Presentation on theme: "TURKISH CUISINE AFİYET OLSUN ENJOY YOUR MEAL BEHİYE DR. NEVHİZ IŞIL PRIMARY SCHOOL."— Presentation transcript:
TURKISH CUISINE AFİYET OLSUN ENJOY YOUR MEAL BEHİYE DR. NEVHİZ IŞIL PRIMARY SCHOOL
It is said that three major kinds of cuisine exist in the world; Turkish, Chinese, and French. Fully justifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor. In addition to being the refined product of centuries of experience, Turkish Cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals. Let yourself get into the most delicious cuisine all over the world with real recipes….
TRADITIONAL TURKISH DISHES D ö ner Kebap Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. The cooked parts of the cone of meat are cut in very thin slices by a huge sword-like knife, and arranged on a plate with Ace or flat pide (pitta) bread. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market. Doner kebap in rolls with slices of pickle and chips is the most common stand-up lunch for city office workers.
ADANA KEBAP (ADANA KEBAB )
INGRED I ENTS 250 gr ground lamb 2 tablespoons unsalted butter, cut into tiny pieces 250gr ground veal Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing 2 teaspoons cayenne pepper, or more to taste 2 medium onions, peeled and sliced 2 teaspoons freshly ground coriander seeds 1 tablespoon sumac 2 teaspoons freshly ground cumin seeds Finely chopped fresh parsley leaves for garnish 2 teaspoons freshly ground black pepper Salt to taste 2 pide bread
D IR ECT I ONS In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties. Grill until the köfte are springy to the touch, about 20 minutes, turning often. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle. Arrange the köfte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.
ŞİŞ KEBAP ( SH I SH KEBAB )
INGREDIENTS ½ kg beef or lamb, (or a mixture) 8 skewers 2 tbl olive oil salt pepper red pepper, roasted and seeded 1 cup walnuts, toasted 1/2 tsp cumin 1/2 tsp cayenne pepper lemon juice 1/4 tsp salt
D I RECT I ONS Preheat the broiler. Thread the meat onto the skewers and brush with oil. Sprinkle with salt and pepper and place under the broiler, 2-3 minutes on each side, depending on the type of meat you use. In the meantime, make the puree – combine the remaining ingredients in a food processor and blend until smooth. Serve alongside the cooked shish-kebabs.
Ç İ Ğ K Ö FTE (RAW MEATBALLS)
INGRED I ENTS 500 gr mutton ground 3 times 1/4 teaspoon allspice 250 gr. fine bulgur 1/2 teasponn cumin 2 firm tomatoes 500 gr. onion 1 bunch parsley 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1/2 teaspoon hot red pepper
D I RECT I ONS Wash and drain the bulgar. Grate the onions, chop the parsley and mix them together. Skin and dice the tomatoes and add to the onions and parsley. Put the salt, black pepper, red pepper, allspice and cumin into the mixture, and blend by mixing with the hand a couple of times and set aside. Put the meat and bulgur on a large tray and make into a apste by kneading. Moisten hands with cold water occasionally while kneading. Add the prepared mixture of onion, tomatoes and spices to the meat and knead to make a paste. Take small pieces of the mixture and press with the palm to flatten it, and put on a serving plate. Decorate with lettuce and parsley before serving.
İÇLİ KÖFTE (STUFFED MUTTON BALLS)
INGREDIENTS OUTER SHELLS 1cup fine bulgur 1/2cup flour (whole weath better) 2egg whites 1teaspoon ground cumin 1/2teaspoon salt 1tablespoon red pepper paste or paprika flakes 1cup hot water FOR THE FILLING 2 egg-sized miced beef 1onion, chopped 2tablespoons butter 1teaspoon red pepper flakes 1/2 teaspoon black pepper 1/4teaspoon sugar salt to taste
D I RECT I ONS Cook in bolling water like pasta To make the filling,heat the butter and saute meat, and onion. Add black pepper, salt, sugar, red pepper flakes and cook for a furter 10 minutes. Add chopped parsley and set aside to cool. For making outer shells,put the bulgur in a food processor. Add paprika flakes or red pepper paste, cumin,salt and 1/2cup of warm water, let sit 10 minutes.Add egg whites and flour.Knead until well mixed like a dough. Add a little ice water if needed. To make kibbeh.Wet your hands and shappe bulgur dough into small balls. Put a ball on left hand make it like a small plate put some filling on. Close up sides together and taper ends to a point resemling a lemon. Continue until all the mixture is used up. Boill 3-4 cups water in a pan. Add 1/4 teaspoon salt. Add the kibbeh and cook for ten munites like pasta. Drain. Add 2-3 table spoon souce and mix. Transfer on a serving dish and serve
LAHMACUN (TURK I SH P I ZZA)
INGRED I ENTS 250 g sheep meat 10g yeast 75g sheep fat 1 tsp salt 2 chopped onions 150 g of water 3 tbsp chopped parsley 30g milk 1 tbsp salt 1 tsp salt 1 tbsp red pepper 1 peeled, chopped tomato dough 250g flavor
D I RECT I ONS Mix onion, and parsley in a big tray and add minced meat, sheep fat, salt, tomato and bitter red pepper and mix this mixture properly. Place the ingredients into a tray. DOUGH : Add yeast and salt to water in a bowl. Mix for 3 minutes. Add flavour and mix properly. Cover the dough with wet cloth and wait for 30 minutes. Divide the dough to two pieces by pressing hand. Roll each dough by palm. Cover with wet cloth and wait for 30 minutes more. Lay each dough as thin sheets until they reach the same size as the plate. Use hands for laying and push with your fingers to shore for thinning. Heat owen to 240' C. Place dough to tray and spread milk by brush to doughs. Place ingredient to dough. Push tray to owen. Wait for 6-7 minutes for cooking. Serve hot
KARN I YARIK (SLASHED EGGPLANT)
INGRED I ENTS 1 chopped tomato 100 gr margarine 250 gr ground meat 4-6 medium sized eggplants 1 medium sized onion 1 green pepper 1 glass of water
D I RECT I ONS Chop the onions and cook in a saucepan with some butter until pink. Add ground meat and roast, stirring constantly. Remove from heat and add salt and pepper. Peel the eggplants in a ribbon fashion. Soak them in salted water for a while. Drain and dry. Fry eggplants lightly in oil. Make a deep incision in each eggplant. Place the eggplants in a saucepan, with the cut sides facing up. Place some stuffing on each eggplant and top each with a slice of tomato and green pepper. Add a small amount of water and cook over low heat for minutes.
ETLİ YAPRAK DOLMAS I - STUFFED GRAPE LEAVES
INGREDIENTS 2 cups water 1-2 large onions,finely chopped juice of 1 to 2 lemons a pinch of salt ½ kg ground meat 1 cup long grain rice 3 Tbs of olive oil A jar of grape leaves 2 cloves of garlic,crushed butter 2 Tbs finely chopped parsley pinch of ground allspice pinch of ground black pepper
D I RECT I ONS Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for minutes and rinse with cold water. Soak the rice in salted hot water for 25 minutes. Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, place about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Pour in the water, add dabs of butter on the top. Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender. Serve the "dolma" lukewarm,sprinkled with lemon juice.
K I RM I Z I MERCİMEK K Ö FTESİ (RED LENT I L BURGERS)
1 cup red lentils Corn flour for binding 1 1/2 cup hot water Oil 1 Vegetable bouillion cube 1/4 cup fresh chopped parsley 3 cloves garlic; minced An onion; finely minced 1 tablespoon cumin 1 tablespoon crushed red pepper INGRED I ENTS
D I RECT I ONS Boil the lentils with the bouillion and water. When the lentils are cooked, all the water should be absorbed. When the lentils are cooked and relatively cooled, add the parsley, garlic, onion, and spices. If the mixture is watery, add some corn flour to bind the ingredients. Shape the lentils into patties and broil in oven or fry in skillet. Garnish the lentil 'kofte' like you would a burger.
PİLAV (PILAF) Generally made of rice, but also of bulgur (cracked wheat) and sehriye (vermicelli), pilaf (pilav) is one of the mainstays of the Turkish table. The rice should not be sticky but separate into individual grains. The pilaf may include aubergines, chick peas, beans or peas. Although pilaf is traditionally a course in its own right, in recent years it has appeared as a garnish with meat and chicken dishes at many restaurants.
A NCHOVY P ILAF (H AMSI P ILAVI ) Ingredients : 1 kg filleted anchovies 2 tablespoons olive oil For the pilaf: 250g rice 1 medium onion (finely chopped) 1/4 cup of water 1/2 cup olive oil 50 g pine nuts 50 g currants 1 tablespoon sugar 1 teaspoon cinnamon 1 teaspoon thyme 1 tablespoon mint salt and pepper
Preparation : Pour sufficient scalding water over the rice to cover, stir in a tablespoon of salt and leave to cool. Meanwhile put the chopped onions and 1/4 cup of water into a saucepan and cook over a medium heat for 10 minutes. Add the olive oil and continue to cook for a few minutes. Drain the rice, add and cook for 5-6 minutes. Mix in the currants, pine nuts, 1.5 cups of nearly boiling water and sugar, cover, and cook over a medium heat for 10 minutes. Stir in the other spices, cover and leave for 10 minutes. Meanwhile grease an earthenware casserole and line the base and sides with just over half the anchovy fillets skin side outwards. Pour the rice mixture into the centre and cover the surface with the remainder of the anchovies. Sprinkle a little olive oil over and bake for minutes at 200 degrees Centigrade.
MANTI (TURKISH RAVIOLI)
INGREDIENTS Dough: 3-3 ½ cups flour 1 egg 2/3 cup lukewarm water 1 teaspoon salt to taste Filling: ½ kg ground beef 1 onion, chopped ½ teaspoon salt to taste ½ teaspoon black pepper For cooking: 8 cups water 1 teaspoon salt Sauce: 2 cups yogurt 3-4 cloves of garlic, minced ¼ teaspoon salt to taste 3-4 tablespoon butter/oil 1 tablespoon tomato paste/1 tablespoon paprika 2-3 tablespoons water Dried mint Sumac
D I RECT I ONS In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Meanwhile in a plate mix all the filling ingredients and set aside. Flatten the dough with a rolling pin as thin as you can. Then, cut it with a knife into square pieces. Then place ¼ tsp filling over each square. Then stick the sides with your finger tips. For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir with a wooden spoon to prevent them sticking to each other. Cook over medium heat till manti gets soft (for about minutes). Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over. And if desired sprinkle some dried mint and sumac over the Turkish Ravioli.
DÜĞÜN ÇORBASI - WEDD I NG SOUP
INGRED I ENTS 6 tablespoons butter 1/2 tablespoon paprika 1 /2 kg lamb or beef, diced fine or ground cayenne pepper 1 carrot, chopped fine garnish: dusting of cinnamon. 1 onion, chopped fine 5 cups beef stock 2 egg yolks juice of 1/2 lemon 1 tablespoon butter
D I RECT I ONS Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes. Stir in flour and cook until blended. Bring to a boil, then lower heat and simmer for an hour. When ready to serve, remove soup from heat. Beat the egg yolks, then beat the lemon juice into them and slowly stir into the soup. Ladle into bowls Then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings. Serve with cinnamon.
E ZOGELIN S OUP
INGRED I ENTS 1 cup red lentil 6-7 cups water 1/2 cup fine bulgur salt to taste 1 middle size onion 2 table spoons tomato paste 1/2 tea spoon hot pepper sauce or paste 2 table spoons olive oil 1 tea spoon red pepper flakes 1 tea spoon dried peppermint flakes
D I RECT I ONS Peel, wash and mince the onion. Then place it in a soup pot. Add olive oil and saute the onion. Wash red lentil and add it to the pot together with bulgur, tomatoe paste, pepper sauce and salt. Cook them until lentil and bulgur are soft. Let it boil few minutes and then remove pot from the heat. Pour soup in plates and decorate top with red pepper and peppermint flakes. Serve it hot.
İŞKEMBE ÇORBAS I (TR I PE SOUP)
INGRED I ENTS Tripe ½ kg Salt Water 2 lt. Egg yolks 4 Flour 2 tablespoons Vinegar ½ cup Garlic 7-8 cloves Butter 50 g Cayenne
D I RECT I ONS Clean and wash tripe well, add 2 litres water and cook Flourtil tripe is tender. Chop and put back in stock. Mix well egg yolks, flour, salt and 1 cup water, add tripe stock and warm. Put mixture in saucepan, boil 3-4 minutes. Mash garlic cloves, mix vinegar. Add mixture in soup, boil. Cook butter and cayenne 1 minute. Pour soup in bowls, put 1 tablespoon butter-cayenne mixture each, serve hot.
S U B ÖREĞI (W ATER P ASTRY )
INGRED I ENTS 4 glasses flour 16 glasses water 1/4 glass water 8 tablespoons salt 8 eggs corn starch 1 tablespoon salt 2 glasses melted margarine 250 gr. grated white cheese 5 glasses milk 1 bunch parsley
D I RECT I ONS Sprinkle flour over a wooden board, make a well in the centre and add 4 eggs, 2 glasses milk, 1 glass melted margarine, water and 1 tablespoon salt together and knead until a dough is formed. Make it into the shape of a roll and slice into 12 equal pieces. Roll the pieces in flour, press with the hand, sprinkle flour and roll out one by one but not too thinly. Blend 3 glasses milk and 1 glass melted margarine in a bowl, add 4 eggs, cheese, chooped parsley and salt, then continue blending. Grease the baking tray. Put 16 glasses of water into a pan, add 8 tablespoons of salt and bring to boil. Put each piece of the dough into the pan one by one, hold it for one minute then take it out and put into another bowl filled with cold water and press with your hands so that the water drains out. Place on a baking tray. First place one layer of pastry, then the filling, repeat this until all the pastry is used and close the edges with the overlapping piece. Bake in a hot oven for an hour. Remove from the oven, cut into slices and serve.
SİGARA BÖREĞİ ( C I GARETTE BOREK )
INGREDIENTS 250 gr Pastry ½ cup cheese 1/3 cup fresh parsley ½ cup oil for frying
D I RECT I ONS Mix cheese and parsley in a small bowl. Place Pastry sheets on top of each other and cut them in 6 pieces. Place 1 tablespoon of filling on the wide sides and fold the corners inside. Then, roll them up and soak the end to water and close it up. Fry the both sides of Cigarette Boreks. After that, place them on a paper towel to soak the excess oil up. Place them to a serving plate and serve warm.
TRADITIONAL TURKISH DESSERTS
BAKLAVA W I TH P I STACH I O NUTS
INGRED I ENTS 500 grams pastry 125 grams butter 250 grams hazelnuts 75 grams pistachio nuts 75 grams almonds Syrup: 5 glasses of sugar, 34 glasses of water, 1 teaspoons lemon juice
D I RECT I ONS Put the sugar, the water and lemon juice into a saucepan and boil until getting thick. Melt the butter. Roll out every pastry sheet until it is twice the size of the dish. Divide every pastry sheet in half. Chop the hazelnuts, pistachio nuts and almonds into small pieces. Mix them well. Put a sheet of pastry in the oven dish, spread it with melted butter and sprinkle some of the nut mix over it. Repeat this sequence until every pastry sheet and all of the nut mix are used. Close it off with a final sheet of pastry. Put the oven dish into the oven; bake for 15 minutes on the bottom of the oven and for 30 minutes in the middle of the oven. Remove the oven dish from the oven and cut the Baklava into square pieces. Pour the syrup over the Baklava and leave it to absorb for an hour
Servings: 6 Preparation : Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the ingredients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and melt the sugar. Add the syrup to the semolina, stir and simmer for 10 minutes. Cover with a napkin and let rest for 20 minutes. Toss before serving.
FIRIN SÜTLAÇ (BAKED RICE PUDDING)
INGRED I ENTS 4 glass of milk 3+1/2 cups of sugar 1 cup of rice 1/2 teaspoon salt
PREP A RAT I ON: Cook the rice and then filter it. Boil the milk in another pot and add the rice and the sugar. Pour the blend into small bowls. Pour some water into the oven tray and put the bowls into the tray. Cook it in the oven for minutes. After it is cooked, take it from the oven and put it into the refrigerator.
D I RECT I ONS Wash, peel and cut quinces in half. Carve quinces out. Save 4 or 5 seeds. Place them in a pan. Mix sugar, cinnamon, clove and then sprinkle them over quince halves. Put seeds into the pan. Seeds give to this dessert a nice color. Cover the pan and bake about 45 minutes. Let it cool and serve it with whipped cream.
BÜLBÜL YUVASI - N I GHT I NGALE'S NEST
INGRED I ENTS FILLING: 2 glasses of walnuts, finely chopped, 1 tablespoon sugar ¼ teaspoon ground cinnamon PASTRY: 12 frozen filo pastry sheets, 1 glasses of unsalted butter, melted SYRUP: 5 glasses of sugar, 4 glasses ofwater, juice of ½ lemon GARNISH: 1 glass of ground pistachio nuts
D I RECT I ONS Make the walnut filling by mixing all ingredients in a bowl. Set aside. Place one sheet of filo pastry on a clean surface. Brush with butter. Sprinkle 1 tablespoon walnut filling evenly over the sheet. Place a thin rolling pin at the narrow end of the sheet and roll up the pastry on the pin. Gently push the rolled-up pastry from both ends towards the center to compress. Pull out the rolling pin. Form into a spiral shape and place on a buttered baking tray. Bake in moderate oven for about 30 minutes, until golden brown. While nightingale nests are baking boil sugar and water for 15 minutes. Add lemon juice 2 minutes before removing from heat. Pour lukewarm syrup over hot nests, allow time to absorb syrup and cool. Transfer to a serving platter. Garnish with ground pistachio nuts.
CEVİZLİ TEL KADAY I F (SHREDDED WHEAT IN SIRUP WITH WALNUTS)
INGRED I ENTS 750 gr. tel kadayif 1 1/2 glasses of margarine 2 glasses of walnuts Syrup: 4 glasses of sugar, 3 glasses of water, 1 teaspoons lemon juice
D I RECT I ONS Put the sugar, the water and lemon juice into a saucepan and boil until getting thick. Flake kadayif and place on a shallow cake pan, sprinkle crushed walnuts over evenly and spread the other half of the kadayif on top. Sprinkle melted margarine over and place in moderate oven to bake for 40 minutes. When golden brown, take kadayif out of oven and sprinkle boiling syrup over immediately. Cover and allow to cool. When cool, place a plate large enough over the top of the pan and transfer kadayif onto the plate by turning it upside down.
TRADITIONAL TURKISH DRINKS
TÜRK KAHVESİ ( TURKISH COFFEE ) From the days of the Ottoman Empire through the present, coffee has played an important role in Turkish lifestyle and culture. The serving and consumption of coffee has had a profound effect on betrothal and gender customs, political and social interaction, prayer, and hospitality customs throughout the centuries. Although many of the rituals are not prevalent in today's society, coffee has remained an integral part of Turkish culture.
Turkish coffee is served hot from a special coffee pot called "cezve". Tradition states that after the guest has consumed the coffee and the cup is turned upside down on the saucer and allowed to cool, the hostess then performs a fortune reading from the coffee grounds remaining in the cup. Rich in tradition and flavor, Turkish coffee remains a favorite today. As the Turks say "To drink one cup of coffee together guarantees forty years of friendship".
TÜRK ÇAYI ( TURKISH TEA ) Turkish tea is full-flavored and too strong to be served in large cups thus it's always offered in little tulip-shaped glasses which you have to hold by the rim to save your fingertips from burning because it's served boiling hot. You can add sugar in it but no milk, and you can have it either lighter (weaker) or darker (stronger) depending on your taste because Turkish tea is made by pouring some very strong tea into the glass, then cutting it with water to the desired strength. Serious tea-drinker Turks usually go to a coffee & tea house where they serve it with a samovar (Semaver in Turkish) so they can refill their glasses themselves as much as they want.
How to make good Turkish tea Tea must be stored in closed packages in such a way that it is not affected by humidity and external odors. For best results, lime-free water, a tea-kettle and a porcelain teapot are recommended. After rinsing the clean teapot with lukewarm water, put in one teaspoon of tea per person, whilst the water is boiled in the tea- kettle. Boiling water from the tea-kettle is poured into the teapot. The flame under the tea-kettle is turned down and the teapot is placed onto the tea-kettle so that it boils with the steam underneath. The tea must brew for minutes. The tea is then ready for pouring into the small tea glasses, usually 1/3 or 1/4 full depending how dark or how light you prefer your tea. The tea glass is then topped-up with hot water from the tea-kettle. The pot of tea should then be drunk within 30 minutes
RAKI (RAKİ) When one thinks of Turkey or Turks, one is reminded of Raki. Although it is not known where or when this drink was invented, it is certain that the history of raki does not go as far back as wine or beer. There are many proverbs on raki which is the traditional Turkish drink. Raki is made from different fruits in different regions, but grapes, figs and plums are the main ones.
Today in Istanbul, drinking raki has its own traditional rituals. Most important is what it is to be partaken with. White cheese is the main and unchangeable "meze" of raki. Raki is usually drunk with cold dishes like tomatoes, cucumber, lettuce and seafood. Fish is also a favorite, especially mullet and mackerel. Due to the aniseed it contains, raki changes color and becomes a milky white when water is added and a glass of pure water to go with it gives a distinct pleasant taste.
AYRAN (BUTTERMILK DRINK) Ayran (yoghurt drink) has been one of the most popular drinks of the Turks since the discovery of Yogurt among the Turkish tribes in Central Asia. It is simply made by diluting yogurt with water. Some salt is added to taste. Best served chilled. It not only accompanies any meal but is drunk as a refreshing drink by itself especially during summer months. It is common among all regions of the country only the slight variation being its thickness. Especially in the south, for example, thicker ayran is preferred. But the best of this unusual but simple drink is made in Susurluk, near Balikesir, who are so proud of their bubbled ayran that they have a local festival for it in the beginning of SeptemberBalikesirfestival
SAHLEP (MILK AND ORCHID ROOTS HOT DRINK) 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.