Nature’s Fresh Herbs

BACK WHEN HE FIRST APPEARED ON THE STAGE OF HISTORY, MAN EMBARKED ON HIS STROLL THROUGH LIFE IN THE NATURAL ENVIRONMENT.

That long life stroll took place in nature up to the 19th century. Then, under the impact of a changing lifestyle, people were drawn away from rural life and into the cities, where they adopted synthetic and industrial ways of life and got farther and farther away from the life they had lived in nature. Unfortunately, however, those life experiences often had terrifying results since a large number of diseases arose from nutritional disorders. Nevertheless, the hunger you experience millions of times in your life can be overcome simply by food taken on the spur of the moment, no research required.

CUT OFF FROM NUTRITIONAL CULTURE
The brightly colored and appealing ersatz foods offered to us by the technology and marketing skills of the urban way of life have cut people off from their traditional nutritional culture. Recently however interest in natural nutrition has increased with the emergence of a number of facts.

FRESH HERBS OF ANATOLIA
How serendipitous then that a culinary culture based on natural plants that grow in Anatolia, aka the world’s oldest kitchen, still survives today. These vegetable and herbal dishes can be based on the fruit, root or leaf of the plant. Some of them are very good to eat with their natural flavor and spicy taste; others have no real flavor or inherent spiciness. Whether we like it or not, the monotonous consumption of the same foods year round has made our palates lazy. To reclaim our once discriminating palates, we need to go back to eating natural herbs as soon as possible.



BLESSED THISTLE WITH LAMB
Ingredients:
1 k blessed thistle,
250 g lamb chunks,
1 medium onion,
juice of half a lemon,
1 tbsp flour, 
2 tbsp butter,
1 tsp salt.

Preparation:
Melt the butter in a pot and saute the finely chopped onion until it begins to color. Add the lamb chunks and brown. Then add two cups of water and let simmer. When the meat is tender, add the blessed thistle and salt and continue to simmer. In a separate bowl whisk together the flour and lemon juice with 1/4 cup cold water, then add slowly to the cooking liquids. Cook a few minutes longer and remove from the heat. Serve piping hot.


FENNEL ROOT IN LEMON BUTTER SAUCE
Ingredients:
5 fennel roots,
250 g lamb stew meat,
1 medium onion,
juice of half a lemon,
1 tbsp flour,
1 tbsp olive oil,
1 tbsp butter,
1 tbsp salt.

Preparation:
Melt the butter in a pot with the olive oil and saute the diced onion until it begins to color. Add the lamb chunks and brown. When the juices have been absorbed, add two cups of water and let simmer. When the meat is tender, add the fennel and let simmer over low heat. In a separate bowl whisk the lemon juice with 1/4 cup of cold water, then add slowly to the cooking liquids. Serve piping hot.


MARSH MALLOW COOKED IN OLIVE OIL
Ingredients:
1 k marsh mallow, 
70 g olive oil,
1 clove of garlic,
1 onion,
1 yellow pepper,
1 red pepper, 
50 g rice,
1 cup water, 
1 tbsp sugar,
1 tbsp salt

Preparation:
Wash the marsh mallow well and chop. Heat the olive oil in a skillet and saute the chopped onion and garlic. Add the marsh mallow, red and yellow peppers, rinsed and drained rice, cup of water,salt and sugar, and cook over low heat for 20-30 minutes.Serve cold.