[Misafir]

Traditional Turkish drinks

Raki

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.
In the Near and Middle East countries the drink is known by different names such as Araka, Araki, Ariki which obviously come from the same origin. Some claim that it is called Iraqi (from Iraq) because it was first made in this country and spread to other regions. Others say it got its name from the razaki grapes used in producing it. Both theories are acceptable. Another theory is that arak in Arabic means "sweat" and araki " that which makes one sweat." If one drinks too much raki one does sweat and when raki is being distilled it falls drop by drop like sweat, so the name could have come from Arabic. In neighboring countries different kinds of raki have different names. In Greece gum is added to it and the drink is called "Mastika". Duziko which comes from the slavic word "Duz" means raki with aniseed. In Turkey, raki made from grape residue used to be called Düz Raki or Hay Raki. Zahle raki has taken this name because it is made in the city of Zahle in Lebanon. Raki is not a fermentation drink like wine and beer but a distillation drink, so more technical knowledge and equipment are necessary for its production. Encyclopedias write that in "Eastern India a drink produced by distilling fermented sugar cane juice is called "arak" and the same name is given Ceylon and Malesia to an alcoholic drink made by the distillation of the juice of the palm tree. It is also noted that in Iran the drink made in the same way from grapes and dates is also called arak.
The history is going back 300 years. The art of distillation which started in the Arab world and spread to the neighboring countries was implemented when people thought of making use of the sugar in the residue of wine processing. With the addition of aniseed, raki took on its Turkish characteristic. The famous Turkish traveler Evliya Celebi listed the artisans of Istanbul in the first volume of his book on his voyages which he wrote in 1630. Among the artisans he also mentioned the arak makers. While writing that arak was made from all kinds of plants, he also mentioned the word raki and said that drinking even one drop of this intoxicating drink was sinful. It is known that at that time in Istanbul 300 people in 100 workshop were occupied in the production and sale of this drink. Evliya Celebi spoke of tavern-keepers as "accursed, ill omened, blame worthy" and said there were taverns all over Istanbul but especially in Samatya, Kumkapi, Balikpazari, Unkapani, Fener, Balat (last three are on the Golden Horn)and the two shores of the Bosphorus and added "Galata means Taverns". Evliya Celebi recorded the small wine shops and the kinds of wine they sold and also mentioned the taverns that sold raki, all kinds of raki, like raki wine, banana raki, mustard raki, linden raki, cinnamon raki, clove raki, pomegranate raki, hay raki, aniseed raki, etc.
Raki was first produced from the residue of grapes left over from wine making. When a shortage of residue started, spirits from abroad were imported and processed with aniseed. This went on till the First World War when, for want of raw materials raisins were used in the production of raki and sometimes even dried figs and mulberries. For good quality raki, seedless raisins and aniseed in Cesme (Izmir) were preferred. As the raki industry developed, aniseed agriculture grew and developed with it. When alcoholic beverages were prohibited at one time, underhand producers lost no time in taking steps. The administrative authorities, especially in small towns, turned a blind eye to the illegal production of raki so long as it was made in accordance with the technical rules. In many houses meat grinders were used for mincing the raisin, large basins formerly used for daily washing were now used for fermenting the grapes and oil cans were converted into distilling apparatus. The raki which was usually without aniseed and which often contained materials harmful to health were distributed to by children, in the evenings, when the streets were no longer crowded.
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.
Istanbul used to have many tiny taverns but nowadays if you want to drink raki and eat dishes that go well with it the best places are Kumkapi, the BosphorusBeyoglu district. The favorite mezes of raki drinkers, roasted chickpeas and freshly salted almonds, can be found in almost all taverns.
Those who have been drinkers of raki for years and years, point out that this drink affects one according to his/hers mood. Sometimes one is tipsy after a glass or two; while sometimes even a huge bottle gives only a feeling of well being and enjoyment.

Boza (Fermented Bulgur Refreshment)

Ingredients Measure Amount
Bulgur 2 1/6 cups 325 grams
Water 20 2/3 cups 4150 grams
Flour 2 tablespoons 12 grams
Sugar 2 ½ tablespoons 450 grams
Yogurt ½ cup 50 grams
Dry yeast ¾ teaspoon 5 grams
Vanilla 2 ½ teaspoon 25 grams
Cinnamon 4 ½ teaspoon 45 grams
Servings: 12 Preparation:
Wash the bulgur, drain and place in a large pot, add 12 cups water, cover and let stand overnight at room temperature. Cook over low heat for about 2 hours. Place in blender and process and then pass through a strainer and refrigerate. Return the bulgur which is left in the strainer to the pot, add 7 ¾ cups of water and cook for another hour over low heat. Pass through the strainer and place in the refrigerate.
Place the flour in a small saucepan and add 2/3 cups of water and cook over low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture. Let stand in warm environment for 30 minutes. Add the mixture with yeast to the creamy bulgur and let stand at room temperature for 1-2 days, stirring occasionally. Add the vanilla and the remaining sugar and stir well until they are wholly dissolved. Serve, sprinkled with cinnamon. This refreshment can be kept in the refrigerator for 2-3 days.
Nutritional Value (in approximately one serving) :
Energy 242 cal, Protein 3.5 g, Fat 0.5 g, Carbohydrates 57.5 g, Calcium 29 mg, Iron 1.3 mg, Phosphorus 97 mg, Zinc 1 mg, Sodium 1 mg, Vitamin A 6.9 iu, Thiamine 0.09 mg, Riboflavin 0.05 mg,
Niacin 1.16 mg, Vitamin C - mg, Cholesterol 1 mg.
Notes :
Instead of bulgur, it can be prepared with millet or barley or a millet and bulgur combination. A traditional refreshment, with a history which goes back to very early times. Boza is mainly consumed during winter months. Best place to buy and drink Boza in Istanbul is "Vefa Bozacisi".

Sahlep

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.
Tips:
The thicker the sahlep is, the better it gets, it's a hot and creamy drink. Sometimes addition of a little bit of starch might help to get the desired consistency. It is a remedy for sore throats and colds, therefore it's mainly consumed in the winter months for cold climate. Because the real sahlep powder is expensive, on the streets they make it with more cornstarch than the real thing, that's why it would be better to do it at home or go to reputable pudding shops in Beyoglu district or along the Bosphorus for example.
Usually the mountain orchids have tuberous roots rich of starch-like substance. These tubers are gathered while the plant is in flower, then washed, boiled in water or milk and then dried. These dry tubers are grinded. This grinded powder is called sahlep.

Sahlep can also be added to ice-creams in the city of Kahramanmaras, it's the famous Maras Ice-Cream. In Maras ice-creams, sahlep gives its great taste and strong mixture with goat milk being the first and the most important element of Maras ice-cream, and the second one is real goat milk.



Ayran

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 countrysouth, 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 September.

Salgam

Ingredients: Water, violet carrot, turnip, salt, pounded wheat or bulgur flour.
A traditional Turkish drink (pronounced shal-gum) made from dark turnips and violet carrots and sira. It's served cold with pickles and available in Hot and Mild formulas. It's a very traditional drink in Adana province and in the GAP and South Eastern Anatolia, especially served with Kebab dishes. Some people drink it with Raki saying that it removes or softens the effects of alcohol. It has a dark red or purple color and a very strong soar taste.
Because it's a juice full of minerals and vitamin C, it's one of the most preferred drinks in the winter time for colder climates. It also contains Thiamin (B1) and Riboflavin (B2) vitamins, and is rich in Calcium, Potassium and iron.
Preparation:
it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.

[Misafir]

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.

Brought to Istanbul in 1555 by two Syrian traders, coffee became known as the "milk of chess players and thinkers". By the mid-17th century, Turkish coffee became part of elaborate ceremonies involving the Ottoman court. Coffee makers (kahveci usta), with the help of over forty assistants, ceremoniously prepared and served coffee for the sultan. Betrothal customs and gender roles also became defined through coffee rituals. In ancient times, women received intensive training in the harem on the proper technique of preparing Turkish coffee. Perspective husbands would judge a woman's merits based on the taste of her coffee.
For both men and women, coffee has been at the center of political and social interaction. During the Ottoman period, women socialized with each other over coffee and sweets. Men socialized in coffee houses to discuss politics and to play backgammon. In the early 16th century, these coffee houses played host to a new form of satirical, political and social criticism called shadow theater of Turkish folklore in which puppets were the main characters (such as Hacivat & Karagoz). Over the years, Turkish coffee houses have become social institutions providing a place to meet and talk.
Today, Turkish coffee houses continue their role in society as a meeting place for both the cultured citizen and the inquisitive traveler. Istanbul offers many new and delightful cafe - restaurants where friends and family meet to discuss topics of the day over a cup of traditional Turkish coffee.
Derived from the Arabica bean, Turkish coffee is a very fine, powder-like grind. An aromatic spice called cardamom is sometimes added to the coffee while it is being ground. One can also boil whole seeds with the coffee and let them float to the top when served. Turkish coffee has six levels of sweetness ranging from very sweet to black. Since sugar is not added to the coffee after it is served, spoons are not needed. As the coffee begins to heat, it begins to foam. A rule of the Turkish coffee ceremony dictates that if the foam is absent from the face of the coffee, the host loses face.
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.
Nowadays coffee is usually served with less ceremony, and more practical materials have replaced the carved wood and silver filigree, but at least two important cultural connections survive. Prospective brides, as a test of their housekeeping skills, are still expected to make and serve coffee to the boys' parents - and have been known to avoid unwanted marriages by using salt instead of sugar or spilling the coffee all over the guests! Another connection is through "fal" (reading the future from the coffee grounds left in the cup) ñ a social activity much enjoyed by groups of women friends.
As the Turks say "To drink one cup of coffee together guarantees forty years of friendship".

[Misafir]

Turkish Tea

While both Chinese and Indians claim that they first discovered the use and drink of Tea thousands of years ago, Turks evolved their own way of making and drinking the black tea (Çay in Turkish or Camellia Sinensis in Latin), which became a way of life for our culture. Wherever you go in Turkey, tea or coffee will be offered as a sign of friendship and hospitality, anywhere and any time, before or after any along the eastern meal.
The production of tea in Turkey mainly started in the early years of the RepublicBlack Sea Region. Many of the tea plantations are centered around the town of Rize, and from the Georgian border to Trabzon, Arakli, Rize, Karadere and Fatsa (near Ordu), reaching in some places 30 kilometers inland and reaching the height of around 1000 m. In 1947 the first tea factory was built in Rize and in 1965 the production of dried tea reached to the level of domestic consumption. The tasks of buying, processing and selling tea was conducted by the Tekel (Monopoly of State) General Directorate until then, in 1971 was transferred to the Tea Corporation, and in 1984 the Monopoly on tea was lifted and this facility was also provided to the private sector.
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.
A few years ago apple tea (Elma cayi in Turkish) was introduced to the local market, especially for tourists. Of course this has nothing to do with traditional Turkish Black Tea; it's sweet, caffeine-free, slightly tart, with a mild apple flavor. But interestingly the list of ingredients doesn't mention anything regarding apple; only sugar, citric acid, citrate, food essence and vitamin C.

How to make good Turkish tea

1. Tea must be stored in closed packages in such a way that it is not affected by humidity and external odors.
2. For best results, lime-free water, a tea-kettle and a porcelain teapot are recommended.
3. 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.
4. Boiling water from the tea-kettle is poured into the teapot.
5. 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.
6. The tea must brew for 10-15 minutes.
7. 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.

Production Stages

Production of Turkish tea is carried out in a campaign of 6 months between May and October which offers the best climate. It's produced with no chemicals and no chemical additives.

• Withering is the process by which the 70 - 80 % water content is reduced to 50 - 55 % in special baths.
• Rolling is the operation in which the cell extract of the withered tea leaf is spread over the rolled leaf surface, of fresh tea leaves is cut, ground and rolled in various tea manufacturing machinery, and the oxidation process begins.
• Fermentation is the event whereby the black tea acquires the desired color, acridity, brightness, odor, and aroma by changing the biological structure of the chemical compounds existing in the cell extract of the rolled fresh tea leaf as a result of the effect of oxidizing enzymes.
• Drying is the process by which the humidity level of tea leaves rolled and fermented in the drying furnaces is reduced to 3-4% by stopping the oxidation, so that the tea is rendered storable and packagable.
• Sorting is the process by which the dry teas coming out of the furnace are sorted according to thinness, thickness and quality by screening them through the standard mesh wires.

In the total production of tea in the World

• India is the first with 28.3 %
• China is the second with 23.6 %
• Kenya is the third with 9.6 %
• Sri Lanka is the fourth with 9.1 %
• Turkey is the fifth with 6 %
• Other countries with 23.4 %

In the total consumption of tea in the world

• India is the first with 23 %
• China is the second with 16 %
• Russia & UK are the 3rd & 4th with 6 %
• Japan & Turkey are the 5th & 6th with 5 %

In the per capita consumption of tea in the world

• Ireland is the first with 3 kg per person / per year
• UK is the second with 2,5 kg
• Kuwait is the third with 2,2 kg
• Turkey is the fourth with 2,1 kg

Note: these numbers are given according to figures of 1997-1998

[Misafir]

Turkish soups

Yogurt Soup (Yayla Corbasi)

Ingredients:
Rice 1/3 cup 60 grams
Water 4 cups 800 grams
Salt 2 teaspoons 12 grams
Flour 3 tablespoons 18 grams
Yogurt 1 2/3 cups 360 grams
Egg 1 50 grams
Butter or margarine 4 tablespoons 40 grams
Mint 1½ tablespoons 2 grams
Servings: 6

Preparation:

Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a separate dish, break in the egg, mix and warm the mixture by adding a couple of spoon full of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continuously and keep stirring until it comes to boil and then cook for 10 minutes. Melt the butter or margarine in a pan, add the mint, stir a couple of times and remove from heat and slowly sprinkle over the soup.
Nutritional Value (in approximately one serving):
Energy 137 cal, Protein 4.0 g, Fat 7.4 g, Carbohydrates 13.5 g, Calcium 79 mg, Iron 0.26 mg, Phosphorus 83 mg, Zinc 1 mg, Sodium 824 mg, Vitamin A 214 iu, Thiamine 0.04 mg, Riboflavin 0.12 mg, Niacin 0.26 mg, Vitamin C - mg, Cholesterol 49 mg.
Notes :
This a soup which is made in all regions of Turkey. Literal translation of its name means "the soup of the high plateaus". In the old days when refrigeration was not available it was difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup.


Tarhana Soup (Tarhana Corbasi)

Ingredients :
Tarhana (dry) ½ cup 75 grams
Water 6 cups 1200 grams
Salt 1½ teaspoons 9 grams
Butter or margarine 4 tablespoons 40 grams
Mint 1½ tablespoons 2 grams
Red pepper ½ teaspoon 1 gram
Servings: 6 Preparation :
Dissolve tarhana in water, add the salt and cook for 10 minutes. Melt butter or margarine, add mint and red pepper and stir a few times and sprinkle over the soup.
Nutritional Value (in approximately one serving):
Energy 88 cal, Protein 1.5 g, Fat 6.1 g, Carbohydrates 7.2 g, Calcium 87 mg, Iron 0.27 mg, Phosphorus 2 mg, Zinc 0 mg, Sodium 593 mg, Vitamin A 187 iu, Thiamine - mg, Riboflavin - mg, Niacin 0.03 mg, Vitamin C - mg, Cholesterol 0 mg.
Notes :
In some regions while preparing the soup, pre-cooked chickpeas, pre-cooked dried white beans or browned ground meat and green peppers are also added.

Guli Soup (Guli Corbasi)

Ingredients:
500 g of dark green cabbage leaves (finely chopped)
250 g white beans (soaked overnight)
100 g suet or lard
100 g stewed lamb
2 tablespoon maize flour
1 medium onion (finely chopped)
1.5 liters chicken stock
salt and pepper

Preparation:
Melt suet and fry the onions over a high heat for 3 minutes. Stir in the maize flour and continue to fry for a few minutes. Slowly add the chicken stock and bring to the boil. Season to taste, cover and simmer for 35 minutes. Notes:
This is a typical soup of the Black Sea region of Anatolia.


Asiran Soup (Also known as Den Soup or As Soup)

Ingredients:
200 g wheat grains
1 bowl yogurt
10 g flour
1 white onion
knob of butter
fresh coriander or mint (depending on the season)
Note: Coriander, known locally as "asotu", is picked in season and dried for the winter.
Servings: 6 Preparation:
Boil the wheat grains in plenty of water until tender. Beat the flour into the yogurt and pour slowly into a pan of boiling water, stirring constantly.
Simmer for a few minutes until thickened, and then add the boiled wheat, the onion (finely chopped and fried in butter), and the chopped coriander. Tiny meat balls and mint may be added to the soup if desired.

[Misafir]

Traditional mezes 1

Turkish Ravioli (Manti)

Ingredients Measure Amount
Flour 5 cups 550 grams
Salt 3 tablespoons 36 grams
Eggs 2 100 grams
Water 10 2/3 cups 2125 grams
Onion 2 small size 100 grams
Parsley 1/3 bunch 20 grams
Black pepper ½ teaspoon 1 gram
Ground meat 1 ½ cups 250 grams
Tomato 1 large 200 grams
Margarine 6 tablespoons 60 grams
Red pepper ½ teaspoon 1 gram
Garlic 6 cloves 18 grams
Yogurt 3 cups 660 grams
Servings: 6

Preparation :
Sift flour into a large dish and set aside 1/3 cup. Add one tablespoon salt to the remaining flour, mix and make hole in the center. Blend in the eggs, gradually add 2/3 cup water and make a stiff dough. Knead for 7-8 minutes and divide into three balls. Cover with a damp cloth and let stand for 10 minutes. Peel the onions, wash and chop finely. Wash the parsley, separate the leaves and chop finely. Add the onion, parsley, ½ tablespoon salt and the black pepper to the ground meat and mix. Sprinkle with flour and roll out one of the dough balls until 1 millimeter thick. Cut it into 2 cm squares, place about half a teaspoon of the filling at the center of each square and bring the four corners together at the top, press and seal. Process the remaining dough balls in the same way.
Place the remaining water and the salt in a pan and bring to boil. Add the little dough bundles (manti) and cook for 15-20 minutes, stirring occasionally. Wash the tomato and grind into another saucepan, add margarine and simmer for about 5 minutes, add the red pepper. Pele, wash and crush the garlic and mix into the yogurt. While serving, pour the garlic yogurt over the manti and then sprinkle with the tomato sauce.
Nutritional Value (in approximately one serving)
Energy 580 cal, Protein 25.1 g, Fat 17.9 g, Carbohydrates 77.9 g, Calcium 172 mg, Iron 2.75 mg, Phosphorus 319 mg, Zinc 4 mg, Sodium 2463 mg, Vitamin A 766 iu, Thiamine 0.20 mg, Riboflavin 0.36 mg, Niacin 3.97 mg, Vitamin C 6 mg, Cholesterol 134 mg.
Notes :
region yogurt-tomato sauce is replaced with a hard cheese (kes) - walnut sauce. ¼ cup grinded kes is mixed with 1 cup crushed walnuts and sprinkled over the drained manti with browned butter sprinkled on the top. It is eaten with dried fruit paste (pestil) or pickles. In some It is known with the same name in many parts of Anatolia. This is a dish which has originated in the Central Asia and has survived as a very popular dish to our days. It is eaten as a single course at lunch or dinner. Depending on choice, it is either served with its cooking liquid or drained. The left over liquid is used for making soup. In Boluregions the manti over which garlic yogurt is poured, is sprinkled with a red pepper - melted butter mixture.

Vine Leave Wraps with Olive Oil (Zeytinyagli Yaprak Sarmasi)

Ingredients Measure Amount
Vine leaves - 150 grams
Water 2 2/3 cups 550 grams
Salt 3 teaspoons 18 grams
Onion 6 big 600 grams
Olive oil ¾ cup 150 grams
Pine nuts 2 tablespoon 20 grams
Rice 1 1/3 cup 240 grams
Sugar 2 teaspoons 8 grams
Currants 2 tablespoons 20 grams
Parsley 1 small size bunch 40 grams
Dill 1 small size bunch 30 grams
Fresh mint 10-15 leaves 10 grams
Cinnamon ¾ teaspoon 1.5 grams
Black pepper ¾ teaspoon 1.5 grams
All spice ½ teaspoon 2 grams
Lemon juice 2 tablespoons 20 grams
Lemon 1 medium size 100 grams
Servings: 6

Preparation :
Wash the vine leaves and remove the coarse stems. Put the water and a teaspoon of salt in a pot. Bring to boil and add half of the leaves. Simmer them for 4-5 minutes, turning over once. Simmer the other half in similar fashion. Measure the cooking liquid and complete it to 2 3/4 cups and set aside.
Peel the onions, wash and chop finely, place in pot together with oil and nuts, cover and sauté for 20 minutes over low heat, stirring occasionally. Stir a few time with the lid removed so that the nuts are browned. Wash and drain the rice and add to the pot and stir a couple of times. Add the remaining salt, sugar and the 1 ¾ cups of the hot cooking liquid, stir and sprinkle with currants. Simmer it on first medium and then low heat for 10-15 minutes, until all the liquid is reduced. Wash the parsley and the dill and remove the stems and chop finely. Add them to the cooked rice together with mint, spices and the lemon juice and leave covered for 10 minutes. Place the vine leaves so that the side with veins face inside when wrapped. Place the prepared filling to one side, fold the side edges over he filling and then wrap it. Cover the bottom of a shallow saucepan with vine leaves and the removed parsley and dill stems and place the wrapped vine leaves over them.
Place a heat-proof flat plate over the leave wraps (dolmas). Heat the remaining boiling liquid and add to the pan slowly, pouring from the edge of the dolmas. Cover and simmer over low heat for 50 minutes. Transfer to a serving dish when cool, and garnish with lemon slices.
Nutritional Value (in approximately one serving)
Energy 441 cal, Protein 5.8 g, Fat 26.0 g, Carbohydrates 47.8 g, Calcium 137 mg, Iron 2.73 mg, Phosphorus 101 mg, Zinc 2 mg, Sodium 1136 mg, Vitamin A 4224 iu, Thiamine 0.15 mg, Riboflavin 0.07 mg, Niacin 1.11 mg, Vitamin C 28 mg, Cholesterol 0 mg.
Notes:
It is a very popular dish in all regions. It is a favorite at tea and cocktail parties and picnics. The vine leaves can be pickled in brine and used out of season. In that case, they should first be soaked in warm water to reduce the salt, and the amount of salt used in the recepie should be halved.
Cold Stuffed Green Peppers (Biber Dolmasi)

Ingredients Measure Amount
Onion 6 large 600 gr.
Olive Oil ¾ cup 150 gr.
Pine nuts 2 table spoons 20 gr.
Rice 1/3 cup 240 gr.
Tomato 3 small 250 gr.
Salt 3 dessert spoons 18 gr.
Sugar 2 dessert spoons 8 gr.
Water (hot) ¼ cup 500 gr.
Currants 2 table spoons 20 gr.
Green Peppers 12 medium 850 gr.
Parsley 1 small bunch 40 gr.
Dill 1 small bunch 30 gr.
Fresh Mints 10-15 leaves 10 gr.
Cinnamon 1 dessert spoon 2 gr.
Black Pepper ¾ dessert spoon 1.5 gr.
Allspice ¾ dessert spoon 1.5 gr.
Lemon juice 2 table spoons 20 gr.
Servings: 6

Preparation :
Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan.
Add 2 dessert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10 - 15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.
Nutritional Value (in approximately one serving) :
Energy 467 cal., Protein 6.8 g., Fat 27.7 g., Carbohydrate 50.7 g., Calcium 66 mg., Fe 2.83 mg., Phosphorus 136 mg., Zinc 2 mg., Sodium 1205 mg., Vitamin A 1576 ju., Thiamine 0.21 mg., Riboflavin 0.17 mg., Niacin 2.03 mg., Vitamin C 99 mg., Cholesterol 0 mg.
Notes :
Mostly favored in the Western regions. During meals it is served as a second course after a meat course. Also popular as an appetizer or picnic food.