Tuesday, December 21, 2010

Last Turkey-related post, I swear!

Schönes Guten Tag meine Lieblinge!

Und so, jetzt bin ich in Deutschland. Na, bin ich hier seit 6 (fast 7) wochen schon aber schreibe ich nur jetzt. Es tut mir leid meine Schätze!

Are you all thoroughly impressed with my mad German skills? You should be – I've been learning since I was 14 years old (albeit in varying degrees of sincerity) including most recently a (very expensive) stint at the Goethe Institut in Melbourne.

Guten Tag, readers!

For those not quite up to scratch with their German/haven't quite worked out Google translate yet, Mr von S and I have been in Germany – and more specifically, Berlin – for close to 7 weeks now.

Since we gratefully put our backpacks into storage, we've been revelling in all the food, glorious food that Berlin has to offer. Great fresh-food markets, speciality restaurants from places like Vietnam, Nepal, India, Italy, Japan, Korea, Greece, Turkey – the list goes on. We are certainly in a multicultural food-haven here in the little capital of Germany.

From food from other countries, to German food itself. For the country that spends a lot of time covered in snow, if there's just one thing they have to nail, it's comfort food. And now that I have my elastic-waisted cookie pants on (word to mah Scrubs fans!), comforted I certainly have been (I've farewelled anything figure-hugging until the snow thaws and I can exercise again).

But today's post isn't about the 1500 different varieties of sausage available in Germany, nor the gorgeous (and totally my type of) tradition of Kaffee und Kuchen. Today, it's about the Turkischemarkt.

**disclaimer – I am now thoroughly over talking about Turkish food, as much as I am sure you are over reading about it. I promise, this will be my last post on Turkish food. For a little while, at least! **

I know, I know, we're all Turkish-fooded out. But, after my last post on my love/hate relationship with Turkish food – which these days is nothing but love, I got a hankering. So, Mr von S and I donned our jackets, gloves, scarves, ear-warmers and two layers of everything, and headed to the neighbouring suburb of Neukoelln. Maybachufer plays host to a bi-weekly Turkish market on Tuesdays and Fridays – the nearest U-bahn station is Schoenleinstrasse. Sellers peddle their wares – from bargain-priced fresh fruit and vegetables (this week's special was two pineapples for EU1) to buttons, bolts of fabric and zippers. There are a number of vendors selling a variety of home-made dips, olives, cheeses, cured meats, childrens' clothing, fresh fish and poultry, not to mention the number of stalls selling ready-to-eat foods such as my favourite – goetzleme, falafels, broccoli patties, dried fruit and nuts, baklava, Turkish delight, und so weiter.

Despite it being -10 degrees, and snowing heavily, sellers and customers bravely made their way up and down the side-walks of Maybuchufer which are twice a week turned into market stalls.

With their canvas canopies strung together across the walk-way, stall holders created a covered corridor for their shoppers. The juxtaposition of tropical fruits and mounds of snow was quite bizarre, but was a nice awaking for our frozen olfactory senses. Walking past, I picked up a Clementine segment, bypassing the slices of not-yet ripe persimmons and juicy, slippery plums.

Past another clothing stall (I'm not really looking for a belly-dancing costume right now, nor knock-off LV, but I'll keep it in mind) we stopped at one of the stands selling various types of Turkish bread and bought three giant Milchbrots – a German word for Turkish pide. We happily continued down the corridor in search of an accompaniment for our most recent purchases. We stopped-by a couple of caravan-type stalls selling mezze: baby octopus, feta in brine, five different types of olives, smoked salmon and dips, dips dips! We chose Tarama (fish roe) Aubergine paste (said in a German accent) and hummus (universal). The delightful vendor sneaked in an extra 50 grams of spinach and walnut dip for us to try – while last week it was the offer of a couple of sun dried tomatoes.

Next stop on our list was the goetzleme stand – our final destination for the day. Standing in line (the place is popular) we ordered a cheese goetzleme and a spinach and cheese for me. These doughy, filled pancakes positively drip with oil, but managed to warm my hands even through my thick mittens. There is nothing quite so comforting as a nice warm goetzleme for our cold little bodies, and with pancake in hand, we made our way back to the U-bahn station, passing other people with similar postures: one gloved hand manoeuvring goetzleme, the other hand dragging a canvas bag stuffed full of Turkischemarkt goodies.

Despite the pained look on my face & the lack of make-up, I am REALLY enjoying my goetzleme.

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