 20-02-2008 | #1 (mesaj-linki) | |
|  Turkish CuisineTraditional 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. | |
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| 22-02-2008 | #2 (mesaj-linki) | |
| Cvp: Turkish Cuisine - Turkish Coffee 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. 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". | |
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| 23-02-2008 | #3 (mesaj-linki) | |
| Cvp: Turkish Cuisine - Turkish Tea 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
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.
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| 25-02-2008 | #4 (mesaj-linki) | |
| Cvp: Turkish Cuisine 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: 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. | |
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| 02-03-2008 | #5 (mesaj-linki) | |
| Cvp: Turkish Cuisine - Traditional Mezes 1 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. | |
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| 16-03-2008 | #6 (mesaj-linki) | |
| Cvp: Turkish Cuisine Traditional Mezes 2 Bulgur Salad (Kisir) Ingredients Measure Amount Bulgur (fine grain) 2 � cups 375 grams Water (hot) 2 � cups 500 grams Tomatoes 4 medium size 500 grams Romine lettuce � 150 grams Green pepper 4 medium size 60 grams Spring onions 10 200 grams Parsley 1 large bunch 100 grams Fresh mint 4 sprigs 10 grams Tomato paste 9 tablespoons 90 grams Red pepper paste 1 tablespoon 10 grams Olive oil � cup 100 grams Lemon juice � cup 100 grams Salt 4 teaspoon 24 grams Red pepper 1 teaspoon 2 grams Black pepper � teaspoon 1 gram Servings: 6 Preparation : Place the bulgur in a large dish. Sprinkle with water, cover and leave for 15 minutes. Wash the vegetables, remove the stem and seeds of the green peppers, clean off the surplus from onions, parsley and the mint. Chop all the vegetables except the romaine lettuce finely and add to the bulgur. Add the tomato paste, oil, lemon juice, salt and the other seasonings and mix well. Arrange lettuce leaves around the sides of a serving dish and place the bulgur salad in the center. Nutritional Value (in approximately one serving) : Protein 9.1 g, Energy 430 cal, Fat 17.9 g, Carbohydrates 62.0 g, Calcium 82 mg, Iron 5.35 mg, Phosphorus 249 mg, Zinc 2 mg, Sodium 1538 mg, Vitamin A 2952 iu, Thiamine 0.31 mg, Riboflavin 0.31 mg, Niacin 4.10 mg, Vitamin C 68 mg, Cholesterol 0 mg. Notes : This recipe is from the Mediterranean region. Today, it is known almost all over the country. It is known as "iç" (filling) in Kilis, nearby Gaziantep, where it is prepared without any vegetables and is given color with tomato paste only, and instead of lettuce leaves wrapped in scalded vine leaves. In Adana it is known as "çig Kisir içi" (raw bulgur filling) and is served with romaine lettuce or boiled cabbage. Its "Pismis Kisir" (cooked Kisir) version is prepared just as bulgur pilaf. Instead of lemon juice, the sour juice of unripe grapes, plums or pomegranate can also be used. Humus (Mashed Chick Peas with Tahin) Ingredients Measure Amount Chick peas 1 æ cups 300 grams Water 3 cups 600 grams Garlic 3 cloves 10 grams Olive oil 2/3 cup 130 grams Tahin (sesame paste) cup 100 grams Lemon juice 2 tablespoons 20 grams Salt 2 teaspoons 12 grams Red pepper 1 teaspoon 2 grams Parsley 1/6 teaspoon 10 grams Sumac � teaspoon 1 gram Cummins � teaspoon 1 gram Servings: 6 Preparation : Wash the chickpeas and soak overnight in 2 cups of water. Add 1 more cup of water and cook in pressure cooker for about 1 hour, until the chickpeas are very soft. Remove from cooking liquid, mash and pass through a sieve. Peel the garlic, wash and crush, add it to the chickpeas together with � cup olive oil, tahin, lemon juice, salt and � teaspoon red pepper. Add º cup of the cooking liquid and mix. Place on a serving dish. Wash the parsley and separate the leaves and use them to decorate the dish, sprinkling sumac and cumin among the leaves. Heat the remaining oil in the pan, add the remaining red pepper and stir a couple of times, turn off the heat and slowly pour over the paste. Nutritional Value (in approximately one serving) : Energy 478 cal, Protein 14.1 g, Fat 32.9 g, Carbohydrates 33.3 g, Calcium 96 mg, Iron 5.24 mg, Phosphorus 173 mg, Zinc 2 mg, Sodium 807 mg, Vitamin A 201 iu, Thiamine 0.31 mg, Riboflavin 0.09 mg, Niacin 1.80 mg, Vitamin C 3 mg, Cholesterol 0 mg. Notes : A popular dish from the southern provinces. It is mostly served as an appetizer (meze) at cocktail and tea parties. In some regions boiled potatoes are used instead of chickpeas and is known as the "Potato Humus". Cacik (Cucumber - Yogurt Salad) Ingredients Measure Amount Cucumbers 3 medium size 400 grams Dill 3-4 sprigs 10 grams Yogurt 3 � cups 770 grams Salt 2 teaspoons 12 grams Water 1 º cups 250 grams Olive oil 2 tablespoons 20 grams Garlic 3 cloves 9 grams Servings: 6 Preparation : Wash, peel and coarsely grate the cucumbers. Wash and weed out the dill and chop finely. Whisk the yogurt, add salt, water, garlic and the cucumbers and mix well. Pour the mixture into individual dishes and sprinkle with olive oil and dill. Nutritional Value (in approximately one serving) : Energy 99 cal, Protein 4.5 g, Fat 5.5 g, Carbohydrates 8.3 g, Calcium 157 mg, Iron 0.22 mg, Phosphorus 126 mg, Zinc 1 mg, Sodium 816 mg, Vitamin A 178 iu, Thiamine 0.07 mg, Riboflavin 0.24 mg, Niacin 0.25 mg, Vitamin C 9 mg, Cholesterol 16 mg. Notes : It is a frequently served dish in every region. In winter months it can be prepared with lettuce in spring with romaine lettuce, pennyroyal and parslane. It is served at lunch and dinner as a third course particularly after rice or börek (pastry). | |
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| 18-03-2008 | #7 (mesaj-linki) | |
| Cvp: Turkish Cuisine - Traditional Mezes 3 Traditional Mezes 3 Gözleme with Cheese (Peynirli Gözleme) Ingredients Measure Amount Flour 5 ½ cups 600 grams Salt 1 ¼ table spoons 15 grams Dry yeast ¾ table spoon 5.5 grams Sugar 1 tea spoon 4 grams Water (warm) ½ cup 300 grams White cheese - 500 grams Parsley 2 bunches 120 grams Cheese - 500 grams Oil ½ cup 110 grams Margarine 1/3 cup 65 grams Servings: 10 Preparation : Sift the flour into a large dish and reserve 1 cup . Add 1 1/4 tablespoon salt to the remaining flour, mix and make a whole in the center. Blend the yeast and sugar with ¼ cup water, pour into the hole and sprinkle with some flour. Leave in a warm environment for about 10 minutes to allow the yeast to rise. Add the remaining water gradually and make a soft dough. Knead for five minutes until it no longer sticks to hand, and leave to rise for an hour keeping the warm temperature stable. Crush the cheese, wash, separate and finely chop the parsley and add to the cheese, mix and divide into ten portions. Put flour on hands and divide the dough into ten pieces forming them into balls. Use the remaining flour and roll out each ball until half a millimeter thick. Brush with oil. Fold opposite sides of the round pastry together, bringing edges together at the center. Spread cheese filling over half of the pastry. Fold 1 cm. of he round edge of the side with the cheese over the filling and cover the filling with the other half, shaping the round pastry into a rectangle. Press the the edges to seal lightly. Heat griddle, grease with margarine and place the gözleme. When the first side is browned, grease and flip the other side and brown. Nutritional Value (in approximately one serving) : Energy 481 cal, Protein 15.3 g, Fat 25.1 g, Carbohydrates 47.2 g, Calcium 241 mg, Iron 1.01 mg, Phosphorus 221 mg, Zinc 2 mg, Sodium 717 mg, Vitamin A 640 iu, Thiamine 0.06 mg, Riboflavin 0.07 mg, Niacin 0.88 mg, Vitamin C 5 mg, Cholesterol 8 mg. Notes : It is mostly made in the Central Anatolia Region. White cheese can be replaced with other types of cheese such as "çökelek" or "lor". It is known as "Çökelekli" in Tokat and as "Sikma" in Içel. Onions and spices are also added to the filling. When sikma is prepared, first the pastry is baked, then the filling is placed and the pastry is rolled, and both ends are pinched in to seal. In Sinop condensed yogurt is used as filling. In Tekirdag the gözlemes are buttered after browning and milk is poured over them. This version is called "Çürük Gözleme". Today there are special gözleme houses or stands in the cities. It is served with ayran (diluted yogurt drink) and fruit juices and is consumed as a fast-food. Cut - Belly Eggplants (Karniyarik) Ingredients Measure Amount Eggplants 6 medium 1 kg. Oil (for frying) ¼ cup 50 gr. Onion 3 large 250 gr. Minced Meat ½ cup 250 gr. Tomatoes 4 small 400 gr. Green Peppers 3 medium 50 gr. Garlic 5 cloves 15 gr. Parsley 2/3 bunch 40 gr. Salt 2 dessert spoon 12 gr. Black Pepper ½ dessert spoon 1 gr. Hot water 1 cup 200 gr. Servings: 6 Preparation : Wash the vegetables, cut off the stalks of the eggplants and peel them in ribbon fashion. Warm the oil in a non-stick pan, put in the eggplants and cover. Turn the eggplants occasionally and cook for about 15 minutes to soften them. Arrange them on an oven tray and cut their bellies taking care not to split the ends and make hollows with the back of a spoon. Peel the onions, wash and chop finely. Place the onions and the minced meat into the pan where you have softened the egg plants and stir, cover and let them to simmer on low heat for about 8 - 10 minutes, until the meat juices are reduced, stirring occasionally. Set aside one tomato and two peppers. Chop the rest into very small pieces and add to the minced meat mixture and cook for another 5 minutes. Peel the garlic and separate the parsley leaves. Finely chop the garlic and the parsley and add to the hot mix. Add salt and pepper and stir. Fill the hollows made in the eggplants with this mixture. Cut the spared tomato into six circular slices and cut the green peppers length-wise into three slices. Place these on the eggplants. Add the water slowly from the edges of the dish. Bake it covered for 20 minutes at medium heat, and remove the lid and bake for another 10 - 15 minutes. Nutritional Value (in approximately one serving) : Energy 218 cal, Protein 11.1 g, Fat 13.8 g, Carbohydrate 14.5 g, Calcium 46 mg, Fe 2.95 mg, Phosphorus 151 mg, Zinc 2 mg, Sodium 793 mg, Vitamin A 897 iu, Thiamine 0.17 mg, Riboflavin 0.19 mg, Niacin 4.08 mg, Vitamin C 18 mg, Cholesterol 38 mg. Notes : This is a dish cooked quite often particularly during the summer months in all regions. It is served at either lunch or dinner as the main dish. Rice is the appropriate second dish. When an oven is not available it can be cooked on the range, with the lid on. Artichoke with broad beans (Baklali Enginar) Ingredients 4 artichokes Liquid for artichokes: 3 cups water 2 table spoon lemon juice 1 dessert spoon salt For the dish: 250 g broad beans 1/2 cup olive oil 2 large onions 1 cup water 1 tea spoon salt 3 table spoons chopped dill Servings: 4 Preparation: Cut the stalks off the artichokes from the base. Trim the outer leaves with a sharp knife or with scissors, leaving 2 layers. Rub cut surfaces with lemon and salt. Scrape away hairs inside with a spoon and rub with salt and lemon. Wash and put them in the liquid mix. Shell the beans. SautÈ finely chopped onions rings with oil in a saucepan. Add artichokes, beans salt and water. Cover with a lid. Sprinkle on dill, when partially cooked. Continue cooking till the artichokes are tender. Let cool in the saucepan. Place artichokes on a plate and fill beans into the artichokes. Serve cold. Whole Cabbage Stuffed (Tekmil Lahana Yalanci Dolmasi) Ingredients For the filling; 1/2 cup olive oil 5 large onions 1 cup rice 3 tablespoons chopped mint 1 teaspoon salt 1 cup water For dolma: 1 medium-sized cabbage 1 cup water 1/4 cup olive oil 1 dessertspoon salt Liquid for the cabbage: 20 cups water 7 tablespoon salt a saucepan big enough for holding a whole cabbage For garnished: Lemon slices 1 tablespoon chopped parsley Servings: 6 Preparation: Sauté the finely chopped onions in a saucepan with olive oil. Soak rice in warm salty water until the water cools rinse and sauté with the onions. Add mint and salt and stir. Add boiled water. Cook till it absorbs the water. Trim the outer hard leaves of the cabbage. Remove heart and other inner leaves until 3 or 4 leaves remain. Wash and cover with salty water. Let stand for 15 minutes. Wash and drain, Fill the cabbage inside with the rice stuffing. Cover the filled part with cabbage leaves and place in saucepan, stuffed side down. Add salt pour into the saucepan water and olive oil and cover. When it starts boiling, cook for almost 40 minutes over low heat. Let cool in the saucepan Drain liquid. Put the lid on and turn the cabbage upside down. Later turn upside down on a serving dish, garnish with lemon wedges and parsley and serve cold. | |
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| 02-04-2009 | #8 (mesaj-linki) | |
| Cvp: Turkish Cuisine Turkish cuisine Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt, creating a vast array of technical specialities- many with strong regional associations.  A cup of Turkish coffee Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialities that can be found throughout the country, there are also many region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pastry specialities such as keşkek (kashkak), mantı (especially of Kayseri) and gözleme. The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.
Soups A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being lentil, yoghurt, or wheat (often mashed) called mercimek çorbası and tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, like (shkembe) İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;
Bread
Pastries  Tableside preparation of gözleme in a restaurant near Antalya Turkish cuisine has a range of savoury and sweet pastries. Dough based specialities form an integral part of traditional Turkish cuisine. The use of layered dough is rooted in the nomadic character of early Central Asian Turks. The combination of domed metal sac and oklahu/oklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used in börek (especially in su böreği, or 'water pastry' , a salty baklava-like pastry with cheese filling), güllaç and baklava.[4][5][6] Börek is the general name for salty pastries made with yufka (phyllo dough), which consists of very thin layers of dough. Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek (also known as Tatar böreği) is fried and stuffed with minced meat. Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan (coffee cup), muska (talisman), Gül böreği (rose) or Sigara böreği (cigarette). Other traditional Turkish böreks include Talaş böreği (phyllo dough filled with vegetables and diced meat), Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region. Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries. Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionally sac). Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling. Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomatoe, pepper, onion or garlic. Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices), kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities. Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze with sesame seeds and is usually eaten as part of a healthy breakfast. Pilaf and pasta  Mantı with yoghurt and garlic, spiced with red pepper powder and melted butter. It is a common belief that the taste of pilav comes from the butter and stock used for cooking it. However, nowadays most people prefer olive oil to butter.
Vegetarian dishes Vegetable dishes A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables is used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey. Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, courgettes, or Zucchini in the U.S. (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices and/or minced meat. Mercimek köfte, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc. Imam bayildi is a version of karnıyarık with no minced meat inside. It can be served as a meze as well. Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoghurt or tomato sauce and garlic. Mücver is prepared with minced squash/courgette or potatoes, egg, dill and/or cheese and flour. It can be either fried or cooked in the oven. Rice pilaf can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat -bulgur) is also widely eaten. The dishes made with kuru fasulye (dried pulses and beans), such as nohut (chickpeas), mercimek (lentils), börülce (black-eyed peas), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious. Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink. Egg dishes
Meze and salads  A plate of Turkish meze  A small bowl of cacık Meze is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well. Aside from olives, mature kaşar kashar cheese, white cheese, various mixed pickles turşu, frequently eaten Turkish mezes include;
Dolma and sarma  Turkish style yaprak sarma. Dolma is a verbal noun of the Turkish verb dolmak 'to be stuffed', and means simply 'stuffed thing'. Dolma has a special place in Turkish cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yoghurt and spices such as oregano and red pepper powder with oil. Zeytinyagli dolma (dolma with olive oil) is the dolma made with vine leaves cooked with olive oil and stuffed with a rice-spice mixture. Such a type does not contain meat, is served cold and also referred to as sarma, which means "wrapping" in Turkish. The word "sarma" is also used for some types of desserts, such as fıstık sarma (wrapped pistachio). If dolma does not contain meat, it is sometimes described as yalancı dolma meaning "fake" dolma. Dried fruit such as figs or cherries and cinnamon used to be added into the mixture to sweeten "zeytinyağlı dolma" in Ottoman cuisine. Vine leaves("yaprak") could be filled not only with rice and spices but also with meat and rice, in which case it is served hot with yoghurt etli yaprak sarma. Melon dolma along with quince or apple dolma was one of the palace's specialities (raw melon stuffed with minced meat, onion, rice, almonds, peanuts, cooked in an oven). In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette ("kabak"), aubergine ("patlıcan"), tomato ("domates"), pumpkin ("balkabağı"), pepper ("biber"), cabbage ("lahana") (black or white cabbage), chard ("pazı") and mussel ("midye") dolma constitute the most common types. Instead of dried cherry in the palace cuisine, currants are usually added into the filling of dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice-nut mixture. Meats Kebabs  Iskender kebab served in Bursa  Döner meat is being sliced
Other meat dishes
Fish Turkey is surrounded by seas which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. In fish restaurants, it is possible to find fancy fish varieties like balık dolma (stuffed fish) or balık iskender (inspired by Iskender kebab). Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Popular sea fishes in Turkey include: anchovy hamsi, sardine sardalya, bonito palamut, gilt-head bream çupra or çipura, red mullet barbun(ya), sea bass levrek, whiting mezgit (allied to the cod fish) or bakalyaro, swordfish kılıç, turbot kalkan, red pandora mercan, tırança, and white grouper lagos. Desserts  Baklava is prepared on large trays and cut into a variety of shapes  A display of Turkish delight in Istanbul One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachio or walnut. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and sarı burma. Kadaif ('Kadayıf') is a common Turkish dessert that employs shredded yufka. There are different types of kadaif: tel (wire) or burma (wring) kadayıf, both of which can be prepared with either walnut or pistachio. Although carrying the label "kadayıf", ekmek kadayıfı is totally different from "tel kadayıf" . Künefe and ekmek kadayıfı are rich in syrup and butter, and are usually served with kaymak (clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachio or walnut. Among milk-based desserts, the most popular ones are muhallebi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). Helva (halva): un helvası (flour helva is usually cooked after someone has died), irmik helvası (cooked with semolina and pine nuts), yaz helvası (made from walnut or almond[10]), tahin helvası (crushed sesame seeds), kos helva, pişmaniye (floss halva). Other popular desserts include; Revani (with semolina and starch), şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi, lokma. Güllaç is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers. Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem. Some traditional Turkish desserts are fruit-based: ayva tatlısı (quince), incir tatlısı (fig), kabak tatlısı (pumpkin), elma tatlısı(apple) and armut tatlısı(pear). Fruits are cooked in a pot or in the oven with sugar, carnation and cinnamon (without adding water). After being chilled, they are served with walnut or pistachio and kaymak. Homemade cookies are commonly called kurabiye in Turkish. The most common types are acıbadem kurabiyesi (prepared only with egg, sugar and almond), un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnut). Another dough based dessert is ay çöreği. Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption. Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties. Cezerye, cevizli (walnut) sucuk (named after its sucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil (fruit pestils) are among other common sweets. Marzipan badem ezmesi or fıstık ezmesi (made of ground pistachio) is another common confection in Turkey. Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/İzmir (which was also called "nevruziye" as this macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet. Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits. Kaymak (clotted cream-butter) is often served with desserts to cut the sweetness. Tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts. Beverages Alcoholic beverages Although the majority of Turks profess the Islamic religion, alcoholic beverages are as widely available as in Europe. However, some Turks abstain from drinking alcohol during the holy month of Ramadan. There are a few local brands of lager such as Tekel Birasi, Marmara34 and Efes and a large variety of international beers that are produced in Turkey such as Skol, Beck's, Carlsberg and Tuborg. There are a variety of local wines produced by Turkish brands such as Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in Marmara Region, Pinot Noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, Cinsault; in Aegean Region, Carignane, Çalkarası, Merlot, Cabernet Sauvignon, Alicante Bouschet; in Black Sea Region and eastern part of the country, Öküzgözü, Boğazkere; in Central Anatolia, Kalecik Karası, Papazkarası, Dimrit; in Mediterranean Region, Sergi Karası, Dimrit. As for white wine, the grapes can be listed as follows; in Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yapıncak; in Aegean Region, muscat and semillion; in Black Sea Region, Narince; in Central Anatolia, Emir, Hasandede (for further info Şaraplık Üzümler - Şarap Yapımı - hayyam.com). In addition to mass production, it is quite popular to produce wine in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/Cappadocia region - Nevşehir), Aegean coast (Selçuk and Bozcaada (an island in the Aegean Sea)). Rakı, a traditional alcoholic beverage flavoured with anise, is the usual drink with meze, fish or kebabs. As a matter of fact, the abolition of the monopoly of the state undertaking "TEKEL" on the production of alcoholic beverages spurred the production of Raki and wine in Turkey. Non-Alcoholic beverages  Ayran At breakfast and all day long Turkish people drink black tea. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower. Ayran (salty yoghurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey. Kefir is prepared with kefir grains and milk. Şalgam suyu (mild or hot turnip juice) is another important non-alcoholic beverage which is usually combined with kebabs. Boza is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes with leblebi). Sahlep is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be known. Sherbet (şerbet) (IPA: [ʃer'bet]) is a traditional Turkish sweet soft drink made of rose hips, cornelian cherries, rose, or licorice and spices. In classical Turkish cuisine, alternatively Hoşaf (IPA: [hoʃ'af]) (komposto) accompanies meat dishes and pilav.  A cup of Turkish coffee; kahve. Turkish coffee is a world-known coffee which can be served sweet or bitter. In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". (For the link between coffee beans left behind by the Ottoman Army and today's coffee shops in Vienna, take the BBC test at . It should also be noted that although Arabs call their coffee Turkish coffee, it is different in aroma and taste from the classical Turkish coffee. Other non-alcoholic beverages may include:
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