GÖKÇEADA (Imbros) ISLAND ~ TURKİSH CUİSİNE

Samsun Cuisine

Samsun, one of Turkey’s important port cities, charms visitors with its cuisine as well.

FRIED PICKLED GREEN BEANS
Ingredients
2 eggs, 2 medium onions, 150 g pickled green beans, 150 g pickled carrots, 150 g pickled cabbage, 4 tablespoons vegetable oil.
PREPARATION
In a frying pan, heat the oil and cook the finely chopped onions until caramelized. Add the small cubed pickles to the onions and continue to sauté for a few minutes. Beat the eggs thoroughly in a bowl and add to the pan. Continue stirring over medium heat until the eggs are cooked. Since the pickles are already salty, there is no need to add salt.

BAKLAVA WITH HAZELNUT FILLING
Ingredients:
250 g butter, 1 pack ready-made phyllo sheets for making baklava, 250 g vegetable oil, 500 g hazelnuts.For the syrup: 1 liter water, 1 kg granulated sugar, a few drops of lemon juice.
PREPARATION
While you could follow the instructions on the packages of ready-made phyllo sheets easily available in the markets, I hope that my method will also bring you joy. Carefully lay out the sheets on a greased oven tray. Drizzle a modest amount of oil over the sheets every three layers. Sprinkle coarsely grated hazelnuts every fifteen layers.After laying out the final layer of sheets, cut into diamond-shaped, square, or rectangular shapes. Drizzle melted butter evenly over the leaves. Bake until golden in an oven pre-heated to 180°C. Mix water and sugar in a saucepan and bring to a boil. Add a few drops of lemon to the boiling syrup. Wait a few minutes for the syrup to cool and pour the warm syrup over the cold baklava. Serve cold.

The Cuisine Of Artvin

Artvin, the easternmost province of Turkey’s Black Sea coast, is a magnificent place where different shades of green and blue meet. TTea, hazelnuts, rice, corn, kale, and hamsi (European anchovy) are the foremost elements of Artvin’s tastes. Traces of both the Black Sea and Caucasian regions can be found in these dishes, each of which is more delicious than the other.In Artvin, the taste of cornbread competes with the taste of tandoori bread.

KUYMAK
Ingredients:
100 g “dil” cheese, 100 g “çeçil” cheese, 150 g butter, ½ cup corn flour, 2 cups water, salt
PREPARATION:
Melt the butter in a deep pan. Add cornflour and fry until pink. Add water and bring to a boil, stirring constantly. When the water is absorbed and the mixture starts bubbling, add shredded cheese. Melt cheese; add salt to taste, and serve.

MERSİN CUİSİNE

In the fertile lands of Çukurova, where the Eastern Mediterranean meets with the Taurus Mountains, fruits and vegetables are ample. All you need to do is cook them up and put them on a plate beside the tender lamb that feeds on the thyme in the pfrairies.

Tarsus has always been an important region in Anotolia, wich has been host to manydifferent cultures. This diversity , which continues to exist in Mersin today and is reflected in its cuisine. The cuisine of Mersin can sometimes be as simple as karsambaç, a dish prepared with rosewater, honey and natural ice brought in from the peaks of Taurus, or as co plex as hummus and sini köfte. Found on every table along with such meals are condensed yogurt, ayran and turnip juice. The people of Mersin have a special love for hummus and in Tarsus especially, restaurants that only sell hummus are abundant. In the Tarsus cuisine of Mersin , chick peas are not only used in the making of hummus, but in a vafriety of other dishes, such as casseroles.Lahmacun is also unique in Tarsus, small and baked as a side dish. Cezerye, derived from the word jazar which means carrots in Arabic, is dessert specific to Mersin and Tarsus.

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.

Posted in: gökçeada,Natural Beauty,török konyha,Turkısh and Greek Culture,Türgi köök,թուրքական խոհանոց,ترکی کھانا

ANTALYA CUİSİNE

Antalya is one of the most beautiful Turkish cities where green blends in nicely with blue. Unmatched underwater beauties compete with the wonders on the land. Antalya, with its moderate climate and fertile land, allows for the cultivation of all kinds of vegetables, especially legumes. Besides meeting its own needs for nourishment, with its greenhouses, it supplies food to all of Turkey. In fact, the fruits and the vegetables Turkey exports are grown here at the highest possible quality. Naturally, such fertile land bears some products native to the region. Antalya has all the jams you can—and maybe even can’t—imagine. Perhaps the first time you try certain kinds of seafood will be in Antalya. The local cuisine is well established and very rich. Some of its most famous and distinctive dishes worth tasting are “yahnera,” “okka” squash, “papulena fava,” “labada,” “arafaşı,” “borani,” “göce” soup, “şakşuka,” lentil ice cream, “zerde,” “pelize,” “çivirdik,” and all sorts of fruit leather and jam.
ZERDE
Ingredients
1 cup rice, ½ cup sugar, 1 teaspoon cornstarch, 1 teaspoon turmeric,5 cups water.
PREPARATION
Put the water and sugar in a pan and stir until dissolved. Add the washed and drained rice. When the rice softens, in a separate cup, mix a cup of water with the starch and the turmeric. Add this mixture to boiling rice. When the mixture has the consistency of rice pudding, remove from heat and transfer to serving cups. Serve when cool. If desired, you may decorate the zerde with raisins, almonds, cinnamon, and ground coconut.

ŞAKŞUKA
Ingredients
1 large eggplant, 1 large grey squash/zucchini, 1 large potato, 7- 8 hot green peppers (sub. green Anaheim peppers), 3 large tomatoes, 3 cloves of garlic, ½ liter vegetable oil, 1 teaspoon vinegar, salt to taste.
PREPARATION
Peel the eggplants roughly, leaving strips of skin lengthwise, then chop them into cubes or slices and keep in brine for half an hour. Set aside half a cup of oil and use the rest as needed for frying. Cut or peel the squash and potato the same way as the eggplants. Drain the eggplants well and fry them in a deep fryer together with the squash and potatoes. After the vegetables are fried, put them on a plate with paper towels between each layer and sprinkle with salt. In a separate pan, having cut the green peppers into thick rings, fry them. Add grated tomatoes, crushed garlic, salt, and vinegar. Pour over the fried vegetables—which have been arranged in a serving dish—and serve.

LENTIL ICE CREAM
Ingredients
1 cup red lentils, ½ cup rice, 1 medium size onion, 2 cloves garlic, 1½ liters water, 1/8 cup olive oil, black pepper, red pepper flakes, cumin (if desired), and salt.
PREPARATION
After washing and draining the rice and the lentils, place them in boiling water and add salt. Stirring occasionally, keep boiling them until they acquire a mushy consistency. On a serving dish, spread a thin layer of the mixture, leaving a big hole in the middle. In a separate pan, brown the finely chopped onions and garlic in the olive oil, adding the herbs and salt to taste. Simmer for a while and pour over the mashed mixture. After the onions are chilled too, serve

BITTER ORANGE JAM
Ingredients
1 kg bitter orange, 4 cups granulated sugar, ¼ teaspoon citric acid, 4 liters water.
PREPARATION
Peel the skin of the orange into eight equal pieces with a knife. Remove the white parts of the skin. Roll the skins and thread them with a needle. When threading is completed, tie the ends of the thread together. Repeat until all the skins are threaded. Place the threaded skins in a large pan and cover them with approximately one liter of hot water. With the lid of the pan closed, boil for half an hour, then discard the water. In order to get rid of the bitterness of the oranges, repeat this procedure three to four times. Finally, add a liter of water, four cups of granulated sugar, and ¼ teaspoon of citric acid. Boil until it becomes semifluid. Pour into jars, firmly cover their lids, turn the jars upside down, and store away.

TURKİSH CUİSİNE

Samsun Cuisine

ORGANİZATİON

The Cuisine Of Artvin

MERSİN CUİSİNE

GÖKÇEADA (Imbros) ISLAND

İstanbul Official Presentation

ANTALYA CUİSİNE