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COOKING BOOKLET

COOKING BOOKLET. COMENIUS PROJECT RREV. Fınanced by European Commission. Recipes by Kemal Türkler Primary School - TURKEY. TURKISH CUISINE IS COLOURFUL. TURKISH CUISINE IS MULTINATIONAL. TURKISH CUISINE.

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COOKING BOOKLET

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  1. COOKING BOOKLET COMENIUS PROJECT RREV FınancedbyEuropeanCommission Recipesby Kemal Türkler PrimarySchool- TURKEY

  2. TURKISH CUISINE IS COLOURFUL TURKISH CUISINE IS MULTINATIONAL

  3. TURKISH CUISINE Anatoliawastthehost of manycivilizationssuc as LyciansandHittiesandlastly has beenthehost of Turks,whoimmigratedfrom CentralAsia.Theculture of NomadicTurkscombinedwiththesettledculture of Romans andblendedwithEgypt,Syia,Iran ,IraqBalcansandtheAegeantomakeuptodaysTurkishcuisine… Eatingplays an important role ,in Turkishpeople’slives .Especially diner is a socialoccasionhereallfamilymembersenjoybeingtogetherandhave a chat. Thereareirreplacablefavourites in theturkishcuisine ,such as: Eggplant :ıt has nearlyfortydifferentvarieties of cooking. Yoghurt:yoghurt is eaten in almostevery meal.addedintodishesduringoraftercooking ,it is turnedinto ayran oreatenplain. Pickledvegetables:almostallvegetablesmay be pickled. Onion:thewhiteredfreshordriedtypesareconsumedlavishly.It is used in nearlyall hot orcolddishes.

  4. --A typicalTurkishbreakfastconsists of whitecheese,olives,jam,butter,eggs,sucuk (a kind of spicysalami)breadandtea --There is a traditiontopreparesummer’sample variety of freshproduceforwinter. methodsforwinterpreparationsare;dryingfruits ,makingjam a,picklingvegetables ,cooking pekmez fromgrapejuice ,making tarhana,yufka and tomatopaste. -- Dolmas –stuffedvegetables --have a greatpart in TurkishCookery.Grapeleaves ,peppers,eggplants, mackerelandmusselsmay be stuffed.Twokinds of stuffingarewithmincedmeatorwithrice ,which combinedwithcurrants,pinenuts,sugar,herbsand spices.

  5. HERE ARE THE DISHES WE HAVE CHOSEN FOR THE COOKING BOOKLET Healthycookedmeat:Eggplantstuffedwithmincedmeat Vegetarian:Rice stuffedbellpeppers Without fire:Bulgursalad(kısır) Forreligiousdays/holiday:Aşure Forfastingperiods:Güllaç

  6. eggplants stuffed with minced meat

  7. eggplants stuffed with minced meat INGREDIENTS 10 EGGPLANTS –MEDIUM 6 ONIONS-MEDIUM 6 CLOVES OF GARLIC 100 GRAMS OF BUTTER 1 KILO OF MINCED BEEF 500 GR TOMATOES-MEDIUM SALT 1 TABLE SPOON OFTOMATO PASTE 5 CUPS OF HOT WATER ½ BUNCH OF CHOPPED PARSLEY TO FRY:3 CUPS OF SUNFLOWER OIL

  8. eggplants stuffed with minced meat Finelychoptheonionsandgarlic.Peelthetomatoes,andchopsmall.Chopparsley.Meltthebutter in a saucepan,addthechoppedonionandgarlicAndstirovertheheatfor a fewminutes.Addthemincedmeatandstiruntilthejuicereleased.Addthetomatoesandcookuntilsoftened.Finallyaddthe salt andtomatopaste.Continuetostirfor 5 minutes.Addthe hot waterandsimmerfor 5 minutes.Removefromtheheatandstrainofftheliquidinto a bowl.Stirthechopedparsleyintothemincedmeatand set aside.peeltheeggplants .lettheeggplantsstay in saltywaterfor 15 minutesanddrythroughly.Frytheeggplants in sunfloweroiluntiltheygetlightbrown.With a spoon ,make a spiltdowntheeggplantsand pres out a hollowwiththeback of thespoon.filleacheggplantwithmincedmeatmixture.cuttheremainingtomatointo 10 sliceslay on theeacheggplant.(you can also put fried gren pepper on themixture.) pourtheliquidfromthemincedmeatoverandbake in pre-heatedoven at 160 centigratesforabout 15 minutes.Serve hot,withricepilafand cacık(yoghurtwithcucumber)

  9. RICE STUFFED BELL PEPPERS

  10. RICE STUFFED BELL PEPPERS (for 10 portions) 20 bellpeppers 2tomatoes Salt 1 cup of oliveoil Forthestuffing: ½ teaspoons of sugar 2 cups of rice 1 cup of oliveoil 4 tomatoes ½ cup of pinenuts 500 grams of finelychoppedonions 1 teaspoonallspice ½ cup of driedcurrants 2 cups of hot water 1 Cup of choppedparsley choppedDill Driedmint

  11. RICE STUFFED BELL PEPPERS Cuttops of peppersandremovetheseedsandwash. Combinefinelychoppedonionsandpinenuts in a saucepan.Addoil.Sauteuntilonionsare tender stirringoccasionaly.Stir in rinsedanddrainedricemixwell.Sautefor 4-5 minutes.Addmincedtomatoes, salt,sugar,allspiceand hot water ,stir,Sprinkledriedcurrantsover.coverandsimmerfor 15 minutesdrain.removefromtheheat.stir in finelychoppedherbs.seasonwithspices,sprinkle Withlemonjuice.Fillpepperswithfilling.Cut 2 tomatoesinto 20 slices ,placeoneslice of tomato as a cap of eachpepper.Arrangepeppers in a shallowsaucepan.add hot waterandoil.sprinkle salt.Coverandsimmerfor 45 minutesoruntilrice is tender.Removefromheat,servecold

  12. KISIR (BULGUR SALAD)

  13. KISIR (BULGUR SALAD) INGREDIENTS: 400 ml hot water 300 gr bulgur( boiledandpoundedwheat) 1 tablespoontomatopaste 1 tablespoonredchillipaste 1 dessertspoon salt 1 tablespoondriedmint(oroneorhalfbunch of freshmint) Blackpepperandredchilipepper(quantity is optional) 1 crispheadlettuce 1 /2 bunch of parsley 1 bunch of freshonions 1/2 cup lemonjuice 1 cup oliveoil pomegranatesauce (ifdesired)

  14. KISIR (BULGUR SALAD) Place bulgur in a largemixingbowl. Pourover hot waterand salt. Mixandcoverthebowl . Approximately 30 minuteslater,addtomato andpepperpaste . Kneadthroughly.Addthelemonjuice andoliveoil.kneadagain Addchoppedparsley ,mint , lettuceand freshonions. (theyhaveto be choppedsmall ) SERVE WITH LETTUCE LEAVES AND PICKLED CUCUMBER…

  15. AŞURE Aşure is a traditional dessert prepared during a certain time of the year. It is well-known that Turks love to share what they have with their neighbors and it is a custom to prepare aşure in large cauldrons and distribute it to the poor. It doesn't always have to be the poor, neighbors also get to eat this dessert. The preparation of aşure in Turkey is an old custom. It signifies thanksgiving to God for the granting of abundance since this delicacy contains grains, dried fruits and pulses grown in the country. The recipe has many ingredients. In the past, the ingredients varied from region to region, depending on their availability. There is a folktale which explains the reason for the preparation of this delicacy which is as follows: When Noah's ark landed on Mt. Agrı (Ararat) there was great joy and to celebrate the end of the deluge and offer thanks to God those on the Ark prepared a delicacy with what was left on the Ark. There were grains, dried fruits and pulses on the vessel such as figs, nuts, wheat, chickpeas, almonds and apricots which were cooked together with sugar. According to this tradition aşure represents abundance and good luck.

  16. AŞURE Aşure symbolizes various events. It is believed that aşure is prepared to celebrate the anniversary of the day when Abraham was saved from the fire into which he was thrown and also when Jacob saw his son Joseph again. However, aşure is also prepared every year to mourn the deaths of Hasan and Hüseyin, the grandsons of the Prophet Muhammad. In Turkey, it is customary to prepare aşure at a certain time of the year, which occurs for 10 days during the Moslem month of Moharrem. However, in Turkey, you can find aşure in pastry shops throughout the year. Aşure prepared at home is shared with the neighbors. Although it might be a bit difficult to do this in big cities, generally people who prepare aşure send a cup to each of the neighbors in their building. Others invite relatives for dinner and serve aşure for dessert.

  17. AŞURE -(10 portions) -400 GR Wheatgrains --125 gramswhitebeans --125 chickbeans --150 gramsdriedapricots --150 grams of driedcurrants --200 gr raisins --150 gramsdriedfigs --1 tablespoonsgratedorangepeels --800 gramssugar --5 literswater -- allkinds of nuts --cinnamon --pomegranategrains

  18. AŞURE soakthewheat in warmwater,thebeans in coldwaterandthechickpeas in a of thewarmwaterovernight. Theyhaveto be soaked in separatebowls.Drainthechickpeasandbeans,rinseandplace in separetesaucepans.Addthecoldwater andbringtotheboil.Coverandsimmeruntil it getsvery tender.Drain.Chopthedriedapricotsandfigsintohazelnutsizedpieces. washandcoverdriedcurrantswithwater .Boilfor 10 minutesanddrain.Washthewheatanddrain .Placethewheat in a largesaucepanwith 5 liters of water .Bringtotheboil,coverandsimmerover a lowheat ,strringoccasionallytopreventcatching..Whenthewheat is tender to thepoint of mushy,addthecurrants,andcookforfurther 5 minutes ,stirringoccasionaly.Stir in thegratedorangepeel ,chickbeans,stirringoccasionaly.Addthedriedapricotsandsugar.Simmerforanother 5 minutes.Put aşure in theservingbowls.As topping,put nuts ,cinnamon , Pomegranategrains on thedessert. p.s:(allkinds of fruits can be cooked in aşure)

  19. GÜLLAÇ In Turkish gül means rose and aş means food; gullac is the abbreviation of güllüaş, which means food with rose. Noone calls it güllüaştoday, gullac is easier to pronounce,so it is the modern name of this yummy dessert. So what is the relation of rose with this dessert? Actually, it’s not the rose, but rose water which has that relationship. Rose water used to be the main flavor in this dessert in Ottoman culture because of its refreshing effect. However, today, it depends on your taste to add rose water or not. Some people use it, some don’t.You can see gullac at patisseries and at markets just in Ramadan . Just like dates,in Turkey it is special for Ramadan. This simple and easy dessert is made from gullac sheets.. Gullac sheets are so white, thin and crispy. Today, people don’t make these sheets themselves as it requires special talents. These are sold in packages at the markets. And there are about 15 sheets in a package.

  20. GÜLLAÇ Ingredients - 10 gullac sheets- 1 ½ kg milk- 350g sugar- A cup of crumbled walnut- Pistachio and pomegranate for garnish

  21. GÜLLAÇ Put milk and sugar (and 1 tbsp rosewater if you like) in a pot and heat it until the sugar melts. Stir it occasionally. It shouldn’t be too hot to touch, so let it cool a little. When it gets warm enough, we can start to make our dessert. If you use it hot, your dessert gets mushy. Lay a gullac sheet on an average size tray. Wet it with the warm milk. Repeat this with five sheets. After the fifth one, spread the crumbled walnut on it. Then lay the rest five sheets one by one and wet each of them with milk. When you finish with the tenth one, pour the rest of the milk on it. They don’t need to be very good in shape while arranging them in the tray.They will combine when they get wet with milk. After pouring the milk, you will see the Sheetsare rising, do not touch them. Cover it with stretch film and put it in refrigerator for at least 2 hours.

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