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Best Turkish Cuisine Dinners

-Turkish Food October 15, 2016
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Turkish cuisine is so rich, every region has its own flavor of awesome I try to fit in here, lists not enough. So he knows that most of the foreigners have worked to prepare a list of Turkish cuisine. With a little research, which feed the admiration of strangers, here are the most popular Turkish cuisine. Be warned, it is guaranteed your mouth watering!

1 . Turkish Baklava

baklava

Materials

1 kg of baklava
3 many eggs
10 g salt (to secure the dough)
2 cups water
Half a kilo of starch
400 grams of butter or margarine
1 kg of sugar
250 g of pistachios or walnuts

Baklava Recipe

Break eggs into a large basin flour drain. Then add a cup of water, add salt. After kneading the dough, leave them until they become a hard and wet a clean cloth covering approximately 20 minutes to rest.
Listened Divide dough into 12 equal pieces and removing it from the basin rollers or roller dough on a flat surface or table is made by hand getirin.merm starch sprinkle finely as possible on open.
Sprinkle the dough constantly starch-up. Thoroughly grease very lightly tray before aligning Open your pastry tray. Then the dough into a tray index.
Phyllo dough with a brush to melt butter over low heat before you have all the time in the dizerk dipping tray and sprinkle over the dough.
Having laid the half of the dough into the tray of peanuts or walnuts nicely publication tray. directory on the peanut remaining dough in the same way. Squeeze pulp inward edge of the tray with the back of the blade. However, the way you want the knife (carrot slices, square, rectangular, etc. Etc.) Slice.
Pour over the melt that you have to turn off the oil zone. The diamonds that are cooked in a medium heated oven for about half an hour. This time will be cooked in-house baklava and will also take the orange surface.
Sherbet you prepare as soon as you receive Kadayıf baklava from the oven, add warm to hot. Then it is ready to diamond leave to cool.

2 . Sultan’s Likes / Hunkar Beğendi

hunkar-begendi

Ingredients:

• 250 gr Veal
• 3 oversized belt eggplant
• 1 onion
• 2 tomatoes
• 3 green pepper
• 1 teaspoon tomato paste
• Water
• Salt
• Flower oil
• Black pepper

Hunkar Begendi Recipe

Preparation: beef or chop them into cubes of lamb meat. We scorching the oil we put in our pots. Stir in the onion, we continue on roasting. Then we leave to cook meat Stir in tomato paste and hot water. We added close to cooked green pepper and tomato. Salt, we add the pepper.

Description of Beispiel:
We közlüy eggplant. Peel and chop eggplant are a little small. We put flowers oil into the pot. Stir into flour are scorching. Eggplants take into flour, are a little more havoc.

We are confused whether the addition of cold milk. We add the salt and pepper. We added cheese. We use milk or hot water to adjust the consistency. We bring into the middle of the pit and receive a serving dish. These pits are filled with meat cut fees. We make ready to serve.

3 . Hamsi / Anchovy

anchovy

Tricks to make fried anchovies

The baking pan to catch up Anchovies want great mastery. anchovies anchovy cooking process to make a good pan is also important. Here are tips to make anchovy pans

– Hams are first cleaned by hand from the abdomen in a good way. Cleaned anchovies with plenty of water and washed individually. Then, the filtered water is expected after salting on a filter.

– Spread a clean paper on the kitchen counter, getting on the paper to pull the fish in the filter thoroughly filtered waters.

– Another cup of corn flour on paper that still lay on the bench will succumb.

– Anchovies has to individually corn flour. If you wish, at this stage, spices or salt into the flour addition can be carried out.

– To a very large non-fried fish past the half tea cup sunflower oil dumped. After the fat is hot off the bottom of the furnace so that the anchovies in the middle of the pan threaded tail. This arrangement needs to be touching each other in the anchovy jam. Then again, the gold anchovy burning stove are cooked. If anchovies dizerk while also remains open to cooking stove six are the first knee, what you will have to put the raw end of the pan. Therefore, gold is supposed to be off the stove.

– Anchovy pan over low heat have to be careful to do. To check that the bottom of the remainder of the anchovy blush blushing, also slightly change the color of the upper part of the tail and is expected to be slightly crispy.

– All anchovy using a flat lid in the roof the size to be able to turn at the same time, you have to turn on the cover closing anchovies. take all anchovy on the lid, place the uncooked side of the pan. Meanwhile, the oil pan again emptied and needs to be added on later.

– Once the anchovy fry cook over low heat for smoking surfaces, taking into serving dish and serve hot made. anchovies to filter the oil based on the glowing paper towels can be rid of excess oil.

4 . Lentil Meatballs

mercimek-koftesi

materials:

1 cup red lentils
1 liter of water
2 cups fine bulgur
2 onions
1 cup olive oil
1.5 tablespoons chili paste
1 teaspoon ground black pepper
the desired amount of red pepper flakes
1 cup warm water
1.5 tablespoons tomato paste
1 bunch parsley
6-7 stalks of green onions
1.5 tsp salt
lettuce or arugula
Preparation:

1. Put 1 cup red lentils Wash shoot with 1 liter of water. Leave the lid interval. (Or carrying) crushed lentils and boil until slightly thick juicy. (If you take all the water would dry meatballs)

2. 2 cups fine bulgur taken a broad and deep rough. (Like this) on the add watery lentil mix. the container via the aluminum foil off the bottle until lentils (30-45 minutes) to wait.

3. Take the meantime 2 chopped onions in cooking pan. Kill a cup of tea, onions and olive oil. Add 1.5 tablespoons tomato paste bier and 1.5 tablespoons of tomato paste. 1 teaspoon ground black pepper and mix as you wish, add also pulbiber. The latest 1 cup hot water to the pan, stir to boil 1-2.

4. Add this mixture to bulgur and lentil mixture. Cover the bowl mix all the ingredients again.

5. Wash and chop the green onion stalk 5-6. The wash in the same way a bunch of parsley coast. Put them aside.

6. Add mix to 1.5 teaspoon salt in a deep bowl and knead for 10 minutes. Add the meatballs on the sidelines waiting for greens fees you knead. Knead for 2-3 minutes. (If you can provide some juicy dumplings come mortar pull more subtle findings add water) Cut pieces and shape of your palm slightly larger than a walnut fees. (Which may be the shape of an ellipse or raw meat)

7. Place the lettuce or arugula Arrange them on a serving dish meatballs on them.

5 . Stuffed meatballs

icli-kofte

Materials

1 cup fine bulgur (Cutlet)
2 soup spoon of semolina
1 Piece Egg
250 gram minced
1 soup spoon of pepper paste
1 tablespoon flour
Hot water
Liquid oil
spices for kebbe

Black pepper
Pepper
Cummin
Salt

Preparation Steps

First, we scorching onions until they begin to color. We scorching mince pour over onions. We’re up to 10 minutes after roasting Then we added our salt, we added our black pepper minced roasted walnuts off the stove, and we are closing the mouth of the meat. Mince cools when we start to make the outside. Fine bulgur and semolina are taking a bowl drenched with 2.5 cups of hot water. We are holding the swelling shut his mouth. Listened and bottle on top of the wheat flour, the pepper sauce, potatoes, we add the spices and meat. We continue kneading. (My advice to rest after kneading the mortar up to 1 hour) to take into our hands our fees from the consistency of mandarins are opening the size of a finger. Spices for the meat balls into the clerk as we make our roasting meat we are closing the tip of a teaspoon of the filling end. They’re angry most recent in a deep bowl pour 3 cups of oil and fry the fat fried them. Get a little too much fried thickens. Enjoy your meal ready to serve our stuffed meatballs.

6 . Cacik

cacik

one of our favorite appetizers tzatziki as the Turkish nation. Summer is one of the table when it comes to olmassa not speak. But as with everything tzatziki to make, there is a field of manners. Garlic flavor and consistency rested before cabinet should be spread across all dark.

It must be filled out with a slightly mottled green of peeled cucumber that is of this reason. And as it should be necessarily ice. These days I have plenty of appetizer recipes you already get everyone bon appetit!

Materials:
2 large cucumbers
2 cups yogurt
2-3 cloves garlic
optionally dried mint
1 tsp salt (to taste, you can add staring)
1.5 cups cold water (add little by little by yourself to adjust the consistency, increase if necessary)
Fabrication:
Wash cucumbers thoroughly, peel and grate variegated.
Get the garlic pestle, crush on adding a little salt.
Grated cucumber, garlic and yogurt and mix in a bowl of pits.
Cold water by slowly adding dilute desired consistency.
Serve adding mint and ice on request.

7 . Turkish Doner

doner

Materials:
1 kilo is part of the sheep or veal entrecote meat back
100 grams of lard
1 onion
1 teaspoon ground black pepper
1 teaspoon salt
Half a cup of tea oil
1 teaspoon ground red pepper
2 tablespoons yogurt
1 teaspoon thyme
Place ingenious in El Now:
In a subtle way than steak, while the meat butcher dilimletelim.karıştır vessel and yoghurt, finely grated onion, put oil Ages and all spices except salt Katıp karıştıralım.et our Let’s put in the sauce bulayalım.et sauce, stirring our best throw into this mixture and seal the stretch film kapatalım.buzdolab 1 I bekletel our meat in the sauce the night.
The next day we düğümleyel the medium transparently garbage bags of or like a bag bottom to the intermediate longitudinal our meat, which attracted well into açalım.so cutting the sprinkle salt on top to put the meat we knees into the bags we dizelim.kes firmly took our bags from the shape of saralım.rulo and top.
After waiting in the freezer for 3-4 hours to remove the thin dilimleyelim.dah more in the freezer for 1 hour before cutting out my bekletel keep going, easy to be sliced.
Tail oil, tiny compared to the amount of meat on high heat doğrayalım.kızart we threw our oil pan alalım.eti kızartalım.b time is too much meat because meat watered kızartmayal flavor we can freeze pre-broken.

8 . Wrapped leaf / Yaprak Sarma 

yaprak-sarma

Materials

3 tablespoons butter
3 large onions
1 head garlic
1 teaspoon (fullest) tomato paste
1 teaspoon (fullest) pepper sauce
3 medium tomatoes, grated (to taste)
1 teaspoon mint
1 teaspoon Chipotle
1 tablet of chicken broth
salt
1.5 cups of rice
half a bunch of parsley
1 teaspoon pomegranate
half a kilo of leaves pickles ties

Leaves of the recipe Preparation
Finely chopped onion and garlic in butter until they begin to color kavrulur.sıra with tomato sauce and charged, continue roasting 1-2 minutes more. Then add the rice 1-2 min close tightly on the spices and chicken broth to rice kavurup ekleyin.kıyıl chopped parsley and leave to rest for half an hour ..
Listened domestic spending 1 teaspoon Stir in the pomegranate and wrap your wrap …
If you want to be bright dizin..eg tightly winding can drop 1-2 drops of oil in a saucepan over and cook over hot water until imbued Stir over low heat until the water is completely reservations.
Bon Appetit..

9 . Raw Meat / Çiğ Köfte

cig-kofte

Materials
250g lean beef (trança)
400g fine raw fine bulgur
2 tablespoons hot pepper paste (heaping)
1 tablespoon tomato paste (heaping)
Chipotle 150gr
2 onions (medium size)
5 cloves garlic
half a bunch fresh mint
half a bunch of parsley
1 bunch green onions (green part only)

2 teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon black basil
1/2 teaspoon cinnamon
1/2 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon salt

Fabrication
Dried onion and garlic, tiny chopped (never spoil the taste of drawing on robata or grate the onion juice raw meat) into pepper sauce and tomato paste, spices and meat is added and thoroughly mixed until blended.

Then you have prepared bulgur mixture is added and mixed thoroughly to başlanır.bulg Continue kneading until tender together give a small amount of water.

(The amount of water you use during the kneading process are more than 2 cups of tea), parsley you have chopped when the Wheat paste consistency, knead mint and green onions clerk last time a small amount of up to about 3 min whether water. Raw meat it is ready ….

BON APPETIT

Service plate to cool lettuce leaves, if imprints little tight on your raw meat.

In addition, the white part of green onions can be served in the next radish slices.

Raw meat is thoroughly finishing the killing of the meat is essential for good health.

Therefore, never use a lot of water during kneading. Do not inflate the bulgur.

Raw meat vicious değildir.iç the pomegranate, green or lemon green pepper as soon as the elements are not bored on ….

10 . Iskender Kebap

iskender-kebap

Materials

to rotary

400 gram beef all meat (not chopped)
2 tablespoons oil
2 tablespoons butter
Salt, thyme
for the sauce

1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon tomato paste
Water 1 cup grated tomatoes
Water 1 cup warm water
3 tablespoons ketchup
Salt
Materials for rice will be put on a plate

Water 1 cup rice
1 tablespoon butter
1 tablespoon vegetable oil
1.5 cups boiling water
1/2 meat bouillon
Salt
Other Materials

2 Number sharp green pepper
2 pieces tomatoes
oil for frying
for six

2 Number quoted pita
2 tablespoons butter
to top

Yoghurt
1 tablespoon butter

Preparation

First, we need to freeze the meat easily get lost. Or put a day in advance, we waited half an hour out when we do remove, or until the cut is easy to put in the freezer we receive, we will keep in the freezer for about 1-1.5 hours. The choice is yours …
Rice extract, wash them well until the starch. We are holding about half an hour to put on the hot water and salt.

If you want to get a little challenging because the original iskender preparing each material separately. Well of course it turns out a little dish 🙂 But you say is worth; definitely worth …

Frozen meat into long thin slices (such as rotary cut) are cut.
Teflon Arrange them in a large saucepan, we are closing the lid, so that puts out water until tender on attracting ever again we cook without turning. (Let’s check if we can add a little boiling water to soften)
While cooking sauce go ahead with our meats and rice.

SOS: We put scorching of oil until the smell of tomato sauce, top with grated tomatoes and put them boiling hot water. We added the ketchup and salt to get close in January. The sauce is ready 🙂

RICE: We are staring at the water waiting for the hot rice. I kavural oil pan, put rice, mingle I crushed the bouillon, then let’s close the door Stir in hot water and salt. Let cook until the water is absorbed at the low temperature. Rice ready.

Before pepper in hot oil, then we split to 4 tomatoes Grease (we put on the plate)
Put 2 tablespoons of butter in a pot and pita with chopped roast.
This is the way our large dish (our boat if possible) I prepare, bring the oven at 50 degrees Let us assume that you’re cooling our dinner 🙂

2 tablespoons vegetable oil 2 tablespoons butter in a frying pan + koyalım Let’s put our meat, on top of the meat with salt and thyme serpelim.hafif of them angry

It came the placement;
fried pita before we put our heated plate, gezdirel the sauce and let’s lay our meat on it.
yogurt on one side of the plate, put the rice to the other side. By the way; if you like yogurt, spreading over the pie and sauce, you can coat the meat is outstanding.
I still put the sauce on the meat, pour the butter we tease, tomatoes and peppers adorn.
That’s it…

Go and try it, and then sit down and enjoy a compliment.
Blessed be the appetite …

 

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