TURKİSH CUİSİNE, TURKİSH KEBAB, TURKİSH COFFEE, TURKİSH DELİGHT, OTTOMAN CUİSİNE, TURKİSH SALAD, TO MAKE TURKİSH COFFEE, LOKUM, TURKİSH LOKUM, HUNKAR BEGENDİ, BEGENDİ, TURKİSH PEOPLE AND MENTALİTY, TURKİSH FOLK MUSİC, TURKİSH FOLK DANCE, TURKİSH FOLK HEROES, TURKİSH FOLK SPORTS, KARAGOZ AND HACİVAT, NASREDDİN HOCA, COFFEE, KEBAB, OTTOMAN, DELİGHT, HACİVAT,KARAGOZ, HACİVAT KARAGÖZ RESİMLERİ


OTTOMAN CUİSİNE


Hunkar Begendi -SULTANS DELIGHT  
Ingredients:
1 kilo lamb meat cut into small pieces
1/2 litre milk
100 grams butter
100 grams cheese (kashar or gruyere)
100 grams flour
2 kilos eggplant
2 large tomatoes
2 medium onions
salt, pepper, bay leaf
 
The dish will be composed of meat surrounded by eggplant puree.
To Prepare the Meat:
For 1 hour and 30 minutes cook the meat with the following ingredients: the finely chopped onions, peeled, seeded and chopped tomatoes, salt, pepper and a bay leaf. Do not add water.
To Prepare the Eggplant:
Cook the eggplant by holding them by the stem and turning them over an open flame (gas or wood). When the eggplant is soft, remove it from the flame. When it has cooled off, remove the skin with a knife while holding the stem with your hand. Mash with a fork.
Melt 50 grams of butter in a saucepan. Add the flour and make a paste. Add the milk slowly, and let come to a boil. Add the eggplant puree to this sauce and stir for 6 to 7 minutes on a low heat. Finally add the grated cheese and stir.

Put the meat in the center of a serving platter and surround with the eggplant puree.


Etli Güveç-Meat Stew in Terra Cotta Pot
Ingredients:
½ kg lamb, cut small
10 small (walnut size) onions
1 T butter
2 medium tomatoes
3 “sivri” peppers, or 1 green bell pepper
1 c water
Chopped parsley
Salt to taste
Arrange the meat on the bottom of a medium size clay güveç, or casserole, interspersed with the 10 onions. Cut the tomatoes into round slices and arrange on top, along with halved peppers (if using bell peppers cut into strips). Add salt and 1 cup water. Cover and cook at medium heat till meat is tender.



 Çoban Kavurma-Shepherd’s Braised Meat
Ingredients:
200g lamb, cut into small cubes
1 large tomato, peeled and diced
1 green pepper (Cubenalla), diced
1 red bell pepper, diced
1 Italian eggplant, peeled and diced
6 red pearl onions, halved
Salt
Red crushed pepper
2 tbsp butter

In a medium pan, sauté meat in 2 tbsp butter until the meat release the juice and absorb it back. Add pearl onion and keep cooking. Stir in order first diced green pepper, red pepper, and then eggplant, and tomato in. Sauté that for about 10-15 minutes. Add salt and pepper to taste. Stir to combine.


 Zeytinyağlı Barbunya-Kidney Beans in Olive Oil
Ingredients  :
1 cup dried kidney beans
1/3 cup olive oil
2 carrots, sliced
1 medium size white onion
1 tbspfull pepper paste
3 cups of hot water
salt and pepper to taste
crushed red peppers
1 cube of white sugar
for decoration1/3 bunch parsley
1 big tomato, cut into pieces
1 lemon, sliced

If you are going to cook dried kidney beans, soak kidney beans in hot water overnight and wash, and drain.   In a pressure cooker, add olive oil and finely chopped onion. Sauté until lightly browned. Stir spices, beans, pepper paste, sugar and water. Cook until beans absorb the juice and they are no longer hard for about 25 minutes. Turn the heat off add sliced carrots and cook for additional 5 minutes. Meanwhile if beans are too dry you can pour 1/2 cup or a cup of water as well.
Let the beans cool to room temperature and place on a platter. Decorate chopped parsley, lemon slices and tomato.


Incir dolması-Walnut Stuffed Figs Dessert
Ingredients :
15 dried figs
½ coarsely chopped walnut
1 cup milk
3 tbsp sugar
1 tbsp butter
For decoration
Ground Pistachio
Let sit figs get soften in warm water for an hour. Cut the stems and make a hole with your finger. Insert walnuts inside. Grease a small pot with a tbsp butter and place figs in that prepared pot. Whisk milk and sugar until sugar dissolves. Pour that on figs slowly. Turn the heat on low and cook until figs absorb the milk. Place figs on platter and keep in fridge until you serve. Before serving decorate with pistachios.

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