🤩
our eBook with students' recipes
https://www.canva.com/design/DAE-XAlrjOQ/31IdYYyjPsEFUCC22FxinQ/view?utm_content=DAE-XAlrjOQ&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton
link
TURKISH TRADITIONAL DISHES...MANTI1) RavioliManti; It is one of the dishes unique to Turkish cuisine, which is made by cutting thinly rolled dough into a rectangular shape and adding ground beef into it.It is quite filling and nutritious. Garlic yoghurt, sauce and butter are poured on it. It has survived from the Central Asian Turks to the present day.It is identified with the province of Kayseri in Turkey. Although it is a little difficult to make, it is loved by almost everyone for its taste.It has been eaten in Anatolia since ancient times.
TRADITIONAL TURKISH DISHES...BAKLAVA2) BaklavaBaklava is made from thinly rolled yufka and is one of the most famous desserts of Turkish cuisine. Walnuts, pistachios and cream are placed between the dough.It is generally sweetened with sherbet. It has a place in the cuisine of many nations. Many nations have adopted baklava. However, according to the evidence found, it is among the Turkish desserts.The word baklava comes from the word 'Baklahu', which means bundle and dumpling.In addition to Turkish cuisine, it has also taken place in Middle Eastern, Balkan and South Asian cuisines.
TRADITIONAL TURKISH FOOD...LAHMACUN3) LahmacunLahmacun; It is a food that is made by opening the dough thinly and topped with ingredients such as minced meat, parsley, onion, black pepper, garlic, and red pepper.It is baked in a stone oven. It is unique to Turkish cuisine and is also known as 'Turkish Pizza'. It is popular in Turkish cuisines around the world.It is both a main dish and can be consumed as a snack before the main meal. Bread is made with a thin and unleavened dough.It is generally consumed lovingly in every region. For this reason, it always preserves its place among the important foods of our culture.
TRADITIONAL TURKISH DISHES..4) AshuraAshura; It is known as the symbol of abundance, togetherness and unity. It can be made with many materials from wheat to dried figs.It is customary to share the Ashura with the neighbor. The 10th day of Muharram is celebrated as the Day of Ashura.Indispensable materials; beans and wheat. There are a few more must-have items like this one.It has existed in our culture since the past. It still continues to exist. The word Ashura means the number 10.
5) Tandoori KebabTandoori kebab is made by clearing the nerves of lamb meat and removing its fat. It is one of the traditional dishes that has been in Turkish culture for thousands of years.It is cooked in the tandoor. Oak wood is placed on the two sides and the kebab is started to be cooked. Meat should be rested in salt water for 24 hours.This kebab is famous in many regions. Ayran with kebab is one of the best accompaniments.There are many varieties of kebab. Tandoori kebab, which is cooked like Turkish delight, is known for its legendary taste. It is mostly traditional in Yozgat region.
6) Rice Pudding (Milky Meat)Rice pudding, also known as milky soup; It is made from milk, sugar, starch and rice. It is one of the most popular flavors among milk desserts in Turkish cuisine.It is made with the meeting of three whites and is among the light desserts. It is also possible to make rice pudding without rice.There are varieties according to materials and regions. The consistency also differs according to taste.Even if it is adopted by different cultures, it belongs to Turkish cuisine. It first appeared in the poems of Kaygusuz Abdal in the sources
7) Leaf WrappingWrapping leaves is among the most unique flavors of Turkish cuisine. It is known by the names of wrapping leaves or stuffing.It can suit special invitation tables or any meal of the day. It is one of the dishes that everyone from young to old loves to eat.Pilaf is made with bulgur or rice. The interior material varies according to the region.Some locals also add ground beef. However, it has a wonderful taste in every way.
8) GüllaçGüllac; It is a dessert prepared by dipping the phyllo in water sprinkled with light sugar and rose water. It is among the famous desserts of Turkish cuisine.It is in the form of baklava. The name of Güllüç became known in this way when the word Güllüç changed into the word Güllaç over time.It got these names because of the rose water in it. It is especially identified with the month of Ramadan.It has been in Turkish cuisine since the 1400s. In fact, it is among the desserts that are frequently made in Ottoman cuisine.
ISKENDER KEBAPWhat makes iskender is the butter on top, tomato sauce, yogurt next to it, and pieces of oily pita bread underneath. In addition, the meat of iskender is different from the meat of any doner kebab. The meat on which Iskender kebab is made is obtained from rams fed with Uludag thyme. Iskender meat has less fat. The tomato sauce and yoghurt used also affect the quality.
KAHRAMANMARAŞ ICE-CREAMKahramanmaraş tattoo ice cream is the dessert that Osman Ağa from Maraş discovered by chance while making orchid salep. The dessert that started as "Karsambaç with Salep"[1] became known as "Maraş ice cream" three generations later. One of the most important features of Kahramanmaraş ice cream is that it is made from goat's milk. Originally, there was only gummy ice cream in Turkey, and the recipe was kept secret for 300 years during the Ottoman Empire.
BREAD WITH MEATThe mixture consisting of lamb or veal, optionally cut into minced meat with cross knives, and finely chopped onion, tomato and pepper is spread on the thin dough that has been rolled out lengthwise. The mixed dough is hand stretched to 90 cm (35 in) and baked in the oven on both sides. It belongs to the Konya region.
KUKUREK(Kokoretsi) -braided lamb intestinesThis dish is spread on the Balkan Peninsula - especially in Macedonia which is a country with many lambs.Put the braided lamb intestines in water and put it on the fire to boil. Repeat this three more time. Pour any water after boiling. Add a liter of milk to the fourth water and bring it to a boil.Pour the last water.In an earthenware pan, place the braided lamb intestines pieces, the oil and place in a preheated oven to seal. Then add the chopped garlic, mint, pepper and some of the water in which the corn was boiled. Return the pan to the oven to bake. Pour the liquid all the time while baking. Finally, if you have a lot of liquid, you can thicken the sauce with flour.
Tavče gravče(Macedonian: Тавче гравче) is a traditional Macedonian dish.It is prepared with fresh beans and can be found in many restaurants in North Macedonia. It is also commonly eaten by the Macedonian diaspora. This meal is baked and served in a traditional unglazed earthenware pot. The name of the dish may be translated as "Beans on a tava". Tavče gravče is considered the national dish of North Macedonia. "Tavče gravče Tetovo style" is a popular regional variation. IngredientsThe basic ingredients in Tavče gravče are:• butter beans• onion• oil• dry red pepper• red and black pepper• salt• parsley
After washing the cabbage, finely chop it and boil it in salted water and drain. Let's take oil in a pan and fry the finely chopped onions. Add the chopped carrots and potatoes respectively and fry them. Add the garlic and seasonings. Then drain the boiled cabbage and put it in the pot and fry for a few more minutes. Then add bulgur, boiled corn or kidney beans and mix. Let's cook it by adding the hot water. Let's mix the corn flour close to cooking with half a glass of water in a bowl and add it to the soup. After boiling for a while, take it from the fire. Bon appetit.
Harisa, Armenian national dish.Wheatgrass և Boil chicken, mutton or beef in water, stirring with a wooden spatula until it becomes a sticky mass. When eating, they add melted butter (sometimes spices). In ancient times it was considered a ritual և holiday food. Prepared for solemn days (weddings, national holidays, etc.). After being baked in the pot overnight, they ate most of it on Sunday morning. It is considered the national dish of Armenia.
GhapamaAn interesting combination of ingredients is ghapaman, which is most often made on the occasion of New Year and Easter. It is stuffed with rice, dried fruits, raisins, walnuts, etc.
TanapurWet the grain beforehand. Beat eggs, add sour cream, yogurt, flour and mix until it becomes a homogeneous mass. Add water and grain or rice.Put on low heat, stirring constantly, cook until the grains are ready. Season with salt. After boiling, add chopped greens.And if you like with onion, fry the onion in a separate pan, add it to the finished soup at the end.
Jangal breadMethod of preparation. Divide the dough into small balls, about 5 cm in diameter. Roll thinly after 5 minutes (like lavash). Add salt, pepper, oil (at least two tablespoons for one loaf) to the prepared green mixture, mix և Place on a thin layer of dough so that 1/5 cm is open from all edges. Join the ends in the middle of the bread with zhengyal, fasten. Carefully tap the already closed dough with the palm of your hand, increase its width և length նել and place it on a preheated heater (it is round or square iron) or on an iron stove.
Bacalhau a BrásAmong the various Portuguese recipes that use cod, Bacalhau a Brás is one of the most popular, in addition to being very simple.To make Bacalhau a Brás, the cod is shredded and placed in a container with onion, garlic, potato sticks, beaten and seasoned eggs.This is one of the easiest Portuguese foods to prepare. Bacalhau a Brás is made as a stir-fry that takes no more than 30 minutes to be ready.Then, just finish with parsley, olives and, of course, a traditional Portuguese olive oil. It can be served as a single dish.
Ingredients of Black Sea Style Anchovy Rice Recipe2 kilos of anchovies2 cups of rice3 cups of hot water3 tablespoons of peanuts3 tablespoons of currants3 large onionsHalf a glass of olive oil1.5 teaspoons of salt1 teaspoon of sugar1 teaspoon ground black pepper1 teaspoon heaped new spring1 bunch of fresh mint
Uzumören Primay-Secondary School Turkey
Workshop with students