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TURKİSH COFFEE
1. Kahve kabındaki soğuk suya dökün. Yaptığınız her bardak için bir bardak soğuk su kullanmalı ve daha sonra “pot için” yarım bir bardak daha eklemelisiniz. Su soğukken ve karıştırılırken su bardağı başına öğütülmüş Türk kahvesi bir çay kaşığı ekleyin. Kahvenin miktarı tada göre değişebilir, ancak unutma ki, Türk kahvesi için fincan tabağınızın altında kalın bir kahve tabakası kalacak. Potu çok fazla doldurma. Şeker eklemeniz gerekiyorsa, bunu yapmanın zamanı geldi.
2. Tencereyi olabildiğince yavaşça ısıtın. Isı ne kadar yavaş olursa o kadar iyi olur. Kahve kaynatıldığında taşmayı önlemek için dikkat edin.
3. Su kaynadığında, bardaklar arasında eşit olarak kahvenin bir miktarını (hiç değil) dökün, her bardağın yaklaşık üçte biri kadarını doldurun. Bu, herkesin tencerenin üstünde köpük oluşturarak, kahvenin tadının çoğunu kaybetmeden, adil bir pay almasını sağlayacaktır. Tekrar kahve kaynatıncaya kadar ısıtmaya devam edin (çoktan çok kısa sürede kaynatılmış olacaktır). Sonra kahvenin kalanını bardaklar arasında dağıtın.
Bu işlem sırasında herhangi bir zamanda kahvenin filtrelenmemesi nedeniyle, kahvelerinizi bardağın dibine otururken lezzetli Türk kahvesini içmeden önce birkaç dakika beklemeniz gerekir.
DİYARBAKIR CUİSİNE
The dawn of settlement in Diyarbakır, the cradle of civilizations, coincides nearly exactly with the start of human history. This city is also home to the lands on which humans first cultivated wheat.The deep-rooted cultural past of Diyarbakır reflects upon its cuisine just as richly. Meat-based dishes and kebabs are widespread in the region, which is one of the oldest centers of animal husbandry due to how suitable its land is. However, to view Diyarbakır cuisine consisting solely of meaty dishes would be doing it an injustice. Many grains and legumes are used frequently in the region’s cuisine, in which vegetable dishes occupy a significant place too. Beyond vegetables, in Diyarbakır cuisine, various fruits are used in casseroles in a unique fashion. The quince roast made in fall and winter is among Diyarbakır cuisine’s such distinct treasures, as are its stuffed ribs, which are renowned all over Turkey. As for desserts, Diyarbakır’s “burma kadayıf” (coiled shredded wheat dessert with pistachio filling) rules the table.
SOUR STUFFED VINE LEAVES
Ingredients
1 sheep’s intestine, 250 g knife-minced meat, 1 cup rice,
1 tablespoon tomato paste,
1 tablespoon red pepper paste, black pepper, salt
For Sauce: 1 tablespoon butter,
1 tablespoon red pepper paste,
1 dessertspoon mint, salt.
Preparatıon
Wash and rinse the intestine in cold water three or four times. After it is cleaned well, turn it inside out with the help of a skewer. In a bowl, mix meat, rice, the pastes, pepper, and salt. Loosely stuff the intestine through one end, holding it in your palm. After stuffing the intestine, bring the two ends together and tie tightly with string. Cook in one liter of boiling water in a pot until rice has swollen. For the sauce, melt butter in a pan, add pepper paste and sauté, and then add two cups of boiling water, mint, and salt. Serve after heating in sauce.
QUİNCE KEBAB
Ingredients
1 kg lamb meat on the bone,
1 medium onion,
2 small quinces, 2-3 black peppercorns, 1 ½ liters water, salt
Preparatıon
QUİNCE KEBAB
Ingredients
1 kg lamb meat on the bone,
1 medium onion,
2 small quinces, 2-3 black peppercorns, 1 ½ liters water, salt
Preparatıon
Dice onions and lamb, and cook them until they soften. Add sliced quinces and cook for an additional half hour. Serve hot.
Diyarbakır STUFFED MUTTON MEATBALLS
Ingredients
2 cups fine bulgur, 2 cups hot water,
1 egg, salt.
For Filling: 250 g minced lamb,
2 medium onions, 1 tablespoon butter,
? cup crushed walnuts, 1 dessertspoon dried basil, 1 dessertspoon paprika,
1 dessertspoon black pepper, 1 dessertspoon allspice, 1 dessertspoon salt.
For Cooking: 1 liter water, 2 eggs, 1 liter vegetable oil.
Preparatıon
Diyarbakır STUFFED MUTTON MEATBALLS
Ingredients
2 cups fine bulgur, 2 cups hot water,
1 egg, salt.
For Filling: 250 g minced lamb,
2 medium onions, 1 tablespoon butter,
? cup crushed walnuts, 1 dessertspoon dried basil, 1 dessertspoon paprika,
1 dessertspoon black pepper, 1 dessertspoon allspice, 1 dessertspoon salt.
For Cooking: 1 liter water, 2 eggs, 1 liter vegetable oil.
Preparatıon
Add bulgur, salt, and hot water to a pot and cover. Wait for bulgur to swell for half an hour. Meanwhile, in a pan, sauté the onion, meat, and spices until cooked down. If desired, you can also add crushed walnuts to the filling. Add an egg to the now-swollen bulgur and start kneading, wetting your hands as needed. Once the bulgur has acquired a doughy, sticky consistency, tear off into walnut-sized pieces. For each piece, hold the ball of bulgur dough in your palm and hollow it out with the index finger or thumb of your other hand. Add around a dessertspoon of the filling to the hollowed dough, wet the outside, and seal shut. Cook the meatballs in boiling water. Dip the cooked meatballs into egg, fry in hot oil, and serve.
BURMA KADAYIF (COILED SHREDDED WHEAT DESSERT)
Ingredients
½ kg “burma kadayıf” shredded wheat, ½ kg raw shelled pistachios, 250 g butter, 4 cups water, 5 cups granulated sugar
Preparatıon
BURMA KADAYIF (COILED SHREDDED WHEAT DESSERT)
Ingredients
½ kg “burma kadayıf” shredded wheat, ½ kg raw shelled pistachios, 250 g butter, 4 cups water, 5 cups granulated sugar
Preparatıon
Spread shredded wheat on counter and sprinkle pistachios on top. Hold from one end, wind into a coil, and place on oven tray. Drizzle melted butter over the shredded wheat. Bake until browned in an oven preheated to 180 °C. In a pot, mix water and sugar, and bring to a boil. Drizzle this syrup on top of the dessert, having removed it from the oven, and wait for it to be absorbed. Serve when cooled.
ÇANAKKALE CUİSİNE, Where History And Geography Meet
In Çanakkale, shades of green embrace blue. Famous for its spas and the holy springs of the Orthodox Greeks, Çanakkale is also home to the mythological Mount Ida, a source of beauty and health with its flora.
Its fertile lands are suitable for farming, and animal husbandry is also quite significant in its vicinity. The famous Ezine cheese, which is named after the district where it is produced, is a joy for the taste buds. Dairy products of the highest quality are produced in hygienic conditions in the plentiful dairies in the area.
As a province so wealthy in terms of dairy products, the cuisine has naturally taken shape in this direction. Both desserts and meals are very often enriched with cream, yogurt, cheese, or milk. The foods prepared for the winter and the pastries are impressively varied. In Çanakkale, the sea is at least as generous as the land; different varieties of fish and seafood take their place in the province’s cuisine.
KAÇAMAK
Ingredients
1 cup corn flour, 1¾ cups water, 2 tablespoons butter, grape molasses, lor (fresh white whey cheese, sub. mizithra or ricotta)
PreparationMelt butter in a pan and brown the corn flour. Over low heat, slowly add water and mix continually. When the mixture acquires a purée-like consistency, turn the heat off. Pour grape molasses and cheese on top, and serve.
FRIED PEPPERS STUFFED WITH CREAM AND CHEESE
Ingredients
2 green banana peppers, 2 red banana peppers, 150 g lor (fresh white whey cheese, sub. mizithra or ricotta), 50 g clotted cream, 1 teaspoon paprika, ½ cup vegetable oil, 3 eggs, 4 sprigs fresh parsley (pref. flat-leaf/Italian) or mint, salt to taste.
Preparation
Wash the peppers and remove stalks carefully. In a container, mix the cheese with an egg, paprika, finely chopped parsley or mint, and salt. Fill the peppers with this mixture. In a separate cup, beat the two eggs. Heat the oil in a frying pan. Dip the peppers in the beaten eggs and fry in hot oil.
CHEESE HALVAH
Ingredients
250 g dil cheese (sub. string cheese or mozzarella), 1 tablespoon butter, 0.85 cups water, 2 tablespoons flour, 2 cups granulated sugar.
Preparation
In a saucepan, mix sliced cheese with water, crushing with a spoon until it melts. Add flour and sugar, and continue mixing over low heat. When all water is absorbed, remove from heat. Serve when cool.
Its fertile lands are suitable for farming, and animal husbandry is also quite significant in its vicinity. The famous Ezine cheese, which is named after the district where it is produced, is a joy for the taste buds. Dairy products of the highest quality are produced in hygienic conditions in the plentiful dairies in the area.
As a province so wealthy in terms of dairy products, the cuisine has naturally taken shape in this direction. Both desserts and meals are very often enriched with cream, yogurt, cheese, or milk. The foods prepared for the winter and the pastries are impressively varied. In Çanakkale, the sea is at least as generous as the land; different varieties of fish and seafood take their place in the province’s cuisine.
KAÇAMAK
Ingredients
1 cup corn flour, 1¾ cups water, 2 tablespoons butter, grape molasses, lor (fresh white whey cheese, sub. mizithra or ricotta)
PreparationMelt butter in a pan and brown the corn flour. Over low heat, slowly add water and mix continually. When the mixture acquires a purée-like consistency, turn the heat off. Pour grape molasses and cheese on top, and serve.
FRIED PEPPERS STUFFED WITH CREAM AND CHEESE
Ingredients
2 green banana peppers, 2 red banana peppers, 150 g lor (fresh white whey cheese, sub. mizithra or ricotta), 50 g clotted cream, 1 teaspoon paprika, ½ cup vegetable oil, 3 eggs, 4 sprigs fresh parsley (pref. flat-leaf/Italian) or mint, salt to taste.
Preparation
Wash the peppers and remove stalks carefully. In a container, mix the cheese with an egg, paprika, finely chopped parsley or mint, and salt. Fill the peppers with this mixture. In a separate cup, beat the two eggs. Heat the oil in a frying pan. Dip the peppers in the beaten eggs and fry in hot oil.
CHEESE HALVAH
Ingredients
250 g dil cheese (sub. string cheese or mozzarella), 1 tablespoon butter, 0.85 cups water, 2 tablespoons flour, 2 cups granulated sugar.
Preparation
In a saucepan, mix sliced cheese with water, crushing with a spoon until it melts. Add flour and sugar, and continue mixing over low heat. When all water is absorbed, remove from heat. Serve when cool.
AYDIN CUİSİNE
Aydın has a rich cuisine using the olives, sultanas, figs, and thousands of varieties of greens offered by the fertile Aegean soil. In Aydın, fresh greens prepared in olive oil by the masters meet all expectations of the gourmets and get them to say, ”Now these are Aegean delicacies”. Besides easy to digest, greens and vegetables prepared in olive oil, meat, and pastry dishes form a major part of Aydın’s cuisine. Chard, black-eyed peas, nettles, radish leaves, and eggplants are prepared in the region in a special way using unique techniques. Depending on the season, it is possible to find fish and other seafood in Aydın cuisine too. Fresh sea bream, red sea bream, red mullet, and grey mullet brought in to the markets from the Aegean Sea are marinated in olive oil before being cooked. Nettle pastry and pasha pastry can be named among the pastries unique to Aydın. Figs, exported to all corners of the world, are used in abundance in the local cuisine, mainly for making desserts. Fig jam is also consumed in considerable quantities. Aydın cuisine exhibits the best examples of Aegean cuisine with its rich variety.
AYDIN ÇEMEN
Ingredients
2 tablespoons tomato paste,
2 tablespoons sweet red pepper paste, 2 teaspoons hot red pepper paste (optional), ½ cup walnuts, 3 cloves garlic, 2 teaspoons cayenne pepper, 2 teaspoons cumin, ½ teaspoon black pepper, ¼ cup olive oil, salt.
Preparatıon
Crush garlic. Run walnuts through a food processor. Combine and stir all ingredients until they have taken on a paste-like consistency. Those who like it hot can add two more tablespoons of hot pepper paste. Consume by spreading on slices of bread.
PAN FRIED CHARD
Ingredients
1 bunch of chard, 1 medium onion, 1 clove garlic, 2 eggs (optional), 2 tablespoons olive oil, 2 teaspoons red pepper flakes, 1 cup yogurt (optional), salt.
Preparatıon
Wash chard thoroughly. Finely chop the onion and sauté in olive oil until lightly caramelized. Add garlic and chopped chard to the pan and cook until the leaves are soft. You may add eggs if you please. Add red pepper flakes and salt, and serve. You may also wish to serve yogurt along with it.
FRIED EGGPLANT STRIPS
Ingredients
1 kg eggplants, 1 kg tomatoes, 1 kg medium onions, 1 head garlic, 1 kg green medium-hot chili peppers, 1 liter vegetable oil, salt.
Preparatıon
Peel eggplants in strips without removing the stalks and put in brine for 30 minutes. Wash thoroughly, cut lengthwise into four, keeping the stalks, and fry in a pan or deep fryer. Meanwhile, sauté finely sliced onions with peeled and diced tomatoes in oil. Lay fried eggplants on a baking tray and pour tomato sauce over them. Place peppers chopped finger-length and unpeeled garlic on top, and add salt. Cook in an oven preheated to 180°C for 30 minutes and serve.
FIGS IN MILK
Ingredients
½ kg dry figs, 1 liter milk, 250 g granulated sugar.
Preparatıon
Wash figs, remove stalks, and dice. Add milk and sugar to pan, stirring until all sugar is dissolved. Heat pan. When the milk is warm, add diced figs and cook until soft.
GÖKÇEADA (Imbros) ISLAND
GÖKÇEADA
Recently named the most tranquil island in the world by the International Cittaslow Network, Gökçeada is now even closer thanks to scheduled flights.Is it possible not to be impressed on seeing the beauty of the villages, where the sounds of the calls to prayer mingle with the chimes of churches? The island, where Greek and Turkish cultures interlock and embrace one another, is Turkey’s biggest. Gökçeada is not a vacation place constituted solely of sea and beaches; it is a peaceful hideout with numerous places to see and visit, an oxygen-rich environment, various cultures, and utmost calm.
The Place where the Sun Sets Last
Giant olive trees on the foothills of volcanic mountains, silence, and an enchanting view at each step—this island is quiet yet far from small. It is impossible to visit every place on this 289-square-kilometer island, 77% of which is formed of volcanic rocks, on foot. For a comprehensive visit, you must either join one of the tours on the island or rent a car. The asphalt roads on the island provide access to every corner except for some remote areas. Horses, sheep, and goats wander around freely by the roads, on the rocks, and in the villages. The places where high hills and steep cliffs meet the seas offer very pleasant views. It is possible to go for a swim from several locations on the island. Aydıncık (Kefaloz), on the eastern part of the island, has a beautiful sea and a magnificent beach. According to the islanders, the beauty here rivals even that of the French Riviera. Despite harsh winds, because the island’s geography prevents the formation of waves, Gökçeada is ideal for windsurfing; there is also a surfing school here for those who need it. It is said that the mud in Tuz Gölü (“Salt Lake”), just behind Aydıncık Beach, aids in curing arthritis, calcinosis, and skin diseases. Marmaros Beach in the north is another option for enjoying the sea and the sun. Turkey’s one and only underwater national park is in Gökçeada, too. The park, to the west of Kuzu Port, aims to become the diving center of Turkey in the near future. Meanwhile, sunsets are very important on the island; as the island is located on the westernmost point of Turkey, the sun sets here last. One can capture these romantic moments almost anywhere on the island, but if you’re looking for somewhere special, islanders will recommend you visit Yukarı Kaleköy. At the western end of the island, there is an expansive, natural beach. We learn that this beach, accessible via the village of Uğurlu, is called Gizli Liman (Hidden Port).
Turkısh and Greek Culture
The island’s villages of Dereköy and Yukarı Bademli are also worth seeing. First, we stop by Dereköy. In the past, Dereköy used to be one of the biggest villages in Turkey, having around two thousand households. Walking around the narrow streets of the village and looking at the abandoned stone houses evokes a nostalgic feeling similar to that felt when looking at old photographs. There is also a huge laundry in Dereköy. In the laundry, which resembles a big cave, there are stone basins filled with rapidly running water. Walking along the corridors of this laundry gives you a good opportunity to penetrate the soul of the island. Yukarı Bademli is a smaller village, and it is just as quiet. Since Yukarı Bademli is located away from the seaside as well, like the other villages we visited, it is necessary to use a car to get to the beach. Finally, we take a break in Kaleköy, which is home to a number of unique beauties. Named after the Genoese castle on top of its hill, Kaleköy, with its fishing pier, open-air cafés, restaurants, and old houses, is an ideal location for people who want to spend a few quiet days away from it all. It is also possible to see Sisam island from the hills of the village on clear days. The most important characteristic of Gökçeada is its oxygen-rich air. Some of the people who settled on the island did so on recommendation from their doctors. What all the people who have settled on the island have in common is that they have smiles on their faces and are full of life. There is a good chance you will encounter people doing all they can to get you to fall in love with the island.
Natural Beauty
Gökçeada’s history is not limited to the recent past, of course. It is known that a tribe called the Accas, who formed the Mycenaean civilization, settled on the island in the 2000s BC. Homer also mentioned the beauties of this island in his “Odyssey.” The island has been known throughout history as a land of abundance. The island used to be known as Imbros, the fecund realm of Imbrassos, the god of the fertility of barren lands. Today, the island’s villages exhibit one of the best examples of the coexistence of different cultures, and it is not difficult to see how similar Turkish and Greek traditions are. Non-Muslims still live on the island in considerable numbers. Greeks who left the island in the past come to visit their relatives in summer. The thousands of visitors coming to the island for Mother Mary’s Fair in August add particular joy to the island. The first place that will make you feel that it was worth coming to the island is Zeytinliköy. This village, situated on a hillside covered with olive trees, is one of the most beautiful villages of the island with its paved roads, stone houses ornamented with oleander, and timeless appearance. The outskirts of the village are full of vineyards and olive trees. Every day, the elder inhabitants of the village mount their donkeys and go to their gardens. The cafés in the tiny central square are where the heart of the village beats. One can encounter locals sitting at these cafés and chatting year-round. One must not leave this place without sampling the island’s famous coffee; they prepare Turkish coffee by grinding the beans in a stone mortar. Another delight offered in the cafés is milk pudding made with gum mastic. Tepeköy, which is farther to the east, has a similar atmosphere. Although we arrive here at lunchtime, we see no one around. A person who we run into tells us that it is siesta.
Fısh And HerbsThe cornerstone of the island’s cuisine is seafood. However, since most of the fish caught are sent away from the island, fish is not plentiful or cheap. The island’s rich cuisine ranges from “çullama”— made of nettles, fennel, and poppy seeds—to herbs and greens in olive oil.Giant olive trees on the foothills of volcanic mountains, silence, and an enchanting view at each step—this island is quiet yet far from small. It is impossible to visit every place on this 289-square-kilometer island, 77% of which is formed of volcanic rocks, on foot. For a comprehensive visit, you must either join one of the tours on the island or rent a car. The asphalt roads on the island provide access to every corner except for some remote areas. Horses, sheep, and goats wander around freely by the roads, on the rocks, and in the villages. The places where high hills and steep cliffs meet the seas offer very pleasant views. It is possible to go for a swim from several locations on the island. Aydıncık (Kefaloz), on the eastern part of the island, has a beautiful sea and a magnificent beach. According to the islanders, the beauty here rivals even that of the French Riviera. Despite harsh winds, because the island’s geography prevents the formation of waves, Gökçeada is ideal for windsurfing; there is also a surfing school here for those who need it. It is said that the mud in Tuz Gölü (“Salt Lake”), just behind Aydıncık Beach, aids in curing arthritis, calcinosis, and skin diseases. Marmaros Beach in the north is another option for enjoying the sea and the sun. Turkey’s one and only underwater national park is in Gökçeada, too. The park, to the west of Kuzu Port, aims to become the diving center of Turkey in the near future. Meanwhile, sunsets are very important on the island; as the island is located on the westernmost point of Turkey, the sun sets here last. One can capture these romantic moments almost anywhere on the island, but if you’re looking for somewhere special, islanders will recommend you visit Yukarı Kaleköy. At the western end of the island, there is an expansive, natural beach. We learn that this beach, accessible via the village of Uğurlu, is called Gizli Liman (Hidden Port).
Turkısh and Greek Culture
The island’s villages of Dereköy and Yukarı Bademli are also worth seeing. First, we stop by Dereköy. In the past, Dereköy used to be one of the biggest villages in Turkey, having around two thousand households. Walking around the narrow streets of the village and looking at the abandoned stone houses evokes a nostalgic feeling similar to that felt when looking at old photographs. There is also a huge laundry in Dereköy. In the laundry, which resembles a big cave, there are stone basins filled with rapidly running water. Walking along the corridors of this laundry gives you a good opportunity to penetrate the soul of the island. Yukarı Bademli is a smaller village, and it is just as quiet. Since Yukarı Bademli is located away from the seaside as well, like the other villages we visited, it is necessary to use a car to get to the beach. Finally, we take a break in Kaleköy, which is home to a number of unique beauties. Named after the Genoese castle on top of its hill, Kaleköy, with its fishing pier, open-air cafés, restaurants, and old houses, is an ideal location for people who want to spend a few quiet days away from it all. It is also possible to see Sisam island from the hills of the village on clear days. The most important characteristic of Gökçeada is its oxygen-rich air. Some of the people who settled on the island did so on recommendation from their doctors. What all the people who have settled on the island have in common is that they have smiles on their faces and are full of life. There is a good chance you will encounter people doing all they can to get you to fall in love with the island.
Natural Beauty
Gökçeada’s history is not limited to the recent past, of course. It is known that a tribe called the Accas, who formed the Mycenaean civilization, settled on the island in the 2000s BC. Homer also mentioned the beauties of this island in his “Odyssey.” The island has been known throughout history as a land of abundance. The island used to be known as Imbros, the fecund realm of Imbrassos, the god of the fertility of barren lands. Today, the island’s villages exhibit one of the best examples of the coexistence of different cultures, and it is not difficult to see how similar Turkish and Greek traditions are. Non-Muslims still live on the island in considerable numbers. Greeks who left the island in the past come to visit their relatives in summer. The thousands of visitors coming to the island for Mother Mary’s Fair in August add particular joy to the island. The first place that will make you feel that it was worth coming to the island is Zeytinliköy. This village, situated on a hillside covered with olive trees, is one of the most beautiful villages of the island with its paved roads, stone houses ornamented with oleander, and timeless appearance. The outskirts of the village are full of vineyards and olive trees. Every day, the elder inhabitants of the village mount their donkeys and go to their gardens. The cafés in the tiny central square are where the heart of the village beats. One can encounter locals sitting at these cafés and chatting year-round. One must not leave this place without sampling the island’s famous coffee; they prepare Turkish coffee by grinding the beans in a stone mortar. Another delight offered in the cafés is milk pudding made with gum mastic. Tepeköy, which is farther to the east, has a similar atmosphere. Although we arrive here at lunchtime, we see no one around. A person who we run into tells us that it is siesta.
