Agricultere’s Impact on Local

CuisineÇ AY K U R S E C O N D A RY S C H O O L C O M E N I U S

P R O J E C T T E A MR i Z E / T U R K E Y

Local cuisine covers a range of topics including, daily or seasonal population in an area ( seasonal ) the preparation of food and beverage products , consumption ; producing or supplying the raw material of these products ; places where they prepared and consumed and used vehicles , and also beliefs and value judgments on all of these stages.

In Rize, as in many areas of folk culture, folk kitchen and front of the effects of change and innovation in tea farming and rural development initiative for the beginning of the year after the 1940s was opened in the food culture . Because this period villages with each other and with the city center , the city also easier to exchange with other major cities ( tangible and intangible ) had the chance to interact . " Produced in a place , began to be consumed in other places. " Thus closed society began to change in the structure of the traditional kitchen layout.

Shortness of agricultural areas in the region and climate characteristics of vegetable species because of the limited ( corn , kale, beans, squash , etc.) can be grown. Climatic conditions allow the cultivation of various fruits knew to be due to lack of adequate space for gardening in general are produced for domestic consumption. (apple , mandarin, pear , persimmon . ) By the 1990s , commercial area " kiwi " has also started to produce.

Besides the production of fruits and vegetables made in the region, two important sources shaping the folk cuisine , seafood and animal products. One of the first thing that came to mind the Black Sea " anchovy " is. Including anchovy first, the seafood cuisine is indisputable place in Rize . In addition, animal food production is the main activity of the village can not be made of tea cultivation and springs are enriching the cultural life in Rize kitchen.

There is a wide variety of food. The main types are soups and vegetable dishes, dishes made from meat, fish and poultry, böreks and sweets, as well as pickles, salads and various nuts and dried fruits. While some of these are unique to the region, others are common throughout Turkish cuisine. Corn , kale, beans and anchovies are the basic elements of Rize kitchen .

CORN BREAD Rainy summer periods on the east

cost of the Black Sea region has prevented the agriculture of wheat.

• Therefore, in this region ,corn which the rain doesn't affect negatively has taken the place of wheat.

• Corn,one of the most important products grown locally are used in the making of bread , which is the main food of the people.

• Corn bread is usually made with corn flour, salt and water prepared from unleavened dough.

• Corn bread is usually baked in a tray.

• In the past, almost every village had its own water-powered grist mill in which corn was ground for bread.

• INGREDIENTS• 1 kg of corn flour• 1 packet of baking powder• 3 tablespoons yogurt• ½ cup oil• salt• half cups flour• water ( be boiling)

SOUPS

CABBAGE SOUP

• Cabbage soup is one of the most consumed soup in our region and is a great source of vitamins and proteins to the content .

Ingredients:• 1 bunch of cabbage•  1 cup kidney beans ( put the water in the

evening )•  1 tablespoon butter•  2 tablespoons sunflower oil•  1 onion•  1 tablespoon tomato paste•  1 handful of corn cutters•  2 sugar cubes size fats•  red pepper flakes•  black pepper•  salt

KORKOTO SOUP

• Korkoto : cracked corn Soups were made from various grains and

legumes as well as other ingredients, including barley, wheat, ayran, beans and trip.

But out of all these, korkota soup is unique to the region.

Korkota is a staple obtained by grinding corn more coarsely than flour, achieved by setting the

grindstones more open.

Ingredients: Two cups korkoto , a glass of buttermilk, two tablespoons of butter

PUMPKIN SOUPMaterials: Bill quarters of a white pumpkin , a cup of dry beans, three tablespoons of oil.

• Preparation: Peel the pumpkin peeled cubed shaped chopped , cooked boiler will be put in a separate container to another container in the early cooked dry beans , salt and fats are added together pumpkin . Beans, green beans can be used instead of sand . Soups with wheat, barley or rice may be added.

ANCHOVY (HAMSi)

ATTENTION!!! YOU CAN SEE ME IN ANY TYPES OF FOOD IN RİZE.

• This region identified with the anchovy , whether one , both cooked in many different ways you can go to the table as a completely different taste. You can eat reputation in Turkey exceeds immerses you go round the Black Sea to the most natural and beautiful with these dishes .

• Traditional cuisine in the city quite rich and the anchovy forms the basic for many of the dishes peculiar to the region. Soups, salads, pilafs and even desserts are made of anchovy. Some of the local dishes are hamsikoli (hamsi bread) , hamsi buğulama (boiled anchovy), hamsi stew, and kamsi köfte (anchovy meatballs).

HAMSiKOLi• It is kind of bread unique to the Rize

region. It is  is made with hamsi, corn meal and vegetables.

• In the past, hamsikoli was the dish preferred by travelers for sustenance along the way.

Materials: A bunch of chard , a bunch of green onions or onion equivalent , a bond prase leaves, tomatoes the size of a large suet, four cups of corn flour, two tablespoons of butter, a handful of

mint, two bowls of anchovies.

STEAMED HAMSi

• Anchovies are cleaned, bone removed, washed and rinsed . Into a bowl enough salt, pepper, chopped parsley and scallions mixed putting .

• Blended , add to rinsed anchovies . Spread over the remaining fees. Lemons and tomatoes and peppers, cut into thin slices stacked on top .

• Drizzle olive oil lid is closed . Once cooked up a slight fever for 15 minutes and serve hot .

HAMSi RICE• Hamsi rice is one of the most famous

food in Turkey especially in the area of the black sea region.

• First of all you have to seperate the bones and then you fill the fishes with rice and string them together on a tray.

• At least you have to put the other fishes on those so that the fishes don’t go apart.

• You have to string them good together because of the really nice ensemble of hamsi and rice. You will have a nice taste.

• MATERIALS • -1.KG hamsi• -HALF BUNCH PARSLY• -2 MIDDLE ONINION• -2 BIG SPOON PINE KERNEL• -2 WATER GLASS RICE• -2 BIG HOT WATER • -SOME SALT AND BLACK PEPPER • -CORN FLOUR

HAMSi PAN• Clean the hamsi and wash them.

• And roll the hamsi with corn flour.

• Put the oil on the pan.

• Heat it, and then arrange them on the pan.

• Fry them both of side.If you want garnish the hamsi tava.

HAMSi MEATBALL

• Materials: a kilo of salted anchovies , four slices of stale bread, three eggs, half a cup of corn flour, pepper , parsley , salt and fat .

• Preparation: placed Salted anchovies desalted water in the evening . Fishbone finely is chopped by cleaning. Rub over the stale bread anchovies. Pepper , parsley placed eggs mixed thoroughly kneaded with salt. Brought into walnut-sized frying pan .

DISHES

MUHLAMA

• Muhlama is one of the most common of the local dishes; it is a mainstay of the local cuisine.

• Muhlama at its simplest is corn meal cooked in butter, with water added to bring it to a pudding-like consistency.

• Muhalama is made in a frying pan; when it is cooked, a spoon is used to make half-moon shaped depressions into which melted butter is poured.

• When muhlama is cooked in a frying pan, a layer sticks to the bottom of the pan. This is called tavanın dibi, or “the pan bottom.”

• Children are especially fond of it. There is a superstition around this: It is said that those who eat the “tavanın dibi” will have snow at their wedding.

WE REALLY LOVE MUHLAMA….

HARICOT BEAN

• This food is unique to Rize region. Beans are produced in many parts of Turkey but this type of bean is the most famous and expensive one.

Famous people and the state taste this food by coming to Rize.

Beans are produced in many parts of Turkey but this type of bean is the most famous and expensive one.

STUFFED CABBAGE ROLLS

Ingredients: Six bond cabbage, tomatoes the size of a tall oil, a bowl of beans, two tablespoons of corn flour, two tablespoons of butter, bone close

to a weight, an amount of cayenne pepper .

• Preparation: Cabbages are washed and cleaned before . Then manually bent minced, with or boiled beans separately and filtered off. The taste is not filtered boiled cabbage becomes painful . Boiler water by placing all the ingredients are added thereto . Salt pepper topic cooked half an hour.

DESSERTS• Sweets make up a considerable

portion of local cooking. At the top of the list are “Laz Böreği” and “Pepeçura”. They are unique to Rize.

LAZ BöREGi

• Laz pastry, the Black Sea region is of baklava pastry , butter is made with a kind of sweet pudding and sorbet .

• Today, instead of puff pastry is available in those made using cream instead of custard .

• Its name is like pastry but it is actually a dessert.

• 1 EGG• 1 PACKET OF

BAKING POWDER• 1 SMALL GLASS

OIL• 1 SMALL GLASS

YOGURT• 1 SMALL GLASS

MILK • 1 PINCH SALT• 2 WATER GLASS

FLOUR

PEPEÇURA

• Pepeçura which is a bit acidulous is made by the perfumed grapes grown in Rize region.

• It is one of the most favourite dessert of people in the region.

• Materials:• 3 pounds of black fragrant grape• 1 cup corn flour• 1.5 cups sugar• 1 tablespoon flour .

Of course, after all of these you can not be full without drinking Turkish tea …

ENJOY YOUR MEAL!!!