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turkish food

Medusa

Medusa

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bon apetit...........
pice1bbtY.jpg

dolma ,stuffed grape leaves

manti-02.jpg

mantı ,turkish ravioli
 
What is this?

bogazici-reklam-2395.jpg

Near as I can tell the link calls it "Bogazici Reklam" but I'm pretty sure it's some kind of kebab.
 
Medusa- you do realize that you should post the recipes, no? :mrgreen: It is cruel and unusual punishment to post these lovely pics, and not let us know how to prepare them. :lol:
 
lizzie said:
Medusa- you do realize that you should post the recipes, no? :mrgreen: It is cruel and unusual punishment to post these lovely pics, and not let us know how to prepare them. :lol:
Click to expand...

l know and l will post some links .)

nbvcxxzzzzzzzzzzzzzzzz.jpg

Zeytinya

this is a very helpful site..
 
Medusa said:
l know and l will post some links .)

View attachment 67141254

Zeytinya

this is a very helpful site..
Click to expand...

Not having clicked on the link yet, that looks like stuffed chicken with baby limas, and it looks wonderful. It also appears that Turkish food is heavy on spices. Any particular spices that you guy use alot?
 
Turkish Cuisine and Recipes, All about TURKEY

TURKISH STUFFED GRAPE LEAVES | Food.People.Want

INGREDIENTS

1/2 pound grape leaves
2 large onions, finely chopped
2/3 cup extra virgin olive oil
2 tablespoons pine nuts
1 1/2 teaspoons tomato paste
1 cup short-grain or risotto rice
2 tablespoons currants
Salt and black pepper
1 teaspoon ground allspice
2 to 3 tablespoons chopped mint
2 to 3 tablespoons chopped dill
2 tomatoes, sliced
1 teaspoon sugar
juice of 1 lemon, or to taste

METHOD

If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them. Make sure that the water penetrates well between the layers. Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain. If using fresh leaves, plunge a dew at a time in boiling water for a couple of seconds only, until they become limp, then lift them out. Cut off and discard the stalks.
For the filling, fry the onions in 3 tablespoons of the oil over medium-high heat until soft. Add the pine nuts and stir until they’re golden. Stir in the tomato paste until well incorporated, then add all the rest of the ingredients down to and including the chipped dill. Mix well and set aside to cool slightly.
On a plate, place the first leaf, vein side up, with the stem end facing you. Place one heaped tablespoon of filling in the center of the leaf near the stem end. Fold that end up over the filling, the fold both sides toward the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand and place seam side down on a plate. Fill the rest of the leaves in the same way.
Line the bottom of a large, heavy-bottomed pan with the tomato slices and any leftover torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
Mix the remaining olive oil with 2/3 cup of water, add the sugar and lemon juice, and pour over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unrolling. Cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally if the liquid in the pan becomes absorbed. Let the grape leaves cool in the pan before turning them out.
 
How am I the first to post the MOST delicious Turkish food of all??

The DOENER KEBAB!!

dc3b6ner-kebab.jpg
 
lizzie said:
Not having clicked on the link yet, that looks like stuffed chicken with baby limas, and it looks wonderful. It also appears that Turkish food is heavy on spices. Any particular spices that you guy use alot?
Click to expand...

it is mahi mahi fish with lima beans,bon apetit.)

lizze ,whenever l look at what did you eat thread ,l see people mention greek yoğurt ,greek dishes ,l had to start this thread
:lol:

dill ,parsley ,mint ,thyme ,garlic paprica cinnamon are favorite ones ..
 
homemade döner

Ingredients

2 - lb. leg of lamb, boned and cut in slices
1 Tbls. black pepper
2 lbs . ground lamb
lamb fat(if u want)
2-3 Tbls. salt
onions, processed until a liquid-3 cups
1 cup olive oil
1 cup milk ..
1 tomato
1 tbspoon ground red pepper
2 tbspoon butter
1 tbspoon cumin
1tbspoon thyme

How to make it

Remove any bits of skin and bone from the meat. Cut into serving-size
slices, about 1/4 to 1/2 inch thick. Pound with a meat tenderizer or
the edge of a heavy saucepan until 1/8 cm. thick. Trim.
Prepare a marinade of onion juice, olive oil, salt and pepper, milk and soak
meat in the marinade overnight.
add to salt and pepper ground beef with spicy sauce
Knead and give it a round shape then place in the in the middel of the tenderloin one by one . cover up plastic wrap and put in freezer over night .. The next day remove them from the fridge 45 minutes before cutting.. use a knife or meat cutter to shred it..

then fry in a teflon pan (careful nt to over-fry) on both sides(3-4 minutes)(İf u dont have döner kebab broiler do it in a pan)
Serve inside a bread corner or on a pita or on the pilaf and tomato slices if u like u can add lettuce and onion slices ,french fries too.
 
BARBUNYA PILAKI

barbunya_pilaki.jpg


Ingredients
Cranberry Or Pinto Beans 2 Cup
Water 6 Cup
Onion 2 Medium Size
Garlic 6 Clove
Carrot 2 Large Size
Potato 1 Large Size
Tomato Paste 1 Tablespoon
Parsley 3-4 Sprigs
Salt 2 Teaspoon
Olive Oil 8 Tablespoon
Sugar 1 Teaspoon
Lemon 1 Medium Size

Soak beans overnight with 2 cups of water. Cook with 2 cups of water in a pressure cooker for 25 minutes; drain. Set aside. Saute chopped onion in oil for 2-3 minutes in a large saucepan stirring occasionally. Add tomato paste; mix well. Season with salt and sugar. Stir in beans, pared and cubed carrots and potato, garlic cut in 2-3 pieces crosswise; mix thoroughly. Add 1 cup of hot water. Cover and simmer for 20 minutes or until vegetables are tender. Remove from heat; cool. Place in a serving plate. Garnish with parsley. Serve cold with lemon wedges.
 
Mental note - if I'm ever on a layover in Ankara, pack a Snickers bar.

That stuff looks revolting.
 
Gipper said:
Mental note - if I'm ever on a layover in Ankara, pack a Snickers bar.

That stuff looks revolting.
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Are you kidding? Those little meatballs...Kofti?...are awesome!

You just need to get used to eating things that most Americans avoid...like vegetables.:lol:
 
Lutherf said:
Are you kidding? Those little meatballs...Kofti?...are awesome!

You just need to get used to eating things that most Americans avoid...like vegetables.:lol:
Click to expand...

I love salads. You start putting eggplant in front of me though, and we have problems.
 
Gipper said:
I love salads. You start putting eggplant in front of me though, and we have problems.
Click to expand...

Eggplant is difficult to cook but when done right it's awesome. Too many people leave the skin on and don't "sweat" it properly.
 
Lutherf said:
Eggplant is difficult to cook but when done right it's awesome. Too many people leave the skin on and don't "sweat" it properly.
Click to expand...

Exactly... I like it fried sometimes.. like fried green tomatoes.
 
Medusa said:
Turkish Cuisine and Recipes, All about TURKEY

TURKISH STUFFED GRAPE LEAVES | Food.People.Want

INGREDIENTS

1/2 pound grape leaves
2 large onions, finely chopped
2/3 cup extra virgin olive oil
2 tablespoons pine nuts
1 1/2 teaspoons tomato paste
1 cup short-grain or risotto rice
2 tablespoons currants
Salt and black pepper
1 teaspoon ground allspice
2 to 3 tablespoons chopped mint
2 to 3 tablespoons chopped dill
2 tomatoes, sliced
1 teaspoon sugar
juice of 1 lemon, or to taste

METHOD

If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them. Make sure that the water penetrates well between the layers. Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain. If using fresh leaves, plunge a dew at a time in boiling water for a couple of seconds only, until they become limp, then lift them out. Cut off and discard the stalks.
For the filling, fry the onions in 3 tablespoons of the oil over medium-high heat until soft. Add the pine nuts and stir until they’re golden. Stir in the tomato paste until well incorporated, then add all the rest of the ingredients down to and including the chipped dill. Mix well and set aside to cool slightly.
On a plate, place the first leaf, vein side up, with the stem end facing you. Place one heaped tablespoon of filling in the center of the leaf near the stem end. Fold that end up over the filling, the fold both sides toward the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand and place seam side down on a plate. Fill the rest of the leaves in the same way.
Line the bottom of a large, heavy-bottomed pan with the tomato slices and any leftover torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
Mix the remaining olive oil with 2/3 cup of water, add the sugar and lemon juice, and pour over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unrolling. Cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally if the liquid in the pan becomes absorbed. Let the grape leaves cool in the pan before turning them out.
Click to expand...



That sounds interesting. I might have to try that if I can find all the ingredients.
 
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