Just back from taking our students to Istanbul for a week. I’ll post some photos later but first pots and cooking. In the Spice Market amongst the kitchenwares are stalls selling a range of what appear to be bonfire-fired pots in a range of sizes from small flat dishes to large globular vessels. Last year I asked the sellers what they were for and with some broken English was told that the small ones were for individual portions of meat stew. A bit of research and some eating this time. The pots are called Güveç and the recipes are named Lamb Güveç etc – something like a lamb hotpot in translation. A good Lamb Güveç (Kuzu Güveç) is a delicious thing. A prawn (Karides) Güveç is good too. There are miriad variations. For a Karides Güveç recipe see the Turkey Expat Forum. Burcu’s blog Almost Turkish Recipes is a good source for Turkish cooking and Binnur’s Turkish Cookbook looks promising too.
Single portions of Chicken and Lamb Güveç on the menu of a small restaurant in Sultanahmet. The soft pots soak up oil and juice and develop a patina.
Unused the small pots look like this. The body is soft fired and has a very high mica content. It is very like the clays the Spanish use for cooking pots and ovens. The closeup below shows a typical carbon mark most likely from direct contact with fuel. In the market some of them had ash clinging to them too.
The village of Sorkun, in the county of Mihalıçcık of the city of Eskişehir, is known as the “Pottery Village” because every house is a pottery workshop. The pottery is made by women; the men dig the clay. Produced by Ayşe Oksüz, Kanal B, Ankara – Turkiye. 2005