Traditional food drinks and taste in turkey

Yüklə 21.39 Kb.
ölçüsü21.39 Kb.


2 / 2008


Secrets of the Turkish Kitchen is a Turkish cook book featuring 111 recipes, and is written in a contemporary, straight forward, easy to understand and user-friendly manner, ‘Secrets of the Turkish Kitchen’ is culinary breakthrough for lovers of Turkish food.

Readable and highly enjoyable, the ‘Secrets of the Turkish Kitchen’ is more than just a conventional Turkish cookbook it reveals the cultural importance of food in Turkey following a journey through the development of Turkey’s rich, historical culinary past.

Adana Kebap

It is generally made in southern Turkey.(Adana,Antep,Urfa...)

Shish Kebap.It is made in South of Turkey.

Kıymalı Pide.(Bread with ground meat)It is made in mid Anatolia.

Turkish dessert (Baklava)It is made in Gaziantep city.

Secrets of the Turkish Kitchen’ features a mouth-watering selection of meze, hearty nomadic soups, delightfully healthy vegetable dishes, delicious kebabs, köfte, seafood dishes, pilavs and Ottoman specialities, rounded off with desserts to make your toes curl . Delight your friends with an Ottoman feast of specialities including classic dishes such as Hünkar Begendi - Sultans Delight - lamb ragout on a bed of pureed aubergine and Bülbül Yuvasi

Turkish delight

Ayran with Yoghurt

Turkish coffee

There are seven region in Turkey.Every region has its special cousine.

Marmara Region.It is the most modern and developed area .This area is famous with sea food,kebaps and İskender İskender Kebap

Black Sea region is famous with special fish HAMSİ.

East and South-east Anatolia is famous with Adana şiş kebap

Mediterranean Region is famous with its vegetable and meatfood.

Mid Anatolian Region.The most popular food is Kayseri Mantısı. One of the most ancient dishes in Turkic cuisine . It is commonly served as a one-dish meal. This recipe offers two variations, one stuffed with meat and the other with a meat-pumpkin blend.


8 cups all-purpose flour

1 tbsp. salt
3 eggs
3/4+ cup water

Filling #1: Meat

4 cups ground meat

1-1/2 cups minced onions
3/4 cup finely chopped parsley
2 tsp. salt
1 tsp. black pepper

Filling #12: Meat & Pumpkin

2 cups ground meat

1-1/2 cups minced onions
2 cups pumpkin, or pumpkin and carrots, peeled and finely chopped
2 tsp. salt
1 tsp. black pepper

Sauces and garnishes for meat-filled manti

3 cups peeled and chopped tomato

1/2 cup butter
1/2 tsp. cayenne
4 cups yogurt

2 tbsp. minced garlic

Melted butter

Combine all but 1/2 cup of the flour, and the salt, in a bowl. Make a well in the center and add the eggs and water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Divide it into three parts, cover with a damp towel and let it rest for 30 minutes. While the dough rests, prepare one of the fillings. Combine all of the filling ingredients and mix well. On a floured surface, roll out one ball of dough to 1/4" thickness, sprinkling lightly over the top with flour. Cut the dough into 1" squares. Place 1/2 tsp. of filling into the center of each square. Bring the corners together, sealing and pressing it into a tiny bundle; or fold it into a triangle. Seal the dough by pressing the edges together. Place the manti on floured baking sheet. Repeat with the rest of the dough and filling.

Fill a large pot with water, add salt and bring to boil over medium heat. Add the manti and stir gently to keep them from sticking to each other. Do not crowd the pot. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the manti are tender but firm. Alternately, manti can be steamed in a well-oiled steamer; this takes a little more time, about 30-45 minutesWhen the manti are ready, transfer them to a serving dish

Funded by EU Comenius Education and Culture Lifelong Learning Program

Verilənlər bazası müəlliflik hüququ ilə müdafiə olunur © 2016
rəhbərliyinə müraciət

    Ana səhifə