the supermarkets in Turkey, you'll know what we mean.
Fortunately, since then, we've had the pleasure of eating şakşuka meze dishes like the one above. Freshly made (this one was even still a bit warm) so the tomatoes, olive oil and juices become a dressing rather than a coating for the cubes of fried potato and aubergine. A dressing that, once you've scooped up all the vegetables, can be mopped up with crusty, Turkish bread! This is a good Turkish şakşuka!