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A Turkish Brunch: Splendid Fare for the First Saturday in August

Turkish Brunch platter: kalamata olives, fresh tomato and cucumber, hard boiled egg, havarti and feta cheese, and stuffed grapeleaves. Served with a basket of artisan breads (next pic) with butter and raspberry preserves. — at Café Zola.20130803-133806.jpg

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