1 / 37

TURKISH FOODS

TURKISH FOODS. Lady's Thigh Kofte (Kadinbudu Kofte). 1big onion, chopped ½-1 bunch of fresh parsley, chopped ½ cup rice, washed and drained 1 cup hot water 1 tsp+ ½ tsp salt to taste ½ tsp cumin ½ tsp black pepper For Frying: ½ cup canola oil 2 eggs, beaten ¾ cup flour .

brick
Download Presentation

TURKISH FOODS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. TURKISH FOODS

  2. Lady's Thigh Kofte (Kadinbudu Kofte)

  3. 1big onion, chopped½-1 bunch of fresh parsley, chopped½ cup rice, washed and drained1 cup hot water1 tsp+ ½ tsp salt to taste½ tsp cumin½ tsp black pepper For Frying:½ cup canola oil2 eggs, beaten¾ cup flour

  4. Boil rice in a cup of hot water and add ½ tsp salt. Leave it to cool.Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 dakika). Finally, stir in the parsley and the spices and turn the heat off.In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like

  5. Cover the mixture and leave in the fridge for about 30 minutes.Take egg your’s pieces and make egg shapes and flatten with your hands (the shape in the picture). In a frying pan, sizzle oil. Place flour in a wide plate. In another plate beat the eggs. First dip the koftes in flour, make sure the koftes to be covered evenly with flour. Then dip into egg and fry both sides until they get lightly golden brown.For a thicker coating; after dipping into egg, again dip into the flour and then fry.This recipe makes about 10-14 Lady’s Thigh Kofte.

  6. Baked Anchovy (Firinda Hamsi)

  7. Baked Anchovy (Firinda Hamsi)

  8. 1 lb anchovy, washed and drained1 big onion, cut in half and sliced2 tomatoes, diced/crushed2-3 pairs if parsley, chopped1-2 cloves of garlic, minced (optional)2 tbsp lemon juice2 bay leaves, torn in quarters3 tbsp olive oilA pinch of black pepper1 tsp salt to taste½ cup water

  9. Cut the heads off anchovy and gut them. Then wash them under cold water and drain. Sprinkle salt and drizzle half of the olive oil, then mix them all. Place the anchovy over a Pyrex dish.Preheat the oven to 400 F (200 C) and bake for 10-12 minutes. Meanwhile in a skillet, sauté onions with the rest of the olive oil. Then stir in parsley and tomatoes. Cook for 1-2 minutes over medium heat. Finally stir in black pepper, water and garlic. Turn off the oven and stir in lemon juice.

  10. Take the anchovy out of the oven and place the bay leaves evenly over. Then pour the tomato sauce all over the anchovy. Place it back to the oven and bake for 10-15 minutes. If you like well fried anchovy, then turn to broil for the last 3-4 minutes.Serve Baked Anchovy with lemon wedges and Turkish Coleslaw

  11. Inegol’s Traditional Meatball (Inegol Kofte)

  12. 1 lb lean ground beef¼ cup bread crumbs1 big onion, shredded½ tsp cumin¼ tsp black pepper1 tsp baking soda1 clove garlic, minced (optional)2-3 stems parsley, finely chopped (optional)1 tsp salt

  13. Mix all the ingredients in a bowl. And knead for 3-4 minutes to form a stiff mixture. Cover it and leave in the fridge for the night. Then, the next day make finger shape meatballs. • Shallow fry them in a skillet or grill. Make sure that all sides turn to a golden brown color.You can serve Inegol’s Traditional Meatball with; pilaf, roasted peppers, French fries, kidney bean salad, tomato salad or onion salad and ayran.

  14. Kebab with Bay Leaves (Defneli Kebap)

  15. 1 lb boneless chicken/turkey or beef, chopped½ lb mushroom, washed and sliced in half¼ cup olive oil5-6 bay leaves1 tbsp soy sauce½-1 cup hot water1 tbsp salt to taste¼ tsp paprika¼ tsp black pepper¼ tsp cumin

  16. In a pot, cook the meat/chicken/turkey chunks over medium heat till the juice is gone. I’ve used turkey, but you can use any kind of meat for this recipe. Then add bay leaves and spices. Wash or brush gently the mushrooms, make sure not to soak them in water. Cut them in half and add into the pot. Sauté for 2-3 minutes.Add olive oil, soy sauce, salt and hot water. Close the lid and simmer over low-medium heat till the meat is soft (for about 15-20 minutes).Serve Kebab with Bay Leaves warm.

  17. Turkish Ravioli (Manti)

  18. Manti is one of my favorite Turkish traditional dishes. Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

  19. 3-3 ½ cups flour1 egg2/3 cup lukewarm water1 tsp salt to taste • Filling:½ lb ground beef1 onion, finely chopped/shredded½ tsp salt to taste½ tsp black pepper

  20. For cooking:8 cups water1 tsp salt • Sauce:2 cups yogurt3-4 cloves of garlic, minced¼ tsp salt to taste3-4 tbsp butter/oil1 tbsp tomato paste/2/3 tsp paprika2-3 tbsp waterDried mintSumac

  21. 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. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).Meanwhile in a plate mix all the filling ingredients and set aside.

  22. Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (see the picture). Then place ¼ tsp filling over each square (see the picture). Then stick the both traverse edges diagonally, by pressing with your finger tips (see the picture). Do the same procedure for the remaining dough.

  23. For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 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. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.

  24. 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 (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Ravioli.This recipe makes 6-7 servings.

  25. Potato Salad with Yogurt (Yogurtlu Patates Salatasi)

  26. 4-6 potatoes, boiled2-3 carrots, shredded5 tbsp olive oil/melted butter1 ½ cups yogurt2 cloves of garlic, minced4-5 pairs of fresh parsley/dill, chopped½ lemon’s juice1 tbsp salt to taste

  27. Peel the boiled potatoes and mash with a fork or blender. Stir in lemon juice, half of the salt and 3 tbsp olive oil/butter. Spread the mashed potatoes on the bottom of a medium size Pyrex dish.Meanwhile, in a skillet sauté carrots with ½ tsp salt and the rest of the olive oil/butter over medium heat (5-6 minutes). And then, place the carrots over potatoes evenly (see the picture).In a bowl; mix yogurt, minced garlic and the remaining salt. Spread it all over the carrots and garnish with chopped parsley/dill.Also you can place the potato salad to serving plates and then pour the yogurt sauce.

  28. Shrimp Kebab (Karides Kebabi)

  29. 1 lb shrimp, cleaned and deveined¼ cup olive oil1 tbsp garlic, minced2 tbsp lemon juice¼ tsp black pepper2 tbsp soy sauceA pinch of parsley, finely chopped (optional)½ tsp salt to tasteMetal or wooden skewers

  30. 2 hours prior to cooking, prepare the marinade. Mix olive oil, lemon juice, black pepper, soy sauce, parsley, salt and garlic. Dip the fish into it and marinate in the fridge for at least 2 hours. Remove shrimp from marinade and discard the marinade. If you are sing metal or steel skewers, lightly coat them with oil. Place shrimp on skewers (about 5 shrimps per skewer) and then place on a baking tray. Preheat the oven to 350 F (180C) and cook for 8-12 minutes or until shrimp s turn pink. Do not overcook. You can also cook them over grill.

  31. HAZIRLAYAN: • TURGUT ÜZÜMCÜOĞLU • 10-B • 195 GERMENCİK ANADOLU LİSESİ

More Related