Istanbul, Turkey

  • Date
  • 19 February 1999

Dinner at Restaurant Talip with several Turkish families and their friends. One of the men owns a local TV station, one owns a bank and one is an architect. None of the women worked outside the homes. The couples brought their children, which is the norm in Turkey. We ate seven courses starting with fish soup, then okra with ham, liver, fish pate, squid, sturgeon and dessert of “Turkish delight” (chocolate in a jelly consistency). Semolina, which tastes like rice pudding, was served for dessert also.