TURKISH CUISINE FOODS

TURKISH CUISINE FOODS http://foodgourmet.multiply.com/ <a href="http://www.appliedlanguage.com/translate.aspx?sourcel=en&iindex=1&col=Blue&id=aHR0cDovL3NwYWhvbGlkYXlzLmJsb2dzcG90LmNvbS8=">USE ONLINE TRANSLATION INTO YOUR LANGUAGE</a> <a href="http://worldsalads.multiply.com/">WORLD SALAD RECIPES AND VIDEOS</a> <a href="http://worldfoods.multiply.com/">WORLD FOOD RECIPES AND VIDEOS</a> It is quite rare that all the three conditions are met, as they are in the French, the Chinese and the Turkish Cuisine. The Turkish Cuisine has the extra privilege of being at the cross-roads of the Far-East and the Mediterranean, which mirrors a long and complex history of Turkish migration from the steppes of Central Asia (where they mingled with the Chinese) to Europe. All these unique characteristics and history have bestowed upon the Turkish Cuisine a rich and varied number of dishes, which can be prepared and combined with other dishes in meals of almost infinite variety, but always in a non-arbitrary way. This led to a Cuisine that is open to improvisation through development of regional styles, while retaining its deep structure, as all great works of art do. The Cuisine is also an integral aspect of culture. It is a part of the rituals of everyday life events. It reflects spirituality, in forms that are specific to it, through symbolism and practice. Anyone who visits Turkey or has had a meal in a Turkish home, regardless of the success of the particular cook, is sure to notice how unique the Cuisine is. A Turkish food cooking need never be the same each time it is made. The enormous variety of necessary ingredients available all the year round can contribute to an ever-changing combination of flavours, apperances, aromas, tastes, textures and colours. Likewise, with international distribution so very much improved, supermarkets now stock the more exotic well-known ready-made foods and food ingredients, and many of these food cooking recipes take advantage of this to create or re-create interesting dishes for family and friends, whatever the occasion. Tue, 3 Apr 2012 14:41:51 -0000 Fri, 18 Jun 2010 22:08:00 -0000 TURKISH CUISINE FOODS http://multiply.com/mu/foodgourmet/logo http://foodgourmet.multiply.com/ 100 100 GRILLED BLUEFISH http://foodgourmet.multiply.com/journal/item/194/GRILLED_BLUEFISH <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1553"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/zXJwsrkYW9X5IUVHYKF0Fw/photos/1M/300x300/1553/yemek10.jpg?et=psaRBm%2CwoV0WEgXXaWSQKw&nmid=0"></a>SERVINGS : 4 INGREDIENTS 4 medium size bluefishes 1/2 cup olive oil 1 lemon juice 1 onion 1/2 bunch parsley, chopped 1 teaspoon salt PROCESSING METHOD * Clean, wash and drain the fish. Sprinkle with salt and let stand for an hour. * Lightly brush them with olive oil, put them on the grill about 5-6 cm over the fire. * Grill for about 8 to 18 minutes depending on the size of the fish. * Arrange them in a dish. * Pour over lemon juice mixed with some olive oil. * Cut the onion in slices, rub them with some salt, wash and drain, mix them with chopped parsley. * Serve together with onion slices, rice pilaf, lemon slices and slad greens. http://foodgourmet.multiply.com/journal/item/194/GRILLED_BLUEFISH Fri, 18 Jun 2010 22:08:00 -0000 WHITE BEAN WITH CHUNKED MEAT http://foodgourmet.multiply.com/journal/item/193/WHITE_BEAN_WITH_CHUNKED_MEAT <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1552"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/e3TNZgOnjrP5eBVA52g-4A/photos/1M/300x300/1552/whitebean1.jpg?et=1mqkA1FXsHv9eqVpTTabGg&nmid=0"></a>SERVINGS : 4 INGREDIENTS 1 and 1/2 glasses white bean 250 gr meat, chunked 2 large size onions, finely chopped 2 tomatoes, or 1 tablespoon of tomato paste 2 tablespoons margarine 1 teaspoon salt 1 teaspoon red pepper PROCESSING METHOD - Soak the white beans in cold water overnight. Drain well. - Cook beans for about half an hour in water so they slightly change colours. - Brown veal chunks with fine chopped onions in 2 tablespoons margarine until the meat absorbes its juice. - Add chopped tomatoes or tomato paste and continue browning. - Add some water and cook until tender. - Then add drained beans and red pepper. Cook on medium heat. - Add salt when almost done. - Serve with rice. http://foodgourmet.multiply.com/journal/item/193/WHITE_BEAN_WITH_CHUNKED_MEAT Fri, 18 Jun 2010 21:27:00 -0000 STUFFED SQUID BAKE http://foodgourmet.multiply.com/journal/item/192/STUFFED_SQUID_BAKE_ <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1532"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/5EnHttvZ9zvmqzZMtk3IQw/photos/1M/300x300/1532/calamaribake101.jpg?et=yXJa2UkXe7p162NthPJBng&nmid=0"></a> SERVING : 4 INGREDIENTS 4 large calamari, well cleaned, skinned FILLING 3/4 glass olive oil 1 tomato, peeled, cut into small pieces 1 tablespoon pinenuts, crushed 1 tablespoon currant, crushed 1 and 1/2 tablespoons salt 3 tablespoons sugar 1 tablespoon cinnamon 1 tablespoon allspice 1/2 tablespoon pepper PROCESSING METHOD * Cover the rice with lukewarm water and let cool. Pour the water out, wash well and drain. * Put the olive oil in a large saucepan and heat. Add the onions, nuts and salt. Brown them on medium heat, stirring constantly for about 20 minutes. * Add the drained rice and toast them for 10 minutes. * Add tomatoes, rest of the salt, pepper, sugar and 1/4 glass of warm water. Mix them well and cover. * Turn the heat down as soon as it starts boiling. Let simmer for 10-15 minutes, until the water is absorbed. * Add the spices and herbs. Cover well with a cloth underneath the lid leave in its own steam for half an hour. * Mix well with a wooden spoon before ... http://foodgourmet.multiply.com/journal/item/192/STUFFED_SQUID_BAKE_ Tue, 2 Feb 2010 13:58:00 -0000 COLOURED POTATOES http://foodgourmet.multiply.com/journal/item/191/COLOURED_POTATOES_ <img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/O1TRPOafrqYOLJ+G3MTClA/photos/1M/300x300/1531/coloredpotato101.jpg?et=Fl0vw2hupV0R4e8%2BNGETdg&nmid=0"> SERVING : 4 INGREDIENTS 4 potatoes 4 little summer squashes (zucchini or courgettes) 4 little carrots 8 tablespoons olive oil salt balsamic vinegar - optional dried herbs (chives, thyme) - optional PROCESSING METHOD * This recipe can have some difficulties in its realization but the results are surprising. * Choose 4 potatoes, big enough to contain inside a little summer squash and a little carrot. * Peel potatoes and carrots with a vegetable peeler; wash and dry them. * Trim the ends of summer squashes; wash and dry them. * Using a sharp knife, dig a cylinder in the central portion of every potato. * Make the same thing with summer squashes. * At this point insert in the hollow of every potato a summer squash and in the hollow of the summer squash a carrot. * Steam potatoes for about 30 minutes. Cooking time depends on their size. * Be careful not to cook too much. Instead of water you can use vegetable or chicken stock or alternatively you can add to the cooking water some drops of balsamic vinegar... http://foodgourmet.multiply.com/journal/item/191/COLOURED_POTATOES_ Tue, 2 Feb 2010 13:54:00 -0000 SPAGHETTI WITH VEGETABLES http://foodgourmet.multiply.com/journal/item/190/SPAGHETTI_WITH_VEGETABLES <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1530"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/Y7iTfMwz9v4bKldIRc03uw/photos/1M/300x300/1530/spaghettiwvegetables.jpg?et=C3RgckBrqKoGbs0tmLXyeQ&nmid=0"></a> SERVING : 8 INGREDIENTS 1 pound penne or spaghetti 1 pound green and golden zucchini, 5 to 6 inches in length 1 pound sugar snap peas 2 ounces butter 5 tablespoons and 1 teaspoon olive oil Salt Freshly ground pepper 2 tablespoons and 2 teaspoons chopped parsley 2 ounces fresh basil leaves, chopped 4 ounces freshly grated Parmesan cheese A few zucchini blossoms if available PROCESSING METHOD * Top and tail the zucchini and cut into 1/2-inch thick slices at an angle. String the sugar snap peas if necessary. * Bring 12 pints of water to the boil in a large deep saucepan, add 2 tablespoons salt, add the pasta, and cook. * Meanwhile shoot the sugar snap peas into 2 pints of boiling water with 1/2 teaspoon of salt and cook uncovered for 3 to 4 minutes or until crisp and al dente. Drain. * If you're adept at juggling and have enough stove space you can also cook the zucchini while the pasta and sugar snaps are cooking. * Pop a pasta bowl into the oven to heat or better still put it sitting on top of the pas... http://foodgourmet.multiply.com/journal/item/190/SPAGHETTI_WITH_VEGETABLES Tue, 2 Feb 2010 13:48:00 -0000 MUTTON SHANKS KEBAB WITH VEGETABLES http://foodgourmet.multiply.com/journal/item/189/MUTTON_SHANKS_KEBAB_WITH_VEGETABLES <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/100"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/8QEsDqtKa3VD2GJYq6oayQ/photos/1M/300x300/100/shank101.jpg?et=vw0EevhGp7Khcv5zU69PhA&nmid=0"></a> SERVINGS : 4 INGREDIENTS 800 gr. mutton shanks on the bone 1 tablespoon margarine 1 carrot 1 onion 1 garlic clove 1 tablespoon tomato paste 1 celery 4 tablespoons olive oil 5 tablespoons floor salt black pepper PROCESSING METHOD * Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar. * Put the margarine and olive oil in a pot and place on heat. * Put the flour in a bowl and coat the shanks with it. * When the oil is heated, put shanks in the pot and fry well until golden brown. * Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. * Saute the vegetables slightly, constantly stirring. * Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring. * Rinse and strain the peas and add them to the kebab 20 minutes later. * Allow to cook for 45 minutes, before seasoning kebab with thyme. * Check for water while the kebab is cooking and add wate... http://foodgourmet.multiply.com/journal/item/189/MUTTON_SHANKS_KEBAB_WITH_VEGETABLES Fri, 8 Jan 2010 12:46:00 -0000 WHITE BEANS WITH PASTRAMI http://foodgourmet.multiply.com/journal/item/188/WHITE_BEANS_WITH_PASTRAMI <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1529"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/OOHN9eCcTDcC97RDva7ehQ/photos/1M/300x300/1529/beanpastrami204.jpg?et=wuTlVQRDvDOKZmC3qpVCbw&nmid=0"></a> SERVING : 4 INGREDIENTS 500 gr. dried beans 200 gr. pastrami (or ham) 3 tablespoons margarine 2 onions 1 tablespoon tomato paste 1 green pepper (suitable for stuffing) 2 medium tomatoes 1 teaspoon salt 5 glasses meat broth PROCESSING METHOD * Soak the beans overnight in cold water, then remove from water and put in a saucepan. * Add enough water to cover about 1 inch above the surface. Boil for half an hour. * Drain the beans and leave to cool. * Slice the onions in crescent shapes, scoop out the seeds of the pepper and slice thinly. * Melt the margarine over moderate heat, add pastrami and saute for half a minute. * Add the onions, cook for 2 minutes while stirring, add the tomato paste, tomatoes, pepper, salt and meat broth. * Boil until bubbles rise to lower than moderate until the beans are tender. * Put on a serving plate and serve. http://foodgourmet.multiply.com/journal/item/188/WHITE_BEANS_WITH_PASTRAMI Fri, 8 Jan 2010 12:40:00 -0000 GREEN BEANS IN OLIVE OIL http://foodgourmet.multiply.com/journal/item/187/GREEN_BEANS_IN_OLIVE_OIL_ <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1528"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/SrU9zURioc8m+BtJXaGy6A/photos/1M/300x300/1528/freshgreenbean1.jpg?et=NN%2C38PGggrGHrLQ8lzfTBA&nmid=0"></a> SERVING : 6 INGREDIENTS 2 lb. Green Beans, washed 1/2 lb. Onion 1/2 lb. Tomatoes 9 Tablespoons Olive Oil 2 Cloves Garlic 3/4 Tablespoons Salt 1/2 Teaspoon Sugar 3/4 Cup Water PROCESSING METHOD * Cut both ends of beans. If beans are too long cut in half. If need trim it well. * Cube onions. * Thickly slice tomatoes. * Peel garlic cloves and cut into four. * Saute onions and tomatoes in olive oil for 3-4 minutes. * Add beans, salt, garlic and sugar. * Saute all until beans turn bright green. * Add water, bring to boil and cook over medium to low heat until beans are soft, about an hour or a little more. * Serve cold. http://foodgourmet.multiply.com/journal/item/187/GREEN_BEANS_IN_OLIVE_OIL_ Fri, 8 Jan 2010 12:33:00 -0000 GRILLED MEATBALL http://foodgourmet.multiply.com/journal/item/186/GRILLED_MEATBALL <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1527"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/M7Ore5f1kDnwrwUV+i10Fw/photos/1M/300x300/1527/grillmeatball3.jpg?et=672onGrFBxfMaKQ%2Btgx2Nw&nmid=0"></a> SERVINGS : 5 INGREDIENTS 750 grams minced meat, from shoulder, minced twice 4 slices dry bread, without crust 1 large size onion 2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon cummin 1 teaspoon köfte spice 2 tablespoons olive oil PROCESSING METHOD * Soak the bread slices in a bowl of water. * Take them out and squeeze by hand to extract excess water. Crumble them. * Add grated onion and spices. Mix well. * Add the meat, which should be minced twice. Knead until the mixture is smooth. * Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape. * Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil. * Serve with fried green peppers and sliced onions. http://foodgourmet.multiply.com/journal/item/186/GRILLED_MEATBALL Mon, 21 Dec 2009 12:48:00 -0000 FRIED POTATO CROQUETTES http://foodgourmet.multiply.com/journal/item/185/FRIED_POTATO_CROQUETTES <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1526"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/rYd529HBZZ2DUkpz4N73pg/photos/1M/300x300/1526/patates-kofte21.jpg?et=jiN89X9YJyVedDl0C8ALTg&nmid=0"></a> SERVING : 6 INGREDIENTS 1 kg potato 200 gr cheese, grated 2 tablespoons flour 3 eggs 2 teaspoons salt 1/2 teaspoon pepper 1 and 1/2 glasses oil 1/2 bundle parsley, chopped PROCESSING METHOD * Boil unpeeled potatoes for 25-30 minutes. * Drain, peel and mash them. * While they are not, add cheese, flour, eggs, parsley, salt and pepper. Mix well and knead to make a consistent paste. * Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes. * Arrange them on a tray sprinkled with flour. * Heat the oil in a frying pan. Fry them until golden brown. * Serve hot. http://foodgourmet.multiply.com/journal/item/185/FRIED_POTATO_CROQUETTES Mon, 21 Dec 2009 12:45:00 -0000 EGGPLANT STUFFED WITH MINCED MEAT http://foodgourmet.multiply.com/journal/item/184/EGGPLANT_STUFFED_WITH_MINCED_MEAT <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1525"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/z4dn3sjzGEe+vnWOp8Q-bw/photos/1M/300x300/1525/karniyarik1.jpg?et=rKVzB1C7Fr4NhSOJEUwpeQ&nmid=0"></a> SERVING : 6 INGREDIENTS 6 eggplants 1 glass olive oil 6 green pepper, sliced 1 tomatoes, sliced FILLING 500 grams ground meat (a mixture of beef and lamb) 1 soupspoon butter 3 onions, finely diced 3 tomatoes, grated 1 bunch parsley, chopped 1/2 soupspoon salt 1/2 soupspoon pepper PROCESSING METHOD * Dice the onions very finely and brown them in the butter. * Add the ground meat and brown for a few minutes while mashing it with a fork. * Add the salt, pepper and grated tomatoes. Mix and let cook. * This filling should not be too loose when it is used to stuff the eggplants. * Remove all but 2 cm of the stem, then peel them, leaving 2 cm wide bands lengthwise (to prevent the eggplants from crumbling). * Place the eggplants in a covered baking dish. Split the eggplants lengthwise, removing some of the sides of the cut. * Fill the split eggplants, opening them lightly. They can be decorated with a slice of tomato and green pepper. * Pour a glass of olive oil and 1/2 glass of water into the baking dish. * Cover ... http://foodgourmet.multiply.com/journal/item/184/EGGPLANT_STUFFED_WITH_MINCED_MEAT Mon, 21 Dec 2009 12:40:00 -0000 CHICKEN BREAST PUDDING WITH MILK AU GRATIN http://foodgourmet.multiply.com/journal/item/183/CHICKEN_BREAST_PUDDING_WITH_MILK_AU_GRATIN <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1524"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/QWNpIoeqAPS6ocG1PrCckg/photos/1M/300x300/1524/tavukgogsu1.jpg?et=PNUuFM5m6NOxV%2BqKcuZlIg&nmid=0"></a>   INGREDIENTS 1/2 chicken breast 7 glasses milk 1 and 1/2 glasses sugar 3/4 cup potato starch 1 and 1/4 cup rice flour 1 and 1/2 glasses water 1/2 teaspoon salt 1/2 teaspoon cinnamon PROCESSING METHOD * Boil a very fresh chicken breast until it is tender. * Cut it crosswise in 5 cm long pieces. Rub them between the palms of your hands and tear into very thin fibres. * Wash the fibres 3-4 times in warm water, changing the water each time and squeezing them tightly to extract excess water. * Put the milk, sugar and salt in a saucepan. Melt the sugar and let simmer. * Put the potato starch and rice flour in a bowl. Slowly add from the boiling milk, stirring constantly, to have a smooth paste. * Add it to the milk and and cook until it starts thickening, stirring all the time. * Take 4-5 spoonfuls of the pudding and add to the chicken fibres. Mix well with a fork and add them to the pudding. * Cook on low heat, stirring constantly, until it thickens. (To check the thickness; pour 1 tablespoonful of i... http://foodgourmet.multiply.com/journal/item/183/CHICKEN_BREAST_PUDDING_WITH_MILK_AU_GRATIN Mon, 21 Dec 2009 12:29:00 -0000 BAKED POTATO WITH CREAM SAUCE http://foodgourmet.multiply.com/journal/item/182/BAKED_POTATO_WITH_CREAM_SAUCE_ <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1523"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/nWhRu1i6b37JqlJD3P08Jw/photos/1M/300x300/1523/photo-1523.jpg?et=9beLDu4z77Ar8QFdD4lljg&nmid=0"></a> SERVING : 2 INGREDIENTS 2 big size potatoes Sauce 40 gr goat milk cheese, crumbled 4 soupspoons cream 2 dessertspoons tomato paste 2 teaspoon black pepper 100 gr butter, melted 1 teaspoon red pepper PROCESSING METHOD * Cut a lenghtwise part for 1,5 cm thickness of potatoes. * Carve the inside with a spoon. * Mix all ingredients in a bowl together. * Add leftovers potatoes. Mix well. * Fill the potatoes with the sauce. * Bake the sauced potato in the oven for 30 minutes. http://foodgourmet.multiply.com/journal/item/182/BAKED_POTATO_WITH_CREAM_SAUCE_ Tue, 1 Dec 2009 15:02:00 -0000 BELL PEPPER STUFFED WITH MINCED MEAT http://foodgourmet.multiply.com/journal/item/181/BELL_PEPPER_STUFFED_WITH_MINCED_MEAT <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1522"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/Y8oCZVK7B8S2YQQMMvt5IQ/photos/1M/300x300/1522/bellpepper1.jpg?et=99GieE%2B493p0qovPnwedTw&nmid=0"></a>   SERVING : 6 INGREDIENTS 12 medium size bell peppers 3 tablespoons margarine 1/2 tablespoon salt MEAT FILLING 500 gr minced meat 2 medium size onions 3/4 cup rice 1 soupspoon dill, chopped 2 medium size tomatoes, peeled, cut into small pieces 1 teaspoon salt 1/2 teaspoon black pepper PROCESSING METHOD - Chop the onions and brown them lightly in margarine. - Add washed rice and 3/4 glass water. Cover and cook on medium heat for 10 minutes, until the water is absorbed. - Remove from heat. Add minced meat, chopped dill, tomatoes,salt and pepper. Mix them well, kneading for about 5 minutes. - Cut around the stems of the peppers and open the lids up. Remove the seeds and wash them well. - Stuff the peppers with the meat filling and put the lids on. - Arrange them side by side in a saucepan, with the caps upwards. Add 2 1/2 glasses of water, margarine and salt. - Cover and cook on medium heat for 40-60 minutes, until they are tender. - Serve warm. http://foodgourmet.multiply.com/journal/item/181/BELL_PEPPER_STUFFED_WITH_MINCED_MEAT Tue, 1 Dec 2009 14:27:00 -0000 COURGETTE TART http://foodgourmet.multiply.com/journal/item/180/COURGETTE_TART <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1521"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/NFIaM0mDUBrSiqp6ocKQkw/photos/1M/300x300/1521/courgettetart101.jpg?et=gan5dD7HvQB3LANLKQGa2A&nmid=0"></a> SERVING : 4 INGREDIENTS 1 savoury pastry case 2 courgettes 2 eggs 1 pot low-fat cream 20 g semolina 30 g Parmesan cheese 1/2 teaspoon nutmeg Salt & pepper PROCESSING METHOD * Preheat oven to 200°C (400°F), dice courgettes. * Bring 250 ml water to the boil, add salt, pepper and nutmeg. * Add courgettes and boil for 2 minutes. * Add semolina, leave to cook for a minute, stirring constantly. Remove from heat. * Beat eggs, cream and Parmesan together in a separate bowl. Season. * Pour mixture into pastry case, add courgettes and bake for half an hour. * Serve hot or cold. http://foodgourmet.multiply.com/journal/item/180/COURGETTE_TART Tue, 1 Dec 2009 14:22:00 -0000 AMULET PASTY http://foodgourmet.multiply.com/journal/item/179/AMULET_PASTY <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1520"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/vvG8F-eBrASNq3HaTHbIVg/photos/1M/300x300/1520/amuletpasty1.jpg?et=SEiqKW4yXIqV4RBiyMDDaw&nmid=0"></a> AMULET PASTY WITH CHEESE SERVING : 4 INGREDIENTS 3 sheets philo dough (yufka) 1 glass oil Filling 200 gr white skim cheese 1 whole egg or 1 egg white 1/2 bunch parsley, chopped 1 bunch dill, chopped PROCESSING METHOD * Mash the white cheese with a fork. Add the egg and chopped parsley and dill. Mix well. * Put the philo dough sheets one on top of the other. Fold them in half and cut along the diameter. * Cut these semi-circular layers into strips of 7-8 cm wide and 22-24 cm long. * On one end of each strip, put a small amount of the filling. Take the right corner of the strip and fold it diagonally over the filling to form a triangle. Take the left corner and fold it on. Continue until the end of the strip, thus forming a small amulet parsel. Stick the end with water. * Heat the oil in a frying pan. Fry them on medium heat, until they are golden brown on both sides. * Drain well. * Serve hot. * * * AMULET PASTY WITH MEAT SERVING : 4 INGREDIENTS 3 sheets philo dough (yufka) 1 glass oil Filling 150 gr minced me... http://foodgourmet.multiply.com/journal/item/179/AMULET_PASTY Tue, 1 Dec 2009 14:15:00 -0000 GARNISHED RICE WITH ROAST CHICKEN http://foodgourmet.multiply.com/journal/item/178/GARNISHED_RICE_WITH_ROAST_CHICKEN <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1518"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/y0KTkBnrKBOq-yFm3V9yHw/photos/1M/300x300/1518/tavuklupilav2.jpg?et=ig%2BnlpD9KcTBT227wbGS9w&nmid=0"></a> <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1519"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/+t4sjsjdQ0CbwVykvSdEpA/photos/1M/300x300/1519/tavuklupilav1.jpg?et=Wp89wXpMWFYVaTkcRob3rA&nmid=0"></a> SERVING : 4 INGREDIENTS 1 chicken 1 coffee cup yoghurt 1 tablespoon tomato paste 1 tablespoon margarine 2 teaspoons salt Garnished Rice 2 glasses rice 3 glasses White Veal Stock or 3 glasses Chicken Stock 4 tablespoons margarine 1 medium size onion 1 medium size tomato 1/4 sheep liver or 2 chicken livers 1 tablespoon pine nuts 2 tablespoons currants 1 bunch dill 2 teaspoons salt 3 teaspoons sugar 1 teaspoon cinnamon 1 teaspoon allspice 1/2 teaspoon pepper PROCESSING METHOD * Put the chicken into a saucepan, cover them with water, add salt and cook them only as much as they do not fall apart. * Put the chicken into a large pan. Cover with a sauce of well beaten yoghurt, tomato paste and melted margarine. * Put the pan into the oven to roast until brown. Garnished Rice * Cover the rice with salted lukewarm water. Leave for 20 minutes. * Wash 3-4 times and drain well. * Melt the margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out. * In the same saucepan, put chopped onion and pine n... http://foodgourmet.multiply.com/journal/item/178/GARNISHED_RICE_WITH_ROAST_CHICKEN Tue, 24 Nov 2009 15:07:00 -0000 CABBAGE LEAVES STUFFED WITH MINCED BEEF http://foodgourmet.multiply.com/journal/item/177/CABBAGE_LEAVES_STUFFED_WITH_MINCED_BEEF <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1517"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/8TjfN2y7SEzy09nzeCqVcA/photos/1M/300x300/1517/cabbagewithmeat1.jpg?et=rMrb9kioSfy%2Ci7kYc8V29A&nmid=0"></a> SERVING : 6 INGREDIENTS 1 and 1/2 - 2 kg cabbage 1 tablespoon olive oil 1 tablespoon lemon juice 3 tablespoons salt Meet Filling 250 grams minced beef 1 glass oil 2 glasses water 2 small green peppers 1 soupspoon butter 1 onion, chopped 2 tomatoes, chopped 2 tomatoes, whole 1/2 soupspoon salt 1 bunch parsley PROCESSING METHOD * Brown the onion in butter for 3 minutes. * Add the ground meat. Stir and cook for 5 minutes. * Add the chopped tomatoes, salt and water. Cook for 15 minutes longer. * Strain this mixture and keep the excess liquid in a separate bowl. * Stir the chopped parsley into the meat mixture. * Cut the cabbage lengthwise into two, remove the hearts. * Put them in a saucepan with 5 cups of water. Sprinkle with salt. Cover and cook at high temperature for 5 minutes. * Turn them over and cook for another 5 minutes until they are tender enough to be stuffed and rolled, but not fully cooked, otherwise they will tear apart. * Take them out of the water, drain and let cool. * Take the leaves apart, remov... http://foodgourmet.multiply.com/journal/item/177/CABBAGE_LEAVES_STUFFED_WITH_MINCED_BEEF Tue, 24 Nov 2009 14:25:00 -0000 SEMOLINA CAKE IN SYRUP http://foodgourmet.multiply.com/journal/item/176/SEMOLINA_CAKE_IN_SYRUP <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/951"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/P69hD4Rcr9M1I+6jGxTRBQ/photos/1M/300x300/951/Turkish-Revani.jpg?et=V4kmbKRweKgzsCTcbWAdSA&nmid=0"></a> INGREDIENTS 250 gr fine semolina 50 gr flour 250 gr sugar 60 gr butter 9 eggs 1 lemon, grated peel 100 gr almonds A pinch salt 1/2 tablespoon butter 1 tablespoon flour SYRUP 4 glasses sugar 3 and 1/2 glasses water 1/2 lemon juice PROCESSING METHOD * Butter a high-sided cake pan of 25 cm. in diameter and sprinkle with flour. * Boil the almonds in 1 glass of water. * Drain and peel them. Chop with a knife. * Separate the egg yolks and the whites. Beat the whites stiff with a pinch of salt. * Beat the yolks with sugar and grated lemon peel for 7-8 minutes until it is creamy. * Add mixed semolina and flour to the egg yolks. Mix well. * Add the egg whites and chopped almonds. Mix with a wooden spoon. * Add melted but cool butter. Mix well and pour it into the cake pan. * Bake in medium hot oven for 1 hour, until it is golden brown. * Boil the syrup and let simmer for 10 minutes. * Take the pan out of the oven and pour the boiling syrup over. Let cool. * Put is upside down in a serving plate. * It tastes better the ne... http://foodgourmet.multiply.com/journal/item/176/SEMOLINA_CAKE_IN_SYRUP Tue, 24 Nov 2009 14:18:00 -0000 CAULIFLOWER WITH GROUND LAMB http://foodgourmet.multiply.com/journal/item/175/CAULIFLOWER_WITH_GROUND_LAMB <a href="http://foodgourmet.multiply.com/photos/hi-res/1M/1516"><img class="alignmiddleb" border="0" src="http://images.foodgourmet.multiply.com/image/6zFvgRLPaWi-xU7MrO7OCg/photos/1M/300x300/1516/cauliflower2.jpg?et=I%2B%2BJpjELDHnDHmKM9vCUwg&nmid=0"></a> SERVING : 6 INGREDIENTS 1 cauliflower 250 gr ground lamb 2 onions, finely chopped 3 soupspoons butter 2 soupspoons tomato paste 1/2 soupspoon salt 2 tea cups White Beef Stock PROCESSING METHOD * Melt the butter in a saucepan. Brown the onion for 3 minutes and partially cook the ground meat. * Add the tomato paste, salt and stir. Add the meat stock and cook 15 minutes. * Detach the cauliflower springs and boil them for 10 minutes in salted water. * Drain and add the meat and its juice over the cauliflower. * Cover and cook on a very low heat for 30 minutes. http://foodgourmet.multiply.com/journal/item/175/CAULIFLOWER_WITH_GROUND_LAMB Thu, 19 Nov 2009 23:20:00 -0000 TURKISH FOOD - 5 http://foodgourmet.multiply.com/photos/album/34/TURKISH_FOOD_-_5 http://foodgourmet.multiply.com/photos/album/34/TURKISH_FOOD_-_5 Sat, 14 Nov 2009 22:16:58 -0000 TURKISH FOODS - 4 http://foodgourmet.multiply.com/photos/album/33/TURKISH_FOODS_-_4 http://foodgourmet.multiply.com/photos/album/33/TURKISH_FOODS_-_4 Sat, 14 Nov 2009 21:44:30 -0000 TURKISH FOODS - 3 http://foodgourmet.multiply.com/photos/album/32/TURKISH_FOODS_-_3 http://foodgourmet.multiply.com/photos/album/32/TURKISH_FOODS_-_3 Sat, 7 Nov 2009 23:42:20 -0000 BLACK MULBERRY JAM VIDEO http://foodgourmet.multiply.com/video/item/34/BLACK_MULBERRY_JAM_VIDEO http://foodgourmet.multiply.com/video/item/34/BLACK_MULBERRY_JAM_VIDEO Tue, 3 Nov 2009 10:43:47 -0000 LAHMACUN (TURKISH PIZZA) http://foodgourmet.multiply.com/video/item/33/LAHMACUN_TURKISH_PIZZA http://foodgourmet.multiply.com/video/item/33/LAHMACUN_TURKISH_PIZZA Tue, 3 Nov 2009 10:10:27 -0000 FOOD INGREDIENTS SHOP http://foodgourmet.multiply.com/video/item/32/FOOD_INGREDIENTS_SHOP http://foodgourmet.multiply.com/video/item/32/FOOD_INGREDIENTS_SHOP Tue, 3 Nov 2009 10:03:29 -0000