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TURKISH DISHES,[object Object]
Starter:,[object Object],Tarhana sou,[object Object],ColdStuffedGreenPeppers,[object Object],Mainmeals:,[object Object],Turkishravioli,[object Object],Drinks:,[object Object],Boza,[object Object],Dessert:,[object Object],Baklava,[object Object],Menu,[object Object]
   Tarhana Soup,[object Object],Preparation,[object Object],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. ,[object Object]
IngredientsMeasureAmount,[object Object],Tarhana (dry)              ½ cup                    75 grams,[object Object],Water                          6 cups                 1200 grams,[object Object], Salt                              1 ½ teaspoons       9 grams,[object Object],Butteror margarine  4 tablespoons      40 grams,[object Object],Mint                       1 1/2 tablespoons     2 grams,[object Object],Redpepper               ½ teaspoon         1 gram ,[object Object]
ColdStuffedGreenPeppers,[object Object],Preperation,[object Object],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 desert 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. ,[object Object]
Measure,[object Object],Amount,[object Object],Ingredients,[object Object],Onion6 large600 gr,[object Object],Olive Oil¾ cup 150 gr,[object Object],Pine nuts 2 table spoons 20 gr.,[object Object],Rice 1 1/3 cup 240 gr,[object Object],Tomato                       3 small                        250 gr.,[object Object],Salt                          3 desertspoons               18 gr.,[object Object],Sugar                      2 desertspoons8 gr,[object Object],Water (hot) 2 ¼  cup 500 gr.,[object Object],Currants                   2 tablespoons               20 gr.,[object Object],GreenPeppers            12 medium               850 gr.,[object Object],Parsley 1 small bunch40 gr,[object Object],Dill1 small bunch 30 gr.,[object Object],Fresh Mints 10-15 leaves 10 gr.,[object Object],BlackPepper¾ desertspoon            1.5 gr. ,[object Object],Allspice¾ desertspoon1.5 gr.,[object Object],Lemonjuice2 tablespoons             20 gr,[object Object]
TurkishRavioli (Mantı),[object Object],Regional Characteristics :,[object Object],This is one of the oldest dishes of Turkish Cuisine which originated from a far away place in Central Asia. It is favored and well-known among the Turks all over the world.Thecity of Kayseri is famousforits mantı. ,[object Object]
Ingredients,[object Object],Measure,[object Object],Amount,[object Object],All-purposeflour                      5 cups                          550 g,[object Object],Salt                                              2 teaspoons                12 g,[object Object],Eggs                                            2 medium size           100 g,[object Object],Water                                         1/2 cup                        120 g,[object Object],Ground meat1                          1/4 cups                     250 g,[object Object],Onions                                        2 small size                 100g,[object Object],Parsley                                        1 /3 bunch                   20 g,[object Object],Salt                                               1 teaspoon                  6 g,[object Object],Blackpepper                              1/2 teaspoon               1 g,[object Object],Water                                          8 cups                           (2qt)2 lt,[object Object],Salt                                               1 tablespoon                18 g,[object Object],Tomato                                        1 large size                    200 g,[object Object],Butteror margarine                  1 /4 cup                         60 g,[object Object],Redpepper                                 1/2 teaspoon                1 g,[object Object],Yogurt                                          2 2/3 cups                      660 g,[object Object],Garlic                                           6 cloves                           18 g,[object Object]
Preparation,[object Object],1-Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in center. Blend in eggs and water gradually mixing thoroughly. Knead for 7-8 minutes to make a smooth, medium stiff dough. Divide into 3 portions. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. ,[object Object],3-Place water in a large saucepan. Add salt; stir. Bring to boil. Stir in mantıs, mixing gently and thoroughly. Reduce heat. Simmer uncovered for 15-20 minutes or until tender but firm stirring gently and occasionally. Combine minced tomato and melted butter in a saucepan. Simmer for 5 minutes. Stir in red pepper; keep warm.,[object Object],[object Object],[object Object]
IngredientsMeasureAmount,[object Object],Bulgur             2 1/6 cups             325 grams,[object Object],Water          20 2/3 cups            4150 grams,[object Object],Flour           2 tablespoons             12 grams,[object Object],Sugar       2 ½ tablespoons          450 grams,[object Object],Yogurt                        ½ cup           125 grams,[object Object],Dryyeast              ¾ teaspoon       2.5 gramsVanilla              2 ½ teaspoon         5 gramsCinnamon        4 ½ teaspoon          9 grams,[object Object]
BAKLAVA,[object Object],Preparation,[object Object],Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a milimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup. ,[object Object]
IngredientsMeasureAmount,[object Object],Sugar                      3 ¼ cups                   585 grams,[object Object],Water                     2 ½ cups                   500 grams,[object Object],Lemonjuice          1 teaspoon               5 grams,[object Object],Pistachionuts       2 cups                       220 grams,[object Object],Flour                       4 ½ cups                   500 grams,[object Object],Salt                          ½ teaspoon              3 grams,[object Object],Oliveoil                  1 ½ tablespoons      15 grams,[object Object],Eggs                        2                                  100 grams,[object Object],Starch                     2 cups                           55 grams,[object Object],Butteror margarine     1 ¼ cups              250 grams,[object Object]
National recipe

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National recipe

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