GRAINS : BREAD TO BOREK

     Besides "ekmek"(ordinary white bread), "pide" (flat bread), "simit"(sesame seed rings),and "manti"(similar to ravioli), a whole family of food made up of thin sheets of a pastr called "börek" falls into this category.

     Ekmek, pide and simit are meant to be eaten the same day are baked, as they usually are. The leftover ekmek goes into a variety of dishes, becomes chicken feed, or is mixed with milk for the neighborhood cats.

     Manti, small dumplings of dough filled with a special meat mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika. This is a meal in itself as a Sunday lunch affair for the whole family, to be followed by an afternoon nap.

     Borek is a dish for special occasions and requires great skill and patience, unlessyou have thin sheets of dough already rolled out bought from your corner grocery store. Anyone who can accomplish this delicate task using the rolling pin, becomes the most sought-out person in their circle of family and friens. The sheets are then layered or folded into various shapes before being filled with cheese or meat mixes and baked or fried. Every household enjoys at least five different varieties of borek as a regular part of its menu.

     Along with bread, "pilav" is another staple pf the Turkish kitchen. The most common versions are the cracked-wheat pilaf and rice pilaf. A goog cracked-wheat pilaf made with whole onions, sliced tomatoes, gren peppers sauteed in butter, andboiled in beef stock is a mealş in itself. Many versions of the rice pilaf accompany vegetable and meat dishes. The distinguishing feature of the Turkish pilaf is the soft buttery morsels of rice which readily roll off your spoon, rather than sticking together in a mushy clump.