My husband recently returned from Istanbul with a bag of these dried green apples. They have a texture similar to candied citrus peel, and while the flesh tastes like apple, the skin tastes strongly of lemon. I’ve tried to find more information about them, but I’ve got nothing.
But the exciting thing for me is that I’ve learned of a whole new way to preserve apples. It makes me want to do an international edition of the book, looking at apple traditions around the world. If anyone out there knows of a recipe for these Turkish apples, please send it my way.
Happy Easter and Happy Pesach to everyone who celebrates! We’re visiting family in Miami for a few days. I’ll share any food discoveries in my next post.