kofte

last week one of ishaq’s coworkers invited us
to his posh condo in downtown kayseri.
apparently it was the most expensive apartment building in kayseri.
it was nice, though the grounds were unfinished,
which is not unusual even though the building is usually at least partially occupied.
i guess you get a discounted price
moving in before the grounds are totally completed.

we were each welcomed inside to our own set of house shoes.
the women and children were directed into the girly room.
it was like one of those rooms in southern houses that children aren’t allowed into.
too much breakable knick-knacks
and — according to rahmah — glittery stuff.
my girls and i left behind many a crumb,
just to make a house feel more like a home.

the lady of the house,
who was about 9 months pregnant with her second child,
gave us what looked like
hand-pressed kabobs garnished with lettuce,
some kind of soft bread with a type of cheese inside,
cake,
and, of course, bread.

i bit into the meat
and immediately wondered out loud
if it was cooked.
i sat for a minute
watching for what other folks did.
they took the bread,
added a bit of lettuce
then put the meat inside
and took a bite.
i did the same
and it was good and nicely spiced.

it was called kofte.
because of the intensity of labor
in continuously mixing the kofte,
usually only men prepare it.
it’s made of meat
(they never say what kind of meat),
bulgar and spices.
the spices, said our host, cook the meat
and it is best eaten within 24 hours.
i bet.

she said that it wasn’t for children,
would hurt their bellies,
but sanaa downed piece after piece.
i stayed right with her.
our host gave us some to take home.

it was only later that i found out
that i’d been eating raw meat
“cooked” by spices.
oh, the delightful surprises of foreign cuisine.