Turkish culinary art by Canan Avan

TURKISH CULINARY ART Author Canan AVAN ZENGİN English Language Teacher Şuhut Anatolian High School

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Introduction……………………………………………………………...………………4 Abbreviations……………………………………………………………………….… 5 Kaymak……………………………………………………………............................ 6 Turkish Delight………………………………………………………………………… 7 Keşkek…………………………………………………………….............................. 8 Sucuk……………………………………………………………………………...…… 9 Helva………………………………………………………………………………..… 10 Katmer with Poppy…………………………………………………………..……... 11 Bükme with Lentil………………………………………………………………..….. 12 Turkish Bread Puding with Creamy………………………………………..…….. 13 Afyon Bread…………………………………………………….............................. 14 Arabaşı…………………………………………………………..........................…. 15 Stuffed Grape Leaves Cooked in Olive Oil………………....................…..… 16 Baked Mince Meat Patties with Eggplants………………….......................... 18 White Bean Stew with Sucuk……………………………………………………... 19 Eggplant with Ground Beef………………………………….........................…. 20 Eggplants Filled with Ground Beef ……………………………………..……… 21 Semolina Cake with Syrup …………………………………………………….… 22 Pumpkin Dessert ……………………………………………………………..…….. 23 Noah’s Pudding ……………………………………………………………….…… 24 Sour Cherry Compote………………………………………………………….…. 25

Afyonkarahisar has quite a rich culinary culture. Afyonkarahisar cuisine has the popular local dishes. Afyonkarahisar is based on the dough and meat and also offers a lot of variety based on their production, such as cream and Turkish delight. This wealth shows itself especially in the meal of weddings, the birth and soldiers.

I encourage you to try the recipes in this cookbook. Eat in good health.

Sincerely yours,

Canan AVAN ZENGÄ°N Ĺ&#x17E;uhut Anatolian High School

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Recipes use the following abbreviations: C...................................................cup lb ..............................................pound oz..............................................ounce pkg ........................................package pt..................................................pint qt ..............................................quart Tbsp...................................tablespoon tsp .......................................teaspoon Nutrient lists use the following abbreviations: g ................................................gram mg .......................................milligram

Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich taste. Shops in Afyon have been devoted to kaymak production and consumption for centuries. Kaymak is mainly consumed today for breakfast along with the traditional Turkish breakfast. One type of kaymak is found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak can also describe the creamy foam in the traditional "black" Turkish coffee. Kaymak is traditionally eaten with baklava and other Turkish desserts, fruit preserve and honey or as a filling in pancakes.

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Turkish delight, lokum, is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, and hazelnuts or walnuts bound by the gel; traditional varieties are mostly gel, generally flavored with rosewater, mastic, Bergam ot orange, or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar, to prevent clinging. Other common flavors include cinnamon andmint. In the production process, soapwort may be used as an emulsifying additive.

Keşkek, also known as Kashkak and Kashkek; is a sort of ceremonial meat or chicken and wheat or b arley stew found in Turkish cuisine.

Ingredients 1 kg göce (peeled and washed wheat) 1 kg meat with boned and fat 1 kg lola bone 1 cup chickpeas

8 In 2011, Keşkek is an Intangible Cultural Heritage of Turkey confirmed by UNESCO. Keşkek is traditional for wedding breakfasts in Turkey. it is a festival dish in Afyon keskek is cooked overnight and eaten next day with wheat.

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Instruction Put wheat bones, chickpeas and boned meat with enough water into the earthen pot. the Pottery is put in the oven during all night. Pottery remains sealed until the morning in the oven.it is taken from the oven in the morning. Bone and boned meat is takenfrom the pot. The meat is pull away from the bone. Meat is put back into the pot. With the help of a wooden scoop, keskek is thoroughly mixed. It is served with butter and red pepper.

Sucuk is a form of raw sausage (made with beef meat and a range of spices, and garlic) commonly eaten with breakfast. Sucuk consists of ground meat with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content. Sucuk is usually eaten cooked cut into slices, without additional oil, its own fat being sufficient to fry it. At breakfast, it is used in a way similar to bacon or spam. It is fried in a pan, often with eggs, accompanied by a hot cup of black tea. Sucuk is sometimes cooked with haricot bean or incorporated into pastries.

Flour Helva Ingredients 4.5 oz. Flour 8.8 oz. Sugar 8.8 oz. Milk 6 tbsp. Butter Instructions Heat a pot over the stove and add the flour. Cook the flour over a low flame until it has become darkened in color. Add the butter and start cooking it with the flour until the flour becomes dark brown. In a separate pot, heat the sugar and milk. Add the warm milk to the flour little by little. Turn off the flame and close the lid. Once it’s rested you can make quenelles (footballshaped scoop made with two spoons) and serve.

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The term helva is used to describe tahin (crushed sesame seeds), flour, or semolina halva, called tahin helvası, un helvası, and irmik helvası, respectively. Yaz helvası is made of almond or walnut. Semolina halva (garnished with pine nuts) has a cultural significance in Turkish folk religion and is the most common type. Traditionally, halva prepared with flour (un helvası) is cooked and served upon the death of a person. In addition, some sweets and desserts are also called helva, such as pamuk helva or koz helva, a sweet-like dessert which is widespread in Turkey. koz helva is also called "leaf-halva".

Ingredients 500 g flour 200 ml oil 50 g butter 250 g poppy 1 teaspoon salt Instructions Put a little oil into the poppy and mix it. Meanwhile, knead the dough with warm water, flour, salt. We make meringue from the dough. Then we fold the dough again after we apply the poppy on it. Then we cut the dough into small pieces that we fold. We open them in a circle. When we open it, we cook it upside down in the pan. We oils it. It is ready..

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Ingredients (for dough): 1.5 kg flour 1 cup vinegar 1/2 kg. oil 125 g of Tallow poppy butter salt water.

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Inner Ingredients 2 cups lentils 1 medium-sized onion salt black pepper.

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Instructions Boil the lentils, chop the onion in small pieces and saute. Add the onions, pepper and salt to the lentils and miz them together. Then we cool it. Mix flour, vinegar, salt and water. Then knead it. The kneaded dough is divided into two equal parts to get meringues. Enlarge the meringues with a rolling pin. We oil the dough. Apply th poppy on the dough and fold it. We make it roll and cut into small square pieces. Enlarge the small dough round with rolling pin. We place the lentils inside it. The edges are folded over lentils. Put them in the tray and cook in preheated oven.

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Ingredients 1 small bread pudding 7 cups water Sherbet 4 cups granulated sugar 4 cups water 2 teaspoons lemon juice

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To serve the cream

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Instructions To prepare the syrup, put the lemon juice, water and sugar in a pot. Let it boil for approximately 25 minutes. After it boils, pour it on the bread.Cook it 30-40 minutes until the bubbles appear. Then take the tray from the heat and leave to chill. Serve it with the cream after cooling.

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The main feature of Afyon breead is the use of sourdough and potatoes. It can be consumed for a long time without staling. These bread is made in neighborhood bakery. You should be in order to make bread in the neighborhood bakery. This process is called "nöbet alma" in Afyon. When the bread bakes, it is given "hak parası" in the amount of a bread to the baker money.

Ingredients Dough: 2.5 liters of water 3 cups flour Soup: 1 chicken 2 cups broth 2 tablespoons butter Salt, pepper, red pepper 2 tablespoons tomato paste 1 lemon

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Sift the flour. Crush it with lukewarm water. We put it on the stove and cook slowly in the tray. Then we cut it in the form of diamond and wait for cooling. Boil he chicken in a separate pot and cut into small pieces. Butter is placed in a pot, add 3 tablespoons of flour and saute for 2-3 minutes. Add tomato sauce, chicken, broth, salt and stir until boiling. Cook on low heat for 5 minutes more after boiling. It served with dough after spices and lemon juice are added.

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Note: The dish is generally made during the winter months. Firstly, take a piece of dough and then take from the hot soup. Swallow soup without chewing the dough.

Ingredients 2 lbs. Grape leaves, brined For the stuffing 3-4 Yellow onions, finely chopped cup White rice, washed ½ cup Olive oil 2 tsp. Salt 2 tsp. Sugar 1 tbsp. Dried mint / ½ bunch Fresh Mint (finely chopped) 1½ tsp. Allspice ½ tsp. Cinnamon 2 tsp. Black pepper ½ bunch Parsley, finely chopped ½ bunch Dill, finely chopped 2 cup water, hot To cook 1 bunch Parsley stems 1 bunch Dill stems 2 Lemons, sliced 4-5 Grape leaves 2 Yellow onions, sliced 2-3 cup Water ¼ cup Olive oil 1-2 Lemon cut into wedges

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Instructions Soak the grape leaves in lukewarm water for about 1 hour to get rid of brine. Soak the rice in hot water for 20 minutes and strain. To prepare the stuffing; heat the olive oil and sauté the onions until pink and onions have softened. Add the rice, stir a few times then add currants, salt, sugar, dried mint if using, cinnamon, allspice, black pepper, continue cooking for a few minutes. Add hot water, and cover the lid. When all the water is gone, take the pot off the heat and add the fresh mint if using, parsley and dill, mix slowly, without breaking the rice (At the point the rice will only be cooked about half way). In a separate pan, layer the bottom of the pot with parsley and dill stems, onions, lemon slices. To prepare the stuffed grape leaves, take a leaf and lay it on your work space so that the stem side is facing you and the side with veins is facing up. Place a tbsp. of the rice mixture, Fold the top on the stuffing then fold the sides and roll towards the pointy end while tucking the sides in. Then place on the prepared pot. Do the same with the rest of the leaves. Layer on top of each other inside the pot. Put water halfway up the stuffed grape leaves; pour the olive oil on top. Place a plate that is slightly smaller than your pot, upside down on the grape leaves and cover the lid (The plate will prevent the leaves from unrolling during the cooking process. Coke over medium heat for about 35-40 minutes until the color of the leaves has darkened and the rice mixture is completely cooked. Take off the heat, let cool completely. Serve with lemon slices.

Ingredients 3 Eggplants 1 lb. Ground beef 2 slices of Stale white bread, crusts removed 1 Yellow onion, grated 2 cloves of Garlic, sliced 2 Tomatoes, grated 2 Long green peppers, sliced ½ cup oil for frying 1 tbsp. Olive oil 2 tsp. Salt 1 tsp. Black pepper ½ tsp. Cumin Instructions Heat the oven to 390F. Mix the ground beef with stale bread, grated onions, salt, black pepper and cumin. Knead for 10 minutes, then make walnut size meat patties and set aside. Ina skillet heat the olive oil, sauté the garlic and peppers, when softened add the grated tomato and cook until the sauce is heated. Peel the eggplants in stripes, and then cut into 1 inch thick slices. Heat the frying oil and fry the eggplant slices until they turn golden brown. Layer the eggplant slices on an oven tray or an ovenproof dish. Top with the patties, and then pour over the sauce. Bake in the preheat oven for about 25-30 minutes until the meat patties are cooked.

Ingredients 2 cup White bean ½ lb. sucuk 2 tbsp. Butter 2 Onions. Finely chopped 3 Tomatoes, peeled, cut into medium dice (or 2 tbsp. Tomato paste) 5 cups Beef stock or water 3 tsp. Salt 2 tsp. Red pepper flakes (optional)

Instructions Soak the beans overnight. The next morning, boil the beans with a fresh batch of water until softened, about 30 minutes. Strain and set aside. Sauté the onions in butter until softened, then add the tomatoes (or tomato paste) continue sautéing. Add the sucuk, cook until browned. Finally add the water and salt cook for 10 minutes, and then add the boiled beans, close the lid and cook for about 30-40 minutes until the beans have softened. Serve sprinkled with red pepper flakes with rice pilaf and pickles on the side.

Ingredients 4 Eggplants ½ lb. Ground beef 1 Yellow onion, finely chopped 2 Tomatoes, peeled, grated 2 tbsp. Butter ½ cup Beef stock 4 tsp. Salt 1 tsp. Red pepper flakes Oil for frying

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Instructions Heat the oven to 320F. Peel the eggplants in stripes, then cut into ½ inch slices, toss with 2 tsp. of salt and let it sit for 30 minutes. Wash the eggplants and dry really well. Heat the oil and fry the eggplant slices until browned then transfer to a plate lined with paper towel. Sauté the onions in butter, then add ground beef and 1 tsp. salt. Cook until the beef is browned and the onions have softened. Lay half of the eggplant slices on an oven tray or a baking dish, then put half of the ground beef mixture, continue with another layer of eggplants and ground beef. Top this with grated tomatoes, rest of the salt, red pepper flakes and beef stock. Bake in the oven for 30 minutes, then serve.

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Ingredients 4 Eggplants (same length) Oil for frying 1 Tomato, cut into wedges, seed removed 2 Long green peppers cut horizontally For the filling ¾ lb. Ground Beef 1 Yellow onion, finely chopped 2 tbsp. Butter 2 Tomatoes, peeled and cut into medium dice 3 Long Green peppers; sliced 2 tbsp. Tomato paste 2 tsp. Salt 1 tsp. Black pepper

Instructions Heat the oven to 320F. Peel the eggplant in stripes. Heat the oil for frying and fry the eggplants until softened. To prepare the filling; sauté the onions in 2 tbsp. of butter, then add the ground beef, then green peppers and finaly the tomatoes. Cook for about 10 minutes; finally add the salt and black pepper before taking off the heat. Take the eggplants and lay on a baking dish or an oven tray. With the back of the spoon make an indent lenghtwise on one side of the eggplant, big enough to fill. Divide the ground beef mixture into 4 equal portions and fill the eggplants. Top with a slice of green pepper and a tomato wedge. In a small pan, melt 1 tbsp. of butter and sauté the tomato paste, then add 1 cut of water, cook until slightly thickened. Pour this sauce over the eggplants and bake for about 30 minutes, and serve straight out of the oven, preferably with rice pilaf.

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Ingredients 1 2/3 cup Fine semolina 1/3 cup 50 gr. Flour 1 cup + 2 tbsp. Sugar 1/3 c Butter melted 9 Eggs, separated Grated zest of one small lemon 1 pinch Salt For the pan ½ tbsp. Butter for greasing pan 1 tbsp. Flour Syrup 4 c Sugar 3 ¼ c Water 1 tbsp. Lemon juice

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Instructions Butter pan, then shake 1tbsp. flour around the pan to coat well. Separate eggs. To the yolks, add the sugar and lemon zest, and whisk for 7-8 minutes or beat until foamy with a hand mixer. In another clean bowl, beat the egg whites with a pinch of salt until soft peaks are formed. Add the semolina and flour to the yolks, followed by the butter, and finally fold in the egg whites. Pour and scrape this dough into the prepared pan, and bake in a medium oven for approximately one hour. When the revani is done, pour over the syrup and allow to cool completely before serving.

Ingredients 44 oz. Pumpkin, peeled and cut into large pieces 2 cups Sugar 3 each Cloves as needed Water Instructions Cut the pumpkin into large cubes and place in a pot with the sugar and cloves. Let it sit overnight. The next day, add enough water to cover the pumpkins. Cook over low heat until the pumpkin is softened.

Ingredients 1 ½ cups Wheat for aşure, hulled 1 ½ cups Rice 7 ½ lt Water 3 cups Milk 3 cups Sugar 2 oz. White beans 2 oz. Dry fava beans, hulled 2 oz. Chickpeas 4 oz. Walnuts, shelled 4 oz. Dried apricots, chopped 6 oz. Sultanas (white raisins) 6 oz. Dried figs, chopped 1 oz. Peanuts 1 oz. Currants 4 oz. Almonds, blanched 1/3 cups Rose water

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Instructions Extra walnuts, almonds, raisins and pomegranate kernels for garnish. Soak the wheat and rice in enough water to cover and allow to soak overnight. The next day, boil the walnuts and almonds and remove the skins, otherwise they will darken the aşure. Cook the beans, chickpeas and favas separately. Rinse the wheat and rice, add the water, 3 cups of sugar and 3 cups milk, and bring to a boil. Cook, stirring, on medium heat till the wheat and rice have softened. Add the cooked beans, favas and chickpeas, followed by the raisins, currants, apricots, figs, peanuts, almonds, chopped walnuts and rose water. When it has thickened, pour into bowls, chill and garnish with almonds, walnuts, raisins and pomegranate kernels.

Ingredients ½ lbs. Sour cherries (black sour cherries; other pie cherries can be substituted) 2 ½ cups Water 1 ½ cups Sugar Instructions Boil water and sugar together in a pan, turn to medium heat. Add the morello cherries, boil for a few minutes more. Remove from heat, cool. Serve chilled.