1 / 96

TRADITIONAL TURKISH MEALS

TRADITIONAL TURKISH MEALS.

kolina
Download Presentation

TRADITIONAL TURKISH MEALS

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. TRADITIONAL TURKISH MEALS

  2. You can find a great variety of mouth watering dishes in Turkish cuisine which is mostly the heritage of Ottoman cuisine. It is the mixture and refinement of Central Asian, Middle Eastern and Balkan cuisines. Therefore it is impossible to fit Turkish cuisine into a short list.

  3. DÖNER KEBAB - MEAT ON STICK

  4. DÖNER KEBAB - MEAT ON STICK • Ingredients (four-pounder) • 2 kg (4½ lb.) of ground beef (or other minced meat) • 11-12 tsp. of chicken salt/season salt. • 6 tsp. of black pepper (amount depends on taste preference)

  5. DÖNER KEBAB - MEAT ON STICK • Preparation • Mix all the ingredients into a farce-like chunk. • Use a mixer or your hands to get air out of the chunk. • Optionally, you can make a hole with a knife to the chunk so that excess fat can drain out. • Wrap it tightly in aluminum foil, and use more than two layers of foil (so it will not rupture).

  6. DÖNER KEBAB - MEAT ON STICK • Put it into the oven and set the temperature to 100 °C (210 °F). • Let it cook for 4 hours. Note: 4 hours applies to any size. Let's say, if you want a 1 kg chunk • When it is done, remove it from the oven, open the foil, and let it cool down.

  7. ADANA KEBAB

  8. ADANA KEBAB INGREDIENTS • 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

  9. ADANA KEBAB INGREDIENTS • 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

  10. ADANA KEBAB DIRECTIONS • 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.

  11. ADANA KEBAB • 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.

  12. SHISH KEBAB

  13. INGREDIENTS SHISH KEBAB • ½ kg beef or lamb, (or a mixture) • 8 skewers • 2 tbl olive oil • salt • pepper • red pepper, roasted and seeded

  14. SHISH KEBAB • 1 cup walnuts, toasted • 1/2 tsp cumin • 1/2 tsp cayenne pepper • lemon juice • 1/4 tsp salt

  15. SHISH KEBAB DIRECTIONS • Preheatthebroiler. • Threadthemeatontotheskewersandbrushwithoil. • Sprinklewith salt andpepperandplaceunderthebroiler, 2-3 minutes on eachside, depending on thetype of meatyouuse.

  16. SHISH KEBAB • In the meantime, make the puree – combine the remaining ingredients in a food processor and blend until smooth. • Serve alongside the cooked shish-kebabs.

  17. ÇİĞ KÖFTE (RAW MEATBALLS)

  18. ÇİĞ KÖFTE (RAW MEATBALLS) INGREDIENTS • 500 gr muttonground 3 times • 1/4 teaspoonallspice • 250 gr. fine bulgur • 1/2 teasponncumin • 2 firmtomatoes • 500 gr. onion • 1 bunchparsley • 1 1/2 teaspoons salt • 1/4 teaspoonblackpepper • 1/2 teaspoon hot redpepper

  19. ÇİĞ KÖFTE (RAW MEATBALLS) DIRECTIONS • 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 apse by kneading.

  20. ÇİĞ KÖFTE (RAW MEATBALLS) • 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.

  21. İÇLİ KÖFTE - STUFFED MUTTON BALLS

  22. İÇLİ KÖFTE - STUFFED MUTTON BALLS INGREDIENTS • 1cup fine bulgur • 1/2cup flour (wholeweathbetter) • 2egg  whites • 1teaspoon groundcumin • 1/2teaspoon salt • 1tablespoon redpepperpasteor paprika flakes • 1cup hot water

  23. İÇLİ KÖFTE - STUFFED MUTTON BALLS • FOR THE FILLING • 2 egg-sizedmicedbeef • 1onion , chopped • 2tablespoons butter • 1teaspoon redpepperflakes • 1/2 teaspoonblackpepper • 1/4teaspoon sugar • salt totaste

  24. İÇLİ KÖFTE - STUFFED MUTTON BALLS DIRECTIONS • 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.

  25. İÇLİ KÖFTE - STUFFED MUTTON BALLS • Cook in bollingwaterlike pasta • Tomakethefilling ,heatthebutterandsautemeat , andonion. Addblackpepper , salt, sugar, redpepperflakesandcookfor  a furter 10 minutes. Addchoppedparsleyand  set aside tocool. • Formakingoutershells ,put the bulgur in a foodprocessor.  Add  paprika flakesorredpepperpaste, cumin,salt and  1/2cup of warmwater, let  sit 10 minutes.Addeggwhitesandflour .Kneaduntilwellmixedlike a dough. Add a littleicewaterifneeded. 

  26. LAHMACUN - TURKISH PIZZA

  27. LAHMACUN - TURKISH PIZZA INGREDIENTS • 250 g sheepmeat • 10g yeast • 75g sheepfat • 1 tsp salt • 2 choppedonions • 150 g of water • 3 tbspchoppedparsley

  28. LAHMACUN - TURKISH PIZZA • 30g milk • 1 tbsp salt • 1 tsp salt • 1 tbspredpepper • 1 peeled, choppedtomato • dough • 250g flavor

  29. LAHMACUN - TURKISH PIZZA DIRECTIONS • Mixonion, andparsley in a bigtrayandaddmincedmeat, sheepfat, salt, tomatoand bitter redpepperandmixthismixtureproperly. Placetheingredientsinto a tray. • DOUGH : Addyeastand salt towater in a bowl. Mixfor 3 minutes. Addflavourandmixproperly. Coverthedoughwithwetclothandwaitfor 30 minutes. • Dividethedoughtotwopiecesbypressinghand. Rolleachdoughbypalm. Coverwithwetclothandwaitfor 30 minutesmore.

  30. LAHMACUN - TURKISH PIZZA • Layeachdough as thinsheetsuntiltheyreachthesame size as theplate. Usehandsforlayingandpushwithyourfingerstoshoreforthinning. • Heatowento 240' C. Placedoughtotrayand spread milkbybrushtodoughs. • Placeingredienttodough. Pushtraytoowen. • Waitfor 6-7 minutesforcooking. • Serve hot

  31. KARNIYARIK - SLASHED EGGPLANT

  32. KARNIYARIK - SLASHED EGGPLANT • 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

  33. KARNIYARIK - SLASHED EGGPLANT DIRECTIONS • 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.

  34. KARNIYARIK - SLASHED EGGPLANT • Drainanddry. Fryeggplantslightly in oil. • Make a deepincision in eacheggplant. • Placetheeggplants in a saucepan, withthecutsidesfacingup. • Placesomestuffing on eacheggplantand top eachwith a slice of tomatoandgreenpepper. • Add a smallamount of waterandcookoverlowheatfor 25-30 minutes.

  35. SARMA – STUFFED GRAPE LEAVES

  36. SARMA – 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

  37. SARMA – STUFFED GRAPE LEAVES • 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

  38. SARMA – STUFFED GRAPE LEAVES • Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 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.

  39. SARMA – STUFFED GRAPE LEAVES • 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.

  40. MANTI - TURKISH RAVIOLI

  41. MANTI - TURKISH RAVIOLI INGREDIENTS Dough: 3-3 ½ cupsflour1 egg2/3 cup lukewarmwater1 teaspoon salt totaste Filling:½ kg groundbeef1 onion, chopped½ teaspoon salt totaste½ teaspoonblackpepper

  42. MANTI - TURKISH RAVIOLI • Sauce:2 cups yogurt3-4 cloves of garlic, minced¼ teaspoon salt to taste3-4 tablespoon butter/oil1 tablespoon tomato paste/1 tablespoon paprika2-3 tablespoons waterDried mintSumac

  43. MANTI - TURKISH RAVIOLI • Forcooking:8 cupswater1 teaspoon salt

  44. MANTI - TURKISH RAVIOLI INGREDIENTS • In a bowlplacetheflour, cracktheeggandaddthe salt andwater. Thenkneadtillyouget a firmandsmoothdough. • Meanwhile in a platemixallthefillingingredientsand set aside. • Flattenthedoughwith a rollingpin as thin as you can.Then, cut it with a knifeintosquarepieces . • Thenplace ¼ tspfillingovereachsquare . Thenstickthesideswithyourfingertips .

  45. MANTI - TURKISH RAVIOLI • 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 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.

  46. MANTI - TURKISH RAVIOLI • Cookfor 2 minutesoverlowheat. • Drainthecooked manti and transfer it intoservingplates. • Let it coolfor a whileandpourtheyogurtsauceover. • Finallypouraboutonetbsp of butter/oilmixtureallover . • AndifdesiredsprinklesomedriedmintandsumacovertheTurkishRavioli.

  47. DÜĞÜN ÇORBASI - WEDDING SOUP

  48. DÜĞÜN ÇORBASI - WEDDING SOUP INGREDIENTS • 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.

More Related