Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts

Sunday, June 20, 2010

The Middle East is Changing, and Ankara Knows It

By Ramzy Baroud



"Even despots, gangsters and pirates have specific sensitiveness, (and) follow some specific morals."

The claim was made by Turkish Prime Minister Recep Tayyip Erdogan in a recent speech, following the deadly commando raid on the humanitarian aid flotilla to Gaza on May 31. According to Erdogan, Israel doesn’t adhere to the code of conduct embraced even by the vilest of criminals.

The statement alone indicates the momentous political shift that’s currently underway in the Middle East. While the shift isn’t entirely new, one dares to claim it might now be a lasting one. To borrow from Erdogan’s own assessment of the political fallout that followed Israel’s raid, the damage is “irreparable.”

Countless analyses have emerged in the wake of the long-planned and calculated Israeli attack on the Turkish ship, Mavi Marmara, which claimed the lives of nine, mostly Turkish peace activists.

In “Turkey’s Strategic U-Turn, Israel’s Tactical Mistakes,” published in the Israeli daily Haaretz, Ofra Bengio suggested Turkey’s position was purely strategic. But he also chastised Israel for driving Turkey further and faster “toward the Arab and Muslim worlds.”

In this week’s Zaman, a Turkish publication, Bulent Kenes wrote: “As a result of the Davos (where the Turkish prime minister stormed out of a televised discussion with Israeli President Shimon Peres, after accusing him and Israel of murder), the myth that Israel is untouchable was destroyed by Erdogan, and because of that Israel nurses a hatred for Turkey.”

In fact, the Davos incident is significant not because it demonstrates that Israel can be criticized, but rather because it was Turkey — and not any other easily dismissible party — that dared to voice such criticism.

Writing in the Financial Times under the title, “Erdogan turns to face East in a delicate balancing act,” David Gardner places Turkey’s political turn within a European context. He sums up that thought in a quote uttered by no other than Robert Gates, US defense secretary: “If there is anything to the notion that Turkey is moving Eastward, it is in no small part because it was pushed, and pushed by some in Europe refusing to give Turkey the kind of organic link to the West that Turkey sought.” But what many analysts missed was the larger political and historical context, not only as pertaining to Israel and Turkey, but to the whole region and all its players, including the US itself. Only this context can help us understand the logic behind Israel’s seemingly erratic behavior.

In 1996, Israeli leaders appeared very confident. A group of neoconservative American politicians had laid out a road map for Israel to ensure complete dominance over the Middle East. In the document entitled, “A Clean Break: A New Strategy for Securing the Realm,” Turkey was mentioned four times. Each reference envisaged the country as a tool to “contain, destabilize, and roll back some of .. (the) most dangerous threats” to Israel. That very “vision” in fact served as the backbone of the larger strategy used by the US, as it carried out its heedless military adventures in the Middle East.

Frustrated by the American failure to reshape the region and unquestioningly eliminate anything and everything that Israel might perceive as a threat, Israel took matters into its own hands. However, in 2006 and between 2008 and 2009, it was up for major surprises. Superior firepower doesn’t guarantee military victory. More, while Israel had once more demonstrated its capacity to inflict untold damage on people and infrastructure, the Israeli weapon was no longer strategically effective. In other words, Israel’s military advantage could no longer translate into political gains, and this was a game-changer.

There are many issues the Israeli leadership has had to wrangle with in recent years. The US, Israel’s most faithful benefactor, is now on a crisis management mode in Iraq and Afghanistan, struggling on all fronts, whether political, military or economic. That recoil has further emboldened Israel’s enemies, who are no longer intimidated by the American bogyman. Israel’s desperate attempt at using its own military to achieve its grand objectives has also failed, and miserably so.

With options growing even more limited, Israel now understands that Gaza is its last card; ending the siege or ceasing the killings could be understood as another indication of political weakness, a risk that Israel is not ready to take.

Turkey, on the other hand, was fighting — and mostly winning — its own battles. Democracy in Turkey has never been as healthy and meaningful as it is today. Turkey has also eased its chase of the proverbial dangling carrot, of EU membership, especially considering the arrogant attitude of some EU members who perceive Turkey as too large and too Muslim to be trusted. Turkey needed new platforms, new options and a more diverse strategy.

But that is where many analysts went wrong. Turkey’s popular government has not entered the Middle Eastern political foray to pick fights. On the contrary, the Turkish government has for years been trying to get involved as a peacemaker, a mediator between various parties. So, yes, Turkey’s political shift was largely strategic, but it was not ill-intentioned.

The uninvited Turkish involvement, however, is highly irritating to Israel. Turkey’s approach to its new role grew agitating to Israel when the role wasn’t confined to being that of the host — in indirect talks between Syria and Israel, for example. Instead, Turkey began to take increasingly solid and determined political stances. Thus the Davos episode.

By participating at such a high capacity in the Gaza Freedom Flotilla, with firm intentions of breaking the siege, Turkey was escalating its involvement well beyond Israel’s comfort zone. Therefore, Israel needed a decisive response that would send a message to Turkey — and any daring other — about crossing the line of what is and is not acceptable. It’s ironic how the neoconservatives’ “A Clean Break” envisaged an Israeli violation of the political and geographic boundaries of its neighbors, with the help of Turkey. Yet, 14 years later, it was Turkey, with representatives from 32 other countries, which came with a peaceful armada to breach what Israel perceived as its own political domain.

The Israeli response, as bloody as it was, can only be understood within this larger context. Erdogan’s statements and the popular support his government enjoys show that Turkey has decided to take on the Israeli challenge. The US government was exposed as ineffectual and hostage to the failing Israeli agenda in the region, thanks to the lobby. Ironically it is now the neoconservatives who are leading the charge against Turkey, the very country they had hoped would become Israel’s willing ally in its apocalyptic vision.

London Progressive Journal

RENEGADE EYE

Wednesday, August 19, 2009

Food and Blogging: The Turkish Edition

I asked several bloggers, to send me recipes; preferably easy to prepare, common ingredients, ethnic etc. In addition if I print the recipe, I'll plug your blog. Send recipes to me at the email address at my profile. I was going to print them all in one post, but I acquired too many. Political agreement doesn't matter. Atleast every month I'll continue this series. Leave comments about food, the blog, restaraunts etc. Everyone who sent recipes, will eventually have them published. I'm going in random order

Today we visit Turkish cuisine and blogging. One blogger lives in Turkey, moved to the US, and one who presents Kurdish/Turkish food.

Turkish Marxist/Laconian Mehmet Çagatay. He says about Batrik, I had spent my childhood in Mersin, a southern city of Turkey. There was a sort of salad (Batirik) that is uniqely belong to the region. That was my favorite food in these times

Batrik





For 7 People:

1.5 cups of fine bulgur wheat
1 cup of warm water
1 Tbs sesame seeds
3Tbs tahini
1/2 cup olive oil
1 big onion, grated
1/2 Tbs salt
2 tsp cumin
1 Tbs pepper paste (could be found in Middle East stores)
1/2 bunch of mint and parsley
4 mid size tomatoes, peeled and chopped finely
4 scallions
3 anaheim peppers
2 pickling cucumber
2 leaves of lettuce
6 – 7 cups of cold water
Lemon juice, or pomegranate juice to taste

How to make it:

Put the bulgur in a deep dish and pour warm water over it. Let it soak
In a nonstick pan, fry sesame seeds finely and add tahini. When the mix becomes too thick, take it off the heat and add to the bulgur
While making sure all the ingredients are mixed well, add the grated onion, pepper paste, cumin, olive oil, salt and start kneading it. If necessary, add little amounts of water to help mixing
Add the peeled, chopped tomatoes, cucumbers and lettuce leaves and mix again
Add the cold water, to get a very think cold soup consistency
Add lemon or pomegranate juice to taste


Now to America via Turkey comes from one of my favorite bloggers recipes. Nevin presents carrot rolls (havuc kafte). She says, Here is a recipe that my kids grew up with. I have been very conscious about their eating habits ever since they were babies. I have always prepared "real" food and never taken them to fast food restaurants. I have a lot of great recipe's for kids especially.... :) (if you wish any more, I got tons up my sleeve)

This dish originated in the Ottoman Palace kitchens.. It is very typical of Istanbulian style of cooking. Not hot or overly spicy. Healthy and great for kids....

Havuc Kofte (Carrot rolls)





Serves 4 people:

- What do you need?

10 medium sized carrots, peeled and sliced
2 slices bread or bread crumbs
6 dried apricots, finely sliced
3-4 spring onions, finely sliced
2 tablespoons of pine nuts
2-3 cloves of garlic, crushed (this is totally up to the cook, depending on how much you like garlic)
1 egg
finely chopped parsley and dill
salt and pepper
Few tablespoons of thick creamy yogurt
Flour

- How to prepare it?

Steam the carrots until soft. Drain well and put them in a large bowl. Mash with a fork...
Then add the bread crumbs dried apricots, spring onions, pine nuts, garlic, salt, pepper, 1 egg, parsley and dill.

Tip: If there is unnecessary liquid in the mixture, add more breadcrumbs.

Mix everything together. The mixture should be moist and sticky.
Make small size oblong shapes.

On a separate flat surface, place some all purpose flour and dip the carrot rolls in it. (This may seem difficult as the mixture is so sticky, but once dipped in flour the "Kofte" are easy to handle) After dipping each carrot rolls in the flour, put them a side.

- Cooking?

Heat a thin layer of oil in a large frying pan and place the kofte in it. Roll them over to brown on all sides.
After cooking all sides, place them on a paper towel to get rid of unwanted oil.

Transfer to a serving dish and put a large spoon of creamy yogurt on top.


And now I return to Kurdish Turkish cuisine. Rastî presents Cacik--Cold Yogurt and Cucumber Soup. ,i>This soup is eaten all over Turkey, including the Kurdish Region. It's included with meals or is used as part of a meze selection, and it's wonderfully cooling on hot summer days.


Cacik--Cold Yogurt and Cucumber Soup





1/2 lb. cucumbers--preferably "Persian" cucumbers (available at Asian markets)
2 cups whole milk, whole fat yogurt--don't even think of using that nasty low-fat/no-fat kind
2 tsp white vinegar
1 tsp olive oil
2 tsp fresh mint, finely chopped or 1 tsp dried
1/2 tsp fresh dill, finely chopped or 1/4 tsp dried
1 tsp salt or to taste
ice cubes

If you use regular cucumbers, peel and seed them, then coarsely grate. "Persian" cucumbers only need to be grated. In a large bowl, whisk the yogurt until smooth. Mix in the grated cucumber, vinegar, olive oil, mint, dill, and salt. If the yogurt seems thick, add a bit of water to thin it. Put the cacik in the refrigerator for a couple of hours until it is very cold. Serve in individual bowls, adding ice cubes for extra chill.

Alternately, mash one garlic clove and stir it in with the other ingredients. Leave the clove in the cacik while it chills, but remove it before serving. It will add just a hint of garlic flavor to the cacik.


Blogs Listed:
Mehmet Çagatay
The Nevin Politology
Rastî



RENEGADE EYE

Thursday, July 10, 2008

Food and Blogging Continues: Try Kurdish-Turkish

There is no interest in my sardine tacos, or my use of coffee as a spice. I asked several bloggers, to send me recipes; preferably easy to prepare, common ingredients, ethnic etc. In addition if I print the recipe, I'll plug your blog. Send recipes to me at the email address at my profile. I was going to print them all in one post, but I acquired too many. Political agreement doesn't matter. Atleast every month I'll continue this series. Leave comments about food, the blog, restaraunts etc. Everyone who sent recipes, will eventually have them published. I'm going in random order.

The next recipe comes from the Turkish-Kurdish blog Rastî. If you are interested in the struggle of the Kurdish people, particularly in Turkey for national rights, this blog is where to go for the latest news. You will find information not found in mainstream sources. Where else will you learn that there are few Turkish Kurds on the Iraq border, contrary to what Turkey will tell you.






Now the Main Event

Eggplant Kurdish Style



I never use the large, roundish eggplants for this because they have to be soaked in salt water to remove the bitterness. For this recipe, the eggplants must be whole. The slender eggplants in the West, known as "Japanese" or "Chinese" eggplants, are the ones to use for this recipe, as they are not bitter and require no soaking.

Eggplants cooked on coals acquire a smoky, slightly sweet, taste. The addition of red pepper flakes compliments the smoky sweetness very well. This dish can be served with grilled meats or as a meze selection.


6 slender eggplants (called "Japanese" or "Chinese" eggplant and available at Asian markets)
salt to taste
red pepper flakes to taste
olive oil
one lemon
one garlic clove, finely chopped


Wash and dry the eggplants. In a grill with hot coals, lay the eggplants directly on the coals, turning them as they char. Cook them until they are completely soft. Don't worry if they turn black on the outside but take care not to let them burn. Remove them from the coals and let them cool a bit. Peel them, removing all the skin with your fingers or a paring knife. Cut off the tops and throw them away. Slice the eggplants on a plate and mash them with a fork. Add salt, red pepper flakes, a couple of tablespoons of olive oil, the chopped garlic, and a few squeezes of the lemon. Mix the added ingredients into the eggplant flesh well. Serve just warm or at room temperature.

Alternately, some people leave out the red pepper flakes and garlic, and instead substitute a couple of tablespoons of thick yogurt, like labne, and black pepper to taste.


Cacik--Cold Yogurt and Cucumber Soup



This soup is eaten all over Turkey, including the Kurdish Region. It's included with meals or is used as part of a meze selection, and it's wonderfully cooling on hot summer days.


1/2 lb. cucumbers--preferably "Persian" cucumbers (available at Asian markets)
2 cups whole milk, whole fat yogurt--don't even think of using that nasty low-fat/no-fat kind
2 tsp white vinegar
1 tsp olive oil
2 tsp fresh mint, finely chopped or 1 tsp dried
1/2 tsp fresh dill, finely chopped or 1/4 tsp dried
1 tsp salt or to taste
ice cubes

If you use regular cucumbers, peel and seed them, then coarsely grate. "Persian" cucumbers only need to be grated. In a large bowl, whisk the yogurt until smooth. Mix in the grated cucumber, vinegar, olive oil, mint, dill, and salt. If the yogurt seems thick, add a bit of water to thin it. Put the cacik in the refrigerator for a couple of hours until it is very cold. Serve in individual bowls, adding ice cubes for extra chill.

Alternately, mash one garlic clove and stir it in with the other ingredients. Leave the clove in the cacik while it chills, but remove it before serving. It will add just a hint of garlic flavor to the cacik.


Ayran (called "Dew" in Kurdish)



Ayran is a yogurt drink that is served everywhere in Turkey. It's especially popular as the drink to accompany grilled meat or kebap meals, although I've had it with other meals as well. It can be made with plain water or with carbonated water. It should be served as cold as possible and it's very cooling and thirst-quenching on hot days.


Whole milk, whole fat yogurt--again, ban the low-fat/no-fat kind
Tap water or carbonated water
salt to taste

You should use equal parts of yogurt and water (for example, two cups yogurt and two cups water). Put the yogurt in a large bowl and whisk it until smooth. Add an equal amount of water and whisk until well blended. Season with salt to taste. If the yogurt seems to make the ayran a bit thick, add a little more water. Ayran should be served very cold. If you use carbonated water, make sure you have chilled it well ahead of time because you will need to serve the carbonated version rather soon after mixing so it doesn't go flat.

Alternately, sprinkle each individual ayran serving with finely chopped mint.

Rastî



RENEGADE EYE