b'food mattersTastes of HomeTurkish Baked Eggplant KofteBY ILYSSE RIMALOVSKIThese intricate traditional Turkish handi- Baked Eggplant Kofte is served along-crafts include pottery, textiles and cop- side Turkish rice and yogurt.per cookware. Ingredients for most Turkish recipes are available at local markets. For specialty items, visit Bereket Marketplace in Monmouth Junction.W hen Mutlu Bascillarsriculture. The family was adjusting to life as youngbaklava, one of many dishes she learned from her family members leftimmigrantswhentheirdearunclerelocatedtomother. When Jeremy recently asked her to super-their Turkish home- New Jersey. Suddenly, New Jersey became theirvise his making baklava, she says, I was so proud. townofKilisinnew mecca. Considering it was his first time, it tasted as good 1966,theythoughtIn 1976 the Bascillars celebrated the bicenten- as it looked.they were coming tonial in their new New Jersey home, close to theirThefol-Americaforanex- uncle and a more robust Turkish community. Onlowing Baked tended visit. their way to citizenship, readjusting yet again butE g g p l a n t An invitation from a beloved uncle who hadwith a greater sense of belonging, they could nowKofterecipe settled in St. Louis evolved into a nine-month im- taste the American dreamwith a hint of cumin. is indigenous mersion in language, education and settling hereMutlu met her husband, Steven Feldman, atto the Bascil-for new opportunities. Rutgers University. They call Maplewood home,larsregion Thetransitionwasdifficult.Mutluandherhaving raised their two children, Serin and Jeremy,ofsouthernThe Bascillar family left Turkey for older sister, Birsu, were toddlers. Learning Englishwith family help nearby. Despite the fact that myTurkey.Koftethe United States in 1966. Parents was a great struggle for their parents, Seyfettin andkids are half-Turkish and dont speak the language,ismiddleNevin and Seyfettin with daughters Nevin. They all missed their homeland and close- their Turkishness is still very important to them,eastern-styleMutlu, left, and Birsu.knit community. she says. The food and traditions they see passedseasonedgroundmeatsimilartohamburgeror ButSeyfettinandNevinmadegreateffortsdown through my heritage is a priceless gift. meat loaf, hearty but not heavy. It is traditionally toestablishavery Turkishhousehold,insistingTaking a cue from her parents, Mutlu adornsserved with Turkish rice, salad, and a dollop of that only Turkish be spoken at home. They dec- her home with distinctive Turkish objects, a grow- cacik, a yogurt dip made with cucumber, mint and orated their first apartment with the few textilesing collection from more than a dozen trips todill. Nevin often prepares an extra tray to-go as an they took with them. Nevin handcrafted the rest.Turkey combined with inherited treasures. In herexpression of love for her family. And the best food was in my mothers kitchen,kitchen, a copper cezve sits on the stove ready toIlysse Rimalovski is a well-seasoned home chef, writer says Mutlu. Meat and vegetables cooked in olivebrew a pot of Turkish coffee. Ceramics of all sizesand culinary producer in Maplewood teaching cook-oil, bulgur, borek and baklavain time, Mutluand patterns and colors are begging to be filled,ing workshops at the Maplewood Senior Center. Have would share these dishes with her own children. perhaps with lentil soup or yogurt. food questions or need inspiration? Visit Ilysse Ideally Seyfettin began a job at the Department of Ag- Mutluismostfamousinhercirclesforheron Facebook, or send email to forilysse@icloud.com.22/ matters magazine / spring 2025'