TURKISH DISHES

Starter: Tarhana sou Cold Stuffed Green Peppers Main meals: Turkish ravioli Drinks: Boza Dessert: Baklava

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TARHANA SOUP

Preparation Dissolve tarhana in water,

add the salt and cook for 10 minutes. Melt butter or margarine, add mint and red pepper and stir a few times and sprinkle over the soup.

INGREDİENTS MEASURE AMOUNT Tarhana (dry) ½ cup 75

grams Water 6 cups

1200 grams Salt 1 ½ teaspoons 9

grams Butter or margarine 4 tablespoons 40

grams Mint 1 1/2 tablespoons 2

grams Red pepper ½ teaspoon 1

gram

Cold Stuffed Green Peppers

Preperation Peel and finely chop the onions, place in a sauce pan together

with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan. Add 2 desert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10-15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.

Onion 6 large 600 gr Olive Oil ¾ cup 150 gr Pine nuts 2 table spoons 20 gr. Rice 1 1/3 cup 240 gr Tomato 3 small 250 gr. Salt 3 desert spoons 18 gr. Sugar 2 desert spoons 8 gr Water (hot) 2 ¼  cup 500 gr. Currants 2 table spoons 20 gr. Green Peppers 12 medium 850 gr. Parsley 1 small bunch 40 gr Dill 1 small bunch 30 gr. Fresh Mints 10-15 leaves 10 gr. Black Pepper ¾ desert spoon 1.5 gr. Allspice ¾ desert spoon 1.5 gr. Lemon juice 2 table spoons 20 gr

MeasureAmountIngredients

This is one of the oldest dishes of Turkish Cuisine which originated from a far away place in Central Asia. It is favored and well-known among the Turks all over the world. The city of Kayseri is famous for its mantı.

Turkish Ravioli (Mantı)Regional Characteristics :

All-purpose flour 5 cups 550 g Salt 2 teaspoons 12 g Eggs 2 medium size 100 g Water 1/2 cup 120 g Ground meat1 1/4 cups 250 g Onions 2 small size 100g Parsley 1 /3 bunch 20 g Salt 1 teaspoon 6 g Black pepper 1/2 teaspoon 1 g Water 8 cups (2qt)2 lt Salt 1 tablespoon 18 g Tomato 1 large size 200 g Butter or margarine 1 /4 cup 60 g Red pepper 1/2 teaspoon 1 g Yogurt 2 2/3 cups 660 g Garlic 6 cloves 18 g

Ingredients Measure Amount

1-Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in center. Blend in eggs and water gradually mixing thoroughly. Knead for 7-8 minutes to make a smooth, medium stiff dough. Divide into 3 portions. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes.

3-Place water in a large saucepan. Add salt; stir. Bring to boil. Stir in mantıs, mixing gently and thoroughly. Reduce heat. Simmer uncovered for 15-20 minutes or until tender but firm stirring gently and occasionally. Combine minced tomato and melted butter in a saucepan. Simmer for 5 minutes. Stir in red pepper; keep warm.

• 2-For filling: Combine ground meat, minced onions and parsley. Season with salt and pepper; mix well. Set aside. Roll first ball out into 1 mm thick circle sprinkling with flour. Cut into 2 1/2 (1 inch) squares. Place 1/2 teaspoon of filling in centre of each square. Bring four corners together sealing and pressing well like a tiny bundle (or fold one corner of square over filling to join opposite corner shaping into triangle. Seal well pressing edges together.) Place on lightly floured baking pan. Repeat same with remaning balls and filling.

Preparation

BOZA Preparation Wash the bulgur, drain and place in a large pot, add 12 cups

water, cover and let stand overnight at room temperature. Cook over low heat for about 2 hours. Place in blender and process and then pass through a strainer and refrigerate. Return the bulgur which is left in the strainer to the pot, add 7 ¾ cups of water and cook for another hour over low heat. Pass through the strainer and place in the refrigerate. Place the flour in a small saucepan and add 2/3 cups of water and cook over low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture. Let stand in warm environment for 30 minutes. Add the mixture with yeast to the creamy bulgur and let stand at room temperature for 1-2 days, stirring occasionally. Add the vanilla and the remaining sugar and stir well until they are wholly dissolved. Serve, sprinkled with cinnamon. This refreshment can be kept in the refrigerator for 2-3 days.

Ingredients Measure Amount

Bulgur 2 1/6 cups 325 grams Water 20 2/3 cups 4150 grams Flour 2 tablespoons 12 grams Sugar 2 ½ tablespoons 450 grams Yogurt ½ cup 125

grams Dry yeast ¾ teaspoon 2.5

grams Vanilla 2 ½ teaspoon 5 grams Cinnamon 4 ½ teaspoon 9 grams

BAKLAVA

Preparation Place the sugar and 2 cups of water in a saucepan, boil for 10

minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a milimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.

Ingredients Measure Amount Sugar 3 ¼ cups 585 grams Water 2 ½ cups 500 grams Lemon juice 1 teaspoon 5 grams Pistachio nuts 2 cups 220 grams Flour 4 ½ cups 500 grams Salt ½ teaspoon 3 grams Olive oil 1 ½ tablespoons 15 grams Eggs 2 100 grams Starch 2 cups 55 grams Butter or margarine 1 ¼ cups 250 grams