All you want to know about T

1
All you want to know about Türkiye

• WELCOME  TO  TURKISH  CUISINE ...
• Have you ever heard of Shish Kebab ? Pieces of
  lamb grilled over charcoal...A delicious Turkish
  dish, well known by  people who have visited
  Istanbul...
• What about Döner Kebab ? A roll of lamb on a
  vertical skewer turning parallel to a hot
  grill...A typical Turkish dish..
• Turkish Yoghurt...Other specialties Pilav and
  Dolma (the name given to grape leaves,or green
  peppers stuffed with rice and spices) might not
  be familiar to you...
• But Turkish sweets Lokum (Turkish Delight) and
  Baklava...Worldwide famous...
• If you are interested in ethnic food, come and
  try the Turkish Cuisine...

2
Food Drinks

• Visitors who are not familiar with Turkish
  cuisine have a delightful surprise in store for
  them stemming partly from the spectacular
  variety of ingredients and partly from the
  influence of the numerous civilizations which
  have inhabited Anatolia throughout history,
  Turkish cuisine is simply delicious.
• Regional Regional Specialities
• As you visit different areas of Turkey, there are
  local specialities which must be eaten in their
  home region to be fully appreciated. Thus Kanlica
  in Istanbul is famous for its yoghurt, Bursa for
  its Iskendar Kebab, Gaziantep for its pistachio
  nuts, the Black Sea for hamsi (fried anchovies)
  and corn bread and the Syrian borderlands (Urfa
  and Adana) for spicy shish kebabs.

3
Startersand Soups

• A meal out will usually start with a selection of
  mezes -- appetizers -- from an enormous and very
  colourful platter brought to your table by the
  waiter. Cold mezes include stuffed mussels (midye
  dolma), humus, pureed aubergine salad (patlican
  salatasi), stuffed vine leaves (yaprak dolma) and
  Circassian chicken (cevizli tavuk). Among the
  selection of hot mezes are usually borek, (thin
  layers of flaky pastry stuffed with cheese, meat
  or spinach), sautéed lamb's liver with onions and
  kalamari.
• Salad lovers will find a variety of unusual,
  spicy herbs appearing along with the standard
  tomato and cucumber, especially in the south.
  Roka is a bitter herb which translates as rocket
  in English, and you may also find spiky dereotu
  (bitter cress), nane (fresh mint) or even kuzu
  kulla (sorrel). A spinachy-textured vegetable
  frequently served in garlic-yogurt is called
  semizotu, known to us as purslane.

4
Lentil Soup

• Ingredients (6 servings) 1 glass red lentils
  4 glasses of broth 1 glass water 1
  tablespoon flour 1 onion 1 carrot 1
  tablespoon margarine 4 slices of white bread
  3 tablespoons margarine 2 egg yolks 1
  glass of milk Salt to taste Chop the onion,
  put into a saucepan with 1 tablespoon of
  margarine and sauté. When onion is semi-sautéed
  add the flour and mix well. Wash the lentils,
  chop the carrot and put them in the saucepan.
  Pour the broth and water into the saucepan, add
  salt as desired and cook the soup for 30 minutes
  until the lentils are pasty. Strain the soup and
  pour it back into the same saucepan. Bring to the
  boil. Meanwhile blend egg yolks with milk well in
  a bowl and mix this into the soup. Remove
  saucepan from heat after 2 minutes. The soup is
  now ready to be served. Cut 4 slices of white
  bread into cubes. Fry bread in a pan with 2
  tablespoons of margarine. Drain off the margarine
  and put the bread cubes (croutons) on the soup

5
Wedding Soup (Dügün Çorbasi)

• Ingredients                               
  Measure                Amount            
• Lamb meat with bone                  
  ----                            ½ kg.Water
                                          4
  cups                       960 gSalt             
                                 2
  teaspoons               12gEgg                   
                           1 medium size           
  50gLemon Juice                                1
  ½ tablespoons          20gAll- purpose
  flour                          ¼
  cup                        30g Water             
                              1 cup                 
           240gButter or margarine                 
       1 tablespoon               15gRed
  Pepper                                 ½
  teaspoon                 1g
• InstructionsSimmer meat in 4 cups of water in a
  large saucepan until tender. Remove from liquid
  drain. Bone and dice stir in liquid. Add 1 cup of
  hot water. Season with salt, cover and simmer
  gently. Combine beaten egg, yolk, lemon juice and
  flour, mixing well.  Add 1 cup of cold water
  stir Blend in broth gradually stirring
  constantly. Simmer gently for 2-3 minutes. Remove
  from heat. Melt margarine in a skillet. Add red
  pepper stir. Sprinkle over soup. Serve hot.
• (In the past, this dish was served to guests
  during wedding ceremonies.  For this reason it is
  called Wedding Soup)

6

• Tarhana Soup 
•  Ingredients 100 gr. yeast 300 gr. onions
  1000 gr very ripe tomatoes 250 gr. big red
  peppers (may be hot or sweet according to taste)
  250 gr. natural yoghurt (unsweetened and
  unflavored) 2000 gr flour 1 glass of water
  Mix yeast with water and make it into a paste.
  Peel and strain tomatoes. Chop the peppers
  thinly. Grate the onions. Mix the yeast, yoghurt,
  tomatoes, peppers and onions in a bowl until they
  turn into a thick liquid. Start kneading the
  mixture by adding flour gradually. Knead the
  dough until it becomes very thick. Flour a tray,
  put the thick dough on the tray and cover it with
  a piece of cloth. If the dough is in a warm place
  it will puff up in 1 hour, if it is in a cool
  place it will puff up in 5-6 hours. When the
  dough has puffed up, remove it from the tray and
  knead well. Then put it on the tray as before and
  cover it. Go on with the same procedure until the
  dough no longer puffs up. Now that your tarhana
  is ready, you can take a piece of the dough and
  see that it breaks without stretching. Form the
  dough into small pieces, place pieces on a cloth
  and let them dry. Check the pieces as often as
  possible for drying. Crumble the dried pieces.
  (It is necessary to check the dough often,
  because if the dough dries too much, crumbling
  gets more difficult.)

7
Olive Salad

• Ingredients1. Chick Peas - 1 can2. Chopped
  Cucumber, Onion, Celery, Coriander, Tomatoes,
  Lettuce - can also include Peppers, Romaine,
  Broccoli, Carrots and other veggies.3. Salt - to
  tasteFor Dressing1. Olive Oil2. Lemon -
  13. Garlic - 2 cloves4. Black Pepper - 1/2
  tbsp To make salad Drain and wash the chick
  peas and layer them in a salad bowl. Then add all
  the veggies and salt. Mix well.To make the
  dressing Mix olive oil, lime juice, garlic and
  pepper.Drizzle the dressing over the salad.
  This can also be substituted with any kind of
  ready-made dressing available in the market.
  Also, I garnished the salad with few nuts to make
  it more exciting.

8
Potato Salad

• POTATO PUREE SALAD (Patates Püresi) (Salatasi)
• 4 large white potatoes1 finely chopped onion1/4
  cup olive oil1 tblsp vinegar2 tsp lemon juice2
  hard boiled eggs1 large tomato1/2 cup chopped
  parsleysalt and pepper to taste8-10 black
  olivesBoil and peel the potatoes and mash well
  with a fork in a bowl. Add chopped onions,
  parsley, salt and pepper, vinegar, oil and lemon
  juice and mix well. Cut hard boiled eggs and
  tomato into wedges and garnish the smoothed top
  of the puree salad with them. Black olives are
  part of the garnish as well as some wedges or
  slices of fresh hard tomatoes. 

9
Main courses

• Main courses are generally fish or meat kebabs,
  though this word is used in a much wider sense
  than generally understood in the West. The spices
  and herbs used to delicately flavor the meat
  varies from region to region. Guvec dishes are
  delicious casseroles cooked in earthenware pots.
  Et sote, a kind of goulash, is very good, as is
  coban kavurma. The eating of fish has an elevated
  if not cult status in Turkey. It is best eaten in
  an open-air restaurant by the sea, preferably
  Anadolu Kavagi, Rumeli Kavagi or Kumkapi, always
  accompanied by raki, and enjoyed in the company
  of good friends. The choice depends on the catch
  of the day, and may include swordfish (kilic),
  bluefish (lufer), turbot (kalkan) or lobster
  (istakoz).
• The staple of lunch time cafeterias is ev yemek,
  which translates literally as home food,
  signifying tasty vegetable and meat-based stews.
  An interesting aspect of Turkish drinking culture
  is the all-night iskembe parlor, which serves
  tripe soup. It is considered medicinal after a
  night on the town, with crushed garlic from a
  bowl, red pepper, oregano and vinegar added to
  taste.

10
Turkish Döner

• Short for dönerkebab, from the Turkish for
  rotating grilled meat, and closely related to the
  Greek gyros or the arab schawarma, it is hard to
  think of a döner without thinking meat.

11

• Lahmacun (Turkish pizza) 
•   Ingredients
• A pack of pitas
• 1 lb ground beef
• 1 lb white onion
• 1 or 2 tomatoes
• Salt, black pepper to taste
• If you can't find tomatoes, you can replace it
  with 2 table spoons of tomatoe puree.     
•  Preparation
• Peel, wash, place onions with tomatoes in a food
  processor and ground. 
• Add salt, black pepper and meat, ground 30
  seconds more. 
• With the help of a spoon spread this mixture over
  pitas. 
• Put them in oven and bake at 400F about 20-30
  minutes. 
• Check to see whether meat is cooked. Serve hot.

12

• Menemen can be used in a couple of different ways
  such as Turkish breakfast specialty or lazy
  dinner option or great summer dish.   Must-have
  traditional ingredients for menemen are eggs,
  tomato, onion, peppers (preferably banana
  peppers), and parsley. I modify the traditional
  recipe by replacing onions with green onions and
  adding feta cheese. menemen for four6 eggs,
  well-beaten4 juicy tomatoes, diced (you can also
  use canned diced tomatoes prefer petite diced
  ones or put regular one in blender for a couple
  of seconds)3 green onions with tops, finely
  chopped4 fresh peppers, finely chopped (I used
  red and orange Italian sweet peppers and 2 green
  chilies)1/2 cup crumbled feta1/2 bunch flat
  leaf parsley, finely chopped2 tsp spicy pepper
  flakes1 tsp black peppersalt1-2 tbsp oil or
  butter
• -In a frying pan heat oil and add onion. Cook on
  medium until they're soft and then add fresh
  peppers.-Once they're cooked, pour in tomatoes,
  salt, and pepper. Wait until tomatoes cook down a
  little. -Stir in beaten eggs and feta. Stir
  constantly.-Right before eggs are cooked, add
  chopped parsley.-Serve with bread.

13
SHISH KEBAB - Sis Kebab

• 5 Servings1 kilo of lamb meat (from the thigh
  or shoulder) cut into small pieces.2 green
  peppers4 tomatoes   Peel and seed the tomatoes
  and cut them into large pieces. Cut the green
  peppers in half, remove the seeds and cut into
  smaller pieces, Skewer a piece of meat, tomato,
  green pepper successively. Boil on a barbecue, 3
  to 4 minutes per side.

14
Kebap With Eggplant (Patlicanli Kebap)

• 5 Servings1 kilo lamb meat 2 glasses of water
  2 onions 2 soup spoons butter 2 tomatoes (or
  1/2 coffee cup tomato sauce) 4 small
  eggplantssalt, pepper  Peel and cut the
  eggplants lengthwise into 4 pieces, then each
  quarter in 3 cm. long pieces. Soak the eggplant
  pieces in well salted water for 1/2 hour. Then
  squeeze them and fry them in a frying pan where
  the butter and some oil have been heated. Remove
  them from the frying pan and put aside.
• Then, in the same frying pan, partially cook the
  meat for 3 or 4 minutes, then put it all in a
  saucepan where the kebab will be cooked. In the
  frying pan, brown the onion that has been halved
  and cut into fine slices. Add the peeled, diced
  tomatoes (or the tomato sauce diluted in a half
  glass of water). Stir for one minute. Add a
  coffee spoon of pepper, a soup spoon of salt, 2
  glasses of hot water, the tomatoes and onions to
  the meat in the saucepan. Cook for about 1 and
  1/2 hours until the meat becomes soft. Add the
  previously cooked eggplant to the saucepan and
  cook 30 to 40 minutes more.

15
Firinda Pilic Kizartmasi (Roasted Chicken)

• 4 Servings1 small coffee cup of yoghurt 1
  tablespoon margarine1 tablespoon tomato paste 2
  chickens Salt  Put the chickens into a
  saucepan, cover them with water, add salt and
  cook them only as much as they do not fall apart.
• Put the chickens into a large pan. Cover with a
  sauce of well beaten yoghurt, tomato paste and
  melted margarine. Put the pan into the oven to
  roast until brown.
• Meanwhile make a delicious "ic pilav" described
  in this series with the chicken broth to serve
  with the meal. You can use the sauce of yoghurt,
  tomato paste and melted margarine with roasted
  meat, poultry and game. It's always a success.

16
Dry White Bear Pilaki (  Kuru Fasulya Pilakisi)

• 6 Servings1 and 1/2 coffee spoons salt1 and
  1/2 coffee spoons sugar1 carrot1 celery, 1
  potato, 1 tomato1 clove of garlic1 coffee cup
  water1 finely chopped onion2 and 1/2 cups olive
  oil250 grams dry beans  Soak the beans in
  water overnight. Place them in a saucepan of
  water, heat on low flame for 45 minutes and then
  drain. Peel and dice the vegetables, and cut the
  garlic into thin slices.
• Heat the oil in a saucepan, add the onion and
  garlic and brown for 2 minutes. Then add the
  carrot and brown for 2 minutes, then add the
  celery and potato and brown them for 2 minutes as
  well. Finally add the beans, the grated tomato,
  water, salt and sugar and cook on a very low heat
  for 1 hour. Serve when cool.

17
Eggplant with Olive Oil(Imam Bayildi)

•  5 Servings 1 and 1/2 tea cups water1 medium
  tomato3 cloves of garlic3/4 glass of olive
  oil5 medium eggplants 5 not too large
  onionschopped parsley, salt to taste    Remove
  the stems of the eggplants leaving 2 cm
  remaining. Peel the eggplant leaving length-wise
  bands 2 cm wide (to prevent the eggplant from
  crumbling while cooking). Cook them in olive oil,
  turning them on all sides. (They may be
  previously treated with salt to prevent them from
  absorbing too much oil while being cooked).
• In a frying pan, brown the onion which has been
  cut into very fine rings, and the garlic cut into
  small pieces. When the onion and garlic begin to
  turn brown, add the chopped parsley. Place the
  eggplants side by side in a baking dish or in. a
  large cake mold. Split the eggplants lengthwise
  and remove some of the seeds if necessary,
  spreading the two halves apart. In the cavity,
  put the mixture of garlic, onion and cooked
  parsley. Garnish each eggplant with a tomato
  ring.
• Place the remaining oil on the bottom of the dish
  or mold, (if none remains, make a sauce with 2 or
  3 tomatoes). Place in a warm oven for 20 minutes.
  Serve when cool.

18
Etli Yaprak Dolmasi Stuffed Grape Leaves

• To Prepare the Filling Icin hazirlanisi 500
  grams ground meat 150 grams rice 1/2 soup spoon
  salt, a little pepperChopped dill, parsley and
  mint 5 (1/2 bunch each)5-6 finely chopped
  onions    Place the onion on a soup plate,
  sprinkle with salt, and knead until the onion
  becomes transparent. Add water and drain. Repeat
  this procedure twice.Place the prepared onion
  and all the other ingredients in a bowl, and mix
  very well. The filling is ready.  6 Servings1
  soup spoon butter 500 grams grape leaves (fresh
  or preserved in salt) the juice of one lemon   
• Chose small, finely veined leaves. Remove the
  stems. Boil the leaves for 5 minutes in 10
  glasses of water to which the lemon juice has
  been added. Remove them from the water, drain and
  let cool. Put the firmest leaves with the most
  veins on the bottom of the saucepan.Place the
  stuffed leaves in a saucepan. Add 2 and 1/2
  glasses of water, and the butter and cook on a
  low heat for. 35 or 40 minutes.

19
Manti   

• RECIPE   1 and 1/2 coffee spoons red pepper12
  glasses water 200 grams ground meat 3 onions 5
  cloves of garlic5 soup spoons butter500 grams
  bowtie noodles 500 grams yoghurt   In a
  saucepan, brown the onions in 3 and 1/2 soup
  spoons of butter. Add the ground meat and a
  coffee spoon of salt. Mix and cook on a low heat,
  then put aside.
• In another saucepan, boil the noodles for 15
  minutes in salted water. Drain. Pour the noodles
  into the sauce pan containing the meat. Mix and
  reheat.
• Beat the yoghurt and crushed. garlic. Pour the
  noodles onto a serving dish and pour the yoghurt
  sauce over them. Finally sprinkle the dish with a
  soup spoon of melted butter to which red pepper
  is added. For the Sauce1 and 1/2 coffee
  spoons red pepper100 grams butter400 grams
  yoghurt
• For Boiling6 glasses meat broth   Make a
  hollow place in the center of the flour. Put an
  egg yolk and a whole egg, 1/2 soup spoon salt and
  a coffee cup of water into it. Make a dough. Roll
  it into a ball and cover with a damp cloth. Let
  stand 1 hour.
• Sprinkle the dough and rolling pin with flour and
  roll out the dough as thin as possible. Cut the
  dough into 5 cm. squares.
• To Prepare the Filling
• Brown the finely chopped onions and ground meat
  for 3 minutes. Add salt, pepper and stir. Place a
  small portion of this mixture, the size of a
  large hazelnut, in the center of each square of
  dough, Fold each corner to the center, sealing
  the sides so that the small package will not
  become undone. Some people find it easier to make
  a single fold triangle shape manti. Close the
  sides well.
• Place the "manti" in a large, round, buttered
  cake mold and bake for about 25 minutes, until
  they are brown.
• Pour the broth over the "manti", then either
  return them to the oven, or cook over a low heat,
  until they have absorbed all the liquid. Place
  the "manti" in a serving dish. First pour 50
  grams of melted butter over them, then 400 grams
  of beaten yoghurt, and finally 50 grams of butter
  mixed with a coffee spoon of red pepper.

20
Börekler

• Sigara Boregi, Muska Boregi 
•  For approximately 12 borek1 yufka1/2 bunch
  dill1/2 bunch parsley1/2 glass oil150-200
  grams white cheese    Spread out one "Yufka" and
  fold it in half. Cut along the diameter,
  producing 2 half-circles, one on the other.
• To make the "cigarettes" trace 5 to 7 lines from
  the center of the straight side, forming sharp
  triangles. Place a little mixture of white
  cheese, parsley and dill at the base of the
  triangle. Roll toward the point while folding in
  the 2 sides to prevent the filling from leaking
  out. To make the point stick to the dough, dip it
  in a saucer of water before finishing the last
  roll.
• When made, the "amulet borek" has a triangular
  shape. Fold the "yufka" in two and cut along the
  diameter to obtain the 2 half-circles, one over
  the other. Cut each "yufka" with a knife in 10
  cm. wide lengths perpendicular to the diameter,
  giving you long strips of dough.
• Place a small portion of mashed white cheese,
  parsley and dill mixture at the base of each
  strip. Take the small side of the strip and fold
  it to the large side, and then take the point and
  fold it to the next side. Continue until the end
  of the strip. (See diagram).
• Stick the last point to the dough by dipping it
  in water first. When the borek are thus prepared,
  fry them in oil until golden brown in color.

21
Puf Boregi Puf Börek

• 1 egg 1 soup spoon olive oil 1 to 1 and 1/2
  glasses of oil for cooking 250 grams flour 250
  grams white cheese or, 250 grams ground meat
  mixed with grated onion3/4 coffee cup water 75
  grams butter   Make a dough with the flour,
  water, egg and oil. Wait 15 minutes. Separate the
  dough into 5 equal pieces. Roll the 5 pieces with
  a pastry rolling pin. Spread melted butter on
  each surface and place one on the other. Let
  stand 1/2 hour.
• Now roll out the dough as fine as possible into a
  large disk. On one half of the disk, place small
  portions of the filling, be it white cheese or
  meat mixed with onion. The small portions should
  be spaced about 10 cm. apart. Fold the empty half
  over the filled half. Around the base of each
  portion of filling cut a half-moon with an
  aluminum saucer or something similar. Press
  around the circumference of each mound with your
  fingers to close it well, then fry the borek in
  oil.

22
Köfteler

• Dry Köfte - Kuru Kofte 5 Servings 1 soup spoon
  butter1/2 coffee cup water100 grams bread
  (without crust)2 eggs2 small onions, grated. 4
  soup spoons flour750 grams of ground lamb, or a
  mixture of ground beef and lamblittle pepper and
  cuminSalt to taste   Soak the bread in water,
  and when thoroughly soaked, remove from the water
  and sponge by hand.
• Place the bread in a salad bowl. Add 2 eggs,
  salt, pepper, cumin, onions, water and the ground
  meat. Knead and roll in the palm of your hand
  until they have the thickness and shape of a
  finger. Roll the kofte in flour, then fry them in
  butter for 4 or 5 minutes.

23
Woman Thigh Köfte (Kadin Budu Köfte)

• 5 Servings500 grams ground meat (preferably
  lamb2 egg whites 1 small coffee cup of rice1
  finely chopped onion1/2 soup spoon salt
• For frying 2 egg yolks a glass of oil  Mix
  all the ingredients, except the oil and egg
  whites. Knead. Make flattened ovals 5 cm. long.
  Place these meat patties side by side in a large
  frying pan and cover with water. Cook on medium
  heat. As soon as the water is absorbed place the
  enlarged patties on a plate.
• Beat the yolks in a bowl. Heat the oil in a small
  frying pan. Place each patty in the egg yolk,
  then in the oil. Brown each side for 3 minutes
  and serve at once.

24
Humus

• . Humus have received the highest demand, so I
  wanted to start with the humus recipe. Below the
  ingredients youll need for preparation
• Tahini (1 tablespoon)
• one can of chickpeas
• one garlic clove
• some vegetable oil
• some water
• salt
• lemon juice You can find tahini at asian shops,
  it is sesame seed paste. for convenience, to be
  more economical get your dried chickpeas, soak
  overnight, skim off any froth, and boil for two
  hours. Now you have the ingredients ready chuck
  the chickpeas, water, salt, lemon, garlic, Tahini
  and some of the oil in an electric blender, blend
  away, adding the oil, slowly, until the paste is
  just as chunky or as smooth as you like it. Taste
  as you go, adjusting the ingredients as required.
• Thats all, and your humus is ready, What makes
  different a humus from another it the amount used
  for each ingredient, it is not very detailed here
  but you can try a little of tahini and adjust
  ingredients until you get the best humus !

25
Desserts

• In restaurants, dessert is often a beautifully
  presented selection of seasonal fruits. In spring
  this may be green almonds and plums, generally an
  acquired taste for foreigners. There are
  strawberries in May, cherries in June, melons in
  July and August and apples, pears and
  pomegranates in autumn. Winter is the time for
  Turkish-grown citrus fruits and bananas.
• For a wider selection of sweets try the pastane,
  or pudding shop, where you'll find all the
  traditional Turkish sweets such as lokum, or
  Turkish delight, baklava, kadayif, halva and
  asure (traditionally held to contain the forty
  different ingredients left in the Ark's kitchen
  when Noah sighted Ararat). Sutlac, or rice
  pudding, is also popular, as are profiteroles,
  best tried at Inci Pastanesi on Istanbul's
  Istiklal Caddesi.

26
Turkish Delight

• Turkish Delight, lokum, or loukoum is a
  confection made from starch and sugar. It is
  often flavored with rosewater and lemon, the
  former giving it a characteristic pale pink
  color. It has a soft, jelly-like and sometimes
  sticky consistency, and is often packaged and
  eaten in small cubes that are dusted with sugar
  or copra to prevent sticking. Some types contain
  small nut pieces, usually pistachio, hazelnut or
  walnuts. Other common types include flavors such
  as cinnamon or mint.

27
How To Make Baklava

• Ingredients1 glass melted margarine 1 glass of
  ground walnuts1 lemon1 teaspoon olive oil 1
  teaspoon salt2 eggs 250 g flour 750 g
  sugarStarch   Knead flour, salt and a glass of
  water to a dough. Fold dough and knead again.
  Cover with a damp cloth and leave for some time.
• Divide dough into 8-10 pieces. Spread starch on
  it and roll out as thin as possible. Place half
  of it into a pan, pouring margarine on each
  layer. Spread walnuts evenly on it and place the
  remaining layers with margarine between one upon
  the other. Cut into squares. Pour the remaining
  margarine evenly on the baklava. Bake in medium
  hot oven for about an hour.
• In the meantime put sugar in a saucepan, cover
  with water, add one tablespoon lemon juice and
  boil to a heavy syrup. Pour it upon the lukewarm
  baklava, a little at a time, so that baklava
  absorbs the entire syrup. Serve cold.

28
BAKLAVA
29
Sutlatch - Sutlac

• 100 grams rice2 and 1/2 litres milk200 grams
  powdered sugar50 grams potato starch mixed with
  a glass of milk.   Wash the rice and let it
  soak 1 hour in warm water. Drain. Boil the rice
  in the milk while stirring constantly with a
  spoon. Continue to boil it for 30 minutes on a
  low heat, stirring occasionally. Add the sugar
  and continue to cook the "sutlatch" for 5 more
  minutes. Add the starch with milk and stir until
  the mixture thickens. Pour into dessert bowls and
  serve cold.

30
Ashure- Asure

• 600 grams sugar 1 glass milk3 and 1/2 litres
  water 1/2 tea cup rose water 1/2 tea cup potato
  starch
• To Soak Overnight 150 grams chick peas 200
  grams dry beans 200 grams rice 200 grams wheat
• To Have in Reserve 12 dried apricots 12 dried
  figs 125 grams raisins 150 grams walnuts50
  grams butter50 grams pistachio nuts 75 grams
  pinenuts   Cook the soaked chick peas and beans
  separately. Drain. Boil the rice in half the
  water, the wheat in the other half. Cook the rice
  for 30 minutes and blend it in the water in which
  it was cooked. Add this puree to the wheat and
  continue to cook for approximately 3/4 hour. Add
  the chick peas and beans. Mix and remove from the
  heat.
• Boil the figs, walnuts, raisins, apricots, pine
  nuts in a large quantity of water. Cut the figs
  and apricots in four. Put aside 10 pieces each of
  apricots and figs, 20 pieces of walnuts and half
  the pine nuts. These will be used for decoration.
  
• Pour the rest of the ingredients, including the
  butter, but not the milk, rosewater or starch,
  into the saucepan where the wheat is cooking.
  Boil for 15 minutes. Add the milk, the starch
  mixed with rose water, and boil for 3 minutes.
  Pour into dessert bowls, decorate with the nuts
  and fruit and serve cool.

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Tulumba Tatlisi    

• 1 soup spoon sugar100 grams butter 250 grams
  flour 400 grams water 50 grams potato starch 6
  eggs
• For the Syrup1 kilo sugar2 soup spoons lemon
  juice500 grams water
• For Frying2 glasses olive oila pinch of salt
    Prepare the syrup with the ingredients shown
  above by boiling them for 2 minutes. Put it
  aside. Melt the butter in a saucepan. Add the
  water, salt and sugar and bring to a boil. Add
  the flour while beating the mixture vigorously
  with a whisk. Cook for 10 minutes while
  continually beating it. Remove from the heat.
• When the mixture has cooled, add the eggs one by
  one, then the starch while mixing constantly.
  Warm the oil in a frying pan. Make a horn with
  heavy cloth (or use a pastry bag). Leave the end
  open and fill the horn with the dough. Squeeze
  out pieces of dough into the oil, each one being
  4 or 5 cm. wide. Move the pan back and forth
  occasionally while the cakes are cooking. Cook
  for 10 - 15 minutes until the cakes are golden
  brown.
• Put them into the cooled syrup and let stand 15
  minutes, then place them on a serving dish. Serve
  when the tulumba have completely cooled off.

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Fig Jam (Incir Receli)

• 1 kg sugar1 tablespoon of lemon juice10
  cloves100 wild figs for jam   Skin the green
  figs using gloves in order to avoid your hands
  from getting dark. Cook them in plenty of water
  for some time. Rinse in cold water. Squeeze each
  fig gently.
• Boil sugar with about three glasses of water to a
  thick syrup. When ready add figs and cook on
  medium heat until figs let go water and absorb it
  again. Add 1 tablespoon of lemon juice, boil for
  one minute and take off fire.
• You may add cloves or vanilla to give more
  flavour.

33
Cezerye (

• Name of dish CezeryeMain Ingredients Carrot,
  walnut (crushed), tea biscuits, sugar, crushed
  coconut

34
Breakfast

• Turkish breakfasts are dominated by freshly baked
  bread, eaten with salty white cheese, olives,
  tomatoes, cucumbers, butter, honey, jam, and
  often a boiled egg. Deliciously creamy yoghurt is
  an optional extra. Other breakfast alternatives
  include pastry shops which serve a variety of
  flaky pastries with cheese or meat fillings.

35
Breakfast
36
Drinks

• Turkey produces some excellent dry wines, both
  red and white, which go well with a variety of
  foods. Names to look out for include Villa
  Doluca, Kavakladere Cankaya, Yakut and Dikmen.
  Efes and Tuborg beers are almost always the only
  beers available, and both are good. A must is the
  local aniseed-based drink, raki, drunk with water
  added and called "lion's milk" by Turks. But heed
  this tried and tested warning well you must
  drink the raki and not let it drink you! A meal
  is often followed by an espresso sized cup of
  Turkish coffee, though Italian coffees are
  becoming increasingly popular.
• For day-time and non-alcoholic alternatives, try
  ayran, a yogurt, salt and water mix.
  Freshly-squeezed juices are also widely available
  and cheap, but best in winter when the citrus
  season is in full force in the South. There is
  also carrot juice, banana milk and sour apple
  juice. Strong black tea in tulip shaped glasses
  will be served any time you are asked to sit and
  wait, or go visiting, but there is also a strong
  tradition of herbal teas, some of which (like
  sage) are unusual to the western palate but very
  good.
• Boza and sahlep are popular drinks in winter. The
  former is made from mildly fermented millet and
  tastes rather like eggnog. Sahlep, on the other
  hand, is served hot on ferry boats and other
  public places and is made from the pulverized
  tubers of the wild orchid. It is very sweet and
  comes sprinkled with cinnamon, and is the perfect
  companion on a cold winters day.

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Turkish Tea (Türk Çayi)
Although there are some different tea brewing
styles in Turkey, this one is almost common among
Turkish peopleFirst put the water into a kettle,
put enough tea into a teapot and put the teapot
on the kettle.When the water boils in the
kettle, pour some on tea into the teapot. Wait 15
minutes. The tea in the teapot mustn't be boiled
but the water in the kettle must be hot. Then
pour brewed tea into teacup (or tea glass), half
of the cups must be brewed tea and other half the
hot water.Brewing time is longer in Turkey, but
they add water to brew and they generally use
sugar.
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Ayran
1 pt. low-fat or non-fat yogurt (if you are in
Southern California try using "Trader Joe's
non-fat yogurt" found at Trader Joe's speacialty
food stores.)1 cup cold water,Salt to taste,1
cup ice cubes. Mix the yogurt with the water,ice
and salt in an electric blender, or beat well
together using a wooden spoon. Serve well
chilled.Mixture whould be thick
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Turkish Coffee (Türk Kahvesi)

• Centuries ago, when people devoted more time to
  attend to the demands of their earthly pleasures
  and less time to the demands of business and
  corporate life, coffee making developed some
  rituals that exist in lite versions in our
  days. In old times, connoisseurs expected their
  coffee to be heated slowly over charcoal embers
  for 15 to 20 minutes, the copper coffee pot being
  frequently taken away from the fire to prevent
  overheating.  
• A connoisseur can easily tell the difference
  between a properly made Turkish coffee and one
  prepared the way cheap restaurants would do,
  basically boiling the coffee quickly, degrading
  thus the taste and producing little if any froth
  that needs to cover the cup of coffee.  
• Although to this day there are still a few people
  who either do or at least know the days when
  coffee was heated on charcoal, for all practical
  purposes modern electric or gas stove tops became
  the heating equipment of choice. To make proper
  Turkish coffee you need Turkish coffee beans, a
  Turkish coffee pot (cezve), and Turkish coffee
  cups (fincan), and optionally, if you want to
  grind the beans, a Turkish coffee grinder (kahve
  degirmeni). Note that Turkish coffee requires
  extra fine ground coffee which some electrical
  grinders fail to produce. To make Turkish
  coffee  
• 1. Pour in cold water in the coffee pot. You
  should use one cup of cold water for each cup you
  are making and then add an extra half cup for
  the pot. Add a teaspoonful of the ground Turkish
  coffee per cup in the water while the water is
  cold and stir. The amount of coffee may be varied
  to taste, but do not forget, there will be a
  thick layer of coffee grounds left at the bottom
  of your cup for properly made Turkish coffee.
  Dont fill the pot too much. If you need to add
  sugar this is the time to do it.  
• 2. Heat the pot as slowly as you can. The slower
  the heat the better it is. Make sure you watch it
  to prevent overflowing when the water boils.  
• 3. When the water boils pour some (not all) of
  the coffee equally between the cups, filling each
  cup about a quarter to a third of the way. This
  will make sure that everybody gets a fair share
  of the foam forming on top of the pot, without
  which coffee loses much of its taste. Continue
  heating until coffee boils again (which will be
  very short now that it has already boiled). Then
  distribute the rest of the coffee between the
  cups.  
• Since there is no filtering of coffee at any time
  during this process, you should wait for a few
  minutes before drinking your delicious Turkish
  coffee while the coffee grounds settle at the
  bottom of the cup.

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TURKISH COFFEE
41
Sahlep

• Ingredients      4 cups milk      1 cup sugar
       1 Teaspoon sahlep powder (also sold in
  supermarkets)
• Preparation Mix sugar and sahlep powder (dried
  powdered roots of a mountain orchid - Orchis
  Latifolia or Orchis Anatolica in Latin) in a pan.
  Add the cold milk and some sugar stirring
  constantly. Heat the mixture until it boils again
  stirring constantly. Let it boil for 2-3 minutes
  and remove from heat. Serve it warm and garnished
  with powdered cinnamon.
• Tips The thicker the sahlep is, the better it
  gets, it's a hot and creamy drink. Sometimes
  addition of a little bit of starch might help to
  get the desired consistency. It is a remedy for
  sore throats and colds, therefore it's mainly
  consumed in the winter months for cold climate.
  Because the real sahlep powder is expensive, on
  the streets they make it with more cornstarch
  than the real thing, that's why it would be
  better to do it at home or go to reputable
  pudding shops in Beyoglu district or along the
  Bosphorus for example.
• Usually the mountain orchids have tuberous roots
  rich of starch-like substance. These tubers are
  gathered while the plant is in flower, then
  washed, boiled in water or milk and then dried.
  These dry tubers are grinded. This grinded powder
  is called sahlep.
• Sahlep can also be added to ice-creams in the
  city of Kahramanmaras, it's the famous Maras
  Ice-Cream. In Maras ice-creams, sahlep gives its
  great taste and strong mixture with goat milk
  being the first and the most important element of
  Maras ice-cream, and the second one is real goat
  milk.

42
Salgam

• Ingredients
• Water, violet carrot, turnip, salt, pounded wheat
  or bulgur flour.
• A traditional Turkish drink (pronounced shal-gum)
  made from dark turnips and violet carrots and
  sira. It's served cold with pickles and available
  in Hot and Mild formulas. It's a very traditional
  drink in Adana province and in the GAP and South
  Eastern Anatolia, especially served with Kebab
  dishes. Some people drink it with Raki saying
  that it removes or softens the effects of
  alcohol. It has a dark red or purple color and a
  very strong soar taste.
• Because it's a juice full of minerals and vitamin
  C, it's one of the most preferred drinks in the
  winter time for colder climates. It also contains
  Thiamin (B1) and Riboflavin (B2) vitamins, and is
  rich in Calcium, Potassium and iron.
• Preparation
• it's made of the essence of violet carrots.
  First, bulgur rice flour is left for lactic acid
  fermentation for a week until it gets very soar,
  than put in wooden barrels made of mulberry tree.
  After well cleaning and boiling violet carrots,
  it's put in these barrels together with dark
  turnips (Brassica Napus in Latin). After another
  week in these barrels salt is added. When Salgam
  gets mature in these barrels like a wine does, at
  the end the fermentation period it's filtered and
  ready to drink. For people who prefer it hot and
  spicy, hot sauce obtained from red paprika is
  added in as well. The total processing time to
  prepare it is between 2-4 weeks.

43
Lets Say

• "Do not dismiss the dish saying that it is just,
  simply food. The blessed thing is an entire
  civilization in itself"

44
THANK YOU !!!TARSUS PUBLIC EDUCATION CENTRE04
TH 09 TH OF MAY , 2008 LATVIA MEETING