What kind of food do you think of when you hear, Turkey? Well, Katy giggled when she chose this country, chanting "they eat turkey in Turkey". So I pleased her and picked up some deli turkey at the store yesterday. I came home to a sandwich on the table with 4 small bites out it it. Her after-school snack. Well, she likes the "idea" of turkey but didn't quite devour it.
Dinner was much better for her. She gobbled it up — baked tilapia, cous cous and broccoli. Turkey has a strong mediterranean influence and are pioneers in influencing other countries, including Greece. One would assume that Turkish food is like Greek food, however 400 years of Turkish rule in Greece has left undeniable traces in the cuisine which Greece adopted from Turkey. Other influences include Europe and Asia based on the east and west — classified as Euroasian.
Besides the absolute freshness and quality of ingredients, the key to delicious Turkish food is the fine balance of ingredients combined to flavor the dish. Our meal was simple. Fish, grain and vegetable. A nice balance after a weekend of eating American-style.
Baked Lemon Garlic Tilapia
4 tilapia fillets
2 Tbl lemon juice
1 Tbl butter, melted
1 clove of garlic, finely chopped (we used fresh bottled minced garlic)
1 tsp dried parsley flakes
1 tsp salt to taste
Black pepper
Rinse tilapia fillets under cold water and pat dry with paper towels. Rub fillets with salt and pepper. Grease a baking dish and place fillets in. Pour lemon juice all over, then drizzle butter on top. Sprinkle with garlic and parsley. Preheat oven to 375 degrees and bak until fillets get white ad gets flaky when pulled apart with a fork (30 minutes).
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