Absolutely fascinating and I envy you the trip and the chance to see trapan being made. I saw it once only, with Engin Akin in her home village down in the southwest (hence Aegean) corner of Turkey where her cousin or auntie (I never figured out which) made it with a group of friends. No eggs in there's, just coarsely ground wheat (durum, I expect) and sour milky yogurt. It was sun-dried in clumps. I've also had it looser, more like a grain. (And then of course there's kishik in Syria--but I will let Anissa Helou answer that part of it.)
Too much to say for this little comment block but I was also puzzled that the archeobotanists (which is what I want to be when I grow up) said those folks were living on WILD olives and WILD grapes. Certainly those two products were well and truly domesticated before the 5th century BCE. So why did they say "wild"? Any clues?
Such an interesting read and really pretty pictures. Loved this - thankyou.
Absolutely fascinating and I envy you the trip and the chance to see trapan being made. I saw it once only, with Engin Akin in her home village down in the southwest (hence Aegean) corner of Turkey where her cousin or auntie (I never figured out which) made it with a group of friends. No eggs in there's, just coarsely ground wheat (durum, I expect) and sour milky yogurt. It was sun-dried in clumps. I've also had it looser, more like a grain. (And then of course there's kishik in Syria--but I will let Anissa Helou answer that part of it.)
Too much to say for this little comment block but I was also puzzled that the archeobotanists (which is what I want to be when I grow up) said those folks were living on WILD olives and WILD grapes. Certainly those two products were well and truly domesticated before the 5th century BCE. So why did they say "wild"? Any clues?