TURKİSH SALAD ~ 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.

Patates Salatası-Turkish Potato Salad

Ingredients
1 kg potatoes
1 bunch parsley
5-6 scallions
Salt, pepper to taste
2 t cumin
1 T tomato
Juice of one lemon
3 T olive oil
Boil potatoes, remove skins, cool and cut into 2-cm cubes. Put into a deep bowl and add finely chopped green onion and parsley. In a separate bowl combine lemon juice, tomato paste, salt, pepper, cumin and olive oil, and mix with the potatoes. Red flake pepper (Maraş or Aleppo pepper) may also be added.

Patlıcan Salatası-Eggplant Salad

Ingredients:

1 kg eggplant

1 onion

5-6 “sivri” peppers (fresh red pepper may also be used)

2-3 tomatoes

2-3 T olive oil

Salt

1 bunch parsley

Juice of one lemon

Cooke peppers over hot coals or on a gas flame till soft and the skin is burned and blistered, remove skins and place in a sieve to drain. Cook the peppers and tomatoes in the same way, peel. Chop the eggplant finely without mashing it. Chop the tomatoes and peppers and place in a deep bowl. Cut the onions in half lengthwise, then cut into thin half rings, knead with salt, then wash well. Wash parsley and chop finely. Mix all the ingredients, and serve with a squeeze of lemon. If you like it spicy, you may use Maraş pepper flakes.

Piyaz-Lima Bean Salad With Olive Oil,Sumac and Tahini

Ingredients:

2 cups of dried lima beans, soaked overnight, then boiled in 3 liters of salted water, or 400-500 g canned beans

1 red onion, julienne

1 large tomato, peeled and chopped into cubes

2 tablespoons of tahini (optional but highly recommended)

Salt: 2 teaspoons for boiling the beans + 1 teaspoon for rubbing into onions + a pinch for the final assembly

Juice of 1 lemon

3 tablespoons of extra virgin olive oil

1 heaped teaspoon + a pinch of sumac (if not available, increase the amount of lemon juice)

Prepare all the ingredients, that is, soak the beans overnight, then boil in salted water till al dente, drain, peel and chop the tomato, squeeze the lemon, chop the onion and then rub those onion slices with 2 tablespoon of salt til soft and almost mushy, rinse with cold water twice, squeeze the excess water. Mix all the ingredients together, sprinkle with a pinch of sumac for decoration. Serve as quick as possible, of course with kofte, ayran and white puff bread.

Yogurtlu Semizotu Salatası-Purslane and Potato Salad With Yogurt Sauce

Ingredients:

300-400 of purslane

2-3 medium size potatoes

2 teaspoons of salt

2 liters of water

1 small can of corn kernels, cooked

1/2 cup of chopped gherkin pickles

For the sauce:

3 cups of yogurt

1/2 cup of mayonnaise

2 tablespoons of mustard

1 teaspoon of salt

In a medium sized pot, boil 2-3 potatoes in salted water, let cool off, peel and chop into cubes. Wash and drain 300-400 g of purslane. Chop up coarsely. Mix potato cubes, purslane, corn kernels and gherkins. In a separate bowl, combine yogurt, mayonnaise, mustard and salt, beat well until holds a creamy and even texture. Add this yogurt sauce to purslane, potato, corn mix.

Börülce Salatası-Blackeyed Pea Salad

Ingredients
½ kg fresh shelled blackeyed peas
6-7 cloves garlic, crushed
¼ c vinegar
Salt to taste
¼ c olive oil
Boil fresh blackeyed peas in plenty of water, drain and cool. Add the remaining ingredients and allow to rest several hours for the flavors to meld.

Yeşil Mercimek Salatası-Lentil Salad

Ingredients

2 c green lentils

1 c crushed walnuts

1 bunch parsley

1 bunch dill

4-5 scallions

Juice of 1 lemon

Salt, black pepper, red pepper

½ c Olive oil

Boil lentils till tender but not mushy. Chop parsley, dill and onion finely. Mix all ingredients and serve cold.

Şakşuka-Cold Eggplant with Olive Oil and Tomato Sauce

Ingredients

2 eggplants (long type)

2-3 “sivri” peppers, finely chopped

2 tomatoes, peeled and cubed

1 t tomato paste

2-3 cloves garlic, minced

2 T olive oil

Peel strips off of eggplants to leave half the skin in stripes, cut into fourths longwise, then cut into 2-cm lengths. Sprinkle with salt, let sit 15 minutes, wash and pat dry, then fry in hot oil, drain and put into a broad salad plate.

As it is cooling, sautee the finely chopped peppers in a frying pan in 2 T olive oil. Add the tomatoes and cook, stirring until they disintegrate. Add tomato paste and garlic, and cook a bit more but before too much of the tomatoes’ liquid is evaporated. Pour over the eggplants in the plate and let cool. Serve cold.

Kereviz Salatası-Celeriac Salad

Ingredients

2 medium Celeriac roots
½ c finely crushed walnuts
1 c yogurt with garlic
1 T mayonnaise
Salt to taste
Peel and wash celeriac, grate. Combine with the remaining ingredients.

Acılı Ezme Salatası-Crushed Salad

Ingredients

1 onion, minced

2 tomatoes, grated
1 T tomato paste
1 T pepper paste
2 “sivri” peppers or Anaheim peppers, minced
½ bunch parsley, minced
2 green onions, minced
1 t cumin
1 t black pepper
2 T pomegranate molasses
Juice of 1 lemon
salt
Mix all ingredients well, crushing with a spoon. May also be made with entirely fresh ingredients (without pepper and tomato pastes).

Yeşil Zeytin Salatası-Green Olive Salad

Ingredients

200 gr seedless green olives

100 gr chopped walnuts
1 bunch parsley, finely chopped
2 green onions
2-3 cloves garlic, crushed
1 T pepper paste
2-3 T olive oil
Cut the olives into thin circles. Chop parsley and scallions. Mix pepper paste with lemon juice and oil, and combine all ingredients

Mercimekli Köfte-Red Lentil Köfte

Ingredients

2 c red lentils

1 c fine bugur
4 c water
1 large onion, finely chopped
2 t salt
2 t red flake pepper
2 t cumin
1 t black pepper
1 T pepper paste
5-6 scallions, chopped
½ bunch parsley, chopped
¼ c olive oil
Rinse lentils and simmer in 4 c water till very soft, stirring frequently towards the end to prevent sticking. Remove from heat and add bulgur, cover and let sit for 15-20 minutes. Sauté onion in a little vegetable oil, add pepper paste and allow to cool, then add to the lentil-bulgur mixture, along with all the rest of the ingredients. Knead together and form into oblong köfte by squeezing with the fingers of one hand. If desired 1T pomegranate molasses may be added. Serve with wedges of lemon, as is or accompanied by romaine lettuce leaves, roll the köfte in the lettuce.

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

TURKİSH SALAD

İstanbul Official Presentation

ANTALYA CUİSİNE