|these are called çağla (pron: char-lar)|
In other words, unripened almonds. I think you have to be born Turkish in order to like these!
They are viewed here as an early harbinger of spring not necessarily a delicacy but even so, quite popular. I find it hard to understand the attraction in the land of baklava and sweet syrupy desserts.
I am almost late posting about these as spring is marching on and of course the almonds are getting riper by the day . But when you see these in the markets, you should be aware of what they are – and don’t buy them!
|çağla on the branch right now in our garden in assos|
This what they look like: pale green and furry. You bite into them and split the case with your teeth to find the kernel inside. At the market on Monday I had one just to have another try, but no, not for me. Most definitely not. The guys on the stall obviously thought I was mad as I spat it out!
|beautifully peeled and chilled fresh almonds|
However in the restaurants it’s another story. Don’t be surprised if suddenly a vendor from the street appears at your table bearing a tray like this laden with peeled almonds. This seems to be perfectly acceptable to the establishment and if you so desire, you order a plateful like the one above.
It's a sublime combination of freshness and texture. And only available now!