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A Good Appetite: Turkish Dumplings, Deconstructed

Topping pasta with sautéed ground lamb and yogurt is a simple way to replicate an exquisitely wrought Turkish dish. Read More...

Read the complete post at http://www.nytimes.com/2008/10/01/dining/01appe.html?partner=rssnyt&emc=rss

Published Sep 26 2008, 02:59 PM by NYT > Dining & Wine

Filed under: Recipes, Cooking and Cookbooks, Pasta, Yogurt, Garlic, Lamb, Eggplants, Butter

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