Calamari – Kalamar

Written by Katie Parla on March 17, 2009

I have to say that, thus far, I have not been overly impressed by the fried calamari I have eaten in Turkey…until now. Normally it tends to be served in rubbery rings caked in a tasteless soggy crust. But I’m an eternal fried calamari optimist (read: glutton), so I continue to order it, hoping for something like what I ate in Bodrum this weekend. Sweet, tender, and lightly floured, everything fried calamari should be. For a moment they even felt healthy. Now if only that were true…

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