DRINK & FOOD FROM EUROPE

RECIPE BOOK DRINK & FOOD FROM EUROPE

DRINK & FOOD FROM EUROPE ITALY - LITHUANIA - SWEDEN - ROMANIA - TURKEY

This collection is full of delicious international "Drink and Food" recipes from Italy, Lithuania, Romania, Turkey, Sweden. It has been produced by the partners of the project "THINK BEFORE DRINK" Grundtvig Learning Partnership - 2013/2015, a project funded with the support of the European Commission.

The goal of Think Before Drink is to promote awareness for a responsible drinking of alcohol, in order to reduce risky behaviors caused by alcohol abuse.

The project focused on different aspects related to alcohol consumption in each country, searching and analyzing the differences: social and cultural habits, laws, traditions, alcohol properties, effects, reflection on scientific studies concerning health, different consumers’ targets, use and abuse, positive and negative aspects, best practices You can find all our reports on www.thinkbeforedrink.eu What does “ responsible drinking” mean?

Drinking without being able to be in control and in wrong situations means drinking in an irresponsible way. Irresponsible use of alcohol can lead to serious risks to health and safety and compromise people’s civil and social life.

However, a moderate, responsible drinking, related to meal customs and sharing, is fully compatible with our personal and social life, and that's why we leave the reader with a wish to ENJOY FOOD AND A TOAST .... in moderation!

Think Before Drink Group

HAIR REDIVIVUS

ROMANIA

ROMANIA In their simplicity, the "tried and true" peasant recipes proposed prove that a traditional Romanian cuisine exist, and that, in a bowl or a plate, an entire world could be found.

Although the Romanian cuisine is a difficult one, it can be refining and spiritualised, provided we approach it carefully.

RECIPES: Pan-fried pork Ingredients:  1 kg pork well-striped with fat  1/2 kg pig liver  2-3 tbs. oil  1/2 kg sheep cheese  garlic cloves  salt

How to make it: Chop the meat into small pieces and fry in oil. When browned add the finely chopped liver along with garlic made into a "mujdei" sauce (crushed garlic, salt, stock and oil, whipped until a mayonnaise-like sauce is obtained). Let simmer. Add salt to taste and sprinkle some grated cheese. Bake on low until the sauce is reduced. Serve hot. It's even tastier eaten with polenta ("mamaliga"), and goes wonderfully with a pitcher of red wine.

The best choice would be a “Zaibar” - a assortment of wine from the southern part or Romania (Oltenia). Its taste, a little bit sour and a little bit stingy on the tongue makes it perfect with the greasy taste of the meal. But you have to be careful, because if you live it breathe too much it can easily turn...

Giblet sour soup Ingredients:  Giblets and wings from several birds (chicken, turkey, goose)  10 litres of water  5 litres sauerkraut brine ("bors")  carrots  celery root  parsley root  several large white onions  chopped fresh parsley  salt How to make it: Boil the giblets, wings and finely chopped vegetables in a large pot. Skim the surface very frequently and add salt. When the meat is done, add the (previously boiled) brine ("bors") and let them simmer a while. When removed from the stove, add chopped fresh parsley salt.

That goes very well with the Tuica (plum brandy) – along with the hot soup, it increases the “temperature”...

Mici Ingredients:  1 kg pork back (you can also use pork leg but then have to add at least 500 g fat)  1 garlic skull  1/2 teaspoon baking  1 tablespoon paprika than  1 teaspoon of pepper  1/2 teaspoon thyme  salt 2 teaspoons I least (you if you want salt you add after you mixed with water)  500 ml mineral water or bone soup

How to make it: One fret meat, mix it with salt and baking a dough and leave it over night cold well covered. Next day meat adds garlic, tablespoon paprika, thyme and people and kneads it well.

This composition gives it again through this meat grinder once the smallest sieve. You ground and then slowly kneading add the 500 ml water or soup bones. After incorporating all right, let him stand at least 2 to 3 hours in the cold. After all this process bake it on grill.

They are tastier with mustard or mayonnaise!

The perfect wine for it is “Feteasca neagra” - a strong black wine, very specific for Romania.

It seems peculiar, but the other suitable drink is the cheap beer... I don't know why, but the flavour is perfect...

Forcemeat rolls in cabbage leaves Ingredients:  1 kg minced pork (or pork and beef, equal amounts)  110 g rice  3 bay leaves  2 dried onions (medium size)  two tablespoons of pork lard  broth / tomato paste 100 grams  sauerkraut  pepper  salt (a tablespoon) How to make it: Choose fat pork meat (thigh, ribs, neck) and pass through a meat grinder once. Another option is to chop both pork and beef, in equal amounts. Minced meat mixed with rice cleaning and washing in several waters, very small diced onion, pepper, salt, bay leaves and chopped 100 ml of water. It's very important the addition of water filling.

Selecting cabbage leaves cut into pieces in the meat can be packed easily. The left hand is placed cabbage sheet, near the wrist sits less meat and cabbage roll sheet with his right hand. Left hand clamp is tightened to not let it unfold tube cabbage and fingers of his right hand edges of the cabbage are pressed inwards.

Stuffed cabbage cooked in large containers lined with cabbage, in which are disposed concentrically in layers in the shape of a snail. Over the last layer of cabbage put water (so as to cover the cabbage rolls), tomato paste and two tablespoons of lard. After having given the first hot, stuffed cabbage are left to simmer on low heat for 2 hours.

Optionally, after two hours on the stove boiled, stuffed cabbage can still leave 20 minutes at preheated oven at 180 degrees.

The previously wines are perfect for this dish... You need a strong red wine to valorize the taste of the food.

Cherry Brandy – “Visinata” Ingredients:   

5 kg cherry, 2 kg sugar 4 l brandy

How to make it: Pick some ripe cherry, wash, drain and put in a demijohn in alternating layers with sugar, making sure that the last layer to be sugar.

Demijohn binds to mouth with gauze folded in layers and put it into the sun (balcony or porch) for maceration for about 4 weeks.

When cherries were good soak, shape the syrup, add brandy and mix composition. The demijohn with cork stopper and let it soak for 2 to 3 weeks, then strain and put in bottles.

You can add some cherries when you serve it.

Sponge Cake Ingredients:                      

dough 1kg flour 200g sugar yolks 6 pcs lemon shavings, rum, vanilla a teaspoon of salt 400ml milk a nut butter one lg full of cream a walnut yeast oil 100 ml cream 6 egg whites 25 gr cocoa 50 gr coconut 150 gr sugar rum and vanilla essence nuts and roasted peanuts raisins Turkish delight

How to make it: Make a composite flour 200g softened yeast with 2 tablespoons of sugar and warm milk mix until it becomes a soft dough consistency. Let rise well, and then add remaining flour, salt, beaten egg yolks well with sugar, essences, cream and butter, and in the end, warm milk and knead dough till becomes elastic consistency. Add the oil and knead until longer occur, blisters "on the dough. Allow to rise in a warm place.

Meanwhile, prepare filling: beat egg whites with sugar well, add cocoa, coconut, essences, raisins and walnuts with toasted hazelnuts and Farm with rolling pin.

After the dough has risen divide it in half, stretch dough piece on the table by hand, put cream made above, add the pieces of Turkish delight, and let it for 30 min on baking sheet covered with parchment paper. After growing anoint him with egg yolk and keep it in the oven to heat for 45min (baking time is depending on each oven).

For this you need a sweet white wine. A “grasa de Cotnari” would be perfect. Another good wine for thedeserts is “Tamaioasa”, another wine that you an find only in Romania...

IL FILO D’ARIANNA

ITALY

Nocino (walnut liqueur)

Nocino is a sticky dark brown liqueur from the Emilia-Romagna region in Northern Italy, in particular from the town of Modena and its province. A remarkable characteristic of the nocino is the use of a large number of spices that make this liqueur really special in the wintertime when it's cold outside and a great digestive after meals.

According to the local tradition, on June 24, St. John’s day, walnuts are picked from the tree to prepare the walnut liqueur. Like all the recipes that are passed down from generation to generation, also the recipe of this walnut liqueur is very subjective and depends on the family tradition.

What is certain is that, to make a good nocino, you need to use green unripe walnuts: this is why tradition requires them to be picked on June 24, before they begin to ripe and can no longer be used for this liquor.

Ingredients for 2 liters of nocino 1 liter of pure alcohol ( 90°) 22 green walnuts 4 clovers some lemon peels 200 ml water 1/4 cinnamon stick 500 g white sugar 1. Cut the walnuts into four pieces and put them into a container or a large glass bottle.

2. Add alcohol, cloves, cinnamon and lemon peels, seal the bottle and place it in a sunny place for at least 40 days. Shake the liquid almost every day to avoid the heavy parts settle to the bottom: it is important that the different aromas are released and mixed together.

3. After 40 days prepare a syrup with sugar and water, on low fire. When it cools down, add it to the mix of alcohol previously filtered of all remaining spices and lemon.

4. Pour the nocino into dark small bottles and let rest until Christmas. It can be served at room temperature or cold from the refrigerator.

Extra advice: Use only pure alcohol 90°: it is more expensive but it is the only one that guarantees a great nocino liqueur . When cutting the walnuts use disposable gloves as the tannine contained in the peel will heavily stain your hands.

Limoncello (lemon liqueur)

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. It is also produced in Puglia, Sicily, and Sardinia Ingredients: 8 organic lemons 1 lt alcohol (95째) 500 g sugar 1 lt water Begin by washing the lemons under running water using a brush to rub the skin gently.

Peel the lemons with a knife or a vegetable peeler, taking care to remove only the yellow part of the peel (otherwise the limoncello would turn out too bitter) .

Pour the alcohol and lemon peels in a large pot or a container that can be easily closed and that it is not transparent (maceration must be in the dark).

Close the pot with a lid and leave to marinate in a cool place for ten days At the end of the period of maceration it is necessary to incorporate a syrup of sugar and water.

Just heat the water and gradually add the sugar, stirring until it is completely melted.

Once the syrup is cool mix it with alcohol and peels.

Remove the skins from the mixture by filtering it through a sieve Once bottled, let the limoncello rest for forty days and enjoy it chilled (some people like to chill the small glasses as well before serving)

Laurino (laurel liqueur)

Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for seasoning in cooking. It is known as bay laurel, sweet bay, bay tree , true laurel, Grecian laurel, laurel tree or simply laurel.

The plant is the source of several popular herbs and spices used in a wide variety of recipes, particularly among Mediterranean cuisines. It is widely used in the Italian cuisine as well. At laurel leaves are attributed many therapeutic properties: digestive, stimulant, antiseptic ... all of these properties are found in the liquor, which has a very pleasant taste and was once widely used also as a remedy Ingredients: Approx . 100 laurel leaves 1 lt pure alcohol (90째) 600 g sugar 600 g water Put to macerate for 15 days the bay leaves freshly picked and chopped into 1 liter of pure alcohol.

After 15 days of maceration, make a syrup by dissolving 600 grams of sugar in 600 grams of water with low mineral content. Drain the bay leaves and mix alcohol with sugar syrup, filter through.

You can drink it right away.

Risotto with spumante

Ingredients 320 g rice 1 bottle of dry spumante (Italian sparkling wine) 40 g grated parmesan cheese 50 g butter 2 dry laurel leaves 1 onion 1 celery 1 leek 250 cl cream meat stock salt and white pepper to taste Leave the rice marinating with the spumante wine for about 30 minutes in a bowl. Keep half a glass of spumante aside. Chop the onion, leek and celery in small pieces. Mix and simmer them together in a pan with a half of the butter and the laurel leaves, over low heat for about 5 minutes.

Add the rice (not completely drained), stir until the sparkling wine evaporates. To cook the risotto, pour in hot stock, one ladle at a time. When the risotto is almost ready, blend in the cream and remove the laurel leaves.

Melt the remaining butter in a pan. As soon as the rice is cooked, pour on the melted butter, sprinkle with Parmesan cheese, freshly ground pepper and the spumante kept aside. Mix and serve hot.

Ragù alla bolognese (bolognese meat sauce)

Ingredients 300 g minced beef meat 150 g bacon 50 g celery 50 g onion 50 g carrot 300 g tomato sauce half glass dry white wine half glass whole milk a little broth olive oil or butter salt and pepper Introduction Bolognese ragu’ is a worldwide famous sauce, original from Emilia Romagna, based on minced meat. Although abroad it is often served with spaghetti and known as “spaghetti alla bolognese”, the right pasta match for this sauce is definitely with fresh egg pasta called “tagliatelle”: a fully successful Emilian taste!

Preparation: Melt in a pan preferably earthenware or heavy gauge aluminum, approximately 20 cm, the bacon cut into cubes first and then finely chopped. Combine the bacon, onion, celery and carrot finely chopped and add 3 tablespoons of olive oil and 50 g butter and stir. Add the ground beef and mix well with a wooden spoon, making it brown. Pour the wine and stir gently until it has completely evaporated. Combine the tomato sauce, salt and pepper. Cover with a lid and simmer slowly for about 2 hours, adding, when necessary, the broth. Towards the end add the milk to soften the acidity of the tomato. Advice: broth or alternatively a little water, to add only if required. The original recipe require a slow simmer and that’s the secret for a delicious Bolognese sauce; however, if you want to shorten the cooking time, you can simmer at higher heat.

Hunter’s Rabbit

Ingredients: 1 rabbit 1 onion 2 cloves of garlic 1 stalk of celery 2 carrots 1 glass of dry red wine 3 teaspoons of extra-virgin olive oil 1 tin of tomato puree chili (to taste) salt (to taste) To begin with, clean the rabbit, cut it into pieces (or if you prefer you can buy it already butchered in pieces), wash it under running water and then place it between two sheets of paper towels and pat dry.

Now prepare the vegetables: peel the onion and the garlic cloves and cut them into thin slices, wash and slice the celery and the carrots in rounds. In a large frying pan warm the extra-virgin olive oil, add the rabbit cuts and stir fry until they are brown on all sides; then add the vegetables previously cleaned and cut.

Stir all the ingredients for 10 minutes on medium heat, then turn the heat up, pour a glass of red wine and let it evaporate completely.

Add now the tomato puree and season with salt. Lower the heat and simmer with lid on medium heat for 45-50 minutes. Check the meat from time to time: add a ladle of hot water if it gets too dry to finish the cooking.

If you like, you can add a pinch of chili.

When the rabbit is ready, serve it hot together with its gravy.

Walnut cake with “nocino” liqueur

Ingredients for 8 servings: 250 g plain flour 200 g walnuts 200 g white sugar 80 g butter 2 teaspoon grounded cinnamon 4 eggs 3 small glasses of nocino liqueur (see recipe) a pinch of salt 1 dose of baking yeast For the syrup: 100 g sugar water 50 g walnuts Chop 200 g of walnuts. In a bowl mix the butter, sugar, egg yolks and cinnamon until foamy.

Blend in the egg whites previously whipped.

Add a pinch of salt, the yeast, the flour and the 150 g chopped walnuts and mix together.

Pour the batter in a tin mould for cake previously greased with butter and flour and bake for approx.

Spread the cake top with walnuts and bake for 40 mins at a temperature of 180 C°.

Prepare a syrup with sugar and water, add the nocino and slowly drizzle over the warm cake.

OPEN AIR MUSEUM

LITHUANIA

Quince beverage –vodka quince(Svaraininė)

Ingredients:    

1 l vodka 1.5 l vodka 225g caster sugar 1kg quinces – peeled, cored and chopped

Directions Combine all of the ingredients and divide between sterilised jars. Leave for three months in the dark place.

After the initial maturing phase, strain the quince vodka and pour into sterilised bottles. Allow to age further.

To serve, drink neat, frozen.

Lithuanian mead (Lietuviškasmidus)

Ingredients:     

10 k honey 10 l water 1cup dried hops 1 tablespoon dried juniper berries 8 teaspoons wine yeast

Directions Pour honey into stainless steel or enameled pot, cover with spring water, mix well and bring to a boil on low heat. Place hops and juniper berries into a linen bag and drop into boiling honey-water solution.

Skim off scum and continue to boil until no more scum forms, about 1/2 hour. Cool solution to 85F/30C, add yeast, mix well and pour mixture into a glass carboy. Close bottle with cork, run a small hose or glass tube through the cork, one end of which is placed in a jar with water. This will allow the release of fermentation gases. Keep the fermenting carboy in a warm spot for about 3 weeks. As fermentation comes to an end, a deposit will form at the bottom of the carboy, decant mead into another carboy, stopper and keep at same warm temperature for about 3 months. Decant again and pour into an oak barrel. Close barrel and set in a cool spot. To obtain strong mead, age up to 5 years.

Bread kvass(Duonosgira)

Ingredients:    

1/2 k dried, black rye bread 5 l water 20 g yeast 1 cup raisins

Directions Cover bread with boiling water and let sit for 24 hours. Strain, add yeast blended with sugar, and remaining sugar, mix well and let ferment for 1-2 days in a warm spot.

Pour fermented liquid into glass bottles, add several raisins to each bottle and close tightly. Store in a cool place.

Kvass is ready to drink the next day. It will be drinkable for up to 2 months, if kept in a cold spot.

Beer soup with hazelnuts (Alaussriubasulazdynoriešutais)

In the time of The Grand Duchy of Lithuania this soup was popular among noble (XIX century).

Ingredients:      

1 l beer 2 cups water 40 g dried bread 10 g butter Sugar 10 g chopped hazelnuts.

Directions Combine bread, beer and water, leaving for the 20 minutes. Strain and pour this onto the butter mixed with hazelnuts and whip while heating till 50 °C.

Beer Braised Pork Knuckles (Keptakiaulienoskarkasualumi)

Ingredients: • • • • • • • •

1 tbsp caraway seeds 2 garlic cloves 2 pork knuckles or hocks, rind scored 2 onions 2 eating apples, cored and quartered 2 cups good amber or dark ale (not Guinness or stout) 2 cups boiling water salt, white pepper

Directions Preheat the oven to 200 °C. Put the salt and caraway seeds into a bowl, mince or grate in the garlic, and stir to combine. Add the pork knuckles and rub them well with the caraway mixture, getting it into the slits in the rind where it was scored.

Peel the onions and slice them into rounds and add them to the bottom of a roasting tin, making a bed or platform. Sit the knuckles on top of the onions and cook them for 30 minutes.

Take the tin out of the oven and carefully pour 1 cup of the beer over the knuckles, so they are basted as the liquid pours into the tin. Put the pan back into the oven. Lower the oven temperature to 160 degrees and roast for 2 hours.

Turn the oven up again to 200 degrees and baste the hocks with the remaining beer. Roast for 30 minutes more.

Remove the tin from the oven and lift the knuckles onto a carving board and leave the onion and juices in the tin. Put the tin on the stove over medium heat and add 2 cups boiling water, stirring to deglaze the pan to make a gravy. Transfer the gravy to a serving bowl.

Take the crackling off the knuckles and break it into pieces, then add them to a serving bowl. Pull or carve the pork meat and add it to the bowl with the crackling.

Poached Pears with Blackberry Sauce (Vynevirtoskriaušėssugervuogiųpadažu)

Ingredients: • • • • • • • • •

1/4 cup sugar (half for pears, and half for sauce) 1/4 cup water 1/4 cup white wine 1/4 cup orange juice 1/6 cup vodka 1 tbsp honey 4 medium pears, peeled and halved 300 g sour cream Fresh blackberries, optional

Directions In a small saucepan, bring the water , juice, vodka and wine to a boil with sugar and honey. Reduce heat; carefully add pears. Cover and simmer for 5-10 minutes or until tender. Remove pears and reserve cooking liquid.

In a small bowl, combine blackberries and sugar to get a syrup. lace two pear halves on each dessert plate; top with sauce and sour cream.

GEFLE ÖLSELLSKAP

SWEDEN

The recipies from Sweden From The three cooks in Gavle Beer Society

Mussels saison 4 servings Ingredients: 1 kg mussels 3 dl Saison Green – a type of beer traditionally brewed in southern Belgium 7 dl cream ½ a head of fennel 2 cloves of garlic 2 shallots 2 tbs butter Salt Pepper

Chop the shallots, garlic and fennel. Brown it in butter.

Add the mussels, fry for another three minutes.

Add the beer, boil for two minutes.

Add the cream boil for another three minutes.

Season to taste with salt and pepper.

Serve with French fries or white bread.

Scallops with beer tomato butter 4 servings 12 scallops 4 slices of parma ham 1 tsp of oil For the beer tomato butter 1 shallot 1 tsp of raw cane sugar 1 tbs lemon juice 1 dl India Pale Ale of choice 2 sun-dried tomatoes 2 scallions 100 g of butter in chunks For serving: Mixed salad Fresh time Sea salt Fresh ground black pepper

Chop the shallot, mix with the raw cane sugar and boil in the India Pale Ale until soft, approximately 2 minutes.

Chop the sun-dried tomatoes and the scallions. Add them to the boiling.

Add the lemon juice.

Heat slowly while stirring and adding butter chunk by chunk.

Heat a grill pan. Wipe the scallops dry and then oil them. Wrap each scallop in half a slice of parma ham, sliced lengthwise. Fasten with a toothpick. The flat side of the scallop should be visible.

Fry them on high temperature until they let go of the pan.

Serving Spread the salad on a plate and put the scallops on top. Drizzle the beer tomato butter.

Add fresh time, pepper from the mill and sea salt.

Shrimp in beer dressing 4 servings 1 kg shrimp 1 can of asparagus ½ a pomegranate A few drops of lemon juice Beer dressing 2 dl of mayonnaise 8 cl of lager beer 20 chili olives Salt and pepper Peal the shrimp and chop the asparagus and mix gently.

Squeeze a little lemon on top.

Mix the mayonnaise with the lager beer. Chop the chili olives and add to the mix.

Season to taste with salt and pepper.

Beef stew with broccoli and mushrooms 4 servings 500 g of sliced beef 1 onion 2 cloves of garlic 12 mushrooms 250 g of broccoli 1 tsp concentrated ox buillon 1.5 dl of Sรถdra Almighty (or other ale made from citra hops and caramel barley) 2 dl of cream Cornstarch Salt and pepper

Chop onion and garlic. Slice the mushrooms into four pieces each.

Fry onion, garlic and mushrooms for a minute, add the beef and brown it.

Break the broccoli in small bunches and add it.

Add the buillon.

Pour over the ale and let it boil in.

Top with the cream and season to taste with salt and pepper.

Thicken with corn starch if you like.

Chicken stew 4 servings 500 grams of fillet of chicken 1 onion 1 clove of garlic 12 mushrooms 1 tsp of concentrated chicken buillon 2 dl cream 1.5 dl Cooper Stout Salt and pepper Corn starch Chop the onion and garlic, slice the chicken, cut the mushrooms into four pieces each.

Fry the onion and mushrooms, add the chicken and let fry.

Add the Cooper Stout, braise and reduce.

Top with buillon and cream.

Sason to taste with salt and pepper.

Thicken with corn starch if you like.

Dark lager cod 4 servings 600 grams of cod 2 tbs of butter 2 tbs of concentrated lobster buillon ½ a bottle of dark lager beer Salt and pepper Corn starch Cut clean the cod in rectangular pieces. Put the pieces in a greased sautÊ pan.

Pour over the beer and buillon to half the height of the cod.

Slowly boil under lid until the cod is white. Boiling time approximately 6-7 minutes.

Use a potato stick, if the stick easily slides through the cod it is ready.

The part boiled in the beer should now be darker than the rest of the cod. Turn the part of the cod you like upside, dark or white.

Keep boiling the buillon and add the corn starch. Boil for another 10 minutes.

Season to taste with salt and pepper. Decorate with pea shoots or mache salad.

Mashed potatoes is an excellent choice of side dish.

Lukas Stew 4 servings 100 grams of roast pork 100 grams of stew beef 1 tbs butter 2 onions 3 dl sauerkraut 1 dl ajvar ½ liter of Zlatopramen Half n half beer 4 pickled bell peppers Dice the beef and the roast pork, and brown.

Slice the onion and add it. When the onion starts sweating add sauerkraut and ajvar. Pour over the beer.

Leave boiling for 40 minutes. Then slice the bell peppers and add them.

Boil until the meat is soft.

Weissbeer spiced salmon 4 servings 300 grams of salmon 3 tbs of salt 2 tbs of sugar 2 tsp of black pepper Weissbeer Trim the salmon into a rectangular piece with no abdomen meat left.

Surprise the cat with the left over salmon or make a salmon pudding for yourself.

Mix suger, salt and pepper. Rub the salmon with the mix. Put the salmon in a bowl. The rim of the bowl needs to be above the salmon. Add the rest of the mix.

Leave it for half an hour. Then cover the salmon in wiessbeer.

Leave in the refrigerator for one to two days.

Take out the salmon and dice into 1 centimeter pieces. Serve with stewed potatoes.

The weissbeer turns the lamina in the salmon white, which gives it an effectful look.

Beer bread 1 loaf 13 dl of sifted rye 25 grams of yeast ½ liter of dark lager beer 2 tsp of sea salt 1 tbs of honey 1 dl oil 1 dl water Heat the beer to 37 degrees Celcius. Pour into a bowl and crumble the yeast.

Stir in flour. Stir until the mix is smooth.

Stir in honey, oil, water and salt.

Leave to ferment in room temperature for half an hour.

Knead the dough and add more flour if needed. Make two buns.

Leave to ferment for another half hour.

Bake in oven at 200 degrees Celsius for approximately half an hour.

Leffe Blond Beer Soup 4 servings 5 onions ½ dl olive oil 1 dl Leffe Blond beer 1 liter vegetable or chicken buillon ½ egg, beaten Salt and pepper Slice the onion and fry it in olive oil until it is light brown.

Add the buillon.

Boil until the onion is soft.

Add the beer and boil for another minute.

Add salt and pepper.

Stir in the beaten egg. Make sure to pour with a thin spout and stir continuously.

Serve with grissini or croutons.

Wine boiled pears with stout syrup 4 servings 2 ripe pears 1 dl cherry wine ½ dl sugar 2 dl Black Chocolate Stout beer 1 dl honey A couple of pink and green peppercorns Boil wine and sugar. Remove from stove.

Peel the pears and cut them in halves. Put them in the wine and sugar. Leave until it has cooled down.

Boil honey and beer, medium hot on the stove, until it has the consistency of syrup.

Add the peppers.

Cut the pears, but do not cut all the way through. Cut them in an slight angle towards the core, about 10 cuts. The pears are supposed to still be in halves and have several cuts in them.

Put the pears on a plate and drizzle the syrup over and around them.

Serve with whipped cream or icecream.

Salmon and cod soup 4 servings 1 thin sliced onion 1 clove of garlic 2 tbs butter 2 tbs flour 3 dl weissbeer ½ gram of saffron ½ liter water 1 tbs of concentrated lobster buillon 160 grams diced cod 160 grams diced salmon Salt and pepper A knife’s edge off cayenne pepper 300 grams shrimp Fry the onion in butter. Chop garlic and add.

Powder the flour.

Add water and beer and let it boil. Simmer for a minute, then add salmon and cod.

Add saffron and cayenne pepper. Boil until the fish is white, but not hard.

Season to taste with salt and pepper.

Peel the shrimp and put them in the bowls before pouring the soup.

Clam soup lager 4 servings 1 large can of clams ½ leek, use the white part 2,5 dl cream 1 tbs concentrated lobster buillon 2 dl of Zlatopramen or other lager beer Salt and pepper Boil cream and beer.

Shred the leek and add to the boiling mix.

Add the buillon, then the clams.

Season to taste with salt and pepper.

Morel soup lager 4 servings 20 grams of dried morels 1 dl of leek 2 tbs butter 2 dl cream 2 dl Nils Oscar God Lager or other lager beer Salt Cayenne pepper Put the morels in water. The water is to be wasted afterwards.

Chop the soft morels into small pieces.

Chop the leek into small pieces.

Fry morels and leek in a sauce pan.

Add cream and beer. Boil for 30-60 minutes.

Season to taste with salt and cayenne pepper.

Make beer bread and serve with the soup.

Hunter’s Sauce 4 servings 240 grams of mushroom 2 scallions 3 tbs butter ½ tbs oil Salt and pepper 2 tbs of cognac 1 tbs of concentrated dark buillon of ox 2.5 dl Zlatopramen Half n Half or other dark lager beer 1.5 dl of crushed tomatoes 1 tbs of minced parsley Slice the mushrooms and the scallions. Fry in butter and oil.

Salt and pepper.

Add cognac, buillon and beer. Boil for 15 minutes.

Add the tomatoes and boil for another 5 minutes.

Sprinkle the parsley on top of the sauce.

Hunter’s sauce is very good with barbequed or baked dark meat.

Beer Pepper Sauce 4 servings 60 grams of butter 1 carrot 1 stalk of celery 1 onion 1 bouquet garni 2 tsp flour 1,5 dl of Coopers Extra Stout or other stout beer Coarsely ground pepper Chop carrot, celery and onion finely. Fry in butter.

Add beer and the bouquet garni and mix.

Season to taste with salt and pepper. The sauce is supposed to be very peppery.

Sauce of the Devil 4 servings 2 scallions 2.5 dl of lager beer 60 grams of butter 2 tbs flour 2.5 dl of dark buillon Pepper 1 ml of cayenne pepper 1 tsp of chervil 1 tsp of tarragon 1 tbs of parsley Chop the entire scallions. Brown in butter in a sauce pan.

Add flour, mix and fry.

Pour the beer and the buillon. Boil on low heat.

Chop the herbs and add. Soak for 5 minutes.

Make the sauce spicy with pepper.

Add a bit of salt if you like.

Perfect with barbequed or fried chicken.

AIMS AND FIELDS OF STUDY

TURKEY

By Yasin Tunรง

A Deep Approach to Turkish Teaching and Learning Wisconsin Center for Education Research, University of Wisconsin-Madison

Rakı: a traditional alcoholic beverage flavored with

anise, usually is eaten with mezze, fish, or kebabs.

Rakı is commonly consumed with mezze -a selection of hot and cold traditional appetizers- and is especially popular with seafood, together with fresh arugula, white cheese, and melon.

 Beer: The most popular beer in Turkey is Efes Pilsen

(5.0% ABV), named after the ancient Turkish city of Ephesus near the İzmir brewery. The beer has been described to have a "tangy malt and hops aroma, rich malt in the mouth, and a bitter-sweet finish that becomes dry and hoppy". Efes also produces Efes Dark, Efes Light, Efes Extra and Marmara.  Türk Tuborg, a subsidiary of the Danish Carlsberg/Tuborg group, also brews beer in Turkey under the Tuborg name.

Danish Carlsberg is also popular in Turkey among other international brands.  Another major brand, Tekel Birası, is known as the oldest producer of beer in Turkey (founded in 1890).

 Wine: There are a variety of local wines produced by Turkish brands,

such as Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren, which are becoming more popular.  A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used: in the Marmara region -- Pinot Noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, and Cinsault; in the Aegean region -- Carignane, Çalkarası, Merlot, Cabernet Sauvignon, and Alicante Bouschet; in the Black Sea region and eastern part of the country – Öküzgözü and Boğazkere; in Central Anatolia -- Kalecik Karası, Papazkarası, Dimrit; and in the Mediterranean region -- Sergi Karası and Dimri.  As for white wine, the grapes can be listed as follows: in the Marmara region -- Chardonnay, Riesling, Semillion, Beylerce, and Yapıncak; in the Aegean region -- Muscat and Semillion; in the Black Sea region -Narince; and in Central Anatolia – Emir and Hasandede.

Ayran: (a salty yogurt drink) the most common cold

beverage, which may accompany almost all dishes in Turkey.

Kefir: prepared with kefir grains and milk. Şalgam suyu: (a mild or hot turnip juice) another

important non-alcoholic beverage, which is usually drunken with kebabs.

î•°Boza: a traditional winter drink, which is also known

as millet wine (served cold with cinnamon and sometimes with leblebi- roasted chickpea ).

î•°Sahlep: another favorite in winter (served hot with

cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well.

This was a popular drink in western Europe before coffee was brought from Africa and became popular.

 Turkish coffee: Turkish coffee is a world-known coffee

which can be served sweet or bitter. In Turkish, there is a saying that emphasizes the importance in Turkish culture of offering a cup of coffee to someone: "a cup of coffee has a 40-year consideration". It is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the grounds settle. The name ‘Turkish coffee’ describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, the Balkans, and their expatriate communities and restaurants throughout the rest of the world.

 Mırra : Mırra is a traditional type of bitter coffee prepared in the Urfa and

Mardin provinces of Turkey, as well as in some Arab countries. It is sometimes correctly referred to as Arabic coffee because the name is derived from Arabic mur meaning bitter. Because it is very bitter and dark, it is served in tiny cups without handles, similar in size to Italian espresso cups.  The coffee beans for Mırra are common coffea arabica coffee beans, which are roasted twice in order to give it its bitter taste. They are ground so that they are still grainy, unlike Turkish coffee , which is more like a powder. The coffee is poured into a narrow-topped small boiling pot called cezve, and water is added, mostly accompanied by some cardamom in order to give it a more aromatic flavor. Mırra is boiled a couple of times until a thick dark liquid remains.  In order to serve Mırra, it is poured into another copper cezve and the person serving it fills the cup halfway and hands it over to the guest, who after drinking it returns the cup in order to be filled halfway again and hands it over to the next guest. So, the cup is circulated among the guests. One is always supposed to hand back the cup to the person serving after finishing.

Otherwise, one will have to fill the cup up with gold, marry the person serving, help her/him get married or buy her dowry.

http://en.wikipedia.org/wiki/M%C4%B1rra http://en.wikipedia.org/wiki/Beer_in_Turkey http://en.wikipedia.org/wiki/Turkish_cuisine http://www.lezzet.com.tr/dosyalar/01205/ http://www.turkeytravelplanner.com/details/Food/Beer s.html

Wild Turkey Bourbon Whiskey alcoholic cocktail recipes 1/1 1-9 of 9 recipes

Blue Lightning recipe 1/3 oz Blue Curacao liqueur 1/3 oz Southern Comfort® peach liqueur 1/3 oz Wild Turkey® bourbon whiskey 5 oz lime mix

Cherry Gobbler recipe 2 oz Wild Turkey® bourbon whiskey 3/4 oz grenadine syrup 3 1/2 oz Mello Yello® citrus soda

Pour the Wild Turkey bourbon whiskey and grenadine into Pour the blue curacao, Southern Comfort and Wild Turkey a cocktail shaker half-filled with ice cubes. Shake well, and into a highball glass almost filled with ice cubes. Fill with strain into a highball glass filled with ice cubes. Add Mello prepared lime mix, and serve.

Yellow, and serve.

5% (10 proof) Serve in: Highball Glass

Cinnamon Road recipe 3 cl Wild Turkey® bourbon whiskey 2 cl apfelkorn liqueur 2 cl Goldschlager® cinnamon schnapps ginger ale

13% (26 proof) Serve in: Highball Glass

Man o' War recipe 1 1/2 oz Wild Turkey® 101 bourbon whiskey 1 oz Orange Curacao liqueur 1/2 oz sweet vermouth 1/2 oz fresh orange juice

Shake with ice. Serve with a slice of dried apple.

Shake all ingredients well with ice and pour on the rocks in an old-fashioned glass. Garnish with a slice of orange and Serve in: Old-Fashioned Glass a cherry, and serve.

32% (64 proof) Serve in: Old-Fashioned Glass

Nuclear Blue recipe 1/2 oz Blue Curacao liqueur 1/2 oz Southern Comfort® peach liqueur 1/2 oz Wild Turkey® bourbon whiskey 8 oz prepared lime mix

Peg recipe 2 oz Wild Turkey® bourbon whiskey Coca-Cola® 1 tsp lime juice

Add bourbon to a highball glass over ice cubes. Fill with Pour the blue curacao, Southern Comfort and Wild Turkey coke and add lime juice. Garnish with a slice of lime. whiskey into a highball glass with a few ice cubes. Fill with lime mix, and serve.

Serve in: Highball Glass 5% (10 proof) Serve in: Highball Glass

Turkey Feather recipe 2 oz Wild Turkey® bourbon whiskey 1/2 oz Drambuie® Scotch whisky 1/4 oz Amaretto Di Saronno® liqueur Stir and strain into an old-fashioned glass three-quarters filled with broken ice. Add a slice of orange, and serve.

41% (82 proof) Serve in: Old-Fashioned Glass

Wild Island recipe 1 3/4 oz Wild Turkey® bourbon whiskey 1 oz tropical-fruit schnapps

Wild Cherry recipe 1 1/2 oz Wild Turkey® bourbon whiskey 1/2 oz cherry brandy 1/4 oz white creme de cacao 4 oz cherryade Pour into an ice-filled highball glass. Garnish with a cherry and a sprig of mint, and serve.

13% (26 proof) Serve in: Highball Glass

1/2 oz mandarin juice Shake and strain into a champagne saucer filled with crushed ice. Garnish with an orange wedge and serve.

27% (54 proof) Serve in: Champagne Saucer

Read more: Wild Turkey Bourbon Whiskey alcoholic cocktail recipes http://www.drinksmixer.com/cat/2753/#ixzz3IMdoWh00

Preparing Turkish Coffee Coffee — Originally, coffee was cooked on charcoal embers. Since this is no longer

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possible in the modern life, the fire of the stove is set to the bare minimum. Use two tea spoons of coffee per person. Keep in mind that a Turkish teaspoon is slightly smaller than what is commonly used in the rest of the world: 1 cm long and 0,5 cm wide.

Sugar — The amount of sugar is up to your personal liking, so make sure to ask your

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guests before you start making the coffee.Sade is without any sugar, orta is a medium level of sugar – one tea spoon or a cube of sugar, and şekerli is sweet — two teaspoons or cubes of sugar. Brown sugar can be used, yet white sugar provides more foam which is very important for many people.

Water — Only use bottled drinking water, since the chloride in the tap water will ruin the

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taste and the smell. Measure the amount of water by using the coffee cups — one cup per person.

Coffee Pot — In the past only cupper coffee pots (cezve) were used, but these days you

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can find them also in other metals like steel and aluminum. Any regular Turkish kitchen would have a set of different sizes of coffee pots to have the perfect match readily available for the amount of Turkish coffee to be made.

Making Turkish Coffee Put the coffee and sugar in the pot first, and then add the water. Set the flame to as little as possible. Put the pot on the stove and stir. From now on, you cannot stir the coffee again! After a minute or so, a layer of foam will start to build up on the surface. When the foam gets thicker in texture and darker in the color, take some of the foam into the cups. Just at the moment the coffee starts to rapidly rise (be quick!), take the pot off the fire and pour the rest into the cups. First equally shared half way in the cups, and then fill up the cups with the remainder of the coffee in the pot.

Serving and drinking[edit]

Toasting with rakı, in typical rakı glasses

In Turkey, rakı is the national drink and is traditionally consumed either straight (sek, from the French "sec" meaning neat or dry), with chilled water on the side or partly mixed with chilled water, according to personal preference. Ice cubes are sometimes added. Dilution with water causes rakı to turn a milky-white color, similar to the louche of absinthe. This phenomenon has resulted in the drink being popularly referred to aslan sütü ("lion's milk").[8] Since aslan ("lion") is a Turkish colloquial metaphor for a strong, courageous man, this gives the term a meaning close to "the milk for the strong."

Rakı is commonly consumed alongside meze, a selection of hot and cold appetizers, as well as at a rakı sofrası ("rakı table"), either before a full dinner or instead of it. It is especially popular with seafood, together with fresh arugula, beyaz peynir and melon. It is an equally popular complement to various red meat dishes like kebabs, where it is sometimes served with a glass of şalgam.

The founder and first President of the Republic of Turkey, Mustafa Kemal Atatürk, was very fond of rakı, and his late-night rakı sofrasısessions were his favorite place to debate issues with his closest friends and advisors.[9][10]

Nothing better to start a Middle Eastern banquet. Even if you ruin the food, no-one will notice because they will be so focused on their cocktail.

60 ml vanilla vodka 60 ml White Curacao liqueur 10 ml rosewater 1 splash grenadine syrup Sugar rim of cocktail glass by dipping edge in rose water. Shake off excess & dip into vanilla sugar. Place Turkish delight in bottom of glass.

Put vanilla vodka, white curacao, rose water & tiniest splash of grenadine into a cocktail shaker. The grenadine should turn it the palest shade of pink. You want to get the color of the outside of a Turkish delight, not a lurid pink.

Shake with ice & strain into the glass over the Turkish delight block.

Read more: Turkish Delight recipe http://www.drinksmixer.com/drink1wx7536.html#ixzz3IMf65rAW

Making Turkish Delight Introduction: Turkish delight is an amazingly good confection that is technically challenging to make. There are several recipes on the web describing how to do it; most of them miss important points or are flat-out wrong. To produce this recipe, I did a lot of trialand-error and some experiments – all in all I invested a total of nearly 13 hours and 20 lbs of sugar over the course of a several months. If you follow these directions you’ll find it’s relatively simple to make, but I cannot emphasize strongly enough that you should avoid altering the recipe until you’ve made it at least once and gotten a feel for the various states that the candy goes through as you’re making it.

Briefly, turkish delight is a combination of two really cool materials: polymerized cornstarch and carmelized sugar. Producing either one of those is pretty easy, by itself, but to make turkish delight you’re producing them together, so that they are mixed into a silky, sweet, moist but chewy goo. I’d love to find a materials scientist who can tell me more about what’s going on in this mixture, because it’s clearly some interesting stuff. But if you’re not into material science, you can just eat it.

When you caramelize sugar, you melt it in water and then drive the water out by heating it so that the sugar undergoes all kinds of crazy chemical changes that result in formation of unsaturated polymers. With the corn starch, you’re melting it in water and heating it so that the molecule chains unravel and form a mesh that captures water molecules. To make turkish delight you partially caramelize/polymerize sugar then mix the wet corn starch matrix in, and boil it down until you drive enough moisture out that the whole mass locks together. The tricky parts of the process are mostly in keeping it from getting lumpy, keeping it from turning into a solid block of goo, keeping it from liquifying into a mass of runny syrup, or making a trip to the emergency room because you burned yourself with gooey syrup. Sugar syrup and corn starch polymer both hold heat pretty well – if you get this stuff on your hand it willstick and sit there while it transfers 200-degree heat to your skin. Avoid that.

Ingredients:      

4 cups sugar 4 ½ cups water Juice of one fresh lemon or lime 1 cup cornstarch 1 teaspoon cream of tartar up to 2 tablespoons flavoring (more on this later)

Tools:

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2 saucepans wooden spoon measuring cups measuring spoons heat resistant spatula 9x9" silicone baking pan(s) candy thermometer (don’t even try to make this recipe without one!)

Making this recipe will consume between 1 and 1 ½ hours.

This is all the stuff laid out ready to go. The first time I make anything, I always lay everything out so I don’t have to fumble around as I try to find it.

Greasing the Pans Don’t try to make this without silicone baking pans. I have personally thrown away 4 batches of turkish delight that stuck to my pans; it’s like gooey epoxy. The only thing I have found it won’t stick to is lightly oiled silicone baking pans. It’ll even stick to dry silicone! It’ll stick to wax paper! It’ll stick to parchment paper!

I use square baking pans that are 9"x9" bought on amazon.com for $6 apiece. Wipe them with a very very light coat of vegetable oil. All you’re trying to do is fill the microscopic pores in the silicone, you hardly need any oil at all. But you sure do need a bit.

Put the pans on the stove out of the way but in reach. When you’re ready to pour your goop out it’ll be hot and you won’t want to carry it around the kitchen. Make sure the pans are on a flat surface or you’ll get uneven-shaped turkish delight.

In this example we are going to make a 2-flavored batch. Normally, I make just one flavor and it’s a lot easier. But it’s nice to have lemon/clove and rose/pomegranate or something like that – different flavors make your end product more interesting.

Pans on stove with silicone pans and little bowls with flavoring mixes. Since we are making a 2-flavor batch, I have one flavoring mix near each of the silicone pans, to keep things organized.

Flavorings: Either:  

1 tablespoon rose water 1 tablespoon pomegranate juice (mostly for coloring), can use grenadine

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1 tablespoon lemon extract

Or:

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1 tablespoon clove-water tea (take a dozen cloves and boil them in ½ cup of water until there is 1 tablespoon of liquid left. Drain. Use.)

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1 tablespoon mango extract 1 tablespoon lavender tea (take some lavendar blossoms and boil them in ½ cup of water until there is 1 tablespoon of liquid left)

Or:

Obviously, you can have fun with your flavorings. I’ve found that more than 2 tablespoons of water is a bad idea – you’re mixing it into the caramel/goo at the end and if you add too much water it’ll separate out and you’ll have sticky goo instead of turkish delight. If you’re making a 2-flavor batch, halve the quantities of flavorings that you’ll put in each half-batch.

I don’t think that oil-based flavorings work as well as sugary/extract/watery ones. I’ve used pure clove oil and it tended to promote clumps. Instead I prefer to make flavored tea(s) by just boiling herbs or spices in the microwave in a small bowl and draining off the results. You can buy flavoring extracts on amazon.com – make sure you get food flavor not massage oil. There are lots of products that contain "rose petal" and you want the food flavoring not the skin cream. Trust me.

Sugary Syrup:

Juice the lemon, then mix the lemon, the 4 cups of sugar, and 1 ½ cups of water in a saucepan. Turn on the heat and put the candy thermometer in. Stir it occasionally as it comes to a boil. Keep stirring and watch the temperature; when it reaches 230F (soft ball) you’ll be ready to go to the next step.

(Syrup in pan coming to heat while cornstarch mixture sits) While the sugar is boiling on its way to 230 degrees F, put the 1 cup of cornstarch and 3 cups of water in the other saucepan. Add the cream of tartar. Stir it gently.

Initially, when mixed, the cornstarch will clump up into a weird goo. Be gentle when you stir it; cornstarch in water is a non-newtonian fluid and resists being stirred proportionally to how hard you stir it. It’ll take a bit of gentle work but you can turn the cornstarch/water mixture into an evenly-mixed milky liquid. There should be no clumps in it.

Caramel and Cornstarch This is the trickiest part of the whole process. Once the sugar hits 230 degrees F, turn it off, and turn your attention to the corn starch/water mix. Turn on medium heat and stir it constantly while you bring it up to a simmer. When the cornstarch starts to boil it will very quickly convert into a thick paste. You need to catch it right before it does that; pay attention to nothing else and stir the cornstarch while it heats. As soon as you feel it starting to get a bit sticky/thick on the bottom of the pan, lift up your spatula or spoon and if there’s goopy-looking gluey stuff on the bottom, you’re just

about ready to take it off the heat. I usually turn the heat off and stir a bit more and suddenly it’ll begin to thicken into a creamy glue. Do not let it overdevelop – as soon as it turns creamy, pour it into the sugar syrup and stir it in. If it turns into hard rubbery stuff your best bet is to dump it and make another batch of cornstarch really quickly.

(Creamy-looking cornstarch; the stuff keeps thickening as you scoop it out of the pan) The cornstarch/syrup mix will initially be a bit white but as you blend them it should turn clear. Put the heat on and start to bring it back to a boil. Stir constantly and squish any blobs of cornstarch to get them completely mixed with the sugar syrup. If the cornstarch is too tough to mix in, you let it go too far and your turkish delight will be granular and have hard plastic-tasting bits in it.

(mixing the syrup and cornstarch over heat) Boiling Down the Turkish Delight Once the cornstarch/syrup mix have started to boil, keep stirring them. You’ll need to use a spatula periodically to keep it from collecting and hardening on the edge of the pan.

After a while the syrup/goo will start to clear and get gooeyer. If you stir it vigorously, it may separate from the edge of the pan. You’re going to stir the goo for about 40 minutes more or less, and the goo will begin to get slightly yellowish and thicker. You can test how thick it’s getting by taking the spoon out and letting it cool a bit – it should solidify and get gooey.

Finishing If you’re making a single-flavor batch, simply turn off the heat, stir in the flavor ingredient thoroughly, and pour it in the silicone pan. You’re done!

If you’re making a two-flavor batch, take another saucepan (or the cornstarch pan, rinsed) and put it on medium heat so the pan will get warm. If you pour the hot goop into a cold pan it’ll congeal! Pour half of the mix into the pre-warmed pan, then add the flavoring and stir thoroughly. Pour off into the pans.

Let the goo cool overnight. Do not cover. If you’re a perfectionist (like I am!) you can dust the top of the pan-fuls of goo with powder mix while it’s still damp – that way it’ll stick. See the next step...

Cutting and Powdering To finish the turkish delight the next day, you’re going to cut it up and put it in powdered sugar and cornstarch.

Take cornstarch (about 1 cup) and confectioner’s powdered sugar (about 1 cup) and mix them together in a container. You’re going to use this powder to keep the turkish delight from sticking to itself, the floor, your clothes, etc.

Make a flat surface of powder on a cutting board, then pull the goop out of the silicone tray and put it down on the powder. Flip it over as necessary and get both sides covered so they aren’t sticky.

Get a flat-bladed knife like a cleaver or the insanely expensive sushi knife shown above, and powder its edges, then quickly press it through the turkish delight to cut it into strips. Cut fast with a pressure downward; don’t try to draw-cut or it’ll curl and stick to itself. Put the cut strips into the powder container so that the exposed fresh edges get powdered. Then line them up on the cutting board again and cross-cut them.

A small strainer is a good way to distribute powder without rubbing it; simply put some in the strainer and shake it gently over the turkish delight.

Then you’re done!

Storage and Packaging Do not ever put turkish delight in an airtight container. It’ll release moisture and get sticky. My favorite way of storing it is in a little paper bag that I can shake periodically.

You can box it as long as you don’t use an airtight box. This little box of turkish delight was filled with several layers, separated with sheets of parchment paper and powder. It was then wrapped and sealed with wax pressed with the butt end of a live .50 BMG SLAP round. Don’t put live rounds into 400 degree wax!I survived but you might not

ALCOHOLIC DRINK:

Turkish Delight The infamous, powder-dusted, sticky Turkish candy may have inspired this drink, but its bold, perfumed flavor is a far cry from the dessert’s syrupy sweetness.

2 oz. vodka 3/4 oz. fresh lemon juice 3/4 oz. Ceylon tea syrup 2 dashes orange bitters Tools: shaker, strainer, fine strainer Glass: coupe Garnish: orange blossom water Combine all ingredients, shake and double strain into a chilled coupe misted with orange blossom water.

Ceylon Tea Syrup 2 oz. loose leaf Ceylon tea

6 oz. hot water 6 oz. cane sugar Steep the tea in hot water for 5 minutes. Strain the tea leaves and add the sugar to hot water; stir until thoroughly combined.

Turkish Ayran Beverage

Print

Prep time 5 mins

Total time 5 mins

Popular Turkish beverage made by mixing yogurt, milk, sparkling water and a little salt. Perfect for hot summer days. This drink is a cold beverage.

Author: Jessica Knott Recipe type: Drinks Cuisine: Turkish

Ingredients 2 cup Yogurt 7 ounces milk 2 cup water ½ cup sparkling water 1 teaspoon salt 5-10 pieces ice cubes Mint, optional to taste

      

Instructions 1.

Combine yogurt and milk in blender. Blend until creamy; add sparkling water and ice cubes. Drink will become fizzy. Add water (add a little more if it's thick).

Blend on medium speed for 1 minute. Pour in glass and add mint to taste (optional).

Rose Sherbet (GĂźl Ĺžerbeti)

4 fragrant petals of a leafy Rose, red or pink 3-4 tbsp sugar, you can add more if you prefer it sweeeter 1 cup water 1 tsp lemon juice Place rose petals and sugar in a medium sized bowl. Crush the petals with the sugar using your hand until the petals break down very well. Add lemon juice and water. Stir until the sugar dissolves.

Cover the bowl and leave in the fridge* for at least 4-5 hours. Drain using a strainer over a bowl.

Serve with ice cubes. * I prefer to leave this drink in the fridge over night. The taste and colour are much better in this way.

Or: 1 tsp rose water 2 tbsp sugar, you can add more if you prefer it sweeeter 1 tsp lemon juice

1 cup water One drop of pink food coloring Combine all ingredients and blend with an egg whisker or a blender. Leave in the fridge* for at least 4-5 hours. Serve with ice cubes.

Makes 1 glass.

Meal Ideas: - Tarhana Soup, Pilaf with Lamb, Eggplant with Veggie Filling,Chicken with Walnuts and Turkish Baklava.

What is Sherbet?

Sherbet "Ĺ&#x;erbet" is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. There was no custom of drinking water during the meal; sherbet or compote taken in the end replaced the water in the Palaces. Sultans drank fruit juice, lime juice or a sherbet during meals. They used an embroidered porcelain or coconut shell spoon placed on a special open box.

Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented (with gilt flowers) glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.

Sherbet is still a traditional cold drink in Turkey. It is believed that sherbet has healing effects. In the gardens of the Ottoman Palace, spices and fruits to be used in sherbets were grown up under the control of pharmacists and doctors of the Palace.

Traditionally cold sherbet is served on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called "lohusa Ĺ&#x;erbeti (birth Sherbet)" which is crimson in colour and is flavoured with cloves and herbs.

Sherbet is made from fruit juices or extracts of flowers or herbs, combined with sugar, water and ice or snow. Depending on the season, types of fruit sherbets include; pear, quince, strawberry, apple, kizilcik (cornelian cherry), mulberries, pomegranate, bergamot, mint, strawberry, orange, etc. There is also a honey sherbet and a green coloured violets sherbet which is made by pounding violet-flowers and then boiling them with sugar.

Ramadan Ramadan is a very special month for Turks. Two meals, one before sunrise (sahur) and one after sundown (iftar) are taken during Ramadan, referred to as the Sultan of all other eleven months.

Throughout the month, the kitchen is in constant activity. Under the Ottomans, the varieties of courses increased during Ramadan at home. Inviting relatives and friends to the Iftar meal is still in tradition. Using good china, lace table cloths and all copper pots and pans are expected.

Happy Ramadan! I am going to post traditional Ottoman-Turkish recipes for Iftar and Sahur with menus during the Ramadan month, so check back often:)

Turkish Apple Tea (Elma Cayi)

2 1 1 2 4

red apples, do not peel and do not remove the seeds, cut in 4 or 6 orange, do not peel, cut in 4 or 6 stick cinnamon whole cloves cup water

Place all the ingredients in a saucepan, bring to a boil. Turn the heat down and simmer until the fruits are tender. Strain into the bowl pushing gently with the back of the spoon to remove all the liquid. Then pour into the tea glasses.

If you like you may sweeten with honey.

Apple Tea Apple Tea speeds up metabolism increases the amount of urine. It makes people who have weight problem throw edema. Boil the orange with its skin which contains citric acid. Citric acid is also available in medication for losing weight.

Thanks to the mineral salts found in Apple Tea that act as urine remover and blood cleaner. In addition, it strengthens the body against uric acid and rheumatism. Vitamins and mineral salts gives energy and freshness. The presence of vitamin A keeps the respiratory tract, nerve system, blood vessels and the skin healthy.

Apple Tea strengthens both the heart and stomach.

Turkish Tea (Turk Cayi)

4 tsp Turkish tea leaves + 2 tbsp bottled water 3 cups bottled cold water Brewing Tea Turkish-style To make Turkish tea you should use Caydanlik (picture) which is a small tea pot-brewer (demlik) on top of a kettle.

Pour 3 cups of water into the larger kettle. Put the Turkish tea leaves and 2 tbsp of water into the teapot and place it on the kettle. Bring the water in the kettle to boil over medium heat. Then turn the heat off. Wait for the water to settle*, then pour half of the boiling water from the kettle over the leaves into the brewer. Let it brew for about 5 minutes**. Then pour the brewed tea into tea glasses using a small tea strainer. Fill in half of the tea glasses with the brewed tea and the rest with the hot water.

Serve Turkish tea with sugar cubes. I like to have my Turkish tea without sugar with just a few drops of lemon juice. * If you pour boiled water immediately over tea leaves, the tea will lose its vitamins. ** If you extend brewing time, the taste will get bitter. Also freshly brewed Turkish tea should be consumed within half an hour of brewing time.

This recipe produces 4 servings in Turkish tea glasses.

About Turkish Tea In Turkey, tea growers don't use pesticide and Turkish tea doesn't contain much caffeine. For these reasons, Turkish tea is more natural and healthy. The tea is produced in Northeastern (Dogu Karadeniz) Turkey, which is the 5th largest producer in the world. You can find Turkish Tea at local Turkish Grocery stores or online at Tulumba and Taste of Turkey.

Benefits of Turkish Tea - C and E vitamins in tea boosts the immune system and wards against leukemia.

- Caffeine in tea stimulates the nervous system, increases concentration, makes you feel relaxed and comfortable.

- Lowers cholesterol levels.

- Fluoride in the tea helps prevent tooth decay.

- Cleans the liver, lowers blood pressure, stabilizes the kidneys and it's also good for atherosclerosis.

Salep (also known as Sahlep)

1 tbsp Salep, dried powdered roots of a mountain orchid (see below for more info) 1 teacup of milk, cold Garnish: Cinnamon, powdered Place Salep in a small saucepan. Slowly add the cold milk, stirring constantly over low heat. When it reaches a smooth consistency, remove from the stove.

Pour into a teacup and sprinkle some cinnamon on top. Serve while still hot.

What is Salep?

Turkey is the major Salep producing country. Salep is made from the dried powdered roots of a mountain orchid in the Eastern Mediterranean woods. Salep is a traditional Turkish hot drink which was also served during the reign of the Ottoman empire. The roots are rich in starch and the mixture thickens naturally. You should also try Vanilla ice cream with Salep... it has a great aroma and smells delicious:) We love to drink Salep on cold days. It also has medicinal traits, such as for sore throats. It has been used for a long time to treat chronic diarrhea, digesting problems and gum disease.

Lohusa Sherbet (Lohusa Serbeti)

3 cups water 3/4 cup sugar 2 cinnamon sticks 4 cloves 5 drops of red food colour Place all the ingredients in a medium cooking pot. Turn the heat down to medium-low and bring to boil.

Turn off the stove after the sweet smell of cinnamon and cloves was spread into the house. Serve it as hot in the winter, or after cooling in the fridge in the summer.

Childbirth Sherbet is a traditional Turkish sorbet at birth, served hot or cold depending on the season. It is sent to the homes of the relatives and friends and also offered to the guests. It is served with walnuts.

To indicate the sex of the baby, red ribbon is tied to the throat of a pitcher if it is a boy or a red painted fine muslin is tied to the mouth part of the pitcher if it is a girl:) It is advised that the new mother should drink it as much as possible since it increases lactation and makes it more tasteful.

Turkish Coffee with Milk (Sutlu Turk Kahvesi)

This coffee is my grandmother's morning coffee. I loved to drink it with her when I was a kid, and I still enjoy it today.

For this coffee you'll need to broil 100 ml of homogenized (whole) milk in a small pot to get a layer of skin on the surface. Grab it with a spoon, along with a few tablespoons of milk, and place in a small glass cup or mug. Then make plain (no sugar) Turkish Coffee for one person. Pour it in over the milk.

If you like to have some sugar with your morning coffee, the Turkish way to do it is this: Take 2 sugar cubes. The way to use the sugar is, before taking a sip, put one cube in your cheek and start drinking. The sugar will melt in your mouth. When it is gone, replace with the second cube. We call this style "sugar on the side" ("yandan sekerli" or "kirtlama").