Fresh Fridays

May 1, 2015
Vol. VII No. 9
In This Issue

Oldways Culinarias are specially-designed, incredible week-long journeys that shine a spotlight on the intersection of culture and cuisine. We've just returned from Turkey, where with a group of 60, we traveled from historic Selcuk to seaside Izmir and exotic Istanbul. 


The trip was long on cultural excursions (Ephesus, Ildiri, Hagia Sophia, Topkapi, the Blue Mosque, the Grand Bazaar and a cruise on the Bosphorus) and full of equally-stellar culinary experiences (two cooking demonstrations by award-winning chef Ana Sortun of Oleana, Sarma and Sofra; dinners in a country hotel featuring a chef-sung serenade; meals under the sun in a winery and a small town courtyard; and lunch in the ever-amazing restaurant Ciya in the Kadiköy section of Istanbul). And much, much more.


In between all of these highlights, we enjoyed the company of people from the US and Turkey who love food and appreciate its place in history and its pleasure on the plate. But now, after the end of a journey like this one to Turkey, we're reflecting on its impact, beyond being a "pinch-me" vacation. At Oldways and Oleana we think about how to bring healthy, "real" eating to everyone's kitchen and table. How can the pearls of wisdom (and the tastes of Selcuk, Izmir and Istanbul) we learned and experienced in Turkey influence our everyday meals back in the US?


If you'd like to be notified as soon as we plan our next Oldways Culinaria, email Abby Sloane ([email protected]).


To bring Mediterranean-Aegean magic to your table, and to start off Mediterranean Diet Month with a Turkish flair, try one of the recipes Ana prepared in her cooking classes during the Turkey Culinaria, or take a look at the cookbooks in the Oldways Bookstore.  


Click on a title or photo below to go to the recipe.


Ferda Erdinc, who owns Istanbul's Zencefil restaurant, taught Ana how to make this traditional Turkish specialty. Serve it with fish or as one of many mezze before a meal.


Recipe courtesy of Ana Sortun; photograph courtesy of Oldways.



Greens and beans are always a great combination, but this one is extra special with the garlicky yogurt and Turkish spices.


Recipe courtesy of Ana Sortun; photograph courtesy of


This summer salad is distinctive because of all the fresh herbs and the sumac and red pepper used to season it.



Recipe courtesy of Ana Sortun; photograph courtesy of Oldways.

Fresh Fridays is a bi-weekly celebration of Mediterranean eating and living. We hope our Friday recipes will remind you just how easy and delicious eating the Mediterranean way can be. 

To find even more delicious Mediterranean recipes please visit:     

 Mediterranean Foods Alliance (MFA)        





Let the old ways be your guide to good health and well-being.       



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 This month-long celebration, created in 2009 by Oldways and the Mediterranean Foods Alliance, generates awareness of the delicious foods and amazing health benefits associated with the Mediterranean Diet and its vibrant lifestyle through media, supermarkets, health professionals and social networking.

For more information, visit Med Diet Month.

Spice: Flavors of the Eastern Mediterranean
by Ana Sortun

In this gorgeously photographed book, Ana Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. 



by Greg and Lucy Malouf

In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. 



by Claudia Roden
In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.