Guacamole Istanbul style

I am lucky. Whenever my wife and I visit my in-laws near Mersin, my mother-in-law loads us down with crates of lemons, oranges, pomegranates, and my favorite- avacados fresh off the trees in their orchard.

My father-in-law eats avacados along with his breakfast, mixed with a little honey- I’m not yet sure yet what the rest of Turkey does with them but they’re very common in the supermarkets and vegetable markets here. I like them best mashed up to make guacamole, a Mexican dip eaten with corn chips. I went to Eminonu last week, bought a packet of kisnis seeds, planted them on Monday and am waiting for the leaves to grow. Also known as cilantro, corriander, or Chinese parsley you can’t make guacamole without it. So along with the kisnis, avacado, lemon, tomato, and onion I think I’ll have the start of a nice tequila margarita party just in time for the warm weather. Anyone want to try it? Having lived in Los Angeles for 15 years I’m practically an expert on Mexican food, and the finer art of tequila ; ).

2 Comments so far

  1. dk (unregistered) on February 24th, 2006 @ 6:40 am

    Hi David, I am a huge fan of Mexican food and happy to find an expert at last!

  2. Dave (unregistered) on February 24th, 2006 @ 7:48 am


    Glad to hear of another person with a penchant for the spicy. So many things in Turkey remind me of Mexico. I almost think I’m on the Pacific coast of Mexico when I’m on Turkey’s southern/central coast! Sikma makes a perfect tortilla for many Mexican recipes, and alot of the spices can be found at the spice markets. Cumin, for one, is used in most Mexican foods and there are enough variety of peppers here to mimic the ones from Mexico.

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