Need I tell you, we didn’t have lamb for Easter. Instead we had one of our glorious whole, bone-in hams, with a side of Kielbasa. As much as we enjoyed our feast, I had lamb on my mind when we came back to the city. A couple of weeks ago, I’d found a recipe for Lamb Pizza. Pizza, I need not tell you, has pretty well taken over the world. And apparently Turkey is no exception. This particular pizza is the work of a woman named Semsa Denizsel who owns a take-out food shop and restaurant in Istanbul called Kantin. Chef Denizsel is no stranger to Food and Wine Magazine, which is where I encountered her recipe. She’s provided them with four of her recipes so far. I am sure there are more coming as Ms. Denizsel is acquiring a reputation as an authority on Turkish Cuisine. Kantin is located in Istanbul’s poshest neighborhood. Now 13 years old, the focus of the food there is simple, honest and homemade. The Chef is a complete locavore and a seasonal cook. So even when something like eggplant floods the markets of Istanbul, if it isn’t locally grown or in season you won’t find it at Kantin. What you will find is inventive cooking like these lamb pizzas spiced with red pepper and sweetened with sun-dried tomatoes. Topped with an egg and baked in a hot oven, they’re elevate a simple week night supper into an adventure.
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