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By Roger Crowley

A gripping exploration of the autumn of Constantinople and its connection to the realm we are living in today.

The fall of Constantinople in 1453 signaled a shift in background and the top of the Byzantium Empire. Roger Crowley's readable and finished account of the conflict among Mehmet II, sultan of the Ottoman Empire, and Constantine XI, the 57th emperor of Byzantium, illuminates the interval in historical past that was once a precursor to the present clash among the West and the center East.

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1453: The Holy War for Constantinople and the Clash of Islam and the West

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Serves 4-6. Ayla Algar, author of Classical Turkish Cooking, provided the recipe for this soup. 6 CUPS GOOD CmCKEN OR MEAT STOCK 213 CUP HULLED WHEAT ( OR BARLEY) 39 EAT SMART IN TURKEY [Yogurt C;:orbasl, cantinuerfJ 3 1/2 CUPS PLAIN YOGURT 3 TABLESPOONS FLOUR 2 EGG YOLKS 2 CUPS COLD WATER SALT 2-3 TABLESPOONS UNSALTED BUTTER 1/4 CUP DRIED MINT LEAVES Bring the stock to a boil in a large, heavy pan. Stir in the grain, cover, and simmer over medium heat for about 40 minutes, until the wheat is tender.

The area around Bursa is famous for its peaches and chestnuts. A regional specialty is the sweet called kestane $ekert; or chestnut glace. Edirne is known for its fine kaJar peynirt; a mild, yellow cheese made from sheep's milk. The local treat in izmit is pi$maniye, a white, spun-sugar confection similar to cotton candy. Another regional dish, jnegol ko/test; is grilled meatballs containing semolina. The Aegean The Aegean is a rich agricultural region encompassing miles of coastline as far south as Fethiye and an area inland, or eastward, about two hundred miles including the cities of Afyon, Denizli and Mugla.

Who is from Sanhurfa, a city in southeastern Anatolia. This recipe is a variation of the famous recipe hiinkdr begendi (see Menu Guide, p. 69) . 4 LONG, THIN MEDIUM-SIZED EGGPLANTS 1 TABLESPOON OIL 2% 3 CUPS YOGURT CLOVES GARLIC, MINCED 46 Tastes a/Turkey 1 TEASPOON SALT 1 POUND GROUND LAMB OR BEEF 1 TABLESPOON BUTTER ( ) 1/2 TEASPOON SALT 1/2 TEASPOON PEPPER 1/2 TEASPOON RED PEPPER 1 LARGE GREEN BELL PEPPER, CHOPPED Roast the eggplants over a flame to char the skin. Cool. Peel skin and mince the flesh.

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