TURKISH CUISINE

1. BEHİYE DR. NEVHİZ IŞIL PRIMARY SCHOOL TURKISH CUISINE AFİYET OLSUN ENJOY YOUR MEAL

2. It is saidthatthreemajorkinds of cuisineexist in theworld; Turkish, Chinese, andFrench. Fullyjustifyingitsreputation, TurkishCuisine is always a pleasantsurpriseforthevisitor. • Inadditiontobeingtherefinedproduct of centuries of experience, TurkishCuisine has a verypurequality. Thevarietyandsimplicity of therecipesandthequality of theingredientsareguarantees of deliciousmeals. Letyourselfgetintothemostdeliciouscuisineallovertheworldwithrealrecipes….

3. TRADITIONAL TURKISH DISHES • Döner 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.

4. ADANA KEBAP (ADANA KEBAB)

5. INGREDIENTS • 250 gr groundlamb • 2 tablespoonsunsaltedbutter, cutintotinypieces • 250gr groundveal • Extravirginoliveoil, meltedunsaltedbutter, orvegetableoilforbrushing • 2 teaspoonscayennepepper, ormoretotaste • 2 mediumonions, peeledandsliced • 2 teaspoonsfreshlygroundcorianderseeds • 1 tablespoonsumac • 2 teaspoonsfreshlygroundcuminseeds • Finelychoppedfreshparsleyleavesforgarnish • 2 teaspoonsfreshlygroundblackpepper • Salt totaste • 2 pide bread

6. DIRECTIONS • In a largebowl, kneadthelamb, veal, cayenne, coriander, cumin, pepper, salt, andbuttertogetherwell, keepingyourhandswetsothemeatdoesn'tsticktothem. Coverandletthemixture rest in therefrigeratorfor 1 hour. • Prepare a charcoal fire orpreheat a gasgrill on medium-lowfor 15 minutes. Form themeatintopatties. Grilluntilthe köfte arespringytothetouch, about 20 minutes, turningoften. • Meanwhile, brushthe pide breadwitholiveoil, meltedbutter, orvegetableoilandgrillorgriddlefor a fewminutesuntil hot but not brittle. • Arrangethe köfte on a servingplatterorindividualplatesandservewiththe pide bread, slicedonions, a sprinkle of sumac, andchoppedparsley as a garnish.

7. ŞİŞ KEBAP (SHISH KEBAB)

8. 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

9. DIRECTIONS • 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.

10. ÇİĞ KÖFTE (RAW MEATBALLS)

11. INGREDIENTS • 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

12. DIRECTIONS • Washanddrainthebulgar. • Gratetheonions, choptheparsleyandmixthemtogether. • Skin anddicethetomatoesandaddtotheonionsandparsley. • Put the salt, blackpepper, redpepper, allspiceandcuminintothemixture, andblendbymixingwiththehand a couple of timesand set aside. • Put themeatand bulgur on a largetrayandmakeinto a apstebykneading. • Moistenhandswithcoldwateroccasionallywhilekneading. • Addthepreparedmixture of onion, tomatoesandspicestothemeatandkneadtomake a paste. • Takesmallpieces of themixtureandpresswiththepalmtoflatten it, and put on a servingplate. • Decoratewithlettuceandparsleybeforeserving.

13. İÇLİ KÖFTE (STUFFED MUTTON BALLS)

14. INGREDIENTS • OUTER SHELLS • 1cup fine bulgur • 1/2cup flour (wholeweathbetter) • 2egg  whites • 1teaspoon groundcumin • 1/2teaspoon salt • 1tablespoon redpepperpasteor paprika flakes • 1cup hot water • FOR THE FILLING • 2 egg-sizedmicedbeef • 1onion , chopped • 2tablespoons butter • 1teaspoon redpepperflakes • 1/2 teaspoonblackpepper • 1/4teaspoon sugar • salt totaste

15. DIRECTIONS • 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.  • Tomakekibbeh.Wetyourhandsandshappe bulgur doughintosmallballs.  Put a ball on lefthandmake it like a smallplate put somefilling on. • Closeupsidestogetherandtaperendsto a pointresemling a lemon. Continueuntilallthemixture is usedup. • Boill 3-4 cupswater in a pan. Add 1/4 teaspoon salt. • Addthekibbehandcookfor ten muniteslike pasta. Drain. Add 2-3 tablespoonsouceandmix. • Transfer on a servingdishandserve

16. LAHMACUN (TURKISH PIZZA)

17. INGREDIENTS • 250 g sheepmeat • 10g yeast • 75g sheepfat • 1 tsp salt • 2 choppedonions • 150 g of water • 3 tbspchoppedparsley • 30g milk • 1 tbsp salt • 1 tsp salt • 1 tbspredpepper • 1 peeled, choppedtomato • dough • 250g flavor

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

19. KARNIYARIK (SLASHED EGGPLANT)

20. INGREDIENTS • 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

21. DIRECTIONS • Choptheonionsandcook in a saucepanwithsomebutteruntilpink. • Addgroundmeatandroast, stirringconstantly. Removefromheatandadd salt andpepper. • Peeltheeggplants in a ribbonfashion. • Soakthem in saltedwaterfor a while. • 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.

22. ETLİ YAPRAK DOLMASI - STUFFED GRAPE LEAVES

23. INGREDIENTS

24. DIRECTIONS • 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. • 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.

25. KIRMIZI MERCİMEK KÖFTESİ (RED LENTIL BURGERS)

26. INGREDIENTS • 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

27. DIRECTIONS • 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.

28. PİLAV (PILAF) • Generallymade of rice, but also of bulgur (crackedwheat) andsehriye (vermicelli), pilaf (pilav) is one of themainstays of theTurkishtable. Thericeshould not be sticky but separateintoindividualgrains. Thepilafmayincludeaubergines, chickpeas, beansorpeas. Althoughpilaf is traditionally a course in itsownright, in recentyears it has appeared as a garnishwithmeatandchickendishes at manyrestaurants.

29. AnchovyPilaf (Hamsi Pilavi) • Ingredients :1 kg filletedanchovies2 tablespoonsoliveoil • Forthepilaf:250g rice1 mediumonion (finelychopped) 1/4 cup of water1/2 cup oliveoil50 g pinenuts50 g currants1 tablespoonsugar1 teaspooncinnamon1 teaspoonthyme1 tablespoonmintsalt andpepper

30. 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 30-40 minutes at 200 degrees Centigrade.

31. MANTI (TURKISH RAVIOLI)

32. INGREDIENTS • Dough: • 3-3 ½ cupsflour1 egg2/3 cup lukewarmwater1 teaspoon salt totaste • Filling:½ kg groundbeef1 onion, chopped½ teaspoon salt totaste½ teaspoonblackpepper • Forcooking:8 cupswater1 teaspoon salt • Sauce:2 cupsyogurt3-4 cloves of garlic, minced¼ teaspoon salt totaste3-4 tablespoonbutter/oil1 tablespoontomatopaste/1 tablespoon paprika2-3 tablespoonswaterDriedmintSumac

33. DIRECTIONS • 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 . • Forcooking, boilthewater in a big pot andadd salt. • Thenaddallthe manti intotheboilingwater. • Stirwith a woodenspoontopreventthemstickingtoeachother. • Cookovermediumheattill manti getssoft (forabout 10-15 minutes). • Meanwhilepreparethesauce. In a bowlmixyogurt, salt andgarlic. • In a smallpan; meltthebutter/oilandstir in tomatopasteandwater. • Cookfor 2 minutesoverlowheat. • Drainthecooked manti and transfer it intoservingplates. • Let it coolfor a whileandpourtheyogurtsauceover. • Finallypouraboutonetbsp of butter/oilmixtureallover . • AndifdesiredsprinklesomedriedmintandsumacovertheTurkishRavioli.

34. DÜĞÜN ÇORBASI - WEDDING SOUP

35. INGREDIENTS • 6 tablespoonsbutter • 1/2 tablespoon paprika • 1 /2 kg lamborbeef, dicedfineorground • cayennepepper • 1 carrot, choppedfine • garnish: dusting of cinnamon. • 1 onion, choppedfine • 5 cupsbeefstock • 2 eggyolks • juice of 1/2 lemon • 1 tablespoonbutter

36. DIRECTIONS • 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.

37. Ezogelin Soup

38. INGREDIENTS • 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

39. DIRECTIONS • 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.

40. İŞKEMBE ÇORBASI (TRIPE SOUP)

41. INGREDIENTS • Tripe ½ kg • Salt • Water 2 lt. • Egg yolks 4 • Flour 2 tablespoons • Vinegar ½ cup • Garlic 7-8 cloves • Butter 50 g • Cayenne

42. DIRECTIONS • 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.

43. Su Böreği (WaterPastry)

44. INGREDIENTS • 4 glassesflour • 16 glasseswater • 1/4 glasswater • 8 tablespoons salt • 8 eggs • cornstarch • 1 tablespoon salt • 2 glassesmelted margarine • 250 gr. gratedwhitecheese • 5 glassesmilk • 1 bunchparsley

45. DIRECTIONS • Sprinkleflourover a wooden board, make a well in thecentreandadd 4 eggs, 2 glassesmilk, 1 glassmelted margarine, waterand 1 tablespoon salt togetherandkneaduntil a dough is formed. • Make it intotheshape of a rollandsliceinto 12 equalpieces. • Rollthepieces in flour, presswiththehand, sprinkleflourandrolloutonebyone but not toothinly. • Blend 3 glassesmilkand 1 glassmelted margarine in a bowl, add 4 eggs, cheese, choopedparsleyand salt, thencontinueblending. • Grease thebakingtray. • Put 16 glasses of waterinto a pan, add 8 tablespoons of salt andbringtoboil. • Put eachpiece of thedoughintothepanonebyone, hold it foroneminutethentake it outand put intoanotherbowlfilledwithcoldwaterandpresswithyourhandssothatthewaterdrainsout. • Place on a bakingtray. Firstplaceonelayer of pastry, thenthefilling, repeatthisuntilallthepastry is usedandclosetheedgeswiththeoverlappingpiece. • Bake in a hot ovenfor an hour. • Removefromtheoven, cutintoslicesandserve.

46. SİGARA BÖREĞİ (CIGARETTE BOREK)

47. INGREDIENTS 250 gr Pastry½ cup cheese1/3 cup fresh parsley½ cup oil for frying

48. DIRECTIONS • 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.

49. TRADITIONAL TURKISH DESSERTS

50. BAKLAVA WITH PISTACHIO NUTS