Turkish cuisine

Download Turkish cuisine

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The Turkish cuisine is famous everywhere for its mix of fresh ingredients, mediteranean flavours, various spices which renders the unforgettable taste. In the presentation you can see recipes about starters, main dishes and deserts.


<ul><li> 1. WELCOMETOTURKISHCUISINE... HaveyoueverheardofShishKebab?Piecesof lambgrilledovercharcoal...AdeliciousTurkishdish, wellknownbypeoplewhohavevisitedIstanbul... WhataboutDnerKebab?Arolloflambona verticalskewerturningparalleltoahotgrill...A typicalTurkishdish.. TurkishYoghurt...Otherspecialties;Pilav andDolma (thenamegiventograpeleaves,orgreenpeppers stuffedwithriceandspices)mightnotbefamiliarto you... ButTurkishsweets;Lokum(TurkishDelight)and Baklava...Worldwidefamous... Ifyouareinterestedinethnicfood,comeandtrythe Turkish Cuisine... </li></ul><p> 2. Food&amp;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. RegionalSpecialities AsyouvisitdifferentareasofTurkey,therearelocal specialitieswhichmustbeeatenintheirhomeregion tobefullyappreciated.ThusKanlicainIstanbulis famousforitsyoghurt,BursaforitsIskendarKebab, Gaziantepforitspistachionuts,theBlackSeafor hamsi(friedanchovies)andcornbreadandthe Syrianborderlands(UrfaandAdana)forspicyshish kebabs. 3. Starters andSoups Amealoutwillusuallystartwithaselectionofmezes -- appetizers--fromanenormousandverycolourfulplatterbrought toyourtablebythewaiter.Coldmezesincludestuffedmussels (midye dolma),humus,pureedauberginesalad(patlican salatasi), stuffedvineleaves(yaprakdolma)andCircassianchicken(cevizli tavuk).Amongtheselectionofhotmezesareusuallyborek,(thin layersofflakypastrystuffedwithcheese,meatorspinach), sautedlamb'sliverwithonionsandkalamari. Saladloverswillfindavarietyofunusual,spicyherbsappearing alongwiththestandardtomatoandcucumber,especiallyinthe south.RokaisabitterherbwhichtranslatesasrocketinEnglish, andyoumayalsofindspikydereotu(bittercress),nane(fresh mint)orevenkuzu kulla(sorrel).Aspinachy-texturedvegetable frequentlyservedingarlic-yogurtiscalledsemizotu,knowntous aspurslane. 4. 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 saut. When onion is semi-sauted 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 Lentil Soup 5. Wedding Soup (Dn orbas) IngredientsMeasureAmount Lamb meat with bone ---- kg. Water 4 cups 960 g Salt 2 teaspoons 12g Egg 1 medium size 50g Lemon Juice 1 tablespoons 20g All- purpose flour cup 30g Water 1 cup 240g Butter or margarine 1 tablespoon 15g Red Pepper teaspoon 1g Instructions: Simmer 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. TarhanaSoup 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. OliveSalad Ingredients: 1. Chick Peas - 1 can 2. Chopped Cucumber, Onion, Celery, Coriander, Tomatoes, Lettuce - can also include Peppers, Romaine, Broccoli, Carrots and other veggies. 3. Salt - to taste For Dressing: 1. Olive Oil 2. Lemon - 1 3. Garlic - 2 cloves 4. 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 POTATOPUREESALAD(PatatesPresi)(Salatas) 4 large white potatoes 1 finely chopped onion 1/4 cup olive oil 1 tblsp vinegar 2 tsp lemon juice 2 hard boiled eggs 1 large tomato 1/2 cup chopped parsley salt and pepper to taste 8-10 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. Maincourses Maincoursesaregenerallyfishormeatkebabs, thoughthiswordisusedinamuchwidersensethan generallyunderstoodintheWest.Thespicesand herbsusedtodelicatelyflavorthemeatvariesfrom regiontoregion.Guvecdishesaredelicious casserolescookedinearthenwarepots. Et sote,a kindofgoulash,isverygood,asiscoban kavurma. Theeatingoffishhasanelevatedifnotcultstatusin Turkey.Itisbesteateninanopen-airrestaurantby thesea,preferablyAnadoluKavagi,RumeliKavagi orKumkapi,alwaysaccompaniedbyraki,and enjoyedinthecompanyofgoodfriends.Thechoice dependsonthecatchoftheday,andmayinclude swordfish(kilic),bluefish(lufer),turbot(kalkan)or lobster(istakoz). Thestapleoflunchtimecafeteriasisev yemek, whichtranslatesliterallyashomefood,signifying tastyvegetableandmeat-basedstews.An interestingaspectofTurkishdrinkingcultureisthe all-nightiskembeparlor,whichservestripesoup.It isconsideredmedicinalafteranightonthetown, withcrushedgarlicfromabowl,redpepper,oregano andvinegaraddedtotaste. 10. Turkish Dner *Short for dnerkebab, 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 dner without thinking meat. 11. Lahmacun(Turkishpizza) 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. Menemencan 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 four: 6 eggs, well-beaten 4 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 chopped 4 fresh peppers, finely chopped (I used red and orange Italian sweet peppers and 2 green chilies) 1/2 cup crumbled feta 1/2 bunch flat leaf parsley, finely chopped 2 tsp spicy pepper flakes 1 tsp black pepper salt 1-2 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 Servings 1 kilo of lamb meat (from the thigh or shoulder) cut into small pieces. 2 green peppers 4 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 Servings 1 kilo lamb meat 2 glasses of water 2 onions 2 soup spoons butter 2 tomatoes (or 1/2 coffee cup tomato sauce) 4 small eggplants salt, 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. Frnda Pilic Kzartmas (Roasted Chicken) 4 Servings 1 small coffee cup of yoghurt 1 tablespoon margarine 1 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 Servings 1 and 1/2 coffee spoons salt 1 and 1/2 coffee spoons sugar 1 carrot 1 celery, 1 potato, 1 tomato 1 clove of garlic 1 coffee cup water 1 finely chopped onion 2 and 1/2 cups olive oil 250 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 (mam Bayld) 5 Servings 1 and 1/2 tea cups water 1 medium tomato 3 cloves of garlic 3/4 glass of olive oil 5 medium eggplants 5 not too large onions chopped 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 Dolmas Stuffed Grape Leaves To Prepare the Filling: Icin hazirlanisi 500 grams ground meat 150 grams rice 1/2 soup spoon salt, a little pepper Chopped 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 Servings 1 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. Mant RECIPE 1 and 1/2 coffee spoons red pepper 12 glasses water 200 grams ground meat 3 onions 5 cloves of garlic 5 soup spoons butter 500 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 th...</p>