if i can cook , everybody can... i mean it..my mum never would believe i can cook till i did:)
i will try to cook delicious foods from all over the world. we have a small world with huge tastes . i will give info about all of them after i cook&taste , if i m not poisoned , i will share them
with my family&friends as well ;
.. stay in pleasure..
Turkish Beğendi which cook with eggplant is famous , but we can cook same recipe with different type of vegetables. My mum dont like zucchini too much but she loved this recipe. It is easy to cook and delicious food.
1gl of bulghur (200 gr), large grain
1 table spoon butter
1 table spoon olive oil
1 onion, chopped
1 large tomato, chopped
1 table spoon tomato paste
1 table spoon hot red pepper paste
2gl of water
It is been long time that i didnt cook. I lost my dad recently and after him my granddad. It is pity to know that they will never ever again taste the foods i cooked. The cooking make me feel good. Good way to distract you. And always enjoyable moments when you share good food with your loved ones. I am lucky that i have a family that doesnt make harsh comments about my foods:)
Turkish people make lots of different types of Köfte recipes. This recipe can be counted my favorite.
This is another traditional Turkish Food which is not so easy to make. You need really talented hands to make these balls. It is mostly served in Southern part of Turkey. You can find some variations of these dish in arab countries that called Kıbbah. Yes, it is not easy to make but it definetly worth to try.
If it will be your first trial, you can cook 1 potato and put into bulghur, so you will avoid bulghur to messed up , and plus you will not need to knead too much.
I was searching about what to cook from Ottoman Kitchen and I found out Mutancana which is a lamb dish cooked with dry fruits and almond. As I read more about it, I learnt It was the Fatih Sultan Mehmed (who conquered Istanbul)' s favorite dish , it was cooked in Palace Kitchen during 15th century, few days in a week and Sultan have been eating it with Keşkek ( http://www.hurriyetdailynews.com/keskek.aspx?pageID=500&eid=85)
However it seems difficult dish to cook, the result would be definetly worth your efford.
Urfa is one of the oldest city in the world which is history from 4th century BC. It has also great kitchen as well as great history. They use special hot red pepper called ISOT in almost all dishes, and they say thats why too many people who have good voice. Urfa is singer factory of Turkey.
Tirit has too many types in a lot of cities of Turkey. Mainly it is a dish which is made with left over bread and broth. But Urfa make it in another way which is much more tasty.
I am sure most of turkish people faced with the sentence after they told that i m from Turkey, "Ooo Turkey ; Sish Kebab".. Let me tell something; Turkey is not consist of only Sish Kebab and The only Kebab is not Sish Kebab! There are lots of type of Kebab recipes here which i like more.
Lamb Kebab in Paper is one of the most delicious kebab recipe.
I recently read Keşkek has officially entered UNESCO’s Intangible Heritage List. It is very special traditional turkish dish which we cook for wedding, or any other celebrations in the Anatolia. Last year when my granddad has came from Haj , we went to Sinop(a city in black sea region) where he lives for special ceramony of his return. The main dish we served was Keşkek which was cooked in large cauldrons over wooden fire. And we shared all people in the village..It is very rich food , with 500 gr wheat i cooked, 7-8 people can get full easily.
As far as i read, this dish was cooked by Albenians who were living in İstanbul during 16th century, and thats why we call it Albenian liver. I honestly doubt that if albenians aware of this dish , because we call a lot of foods with country names which they dont have any idea..My ex was iranian and once i seen a pie called iranian pie, i thought it would be nice surprise for him and bought , but he said that they dont have anythng like this in iran:)
Anyhow whether it is albenian dish or turkish , it is delicious which you can prepare in 10 min.
Musakka is an eggplant dish which is cooked in a large region from Mediterranean to Middle East.
In Turkey we call it Musakka, in some region it is called Mousaka or .
The preffered cooking way is fry the eggplants first but if you wish you can cook the eggplants in the oven instead of frying. Although frying is fatty and unhealthy way to cook but i think that is the thing which make it sooo delicious.
Stuffed vegetables take an important place in Ottoman Kitchen. This is the season of vine leaves so I decided to cook Yaprak Sarma. You can use inside mixture to stuff other vegetables like tomato, zucchini, bell pepper, cabbage.. Yoghurt is great accompany for these dishes.
If you are not fan of meat dishes , you can try the vegetarian olive oil version of Stuffed vine leaves which i will give the recipe later on.
Ottoman Sultans definetly had a fine palate.I can imagine hundreds of cooks in Palace Kitchen were trying different mixtures for Sultan to like.
This rice recipe called Sultan's Pilaf which you can find various types of sultan pilaf. Probably each of them has different style. It was a kinda new experiment for my family to mix a lot of different spices in the rice but the result was definetly perfect.
Yahni is an awesome flavor which is heritage from Ottoman times. It is a cooking type which mean stewing meat,chicken or fish. You can cook it in various types with different vegetables and sauces. Lamb with prune has sweet taste. Enjoy!!
Muhammara is hot red pepper appetizer which belongs to Gaziantep kitchen. I like hot so it is one of my favourite appetizer and also the king of the table on sunday breakfasts at my home. If you dont like so hot , you can reduce the red pepper amount as your wish.. Enjoy!!