If you are allergic
to lamb and mutton, you may
have to take extreme caution while
in Turkey. Lamb/mutton is the "national
meat" and is used in all sorts of
dishes: grills/kebaps (of course), but also as stock for soups, stews and sauces, and in stuffed vegetables and some savory pastries.
Even if you were to eat vegetarian
dishes (which is possible), restaurant staff
may use utensils "contaminated" with
lamb to serve it.
Food allergies and their potential
seriousness (and fatal consqeuences)
are even more poorly understood in
Turkey than in North America and Europe.
I would venture
to say that allergies are hardly recognized
at all, so even if you were to tell
Kuzu etine çok
ciddi alerjim var, ölebilirim!
eht-tee-neh CHOHK jee-DEE ahl-lehr-ZHEEM
vahr, EARL-eh-bee-LEE-reem, "I
have a very serious allergy to lamb/mutton
meat, I could die!")
think they would really understand
what it meant in real-life terms. Some
might even think you were joking.
I hesitate to recommend that anyone
with lamb allergy stay clear
of most restaurant food, but you may have to
do that, at least most of the time,
and eat yoghurt, fruit, bread, salads
many many savory Turkish
stews and vegetable dishes contain
lamb or mutton as a flavoring.