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• Shish Kebab
1 kilo lamb meat (from leg or shoulder) cut into small pieces
4 tomatoes 2 green peppers
Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper suc cessively. Cook on a barbecue, 3 to 4 minutes each side.
• Döner Kebab
1 1/2 kilos leg of lamb 50 gr. black pepper
2 kilos lamb fat ground 1 egg.
150 gr. salt 1 litre onion juice 1 cup olive oil
Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge o f a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-oil, salt and pepper, and soak meat in the marinade 12-24 hours. Soak lamb fat in hot water. Remove pieces of meat from the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of the skewer. The chunk of meat is broiled in the “ Döner Kebab” broiler, made specially for the purpose.
• Choban Salad
1 medium sized cucumber 2 green peppers
1 onion
3 spring onions 1 large tomato 3-4 sprigs parsley 1 cup olive oil,
Juice of a lemon or enough vinegar Salt to taste
Peel cucumbers. Slice them lengthwise then chop them into small cubes. Chop tomatoes finely. Chop up green peppers after taking the seeds out. Chop onions into small cubes. If desired onions may be sliced into crescents, salted, rubbed rinsed, and strained. Chop up spring onions. Mix chopped ingredients adding salt. Add lemon juice and olive oil. Serve with leaves of parsley.
T im in v H nusixM?
A M x n lk jA M Aİ ij A İjMJ .
T 7 - 53X&
3
d
29 August 1986
Not only taste but also appearance is important
for Turkish dishes
---— v
---Turkish cuisine is famous for dishes which
need time and care
Ankara (DGPI) — Turkey is well known for its varied cuisine, which has thousands o f dishes. The food varies according to region, city and m ethod o f cooking. While the Black Sea people are known for 150 d if ferent fish dishes, the Central Anatolians are
ramous for their dishes with pastry, and
Mediterranean region people are famous for their “Kebabs”.
Besides the taste, Turkish dishes also ap peal to the eye. Various salads, churned yoghurt made into ayran, cacik which is a
C ontinued on Page 7
W
• Cherkes Tavuk
(CIRCASSIAN CHICKEN) 1 chicken (1000-1200 gr) 1 1/2 quarts of water,. 1 small onion 1 small carrot 1/2 teaspoon salt 375 gr walnuts, ground 3 cups chicken broth1 tablespoon paprika 1/2 tablespoon salt 3 slices of stale bread
Put in a pan 1 1/2 quarts of water, onion, carrot and chicken ready to be cooked. Place on the stove. Skimming the foam boil it over a moderate heat until
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Baklava
Baklava is one o f the main desserts in the Turkish cuisine. It is made o f thin sheets o f pastry which can be dry or with syrup. Dry baklava can be taken out o f the country easily. There are different kinds o f baklava such as with pistachio nuts, cream, and walnuts. It can be made in different shapes, one is called “carrot piece”. A kind o f Turkish baklava known abroad is seen in the picture.
• Imam Bayildi
(THE PRIEST FAINTED)
5 medium eggplants 5 medium onions 1 1/2 tea cups water 3/4 glass olive-oil 3 cloves garlic 1 medium tomato C ontinued on Page 7
• Cacik
750 grams yoghurt 2 small cucumbers 1/3 cup olive oil A few sprigs dill1 clove crushed garlic
Put the yoghurt into a salad bowl and beat vigorously with a whisk. Peel the cucumbers and cut them into very small thin pieces and put them into the yoghurt. Add the oil, the crushed garlic and salt. Mix well. Dish the yoghurt into bowls, garnish with a few sprigs of dill and final ly pour the remaining oil over the cacik in a fine thread so that it rests on the top.
•T avu k Goghsu
1 small chicken (1 1/4 kilos approx) 2 litres water
3 litres milk 600'grams sugar 300 grams rice flour
2 level soupspoons cinnamon Boil the chicken in water until it is quite tender. Drain. Put the rice flour and sugar in a saucepan. Slowly stir in the cold milk. Stir constantly while you boil this
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• Un Halvasi
(FLOUR HELVA) 200 grams butter 1 litre milk 250 grams flour 400 grams sugarMelt the butter in a saucepan. Add the flour. Stir with a spoon over a low heat until the flour becomes golden brown. During this time make a syrup by boil ing the sugar in the milk. Pour into the browned flour while it is still boiling hot.
Continued on Page 7
• Kadin Budu Kôfte
(LADY’S THIGHS)
750 grams ground lamb (not fatty) 150 gr. onions 65 gr. rice 1 1 / 2 cups water Salt 30 gr. butter 4 eggs 200 gr. olive-oil
Put onions in small pan and sauté in butter until light brown. Add 1 1/2 cups water, 1 cup rice and 2 teaspoons salt and cook until the rice is thoroughly cooked. Remove from the fire and
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Talash Borek
For the dough: 3/4 cup water
4 tablespoons margarine 1 tablespoon salt
1 dessertspoon lemon juice 3 1/2 cups flour
180 grams kidney fat 1 cup olive oil For the filling:
1 kilo meat; 5 large onions 1 tablespoon, margarine
2 medium sized tomatoes (or a dessertspoon tomato sauce) 1 sprig parsley, 2 cups water, thyme, salt, black pepper.
Chop some of the onions finely and some into crescents. Pe^l
____________________________________ C ontinued on Page 7 £ Z E Y T İN Y A Ğ L I Y A P R A K S A R M A S I W (STUFFED VİN E L EAVES) 2 1/2 cups o f rice 250 gr vine ¡eaves 4 medium onions 1/2 sprig dill 1 dessertspoon sugar 1 tablesp o o n currants Salt, black pepper, mixed spices 1 cup olive oil
1/2 bunch parsley
1/2 sprig mint (or 1 tablespoonful dried mint) 1 tablespoon pine nuts
The above filling can also be used for stuffing green peppers, C ontinued on Page 7
Kişisel Arşivlerde Istanbul Belleği Ta h a To ro s Arşivi
