perdon. gracias. anthony: people take their processions very seriously here and aren t exactly accommodating to anyone who threatens to block the view. zack: that was amazing. right? wasn t that cool? see, tell me there s not so duende in their music. come on. fuen: it isn t duende in that music. zack: there is some duende. anthony: finally, bar number two, oliver. this place is always packed. beer, please. and with it comes a delightful tapa of mussels steamed in butter and olive oil. zack: oh that s a look at that. that s a great tapa. come on. this is what s different. anthony: right. zack: people come in here and they will eat like this, perfectly happy, perfectly content to forego the table, come out here and stand around and eat like this. fuen: exactly. anthony: fuen s glass of wine comes with fried eggplant and honey, which sounds to me like it s moorish in origin. more wine accompanied by these
way italian, eastern european, jewish, and chinese have become american food. raki to start. anthony: prost. melek: prost. anthony: that brings me back. melek: yeah? this brings back istanbul to us. anthony: yeah. melek: when we go there, we have always raki and the bosphorus and here, this is like istanbul feeling for us. anthony: yeah, me too. and meze. spicy mashed vegetables, tzatziki, hummus, beetroot and olive dip, fried eggplant, pastries with feta, meatballs with tomato sauce and mint. whoa. that looks really pretty. melek: i don t think that you have any problems with spice? yeah? anthony: no, no, no. not at all. melek: not at all. all right. anthony: since you were born here, how rkish do you feel? and how german do you feel? and when does that equation change? are there times when you feel like, i m not part of this, or other times you feel, oh, i am definitely part of this. ? melek: that s a question i m thinking about all my life.
everybody has almost the same story in that generation. anthony: melek yaprak s grandparents were among the first wave of turks to arrive in cologne. and to a great extent nowadays, turkish food is german food, the way italian, eastern european, jewish, and chinese have become american food. raki to start. anthony: prost. melek: prost. anthony: that brings me back. melek: yeah? this brings back istanbul to us. anthony: yeah. melek: when we go there, we have always raki and the bosphorus and here, this is like istanbul feeling for us. anthony: yeah, me too. and meze. spicy mashed vegetables, tzatziki, hummus, beetroot and olive dip, fried eggplant, pastries with feta, meatballs with tomato sauce and mint. whoa. that looks really pretty. melek: i don t think that you have any problems with spice? yeah? anthony: no, no, no. not at all. melek: not at all. all right. anthony: since you were born here, how turkish do you feel?
zack: that was amazing. right? wasn t that cool? see, tell me there s not so duende in their music. come on. fuen: it isn t duende in that music. zack: there is some duende. anthony: finally, bar number two, oliver. this place is always packed. beer, please. and with it comes a delightful tapa of mussels steamed in butter and olive oil. zack: oh that s a look at that. that s a great tapa. come on. this is what s different. anthony: right. zack: people come in here and they will eat like this, perfectly happy, perfectly content to forego the table, come out here and stand around and eat like this. fuen: exactly. anthony: fuen s glass of wine comes with fried eggplant and honey, which sounds to me like it s moorish in origin. more wine accompanied by these delicious little clams. anthony: oh, yeah! and the main event.
been to the sea. anthony: the sultan family own a small farm in the bonne saila area of the eastern gaza strip. sultan and her husband are unusual in that they cook together. this is not typical in this part of the world or in this culture. they use their own fresh-killed chickens to make the gazan classic maqluba. a traditional palestinian dish comprised of layers of fried eggplant, tomato, potatoes, carmelized onions, and chicken sautéed and simmered in a broth with nutmeg, cinnamon, cardamom and rice. it s a big family, children and grandchildren all living under the same roof. and it can get chaotic. so, lets talk about food and eat food because it s just sitting here. laila: yeah, yeah, yeah. sure. sure. sure. anthony: what do we have here? laila: okay, so this is called maqluba or maqluba. traditionally made with lamb and