This blog is for middle school students at TED Istanbul Koleji to collect recipes from around the world on healthy eating. Students will share their recipes here and prepare their recipes at home to share with the class. Students can comment on other students recipes here, as well as share information and questions.
Tuesday, October 1, 2013
WHAT ARE THE SPECIALITES OF TURKISH FOOD? LEAVE YOUR COMMENTS, PLEASE
KÜNEFE is a very good Türkish food 500 gr (~1lb) shredded dough 4 Tbsp butter 300 gr unsalted cecil cheese (mozzarella works too) 3 cups sugar 3 cups water Ground pistachio for garnish
In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of water. Bring to a boil. Then turn the heat off and let it cool. Melt the butter and pour all over the shredded dough. Mix it using your hands and make sure they get mixed up well. Meanwhile, split the shredded dough into small pieces by pulling them apart with your fingers. Grease a middle size oven tray or Pyrex. Then, spread half of the shredded dough and press down using your hands. Slice unsalted cecil cheese or Mozzarella (about ¼ inch thick). Place sliced cheese over the shredded dough evenly and then, cover with the remaining half of the shredded dough. Again press down to compress using your hands. Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns light brown. Then, take it out of the oven and turn upside down with the help of a flat tray. Again bake until the other side turns light brown. Pour the cooled syrup all over the hot Kunefe and set aside for 5-7 minutes before serving. After the syrup is absorbed slice the Kunefe as you like and garnish with ground pistachio. ENJOY
Turkish Foods have own their taste. They are all different from each other. Most of the Turkish foods are healthy. Most of the Turkish foods are maked with olive oil. We turkish people use olive oil because we have a lot of good and delicious olives at Aegean Region. Thank you for reading.
KISIR Kısır is the Turkish and different version of a Mediterranean/Arabic dish called tabbouleh. Although there are many differences between these two dishes, the main one is that the Turkish tabbouleh has tomato and pepper paste. In Turkey the recipe for kısır varies from region to region. In Adana they use more water than anywhere else or in Antakya (Hatay) they don't use water at all; they knead bulgur with tomato and pepper paste until it gets soft. However it's made, kısır is made everywhere in Turkey and is loved dearly. It is served sometimes with the afternoon tea, sometimes as a meze, and sometimes as a great summer dish you can enjoy when it's boiling hot outside.
2 cups of fıne bulgur 2 cups of hot water 1 tbsp tomato paste 1 tbsp pepper paste (preferably hot) 1/2 cup olive oil 1/2 bunch green onions, finely chopped 1 small onion, cut in thin half rounds 1 bunch flat leaf parsley, finely chopped 1 cucumber, finely chopped 2 banana peppers, finely choped 2 tbsp pomegranate syrup juice of 1 or 1/2 lemon (you have to taste and add less or more lemon juice) 2 tsp red pepper flakes 1 tsp ground black pepper 1 tsp mint flakes 1 tsp cumin romain lettuce leaves tomatoes
SPINACH WITH BULGUR 1 lb spinach, fresh or frozen 1cup bulgur, washed and drained 1 onion, chopped 3 Tbsp olive oil 1 Tbsp tomato paste 1 ½-2 cup hot water ½ tsp crushed red pepper 1 tsp salt to taste In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes). Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked. You may serve it with yogurt on top or on side. ENJOY This is a vegetarian recipe. It is fully healthy food. I want to cook this food because its a vegetarian food and you can eat this food with yogurt and I like bulgur. Its fully organic food.
Especially in the western parts of Turkey, where olive trees grow more then everywhere in Turkey., olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. I love the Turkish food because it is delicious. P.S. It is really easy to cook too.
KÜNEFE is a very good Türkish food
ReplyDelete500 gr (~1lb) shredded dough
4 Tbsp butter
300 gr unsalted cecil cheese (mozzarella works too)
3 cups sugar
3 cups water
Ground pistachio for garnish
In a pot, prepare the syrup mixing 3 cups of sugar and 3 cups of water. Bring to a boil. Then turn the heat off and let it cool.
Melt the butter and pour all over the shredded dough. Mix it using your hands and make sure they get mixed up well. Meanwhile, split the shredded dough into small pieces by pulling them apart with your fingers. Grease a middle size oven tray or Pyrex. Then, spread half of the shredded dough and press down using your hands. Slice unsalted cecil cheese or Mozzarella (about ¼ inch thick). Place sliced cheese over the shredded dough evenly and then, cover with the remaining half of the shredded dough. Again press down to compress using your hands.
Preheat the oven to 400 F (200 C) and bake Kunefe until the top turns light brown. Then, take it out of the oven and turn upside down with the help of a flat tray. Again bake until the other side turns light brown. Pour the cooled syrup all over the hot Kunefe and set aside for 5-7 minutes before serving.
After the syrup is absorbed slice the Kunefe as you like and garnish with ground pistachio.
ENJOY
I put Künefe because ı think it's a really good and a local turkish food. It's my example for SPECIALITES OF TURKISH FOOD.
DeleteTurkish Foods have own their taste. They are all different from each other. Most of the Turkish foods are healthy. Most of the Turkish foods are maked with olive oil. We turkish people use olive oil because we have a lot of good and delicious olives at Aegean Region. Thank you for reading.
DeleteKISIR
ReplyDeleteKısır is the Turkish and different version of a Mediterranean/Arabic dish called tabbouleh. Although there are many differences between these two dishes, the main one is that the Turkish tabbouleh has tomato and pepper paste. In Turkey the recipe for kısır varies from region to region. In Adana they use more water than anywhere else or in Antakya (Hatay) they don't use water at all; they knead bulgur with tomato and pepper paste until it gets soft. However it's made, kısır is made everywhere in Turkey and is loved dearly. It is served sometimes with the afternoon tea, sometimes as a meze, and sometimes as a great summer dish you can enjoy when it's boiling hot outside.
2 cups of fıne bulgur
2 cups of hot water
1 tbsp tomato paste
1 tbsp pepper paste (preferably hot)
1/2 cup olive oil
1/2 bunch green onions, finely chopped
1 small onion, cut in thin half rounds
1 bunch flat leaf parsley, finely chopped
1 cucumber, finely chopped
2 banana peppers, finely choped
2 tbsp pomegranate syrup
juice of 1 or 1/2 lemon (you have to taste and add less or more lemon juice)
2 tsp red pepper flakes
1 tsp ground black pepper
1 tsp mint flakes
1 tsp cumin
romain lettuce leaves
tomatoes
SPINACH WITH BULGUR
ReplyDelete1 lb spinach, fresh or frozen
1cup bulgur, washed and drained
1 onion, chopped
3 Tbsp olive oil
1 Tbsp tomato paste
1 ½-2 cup hot water
½ tsp crushed red pepper
1 tsp salt to taste
In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes).
Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked.
You may serve it with yogurt on top or on side.
ENJOY
This is a vegetarian recipe.
It is fully healthy food.
I want to cook this food because its a vegetarian food and you can eat this food with yogurt and I like bulgur. Its fully organic food.
Turkish cuisine
ReplyDeleteIngredients VegetablesBean •Bell pepper •Eggplant •Leek •Lentil •Spinach •TomatoHerbs & SpicesAlmond •Black pepper •Chestnut •Cinnamon •Cumin •Garlic •Hazelnut •Mint •Nut •Onion •Oregano •Paprika •Parsley •Pistachio •Red pepper •Thyme •Urfa pepper •Walnut
Breads[show]Bazlama •Gözleme •Katmer •Lavaş •Nokul •Pide •Poğaça •Simit •Tandır bread •Yufka
Soups[show]Chorba (main article) •Ezogelin •İşkembe •Mercimek •Tarhana
Appetizers & Salads[show]Meze (main article) •Baba ganuş •Beyaz cheese •Cacık •Çiğ köfte •Çoban salad •Dolma •Humus •İçli köfte •İmam bayıldı •Kaşar cheese •Kaşkaval cheese •Kısır •Kokoreç •Lavaş cheese •Mihaliç cheese •Pastirma •Pilaki •Piyaz •Sarma •Sucuk •Şakşuka •Tulum cheese •Yoğurt
Dishes[show]Börek •Bulgur •Çiğ börek •Çılbır •Erişte •İzmir köfte •Karnıyarık •Keşkek •Lâpa •Mantı •Menemen •Musakka •Perdeli pilav •Pilav •Soğan dolma •Yahni
Grilled meats[show]Kebab (main article) Adana kebab •Alanya kebab •Alinazik kebab •Beyti kebab •Cağ kebabı •Döner kebab •İskender kebab •Köfte •Patlıcanlı kebab •Şiş kebab •Şiş tavuk
Beverages[show]Non-alcoholic beveragesAyran •Boza •Cola Turka •Mırra •Pekmez •Rize Tea •Salep •Şalgam •Şıra •Turkish coffee •Turkish teaBeersBeer in Turkey (main article) •Efes •TekelDistilled beveragesKımız •Rakı
Wines[show]Turkish wine (main article) •Adakarası •Boğazkere •Çalkarası •Kalecik Karası •Öküzgözü •Papazkarası
Desserts[show]Turkish desserts (main article) Acıbadem kurabiyesi •Aşure •Bülbül yuvası •Cezerye •Dondurma •Ekmek kadayıfı •Güllaç •Helva •Keşkül •Kurabiye •Künefe •Lokma •Macun •Marron glacé •Pekmez •Pişmaniye •Quince dessert •Sütlaç •Sütlü Nuriye •Tavuk göğsü •Tulumba •Turkish delight •Zerde
Turkey portal
Especially in the western parts of Turkey, where olive trees grow more then everywhere in Turkey., olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. I love the Turkish food because it is delicious. P.S. It is really easy to cook too.
ReplyDelete