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Eating Out

Delightful Turkish gourmet spread

By FARID WAHAB
(Clockwise from top) Coban Salatasi, Ic Pillav, Tandir, Hunkar Begendi and Balik Bugulama served at Lemon Garden cafe.— Photos: SHAARI CHEMAT/The Star

THE liberal use of olive oil in Turkish cuisine makes it easy to appreciate the simplicity of its flavours.

Zeytinyagli Enginar featuring artichokes braised in olive oil is one such example.

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