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Bryony Villas Information Sheet - Turkish Food

The food culture of a society is closely related to its way of living. It develops over the course of time according to changes in the way of living. Many years ago, the Turks led a nomadic life, depending on agriculture and breeding domestic animals, as other societies had done in other parts of the world. Once living conditions became unfavourable in Central Asia, they moved south westwards and there were new plants and animals in these new settlements. As the Turks became familiar with their new surroundings, they gradually began to rear animals and plant crops specific to the region; invented simple methods to process the foods they produced; they also learned to store some of these foods for winter months.

Most Turkish dishes are good combinations of well balanced foods and/or ingredients. For example: Dolma and Sarma (stuffed and wrapped vegetables), soups made with lentils, meat and vegetables, rice or bulgur from Bread-Cereals group and finally yogurt, which is served with most of these dishes. Meat and vegetable stews are always served with rice or bulgur pilafs. The main ingredient of Borek is plain or raised dough made from egg, milk, yogurt, oil and flour. Meat, cheese, vegetables with herbs and a variety of seasonings are used as fillings in borek. Yogurt-based soups with a variety of cereals and meat and-or legume mixtures are also perfect combinations. Dried legumes are combined with vegetables, meat and cereals. Pilafs are made with meat, chicken, fish and or variety vegetables. Pilafs are also good side dishes for dried vegetables. They are usually served with ayran or cacik. Kebabs are prepared with vegetables and served with Turkish bread pilaffs and ayran.

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Desserts are mostly pastry-based, and commonly include nuts and syrup. The most popular desserts include Baklava, lokma, tulumba tatlisi, kadayif and kunefe.

Below is a selection of recipes for some popular dishes;Wedding Soup ( Duğun Çorbası)

Lamb meat with bone ---- kg.
Water 4 cups 960 g
Salt 2 teaspoons 12g
Egg 1 medium size 50g
Lemon Juice 1 tablespoons 20g
All- purpose flour ¼ cup30g
Water 1 cup 240g
Butter or margarine 1 tablespoon15g
Red Pepper teaspoon 1g

Instructions:
Simmer meat in 4 cups of water in a large saucepan until tender. Remove from liquid; drain. Bone and dice stir in liquid. Add 1 cup of hot water. Season with salt, cover and simmer gently. Combine beaten egg, yolk, lemon juice and flour, mixing well. Add 1 cup of cold water; stir Blend in broth gradually stirring constantly. Simmer gently for 2-3 minutes. Remove from heat. Melt margarine in a skillet. Add red pepper; stir. Sprinkle over soup. Serve hot.

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(In the past, this dish was served to guests during wedding ceremonies. For this reason it is called “Wedding Soup”)

Cream of Red Split Lentil and vegetable soup ( Sebzeli Ezme Kırmızı Mercımek Çorbası)

Red split lentil 2/3 cup 120 g
Water 5 cups 1200g
Onion 1 Medium size 75g
Carrot 1 small size 75g
Salt 2 teaspoons 12g
Butter or margarine 3 tablespoons 40g
All-purpose flour 2 tablespoons 12g
Tomato paste 1 tablespoon15g

Instructions:
Wash and drain lentils. Place in a saucepan. Add water. Cook over low heat uncovered. Remove scum with a perforated spoon. Stir in finely chopped onion and frated carrot. Season with salt; mix. Cover and simmer for 30 minutes or until lentils and vegetables are tender. Remove from heat; cool. Place into a blender or food processor container. Process until well blended and creamy. Melt margarine in a skillet. Stir in flour. Brown until light golden stirring constantly. Blend in tomato paste, dilute with creamed soup; mix. Stir in soup. Heat creamed soup for 5 minutes, stirring constantly. Serve hot.

Regional characteristics:
This is a popular soup, enjoyed throughout Turkey. Dried mint leaves and paprika can be added with tomato paste. It may also be served with lemon juice and black pepper. In some regions grated potato is added with other vegetables.

Dried tarhana cup 75 g
Water 5 cup 1200 ml
Salt 1 teaspoons 9 g
Butter or margarine 1 tablespoons 40 g
Dried mint teaspoon 2 g
Red pepper 1 g

Instructions:
Dissolve tarhana in 1 cup of cold water. Add remaining water, stir. Cook over low heat until thickened, stirring constantly. Season with salt, melt margarine in a skillet. Stir in crushed mint and red pepper. Sprinkle over soup before serving, serve hot.

Regional Characteristics: In some regions precooked chickpeas or dried beans, sautéed ground meats are included. Coarsely chopped green peppers and fresh tomatoes can add if desired.

Rice 1/3 cup 60 g
Water 3 1/3 cups 800 g
Yogurt 1 cups 360 g
All-purpose flour 3 tablespoons 18 g
Egg 1 medium size 50 g
Salt 2 teaspoons 12 g
Butter or margarine 3 tablespoons 40 g
Dried mint 2 tablespoons 2 g

Instructions:
Put rice in a saucepan with water, simmer for 25-30 minutes or until rice is tender. Combine yogurt, flour and slightly beaten egg in a bowl, mixing well. Stir in some soup liquid gradually, mixing thoroughly. Blend in rice mixture slowly, stirring constantly. Season with salt. Simmer gently for 10 minutes. Melt margarine in a skillet. Add crushed mint; stir, sprinkle over soup. Serve hot.

Regional characteristics:
“Yayla” means high plateau. Since milk could not be well preserved during summer months in the old days when fridges were not available, it was used to produce yogurt. The best yogurt would be obtained from high plateaus. The name comes from this practice. It is a delicious soup, very popular all over the country.

Vine leaves 60-80 leaves 150 g
Water 1 2/3 cups 400 g
Salt teaspoon 3 g
Ground meat 1 1/3 cups 300g
Rice 1/3 cup + 1 tablespoon 75g
Onions 2 medium size 120 g
Parsley 1bunch 60 g
Dried mint 1 tablespoon 1.3 g
Tomato paste 2 teaspoon 20g
Salt 1 teaspoons 9 g
Black pepper teaspoon 1g
Water ¼ cup 60 g

Instructions:
Wash and remove stems of leaves. Simmer leaves in salted water for 4-5 minutes remove from pan, reserving liquid drain. Set aside, combine ground meat, rice, finely chopped onions and parsley, mint, tomato paste, salt and pepper. Add water, mix thoroughly. Place 1-1 teaspoons of filling on wrong side of each leaf. Fold two sides over filling. Roll into small oblongs called sarmas, about 1 -2 cm (1/3-1 inch) in diameter and 3 cm (1 inch) long. Spread stems and torn leaves on bottom of a shallow saucepan. Arrange sarmas over. Heat reserved liquid. Add to sarmas. Cover and simmer for 50 minutes or until rice is tender. Remove from heat. Let stand for 10 minutes before serving. Serve hot.

Regional characteristics:
It is cooked throughout the country. When fresh leaves are not available, canned or brined leaves after soaking in a water to remove salt content are used. It is served as a main dish with yogurt. Minced garlic may be added into yogurt.

Boneless lamb
Shoulder or shank 1 ¼ cups 250 g
Onions 2 large size 150 g
Butter or margarine 2 tablespoons 30 g
Tomato Paste 2 teaspoons 10 g
Water 2/ 2/3 cups 400 ml
Salt 2 teaspoons 12 g
Green Beans1 kg
Tomatoes 2 medium size 250 g

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Instructions:
Cut meat into 2 -3cm (1-1 ¼ inch) cubes. Combine with finely chopped onions. Brown in margarine for 8-10 minutes; drain. Add tomato paste, lukewarm water and salt; stir, cover and simmer for 40 minutes or until meat is tender. Snap off ends of beans, cut crosswise into 4-5cm (1 -2 inch) long pieces. Add to simmering meat mixing well. Cover and simmer for 15-20 minutes or until beans are tender. Stir in tomatoes cut into quarters. Simmer covered for 10-15 minutes. Serve hot.

Regional Characteristics:
It is a very popular summer dish, served with rice or bulgur pilaf and cacik.

Aubergine 6 Medium size 1 kg
Oil 3 tablespoons 50 g
Ground meat 1 ¼ cups 250 g
Onions 3 large size 250 g
Green Peppers 3 medium size 50 g
Garlic 5 cloves 15 g
Tomatoes 4 small size 400 g
Parsley 2/3 bunch 40 g
Salt 2 teaspoons 12 g
Black Pepper teaspoon
Water ¾ cup + 1 tablespoons200 g

Instructions:
Pare aubergine in strips. Remove stems, Brown in oil lightly for 15 minutes turning all around. Remove from pan reserving oil. Arrange in a baking dish side by side . Split lengthwise leaving 2 cm (1 inch) long space from both ends, make holes in centres with back of a tablespoon. Add ground meat and finely chopped onions to oil; stir. Brown for 8-10 minutes or until meat is crumbly; drain stir in diced tomatoes and 1 diced pepper reserving one tomato and peppers. Simmer for 5 minutes or until vegetables are tender. Remove from heat. Stir in minced garlic and parsley. Season with salt and pepper; mix. Fill in eggplants with ground meat. Top with sliced tomato. Cut peppers into strips. Arrange on aubergines add hot water gradually from corner of pan. Bake in a moderate oven for 45 minutes. Serve hot.

Regional characteristics:
It is one of the most popular, famous delicious and traditional dishes of Turkish Cuisine. In summer, it is always served as a main dish for lunch or supper with pilaf as a side dish and cacik. If medium size aubergine is not available, cut one into quarters lengthwise.

Boneless lamb
Shoulder or shank 2 ¼ cups 500 g
Onions 2 medium size 120 g
Potatoes 3 Medium size 250 g
Tomatoes 3 Medium size 450 g
Green peppers 4 medium size 60 g
Green beans 2 cups 250 g
Eggplant 1 small size 150 g
Summer squash 1 medium size 200 g
Okra 1 cup75 g
Garlic 10 cloves 30 g
Parsley ¼ bunch 15 g
Salt 2 teaspoons 15 g
Black Pepper teaspoon 1 g
Water (warm) ¾ cup +1 tablespoons 200g

Instructions:
Cut meat into 4cm (1 inch) chunks. Cut onions, pared potatoes, 2 tomatoes into quarters reserving one. Cut next 5 vegetables into 2 1/2cm (1 inch) thick slices, layer meat cuts on bottom of a casserole or a crack-pot. Combine vegetables spread over meat arrange garlic cloves over vegetables. Top with tomato slices and parsley leaves. Season with salt and pepper. Cover with an aluminium foil or grease paper, bake in a moderate oven for 90 minutes. Serve hot.

Regional characteristics:
If okra is small size use whole pods without cutting into small pieces, it is one the everyday dishes. This dish is generally served with pilaf and cacik.

Ground meat 1 ¼ cups 250 g
Onion 1 medium size 75 g
Butter or margarine 2 tablespoons 30 g
Tomato Paste 1 tablespoons 20 g
Water ¾ cup +1 tablespoons 200 g
Salt 2 teaspoons 12 g
Black Pepper ¼ teaspoons0.5 g
Cauliflower 1 large head 1250 g

Instructions:
Brown ground meat and chopped onion in margarine for 8-10 minutes or until meat is crumbly; drain. Add tomato paste, warm water, salt and pepper; stir. Bring to boil, reduce heat, cover and simmer for 2-3 minutes. Separate cauliflower into flowerets. Layer in a casserole or a covered shallow pan. Spread meat mixture over. Cover and simmer for 30 minutes or until cauliflower flowerets are tender (or bake in a moderate oven). Serve hot.

Regional characteristics:
This dish is cooked usually in the Mediterranean and Aegean regions in winter. It is served for lunch or supper as a main dish with pilaf and hosaf or yogurt. Precooked green lentils can be used instead of ground meat.

2 cups rice, larger round-grained
100 g butter
teaspoon salt
1 teaspoons sugar
2 cups water, meat stock or chicken stock.

Instructions:
Pick over the rice, place in a bowl with 1 tablespoon salt and cover with hot water and stand for 30 minutes. Drain and rinse under the cold water. Drain and set aside. Melt the butter in a medium saucepan and add the rice. Stir over medium heat until the rice grains stop sticking to the wooden spoon. Add the salt, sugar and boiling water or stock, stir once, and cover. Cook over a low heat for about 15 minutes or until the liquid has evaporated and steam holes appear in the surface. Remove from the heat and seat aside without removing the lid for 10 minutes. Then stir gently with a wooden spoon. Cover and stand for a further 5 minutes.

1 kg. bulgur, coarse
200 gr. Butter
4 onions, medium
10 bell peppers or green peppers, small
2 tomatoes, big
8 cups meat stock
Salt
teaspoon pepper

Instructions:
Pick over the bulgur, wash in plenty of water and drain. Dice the onion, remove the stalks and seeds of the pepper, wash and chop finely. Peel the tomatoes, remove the seeds and chop small. Melt the butter in a saucepan, fry the onions until softened. Add the bulgur and stir over the heat with a wooden spoon for approximately 5 minutes. Add the tomato and pepper, stir for a few more minutes. Add the salt and black pepper then the boiling meat stock, stir and cover. Bring to the boil then lower the heat and cook until the liquid has evaporated and steam holes appear in the surface. Remove from the heat. Stand for 10-15 minutes. Stir with a wooden spoon from the sides inwards so that the grains separate. Cover and stand for another 5 minutes.

Ground meat 1 1/3 cups 300 g
Onions 2 large size 250 g
Butter or margarine ¼ cup 60 g
Green Peppers 6 medium size 100 g
Tomato paste 1 tablespoons 20 g
Tomatoes 4 medium size 600 g
Water 3 1/3 cups 800 g
Salt 2 teaspoons 15 g
Bulgur 2 cups 300 g
Black Pepper 1 teaspoon 2 g
Allspice teaspoon 1 g

Instructions:
Saute ground meat and chopped onions in margarine for 20 minutes or until meat is crumbly in a covered saucepan; drain. Remove stems and seeds of peppers. Cut into 0.5 cm (1/4 inch) thick rings. Add to meat; stir, sauté for 2 minutes. Blend in tomato paste; mix well. Cut tomatoes into 1cm (1/2 inch) cubes. Stir in ground meat. Cover and simmer for 3-4 minutes. Add hot water and salt. Bring to boil, stir in bulgur; from heat. Let stand covered for 20 minutes before. Serve hot.

Regional characteristics:
The recipe is taken from Gaziantep. It is served as a main dish with ayran or cacik. 1 Medium size eggplant, cut into cubes and browned until light golden in oil may be sprinkled over the pilaf.

Chicken medium size 750 g
Water 1 cup 250 g
Salt 1 teaspoon 6 g
Pinenuts 2 tablespoons 20 g
Almonds (blanched) ⅓ cup 40 g
Butter or margarine ¼ cup60 g
Rice 1 ¾ cups + 2 tablespoons 360 g
Water or broth 3 ⅓ cups 800 g
Salt 2 teaspoons 12 g
Currants 2 tablespoons 20 g
Black Pepper 2 teaspoons 4 g
All- purpose flour 1 1/3 cups 150 g
Egg 1 medium size 50 g
Salt 1 medium size 3 g
Oil 1 teaspoon 5 g
Water 1 tablespoon15 g

Instructions:
Simmer chicken in salted water for 35 minutes or until tender. Remove from liquid; drain. Bone and cut into 1-1 cm (1/2 -3/4 inch) cubes. Set aside. Complete volume of broth to 3 1/3 cups; reserve brown pine nuts and almonds in margarine until light golden, reserving 2 teaspoons of margarine to grease casserole. Stir in rice; mix well. Saute for a few minutes. Add hot broth and stir sprinkle currants over. Cover and simmer for 15-20 minutes or until rice is tender; drain. Remove from heat sprinkle with black pepper. Let stand covered for 20 minutes. Sift flour in a bowl. Make a hole in centre. Add egg, salt, oil and water, blending thoroughly. Make medium soft dough. Shape into a ball. Roll out into 1mm thick pastry layer. Grease a round casserole 20-25 cm (8-10 inch) in diameter. Line casserole with pastry overhanging. Spoon pilaf and chicken meat into casserole in layers, pressing slightly. Fold edges of pastry over pilaf. Bake in a moderate oven for 15 minutes or until pastry is light golden. Turn up-side down on a serving plate. Cut into wedges. Serve hot.

Regional Characteristics:
The recipe comes from the Southeast Anatolia. It is called “Curtanined Pilaf” in Siirt province, “Veiled Pilaf” in Diyarbakir. It is served at formal or at wedding receptions.

All-purpose flour 4 1/3 cups 500 g
Salt 2 teaspoons 12 g
Egg 1 medium size 50 g
Water ¾ cup180 g
Oil ¾ cup150 g
Ground meat ¾ cup 175 g
Onion 1 large size 110 g
Vinegar 2 teaspoons 10 g
Salt 1 teaspoon 6 g
Black pepper 1 teaspoon 2 g
Starch ⅓ cup 50 g

Instructions:
Sift flour in a large bowl. Add salt; mix well. Make a hole in a centre add egg and vinegar. Blend in warm water and 1 tablespoons of oil graudually, mixing thoroughly. Knead for 7-8 minutes or until smooth to make medium soft dough. Divide into 11 portions, 1 larger than the others. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. For filling: Brown ground meat and finely chopped onion for 10 minutes or until meat is crumbly: drain, season with salt and pepper; mix. Set aside. Roll large ball into a circle 65 cm (26 inch), others into circles 60 cm.(24 inch) in diameters, all 0.5mm thick. Pack all layers on top of each other with larger one on bottom. Spread filling into an oblongs 25x30 cm (10x12 inch) over top layer in centre. Fold opposite edges of first sheet over filling on both sides. Keep folding one by one but little larger than previous one each time until sixth layer. Brush each layer with oil while folding. When fifth layer is folded like a bundle turn bundled part up-side down. Repeat at the same with remaining layers. Arrange on an oiled baking pan turning up-side down again. Cut into 12 oblongs with a pizza cutter. Cut oblongs into triangles. Heat remaining oil.Sprinkle over boreks. Bake in a moderate oven for 30 minutes or until golden. Serve warm.

Regional characteristics:
The recipe is taken from Tekirdag province of Thrace. It is served as a side dish. It is known as “Canfes Boregi” around Manisa province.

Yufka 2 layers 350 g
White cheese 1 cups 300 g
Parsley 1/3 cup 60 g
Oil (absorbed during frying) 70 g

Instructions:
Lay 2 yufka layers on top of another. Cut into 24 wedges. Set aside, for filling: Mash cheese with a fork combine with finely chopped parsley; mix Divide into 24 portions. Place filling on wide side of each wedge of layer. Fold 2 corners slightly over filling. Roll into shape of cigarette. Dip tip of layer in water; seal deep fry in heated oil. Drain on paper towel. Serve warm or cool.

Regional characteristics:
Sigara boreğı are usually served as a side dish following a meat dish as a main course. It is served as snack between meals with tea as appetizer on buffets, cocktail parties and luncheons. They are kept in refrigerator or frozen before frying. Fresh chopped dill can be used with parsley. Ground meat, spinach or potato fillings can be used. In Konya province cigarette borek is brushed with oil and baked.

All-Purpose flour 2 ⅓ cups 275g
Salt 1 teaspoon 6g
Egg 1 medium size 50g
Vinegar 1 teaspoon 5 g
Water ⅓ cup 75g
Oil cup100g
Onions 2 medium size 120g
Pumpkin (fresh) --- 650g
Salt 1 teaspoon 6g
Black Pepper 1 teaspoon 3g
Starch 1 ⅓ tablespoons 10g

Instructions:
Sift flour in a large bowl reserving 1 tablespoon. Add salt; mix well. Make a hole in centre. Add egg and vinegar. Blend in warm water and 1 tablespoon of oil gradually mixing thoroughly. Knead for 3-4 minutes or until smooth to make a medium soft dough. Divide into 6 portions. Shape into balls. Cover with a damp napkin. Let stand for 5 minutes. For filling: Saute finely chopped onions in 2 tablespoons of oil for 7-8 minutes in a covered saucepan. Stir in grated pumpkin. Cover and cook for 20 minutes or until tender; drain. Remove from heat. Season with salt and pepper. Divide into 6 portions. Set aside, roll each ball into circle 0.5 mm thick, sprinkiling with a mixture of reserved flour and starch. Spread filling over half of each sheet. Roll loosely into a roll. Twist rolled sheet into a coil turning around. Arrange on an oiled baking pan. Heat remaining oil. Sprinkle over böreks. Bake in a moderate oven for 30 minutes or until golden. Serve warm.

Regional characteristics:
Pumpkin börek is a Thrace, Black Sea and Marmara regions dish. It is usually served as a side dish following a soup and a meat dish, or served between meals with ayran. When yufka-bread is prepared, in Bolu province 2 tablespoons of the filling is spread between 2 layers and the edges are pressed to seal. They are browned on both sides on hot iron skillet. They are kept for a few days. When borek is to be prepared, a mixture of milk and water is used to soften baked layers with filling. 4-5 pairs of baked layers are placed in an oiled baking pan. Fresh cream is spread between layers and baked.

Onions 1 Medium size 60g
Oil 1 tablespoon14g
Spinach --- 600g
Salt 1 teaspoon 6g
Black pepper teasppon 1g
Egg 1 medium size 50g
Oil 2 tablespoons 35g
Margarine 3 tablespoons 50g
Milk 1 cup 250g
Egg 1 medium size 50g
Yufka 3 sheets 500g

Instructions:
For filling: Saute chopped onion in oil for 4-5 minutes or until tender. Add coarsely chopped spinach; stir. Cover and cook over low heat for 10 minutes. Remove from heat. Season with salt and pepper; cool. Stir in beaten egg. Set aside. Beat half of oil, melted margarine, milk and egg mixing thoroughly. Follow the instructions in “Peynirli Yufka Boreği” (cheese Borek with Yufka) to prepare, bake and serve.

Regional characteristics:
Ground meat or cheese or shredded potato may be added to the filling.

All-purpose flour 5 cups 550g
Salt 2 teaspoons 12g
Eggs 2 medium size 100g
Water cup 120g
Ground meat 1 cup 250g
Onions 2 small size 100g
Parsley ⅓ bunch 20g
Salt 1 teaspoon 6g
Black Pepper teaspoon 1g
Water 8 cups (2qt) 2lt
Salt 1 tablespoon18g
Tomato 1 large size 200g
Butter or margarine ¼ cup60g
Red Pepper teaspoon 1g
Yogurt 2 ⅔ cups 660g
Garlic 6 cloves 18g

Instructions:
Sift flour in a large bowl, reserving 1/3 cup. Add salt; mix well. Make a hole in centre. Blend in eggs and water gradually mixing thoroughly. Knead for 7-8 minutes to make smooth, medium stiff dough. Divide into 3 portions. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. For filling: Combine ground meat, minced onions and parsley. Season with salt and pepper; mix well. Set aside. Roll first ball out into 1mm thick circle sprinkling with flour. Cut into 2 cm (1 inch) squares. Place1/2 teaspoon of filling in centre of each square. Bring four corners together sealing and pressing well like a tiny bundle (or fold one corner of square over filling to join opposite corner shaping into triangle. Seal well pressing edges together). Place on lightly floured baking pan. Repeat the same with the remaining balls and filling. Place water in a large saucepan. Add salt; stir. Bring to boil. Stir in mantis, 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. Combine yogurt and minced garlic; mix well. Remove mantis from liquid into a serving bowl with a slotted spoon. Pour yogurt-garlic mixture over. Sprinkle with tomato sauce. Serve hot.

Regional Characteristics:
This is one of the oldest dishes of Turkish Cuisine which originated from a far away place in Central Asia. It is favoured and well-known among the Turks all over the world. In the original recipes mantis are prepared in tiny forms. These tiny mantis are simmered in water into which tomato paste is added. It is called “Cocore” by Central Asian Turks. It is time consuming to prepare and yet it tasty and delicious. The dish is served as a one course meal. When mantis are drained, leftover liquid is used in making soups. In Bolu province crushed walnuts-hard cheese mixture is sprinkled over. In some recipes 2-3 tablespoons of tomato paste is added to the boiling water before mantises are stirred in.

This dish is called “Tatar Boreği” in some regions which means “Tatar Borek” The baked form is called mantı. Before stirring in boiling water mantis can be baked in a moderate oven until golden brown. Then hot broth is poured over, and simmered until tender, served with yogurt and tomato sauce.

All-purpose flour 4 ⅓ cups 500g
Salt 2 teaspoons 12g
Dry yeast 2 teaspoons 5 1/2g
Sugar 1 teaspoon 4g
Water 1/5 cup 50g
Oil cups 100g
Yogurt 1 1/3 cups 330g
Onions 2 medium size 120g
Tomatoes 3 medium size 375g
Green Peppers 1 medium size 20g
Parsley 2 bunches 120g
Ground meat 2 ¼ cups 500g
Garlic 2 cloves3g
Hot Pepper Sauce 2 teaspoons 10g
Salt 2 teaspoons 12g
Black Pepper 1 teaspoons 3g
Allspice 1 teaspoon 2g
Red Pepper 1 teaspoon 2g
Water ¼ cup 50g

Instructions:
Prepare raised dough* as instructed in “Peynirli Pide” (Pide with cheese). Set aside. For filling: Combine finely chopped onions, tomatoes, green peppers (stems and seeds removed), parsley, ground meat, minced garlic, hot pepper sauce and seasonings. Add water; mix well. Divide into 8 portions. Prepare pides with ground meat filling following instructions in “Peynirli Pide”. Bake in a moderate oven for 10 minutes or until golden brown. Serve hot.

Regional Characteristics:
It is a famous and popular dish from the south and south eastern provinces. It is generally served with plain eggplant puree which is called “soyurme”and with ayran. Varieties of condiments are used to enhance the flavour; such as pomegranate syrup, plenty of garlic, tomato paste etc. At present, almost every bakery shop, fast-food stands and restaurants offer this tasty, delicious southern dish for their guests.

Sugar 2 cups 585g
Water 2 cups 500ml
Lemon Juice 2 teaspoons 10g
All-purpose flour 4 ⅓ cups 500g
Eggs 2 medium size 100g
Oil 1 tablespoon 15g
Salt 1 teaspoons 9g
Lemon juice 1 teaspoons 7.5g
Water ⅓ cup 80ml
Starch⅔ cup 80g
Pistachionuts 2 cups 220g
Butter or margarine 2 cups 500g

Instructions:
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Sift flour in a large bowl. Make a hole in centre. Add eggs, oil salt, lemon juice and water. Blend well. Make a medium stiff dough. Knead for 5 minutes or until smooth. Let stand covered for 5 minutes. Roll and cut dough into 20 pieces. Shape into balls. Cover balls with napkin. Roll each ball out as thin as tissue paper with rolling pin ( or a smooth long stick 1 cm.(3/4 inch) in diameter if available). Sprinkle with starch each time while rolling. Pack first 10 rolled sheets on top of another sprinkling with starch between sheets. Set aside. Repeat the same with the remaining balls. Place first pack in an ungreased round baking pan 38-40cm (16inch) in diameter, 5cm (2inch) deep, one by one. Brush off starch while spreading sheets (if same size baking pan is not available use any other, but trim pastry layers to fit into your pan). Spread crushed pistachionuts over pastries. Place other half in the same manner. Trim overhanging edges with a knife to fit layers into baking pan. Use trimmed layers evenly. Cut layered pasteries into 4-5cm (1 2-2inch) squares or diamonds (or oblongs or triangles) with a French knife. Pour heated butter over pastry. Bake in a moderate oven for 50 minutes or until golden brown. Remove from oven. Pour cold syrup over hot pastries. Cover and cool. Serve.

Regional Characteristics:
Baklava is a national dessert well-known throughout the country. However, best baklava is produced in Gaziantep in every bakery shop. They also make “Dry Baklava” using less syrup. This type can preserved for a long time. For filling, walnuts or clotted cream may be used instead of pistachio nuts.

Semolina 1 cups 300g
Butter or Margarine ¾ cup150g
Sugar 1 1/5 cup 240g
Pinenuts 2 tablespoons 20g
Water 2 cups 500g

Instructions:
Brown semolina and pinenuts in melted butter for 15 minutes in a saucepan or until light brown stirring constantly. Stir in hot water mixing well. Bring to boil. Reduce heat and cover. Cook over very low heat for 5 minutes. Remove lid and stir in sugar mixing thoroughly. Cover and simmer over very low heat for 5 minutes longer. Remove from heat. Let stand covered for 20 minutes. Arrange on a serving plate and serve.

Rice cup90g
Milk 4 cup 1lt
Starch2 tablespoons 10g
Sugar 1 1/5 cup 240g
Cinnamon 1 teaspoon 2g
Lemon rind 2 teaspoon 10g
Water 1 ¼ cups 300g

Wash rice and cook for 20 minutes with 1 cup of water over low heat. Dissolve starch in cup of water. Add starch and milk into cooked rice, stir and cook for 10 minutes. Add sugar and lemon rind, stir and cook for 2 minutes, then pour into desserts bowls. Sprinkle with cinnamon.

Regional Characteristics:
It is a common and simple dessert, easy to prepare and yet it is delicious when served with different foods. It can be served with crushed nuts, fresh fruits or preserves. If baked sutlaç is to be prepared cup of sutlaç is reserved; cooled. Combine with 1 beaten egg. This mixture is spread over pudding in cups. Baked for 10 minutes until golden. This rice pudding or “Sutlac” is called “Sutlu or “Sutlu As” in some regions of Anatolia. “Sutlu” means “with milk”, “Sutlu As” means “Meal with Milk”.

Butter or margarine 1 teaspoon 5g
Confectioner’s sugar 2 tablespoons 20g
Rice flour ⅔ cup 65g
Starch⅓ cup 55g
Milk 4 cups (1qt) 1 lt.
Sugar 1 1/5 cups 240g
Vanilla 2 teaspoons 5g

Instructions:
Grease bottom of a baking pan of 25x30x3 (9x13x1 inch). Sprinkle with confectioner’s sugar. Set aside.Combine rice flour, starch and milk in a saucepan. Cook over heat for 10 minutes or until thickened, strring constantly in rotary fashion with wooden spoon. Stir in sugar blending well. Simmer for 1 minute over low heat strring gently and constantly. Remove from heat. Add vanilla; stir well. Spread into baking pan. Bake in a moderately hot oven for 15-20 minutes or until sugar is caramelized. Remove from oven. Place in a cold water bath. Let stand for 10 minutes. Remove from water bath; chill. Cut into 6 even portions. Fold each portion in half lengthwise with a turner up sides in. Chill before serving.

Sugar 5 cups 1kg
Water 2 cups 600ml
Lemon juice 1 teaspoon 5g
Dry yeast 2 teaspoons 5 g
Sugar 1 teaspoon 4g
Water 60ml
All-purpose flour ¼ cups 250g
Egg 2 ¼ cups 50g
Salt ⅓ teaspoon2g
Oil (absorbed during frying) cup 100g

Instructions:
Prepare syrup and set aside. Dissolve yeast and sugar in a bowl with warm water. Add ¼ cup of flour. Mix until smooth. Cover and let stand for 20 minutes. Add rest of flour, egg and salt blending well. Beat for 7-8 minutes forming a thick sticky batter. Cover and let rise in a warm place about 30 minutes or until doubled. Heat oil in a frying kettle or deep fat fryer. Dip teaspoon into oil. Using oiled teaspoon drop 1 teaspoonful of thick batter into beated oil. Drop as many at a time as they can be turned easily while frying. Stir and turn lokmas constantly as they rise to surface. Brown until golden. Use a slotted spoon to remove as many at a time as possible; drain. Drop into cold syrup immediately. Let stand until lokmas absorb syrup. Remove from syrup and serve.

Regional Characteristics:
It originates from the courts of Sultans. Same dessert is called “Izmir Lokmasi” in Izmir. It is very much favoured in this part of the country. “Lokma” means “bite”.

Chicken breast medium size 100g (cooked)
Cracked rice ¾ cup150g
Water ¼ cup60ml
Milk 4 cups 1 lt
Sugar 1 1/5 cups 240g
Cinnamon 1 teaspoon 2g

Instructions:
Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender. Drain and bone tear breast into very thin hair like fibers. Set aside; chill. Cover rice with warm water for 2 hours. Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes stirring gently and constantly. Reduce heat. Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved. Remove from heat. Pour into individual dessert bowls. Cool and sprinkle with cinnamon. Serve chilled.

Regional Characteristics:
A speciality from Istanbul. Served with ice cream in the summer.

Orange rind 2 teaspoons 10g
Sugar 1 tablespoon 12 g
Water 1 ⅔ cups 400g
Starch ⅓ cup + 1 tablespoons 55g
Orange juice 1 2/3 cups 400g
Sugar 1 cup+2 tablespoons 230g

Instructions:
Put orange rind with 1 tablespoon sugar in a bowl until all flavor is extracted thoroughly. Add 1 cup of water; stir. Place starch in a saucepan. Stir in rinsed extract and water gradually blending well. Add orange juice and stir. Cook over low heat for 5-6 minutes or until thickened; stirring constantly. Reduce heat. Add sugar mixing well. Cook for 1 minute or until sugar is dissolved. Remove from heat. Pour into individual dessert bowls or cups immediately. Serve chilled.

Regional Characteristics:
It was served in the courts of the Sultans in old days. It is very simple and easy to prepare, yet very much liked by many. Since protein content is very low it is good for protein restricted diets.

Dovme (wurled wheat 1 cup 180g
Rice 1 tablespoons 15g
Beans (dried) 1/3 cup 60g
Chickpeas 1/3 cup 60g
Water 10 cups (2 1/2qt) 2 lt
Apricots (dried) 10 medium size 60g
Figs (dried) 5 medium size 60g
Raisins (seedless) cup 50g
Orange peel (or rind) 1 tablespoon10g
Sugar 1 cups 300g
Orange 1 small size 120g
Rose Water 1 tablespoons 20g
Walnut Cup 60g
Pistachio nuts ¼ cup 30g
Pomegranate seeds cup 50g

Instructions:
Soak dovme and rice in 3 cups of water in a large saucepan; beans in 1 cup of water in a small saucepan; chickpeas in 1 cup of water in a small saucepan separately overnight. Add 3 cups of water to cereals, 1 cup of water to each legume. Cook over low heat separately for 1-1 hours or until chickpeas are very tender, stirring occasionally. Remove scum while simmering. Combine cereals and legumes in large saucepan. Reduce heat. Cut pre-soaked apricots and figs into 1cm (1/2 inch) cubes. Combine with raisins and chopped orange peel. Stir in simmering cereal-legume mixture. Simmer for 8-10 minutes. Add sugar mixing thoroughly Stir gently until sugar is dissolved. Add orange segments cut into 1cm (1/2 inch) cubes; stir. Simmer for 1-3 minutes more. Remove from heat. Blend in rose water. Pour into individual dessert bowls or custard cups. Cool. Garnish with nuts and pomegranate seeds. Serve cold or chilled.

Regional Characteristics:
It is one of the oldest and most traditional desserts of Turkish Cuisine. 15 or more ingredients go into it while preparing “Asure”. It is usually made and served during the religious month called “Asure Month” which follows “The Feast of Sacrifice”. All religious days and holidays are observed according to the Moslem calendar. Therefore these special days and holidays move 10 days forward each year. During “ Asure Month”the pudding is prepared in large amounts almost in every household, and offered for guests as well as sent over to the relatives and to the neigbours. There is a legend about the origin of this dessert. It goes like this: “When Noach’s Ark came to rest on Mount Ararat in northeastern Turkey, they felt that a feast of celebration was called for. But their supplies were exhausted. However, they hunted through the Ark and every little bit or food they could find, they put into the pudding and made themselves a splendid feast of Asure.