Cookery book

INTRODUCTION In the past few years we can observe that food culture has become an important link among societies which have normally been divided by their manners, languages and/or religions.

The relevance of food and cuisine today as indices of integration in Europe stems particularly from the well-established fact that many cultures have in fact been quite resistant to change; at least until recently. The creation of tools such as a "food based index of tendencies toward social, economic and cultural integration" could be used not only to demonstrate changes in taste and styles of eating (which form a particular sensitive indicator of cultural integration), but in fact, go well beyond the realm of food, and head towards establishing the conditions for stronger interaction and even mutual adaptation of European national or regional cultures. One might, therefore, go as far as to consider a "European cultural food policy" an interesting, possibly even important addition to the set of policies of the EU and /or of the Council of Europe, UNESCO or the OECD, aiming at a closer European integration.

Writing a cookery book that contains not only recipes but also historical, social and cultural facts as well as information related to the art and science of cooking aims at revealing the invisible bridge existing between cultures and civilizations not in terms of political issues but in terms of one of the very basic needs of any human being: that of eating.

Throughout the pages, students and teachers tried to view cooking, not as an obligation, but as an inspired, creative art form reflecting values and traditions of old peoples. It involves taking a few ingredients and creating a masterpiece. Recipes were born out of our ancestors' creatively mixing their favorite foods and flavors together or by borrowing or recreating special dishes shared in memorable places or moments with someone special.

Inspired art includes experimenting and learning from mistakes. Even though the young generation may feel that they have no cooking skills

now, all it takes is a little practice, perseverance, and creativity. And a good cookery book to rely on!

We all feel tired at the end of a long day, and most of us just want to pop something in the microwave to serve for dinner, not taking into account how harmful this might be for our health. Maybe we don’t know how to cook or have no interest in it. Yet, healthy and inspired art of cooking is not about the food in and of itself. It’s about the blessings you can provide for family, friends, and even ourselves. Providing a proper meal not only brings others joy and smiling faces, but it touches us much more in return. It’s about the sense of community when coming together around the dinner table and sharing in delicious food and togetherness.

We really hope that by reading the pages of this book many people, young and not so young as well will feel inspired and reconsider food and the whole process of cooking from a different perspective.

POFTA BUNA! AFIYET OLSUN! ENJOY! THE PROJECT TEAM

ROMANIAN TEAM

TURKISH TEAM

Director –Prof. dr. Leonard Vacaru Prof. coordonator – Mihaela Petrache Prof. Nadia Circu Prof. Simona Aldea Prof. Mintenica Butnaru Prof. Cristina Avadanei Prof. Ioana Neagu

Director – prof Celal Arikan Prof. coordonator Can Gursoy Prof. Ahmet Jeren Prof. Ali Burcu Prof. Emel Hayati Prof. Mehmet Soner

Elevi: Cosmin Butnaru Aura Girlovan Robert Sescu Simona Baltatescu Paula Pinzariu Ioana Adelina Birca Andrei Paraschiv Dragos Durea Teodora Mihoc Madalina Dumea Alexandra Roca Diana Pitirici Mirela Esanu Ioana Popescu Cristi Airinei Andrei Popa Ana Maria Buza Alexandra Cojocea

Elevi: Sermin Onur Ozlem Ridvan Ali Tolga Abdullah Mumtaz Deniz Hakan Muhammet Naci Pinar Mengi Tarkan Kadir Metin Kazanci Mehmet Razum Fikret NIhat Ali Evren Zeynep Hakan Cemil Ekrem Aslan Dervis Fehmi Melek Mustafa Oguz Osman Salih

CHAPTER

I

Common Romanian-Turkish Historical Cuisine. Culinary Movements Through History.

I.1 The Development of Turkish Cuisine and Historical Turkish Traditions At the mention of Turkish cuisine, Turkish history should come to mind, because a people does not readily lose their taste in food; they do not give up foods to which they have become accustomed over thousands of years. In addition, women in the kitchen are conservative; they learn their cooking traditions from those before them. Earlier on the environment was conducive to the changing of habits and manners as it is today. But the most important element which comprises the foundation of a people‟s cuisine is their economy.

Since the earliest Turkish history, one of the most important bases, and sometimes, the only base of the Turks‟ economy has been animal husbandry. Whether in Central Asia or in Anatolia after the adoption of a settled lifestyle, the Turks never abandoned animal husbandry. Animal husbandry does not simply mean that everyone has a few cows in their homes. In its greater sense, that is, Turkish animal husbandry, means yayla culture, the practice of transhumance, yearly migration from the lowlands to the mountain meadows and back. The term “sheepherding” does not mean grazing a few sheep. True sheepherding begins with flocks of 200 and more. For this reason, there is little evidence for the assertions that “animal husbandry or sheepherding was practiced in Anatolia before the arrival of the Turks.” The yayla culture came to Anatolia with the Turkmen tribes. During those times in Anatolia, with no security of life or belongings, who could engage in transhumance? The Turks always practiced animal husbandry with military precision. The founder of the Ottoman state, Osman Cari, was also a sheep herder.

The second base of the Turkish economy is wheat. However it would be more correct to broaden this go grains in general, because those who were unable either to obtain or plant wheat, planted the easierto-raise barley and millet. These can also grow in a variety of climates. But economically strong tribes such as the Oğuz in Anatolia ate wheat. The Dede Korkut book, in speaking of non-Turks in Anatolia, belittled them, calling them “infidels who ate millet bread.” This means that the cuisines of other 1

Turks, though based on the same source, could be distinguished one from another based on peoples‟ strength and the materials they used.

“Among the Turks, food is like a symbol, establishing social order.” Throughout history, Turkic societies developed within an order and discipline, because in order to protect their wealth against their surroundings, they developed as “military units.” The places where the people came together were feasts and banquets. The Khans and Beys had an obligation to feed their people and hold feasts. This has remained an indispensable tradition throughout Turkish history. The people even had the right to complain about a Khan or Bey that did not give feasts. During the incursion of the great Selçuk Sultan Melıkşah into Turkistan, the Çiğil and Yağma Turks complained about Melikşah, saying “we did not eat a single bite of his food,”and because of this, were disappointed in him. Among the Turkmens and Central Asian Kazakhs, there are “no classes.” However there is some social stratification among them, and this emerged at feasts and banquets. According to the traditional code of ethics among the Turks, caltraditional code of ethics among the Turks, which they called ülüs, in feasts everyone did not eat whatever part of a roast sheep they wanted. It was predetermined what part of the sheep everyone would eat. This was also a tradition inherited from their forefathers. In other words, the degree of service and bravery of their forefathers was recognized by the people and continued in this manner. The descendants could of course through their own service and bravery increase their ülüs, or the share to which they had a right. Those who committed an unseemly act and were punished would lose their rights to their share. At the feasts and banquets, those who had lost these rights also lost their rights to pasturage and grazing land.

It becomes clear that among the Turks then, food was not simply a substance to be eaten to fill the stomach. Food became a means and a symbol of societal order, which established their honor and discipline. Otherwise everyone belonged to lineage and was at the same level. However service and honor created a stratification among the people.

The boundaries of Turkish cuisine in the world, in terms of the Turkish cultural realm It is most appropriate to begin in the Far East, in China: Throughout history, North China remained within the Turkish cultural realm. For this reason the North Chinese economy also is based on the foundations of animal husbandry and wheat culture. Central and South China on the other hand have a rice-based culture. This is the reason that at a North Chinese restaurant, you can find the same foods as ours, made with beef, our söğüş, our mantı, and even our meat böreks. However in a Central and 2

Southern Chinese restaurant you will find none of these items. The reason for such a deep divide is not coincidental; it is the result of a development lasting thousands of years. In China there is a proverb: North Chinese are afraid of dogs, because dogs are dirty and can hurt them. But dogs are afraid of the Southern Chinese, because South Chinese eat dogs.

The South Chinese are afraid of the North Chinese’ mantı, made from meat and dough, because mantı make South Chinese’ stomachs hurt.

We see that both of these societies have foods to which their bodies have grown accustomed, and it is not at all easy for one to abandon these habits.

The same situation is visible in the Balkans and in the Arab countries. Whatever positive ethnic elements came of the wealth of the Turkish state was adopted by the people under their power. The issue should be examined from just such a simple logic.

The adaptation of new ingredients vegetables into Turkish cuisine

and

The Turks should be credited for their technique at making dolma with vegetables that entered their cuisine later; or other stuffed foods such as dürüm or sucuk. When our landlady in Germany made stuffed cabbage, she had to tie them shut with a string. Earlier on, there was no such dolma tradition in German cuisine, and Turkish cuisine is widespread in Iran, because there is a Turkic majority in Iran. However the names of these foods have been Persianized, with the exception of dolma of course. The Persian word for dolma has remained “dolmeh.”

Eggplant became available to the Turks very late; it arrived in Europe before it came to us. However in Europe there is no karnıyarık, no imam bayıldı, söğürtme or hünkar beğendi. This difference is the result of a cooking technique. That is, the Turks, who made pide with meat and many similar foods, applied this same technique to the preparation of eggplant and came up with dishes such as karnıyarık and imam bayıldı. Some of the words having to do with the cooking of eggplant are Central Asian in origin, for example söğürtme or patlıcan söğürtmesi.

In this paper I could only address, within the context of Turkish culture, the “bounds and criteria that set Turkish cuisine apart from other cuisines.” The dishes made with milk and yogurt are heirlooms which have come down to us from the herdsman transhumant Turks who formed the first Turkish state.

The dishes with meat and dough are a second cuisine, invented and developed by Turks living in the villages and yaylas, and have their own special flavors. Now kebab shops, which have entered our large cities with a millennia-old cooking tradition, have reduced the numbers of our classic restaurants nearly 3

to the point of eliminating them. This means that Anatolian Turkish cuisine was like a representative of a higher civilization and taste. Intentionally or otherwise, they are taking our tastes back towards our old Turkish traditions.

Source: Bulletins of the Symposium on Turkish Cuisine, Ministry of Culture and Tourism, Bureau of National Folklore Research Publications: 41. Seminar congress bulletin series: 12, Ankara University Press, Ankara, 1982.

Ottoman Cuisine In the late 13th century the Ottoman State, founded in northwestern Anatolia in the area of the Sakarya River and the valleys of its tributaries, developed rapidly and grew into a great empire. Taking the place of its predecessor the Byzantine Empire and wiping it from the map, the Ottomans became a great political presence as well as the most powerful representatives of the Islamic world. People from regions quite remote from each other, and from different ethnicities ad cultures were gathered together under a single political umbrella(1). Spreading over three continents, the Ottoman Empire thus blended with many different culture and as in every area, so in the areas of food and drink as well, found itself in cultural exchange with them in them.

Parallel to the development and growth of the Ottoman Empire, the cuisine of the palace also showed great development, and the gathering of high-ranking palace residents became one of the most important social activities of the period. This gave rise to the development of extremely rich and delicious dishes which displayed all the creativity and skill of the cooks(2). Sultans and state officials, in order to feed and hold feasts for foreign guests, ambassadors and other palace guests, had their cooks develop certain recipes. Of those working in the palace and mansions, the chefs were among the most beloved; French statesmen asked permission to retain the chefs which Sultan Abd端laziz took with him on his visit to Paris(3). During the rise of the Empire, the Ottomans added the cuisine of every area they conquered to their own cuisine(4). Thus the cuisine of the Ottoman palace and Istanbul in 4

particular became even richer during this period, to reach its peak in the 18th and 19th centuries when the Empire was moving into faster decline(5).

The Organization of the Kitchen and Rules Concerning Food in the Palace Kitchens Historians have classified the period from the establishment of the Empire until the end of the 16th century the “Classical Period;” the following period lasting until the 18th century the “Post-Classical Period,” and the 19th and 20th centuries, during which various experiments in modernization were undertaken, the “Final Period (1).” The historian Cevdet Paşa said, “If Istanbul had not been conquered, the Empire would not have attained this elevated power.” According to this him, Istanbul was in one of the most ideal geographical locations in the world, and it was natural that whatever state owned it would also have power over other nations. As Napoleon said, “If there were a single world government, its center should be Istanbul. (6).” Clearly, Istanbul has never lost its importance throughout history.

After Fatih Sultan Mehmet (Mehmet the Conqueror) took Istanbul and settled in Topkapı Palace, he also decreed the official etiquette and manners concerning food and eating. For this reason, the kitchen held an important place in palace life. Every day, Topkapı Palace produced food for 1,500-2,000 people, including servants, Janissaries, members of the Divan, civil servants, the Sultan and his family; and on feasts and other special days this number increased threefold(5).

Receptions and feasts given at the Divan for foreign ambassadors followed more or less the same protocol. Large silver trays bearing food brought by palace servants were placed on low tables and the guests ate in small groups. Information on this subject gained from foreign ambassadors and travelers as well as Ottoman sources show that Turkish society included an extremely rich culinary tradition and practice. In addition, weddings, military decorations and celebrations included some of the most brilliant pages of Ottoman history. With their ceremonies, guests, tributes, displays, and food and drink served, these celebrations were a cultural treasure.

I.2 A Short Incursion into the History of Romanian Cuisine Archaeological evidence that has come to light in the last 50 or 60 years suggests that our ancestors, the Dacians, in the second century AD, enjoyed a somewhat frugal mealtime, during which they partook of meat dishes (veal cooked on hot embers, roasted wild pigeon, spit-roasted game meat), honey, aromatic wines, and fruits, such as grapes, apples, and pears.

It is clear that all these food sources were possible due to the geographical zone, one which allowed the raising of animals, the cultivation of crops, as well as advantages the many talents of the Dacians, hunting numbering among them.

Although they excelled at breeding cattle and were good at growing crops, the Dacians were not as adepts at preparing dairy products, preferring to consume milk (from sheep and cows) in its raw form, while the vegetables which were known to them at the time were eaten boiled (boiled millet, boiled buckwheat, as well as the celebrated boiled wheat, which, as time passed, become what we know today in Romania as „coliva’, a type of porridge).

The Roman occupation brought with it to our lands, among other things, the well-known pie called „placinta’ (placenta in Latin), a range of soups and broths, bread (flatbreads or baked breads), cold5

pressed olive oil kept in amphorae, as well as the cloche (an earthenware pot with a bell-shaped lid; an ancestor of today‟s pressure cooker).

Due to our geographical position, and due too to the riches our country has always had, it has been the target of various invading peoples, a fact that has left its imprint on the way in which Romanian cuisine has evolved.

Being a people always under threat, Romanians learnt to eat on the run, keeping clear of the paths of the invaders, something that lead to the consumption of raw herbs and salad vegetables such as sorrel, lettuce, rhubarb, and coltsfoot, as well as raw meat, dry cured under their saddles.

Between the 3rd century AD and the 12th century AD, vegetable borsch with meat entered into the diet of the Romanians by way of the Slavs from south of the Danube, as did the two-pronged fork, brought in by Venetian merchants and used in the houses of local lords.

Between the 13th century and up until around 1820, there was the period of Ottoman occupation, but alongside this there were Greek, Arab, Armenian, and Byzantine influences on Romanian cuisine.

It was in this period that Romanians began to devour pilaf, ciulama (meat in white sauce), tocanita (stew), tuslama (tripe stew), moussaka, ghiveci (stew), zacusca (eggplant chutney), sis kebabs, baklava and sarayli pastries. They also brought us eggplants (a vegetable still used a lot in Turkish food), tomatoes, onions, peppers, okra, quinces, melons, and sweetcorn.

At the same time coffee was introduced, as was tobacco and the hubble-bubble pipe.

As a result of the Ottoman occupation and the considerable victories which the Sublime Porte inflicted on us, Romanians were forced to adapt to the situation and cultivate more corn (which the Turks didn‟t want, something that lead to our wel-known form of polenta; mamaliga), and also to raise more pigs (which, similarly, due to their Islamic religion, the Turks did not care for either, preferring lamb and beef), which in turn lead to the Romanian custom of „pomana porcului’, in which a person who slaughters a pig will invite those around him – friends, family, neighbours – to come and share the first meal prepared from the meat and offal of the pig.

Also in this period of history, the influence of the Greek Orthodox patriarchy on the majority of the land owners pushed the church towards a more rural environment, where the majority of the 6

monasteries were to be found; an action that lead to the birth of the gastronomic calendar of religious vegan fasting periods (called „post’ in Romanian). This meant that various foods were assimilated into the Romanian diet, such as; sarmale (stuffed cabbage leaves) with walnuts or raisins, baked celeriac with olives, „caviar’ for post (usually made with semolina flour), vinegary dock leaves, mashed nettles with garlic sauce and mamaliga, monastery-style mushroom stew, mashed beans, eggplant croquettes, and others.

The westernization of Romanian food began in the 1700s. The Austro-Hungarian Empire began to influence the Transylvanian regions of Ardeal and Banat; the Russians made culinary inroads into Moldova; France, Greece, and Italy influenced Muntenia in the south; while Turkey continued to influence the eastern region of Dobrogea.

The greatest period of change occurred in the 1800s when an entire generation of children, born of the 1848 revolution and period of national revival and the children of the wealthy and influential boyar families who had studied in the great universities of Vienna, Paris, and Berlin, now came home with new revolutionary ideals and an intense thirst for the modernization of our country. The first cookery books written in Romanian also began to appear in this period, and amongst these pioneers appeared the writers M. Kogalniceanu and C. Negruzzi with their already celebrated collection entitled “200 tried and tested recipes, pastries and other household things”. So it was that these two renowned Moldavians, just as they had made their mark in the literary and political history of the country, also influenced the revolution of Romanian food, which Negruzzi had described as „a primitive cuisine‟, and which Kogalniceanu declared that in Romania was eaten carelessly, 'as-it-comes', and that „choice dishes‟ did not exist.

The truly modern period in Romania cuisine started, however, after the Great Unification of 1918, when, in Bucharest and other major cities around the country, luxurious restaurants began to open, into whose kitchens chefs would be brought in from the west, in particular from France or Germany, as well as the numerous local eateries that opened up around city neighbourhoods providing popular music to their clients.

With the arrival of Communism in 1947, Romanian gastronomy suffered some new modifications, starting with the censorship and eventually the elimination, as far as possible, of signs of westernization (they being maintained more or less exclusively for the social elite of that period) and eventually arriving at a more scientific and practical form of provisioning.

This period left a long-lasting impression on the „culinary‟ attitude of Romanians, who, once they had escaped from the bonds of those times, made a beeline straight for anything imported and beautifully packaged, without taking into account how healthy it was or was not, quickly getting used to purchasing fast food and junk food to the detriment of traditional Romanian dishes, which, are quite unfairly ignored by the majority of the population.

And now, in brief, here is a gastronomic map of Romania: - Dobrogea is influenced by Turkish, Aromanian, Greek, Tartar, and Lipovan cuisines, and also by its geographical position bordering both the Black Sea and the Danube, resulting in the widest variety of 7

fish dishes found in the entire country. We find here the famous fish borsch, fish sausages, sarmale stuffed with fish, moussaka, doughnuts, sorbets, Dobrogean sheep‟s cheese pie, fish sauces and spreads, garlic paste, baklava, and other sweet pastries, and much more.

- The cuisine of Moldova is somewhat more refined and is influenced mostly by Russian cuisine. This is the homeland of the cheese and egg soufflé, the sweet cheese pasty, and the meatball, of many famous borsches and poultry soups garnished with lovage, stews with mamaliga, and lamb‟s offal pie, of sausages made of chopped pork, of sweet loafs, and plaited pastries.

- Ardeal and Banat have been heavily influenced by Austro-Hungary. The Ardeleni are the most Germanic of the Romanians, eating well and working hard. Pork fat, smoked or boiled, but well prepared, is consumed all year round, be it in its purest state or as an addition to various dishes in the form of „chisaturii’ (smoked fat, finely chopped and mixed with onion, which is added to soups, stews, and other dishes); pork sausages, fresh or smoked, prepared according to Saxon or Hungarian recipes, adapted to the tastes of the locals; black puddings and offal sausages; pork scratching cold of hot; „chisca’ pork and rice sausages; the mixture of dripping and onion called „rantas’ which is used to thicken most of the soups in the Ardeal and Banat regions; soups flavoured with tarragon and soured with vinegar or cabbage brine and enriched with egg yolk, flour, and sour cream. Moreover we find broths with semolina-flour dumplings or homemade noodles. It is here that we encounter the Viennese schnitzels, as well as Hungarian goulash soups, paprika dishes, lettuce soup garnished with fried egg and smoked ribs, and not forgetting the cakes covered with cream and walnuts, and the omnipresent pork dripping (as in this region pork is the star ingredient) that turns up in so many recipes, from the soups right through to the pastries.

- Muntenia is a region which has come under many spheres of influence: French, Italian, Bulgarian, as well as from the East through the Greek, Turkish, Jewish (stuffed pike, for example) or Russian (many soups come to us from them), and thus Muntenians are amongst the most renowned soup-makers in Romania.

I.3 The Turks in Romania The presence of the Turkish community in Romania goes back to the 13th century when about 12,000 Tatars settled in the Dobruja region. The Ottoman Turkish colonisers emerged in the same region during the 15th century, and by the 17th century most of the settlements in Dobruja had Turkish names. In the nineteenth century, Turks and Tatars were more numerous in Dobruja than the Romanians.

After the end of Ottoman rule the Turks of Romania, despite nearly losing their cultural identity under various pressures, are striving hard to preserve their customs and traditions, and pass these on to future generation.

In this context, we will examine the important place of eating and culinary habits within the values of the Turks living in Romania. The chief characteristics of this cultural wealth are: As the Turkish and Romanian peoples lived in among each other for centuries, may different Turkish dishes have entered Bulgarian cooking, many of which have 8

still preserved their Turkish names. Among the first to come to mind, for example, include turşu, paça, işkembe, kıyma, yufka, musakka, yahni, imambayıldı, güveç, köfte, kavurma, kapama, kebap, çömlek kebabı, çöp kebabı, tas kebabı, şiş, sarma, börek and yoğurt.

Yogurt, a food enjoyed today in Europe and America, passed to these continents via the Bulgarians and Romanians.

Turks living in Romania maintain a strong tradition of Baklava making, especially for religious holidays and celebrations, the feast (Bayram) of Ramadan in particular, where the making of baklava begins a week before the holiday. The baklava is sent to special bakeries to be cooked, and on these days, large crowds gather outside the bakeries. Names or other markings are written on the pans to avoid confusion. Following the Bayram prayers, baklava is served to those who come to visit their parents, close relatives and neighbors, and is sent to their nonMuslim Romanian neighbours as well.

Similarly, the Turks living in Romania also hold festive celebrations of the Feast of the Sacrifice. The meat of the slaughtered animals is first distributed to those who could not make a sacrifice, relatives, neighbors and the poor. Romanian neighbours are also not forgotten; they are also given boiled mutton.

As fruits and vegetables were not plentiful in every season in Romania until fairly recently, winter preparations were a very important part of the Turks‟ culinary culture. This accounts for the broad variety of soup components, pickles and preserves, dried vegetables and fruits and various canned and brined staples. It was traditional in every Turkish home to make at least three types of fruit preserves. When women visit each other, they always serve a spoon of preserves accompanied by a glass of water. The main types of preserves made are cherry, tomato, plum, squash, grape, sour cherry, apricot, peach, quince, apple, pear and rose. Just before they are removed from the heat, it is common to add a few washed rose geranium leaves, which lends a pleasant aroma to the preserve.

The order of dishes served on special occasion meals is: Soup, a dish of vegetables and meat, kapama, börek, a sweet (revani, milk/yogurt cake, kadıngöbeği, baklava), stuffed vine leaves with meat, yogurt, and Turkish coffee.

9

CHAPTER II REGIONAL FOOD IDENTITY. REGIONAL AND CULTURAL EATING HABITS PART 1 Obiceiuri culinare româneşti Bucătăria românească este denumirea pe care o poartă rezultatul sintetizării, în timp, a gusturilor ș i obiceiurilor gastronomice specifice poporului roman. Ea este diversă, cuprinde nenumărate obiceiuri ș i tradiț ii culinare, mâncăruri specifice, împreună cu obiceiuri provenite prin intersectarea culturii romanesti cu tradiț ii ale altor popoare, cu care poporul roman a intrat în contact dealungul istoriei. Bucătăria românească cuprinde atât bucate de zi cu zi cât ș i preparate specifice de sărbătoare. Poporul roman fiind creș tin încă de la începuturile formării sale, Bucătăria românească cuprinde numeroase bucate de praznic rânduite în funcț ie de anotimpul ș i sărbătoarea pomenită. Bucatele româneș ti sunt alcătuite atât din legume, cereale, uleiuri vegetale, lapte, produse lactate cât ș i din carne ș i subproduse din carne. Un loc aparte în Bucătăria românească îl au dulciurile, plăcintele, dulceț urile.

Unul dintre feluri de mâncare tipic româneș ti este mămăliga. Aceasta este o fiertură de făină de porumb, cu sare ș i uneori poate avea adaosuri ca zer, unt, brânză în funcț ie de preparatul final obț inut. Ea era folosită foarte des în alimentaț ia ț ăranilor agricultori ș i a crescătorilor de animale ș i înlocuia pâinea care în perioada istorică preindustrială era obț inută în gospodărie prin prelucrarea manuala. Foarte des în bucătăria românească se foloseș te carnea de porc, dar se consumă ș i carnea de vită, pui, oaie sau miel, precum ș i carne de vânat.

Praznicele rânduite de Biserică au adus un aport deosebit în cultura gastronomica românească, aducând o gamă foarte bogată de bucate de sărbătoare. Specifice praznicelor sunt mâncăruri precum cârnaț i, caltaboș i, piftia, cozonacul, sarmale. Mesele principale sunt micul dejun, prânzul ș i cina.

Micul dejun poate fi alcătuit din produse lactate: lapte, brânză, iaurturi, brânzeturi proaspete sau fermentate, cereale sau pâine; produse din carne: salam, ș uncă, slănină; ouă preparate fierte, omletă, ochiuri sau în diverse combinaț ii cu legumeș i carne, fructe proaspete sau preparate sub formă de gemuri sau dulceț uri. Pentru persoanele care lucrează până târziu după ora 17 micul dejun este necesar să fie mai consistent, renunț ânduse deseori la masa de prânz care se poate înlocui cu o gustare.

Prânzul obiș nuit este alcătuit din trei feluri de mâncare: ciorbă sau supă, din carne ș i legume, sau numai din legume mai ales pentru zilele de post, sau salate de legume, carne; felul doi mâncare alcătuit din legume, sau legume ș i carne în diferite moduri de preparare, soteuri, mâncăruri, fripturi, etc.; felul trei, desertul, alcătuit din prăjituri, plăcinte, fructe, tarte sau 10

preparate din aluaturi ș i fructe. Pentru zilele de sărbătoare, duminica sau praznicele creș tine, se adaugă la masa de prânz aperitive cum ar fi salate de legume sau carne însoț ite de diverse sosuri, mezeluri, pateuri de carne, brânzeturi sau preparate cu brânză, plăcinte, merdenele, pateuri, ș i se adaugă un desert mai bogat, cum ar fi cozonaci, prăjituri, torturi, brânzeturi cu fructe. Pentru copii în perioada de creș tere (1-10 ani), adolescenț i (14-17 ani) ș i persoanele în vârstă (60-100 plus) conț inutul meselor de peste zi se suplimentează cu o gustare la ora 10 dimineaț a, constând dintr-un pahar cu lapte, un iaurt mic, un pahar de suc de fructe, un fruct sau o felie de pâine cu carne sau brânză, ș i se adaugă încă o gustare la ora 17 alcătuită dintr-un ceai sau un pahar cu lapte, 1-2 felii de pâine cu unt, gem, cu preparate uș oare din aluaturi, lapte, carne sau fructe.

Pentru creș tinii care respecta posturile rânduite de religia organizată, o atenț ie deosebită trebuie acordată aportului zilnic de calorii ș i vitamine, raportat la munca prestată ș i atenț ie deosebită pentru a înainta în răbdare ș i înfrânare, însoț iț i de sfaturile medicului. Bucătăria românească oferă o gamă bogată ș i variată de mâncăruri ș i produse de post.

Cina are aceeaș i compunere ca ș i prânzul, însă se exclud în general alimentele a căror digestie presupune un effort îndelungat pentru stomac, cum ar fi cele preparate cu maioneză, ouă sau icre.

Una dintre cele mai importante băutură este vinul, România având o bogată tradiț ie în prepararea lui.

România este al nouălea mare producător mondial de vinuri, iar recent piaț a de export a început să crească. Se produc o mare gamă de soiuri locale (Fetească, Grasă, Tamâioasă) dar ș i Feteasca (Riesling, Merlot, Sauvignon blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel). Berea este ș i ea consumată cu plăcere de către români, însoț ind adeseori alimente din bucătăria tradiț ională germană sau românească. O altă băutură preferată de români este ț uica(rachiul de prune, pălinca, obț inute prin distilare), România fiind al doilea mare producător mondial de prune.

Mâncăruri specifice româneș ti de Crăciun Sărbătoarea Naș terii Domnului Iisus Hristos sau Crăciunul, reprezintă pentru poporul roman (în special cel Creș tin Ortodox) un prilej de mare bucurie.

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După postul Crăciunului, perioadă de înfrânare atât trupească cât ș i spirituala dezlegarea la mâncarea de dulce aducand după sine numeroase obiceiuri ș i un potpuriu de preparate din carne de porc ș i dulciuri de sărbătoare. Tăierea porcului se face în ziua de Ignat.

Din carne de porc, pentru praznicul Crăciunului, se prepară slănină, cârnaț i, cartaboș i, tobă, sarmale, friptură de porc, ciorbă de oase.

Dulciurile care sfârș esc masa de sărbătoare, sau cu care sunt omeniț i oaspeț ii care calcă pragul casei ș i colindătorii, sunt: cozonacul, plăcintaș i lipiile.

Toate aceste preparate prezintă diversificări în funcț ie de zona etnografică ș i sunt însoț ite de băuturi specifice fiecărei zone: ț uică, palincă, diverse vinuri.

Mâncăruri specifice româneș ti de Bobotează (Botezul Domnului) Sărbătoare mare pentru întreaga creș tinătate, Botezul Domnului (Boboteaza), aducand după sine un arsenal de obiceiuri ș i bucate tradiț ionale care să bucure trupeș te ș i sufleteș te pe cei omeniț i.

Amintind de îngheț urile Bobotezei, când temperaturile reci culminează în perioada de iarnă, se prepară mai întâi piftiile. Acestea preparate din picioare de porc, urechi, guș ă, muș chi ș i aromante cu usturoi trebuiesc pregătite ș i aș ezate pe foc în ziua în care intră Preotul cu Botezul ca să sfinț ească cu Sfânta Aghiazmă Mare întreaga gospodărie.

Nu lipsesc sarmaleleș i carnea friptă cu cârnaț i.

Dulciurile obiș nuite sunt lipiile, preparate cu aluat de cozonacș i unse cu ou ș i smântână. Lipiile altfel obț inute se servesc tradiț ional la mesele de botez ale creș tinilor, amintind de turtele făcute pentru Domnul Iisus Hristos de Maica Precista în timpul Fugii în Egipt. Alături de ele se pot mânca prăjituri ș i cozonaci.

Mâncăruri traditionale româneș ti de Paș ti Masa tradiț ională pentru Paș ti este alcătuită la creș tinii români din: drob de miel, ciorbă de miel, friptură de miel, ca dulciuri se mănâncă cozonacul cu diverse umpluturi ș i pasca cu brânză.

Alături de aceste bucate se pregătesc ouă roș ii. Tradiț ia populara spune că, la răstignirea lui Iisus Hristos, Maica Domnului a adus un coș cu ouă pe care a vrut să le dea paznicilor. Aceș tia au refuzat darul, batjocorindu-L ș i mai mult pe Iisus. Plângând în hohote, Maica Domnului a 12

lăsat coș ul la picioarele Răstignitului. Sângele, ș iroind din trup, a împestriț at ouăle. Uitânduse la ele, Iisus Hristos a ș optit că din acea zi toț i creș tinii vor vopsi ouă roș ii. În felul acesta, ouăle roș ii au devenit un simbol al învierii.

Postul Paș telui, cel mai lung ș i cel mai aspru post de peste an, presupune ca trecerea la mâncăruri de dulce să fie cumpătată ș i cu chibzuială.

English

Romanian food habits Romanian cuisine is the name given to the result of synthesis, throughout time, of specific culinary tastes and habits of the Romanian people. It is diverse and contains many customs and traditions, culinary dishes , along with habits from the intersection of gastronomic culture with traditions of other peoples with whom Romanian people came in contact throughout history .

Romanian cuisine includes both daily dishes and special celebration dishes. As the Romanians have been Christian since their beginnings, Romanian cuisine contains many feast dishes according to the season and the celebration. Romanian dishes are made with vegetables, grains, vegetable oils, milk, dairy products, meat and meat products . A special place in Romanian cuisine is reserved to sweets, pies and jams.

One typical Romanian dishes is corn bread or polenta. This is a corn meal gruel, with salt, and sometimes whey, butter or cheese may be added according to the final dish. It was used frequently in the diet of peasant farmers and breeders and replaced the bread which in pre-industrial historical period was obtained in the households by manual processing. Romanian cuisine uses pork very often, butalso beef, chicken, mutton or lamb and venison.

The feasts established by the Church have brought a major input in Romanian culinary culture, involving a wide range of festive dishes . Specific feast dishes are sausages, black pudding, jelly , cozonac ( a sort of cake ), sarmale(stuffed cabbage or vines).

The main meals are breakfast, lunch and dinner .

Breakfast can consist of dairy products: milk, cheese, yoghurts, fresh or fermented cheeses,cereals or bread; meat products: sausages, ham, bacon, eggs – boiled, scrambled, poached or in various combinations with vegetables and meat; fruit: fresh or prepared as jam or preserves . For people working late after 17 o’clock breakfast should be more consistent , often giving lunch up and replacing it with a snack.

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Usual lunch consists of three courses : ciorba (sour soup) or soup, made with meat and vegetables or just vegetables especially for fast days , or vegetable and /or meat salads; main course is made with vegetables, meat and vegetables prepared in different ways: sautéed dishes, steaks, etc.;the dessert consists of cakes, pies, fruit tarts and pastries. For holidays, Sundays and Christian feasts at lunch there are added appetizers such as vegetable/meat salads accompanied by various sauces, sausages, meat pastry, cheese or cheese dishes, pies, merdenele, and also a richer dessert such as cozonac, cookies, cakes, cheese with fruit. For children in their growing period ( 1-10 years ), adolescents ( 14-17 years) and elderly ( 60-100 plus) the three meals of the day are supplemented with a snack at 10 am, consisting of a glass milk, a little yogurt, a glass of fruit juice, a fruit or a slice of bread with meat or cheese, and another snack at 17.00 consisting of tea or a glass of milk, 1-2 slices of bread with butter, jam, light dishes of pastry, milk, meat or fruit. For Christians who fast according to their religion rules, particular attention should be paid to the daily intake of calories and vitamins in relation to their work andspecial attention to enhance their patience and restraint, accompanied by medical advice. Romanian cuisine offers a rich and varied range of dishes and fasting products.

Dinner is similar to lunch, but generally it excludes dishes which involve a lengthy digestion such as those prepared with mayonnaise, eggs or roe.

One of the most important drinks is wine, Romania having a rich tradition in its preparation. Romania is the ninth largest producer of wine, and recently the export market has started to grow. We produce a wide range of local varieties (Fetească, Grasă,Tămaioasă) and universal (Riesling, Merlot, Sauvignon Blanc, Cabernet Sauvignon, Chardonnay, Muscat Ottonel). The beer is also enjoyed by the Romanians, often accompanying dishes from traditional Romanian or German cuisines. Another Romanian favorite drink is tuica or pălinca (a sort of brandy) obtained through distillation). Romania is the second largest producer of plums in the world.

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Romanian Christmas Dishes The Holiday of Jesus Christ’s Birth or Christmas, is an occasion of great joy for the Romanian people (especially the Orthodox Christians) .

After Advent, a period of both body and spirit abstinence, permission to get back to normal eating entails numerous habits and a medley of pork dishes and sweets to celebrate.

Butchering is done on the day of Ignat(20th December).

From pork, for the Christmas feast, people prepare bacon, sausages, caltaboşi (a sort of black pudding), tobă, sarmale( stuffed cabbage or vines), roast pork, bone sour soup.

The sweets for the holiday dessert, that are served to the guests and carolers are: cozonac, cakes and pies.

All these dishes are varied according to the ethnographic area and are accompanied by specific beverages: tuică, pălincă, various wines.

Romanian Dishes for Epiphany ( Theophany )

An important celebration for the whole Christendom , Theophany ( Epiphany ) entails an arsenal of customs and traditional dishes to enjoy both the bodies and souls of the people.

Reminding of the Epiphany frosts when cold temperatures culminate in winter, piftia ( a sort of jelly ) is prepared first. This dish made of the pig’s feet, ears, goiter, muscles and flavoured with garlic must be prepared and placed on the fire on the day the priest enters the household to purify it with the Holy Water.

Stuffed cabbage, sausages and roast meat do not miss form the table .

The traditional sweets are lipiile (a type of flat bread) prepared with cozonac dough and smeared with beaten egg and cream. Lipiile are traditionally served after the Baptism of a Christian, reminding of the cakes made by saint Mary for Jesus Christ during the escape to Egypt . People can also eat cookies and cozonac.

Romanian Easter Dishes

Traditional Easter Meali consists of: haggis, lamb stew, roast lamb. The desserts include cozonac with various fillings and pască ( a special Easter cake made with cozonac dough and cheese).

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Besides these dishes, hard boiled egges are dyed in red . Popular tradition says that at the crucifixion of Jesus Christ, Virgin Mary brought a basket of eggs she wanted to give the guards . They refused the gift , and taunting Jesus more. Sobbing, Our Lady left the basket at the feet of the Crucified . The blood dripping from the flesh speckled the eggs . Looking at them, Jesus whispered that from that day on all Christians will dye red eggs. Thus, red eggs have become a symbol of resurrection.

Lent , the longest and the toughest fasting period of the year, means that switching to meat, egg and cheese dishes to be sober and thoughtfulness .

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RETETE TRADITIONALE ROMANESTI /ROMANIAN TRADITIONAL RECIPES APERITIVE/APPETIZERS

RO

EN

Ochiuri ca la ţară

Country Fried Eggs

Ingrediente: 8 ouă, 150 g slănină 4 roşii 150 g brînză nesărată dată prin răzătoare sare piper negru măcinat 1 lingură de verdeaţă tăiată Mod de preparare: Slănina se curăţă de sare şi se taie cubuleţe mici, se prăjeşte puţin. Apoi se toarnă ouăle şi se prăjesc ochiuri pe o parte şi pe alta. Se pun în farfurii cu gălbenuşurile în sus. Se servesc cu brînza şi roşii, presărate cu verdeaţă.

Ingredients: • 8 eggs • 150 g bacon • 4 tomatoes, • 150 g unsalted cheese grated • salt • ground black pepper • 1 tablespoon chopped green

Method: The bacon is desalted and cut into small cubes, and then it is slightly fried. Then the eggs are added and fried on stove on both sides. They are put on the plates with the yolks up. This dish is served with cheese and tomatoes sprinkled with greenery.

POFTA BUNA!

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Dejun ţărănesc

Ingrediente: 6-8 ouă 150 g slănină ½ pahar smîntînă ½ lingură făină de grîu 2 linguri lapte sare piper negru măcinat 4 roşii 2 linguri de unt Mod de preparare: Laptele, faina, ouăle, smîntîna, sarea şi piperul se amestecă şi se bat pînă la obţinerea unei mase omogene. Într-o tigaie călită se pune slănina sau şunca tăiată felii mari, se prăjeşte puţin, apoi se toarnă amestecul şi se coace la cuptor pînă este gata. Se serveşte cu mămăligă.

Country Breakfast

Ingredients: • 6-8 eggs • 150 g bacon • ½ cup sour cream • ½ tablespoon of wheat flour • 2 tablespoons milk • salt • ground black pepper • 4 tomatoes • 2 tablespoons butter Method: Mix the milk, flour, eggs, butter, salt and pepper until homogenous. In a pan with hot oil put bacon or ham largely sliced, fry a little, then pour the mixture and bake in the oven until ready. Serve with polenta.

Drob de miel

Ingrediente: 18ffinity18 de la un miel (splina, ficatul, rinichii, inima)

Haggis

Ingredients : • lamb organs ( spleen , liver, kidney , heart) • 5-7 onions 18

5-7 fire de ceapa verde 4 fire de usturoi verde 3-4 oua 1 legatura de patrunjel 1 legatura marar 1 prapure de la miel sau pesmet sare si piper 2-3 oua fierte, tari formă dreptunghiulară metalică pentru copt

• 4 sprigs of green garlic • 3-4 eggs • 1 bunch of parsley • 1 bunch of dill • 1 lobe of lamb or breadcrumbs • salt and pepper • 2-3 hard boiled eggs • rectangular metal baking tray .

Mod de preparare: Se spala bine organele in apa rece. Se taie in bucati de 3-5 cm, se curata de pielite, cheaguri de sange etc. Se lasa 10-15 minute in 3 parti apa si 1 parte otet sa iasa orice eventual miros.

Se pun la fiert in apa rece (fara sare).

Method: Wash well the organs in cold water. Cut into pieces of 3-5 cm , remove skin , blood clots , etc. . Allow 10-15 minutes in 3 parts water and 1 part vinegar to escape any possible smell .

Boil in cold water ( no salt ) .

Se ia spuma si se fierb circa 20-30 de minute.

Se arunca apa. Se lasa sa se raceasca putin (cat sa le puteti lua cu mana).

Take the foam and boil for 20-30 minutes .

Throw the water away. Allow to cool slightly ( till you can take them with bare hand ) .

Se dau organele fierte prin masina de tocat laolalta cu toate ingredientele (fara oua). Se gusta de sare si piper. Se pun ouale batute cu furculita si se amesteca bine.

Grind the boiled organs together with all the ingredients (except eggs) . Taste to see if there is enough salt and pepper. Add the eggs beaten with a fork and mix well .

Arata ca o pasta inchegata, nu mai este faramicioasa. Daca cumva mai este faramicioasa se poate pune smantana, 2-3 linguri sau, de ce nu, inca un ou. Daca nu aveti prapure se unge tava cu ulei si se tapeteaza cu pesmet.

It looks like a congealed paste , not crumbly .

In case it is somewhat crumbly, you can padd sour cream, 2-3 tablespoons or , why not , another egg.

If you do not have lobe, grease the pan with oil and coat with breadcrumbs .

Prapurele se spala in cateva ape. Daca vi se pare prea multa grasime puteti s-o inlaturati cu un cutit sau pur si simplu cu mana. Se pune prapurele pe fundul tavii cu marginile in afara, se pune carnea, iar cu prapurele ramas in afara se acopera.

Wash the lobe several times. If it seems too fatty, you can remove it with a knife or simply by hand. Put the lobe on the pan bottom, edges out , then put the meat and cover with the lobe edges .

Se da la cuptor aproximativ 50 de minute pana se rumeneste frumos, in cuptorul preincalzit la 350°F. Se lasa sa se raceasca si apoi se scoate din tava. Se pastreaza in frigider invelit in folie de plastic.

Bake for about 50 minutes until nicely browned in the oven preheated to 350 ° F. Allow to cool and then remove from pan. Keep it in the refrigerator wrapped in plastic .

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Ardei umpluţi cu brînză

Ingrediente: 4 ardei medii (de preferinţă de culoare roşie sau portocalie) pătrunjel verde Pentru umplutură: 1½ pahare brânză dată prin răzătoare 100 g unt 3-4 căţei de usturoi 2 linguri verdeaţă tăiată mărunt 10-15 măsline fără sâmburi (la dorinț ă) piper negru măcinat Mod de preparare: Ardeii se spală, se taie partea de sus împreună cu pedunculul şi seminţele. Timp de 1-2 minute se opăresc, apoi se scurg prin strecurătoare şi se lasă să se răcească. Se pune umplutura, în mijlocul ardeilor umpluţi se pun măslinele, totul se pune în frigider.

Prepararea umpluturii: Untul refrigerat se dă prin răzătoare, se amestecă cu brânza, usturoiul pisat, piperul şi verdeaţa. Înainte de a se servi, ardeii se taie felii, se pun pe farfurie şi se garnisesc cu verdeaţă.

Cheese-Stuffed Peppers

Ingredients: • 4 medium peppers (preferably red or orange) • parsley.

For the filling: • 1 ½ cups of grated cheese • 100 g butter • 3-4 cloves of garlic • 2 tablespoons finely chopped greens • 10 to 15 olives without seeds (if desired) • ground black pepper Method: Wash the peppers and remove the top of the stalk and seeds. Blanch for 1-2 minutes, then drain through a sieve and leave to cool. Add the filling, in the middle put the olives and then put them in the refrigerator.

Filling: Grate the chilled butter gives, mix it with cheese, garlic, pepper and greens. Before serving, slice the peppers, put them on a plate and garnish with greens.

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Ciuperci umplute

Stuffed Mushrooms

Ingrediente: 8 ciuperci champignon medii 1 lingură unt 1 lingură brînză nesărată

Ingredients: • 8 medium mushrooms • 1 tablespoon butter • 1 tablespoon unsalted cheese

Pentru umplutură: 1 ceapă 1 lingură unt sare piper negru măcinat

For the filling: • 1 onion • 1 tablespoon of butter • salt • ground black pepper

Mod de preparare: Pălăriile ciupercilor se umplu, se presară cu brînză şi se coc la cuptor. Se servesc şi reci şi calde.

Method: Fill the mushroom round tops, sprinkle with cheese and bake in the oven. Serve hot or cold.

Preparation of filling: Chop finely the Prepararea umpluturii: Picioruşele ciupercilor se mărunţesc şi se înăbuşă în unt, se mushroom stems, smother them in butter, add fried onions, salt, pepper and mix. adaugă ceapa prăjită, sarea, piperul, se amestecă.

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Outlaw’s Snack

Gustarea haiducului

Ingrediente: 200 g de brînză de oi 200 g de piept de porc afumat 100 g de slănină afumată sărată un mănunchi de ceapă verde verdeaţă pentru garnisire

Ingredients: • 200 g sheep cheese • 200 g smoked pork breast • 100 g smoked bacon salt • a bunch of spring onions • greens for garnish

Mod de preparare: Curăţaţi şi spălaţi ceapa. Tăiaţi toate ingredientele felii. Garnisiţi înainte de a o servi.

Method: Clean and wash the onions. Slice all ingredients. Garnish before serving.

Roşii umplute cu vinete

Ingrediente: 4-6 roşii cărnoase sare

Eggplant-Stuffed Tomatoes

Ingredients: • 4-6 red fleshy tomatoes • salt 22

1 lingură de verdeaţă tocată mărunt

• 1 tablespoon of finely chopped greens.

Pentru umplutură: Salata din 8-10 linguri de vinete tocate, cu sare, piper şi ulei.

For the filling: Salad of 8-10 tablespoons of chopped eggplant with salt, pepper and oil

Mod de preparare: Tăiaț i „capacul” roşiilor sau faceţi cate „o floare”, cu ajutorul linguriţei scoateţi pulpa şi seminţele roşiilor, umpleţi cu vinete. Înainte de a servi, presăraţi cu verdeaţa tocată

Method: Cut the tomatoes tops or make a “flower” with a spoon, then remove the pulp and seeds, fill with eggplant salad. Before serving, sprinkle with chopped herbs.

Ruladă din carne de pui cu ardei copt

Chicken Roulade with Baked Peppers

Ingrediente: • piept de pui • 2-3 ardei roşii • 10-15 crenguţe de pătrunjel • 0,5 pahar caşcaval tare dat prin răzătoare • piper negru măcinat

Ingredients: • chicken • 2-3 red peppers • 10 to 15 sprigs of parsley • 0.5 cup grated cheese • ground black pepper

Mod de preparare: Se bate pieptul de pui uşor prin peliculă, se presară cu sare şi piper, se lasă să se marineze pentru 1-2 ore. Ardeii se coc la cuptor, se curăţă de pieliţă şi seminţe, se taie felii măşcate. Se distribuie pe carnea de pui împreună cu pătrunjelul spălat.

Method: Slightly beats the chicken, sprinkle with salt and pepper and leave to marinate for 1-2 hours.

Bake the peppers in the oven, peel the skin and seeds, and slice them. Distribute them together with the washed parsley on the chicken.

Then roll the meat tightly, bind with a rope, Carnea se rulează strîns, se leagă cu o sfoară, wrap in vine leaves or aluminum foil and bake 23

se înfăşoară în foi de viţă-de-vie sau folie de in the oven at 1800 for 35-40 minutes. aluminiu, se dă la cuptor pe 35-40 minute la temperatura de 180 de grade.

The roulade is ready then, when the piercing a Rulada este gata atunci, cînd la străpungere se colourless juice is released. elimină un suc incolor.

After this remove the leaves (aluminum foil) După aceasta se îndepărtează frunzele (folia de and leave for 3-5 minutes in the oven at 200 aluminiu) şi se mai lasă pentru 3-5 minute la degrees to brown. cuptor la temperatura de 200 de grade pentru ca să se rumenească.

Gustare moldovenească

Ingrediente: 4 castraveţi 4 roşii 3 ardei graşi 100 g ceapă verde 200 g brînză 40 g unt pătrunjel verde Mod de preparare: Ardeii se curăţă de peduncul şi seminţe. Legumele se pun în farfurie, lîngă ele – brînza şi untul, tăiate feliuţe. Se garniseşte cu verdeaţă.

Moldavian Snack

Ingredients: • 4 cucumbers • 4 tomatoes • 3 sweet peppers • 100 g onions • 200 g cheese • 40 g of butter • parsle.

Method: Remove the stalks and seeds from the peppers.

Put the vegetables on the plate – cheese and butter sliced beside them. Garnish with fresh herbs.

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Învîrtită cu ou şi ceapă verde

Egg and Green Onion Pie

Ingrediente: 1 pachet foi de placinta Pentru umplutură: 500 g ceapă verde 3 ouă 1 lingură verdeaţă tăiată 2 linguri unt topit 5 linguri ulei sare piper negru măcinat

Ingredients: 1 package pie sheet For the filling: • 500 g onions • 3 eggs • 1 tablespoon of chopped greens • 2 tablespoons of melted butter • 5 tbsp of oil • salt • ground black pepper

Mod de preparare: Pe foile subţiri, foi care se stropesc cu unt topit şi se pun cate 2-3 împreună, se pune umplutura, se răsucesc rulade, se formează spirale, se pun în tăvi unse cu ulei, se străpung în cîteva locuri şi se ung cu ou. Se coc la temperatura de 240-250 °C.

Method: On the thin sheets sprinkled with melted butter and put 2-3 together, put the filling, twist the rolls by forming spirals, place in greased pans, pierce in several places and brush with egg .

Bake at 240-250 ° C.

Prepararea umpluturii: Сeapa verde se taie mărunt, se prăjeşte uşor în unt, se răceşte, se adaugă ouăle fierte şi mărunţite, sarea, piperul, verdeaţa şi se amestecă.

Preparation of the filling: Chop the green onion, fry gently in butter, cool, add chopped boiled eggs, salt, pepper, and fresh herbs and mix.

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RETETE TRADITIONALE ROMANESTI/ROMANIAN TRADITIONAL RECIPES CIORBE/SOUR SOUPS Ciorbă ţarănească

Country Sour Soup

Ingredients: • 6 cups water • 500 g sheep • 1 cup of white beans • 2 potatoes • 2 onions • 1 carrot • 1 parsley root • ½ celery root • 3 tomatoes • 2 cups of borsch and a little salt, lemon • salt • 1 hot pepper • 1 tablespoon of freshly cut lovage • 1 tablespoon of chopped herbs (dill and parsley).

Ingrediente: 6 pahare apă 500 g carne de oi 1 pahar fasole albe 2 cartofi 2 cepe 1 morcov 1 rădăcină de pătrunjel ½ rădăcină de ţelină 3 roşii 2 pahare borş acru sau un pic de sare de lămâie sare 1 ardei iute 1 lingură leuştean verde tăiat 1 lingură verdeaţă (mărar şi pătrunjel) tăiată

Method: Cook bean until it is half done. Cut the meat Mod de preparare: into small pieces, add cold water and boil Fasolea se fierbe până este pe jumătate gata.

Carnea se taie bucăţi mici, se pune în apă rece şi until ready. Sieve the tomato sauce slips, add se fierbe până este gata. Bulionul se strecoară, în the beans, finely chopped vegetables and the 26

27ffinit se pune fasolea, rădăcinile, tăiate fidea, cartofii tăiaţi felii. Cu 5-7 minute înainte de a lua de pe foc, se adaugă roşiile mărunţite, leuşteanul, borşul, se dă în clocot, se sărează, se presară cu verdeaţă, se pune ardei iute. Ciorba se serveşte în castroane de 27ffinit.

sliced potatoes. 5-7 minutes before turning the heat off, add the chopped tomatoes, lovage , borsch, bring to the boil, add salt, sprinkle with herbs and finely chopped hot pepper.

The sour soup is served in ceramic bowls.

Ciorbă de viţel cu ciuperci

Veal Sour Soup with Mushrooms

Ingrediente: 500 g carne de viţel de la piept 6 pahare apă 1½ pahar tăieţei de casă 4-5 ciuperci uscate sau 400 g proaspete 1 morcov 1 rădăcină pătrunjel ½ rădăcină ţelină 2 cepe 3 linguri ulei 1 ou ½ pahar smântân, 2 pahare borş (un pic de acid citric) sare piper negru boabe cimbru verde 1 lingură verdeaţă tăiată de mărar şi pătrunjel Pentru tăieţei: 1½ pahare făină de grâu 2 ouă 1/3 pahar apă sare

Ingredients : • 500 g veal breast • 6 cups of water • 1 ½ cup of noodles • 4-5 dried mushrooms or 400 g fresh • 1 carrot • 1 parsley root • ½ celery root • 2 onions • 3 tablespoons oil • 1 egg • ½ cup cream • 2 cups of borsch ( a little citric acid ) • salt • black pepper grains • fresh thyme • 1 tablespoon of chopped dill and parsley

Mod de preparare: Carnea se taie bucăţi, se pune în apă rece şi se fierbe la foc mic până este gata. Ciupercile uscate se spală şi se lasă pentru 3-4 ore la

Method: Cut the meat into pieces , add cold water and simmer until ready . Wash the dried mushroom and leave to soak for 3-4 hours ,

For the noodles : • 1 ½ cups of flour • 2 eggs • 1/3 cup of water • salt

27

înmuiat, apoi se fierb 28ffinity. Ceapa, morcovul, rădăcinile de pătrunjel şi ţelina se taie fidea şi se calesc. Din făină şi ouă se prepară tăieţeii de casă. În bulionul de carne se pun ciupercile fierte, tăiate fidea, împreună cu bulionul în care au fiert, apoi se pun tăieţeii, legumele prăjite şi se mai fierbe timp de 10-15 min. Cu 5 minute înainte de a o lua de pe foc, se toarnă borşul fiert şi strecurat, se condimentează cu piper negru boabe, cimbru, sare.

Se serveşte cu carne, smântână şi cu verdeaţa presărată.

Prepararea tăieţeilor: În făină se adaugă ouăle şi sarea, diluată cu apă. Se face un aluat tare, se acoperă cu o pânză pentru 20-30 minute,pentru ca aluatul să fie mai uşor de întins. Pe o masă, presărată cu făină, se întinde aluatul într-un strat subţire, se lasă să se usuce pe 10-20 minute. Se taie fâşii de 4-5 cm lăţime, care, la rândul lor, se taie fidea subţire.

then boil separately. Finely chop the onions , carrots , parsley and celery roots and fry .

Make home-made noodles from the flour and eggs. Add the boiled mushrooms finely sliced in the meat and tomato sauce , then put the noodles, the fried vegetables and simmer for 10-15 minutes. 5 minutes before taking it off the heat , pour the the boiled and strained borsch, season with black pepper grains , thyme, salt.

Serve with meat , cream and sprinkled with greenery .

Preparation of noodles : In the flour add eggs and salt diluted with water. Make a hard dough , cover with a cloth for 20 to 30 minutes for the dough to be easier to spread .

On a table sprinkled with flour, roll the dough into a thin layer , let it dry on for 10-20 minutes. Then cut pieces of 4-5 cm in width, which, in turn, are finely cut.

Supă de găină cu orez

Chicken Soup with Rice

Ingrediente: 6 pahare apă ½ pui 2 /3 pahar orez 3 morcovi 1 rădăcină pătrunjel

Ingredients: • 6 cups of water • ½ chicken • 2/3 cup of rice • 3 carrots • 1 parsley root 28

• 3 onions • 3 tablespoons oil • 2 cups broth and a little salt, lemon • salt • black pepper grains • fresh thyme • 2 tablespoons of chopped fresh herbs

3 cepe 3 linguri ulei 2 pahare borş sau un pic de sare de lămâie sare piper negru boabe cimbru verde 2 linguri verdeaţă tăiată Mod de preparare: Găina se pune în apă rece şi se fierbe până este gata, îndepărtând spuma şi grăsimea. Cu o jumătate de oră înainte de a fi gata, în bulion se pun sarea şi legumele (tăiate de-a lungul şi rumenite puţin în tigaie fără ulei). Găina fiartă se scoate şi se taie bucăţi, bulionul se strecoară.

Orezul spălat se adaugă în bulion, se dă în clocot, apoi se pun condimentele şi legumele tăiate cuburi şi prăjite uşor. Cu 20 minute înainte de a se lua de pe foc, se toarnă borşul fiert, se pune cimbrul, care apoi se scoate.

Zeama se serveşte cu bucăţi de găină, presărată cu verdeaţă.

Method: Put chicken in cold water and boil until it is ready, removing the foam and fat.Half an hour before being ready, add the salt and vegetables (cut across and slightly browned in a pan without oil). Take the chicken and portion it and strain the broth. Wash the rice and add it to the broth, bring to the boil, then put spices and diced vegetables and slightly fried. 20 minutes before turning off the heat, add the boiled borsch, then the thyme which is removed after a while.

The soup is served with pieces of chicken, sprinkled with greenery.

29

RETETE TRADITIONALE ROMANESTI/TRADITIONAL ROMANIAN RECIPES DESERTURI/DESSERTS Colţunaşi cu brînză

Cheese dumplings

Ingrediente: • 1½ pahar făină de grîu • ½ pahar apă • 1 ou • 4 linguri smîntînă • 2 căţei de usturoi (optional) • sare • 1 lingură de verdeaţă de mărar şi pătrunjel tocate

Ingredients : • 1 ½ cup wheat flour • ½ cup water • 1 egg • 4 tablespoons butter • 2 cloves of garlic (optional ) • salt • 1 tablespoon chopped green dill and parsley

Pentru umplutură: • 3 pahare de brînză nesărată dată prin răzătoare • 1 ou • sare • 1 lingură de mărar şi pătrunjel tocate

For the filling : • 3 cups of unsalted grated cheese • 1 egg • salt • 1 tablespoon of finely chopped dill and parsley leaves

Mod de preparare: Pe masă se pune grămăjoară făina, în mijloc se face o adîncitură, acolo se toarnă apa şi oul, se pune sarea, se frămîntă un aluat tare şi se lasă

Method: On the table put a small pile of flour pile, make a hole in the middle and there pour water and egg , add some salt, knead the 30

pentru 30 minute. Se întinde o foaie de 1,5 mm grosime. Se taie pătrăţele, în fiecare pătrăţel se pune umplutura, iar marginile se lipesc. În apă fierbîndă cu puţină sare, se pun colţunaşii şi se fierb pînă sunt gata. Colţunaşii se servesc presăraţi cu usturoi pisat (la dorinţă), se ung cu smîntînă şi se garnisesc cu verdeaţă.

Prepararea umpluturii: Se amestecă bine brînza dată prin răzătoare, oul crud, sarea (la dorinţă) şi verdeaţa tăiată.

dough hard and leave it for 30 minutes .

Spread a sheet of 1.5 mm thick . Cut the dough into squares and put some filling in each small square and then stick the edges.

Put the dumplings in boiling water in which you added a little salt and cook until ready.

Dumplings are served sprinkled with garlic ( if desired ) or sour cream and garnished with greens .

Preparation of the filling : Mix the well-grated cheese ,a raw egg , salt ( if desired ) and chopped greens.

Învîrtită cu brînză

Cheese Rolled Pie

Ingrediente:

Ingredients:

Pentru aluat: 1½ pahare faină de grîu 1 ou ½ pahar unt topit 8 linguri margarină topită 1 linguriţă ulei 2 /3 pahar apă sare

For the dough: • 1 ½ cups of wheat flour • 1 egg • ½ cup of melted butter • 8 tablespoons of melted margarine • 1 teaspoon of oil • 2/3 cup of water • salt

Pentru umplutură: 2 pahare brînză dată prin răzătoare 3 linguriţe unt topit 1 lingură mărar verde tăiat

For the filling: • 2 cups of grated cheese • 3 tablespoons of melted butter • 1 tablespoon of chopped fresh dill

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Mod de preparare: Se amestecă apa, oul, uleiul şi sarea. Făina se cerne, se pune pe masă grămăjoară, în centru se face o adîncitură în formă de pîlnie, în ea se toarnă amestecul, apoi se frămîntă aluatul pînă devine elastic, se formează o bilă, se acoperă cu un şerveţel umed şi se lasă pentru 30 minute. Apoi aluatul se împarte în bucăţi nu prea mari, se întinde în foi subţiri, foile se stropesc cu unt topit sau cu margarina, se presară cu brînză şi mărar şi se răsucesc rulade. Din rulade se formează spirale, se pun în tăvi unse cu ulei şi se ung cu ou. Se coc la 32ffinity32te de 240-250 °C.

Method: Mix water, egg, oil and salt. Sift flour, make a heap in the center of the table,then make a funnel whole in the middle, pour the mixture into it, then knead the dough until it becomes elastic, shape it into a ball, cover with a damp towel and leave it for for 30 minutes. Then divide the dough into not too large pieces, stretche it in thin sheets, drizzle with melted butter or margarine, sprinkle with cheese and dill and twist rolls. Make spirals from the rolls, put them in greased trays and brush with egg.

Bake at 240-250 ° C.

Chec ţărănesc cu mere

Rustic apple cake

Ingrediente: 150 g de făină 100 g margarină 1 /3 pahar de zahăr 50 ml de lapte 2 mere medii 1 linguriţă de scorţişoară 1 lingură nucşoară 1 lingură de zahăr tos 1 lingură de ulei vegetal

Ingredients: • 150 g of flour • 100 g margarine • 1/3 cup of sugar • 50 ml of milk • 2 medium apples • 1 teaspoon of cinnamon • 1 teaspoon of nutmeg • 1 tablespoon granulated sugar • 1 tablespoon of vegetable oil

Mod de preparare: Se amestecă cu mîinile margarina moale, zahărul tos, făina, astfel ca să se obţină fărîmituri, se adaugă laptele, scorţişoara, nucşoara şi se frămîntă aluatul pînă devine

Method: Mix with hands the soft margarine, granulated sugar, flour, so as to obtain crumbs, add milk, cinnamon, nutmeg and knead the dough until it becomes elastic.Peel the apples, remove the 32

elastic. Merele se curăţă de coajă şi de cotorul cu seminţe, se taie plăcuţe mici şi subţiri.

Aluatul se pune în forma unsă cu ulei ca un blat, lăsîndu-se marginile. Merele se pun deasupra. Se dau la cuptor la temperatura de 220 de grade pentru 25-30 minute. Se lasă să se răcească, apoi se taie.

seeds and the spine, cut small and and divide it into small thin plates. The dough is put into an oiled tray, leaving the edges. Put over the apples. Bake at 2200C for 25 to 30 minutes.

Allow to cool, and then cut into pieces.

Noodle Pudding

Budinca de taitei

Ingrediente: 2 pahare de tăieţei 10 ouă 1 pahar de zahăr ½ linguriţă de sare 2 g de vanilină ½ pahar de stafide 3 linguri de unt 2 linguri de ulei vegetal

Ingredients: • 2 cups of noodles • 10 eggs • one cup of sugar • ½ teaspoon of salt • 2 g of vanillin • ½ cup of raisins • 3 tablespoons of butter • 2 tablespoons of vegetable oil

Mod de preparare: Tăieţeii se fierb în apă nesărată cu 33ffin de ulei vegetal. Se strecoară. Se opăresc stafidele, se topeşte untul. Se amestecă ouăle cu zahăr şi sare, se adăugă vanilina. Uniţi amestecul cu tăieţeii şi stafidele, amestecaţi. Tava de copt sau tigaia cu margini înalte se unge cu unt, se toarnă masa. Se dă la cuptor (încălzit, în prealabil) şi se coace 10 minute la temperatura de 250 grade, 40 de minute la temperatura de 150 de grade.

Method: Boil noodles in unsalted water in which you added vegetable oil. Strain. Scald the raisins, melt the butter. Mix the eggs with sugar and salt, add vanilla. Add the noodles and raisins to the mixture, then stir. Grease with butter a high-edged baking tray or pan and pour the final mixture. Bake in the oven (heated in advance) for 10 minutes at 2500, and 40 minutes at 1500.

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RETETE TRADITIONALE ROMANESTI/TRADITIONAL ROMANIAN RECIPES CINA/DINNER Pui prăjit cu fasole păstăi şi dovlecei

Fried Chicken with Green Beans and Zucchini

Ingrediente: • 1 pui • 3 linguri unt • 1 lingură făină de porumb • 1 lingură făină de grîu • 4 linguri vin • 2 dovlecei • 3 pahare fasole păstăi • 2-3 roşii • 2-3 căţei de usturoi • sare • piper negru măcinat • ½ pahar de sos mujdei după gust

Ingredients : • 1 chicken • 3 tablespoons of butter • 1 tbsp of corn flour • 1 tablespoon of wheat flour • 4 tablespoons of wine • 2 zucchini • 3 cups of green beans • 2-3 tomatoes • 2-3 cloves of garlic • salt • ground black pepper • ½ cup of garlic sauce

Mod de preparare: Puiul se taie în 4 părţi, se bate pînă se face plat, se presară cu sare şi piper, se trece prin faină şi se rumeneşte. Apoi se toarnă vin şi

Method: Cut the chicken into 4 parts , beat until flat , sprinkle with salt and pepper, flour and brown it. Then pour the wine and the tomato sauce , 34

35ffinit, se acoperă cu capac şi se dă la cuptor.

Periodic carnea se udă cu sosul care se formează în procesul înăbuşirii.

Când este gata, puiul se mută în alt vas, sosul se strecoară într-o cratiţă. În sos se adaugă 2-3 linguri de apă şi usturoi pisat cu sare. Sosul se dă în clocot şi se strecoară. Dovleceii se curăţă de codiţă, se taie rondele de 1,5-2 cm.

Rondelele de dovleac se trec prin faină şi se prăjesc. Păstăile se curăţă de aţe, se spală, se taie în 2-4 părţi, se pun în cratiţă, se adaugă puţin bulion, sare şi unt şi se fierb pînă păstăile sunt gata.Într-o farfurie se pune carnea de pui, dovlecei prăjiţi, fasolea fiartă şi feliile de roşii proaspete.

Mujdeiul se serveşte separat.

cover with a lid and bake . From time to time, water the meat with the sauce that forms during simmering. When ready , move the chicken into another bowl, strain the sauce into a saucepan . In the sauce add 2-3 tablespoons of water and pressed garlic with salt . Boil the sauce and strain it. Remove the tails from the zucchini , cut them into disks of 1.5-2 cm . Pass the disks through flour and fry .

Remove the threads from the green beans, wash them, cut into 2-4 parts , put them in the saucepan , add a little tomato sauce , salt and butter and cook until the green beans are ready . On a plate, put the chicken,the fried zucchini, the baked beans and some fresh tomato slices .

The garlic sauce is served separately.

Tocană de pui cu mămăligă

Chicken Stew with Polenta

Ingrediente: piept de pui 2 cepe 2 roşii 3-4 linguri ulei 3-4 căţei de usturoi sare piper negru măcinat 1 lingură verdeaţă tăiată

Ingredients: • chicken breast • 2 onions • 2 tomatoes • 3-4 tablespoons of oil • 3-4 cloves of garlic • salt • ground black pepper • 1 tablespoon of chopped fresh herbs

35

Mod de preparare: Pieptul se taie feliuţe, se prăjeşte cu ceapă tăiată semiinele, se adaugă roşiile curăţate de pieliţă, de seminţe şi tăiate cuburi. Cu 5 minute înainte de a fi gata se presară cu sare, piper, usturoi pisat şi verdeaţă.

Tocana se serveşte cu mămăligă, brînză şi smantană.

Method: Slice the breast, fry it with the Julienne chopped onion, add the peeled tomatoes cut into dice. 5 minutes before ready sprinkle with salt, pepper, garlic and fresh herbs.

Serve the stew with polenta, cheese and butter.

Sarmale cu carne

Ingrediente: • 50-60 bucăţi de frunză de vie • 500 g de carne de porc • 2-3 ceapă • 2-3 linguri de orez • 3 linguri de ulei vegetal • 1 lingură de pireu de ardei dulce • ½ pahar de borş acru de casă sau un vîrf de linguriţă de sare de lămîie • 1 lingură de pireu de roşii • 2-3 roşii • 1 pahar de smîntînă • sare

Meat-Stuffed Vine Leaves Rolls

Ingredients : • 50-60 pieces of vine leaf • 500 g pork • 2-3 onions • 2-3 tablespoons of rice • 3 tablespoons of vegetable oil • 1 tablespoon of mashed sweet pepper • ½ cup of home-made borsch or a teaspoon tip of powdered citric acid • 1 tablespoon of tomato puree • 2-3 tomatoes • 1 cup of butter • salt • ground black pepper • bay leaves 36

• piper negru măcinat • foi de dafin • 1 lingură de verdeaţă tocată Mod de preparare: Spălaţi şi opăriţi frunzele tinere de viţă-de-vie.

Prepararea umpluturii: Carnea de porc cu straturi de slănină se taie cubuleţe mărunte.

Alegeţi orezul, spălaţi-l şi fierbeţi-l timp de 3-5 minute într-o cantitate mare de apă, strecuraţi-l şi răciţi-l. Puneţi carnea în orez, adăugaţi ceapa prăjită, sare, piper negru măcinat, verdeaţa tocată mărunt, roşiile decojite, tăiate cubuleţe, un pic de 37ffinit pentru ca să fie mai suculente şi amestecaţi bine.

Puneţi pe frunzele de viţă-de-vie umplutura şi învîrtiţi-le astfel ca să obţineţi conuri (pliculeţe), puneţi-le în ceaun sau într-un vas cu fundul gros rînduri, turnaţi bulionul, puneţi piure de ardei dulce, acoperiţi cu frunze şi fierbeţi înăbuşit cu capac, pînă sunt aproape gata, apoi turnaţi borş acru de casă, piureul de roşii, care a fost prăjit un pic, diluîndu-l cu bulionul rămas după fierberea sarmalelor, mai lăsaţi puţin pe foc. La o porţie revin 10-15 sarmale (de mărimea unei nuci).

Se servesc cu smîntînă.

• 1 tablespoon of chopped fresh herbs Method: Wash and scald young leaves of grape- vines .

Preparation of filling : Chop the pork with layers of bacon into small cubes . Wash the rice and boil it for 3-5 minutes in a large amount of water , strain it and cool it . Mix the meat with the rice , add fried onions , salt, ground black pepper , chopped herbs , peeled tomatoes cut into dice, a little tomato sauce to be more juicy and mix well .

Put the filling on the vine leaves, spin them so to get cones ( sachets ), put them in a pot or in a thick-bottomed pot in layers, pour the tomato sauce, add mashed sweet peppers, cover with leaves and simmer until just cooked , then pour home-madesour soup, tomato puree , which was fried a little , diluting it with the tomato sauce remained after boiling the stuffed vine. Let on the stove at a small fire for a little longer. A portion means 10-15 ( the size of a walnut ) .

Serve with sour cream .

Tocană ca la ţară

Country Stew

37

Ingrediente: 1 kg măruntaie de porc (ficat, plămîni, inimă) 2 cepe 100 g slănină afumată ½ pahar ulei 3-4 căţei de usturoi sare piper negru măcinat foi de dafin 1 lingură de verdeaţă tăiată

Ingredients: • 1 kg of pork organs (liver, lungs, heart) • 2 onions • 100 g smoked bacon • ½ cup of oil • 3-4 cloves of garlic • salt • ground black pepper • bay leaves • 1 tablespoon of chopped fresh herbs

Mod de preparare: Măruntaiele se fierb cu foi de dafin şi piper, apoi se scot din bulion, se răcesc şi se taie cuburi. Ceapa tăiată semiinele şi usturoiul mărunţit se rumenesc într-o tigaie cu ulei călit, apoi se adaugă măruntaiele, slănina tăiată cuburi şi se prăjesc pînă sunt gata. Se sărează, se piperează, se presară verdeaţa tăiată.

Tocana se serveşte cu mămăligă, brînză şi smîntînă.

Method: The entrails are boiled with bay leaves and pepper, then removed from the broth, cooled and cut into cubes. The Julienne chopped onion and the garlic are browned in a pan with hot oil, then the bowels and the diced bacon are added and fried until ready. Then salt and pepperare added, and the dish is finally sprinkled with chopped green.

The stew is served with polenta, cheese and butter.

Frigărui cu ciuperci proaspete la grătar

Grilled Skewers with Fresh Mushrooms

38

Ingrediente: 800 g ciuperci albe 2 cepe 100 g şuncă 100 g slănină sare piper negru măcinat sare de lămîie

Ingredients : • 800 g white mushrooms • 2 onions • 100 g ham • 100 g bacon • salt • ground black pepper • powdered citric acid

Mod de preparare: Mai întîi ciupercile se pun pentru puţin timp în apă rece, în care s-a dizolvat un pic sare de lămîie, se înlătură pulpa ciupercilor mai măşcate (ciupercile mai mărunte si folosesc întregi), apoi se fierb 5-10 minute în apă cu puţină sare, se strecoară. Ceapa se taie inele, şunca şi slănina se taie felii subţiri. Ciupercile fierte, ceapa, şunca şi slănina se pun pe 39ffi pe un beţişor de lemn şi se prăjesc la grătar. Îndată după prăjire se piperează (nu se recomandă să se pipereze champignons, pentru că piperul le ia din gustul fin). Puteţi prăji frigăruile şi în tigaie, pentru aceasta beţişoarele de lemn trebuie să nu depăşească în lungime diametrul tigăii.

Se servesc cu legume proaspete.

Method: First put the mushrooms for a short while in cold water, in which a liitle powdered citric acid has been dissolved, remove the stem of bigger mushrooms ( the smaller ones can be used entirely) then boil them for 5-10 minutes in water with a little salt ,then strain. Chop onion into rings, finely slice the ham and bacon. Put on skewers the boiled mushrooms, onions, ham and bacon and grill them . Shortly after grilling season them with pepper (not recommended to spice the mushrooms because the pepper alters their fine taste).

You can also fry the skewers in a pan ensuring that the sticks would not exceed in length the diameter of the pan .Serve with fresh vegetables .

Mici

Mici

39

Ingrediente: 800 g carne 30 g slănină 4-5 căţei de usturoi ½ linguriţă bicarbonat de sodiu 4-5 linguri apă 3-4 linguri mujdei sare piper negru și roșu măcinat

Ingredients : • 800 g meat • 30 g ham • 4-5 cloves of garlic • ½ teaspoon of baking soda • 4-5 tablespoons of water • 3-4 tablespoons of sauce • salt • ground black and red pepper

Mod de preparare: Carnea se taie bucăţele cate 30-50 g, se sărează, se lasă într-un vas la temperatura camerei pentru 2-3 ore, apoi se acoperă cu un capac şi se pune la rece pentru 24 ore. Carnea se dă prin maşina de tocat, apoi slănina şi usturoiul. În tocătură se adaugă piperul, ardeiul, bicarbonatul de sodiu, apa sau bulionul rece, se amestecă bine şi se pune la rece pentru 3-4 ore. Se demontează cuţitul şi reţeaua maşinii de tocat si se montează tubul în formă de pîlnie. Pentru ca mititeii să nu se lipească, tubul şi mîinile se ung cu ulei.

Tocătura se dă prin maşina de tocat, formîndu-se nişte cîrnăciori nu prea mari, care se pun într-o tavă unsă cu ulei, iar pînă la prăjire se ţin la rece.

Mititeii se prăjesc la grătar, întorcîndu-se periodic ca să se rumenească bine pe toate părţile. Mujdeiul se serveşte separat.

Method: Cut the meat into pieces of 30-50 g , add salt , put in a pan at room temperature for 2-3 hours , then cover it with a lid and put it in the fridge for 24 h. Mince the mea, then the ham and garlic. Then add the pepper, baking soda, water or cold tomato sauce, mix well and put in the fridge for another 3-4 hours.

Remove the knife and the chopping machine network andfix the funnel –shaped tube . In order not to stick, grease the tube and your hands.

Pass the composition through the mincer and form some not too big sausages and put them in an oiled tray and keep cold until frying.

Grill the small sausages, rolling them periodically to brown well on all sides. The garlic sauce is served separately.

Biftec la grătar

Grilled Steak

40

Ingrediente: • 700 g de file de carne de vită • 1 lingură de ulei vegetal • 2 linguri de vin sec de masă • 4 linguri de mujdei • sare • piper negru măcinat

Ingredients: • 700 g of beef fillet • 1 tablespoon of vegetable oil • 2 tablespoons of dry wine • 4 tablespoons of garlic sauce • salt • ground black pepper

Mod de preparare: Spălaţi şi curăţaţi de pelicule fileul de vită, tăiaţi (din partea mai groasă), transversal pe fibre, ţinînd cuţitul sub unghi drept, cate o bucată la o porţie, bateţi un pic (pînă la grosimea de 1,5-2 cm) dîndu-le o formă rotundă. Ungeţi carnea cu ulei vegetal şi stropiţi-o cu vin.

Prăjiţi biftecurile pe ambele părţi pe reţeaua grătarului unsă cu slănină afumată şi încinsă, după ce o scoateţi de pe grătar presăraţi-o cu sare şi piper proaspăt măcinat.

Mujdeiul se serveşte separat.

Method: Wash and peel the beef fillet, cut portion-sized pieces(from the thickest part) transversally on the fibers, holding the knife at a right angle, tap a little (up to 1.5-2 cm thick) giving them a round shape. Coat the meat with vegetable oil and sprinkle with wine.

Fry the steaks on both sides on the grill (greased with smoked bacon and hot). After removing it from the grill, sprinkle it with salt and freshly ground pepper.

The garlic sauce is served separately.

Peşte înăbuşit

Ingrediente: 800 g fileu de peşte (crap, biban) 4 cepe 4 roşii 2 linguri de făină de porumb

Simmered Fish

Ingredients: • 800 g fillet of fish (carp, perch) • 4 onions • 4 tomatoes • 2 tablespoons corn flour • ½ cup fish broth 41

½ pahar bulion de peşte 3 căţei de usturoi sare piper negru măcinat cuişoare englezeşti boabe pătrunjel şi cimbru verde Mod de preparare: Fileul (cu piele) se taie felii, se presară cu sare şi piper, se trece prin faină şi se prăjeşte.

Ceapa se taie semiinele şi se prăjeşte. Ceapa şi peştele se pun în ceaun straturi, se adaugă cuişoare englezeşti, se acoperă cu bulion şi se înăbuşă la foc domol 35-40 minute. Roşiile se curăţă de pieliţă, se taie în două şi se pun în ceaun cu 5 minute înainte de a se lua de pe foc. Înainte de a fi gata se adaugă usturoiul pisat şi cimbrul.

Se serveşte cu mămăligă cu unt şi roşii proaspete, se garniseşte cu pătrunjel verde

• 3 cloves of garlic • salt • ground black pepper • pimento • fresh parsley and thyme

Method: Slice the fillet (with skin), sprinkle it with salt and pepper, pass it through flour and fry it.

Slice the onion into half-rings and fry. Onions and fish are placed in layers in a pot, add pimento, cover with broth and slowly simmer for 35-40 minutes. Peel the tomatoes, cut them in half and add them in the pot 5 minutes before turning off the heat.

Before being ready, add the garlic and thyme.

Serve with polenta with butter and fresh tomatoes seasoned with fresh parsley.

Iahnie de fasole cu sos de roşii

Ingrediente: 2 pahare de fasole albă 2-3 cepe 2 linguri de ulei 2-3 roşii (sau 1 lingură de pastă de rosii) 3-4 căţei de usturoi

Baked Beans in Tomato Sauce

Ingredients: • 2 cups of white beans • 2-3 onions • 2 tablespoons of oil • 2-3 tomatoes (or 1 tablespoon of tomato paste) • 3-4 cloves of garlic • salt 42

sare piper negru măcinat 1 lingură de verdeaţă tăiată

• ground black pepper • 1 tablespoon of chopped fresh herbs

Mod de preparare: Fasolea se alege şi se spală în cîteva ape. Se pune la muiat în apă rece pentru cîteva ore (de la 3 până la 8). Apoi se pune la foc şi se fierbe până este gata. Ceapa se taie cubuleţe mici şi se rumeneşte. Roşiile se curăţă de pieliţă şi se dau prin răzătoare. Fasolea se amestecă cu ceapa prăjită, sosul de roşii se toarnă deasupra. Se adaugă sare, piper şi se înăbuşă. La urmă se adaugă verdeaţa şi usturoiul pisat. Fasolea nu trebuie să fie fiartă prea tare. Dacă s-a folosit ulei, fasolea se serveşte rece, iar dacă ceapa s-a prăjit cu slănină, atunci se serveşte fierbinte.

Method: Separate the beans from impurities and wash several times. Put it to soak in cold water for several hours (up to 8 hours). Then boil it until ready. Chop the onion into small cubes and brown it. Peel the tomatoes and grate them.

Mix the beans with the fried onions, then pour the tomato sauceov er. Add salt, pepper and simmer. Finally add greenery and garlic. The beans should not be cooked too much. If you used oil, then the beans can be served cold, and if the onion was fried in pork grease, then serve it hot.

Peşte prăjit cu mujdei

Fried Fish with Garlic Sauce

Ingrediente: 1 peşte proaspăt mare de 1,5-2 kg (sau 4 mici) 2 linguri de făină de porumb 4 linguri de ulei sare

Ingredients: • 1 large fresh fish 1.5-2 kg (or 4 small) • 2 tablespoons of corn flour • 4 tablespoons of oil • salt

Pentru mujdei: ½ pahar bulion concentrat

For the sauce: • 1/2 cup with concentrated broth 43

8-10 căţei de usturoi sare piper negru măcinat ½ lingură verdeaţă tocată ½lingură ardei gras tăiat foarte mărunt

8-10 cloves of garlic • salt • ground black pepper • ½ tablespoon of chopped greens • ½ teaspoon of ver finely cut chilli

Mod de preparare: Pentru acest fel de mâncare se potriveşte orice peşte proaspăt. Se taie, capul, coada şi aripile (toate acestea pot fi folosite pentru prepararea bulionului) peştelui curăţat de solzi şi măruntaie, apoi peştele se taie în părţi egale, se sărează, se trece prin faină şi se rumeneşte în tigaie (peştele mic se prăjeşte întreg). Se coace la cuptor până este gata. Se pune pe talger, mujdeiul se serveşte separat.

Acest fel de mâncare poate fi servit şi rece, şi cald.

Method: For this dish any fresh fish is suitable. Remove the head, tail and wings (all these can be used for making the broth), then remove the fish scales and innards. Cut the fish into equal parts, salt them, pass them through the flour and brown them in a pan (small fish fry whole). Bake in the oven until ready.Put it on a tray.

The garlic sauce is served separately. This dish can be served cold or hot.

Prepararea mujdeiului: Usturoiul se pisează cu sare şi piper. Se adaugă verdeaţa, ardeiul, se toarnă bulion rece de peşte, se amestecă.

Preparation of garlic sauce: crush garlic with salt and pepper. Add greens, pepper, cold broth and mix.

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Türk Beslenme Alışkanlıkları Günlük Yemekler Günün ilk yemek kahvaltı. Tipik bir Türk kahvaltısı, taze domates, beyaz peynir, siyah zeytin, bal ve reçel ile ekmek ve bazen yıllık yumurta. Öğle Genellikle pirinç pilavı veya Bulgar tabak, kuzu ya da biber ve patlıcan ile pişmiş tavuk ve limon ile ızgara taze balık yer alacak. Popüler bir kuzu pirzola kesim olduğunu. Bu ekstra ince kesilmiş kuzu pirzola Hangi, kekik ile tatlandırılmış ve hızlı ızgara var. Sık sucuk, baharatlı sosis ve pastırma dahil, güneş çemen kimyon kaplı korunmuş sığır kurutulur. Bu çok ince dilimlenmiş pastırma gibi. Öğle veya akşam yemeği için, çorbalar Türk mutfağında merkezi.Ünlü kırmızı mercimek çorbası ek olarak, yıllık yumurta suyu içinde kuzu Shanks ile yapılan Düğün Çorbası egzotik adı ile bilinen bir çorba vardır.

Yemekleri en yaygın mezeler ile başlayacak [tekil: meze] veya appetizers.Mezeler bir restoranın özgünlük ve beceri gösteren, Türk spesiyaliteleri vardır. Patlıcan püresi, ince doğranmış salatalar, Mantı denilen minyatür doldurulmuş makarna, biber ve şalgam turşu, pilav ile doldurulmuş uskumru kavrulmuş, sardalya üzüm yaprağı devirdi ve “köfte” baharatlı kuzu köfte, tüm diner vermemek.

Türk mutfağının benzersiz bir uzmanlık zeytinağlı kurs veya zeytinyağı. Böyle biber veya domates gibi gıdalar zeytinyağı ile hazırlanır. Bu Genellikle oda sıcaklığında servis edilir.

Tatlı yaygın kavun ve taze meyve. Yufka ile yapılan tatlılar, gül suyu ve safran pudingler, tercih edilir. Başka bir favori, şerbetli sırılsıklam kuru kayısı manda sütü peyniri ile doldurulmuş ve şam fıstığı ile süslenmiş. Tüm tatlılar genellikle Türk kahvesi ile servis edilir. Türkler Onların imparatorluğun boyunca kahve yayılması ve daha Avrupa ile yatırılmaktadır.

Günün SIRASINDA içecek çay, lale biçimli bardaklarda servis. Kahvehaneler şehirlerde genç modernler Doğru hitap ederken çay evleri, köy erkekler arasında. İki kış içecekler: tarçın aromalı salep, toz iris kökünden yapılan bir içki ve Boza, bir fermente arpa içki. Rakı, yıl anason likör Türkiye’nin ulusal içecektir. Vişne suyu, şalgam suyu, çay gül ve elma Cay, elma çayı tüm 45ffinit.

Restoranlarda, garson ekmek ve her zaman kullanılabilir zeytin, gezgin bir yemek seçmenize yardımcı olacak.Restoranın eline akşam yemeği koymak ve hayal kırıklığına olmayacak.

Türkiye’nin güneyinde, Adana kebap, bir baharatlı kıyma için ünlüdür. İstanbul Midyat veya pilav midye dolma meze tanınır. İzmir yakınlarındaki Ege bölgesi, ITS incir, balık, ve şeftali için bilinir. Bazı restoranlarda, limon Köln ferahlatıcı bir temizleyici olarak ellerini üzerine dökmek için yemek 45ffin kullanılabilir.

Türk mutfağının eşsiz uzmanlık geziden hediyelik eşya yapmak. Delight – Genellikle fındık veya antep fıstığı ile karışık jölelenmişti tatlı, küpler halinde kesilmiş ve pudra şekeri sarılır.Amerika Birleşik Devletleri’nde yaygın Türk lokumu denir. Gül, muz likörü ve patlıcan savored. Sıcak tatlı kırmızı biber salçası Muhammara, Arapça Etkisi notları. Petal reçel veya ekşi vişne kiraz, incir ve ayva korur yükseldi. Pulverize Türk kahve, siyah çay veya Çay Rize, ve rakı açık havada akşam yemekleri mutlu hatırlatmaları. Yufka denilen filo hamur, kalın bir versiyonu Ortadoğu pazarlarında bulunabilir.

Geleneksel Türk yemekleri: Ailede-Yemek 45

Konukların-Yemek Kollektör yemek -Özel yemek -Düğün ve sünnet yemeği -Ramazan meal -Muharem yemek (takviminde ilk ay) -Hamam yemek Sarayı-Yemek Gıda plakalar üzerinde servis edilir.Düz etrafında sağ kol biraz daha yakın yaslanmış ile sitede yastık aile var.Su sürahisi masa örtüsü düz dışında. İlk çanak GeneRally, çorba boy kase yıl görev vardır.Yemek Nisan sadece babasının namazından 46ffin başlar.Yemek insanlar çok fazla konuşmak ÖNERİ ve kahkaha Sakıncalı ise onlar çok gıda sevmiyorum SIRASINDA Onlar Say That Will Never. Ekmek adet yenir.

Yemekler aynı plaka servis edilir.Geçmişte hiçbir çatal ve bıçaklar var mıydı; Reastauration döneminde Onlar Onları kullanmaya başladı. Çorba SONRA et ve pilav tabağı, zeytinyağı ile SONRA soğuk bir yemek veya kızartma et parçası, bir tatlı ya da meyve tarafından takip edilir.

Yemek sonunda, baba prandiolithany diyor. Tüm aile bireyleri yemek hazırladık Olanlar teşekkür Onların ağzına tuz bir tane atmak.

Kahve Ritüel Kahve hiçbir yiyecek madde, her yemekten servis edilir ve yollamıştı asla. Kahve gündelik hayatında özel bir öneme sahiptir ve özel anekdotlar, deyimler ve gelenekleri vardır: kahve moda, kahve tüccar, kahve falcı, kahve fincanı ve ayrıca atasözü: “. Bir fincan kahvenin kırk yıl Affinity ima” Kahve çeşitleri: siyah, kahve, tatlı kahve, tatlı ya 46ffinit-tatlı tüm kahve.

Kahve hazırlama günün saatine, farklıydı. Bazen de süt kullanın.

Turkish Eating Habits The Daily Meals The first meal of the day is breakfast. A typical Turkish breakfast is fresh tomatoes, white cheese, black olives, bread with honey and preserves, and sometimes an egg.

Lunch often will include a rice or bulgar pilaf dish, lamb or chicken baked with peppers and eggplant, and fresh fish grilled with lemon. A popular lamb cut is pirzola. These are extra thin cut lamb chops which are seasoned with sumac, thyme, and quickly grilled. Favorites include sucuk, a spicy sausage, and pastirma, a sun dried cumin-fenugreek coated preserved beef. It is sliced thin much like pastrami. For lunch or dinner, soups are central in Turkish 46

cuisine. In addition to the famous red lentil soup, there is a well-known soup with the exotic name of Wedding Soup made with lamb shanks in an egg broth.

Dinners will most commonly start with mezeler [singular: meze] or appetizers.Mezeler are Turkish specialties, showing off the originality and skill of a restaurant. Roasted pureed eggplant, fine chopped salads, miniature filled pasta called manti, pepper and turnip pickles, mackerel stuffed with pilaf, sardines rolled in grape leaves, and “köfte”, spiced lamb meatballs, all tantalize the diner.

One unique specialty of Turkish cuisine is the zeytinağlı or olive oil course. Foods such as peppers or tomatoes are prepared with olive oil. These are typically served at room temperature.

Dessert is commonly melon and fresh fruit. Desserts made with filo dough, puddings of rose water and saffron, are favored. Another favorite is dried apricots drenched in syrup, stuffed with buffalo milk cheese and garnished with pistachio nuts. All sweets are usually served with Turkish coffee. Turks are credited with the spread of coffee throughout their empire and later Europe.

During the day the popular drink is tea, served in crystal tulip shaped glasses. Tea houses are popular among the village men, while coffee houses cater towards the young moderns in cities.

Two popular winter drinks are: cinnamon flavored sahlep, a drink made from powdered iris root, and boza, a fermented barley drink. Raki, an anise liqueur is the national drink of Turkey. Sour cherry juice, turnip juice, rose tea and elma çay, apple tea are all popular.

In restaurants, the waiter will help the 47ffinity select a meal, with breads and olives always available. Put your dinner into the hands of the restaurant and you will not be disappointed. In southern Turkey, Adana is famous for Adana kebab a spiced minced meat. Istanbul is known for midye or pilaf stuffed mussel meze. The Aegean region near Izmir, is known for its figs, fish, and peaches. In some restaurants, lemon cologne is available after dining to pour over hands as a refreshing cleanser.

Unique specialties of Turkish cuisine make souvenirs from a trip. Lokum – a gelled sweet often mixed with hazelnuts or pistachios, is cut into cubes and rolled in powdered sugar. In the United States it is commonly called Turkish delight. Rose, banana, and eggplant liqueur are savored.

Sweet hot red pepper paste, Muhammara, notes the Arabic influence. Rose petal or sour morello cherry jam, fig and quince preserves are popular. Pulverized Turkish coffee, black Rize çay or tea, and raki are happy reminders of alfresco dinners. A thicker version of filo dough, called yufka can be found in middle eastern markets.

Turkish traditional meals: -meal in the family -meal of the guests -collective meal 47

-special meal -wedding and circumcision meal -Ramadan meal -Muharem meal (the first month in the calendar) -Hammam meal -meal at the Palace Food is served on plates. Around the plate there are pillows on which the family 48ffinit sit slightly leaning with the right arm closer to the table. The water jug is out of the plate, on the tablecloth.

The first dish is, generally, soup served in an oversized bowl. The meal may begin only after the father’s prayer. During the meal people should not talk too much, laughter is inappropriate and if they do not like the food too much, they will never say that. Bread is eaten in 48ffin pieces.

The dishes are served from the same plate. In the past there were no forks and knives; during the Reastauration Period they started to use them.

The soup is followed by a meat and pilaf dish, then a cold dish with olive oil or a piece of roast meat, then a dessert or fruit.

At the end of the meal, the father says prandiolithany. All family members throw a grain of salt into their mouths, thanking to those who have prepared the meal.

The Coffee Ritual Coffee is served after each meal, no matter the food, and it is never 48ffinit. Coffee has a special importance in everyday life and there are specific anecdotes, phrases and traditions: coffee fad, coffee merchant, coffee fortune teller, coffe cup and also the proverb: “A cup of coffee implies forty years of 48ffinity.”

Types of coffee: black coffee, sweet coffee,medium-sweet or all-sweet coffee.

The preparation of coffee was different, according to the time of the day. They sometimes use milk.

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PART 2

Turkish Traditional Recipes

Breakfast Grape Tomato Frittata

(Kiraz-Ceri Domatesli Italyan Omleti)

1 Tbsp extra-virgin olive oil 2-3 green onions, thinly chopped 1 cup grape tomatoes ½ tsp sea salt 4-5 eggs, lightly beaten 1 Tbsp fresh basil leaves or ½ tsp dried basil ½ cup cheddar, grated

1 yemek kasigi sizma zeytinyagi 2-3 yesil sogan, ince dogranmis 1 su bardagi kiraz/ceri domates 1 cay kasigi deniz tuzu 4-5 yumurta, cirpilmis 1 yemek kasigi taze feslegen yapragi/1 cay kasigi kuru feslegen ½ su bardagi cedar peyniri, rendelenmis

Take olive oil in a 8-10-inch ovenproof Zeytinyagini firina dayanikli yapismaz bir nonstick skillet, sauté onions and tomatoes, tavaya alin; sogan ve domatesleri orta ateste add salt and cook about 4-5 minutes over low yaklasik 4-5 dakika sote edin. medium heat.

Tuzu ilave edin. Firini 220C (425F)’ye isitin.

Preheat oven to 425F (220C). Add eggs and Yumurta, cedar peyniri ve feslegen cheese, season with basil leaves and stir to yapraklarini ilave edin ve guzelce karistirin. combine.

Yaklasik iki dakika boyunca hic dokunmadan Cook undisturbed, until edges are set (about 2 kenarlari sertlesene dek kisik ateste pisirin. minutes). Then, transfer skillet to oven and Sonra, onceden isittiginiz firinda yaklasik 8-10 49

bake until top of frittata is just set, 8- to 10 minutes.

Slide or invert frittata onto a serving plate and cut into 6 wedges. Serve warm.

dakika yada yumurta pisip omlet iyice sertlesene dek pisirin.

Omleti ister ters cevirerek isterseniz de siyirarak servis tabagina alin. Pasta dilimi sekline 6’ya kesin ve sicak/ilik servis yapin.

Red Pepper Walnut Dip

1-1 ½ cup roasted red peppers, drained 1/2 cup fresh bread crumbs 1/3 cup walnuts, finely chopped 2-3 cloves of garlic, minced 1 Tbsp fresh lemon juice 1 Tbsp pomegranate molasses ½-1 tsp ground cumin ½ tsp hot red pepper flakes (optional) 2-3 Tbsp extra virgin olive oil ½ tsp salt to taste Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth.

You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.

Serve at room temperature.

Muhammara is also very good at breakfasts.

Muhammara

1 su bardagi kozlenmis kirmizi biber, suzulmus 1/3 su bardagi ceviz ici, ufalanmis 2-3 dis sarimsak, dovulmus 1 yemek kasigi taze limon suyu 1 yemek kasigi nar eksisi ½-1 tatli kasigi kimyon 1 cay kasigi aci kirmizi pul biber (istege bagli) 2-3 yemek kasigi sizma zeytinyagi 1 cay kasigi tuz Zeytinyagi haric butun malzemeleri mutfak robotunda puruzsuz hale gelene dek pure haline getirin. Istege bagli olarak iri parcali da birakabilirsiniz.Zeytinyagini da yavas yavas karistirin. Servis tabagina alin ve arzu ederseniz taze maydanoz/nane ile susleyin.

Taze ekmek, pitaucgenleri ya da sebze ile servis edebilirsiniz. Buzdolabinda 24 saate kadar saklayabilirsiniz.

Oda sicakliginda servis edin. Muhammara kahvalti sofralariniza da cok iyi yakisacaktir.

50

Turkish Panini

Sucuklu-Sebzeli Tost

1 long sandwich bread 4 slices of sujuk ½ cup spinach, washed ¼ onion, julienne cut 2-3 slices of Mozzarella/Swiss Cheese (any amount) 2-3 slices of tomato 1-2 Tbps olive oil Salt to taste

1 tane uzun sandivic ekmegi 4 dilim sucuk ½ su bardagi ispanak, yikanmis ¼ sogan, uzun dilimlenmis 2-3 dilim kasar peyniri/Mozzarella (isteginiz miktarda) 2-3 dilim domates 1-2 yemek kasigi zeytinyagi Tuz

Cut the sandwich bread in half and brush both inner sides with olive oil. Stuff with Mozzarella/ Swiss cheese, onion, tomatoes, sujuk and spinach. Sprinkle with salt to taste.

Heat the gridler/Panini maker up. Then, press gently the Panini until the cheese is melted or 2-3 minutes (do not press hard).

Serve hot.

Sandivic ekmegini ortadan ikiye ayirin ve zeytinyagi ile her iki tarafini da yaglayin.

Uzerine sucuk, domates, kasar peyniri , ispanak ve sogani yerlestirin. Tuz serpistirin.

Bu sirada tost makinesini isitip kullanima hazir konuma getirin. Hazirladiginiz tostu tost makinasina alin ve uzerinden hafifce bastirarak (cok bastirilmayacak) kasar peynir eriyene dek 2-3 dakika pisirin.Sicak servis yapin.

Breakfast Casserole

Breakfast Casserole

This fabulous recipe is made by my skillful husband for a Sunday Breakfast. It is a really unique and wonderful flavor. You should try it!

Bu harika tarifi marifetli kocam Pazar Kahvaltisi icin hazirladi. Gercekten essiz ve cok lezzetli bir tad. Mutlaka denemelisiniz!

3 slices of bread, cut into cubes

3 dilim ekmek, kup seklinde kesilmis 51

1 tomato, chopped

1 domates, dogranmis

1 green onion, chopped 4 eggs, beaten 1 cup cheddar cheese, grated 1 cup milk ½ cup red/green/yellow pepper, cut in stripes 1 tsp salt to taste ¼ tsp thyme/mint (optional)

1 yesil sogan, dogranmis 4 yumurta, cirpilmis 1 su bardagi cheddar/kasar peyniri, rendelenmis 1 su bardagi sut 1 cay bardagi kirmizi/yesil/sari biber, seritler halinde kesilmis 1 tatli kasigi tuz ½ cay kasigi kekik/nane (istege bagli)

Preheat oven to 350°F (180 C). Beat the eggs in a large bowl. Then, mix in the milk and cheese.

Add the bread cubes and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).

Add all the remaining ingredients. Grease a 13 x 9 inch casserole dish. Pour mix into casserole dish.

Bake in oven for 40-45 minutes, until the top is browned and the center springs back when touched.

Remove from oven and let cool for 10 minutes before serving.

Firini 180 C (350 F)’a isitin. Buyuk bir kasede yumurtalari cirpin ve sutle peyniri ilave edin.

Sonra, ekmek parcalarini ilave edin ve islanana kadar karistirin, fakat fazla karistirip ekmek parcalarini dagitmayin.

Geri kalan malzemeleri de ilave edip karistirin.

30x22 cm buyuklugunde bir borcam tepsiyi yaglayin ve karisimi dokun.

Firinda yaklasik 40-45 dakika pisirin.

Uzeri kahverengiye donunce ve ortasina dokununca eski seklini aliyorsa pismis demektir.

Firindan cikarin ve 10 dakika kadar sogumasini bekleyin ve servis yapin.

Eggs with Sujuk 2-3 eggs 8-10 slices of sujuk/summer beef sausage, skin removed A pinch of salt to taste A pinch of paprika

Sucuklu Yumurta 2-3 yumurta 8-10 dilim sucuk/ summer beef sausage, soyulmus Bir tutam tuz Bir tutam kirmizi toz biber 52

In a skillet or frying pan cook sujuk/summer beef sausage slices over low heat, till they release the fat and turn a little golden brown.

Turn each side with a fork, do not overcook (23 minutes is sufficient). Make some room for the eggs and then crack the eggs. Sprinkle some salt and paprika. Cook till the whites are cooked.

Serve warm. Eggs with Sujuk is good to go at breakfast and brunch.

ENJOY!

Teflon bir tavada sucuk dilimleri yagini salip hafif kizarana dek kisik ateste pisirin (2-3 dakika). Her iki tarafinin da kizarmasi icin bir catal yardimiyla cevirin. Fazla pisirirseniz kururlar. Sonra yumurtalar icin biraz yer acin ve yumurtalari duzgunce kirin.

Sarilarinin dagilmamasi icin dikkat edin.

Uzerine tuz ve kirmizi biber serpin ve beyazlari pisene dek kisik ateste pisirin.

Sicak servis yapin. Sucuklu Yumurta kahvalti icin cok guzel bir alternatiftir.

AFIYET OLSUN!

TURKISH TRADITIONAL RECIPES APPETIZERS

(Meze Tarifleri) Triangle Borek

Muska Boregi 1 yufka 100 gram lor peyniri/beyaz peynir 1 yumurta 1 tatli kasigi tereyag, oda sicakliginda Kizartmak icin 1 su bardagi kanola yagi

1 yufka (Turkish pastry) Âź lb (100 gr) ricotta/feta cheese 1 egg 1tsp butter, at room temperature 1 cup canola oil for frying

53

Whisk the egg in a small bowl and add butter and cheese. Mix well. Cut the yufka in half and place them on top of each other.

Then, starting from the wide part cut 1 ½ inch strips in width. Place one tsp of the cheese filling on the wide side of each strip. Then, fold from side to side to form a triangle.

Keep folding until the end of the strip. Then, wet the edge with water and stick to the triangle.

Fold all the pieces the same way. Heat the oil in a frying pan and fry both sides of the triangle boreks.

Yumurtayi kucuk bir kaseye alin ve cirpin. Tereyagi ve peyniri ilave edin, guzelce karistirin.

Yufkayi ortadan ikiye kesin ve ust uste koyun.

Enine dogru yaklasik 4 parmak genisliginde seritler kesin. Her parcanin genis kismina peynirli icten yaklasik 1 tatli kasigi kadar koyun ve ucgen seklinde saga sola dogru katlayarak muska seklinde katlayin. Son kismini suya batirin ve borege yapistirin. Butun parcalari bu sekilde katlayin.

Kizgin yagda her iki taraflari kizarana kadar kizartin.

AFIYET OLSUN!

Ezme

Ezme

2 domates 1 kirmizi biber 1 kucuk sogan

2 tomatoes 1 red pepper 1 small onion 54

2 cloves garlic 1-2 Tbsp parsley, chopped finely ½ lemon’s juice 1 tsp tomato paste 1 tsp red pepper paste ½ tsp or more chili pepper (optional) 1 tsp fresh mint (optional), chopped finely 1-2 Tbsp olive oil Salt to taste

2 dis sarimsak 1-2 yemek kasigi maydanoz, ince dogranmis ½ limonun suyu 1 tatli kasigi domates salcasi 1 tatli kasigi biber salcasi 1 cay kasigi yada daha fazla aci pul biber (istege bagli) 1 tatli kasigi taze nane (istege bagli), ince dogranmis 1-2 yemek kasigi zeytinyagi

Limon suyu ve zeytinyagini kucuk bir kapta karistirin. Icine domates ve biber salcasini ilave edin ve iyice karistirin.

Mix lemon juice, olive oil, tomato and red pepper paste in a small bowl.

Chop all the other ingredients very finely or use a chopper.

Diger butun malzemeleri minik minik dograyin ya da mutfak robotu kullanarak iyice parcalayin.

Add salt to the olive oil and tomato paste mixture.

Mix all the ingredients all together.

Serve fresh.

Zeytinyagi ve salca karisimina tuzu da ilave edin diger malzemeye ilave edin. Hepsini guzelce karistirin.

Bekletmeden servis yapin.

Cig Kofte

Cig Kofte

I'd like to thank to Tarik, the master of cig kofte, for this delicious recipe.

Bu harika cig kofte tarifi icin ustamiz Tarik'a tesekkur ediyorum.

3-4 big onions ¼ cup lemon juice 1 lb lean ground beef 2 tomatoes 5-6 cloves garlic

3-4 buyuk sogan ¼ su bardagi limon suyu ½ kg yagsiz dana kiymasi 2 domates 5-6 dis sarimsak 55

Âź cup canola oil 2 lb fine bulgur (cracked wheat) 2-3 Tbsp salt 5-6 Tbsp isot (crushed hot pepper) 1-2 Tbsp cumin 750 gr red hot pepper paste/ tomato and pepper paste mix

Âź su bardagi kanola yagi 1 kg ince bulgur 2-3 yemek kasigi tuz 5-6 yemek kasigi isot 1-2 yemek kasigi kimyon 750 gr aci biber salcasi/ biber ve domates karisik Sogani mutfak robotunda guzelce pure haline getirin. Bulgur ile sogani genis bir kaba alin ve iki avucununuzun arasina alip ovalayarak guzelce birbirlerine yedirin. (Yaklasik 10 dakika). Biber ya da karisik salca, tuz, isot ve kimyonu ilave edin. Bir sure daha iki avucunuzun arasinda doverek malzemeleri yedirin. Kiymayi da ilave ettikten sonra butun gucunuzu kullanarak elinizin tabaniyla kabin dibine iyice bastirarak yogurun. Arada elinizi buzlu su dolu bir kaba daldirip cikarin. Yaklasik yarim saat kadar yogurarak bulgurun yumusamasini saglayin.

Bu sirada domates ve sarimsaklari mutfak robotundan gecirin ve kiymaya ilave edin. Limon suyu ve kanola yagini da ekledikten sonra bir kac dakika daha yogurun.

Ceviz buyuklugunde ya da arzuye gore daha buyuk parcalar alin ve avunucuzun icinde sikarak cig kofte seklini verin.

Yaninda limon ve marul yapragi ile servis yapin.

Bu tariften yaklasik 120-130 cig kofte cikar.

Tarif 14-16 kisiliktir.

Process the onions in food processor. Then, take it along with bulgur in a large mixing bowl. Rub the mixture in between your palms, to give bulgur a full onion flavor (about 10 minutes). Add pepper paste/ pepper and tomato mix paste, salt, isot and cumin. Keep rubbing all the ingredients in between your palms pressing hard. Then, add the ground beef and push the mixture through the bottom of the bowl strongly. Dip your hands in cold/ ice water occasionally to ease the process. Keep kneading for about 30 minutes and make sure the bulgur is softens enough.

Meanwhile, crush tomato and garlic in the food processor, and then add into the bulgur mixture.

Add lemon juice and canola oil as well. Knead for a couple of minutes and grab walnut size pieces or bigger if desired. Place them right inside your palm and squeeze gently to give the right shape as seen in the picture.

Serve with lemon wedges and lettuce leaves.

This recipe yields to 120-130 pieces of cig kofte.

Serving size: 6-8 pieces

Fava

Fava

56

1 lb fresh/frozen/dry fava beans, peeled 1 onion, chopped 1 carrot, chopped ½ tsp sugar 2 tbsp olive oil 1 tsp salt to taste

½ kg taze/kuru ya da dondurulmus bakla ici 1 sogan, dogranmis 1 havuc, dogranmis 1 cay kasigi seker 2 yemek kasigi zeytinyagi 1 tatli kasigi tuz

Garnish: 3-4 tbsp extra virgin olive oil ½ lemon’s juice 1/3 cup fresh dill, chopped

Uzerine: 3-4 yemek kasigi sizma zeytinyagi ½ limon suyu 1/3 su bardagi dereotu, dogranmis

If you are using dry fava beans soak them in water and leave overnight. Place all the ingredients in a pot and bring to a boil. Then simmer until fava beans get soft (15-20 minutes for frozen/fresh fava beans and 60-80 minutes for dry fava beans).

Drain and mix with a blender until forming a smooth paste like mixture. Adjust the salt amount as you like. Transfer to a 1-2 inch deep serving dish or bowl. Flatten the surface. Then cover and leave it in the fridge for 1 hour to cool. Then cut into square or diamond shapes.

Drizzle with olive oil and lemon juice and put the dill all over.

This is a vegetarian dish.

Kuru bakla ici kullaniyorsaniz bir gece onceden suda islatin ve gece boyunca bekletin.

Butun malzemeleri bir tencerede kaynatin ve kaynayinca hafif atese alip, baklalar yumusayana dek pisirin (kuru bakla icin 60-80 dakika, taze ve dondurulmus bakla icin 15-20 dakika).

Suyunu suzun ve blendir ile pure haline getirin. Tuz miktarini isteginize gore ayarlayin.

4-5 cm derinliginde bir servis tepsisine ya da kasesine aktarin uzerini duzlestirin ve buzdolabinda 1 saat kadar sogutun. Sonra kare ya da baklava dilimi seklinde dilimleyin.

Uzerine sizma zeytinyagi ve limon suyu dokun. Son olarak dere otunu yayin ve servis yapin.

57

Turkish Salad Recipes (Salata Tarifleri) Turkish Style Pasta

Turk Usuku Makarna Salatasi

½ lb elbow pasta ¾ cup carrot, diced ¾ cup sweet peas ¾ cup corn ½ cup pickles, diced 1 Tbsp canola oil 3-4 Tbsp mayonnaise 3 Tbsp yoghurt Cook the elbow pasta with 1 Tbsp canola oil in salty water as directed in the package. Rinse and drain.

Meanwhile boil carrots and sweet peas for about 3-4 minutes. Immediately rinse under cold water and drain.

Mix yogurt and mayonnaise in a bowl and stir in carrots, sweet peas, corns and pickles. Mix them all. Combine with drained pasta.

Garnish with fresh parsley if desired.

Serve immediately, otherwise it dries out.

ENJOY!

58

250 gr dirsek makarna ¾ su bardagi havuc, kup seklinde dogranmis ¾ su bardagi bezelye ¾ su bardagi misir ½ su bardagi kornison tursu, kup seklinde dogranmis 3-4 yemek kasigi mayonez 3 yemek kasigi yogurt 1 yemek kasigi kanola yagi Dirsek makarnayi paketin uzerindeki talimatlara gore 1 yemek kasigi kanola yagi ilave ederek tuzlu suda pisirin. Soguk su altinda yikayin ve suzun.

Bu sirada, havuc ve bezelyeyi yaklasik 3-4 dakika haslayin. Hemen soguk su altina tutun ve suyunu suzun.

Bir kasede, mayonez ve yogurdu karistirin.

Makarnayla beraber geri kalan malzemeyi ilave edin, hepsini karistirin.

Istege gore maydanoz ile susleyebilirsiniz.

Hemen servis edin, yoksa makarna salatasi kuruyarak tazeligini kaybedecektir.

AFIYET OLSUN!

Coleslaw Salad

Beyaz Lahan a Salatasi

2 cups of white cabbage (¼ head of cabbage), shredded finely 1 carrot, peeled and shredded 2 tbsp extra virgin olive oil 1 tsp vinegar ½ tsp salt ½ tsp celery seeds (optional)

Radish slices for garnish Place the finely shredded white cabbage, carrot and all the other ingredients in a plate. Mix them all and you can garnish with radish slices.

ENJOY!

59

2 su bardagi ince dogranmis beyaz lahana (1/4 bas lahana) 1 havuc, soyulup rendelenmis 2 yemek kasigi sizma zeytinyagi 2 cay kasigi sirke 1 cay kasigi tuz 1 cay kasigi kereviz tohumu (istege bagli) Suslemek icin kucuk kirmizi turp dilimleri

Butun malzemeleri bir tabaga alin ve guzelce karistirin. Kucuk kirmiz turp dilimleri ile susleyebilirsiniz.

AFIYET OLSUN!

Turkish Chicken & Turkey Recipes (Tavuk ve Hindi Yemek Tarifleri) Leeks with Chicken Liver

Tavuk Cigerli Pirasa

½ kg tavuk cigeri ½ kg pirasa 2 yemek kasigi zeytinyagi 1 su bardagi domates, kucuk dogranmis ¼ su bardagi sicak su ½ cay kasigi aci pul biber 1 tatli kasigi tuz 1 cay kasigi taze ogutulmus karabiber

1 lb chicken liver 1 lb leeks 2 Tbsp olive oil 1 cup tomatoes, petite diced ¼ cup hot water ¼ tsp crushed red pepper 1 tsp salt to taste ½ tsp fresh black pepper

Cigerleri yikayin ve suyu suzulunce irice dograyin. Zeytinyagini tencereye alin ve dogranmis cigerleri tencereye ilave edin. Orta ateste cigerler kahverengi olana dek sote edin.

Bu sirada pirasalari yikayin ve dograyin.

Tencereye ilave edin ve yaklasik 3-4 dakika daha sote edin. Sonra, domates, pul biber ve tuzu ilave edin. Sicak suyu ilave edin, karistirin ve kapagi kapali olarak yaklasik 2030 dakika kisik ateste pisirin. Uzerine karabiber serpin ve sicak servis yapin.

Wash and drain chicken livers and cut them in bite sizes. Heat the olive oil in a pot and then add the chicken livers. Saute over medium heat until they turn brown. Meanwhile clean and chop the leeks. Add the leeks and continue sautéing over medium heat for about 3-4 minutes. Then, add the tomatoes, crushed red pepper and salt to taste. Add the hot water, give a stir and cook over low medium heat with the lid on. After 20-30 minutes add black pepper and turn the heat off.

AFIYET OLSUN! ENJOY!

60

Turkey with White-Sour Sauce

Eksili-Beyaz Soslu Hindi

2 turkey thighs 4 small potatoes 2 carrots, chopped round 1 egg ½ lemon’s juice 2-3 cloves of garlic, finely chopped 1 tbsp salt to taste ½ tsp black pepper to taste 4-5 cups water

2 tane hindi incik 4 kucuk boy patates 2 havuc, yuvarlak kesilmis 1 yumurta ½ limon suyu 2-3 dis sarimsak, ince dogranmis 1 yemek kasigi tuz 1 cay kasigi karabiber 4-5 su bardagi su Buyuk bir tencereye suyu ve hindi inciklerini Take water and turkey thighs in a big pot and alin. Yuksek ateste kaynamaya birakin. bring to a boil over high heat. Then, close the Kaynadiktan sonra, kapagi hafif aralik olarak lid halfway and simmer over low heat till kisik ateste hindiler pisene dek pisirin turkey gets tender (about 20 minutes). Take the (yaklasik 20 dakika). Hindi incikleri bir tabaga cooked turkey thighs over a plate and let them alin ve sogumaya birakin.Patatesleri soyun ve cool for a while. uzunlamasina 4 ya da 6 parcaya elma dilimi Peel the potatoes and cut them in 4 or 6 seklinde kesin. Yuvarlak kesilmis havuclarla lengthwise like apple slices. Add potatoes, birlikte patatesleri ve sarimsagi hindiyi carrots and garlic into the pot where you pisirdiginiz suya atin.Tuzu ilave edin ve cooked turkey. Also add salt and cook for about yaklasik 10 dakika kadar haslayin. Hindi 10 minutes. Turn the heat off. incikleri kucuk parcalara ayirin ve tencereye Chop turkey thighs into small pieces and add ilave edin. Yaklasik 5 dakika kadar daha into the pot. Cook for another 5 minutes and pisirin ve ocagin altini kapatin. turn the heat off.

Bir kasede limon suyu ve yumurtayi guzelce In a small bowl, beat the egg and lemon juice. cirpin. Bir kepce yardimiyla yemegin Then, take a ladle from the pot and slowly stir suyundan alip yumurtali sosa yavasca ilave into the sauce. Add the sauce slowly into the ederek karistirin ve corba ile sosun sicakligini pot and stir well. yaklasik olarak esitlemeye calisin. Sonra, sosu Sprinkle the black pepper and serve hot. yavasca corbaya karistirarak ilave edin.

Uzerine karabiber serpin ve sicak servis yapin.

61

Turkish Beef & Lamb Recipes (Etli Yemek Tarifleri) Turkish Butcher's Meatballs

2 lb ground beef 1 tsp salt to taste 1 onion, grated 2-3 cloves of garlic, smashed ½ cup fresh parsley, finely chopped ½ tsp thyme ½ tsp cumin ½ tsp black pepper ½ tsp crushed red pepper Combine all the ingredients in a mixing bowl.

Knead until the ground beef absorbs the ingredients.

Grab egg size or bigger pieces and make balls rolling them in between your palms. Then, flatten the meat balls as seen in the picture.

Cook both sides over the grill until they get browned. Serve with salad and/or greens.

ENJOY!

Kasap Kofte

kg dana kiyma 1 tatli kasigi tuz 1 sogan, rendelenmis 2-3 dis sarimsak, ezilmis ½ su bardagi maydanoz, ince dogranmis (istege bagli) 1 cay kasigi kekik 1 cay kasigi kimyon 1 cay kasigi karabiber 1 cay kasigi kirmizi pul biber Butun malzemeleri genis bir karistirma kabinda guzelce karistirin. Elinizle guzelce yogurarak baharatlarin kiyma ile ozdeslesmesini saglayin. Yumurta buyuklugunde ya da daha buyuk parcalar koparin ve avuc iclerinizde yuvarlayarak esimde gorulen kofte seklini verin. Her iki taraflari da kizarana dek izgarada pisirin.

Yaninda yesil salata ile servis edin.

AFIYET OLSUN! 62

) 4 beef shanks 1 onion, chopped ½ cup celery, chopped 1 carrot, chopped 4-5 bay leaves 2 Tbsp canola oil Salt and pepper to taste For baking: 1-2 carrots, chopped round 1 big potato, chopped ½ cup sweet peas

4 tane dana incik, 1 sogan, dogranmis ½ su bardagi kereviz sapi, dogranmis 1 havuc, dogranmis 4-5 defne yapragi 2 yemek kasigi kanola yagi Tuz ve karabiber Firinlamak icin: 1-2 havuc, yuvarlak dogranmis 1 buyuk boy patates, dogranmis ½ su bardagi bezelye

Kanola yagini buyuk bir tencereye alin ve her Place canola oil in a braising pot and sear each bir dana incigini hafifce kizartin (iki tarafini da beef shank 3-4 minutes each side. Place all the 3-4 dakika olacak sekilde). Sonra, diger malzemeleri ilave edin ve sicak su ile doldurun. remaining ingredients in and fill with hot water. Bring to a boil and simmer for 60 to 75 Kaynadiktan sonra kisik ateste yaklasik 60-75 dakika kadar kapagi kapali olarak pisirin. minutes, or until the beef gets tender.

Etlerin yumusayip yumusamadigi kontol edin.

Then, take each beef shank over a piece of Pistikten sonra, her bir kuzu incigini genisce aluminum foil and divide the raw vegetables you prepared for baking in four and transfer to birer aluminyum folyo uzerine alin ve onceden firinlamak icin hazirladiginiz cig sebzeleri each aluminum foil. If desired remove the dorde paylastirarak etlerin yanina koyun. Arzu cooked vegetables from the braising pot and add them as well. Wrap up the foil around the ederseniz, tenceredeki pismis sebzeleri de etlerin yanina paylastirabilirsiniz. Folyoyu beef shanks and place over an oven tray.

Preheat the oven to 400 F (200 C) and bake for guzelce bohca gibi kapatin ve firin tepsisine yerlestirin. Onceden isitilmis 200 C (400 F) about 45-60 minutes. firinda yaklasik 45-60 dakika pisirin.

Serve either hot or warm.

Sicak veya ilik olarak servis yapin.

63

Turkish Butcher's Meatballs

2 lb ground beef 1 tsp salt to taste 1 onion, grated 2-3 cloves of garlic, smashed ½ cup fresh parsley, finely chopped ½ tsp thyme ½ tsp cumin ½ tsp black pepper ½ tsp crushed red pepper Combine all the ingredients in a mixing bowl.

Knead until the ground beef absorbs the ingredients.

Grab egg size or bigger pieces and make balls rolling them in between your palms. Then, flatten the meat balls as seen in the picture.

Cook both sides over the grill until they get browned. Serve with salad and/or greens.

ENJOY!

(Kasap Kofte)

2 lb ground beef 4 tane dana incik, 1 sogan, dogranmis ½ su bardagi kereviz sapi, dogranmis 1 havuc, dogranmis 4-5 defne yapragi 2 yemek kasigi kanola yagi Tuz ve karabiber Firinlamak icin: 1-2 havuc, yuvarlak dogranmis 1 buyuk boy patates, dogranmis ½ su bardagi bezelye Kanola yagini buyuk bir tencereye alin ve her bir dana incigini hafifce kizartin (iki tarafini da 3-4 dakika olacak sekilde). Sonra, diger malzemeleri ilave edin ve sicak su ile doldurun.

Kaynadiktan sonra kisik ateste yaklasik 60-75 dakika kadar kapagi kapali olarak pisirin.

Etlerin yumusayip yumusamadigi kontol edin.

Pistikten sonra, her bir kuzu incigini genisce birer aluminyum folyo uzerine alin ve onceden firinlamak icin hazirladiginiz cig sebzeleri dorde paylastirarak etlerin yanina koyun. Arzu ederseniz, tenceredeki pismis sebzeleri de 64

etlerin yanina paylastirabilirsiniz. Folyoyu guzelce bohca gibi kapatin ve firin tepsisine yerlestirin. Onceden isitilmis 200 C (400 F) firinda yaklasik 45-60 dakika pisirin.

Sicak veya ilik olarak servis yapin.

Eggplant Mousaka with Mushrooms

Mantarli Patlican Musakka

2 eggplants, peeled and cut into chunks 1 big onion, chopped ½ lb (200 gr) ground beef ½ lb mushrooms, cut in quarters 2 tomatoes, diced 1 cup oil for frying the eggplant 1 green pepper, chopped 1 tsp salt ½ tsp black pepper 2 cloves of garlic, sliced thin (optional) ½ cup hot or warm water

2 tane buyuk patlican, soyulmus 1 buyuk sogan, dogranmis 200 gr kiyma 250 gr mantar, dorde bolunmus 2 domates, dogranmis 1 su bardagi sivi yag( patlicanlari kizartmak icin) 1 yesil biber, dogranmis 2 cay kasigi tuz 1 cay kasigi karabiber 2 dis sarimsak, dogranmis (istege bagli) ½ su bardagi sicak su

Peel the whole eggplant and chop in chunks.

Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.

Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use

Patlicanlari yikayip, soyun. Buyuk buyuk dograyin ve buyuk bir kaseye koyup uzerine cikana dek su doldurun. Patlicanin acimsi tadinin suya gecmesi icin yaklasik 30 dakika suda bekletin.

Sonra patlicanlari suzup, kurulayin. Genis bir tavaya yagi koyup patlicanlari renk degistirene dek kizartin. Fazla kizartirsaniz, patlicanlarin sekli bozulur. Kizarmis patlicanlari borcam bir tepsiye alin ve uzerine tuz serpin.

Ayni tavada bir yemek kasigi sivi yagi ve 65

the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes.

Finally add black pepper and give a stir.

Spread this mixture evenly on the fried eggplants and add the hot water.

Preheat the oven to 375 F (190 C) and cook for about 20-25 minutes.

You can serve this dish with pilaf and yogurt.

ENJOY!

kiymayi renk degistirene dek kavurun. Sonra soganlari ilave edip 1-2 dakika sote edin.

Biberleri, sarimsak ve mantari ilave edin.

Yaklasik 3 dakika kavurun. Sonra, tuz ve domatesi ekleyin, 5 dakika kisik ateste pisirin.

Son olarak karabiberi ilave edin. Kiymali karisimi kizarmis patlicanlarin uzerine esit olarak yayin ve sicak suyu ilave edin.

Onceden isitilmis 190 C (375) firinda yaklasik 30 dakika pisirin.

Yaninda pilav ve yogurt ile servis edebilirsiniz.

AFIYET OLSUN!

Stuffed Collard Greens

(Kiymali Kara Lahana Sarmasi)

2 bunch collard green 2 onions, chopped 1 ½ cup rice, washed and drained ½ lb ground beef 1 tsp tomato paste 1 tsp dried mint ½ cup fresh parsley, finely chopped ½ tsp pepper 1/3 cup canola oil 1 tsp salt to taste Hot water

2 demet kara lahana 2 sogan, dogranmis 1 ½ su bardagi pirinc, yikanmis ve suzulmus 250 gr kiyma 1 tatli kasigi domates salcasi 1 tatli kasigi nane ½ su bardagi maydanoz, ince dogranmis 1 cay kasigi karabiber 1/3 su bardagi kanola yagi 1 tatli kasigi tuz Sicak su

Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces.

Take the collard greens in a pot and boil for 2

Lahana yapraklarini iyice yikayin. Ortadaki kalin kismini kesip atin. Buyuk yapraklari uce, kucukleri iki esit parcaya bolun.

Tuzlu su dolu tencerede yapraklari 2 dakika kadar kaynatin. Suyunu suzun ve sogumaya birakin.

66

minutes in salty water. Then, drain and let them cool for a while.

Combine all the other ingredients, but the water in a big bowl.

Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces.

Place all the rolls side-by-side in a large pot.

Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender.

Serve it warm preferably with yogurt or cacik.

ENJOY!

Adana Kebab

Diger geri kalan butun malzemeleri buyuk bir kaba alin ve iyice karistirin.

Bir parca lahana yapragi alin ve genis kismina 1 yemek kasigi ic malzeme koyun.

Yanlarindan ice dogru katlayin ve resimde goruldugu gibi sarma seklinde sarin. Diger lahana yapraklarini da ayni sekilde sarin.

Sarmalari genis bir tencereye yan yana dizin.

Uzerlerini kapatacak kadar sicak su ilave edin.

Orta atese alin ve kaynadiktan sonra altini kisip kapagini kapatin. Yaklasik 40 dakika ya da pirincler pisene dek pisirin.

Tercihen yogurt ya da cacik ile servis yapin.

AFIYET OLSUN!

(Adana Kebabi)

1 lb lean ground mutton 50 gr fat from lamb tail, finely chopped 1 tsp crushed red pepper ½ tsp black pepper ½ tsp cumin 1 tsp salt to taste Skewers or chop sticks

500 gr yagsiz koyun kiymasi 50 gr kuyruk yagi, cok ince kiyilmis 1 tatli kasigi pul biber 1 cay kasigi karabiber 1 cay kasigi kimyon 1 tatli kasigi tuz Metal ya da cop sis

Leave the crushed red pepper in ½ cup of water for about 2-3 hours, to get them softened. Then drain.

Mix all the ingredients with your hands. Grab a fist size mixture and skewer it. Squeeze it on the skewer until it gets smooth and lengthens

Kirmizi pul biber yarim su bardagi su icinde yaklasik 2-3 saat bekletin. Boylece pul biber yumusayacak ve pisirisken yanmayacaktir.

Butun malzemeleri cukur bir kabin icinde iyice yogurun. Yumruk buyuklugunde bir parca alip, 67

to acquire the shape shown in the picture. Cook on a grill or oven. You can grill some vegetables as well on the side. Refrigerate the skewered Adana Kebab overnight to get a better flavor.

sise gecirin. Avucunuzla sikarak, asagi yukari hareket ettirerek resimdeki sekile benzer kebaplar yapin. Bir aksam boyunca buzdolabinda bekletin. Mangal/izgara ya da firinda pisirin. Yaninda cesitli sebzeleri de izgara yapip kebap ile ikram edebilirsiniz.

Serve with warm pita bread and Side Salad for Adana kebabi sicak lavas ya da pide (pita) ve Kebap Salatasi ileservis yapin.

Kebabs ENJOY! Afiyet Olsun!

Roasted Lamb

(Firinda Kizarmis Kuzu)

2 lbs lamb leg 2 Tbsp canola oil 1 tsp paprika 1 tsp salt to taste ½ tsp thyme 3-4 potatoes, cut into wedges Cut the lamb leg into pieces or use the whole leg (it will take longer to cook). Salt the lamb rubbing with your hands. Mix canola oil, thyme and paprika in a small bowl. Then, cover all the lamb with this mixture.

Preheat the oven to 400 F (200 C) and grease an oven tray. Place all the potatoes and lamb.

Bake for about 45-60 minutes or until the lamb is cooked.

ENJOY!

1 kg kuzu bacagi 2 yemek kasigi kanola yagi 1 tatli kasigi kirmizi toz biber 1 tatli kasigi tuz ½ tatli kasigi kekik 3-4 patates, dorde bolunmus Kuzu etini istediginiz sekilde parcalayin ya da butun olarak da pisirebilirsiniz, fakat pisirme suresi uzayabilir. Elinizle etlere tuzu yedirin.

Sonra bir kapta kanola yagi, kirmizi toz biber ve kekigi karistirin. Karisimi etlerin her yerine surun.

Onceden isitmis oldugunuz 200 C (400 F) firinda etler pisene dek veya 45-60 dakika arasi pisirin. Sicak servis yapin.

AFIYET OLSUN! 68

Roasted Lamb (Firinda Kizarmis Roasted Lamb (Firinda Kizarmis Kuzu) Kuzu) 2 lbs lamb leg 2 Tbsp canola oil 1 tsp paprika 1 tsp salt to taste ½ tsp thyme 3-4 potatoes, cut into wedges

2 lbs lamb leg 2 Tbsp canola oil 1 tsp paprika 1 tsp salt to taste ½ tsp thyme 3-4 potatoes, cut into wedges

Cut the lamb leg into pieces or use the whole leg (it will take longer to cook). Salt the lamb rubbing with your hands. Mix canola oil, thyme and paprika in a small bowl. Then, cover all the lamb with this mixture.

Preheat the oven to 400 F (200 C) and grease an oven tray. Place all the potatoes and lamb.

Bake for about 45-60 minutes or until the lamb is cooked.

ENJOY!

Cut the lamb leg into pieces or use the whole leg (it will take longer to cook). Salt the lamb rubbing with your hands. Mix canola oil, thyme and paprika in a small bowl. Then, cover all the lamb with this mixture.

Preheat the oven to 400 F (200 C) and grease an oven tray. Place all the potatoes and lamb.

Bake for about 45-60 minutes or until the lamb is cooked.

ENJOY!

Turkish Seafood Recipes (Deniz Urunleri Tarifleri) 69

Blackened Halibut

Tavada Kizarmis Halibut

1 lb halibut steaks/fillets ½ tsp paprika ¼ tsp cumin 1 clove of garlic, minced ¼ tsp dried thyme ½ tsp salt to taste 2 Tbsp canola oil, for frying

½ kg halibut dilim/fileto 1 cay kasigi kirmizi toz biber ½ cay kasigi kimyon 1 dis sarimsak, rendelenmis ½ cay kasigi kekik 1 cay kasigi tuz 2 yemek kasigi kanola yagi, kizartmak icin

To prepare fish, combine paprika, cumin, thyme and salt. Rub with minced garlic.

Sprinkle fish evenly with seasoning mixture.

Heat oil in a large nonstick skillet over medium high heat.

Add fish to pan; sauté 4-6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon.

ENJOY!

Oncelikle toz biber, kekik, tuz ve kimyonu karistirin. Halibut baligi parcalarini sarimsak ile ovun. Sonra da karistirdiginiz baharatlarla kaplayin. Kanola yagini yuksek ateste kizdirin ve baliklari tavaya alin.

Her tarafini yaklasik 4-6 dakika ya da baliklara catal batirinca kolayca ayrilana dek iyice pisirin. Limon ile servis yapin.

AFIYET OLSUN!

70

Broiled Sardines (Firinda Kizarmis Sardalya)

1 lb (~450gr) sardines 1 tbsp salt 3 tbsp olive oil ½ tsp paprika ½ tsp thyme Juice of ½ lemon 1 clove garlic, minced Cut the heads off and gut the sardines. Wash them under cold water and drain. If you like you can take the bones out and form sardine fillets. Then, mix all the ingredients with sardines in a bowl and leave them for marinating in the fridge at least 1 hour.

Preheat the oven at 400F (200C) and place sardines on a baking tray. I like the grill stripes on fish, so I placed a cooling rack on a tray and broiled sardines on it(Fats of sarnines will drop on the tray). Bake for 10 minutes and then switch to broil. Broil both sides for 5-7 minutes until they are golden brown.

Broiled sardines are good to go with arugula, radish, Turkish coleslaw, onion salad and lemon.

ENJOY!

Broiled Sardines (Firinda Kizarmis Sardalya)

½ kg sardalya 1 yemek kasigi tuz 3 yemek kasigi zeytinyagi 1cay kasigi kirmizi toz biber 1 cay kasigi kekik ½ limon suyu 1 sarimsak, dovulmus/rendelenmis Sardalyalari kafalarini ve karinlarini keserek temizleyin ve soguk su ile guzelce yikayin.Isterseniz kilciklarini temizleyip, fileto olarak pisirebilirsiniz. Suyu suzuldukten sonra bir kasede butun malzemeler ile karistirin ve buzdolabinda en az 1 saat marine edin.

Firini onceden 200 C (400F) isitin ve baliklari firin tepsisine dizin. Ben baliklarin uzerinde izgara cizgilerini sevdigim icin, firin tepsisinin uzerine tel izgara koydum ve onun uzerinde baliklari pisirdim ve 5-7 dakika arasi damak zevkinize gore uzerleri kizarana dek kizartin, sonra baliklari ters cevirip tekrar 5-7 dakika boyunca ustten kizartin.

Firinda kizarmis sardalyalari yaninda, roka, turp, sogan salatasi ya da beyaz lahana salatasi ve limon ile servis yapabilirsiniz.

AFIYET OLSUN!

71

Shrimp Kebab

1 lb shrimp, cleaned and deveined ¼ cup olive oil 1 tbsp garlic, minced 2 tbsp lemon juice ¼ tsp black pepper 2 tbsp soy sauce A pinch of parsley, finely chopped (optional) ½ tsp salt to taste Metal or wooden skewers

Karides Kebabi

½ kg karides, temizlenmis ¼ su bardagi zeytinyagi 1 yemek kasigi sarimsak, dovulmus 2 yemek kasigi limon suyu ½ cay kasigi karabiber 2 yemek kasigi soya sosu Bir tutam taze maydanoz, kucuk dogranmis (istege bagli) 1 cay kasigi tuz Metal ya da tahta sis

2 hours prior to cooking, prepare the marinade.

Mix olive oil, lemon juice, black pepper, soy sauce, parsley, salt and garlic. Dip the fish into it and marinate in the fridge for at least 2 hours. Remove shrimp from marinade and discard the marinade. If you are using metal or steel skewers, lightly coat them with oil. Place shrimp on skewers (about 5 shrimps per skewer) and then cook them over grill 3 minutes each side.

Karidesleri pisirmeden en az 2 saat once marine sosunu hazirlayin. Zeytinyagi, limon suyu, sarimsak, karabiber, tuz, soya sosu ve maydanozu karistirin. Karidesleri bu sosa bulayin ve sosa yatirarak en az 2 saat buzdolabinda marine edin.

Daha sonra karidesleri sislere araliklarla dizin (bir sise 5-6 tane) ve marine sosunu atin. Eger metal sis kullaniyorsaniz karidesleri dizmeden once sisleri hafifce yaglayin. Izgara ya da mangalda her iki tarafini da 3'er dakika pisirin.

Do not overcook. You can also cook them in the oven 8-10 minutes or until they get pink at Fazla pisirmeyin.

Karides kebabini firinda 180 C (350 F)' de 350 F (400 F). yaklasik 8-10 dakika karidesler pembelesene You can serve shrimp kebabs over a bed of rice dek pisirebilirsiniz. or pilaf with fresh lemon wedges.

Karides Kebabini pirinc ya da pilav uzerinde ENJOY! taze limon dilimleriyle servis edebilirsiniz.

AFIYET OLSUN!

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Pan Seared Mahi Mahi (Tavada Lambuka Baligi)

1 lb mahi mahi fillets, skinned and boned 2-3 Tbsp butter 2 Tbsp Balsamic vinegar 2 gloves of garlic, finely diced ½ tsp salt to taste ¼ tsp black pepper 1 lb spinach, washed and chopped ½ medium onion, chopped Take one Tbsp of butter and onions. Saute over medium heat and stir in spinach. Saute them for about 3-5 minutes.

Wash Mahi Mahi fillets under cold water and dry with paper towel. Sprinkle with salt and pepper. Rub with your hands. Sizzle the remaining butter in the frying pan and fry Mahi fillets pouring balsamic vinegar over. Once they are fried, turn upside down and sprinkle with garlic. Fry both sides.

Take sautéed spinach over the serving plates and place the fried Mahi Mahi on top. Serve hot/warm.

Pan Seared Mahi Mahi (Tavada Lambuka Baligi)

½ kg Lambuka baligi fileto, derisi ve kemikleri alinmis 2-3 yemek kasigi tereyag 2 yemek kasigi balsamik sirke 2 dis sarimsak, kucuk dogranmis 1 cay kasigi tuz ½ cay kasigi karabiber ½ kg ispanak, yikanmis ve dogranmis ½ orta boy sogan, dogranmis Tavaya bir yemek kasigi tereyagini ve soganlari alin ve soteleyin. Ispanagi ilave edin ve iyice sonup, renkleri koyulasana dek sote edin (3-5 dakika).

Lambuka baligini soguk su altinda yikayin ve kagit havlu ile kurulayin. Tuz ve karabiber serperek elinizle ovalayarak balik filetolarina yedirin.. Bir taraflari kizardiktan sonra diger tarafini cevirin ve uzerlerine sarimsaklari serpin. Her iki tarafini da guzelce kizartin.

Servis tabagina sotelenmis ispanagi alin ve uzerine kizarmis lambuka filetoyu yerlestirin.

Sicak servis yapin.

AFIYET OLSUN!

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Turkish Specialty Recipes (Ozgun Yemek Tarifleri) Stuffed Kadaifi (Kadayif Dolmasi)

Stuffed Kadaifi (Kadayif Dolmasi)

1 lb kadaifi 150 grams butter 1 cup walnuts/pecans, in chunks

½ kg tel kadayif 150 gr tereyagi 1 su bardagi ceviz ici, ufalalanmis

For the Syrup: 3 cups water 2 ½ -3 cups sugar 1 tsp lemon juice

Surubu icin: 3 su bardagi seker 2 ½ -3 su bardagi seker 1 tatli kasigi limon suyu

First mix sugar and water in a pot and boil the syrup for about 5 minutes. Stir in lemon juice and let it cool.

Melt butter and drizzle all over the kadaifi.

Using your hands, try to mix the butter with kadaifi evenly. If the kadaifi pieces are too long, break them into smaller pieces with your hands. After tossing the kadaifi, take a small Turkish coffee cup and fill half of it with kadaifi and make a hole in the middle.

Place about 1 tsp walnuts/pecans inside and fill the rest of the cup with more kadaifi.

Gently press on top of the cup. Grease an oven tray and flip the cup upside down on the tray. Make sure to press on top of the kadaifi before flipping, otherwise the shape won’t come out well. Use the same procedure for all

Once surubu hazirlayin. Su ve sekeri karistirarak genis bir tencerede yaklasik 5 dakika kadar kaynatin. Icine limon suyunu ilave edin ve sogumaya birakin.

Tereyagini eritin ve tel kadayifin uzerinde gezdirin. Ellerinizi kullanarak, tereyagini kadayifin her yerine yedirmek sartiyla guzelce harmanlayin. Eger kadayifin telleri uzunsa, elinizle kopararak daha ufak parcalara ayirin.

Ufak bir kahve fincaninin yarisina kadar kadayiftan doldurun ve orta kismini cukurlastirin. Cukur kismina sigdirabildiginiz kadar ceviz koyun (yaklasik 1 tatli kasigi kadar). Bol cevizli olunca daha lezzetli oluyor. Sonra uzerine tekrar finacin agiz kismina kadar kadayif 74

the kadaifi left.

Bake it at 350 F (180 C) preheated oven until they get light brown. Pour the cold syrup over the hot stuffed kadaifi right after taking out of oven. Let it absorb the syrup for at least 3-5 hours.

ENJOY!

koyarak, ustten hafifce bastirin. Yaglanmis firin tepsisine fincani ters cevirin. Eger fincanin icindeki malzemeyi ustten hafifce bastirmazsaniz tepsiye ters cevirdiginizde sekli bozuk cikacaktir.

Butun kadayif malzemesini ayni sekilde yaparak sekil verin.

Onceden isitilmis 180 C (350 F) firinda uzeri kizarana dek pisirin.

Firindan cikan sicak kadayifin uzerine soguk serbeti dokun. Yaklasik 3-5 saat boyunca surubun emilmesini bekleyin.

AFIYET OLSUN!

Turkish Ground Beef Pide (Kiymali Pide)

5 cups all purpose flour 2 cups lukewarm milk ½ cup lukewarm water 1 Tbsp active yeast ½ tsp sugar 1 tsp salt For the filling: 2 lbs ground beef 1 big onion, finely chopped 1-2 banana peppers, finely chopped 2 cups of tomatoes, finely diced ½ bunch parsley, finely chopped 1 Tbsp pepper/tomato paste

Turkish Ground Beef Pide (Kiymali Pide)

5 su bardagi un 2 su bardagi ilik sut ½ su baradgi ilik su 1 yemek kasigi kuru toz maya 1 cay kasigi seker 1 tatli kasigi tuz Ic malzemesi: 1 kg kiyma 1 buyuk boy sogan, kucuk dogranmis 1-2 yesil biber, kucuk dogranmis 2 su bardagi domates, kucuk dogranmis ½ demek maydanoz, ince dogranmis 1 yemek kasigi biber/domates salcasi ½ su bardagi su 75

½ cup water 1 tsp salt to taste ½ tsp cumin Take the filling ingredients in a big bowl and mix them all. Keep it in the refrigerator prior to use.

Add yeast and sugar into 1 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve.

Then mix in the other ingredients and flour.

Knead until the dough becomes elastic and a little sticky, about 8-10 minutes.

1 tatli kasigi tuz 1 cay kasigi kimyon Ic malzemeyi buyuk bir kapta karistirin ve buzdolabinda bekletin. Maya, seker ve 1 su bardagi ilik sutu bir kaseye alin, sekerle maya cozunene kadar 5 dakika bekletin.

Sonra, un ve diger malzemeleri ilave ederek, 10 dakika hamur elastik ve ele yapisacak kivama gelene dek yogurun.

Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir Put dough in a clean bowl and cover with a ortamda, hamur iki kati kabarana dek, towel or cloth ((.). Let rise for 2 hours in a yaklasik 2 saat bekleyin (resime bakiniz). warm place. Punch down, cover and let Hamuru tezgahin uzerine alin ve havasini dough rise again until doubled in size about indirmek icin uzerinden bastirin. Uzerini 45 minutes (.). ortun ve kabarmasi icin yaklasik 45 dakika Cut it into 18-20 pieces and roll them in ball bekletin. shape. Cover them to prevent drying out.

Hamuru 18-20 parcaya ayirin ve her birini Meanwhile take one piece and over the yuvarlayip top sekli verin. Uzerinin lightly floured counter roll it out with a roller. kurumasini engellemek icin nemli bir bez Make a boat shape for about the shape of a ile ortun. loaf of bread (or any size you like). Place 2-3 Toplarin birini alin ve hafif unlanmis sert Tbsp of ground beef filling and spread it all bir zemin uzerinde oklava ile kayak sekli over. Then, flip the sides ½ inch over the pide vererek acin. Ic malzemeden 2-3 yemek and to make a boat shape squeeze the ends kasigi alin ve her yerine yayin. Kenarlari 1 and make sure to stick together (.). cm kadar ice dogru kivirin. Uc kisimlarini If desired brush the flipped edges with olive birlestirerek sikistirin (resime bakiniz). oil and bake in a 400 F (200 C) oven for Arzu ederseniz kivirdiginiz kenarlara about 15-20 minutes or until the edges turn zeytinyagi surebilirsiniz. light brown.

Onceden isitilmis 200C (400 F) firinda Bake all pides the same way. yaklasik 15-20 dakika pisirin. Butun Serve warm with lemon wedges and kebab pideleri ayni sekilde hazirlayin ve pisirin. salad if desired.

Yaninda limon ve istege gore kebap salatasi This recipe makes about 17-20 pieces. ile sicak servis yapiniz.

P.S: If desired pour some beaten eggs over the pides prior baking in the oven.

Bu tariften yaklasik 17-20 pide cikiyor.

ENJOY! NOT: Pideleri firina vermeden once arzu ederseniz uzerlerine cirpilmis yumurta ilave edebilirsiniz.

AFIYET OLSUN!

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Kunefe

Kunefe

500 gr (~1lb) shredded dough 4 Tbsp butter 300 gr unsalted cecil cheese (mozzarella works too) 3 cups sugar 3 cups water Ground pistachio for garnish

500 gr (~1lb) shredded dough 500 gr tel kadayif 4 yemek kasigi tereyag 300 gr tuzsuz cecil peyniri 3 su bardagi seker 3 su bardagi su Ogutulmus antep fistigi (uzeri icin)

Bir tencerede, 3 su bardagi seker ve suyu kaynatin, sogumaya birakin.

Tereyagini eritin ve tel kadayifin uzerinde In a pot, prepare the syrup mixing 3 cups of gezdirin. Elinizi kullanarak tereyaginin sugar and 3 cups of water. Bring to a boil. kadayif icinde guzelce karismasini saglayin.

Then turn the heat off and let it cool.

Bu sirada, elinizle tel kadayiflari cekerek Melt the butter and pour all over the shredded mumkun oldugunca kucuk parcalara bolun. dough. Mix it using your hands and make Orta boy bir tepsiyi yaglayin ve tel sure they get mixed up well. Meanwhile, split kadayifin yarisini tepsinin dibine doseyin. the shredded dough into small pieces by Elinizle ustten bastirarak tel kadayiflari pulling them apart with your fingers. Grease a iyice sikistirin. Dilimlediginiz tuzsuz cecil middle size oven tray or Pyrex. Then, spread peynirini (yaklasik ½ cm kalinliginda) half of the shredded dough and press down tepsideki tel kadayifin uzerine esit sekilde using your hands. Slice unsalted cecil cheese doseyin. Son olarak tel kadayifin diger or Mozzarella (about Ÿ inch thick). Place yarisini peynirlerin uzerine yayin ve yine sliced cheese over the shredded dough evenly uzerinden elinizle bastirarak sikistirin. and then, cover with the remaining half of the Onceden isitilmis 200 C (400 F) firinda shredded dough. Again press down to uzeri kizarana dek pisirin. Uzeri kizardiktan compress using your hands. sonra firindan cikarin ve duz bir tepsi Preheat the oven to 400 F (200 C) and bake yardimiyla kunefeyi alt ust edin. Tekrar Kunefe until the top turns light brown. Then, firina verin ve ters cevirdiginiz yuzu de take it out of the oven and turn upside down kizarana dek pisirin. Firindan cikardiginiz with the help of a flat tray. Again bake until sicak kunefenin uzerine soguk serbeti the other side turns light brown. Pour the gezdirerek dokun. Yaklasik 5-7 dakika cooled syrup all over the hot Kunefe and set sonra suyunu cekecektir. Istediginiz sekilde 77

aside for 5-7 minutes before serving. dilimleyin ve uzerine cekilmis antep fistigi After the syrup is absorbed slice the Kunefe serperek servis yapin. as you like and garnish with ground pistachio. AFIYET OLSUN! ENJOY!

Turkish Dumpling (Manti)

Manti is very popular and common in Turkey. It takes time to prepare, but it’s really worth of your time! You should try it to taste a real Turkish flavor. Preparing manti is very fun and easy if you make it a team work.

3-3 ½ cups flour 1 egg 2/3 cup lukewarm water 1 tsp salt to taste Filling:½ lb ground beef 1 onion, finely chopped/shredded ½ tsp salt to taste ½ tsp black pepper

Turkish Dumpling (Manti)

Manti, Turkiye’de cok sevilen ve yaygin olan ve benim de cok sevdigim geleneksel bir lezzettir. Hazirlamasi her ne kadar zahmetli ve zaman alici olsa dahi, manti icin deger! Eger gercek bir Turk Lezzeti denemek istiyorsaniz, mantiyi denemenizi tavsiye ederim. Manti toplu olarak yapilirsa, hem kolay olur hem de eglenceli hale gelebilir.

3-3 ½ su bardagi un 1 yumurta 2/3 su bardagi ilik su 1 tatli kasigi tuz

For cooking: 8 cups water 1 tsp salt

Ic Malzeme: 250 gr kiyma 1 sogan, ince dogranmis/rendelenmis 1 cay kasigi tuz 1 cay kasigi karabiber

Sauce:2 cups yogurt 3-4 cloves of garlic, minced ¼ tsp salt to taste

Pisirmek icin: 8 su bardagi su 1 tatli kasigi tuz 78

3-4 tbsp butter/oil 1 tbsp tomato paste/2/3 tsp paprika 2-3 tbsp water Dried mint Sumac In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (1530 minutes).

Meanwhile in a plate mix all the filling ingredients and set aside.

Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces (.). Then place ¼ tsp filling over each square (.). Then stick the both traverse edges diagonally, by pressing with your finger tips (.). Do the same procedure for the remaining dough.

For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid.

Cook over medium heat till manti gets soft (for about 10-15 minutes).

Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.

Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if

Sos icin: 2 su bardagi yogurt 3-4 dis sarimsak, dovulmus/rendelenmis ½ cay kasigi tuz 3-4 yemek kasigi tereyag/sivi yag 1 yemek kasigi domates salcasi YA DA 2/3 tatli kasigi kirmizi toz biber 2-3 yemek kasigi su Kuru nane Sumak Buyuk bir kaseye unu koyun ve uzerine yumurtayi kirin, ilik su ve tuzu ilave edip yogurun. Sert ve puruzsuz bir hamur elde edene dek yaklasik 8-10 dakika yogurun.

Hamur yumusak olursa sonra acmaniz zor olur. Hamuru nemli bir havlu ya da bez ile ortun ve 15-30 dakika dinlenmeye birakin.

Bu sirada ic malzemelerinin hepsini karistin ve bir kenara ayirin.

Hamuru 2-3 parcaya ayirin, bir parcasini alin ve geri kalanin uzerini tekrar ortun.

Unladiginiz yuzey uzerinde oklava ile hamuru acabildiginiz kadar ince acin (bicak sirti kalinligi kadar). Sonra actiginiz yufkayi 1.5-2 cm kalinliginda esit kare parcalara bolun (resime bakiniz). Sonra hepsinin uzerine yaklasik bir cay kasigi ic malzeme koyun (resime bakiniz). Her parcanin karsilikli capraz koselerini ortada birlestirerek parmak uclarinizla yapistirin (resime bakiniz). Bu islemi geri kalan hamur bitene kadar uygulayin.

Mantiyi pisirmek icin buyuk bir tencerede suyu kaynatin, tuzu ilave edip mantilari icine atin. Arada tahta bir kasik ile karistirarak mantilarin birbirine yapismani onleyin. Kapagini kapatmadan orta ateste mantilar pisene dek yaklasik 10-15 dakika pisirin.

Bu sirada sosunu hazirlayin. Bir kasede yogurt, tuz ve sarimsagi karistirin. Kucuk bir tavada tereyagini/sivi yag eritin.

Domates salcasi ile suyu ilave edip yaklasik 2-3 dakika kisik ateste pisirin. Eger kirmizi 79

desired sprinkle some dried mint and sumac over the Turkish Dumplings.

This recipe makes 6-7 servings.ENJOY!

Turkish Sesame Bagel (Simit)

1 ½ cup lukewarm water 7 gr instant yeast 3 egg whites 1 tbsp sugar 1 tbsp salt 100 gr (7 tbsp) butter/margarine, soft in room temperature 3 ½ or 4 cups of all purpose flour For topping: ½ cup sesame seeds 1/4 cup oil In a bowl mix all the ingredients except flour.

biber kullanamayi tercih ederseniz tereyagi/siviyagina direk kirmizi toz biberi ilave edin, karistirin ve yaklasik bir dakika sonra atesten alin. Kirmizi biber kullanirken su ilave etmeyin.

Pismis mantiyi suzun ve servis tabaklarina alin. Biraz sogumasini bekleyin. Uzerine yogurt sosundan dokun ve son olarak tereyag/siviyag karisimindan bir kasik kadar dokun (miktari isteginize gore ayarlayin).

Arzu ederseniz uzerine kuru nane ve sumak serpin.

Bu tariften yaklasik 6-7 porsiyon manti cikiyor.

AFIYET OLSUN!

Turkish Sesame Bagel (Simit)

1 ½ su bardagi ilik su 7 gr instant maya/ 30 gr yas maya 3 yumurta beyazi 1 yemek kasigi tuz 1 yemek kasigi seker 100 gr (7 yemek kasigi) tereyagi/margarine, oda sicakliginda yumusak 3 ½ ya da 4 su bardagi un Uzeri icin: ½ su bardagi susam ½ cay bardagi sivi yag Genis bir kasede un haricindeki butun malzemeleri karistirin. Sonra azar azar unu 80

Then slowly add flour and knead for about 10 minutes. Form soft, elastic and sticky dough, then cover it with a clean cloth or plastic wrap (.). Leave for 1 hour in a warm place (.).

Place the dough on the counter and punch to release the air in it and cut into 8-10 pieces.

With your palms round them and form little balls (.). Then with each ball make 30-40 cm long strips and form a ring shape by sticking the ends (.). Place some water in a wide plate (also you can add 1 tbsp of grape molasses) and sesame seeds in another plate. Dip one side of them into water and then to the sesame seed (.).

Place them on a baking tray with baking paper, making some room between each other and cover. Leave them for about 2 hours till the rings puff up and double in size.

Preheat the oven to 450 F (230C) and bake for 7-8 minutes, then reduce the heat to 400 F (So they will be soft inside, crunchy outside) and bake for 18-20 minutes until they are golden brown. When you take them out of the oven you can brush the top surfaces of Simits with some oil.

Serve warm with cream cheese or feta cheese, black olives andTurkish Tea. Simit is good to go at breakfasts or lunch.

Simit is a traditional and favorite pastry in Turkey.

ENJOY! P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

ilave ederek, 10 dakika kadar yogurun.

Yumusak, elastik ve hafif yapiskan bir hamur elde edin. Hamuru temiz bir bez ya da plastik film ile ortun (resime bakiniz) ve 1 saat ilik ortamda dinlendirerek kabarmasini saglayin (resime bakiniz).

Hamuru tezgaha alin ve havasini indirmek icin biraz bastirarak yogurun ve 8-10 parcaya bolun ve elinizle yuvarlayarak kucuk toplar elde edin (resime bakiniz).

Her toptan 30-40 cm uzunlugunda cubuklar yapin ve kenarlarini yapistirarak halka seklini verin (resime bakiniz). Genis bir tabaga su koyun (icine 1 yemek kasigi uzum pekmezi de ilave edebilirsiniz), baska bir tabaga da susamlari koyun.

Onceden isitilmis 230 C (450F) firinda 7-8 dakika pisirin ve isiyi 220 C (400F) dusurun (boylece simitlerin ici yumusak, dislari citir citir olacaktir). Sonra 18-20 dakika daha uzerleri kizarana dek pisirin. Firindan cikarinca simitlerin uzerine sivi yag surun ve sicak servis yapin.

Simitlerin yaninda krem peynir, beyaz peynir, zeytin ve cay ile ikram edebilirsiniz.

Simit, Turkiye’de cok sevilen geleneksel bir hamur isidir.

AFIYET OLSUN! NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin.

Metal hamurun yapisina zarar verir.

Tarhana Soup (Tarhana Corbasi)

Tarhana Soup (Tarhana Corbasi)

81

3 tbsp tarhana 2 tbsp crushed/grated tomatoes 2 tbsp butter 3-4 cups chicken broth/water+bouillon 1 tsp salt to taste Croutons/feta cheese for garnish Place the tarhana and 1/2 cup of water in a bowl. Leave it alone for 1-2 hours for tarhana to dissolve a bit stirring occasionally. In a pot, take butter and tomatoes. Saute over medium heat. Then, add in the rest of the ingredients. Cook over low-medium heat stirring constantly. Adjust consistency of the soup as you like by adding more water if you prefer.You can serve Tarhana Soup with crumbled feta cheese or croutons on top.

ENJOY!

3 yemek kasigi tarhana 2 yemek kasigi domates, ezilmis/rendelenmis 2 yemek kasigi tereyagi 3-4 su bardagi tavuk suyu/su+bulyon 1 tatli kasigi tuz Uzeri icin, kizarmis ekmek/beyaz peynir

Tarhanayi ½ su bardagi su ile birlikte bir kaseye alin. Ara sira karistirarak cozulmesi icin en az 1-2 saat bekletin. Bir tencerede tereyagi ile domatesi orta ateste kavurun.

Sonra, geri kalan malzemeleri ilave edin ve kisik ateste surekli karistirarak pisirin.

Corbanin kivamini arzu ettiginiz gibi su ekleyerek ayarlayabilirsiniz.

Tarhana Corbasi’ni uzerinde kizarmis ekmek parcalari ya da beyaz peynir rendesi ile servis edebilirsiniz.

AFIYET OLSUN!

Gozleme

Gozleme

Gözleme is a savory traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle (sac). The name derives from the Turkish word “göz” meaning “eye”. It has several fillings such as; feta cheese, spinachfeta cheese, feta cheese-parsley, potatoes, minced meat and mushrooms.

3 yufka 2 su bardagi beyaz peynir/lor, ufalanmis 1/3 su bardagi taze dere otu/maydanoz, ince dogranmis (istege bagli) 6 yemek kasigi sivi yag (tercihen kanola) 2 tatli kasigi yumusak tereyagi (istege bagli) Tuz ve karabiber

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3 yufka (Turkish phyllo pastry) 2 cups feta/ricotta/crumbling cheese 1/3 cup fresh dill/parsley, finely chopped (optional) 6 tbsp canola oil for frying 2 tsp soft butter (optional) Salt and black pepper to taste Mix the feta/ricotta/crumbling cheese and dill/parsley in a bowl. Add salt if the cheese is not salty also, sprinkle black pepper if desired. This filling will make 6 piece of Gozleme, so divide it into 6.

Place the Turkish phyllo pastry on the counter or table and cut it from the middle to make two equal pieces. Then, sprinkle the filling all over. Fold the wide edges and close meeting each other. Fold the short edges and close the same way meeting the ends. You will form about a 6 inch length rectangle.

Fold it in two. (Click to .the process) If desired you may spread butter between the layers. Use the same process for the remaining pastries.

Use 1 tbsp of canola oil for every piece of Gozleme and fry the both sizes. Serve warm.

Gozlemes are good to go at breakfast, brunch or lunch.

ENJOY!

Peynir/lor ve dere otu/maydanozu bir kasede karistirin. Eger peynir tuzsuz ise tuz ve arzuya gore karabiber ilave edin. Bu malzemeden toplam 6 tane gozleme yapilacagi icin malzemeyi goz karari altiya bolun.

Yufkayi tezgah ya da masanin uzerine yayin ve ortasindan keserek iki esit parca elde edin. Sonra, orta kisimlarina ic malzemeyi yayin. Once genis kenarlarini ust uste gelecek sekilde ortaya dogru kapatin.

Ardindan kisa kenarlarini ortada bulusturarak ve yine hafif ust uste gelecek sekilde katlayin. Yaklasik 2 karis boyunda bir dikdortgen elde edin ve son olarak bunu da ikiye katlayin (yapilisini gormek icin tiklayin). Arzu ederseniz katlarken ara katlarina tereyagi surebilirsiniz. Geri kalan iki yufkaya da ayni islemi uygulayin.

Kizartma tavasina her gozleme icin 1 yemek kasigi sivi yag koyarak gozlemelerin her iki tarafini da kizartin.

Sicak servis yapin.

AFIYET OLSUN!

Semolina Halvah (Irmik Helvasi)

Semolina Halvah (Irmik Helvasi)

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2 cups semolina 1 ½ cup sugar 4 cups boiling water/milk 125 gr (1 stick) butter/margarine 50 gr pine nut 1 tsp vanilla extract/1 package vanilla 2 tbsp oil

2 su bardagi irmik 1 ½ su bardagi seker 4 su bardagi kaynar su/sut 125 gr margarin/tereyag 50 gr cam fistigi 1 tatli kasigi/1 paket vanilya 2 yemek kasigi sivi yag

Place semolina and butter/margarine in a pot and sauté over medium heat. They will turn to light brown. Then, turn the heat off. Stir in boiling water/milk and close the lid. Set aside for 10 minutes, so that semolina will absorb the water.

Stir in sugar and vanilla, close the lid and leave for 5 minutes.

In a small pan, sauté pine nuts with oil until they turn to golden brown. Stir in semolina.

Let the Semolina Halvah cool and serve with cinnamon on top if desired.

ENJOY!

Bir tencerede irmik ile tereyagi/margarini orta ateste kavurun ve atesten alin. Uzerine kaynar su/sut ilave edin ve karistirip kapagini kapatin. 10 dakika kadar cekmesini bekleyin.

Daha sonra seker ve vanilyayi ilave edin, karistirin. Kapagini kapatin ve 5 dakika kadar demlendirin.

Bir tavada sivi yag ile cam fistiklarini kavurun. Helvaya ilave edin ve karistirin.

Irmik Helvasi’ni soguduktan sonra servis tabaklarina alin ve arzuya gore uzerinde tarcin ile servis yapin.

AFIYET OLSUN!

Tulumba Dessert (Tulumba Tatlisi)

Tulumba Dessert (Tulumba Tatlisi)

Dough:1½ cup flour 1½ cup water 2 tbsp margarine/butter 2 tbsp starch 1½ tbsp semolina 3 eggs ½ tsp sugar ¼ tsp salt

Dough:1½ cup flour Hamur:1½ su bardagi un 1½ su bardagi su 2 yemek kasigi margarin/tereyag 2 yemek kasigi nisasta 1½ yemek kasigi irmik 3 yumurta 84

1 cay kasigi seker ½ cay kasigi tuz Syrup:2 ½ cup sugar 2½ cup water 1 tsp lemon juice Canola oil for frying To prepare the syrup, place sugar and water in a pot. Bring to a boil and stir in lemon juice. Boil for about 5 minutes and let it cool.

In a pot, put water, sugar, salt and margarine/butter.

Let the margarine/butter melt over medium heat. Stir in flour and stir continuously to form thick dough.

Cook for 5-6 minutes over low heat such as cooking halvah.

Transfer the dough in a wide bowl and let it cool down. And then, add semolina and starch. Knead with your hands.

Add the eggs one by one and knead until forming a lump of sticky and creamy dough.

Fill the dough into a pastry bag with a ½ inch diameter star tip.

Fill a frying pan with canola oil and make one inch dough pieces, cut the ends with scissors and place them in the oil.

Let them double in size over medium heat by shaking the pan lightly (make sure oil is not that hot, otherwise the tulumba will be raw inside). Once they rise, increase the heat and fry all sides of tulumba pieces.

Place the fried tulumba over a paper towel and then place them into the cooled syrup immediately.

Take the out and place over a serving plate.

Serve Tulumba Dessert plain or with thickened cream.

ENJOY!

Serbet icin: 2 ½ su bardagi seker 2½ su bardagi su 1 tatli kasigi limon suyu Kizartmak icin sivi yag (tercihen kanola) Serbeti hazirlamak icin, bir tencereye su ve sekeri alin.

Kaynayinca limon suyunu ilave edin. 5 dakika kadar kaynatin ve ocaktan alip sogumaya birakin.

Margarin/tereyagini ve suyu bir tencereye alin ve icine sekerle tuzu ilave edin.

Orta ateste yag eriyene dek bekleyin.

Unu ilave edin ve hizlica karistirarak sert bir hamur elde edin.

Helva yapar gibi dusuk ateste 5-6 dakika karistirarak pisirin.

Hamuru genis bir kaseye alin ve sogumasini bekleyin.

Sonra, icine irmik ve nisastayi ilave edin.

Elinizle yogurarak yumurtalari teker teker kirin ve hamura yedirin.

Ele yapisan krema kivaminda bir hamur elde edin.

Ucu tirtikli bir krema torbasina hamuru doldurun.

Kizgin olmayan sivi yag ile doldurdugunuz kizartma tavasina hamurdan 3 cm uzunlugunda hamurlar sikip makasla keserek tavaya atin (yag soguk olmalidir ki, hamurlarin disi birden kizarip ici cig kalmasin).

Orta ateste tavayi sallayarak hamurlarin kabarmasini bekleyin.

Kabarinca atesi yukseltin ve hamurlarin her tarafini kizartin.

Kizaran hamurlari kagit havlu uzerine alin ve bekletmeden hemen soguk serbetin icine koyun.

Serbetin icinden alin ve servis tabagina alarak sade veya kaymak ile servis yapin.

AFIYET OLSUN! 85

Turkish Baklava (Baklava)

Turkish Baklava (Baklava)

Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.

Baklava asirlardir sure gelen geleneksellesmis, otantik bir Turk tatlisidir.

Ozellikle bayramlarda her evde bulunan ve gelen misafirlere ikram edilen sevilen ve vazgecilmez bir lezzettir. ½ kg Phyllo Dough, cozunmus 250 gr tereyag, eritilmis 1 ½ su bardagi ceviz/ antep fistigi (orat buyuklukte ogutulmus) Surup: 1 ¼ -1 1/3 su bardagi su 1 ½ -1 ¾ su bardagi seker 1 tatli kasigi limon suyu

1 lb Phyllo Dough, thawed 250 gr butter, melted 1 ½ cup walnuts/pistachios (coarsely ground) Syrup: 1 ¼ -1 1/3 cup water 1 ½ -1 ¾ cup sugar 1 tsp lemon juice For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice.

Simmer for about 2-3 minutes and let it cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets.

Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the

Once surubunu hazirlamak icin seker ve suyu bir tencerede kaynatin. Kaynayinca limon suyunu ilave edin ve 2-3 dakika kaynatip, sogumaya birakin.

Firini 190 C (375 F) isitin. 23x35 cm’lik bir tepsinin dibini ve kenarlarini yaglayin.

Phyllo yufka rulosunu acin ve baklavayi yaparken kurumalarini onlemek icin uzerine nemli bir bez ortun. Iki tane yufka alin ve tepsinin dibine yayin. Uzerini tereyagi ile guzelce yaglayin ve bu islemi 14 tane yufka olana dek tekrarlayin. Ceviz/antep fistiginin yarisini uzerine serpin ve esit olarak dagitin.

Tekrar 14 yufka icin ayni yaglama islemini tekrarlayin. Geri kalan ceviz/antep fisitigini 86

remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top.

Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp.

Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.

Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.

ENJOY!

uzerine yayin ve son 12 yufkayi da ayni sekilde yaglayarak islemi tamamlayin. En ustune geri kalan tereyagini surun.

Sonra, keskin bir bicagi sicak suya batirin ve baklavaya son seklini vermek uzere kare ya da baklava dilimleri seklinde kesin.

25 dakika 190C (375 F) de pisirin ve sonra firini 165 C (325 F) ye ayarlayip, 30 dakika daha uzeri kizarana dek pisirin.

Firindan cikarinca, tekrar ayni bicagi sicak suda bekletip kesik yerlerden bir daha kesin.

Sonra zaman kaybetmeden sicak baklavanin uzerine soguk surubu dokun. Surubu baklavanin kesik yerlerinden dokmeye dikkat edin. En az 3-4 saat bekleyip surubu emmesini bekleyin.

Baklavayi servis yapmadan once uzerine ogutulmus ceviz/antepfistigi serpebilirsiniz.

Baklavanin uzerini kapatmadan saklayin, yoksa hamurlasir.

AFIYET OLSUN!

Turkish Coffee (Turk Kahvesi) Turkish Coffee (Turk Kahvesi)

1 tsp Turkish coffee 1 tsp sugar 1 Turkish coffee cup of purified water (.)

2 cay kasigi Turk Kahvesi 2 cay kasigi seker 1 kahve fincani olcusu icme suyu

Put the coffee and sugar in the coffeepot 87

(cezve, . ) and stir. Fill the Turkish coffee cup with water, leaving some room at the top.

Then pour it to the cezve. Depending on how many cups of coffee you want, repeat the previous process.

Put cezve on high heat and stir with a spoon to let the sugar dissolve and coffee to mix with the water. When it starts being foamy on the surface, take some of the foam with a spoon and put into the coffee cup.( It is for a foamy Turkish coffee) When bubbles form on top and starts rising, take the cezve off the stove and pour the coffee into the cup.

There would be grinds at the bottom of the cup, do not drink this part.

You can serve the Turkish coffee with a glass of water and a piece of chocolate.

ENJOY! Turkish Coffee has been an important part of Turkish Culture. There is an old saying about it. “ Bir fincan kahvenin kirk yil hatiri vardir”(A cup of Turkish coffee will be remembered for forty years.”) It means that the person who offers the coffee is to be respected and remembered for a long time for the sake of his offering. For many people, the most enjoyable side of Turkish coffee is when another person reads the coffee grains, which is a kind of fortune telling.

Turkish Tea (Turk Cayi)

Seker ve kahveyi cezveye koyup, karistirin.

Kahve fincani ile suyu olcup cezveye ilave edin. Yuksek ateste , sekerin erimesi ve kave ile suyun butunlesmesi icin biraz karistirin. Cezvenin uzerine kopuklenmeye basladigi zaman, kasik yardimiyla biraz kopuk alip, kahve fincanlarina paylastirin.

(Kahvenin bol kopuklu olmasi icin) Yuzeyi kaynamaya ve kabarmaya basladigi zaman, cezveyi ocaktan alin ve kahve fincanlarina paylastirin.

Fincanin dibinde kahvenin telvesi birikecektir, bu kisim icilmez.

Turk kahvesini bir bardak su ve bir parca cikolata ile servis edebilirsiniz.

AFIYET OLSUN! Turk kahvesi, Turk Kulturunun onemli bir parcasi haline gelmistir. Bununla ilgili eski bir soz de vardir. “Bir fincan kahvenin kirk yil hatiri vardir” Turk kahvesini ikram eden kisiye uzun zaman boyunca saygi duyuldugu ve ikramindan dolayi uzun zaman hatirlandigi anlamina gelir. Cogu kisiye gore, Turk kahvesinin en eglenceli yani, birinin kahvenin telvesinden fal bakmasidir.

Turkish Tea (Turk Cayi) 1 yemek kasigi Turk Cayi 3 su bardagi icme suyu 1 tutam seker Demlik ile Turk Cayi Yapmak Caydanlik iki bolumden olusur. Ustteki kucuk olan, cayi icine koydugumuz demliktir ve alttaki de suyu kaynattigimiz bolumdur.

Oncelikle cayi demlige koyun. Daha berrak, parlak ve saglikli bir cay elde etmek icin cayi yikayip suzun. Cay yapraklarinin 88

1 tbsp Turkish Tea leaves 3 cups purified water 1 cup purified water (to wash the tea leaves) A pinch of sugar

kaynamis sui le ani temasi , caydaki C vitaminini yok eder ve icindeki mineral degerlerini azaltir. Ayni zamanda kaynamis su , cayin icindeki tanen maddesini parcalar, yok eder ve bu da kansizliga yol acar. Bunu onlemek icin demlige koydugumuz cayi Fixing Turkish Tea With Caydanlik Caydanlik (.picture) consists of two kettles. temiz su ile yikiyoruz ya da 1-2 kasik soguk The small one is the brewer (demlik), to put su ile islatiyoruz. Aciligi onlemek icin bir the tea in and the larger is to boil the water. miktar seker ilave edi Caydanligin alt First place the Turkish Tea leaves into the kismina 3 su bardagi suyu koyup uzerine brewer and in order to obtain a clear, bright demligi koyun. Caydanligi orta ateste and healthy tea, wash them with purified kaynamaya birakin. Su kaynayinca, yarisini water and then drain. Otherwise the demlige , yikanmis cay yapraklarinin immediate contact of the tea leaves with uzerine dokun. Eger su yeterli degilse, boiled water would result in the lost of the caydanligin altina biraz daha su ilave edip Vitamin C and affect the minerals in it. Also kaynatabilirsiniz. Dusuk ateste cayi 5-8 boiled water damages the tannin (tanen) dakika demleyin. material and it causes anaemia(kansizlik).

Cay suzgeci kullanarak, cayi cay Add a pinch of sugar to adjust the strongness bardaklarina dokun. Bardagin 1/3 unu dem, of the tea. geri kalanini sicak sui le doldurun. Cayin Put the 3 cups of water in the larger kettle and demine isteginize gore ayarlayabilirsiniz. put the brewer on top of it. Then place the Daha hafif bir tad icin bir kac damla limon caydanlik over medium heat and let the water suyu ilave edebilirsiniz. Isterseniz seker ile boil. Pour the half of the boiled water into the tatlandirabilirsiniz. brewer over the washed tea leaves. You can Aromatik ve kokulu bir cay icin; demlige 1 add some more water in the bottom kettle and cay kasigi bergamot, suya 2-3 tane karanfil boil it (if the water seems not enough). Let ilave edebilirsiniz. the tea brew for about 5-8 minutes over low heat.

Kahve Makinesi ile Turk Cayi Yapmak Using a tea strainer, pour the tea to the tea Eger caydanliginiz yok ise, kahve makinesi glasses. Fill 1/3 of the glasses with tea and ile cay yapmayi deneyebilirsiniz. Caydanlik the rest with boiled water. You can adjust the ile yapilan cay gibi lezzetli olmayabilir, ama brew amount as you like. You can use a few bir alternative olabilir. drops of lemon juice, for a lighter taste. Also Kahveyi koydugunuz bolume Turk Cayi you can add some sugar to taste. yapraklarini koyun ve su haznesine 4 su To obtain aromatic taste you can add 1 tsp of bardagi su koyun. Makineyi calistirin. Bu bergamot to the brewer and 2-3 cloves to the sirada cayin demin ayarlayabilmek icin ayri water. bir yerde biraz su kaynatin. Cay hazir oldugunda; cayin dem oranini kaynattiginiz suyu istediginiz oranda ilave ederek Fixing Turkish Tea With Coffee Machine If you do not have caydanlik, you can try the ayarlayabilirsiniz. coffee machine to make Turkish Tea. It will AFIYET OLSUN! not be as delicious as the tea made with caydanlik, but it is an option. Just place the Turkish Tea Leaves where you normally put the coffee and use 4 cups of water. And start 89

the machine. Meanwhile boil some water to adjust the lightness of the tea. When it is done you can adjust the tea with adding some boiled water. Pour the tea to the tea glasses or cups ENJOY!

Ayran

Ayran

2 cups of plain yogurt ½ or 1 cup purified water 1 tsp salt (optional)

2 su bardagi yogurt ½ ya da 1 su bardagi icme suyu 1 cay kasigi tuz (istege bagli)

Place the yogurt in a bowl and whisk it by hand or with mixer until it is smooth. Then add water and salt (optional).

If you .the bubbles after whisking, that means you have done your best to make the ayran.

Then pour the ayran to the glasses.

Drink ayran as quick as possible after you prepare since after a while yogurt would descend at the bottom.

Ayran goes well with chicken, meat or vegetable dishes.

ENJOY!

Yogurdu bir kaseye alin ve cirpici ya da mikser ile putursuz bir hale gelene dek karistirin. Sonra suyu ve tuzu (istege bagli) ilave edin. Karistirmaya devam edin.

Yuzeyde baloncuklar olustugu zaman, ayran yapmak icin elinizden geleni yapmissinizdir. Son olarak ayrani bardaklara dokun.Ayrani bir an once tuketin. Cunku bir sure sonra yogurt dibe cokecektir.Ayran; et, tavuk ve sebze yemekleri ile iyi gider.

AFIYET OLSUN!

Pickle (Tursu)

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Pickle

1lt glass jar or plastic container 1/3 cup distilled white vinegar or apple cider vinegar (%5 acidity) 10-12 baby carrots or 2 carrots, sliced in bite sizes or larger (as you like) Âź bunch of cauliflower, separated in small pieces (as you like) Âź cabbage, cut into bite sizes or larger (as you like) 1-2 green tomatoes, sliced (cut a tomato in 68 slices) 2 cloves garlic 1 tbsp salt 6-8 coriander to taste 8-10 ungrounded whole black pepper to taste 1-2 slice celery heart for taste and to be firm 1lt purified water

Put all the vegetables including the garlic and celery, in the glass jar or container. Try to fill as much as you can by pushing from the top.

Add the salt, coriander and black pepper and vinegar. Finally add the water till it covers the vegetables. Close the cap tightly and turn the jar or container upside down for a while to let the salt dissolve and mix the water and vinegar.

You can use the same procedure for pickled gherkins and pickled chili peppers. You can make it less spicy by adding 1-2 tsp sugar.

1lt lik cam ya da plastic kavanoz 1/3 su bardagi uzum/ elma sirkesi ( %5 asit orani) 10-12 minik havuc ya da 2 tane buyuk havuc, istenilen boyutta dogranmis Âź bas karnabahar, kucuk parcalara ayirilmis Âź bas lahana, istenilen buyuklukte dogranmis 1-2 yesil domates, dogranmis (bir domatesten6-8 dilim elde edin) 2 dis sarimsak 1 yemek kasigi tuz 6-8 tane kisnis aroma icin 8-10 tane karabiber 1-2 dal kereviz, aroma ve siki olmasi icin 1 lt icme suyu

Sarimsak ve kereviz de dahil olmak uzere, butun sebzeleri cam/plastic kavanoza koyun.Ustunden bastirarak iyice sikistirin.Tuz, kisnis, karabiber ve sirkeyi ilave edin. Uzerine cikana dek su ile doldurun. Kapagini sikica kapatip, tuz ve sirkenin sui le iyice karismasi icin kavanozu bir kac defa alt ust edin.

Ayni islemleri salatalik tursusu, biber ya da aci biber tursusu yapmak icin de kullanabilirsiniz. Tursu biberlerin aciligini azaltmak icin 1-2 tatli kasigi seker ilave edebilirsiniz.

Hazirladiginiz tursulari, serin ve karanlik bir yere koyup, 2-3 hafta fermente olmalari icin 91

Place them in a dark and cool place. Leave for fermentation for about 2-3 weeks. When it’s done, the vegetables will change in color, they will be crispy.

Tursu goes well with the meat dishes and especially kidney beans (kuru fasulye).

ENJOY!

bekleyin. Hazir olduklarinda, sebzelerin rengi degisecek ve yediginiz zaman sert, kitir kitir oldugunu farkedeceksiniz.

Tursu ozellikle kisin, kuru fasulye ile iyi gider ve butun et yemeklerine yakisir.

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CHAPTER III THE MODERNIST KITCHEN.THE ART AND SCIENCE OF COOKING STORING FOOD

 Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge.  Make sure you do not keep cooked or raw fish in your fridge more than 2 days.  To prevent your pastes from going bad, flatten their surfaces and add some olive oil. This cuts the air contact with the paste and bacteria cannot grow. You can keep the pastes for so long that way.

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 The best way to keep fish really fresh is to place the fish in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.  For dried foods, almost anything can be used as a food storage container, as long as it has a tight fitting lid. Lidded jars or other containers work well, as well as storage bags or plastic containers. Be sure to store the dried food in a dark, cool place to prevent oxidation. Store the food in small batches, and be sure to check weekly for signs of mold for the first several weeks.  After opening your canned food, replace it to a glass container to keep longer and healthier.  The best way to keep honey is to place it to a cool and dark place. It should not contact with sunlight. Do not leave its cover open, honey will gather moisture and its taste will turn somewhat bitter. If you do not pay attention for keeping honey, it will crystallize and lose its nutrition value.  To prevent the potatoes crinkle and sprout, place an apple among them. By this way, you will keep them for a long time.  Bacteria grows most rapidly between 40 degrees F and 140 degrees F. For smart food storage keep foods above or below this range as much as possible.  Freezing berries is easy. Spread berries out on jelly roll pans in a single layer, making sure the berries are not touching. Freeze until firm. When berries are completely frozen, remove from the pan and place in freezer containers of your choice. Freezing the berries individually means you can remove the amount you want without having them stick together.  If you are not planning to use nuts immediately, store them in the freezer to preserve their freshness. They will also crack more easily after freezing.  Freeze baked cookies for months of readymade snacks. Cooled cookies, doublewrapped in plastic sheets or plastic storage bags will last up to 3 months. To thaw, remove cookies from freezer, unwrap and place them in a single layer on wire racks 93

for 15 to 30 minutes. Store not eaten cookies in a tightly covered container.  There are three ways you can freeze your onions. Freezing changes the onions texture, so frozen onions should be used only for cooking.

1- Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want.

2- You can also freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.

3- You may also slice your onions and saute them in a little butter, cool and then freeze in freezer bags.

Drying: Chop onions and dry in oven using lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight container.  Spice Storage: Always store your herbs and spices away from heat and moisture in an airtight container. This will prevent moisture from collecting in the herbs and causing mold and mildew which are harmful. It will also ensure they stay fresh and that they do not over dry if in extreme heat. The heat and direct sun can also cause bleaching of the herbs. Keep your herbs fresh in taste and sight so you can create the best dish possible. So move your spice cabinet away from heat and sun light.  Don't let unused bread go to waste. Bread will keep up to 3 weeks in the refrigerator if you wrap it in foil and store it on a low shelf. Also, you can freeze it in the same way and store up to 3 months.  To store grated cheese; put a teaspoon of baking soda in your container of grated cheese.

Shake well before freezing and your cheese will not stick together.  For storing chicken; marinade in which raw chicken has been soaking should never be used on fully cooked chicken. Thaw frozen chicken in the refrigerator, not in room temperature and on the counter top. Freeze uncooked chicken if it is not going to be used within 2 days.  To extend the life of a cucumber once it has been cut open, wrap it in a paper towel or aluminum foil and keep it in the 94

vegetable drawer of your refrigerator.  While storing bananas; you can save ripe bananas for baking later, just mash them and freeze in the amounts needed for your recipes. If you are short on time just put them in the freezer, unpeeled, and when ready to use let them defrost and peel. You barely have to mash them, because they are already very soft.  For keeping celery fresh for 2 weeks or longer; take it out of the bag it came in, rinse it with water and wrap it in aluminum foil. This will keep it chilled and lasting longer. For crispy celery; dampen a paper towel, wrap it around your celery, and then wrap completely in foil. It will stay crisp in your refrigerator for at least a month.  For saving sauce; place any extra sauce or broth into a plastic ice cube tray. When they are frozen, pop them out and put them in a zip lock bag for smart food storage. If you measure out the sauce or broth before you freeze it, you won't even have to defrost it when you need to use it, just toss it into the pot.  You can store apples in the refrigerator and they should be fine to eat for up to 2 months.  The most effective food storage for tomatoes is in a brown paper bag or closed container. Adding an apple or pear to the container can also hasten ripening. Store the tomatoes in a single layer and with the stem ends up to avoid bruising.  Expiration dates on milk are usually very conservative. If the milk is properly stored, it should be fine to drink up to a week after the date on the carton.  The best place to store cheese is in the refrigerator, the closer to the bottom the better, preferably in the vegetable crisper. Hard cheeses will keep in the freezer, tightly wrapped in plastic wrap and aluminum foil, for two to three months. It is best not to store a soft cheese in the freezer. You can store feta cheese in salty water for longer.  Store uncooked pasta in a tightly sealed package or food storage container in a cool, dry place. Store and use non-egg pasta for up to three years and egg pasta for up to two years.  Ground meat will keep safely in the refrigerator for only 1 to 2 days. If you don't plan on using it immediately, put it in

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the freezer where it will keep for 3 months.

FOOD SAFETY (SIGURANTA ALIMENTARA/GIDALARIN GUVENLIGI)  Cross Contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food borne illness (food poisoning), and it’s common sources are: food, people, equipment and work surfaces.

Make sure: * thoroughly washing hands after handling raw foods, especially raw meats, * using separate cutting boards and food contact surfaces for raw and cooked / pre-cooked and preprepared foods, * not to make contact between raw and cooked/prec ooked and pre-prepared foods * not placing bulk food containers on bench surfaces, * using correct sanitation procedures for all utensils and equipment, * that cleaning cloths are single service or are adequately sanitized, * keep raw foods and ready to eat foods separate.  High Risk Foods are those perishable foods which can support the growth of harmful bacteria and are intended to be eaten without further treatment such as cooking, which would destroy such organisms.

They include: * All cooked meat and poultry. * Cooked meat products including gravy, stock, and roll/sandwich fillings. * Milk, cream, artificial cream, custards and dairy products. * Cooked eggs and products made with eggs, eg. mayonnaise. * Shellfish and other seafood.

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* Cooked rice.

ďƒ˜ Signs of food spoilage: * Bad odors (off odors) occur. * Foods become slimy as the bacterial population grows. * Foods become discolored by the microbial growth. * Foods go sour when certain bacteria produce acids. * Yeasts and bacteria often produce gaseous by- products that can affect food. ďƒ˜

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 Do not sprinkle the cinnamon right after you pour the rice pudding to the bowls. This would let the microorganisms grow fast contacting the cinnamon with the hot surface of the rice pudding and this may lead to food borne diseases. Make sure you sprinkle the cinnamon just before serving the cooled rice pudding.  Most probable growth conditions of microorganisms: * In the presence or absence of oxygen. * At temperatures between -7 to around 70°C. * Over a pH range from 0 to 11. * At water activities above about 0.6. (Spoilage of any particular food will be by the organisms most suited to the conditions in and around that food.)  While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Make sure you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.  Cooked vegetables can be kept max 4 days and cooked meats 3 days in the fridge.  Make sure you do not keep cooked or raw fish in your fridge more than 2 days.  The cold atmosphere in the fridge do not kill the bacteria, it just stop their growth and decrease the infection risk.  Do not use the frying oil twice; make sure not to consume burnt food. Burnt food and oil contains carcinogenic agents.  Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged.  The best way to keep honey is to place it to a cool and dark place. It should not contact with sunlight. Do not leave its cover open, honey will gather moisture and its taste will turn somewhat bitter. If you do not pay attention for keeping 98

honey, it will crystallize and lose its nutrition value.  Hard plastic or glass cutting boards are less porous than wooden cutting boards, so they are the safest for cutting raw poultry, meat, fish and seafood.

Wooden cutting boards can be used for foods like fresh produce, bread, nuts, dried fruits...  When a cutting board gets deep scratches and cuts, toss it out!  You should always wash your hands, knife and cutting board thoroughly in the dishwasher or very hot, soapy water after cutting or skinning raw poultry. Do not reuse the knife and cutting board until it has been thoroughly cleaned. Never place cooked poultry on the same platter that you used for your raw poultry. When taking chicken outside to grill, cover a plate with foil, place the raw chicken on top of that, and then remove the foil for after the chicken has been cooked. Use smart food storage techniques to protect yourself from Bacteria in raw chicken.

Many of us have seen the unhappy results of improper food handling, all of which could have been avoided with a little care and knowledge.

PROTECTION OF NUTRITION AND VITAMIN VALUES ( Pastrarea valorilor nutritive si a vitaminelor/Besin ve Vitamin Degerlerinin Korunmasi)

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To prevent the Vitamin loss while preparing green salads, do not use knife to cut them in pieces, try to use your hands for lettuce, parsley and etc.

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To drain the pasta and egg noodles will lead to a decrease in nutrition value. While cooking them, add the exact amount of water, which evaporates, like in pilaf. So, you will cook more nutritious pasta and egg noodles.

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Do not consume raw egg. Its digestion is difficult and a food borne disease can occur, also the biotin, from the group of Vitamin B will be damaged.

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You should boil the eggs for maximum 6-8 minutes.

Otherwise, the green layer on the surface of the egg proves the loss of the nutrition loss.

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Do not thaw the frozen vegetables before cooking. By this way you will use the maximum nutrition value.

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The immediate contact of the tea leaves with boiled water would lose the Vitamin C and affect the minerals in it.

Also boiled water damages the tannin(tanen) material and it causes anemia(kansizlik).To prevent this situations wash the tea leaves in the brewer or wet them with 1-2 tbsp of cold water.

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Make sure you make your salad maximum 30 minutes before serving. Because chopped vegetables starts losing the vitamins, especially Vitamin C, when they contact with air after 30 minutes.

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Vitamin C, is destroyed by the oxygen in the air, heat and sun light in 30 minutes of contact. Consume your fruit juices or sliced fruits as soon as possible. And store them far from the sun light and heat.

Try to consume broccoli without cooking. Cooking or boiling destroys the vitamins and minerals in it.

HEALTH TIPS ( Secrete pentru mentinerea sanatatii/Saglik Bilgileri) Tomato is a very good source of lycopene, which is a very powerful antioxidant.

The immediate contact of the tea leaves with boiled water would lose the Vitamin C and affect the minerals in it. Also boiled water damages the tannin material and it causes anemia.To prevent this situations wash the tea leaves in the brewer or wet them with 1-2 tbsp of cold water.

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Strawberry has a protein which effects the serotonin hormone and this hormones makes you feel happy. Also it lessens the stress and appetite.

Eating raw onions kills the bacteria in your teeth and mouth.

Yogurt, apricot, plum and olive oil prevents and helps to cure the constipation.

NUTRITION PYRAMYD

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SCIENTIFIC FACTS ABOUT FOOD FATS (GRASIMILE/YAGLAR)

Saturated Fats Saturated fats are generally solid at room temperature. They are primarily found in animal products such as butter, milk, cream, and lard. Some plant foods, such as palm oil, coconut oil, vegetable shortening, and some peanut butters have large amounts of these fats. They have been known to increase blood cholesterol levels.

Unsaturated Fats They are found mostly in plant-based foods. They are generally liquid at room temperature.

Sunflower oil, corn oil, olive, peanut and other nuts, etc.

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*Polyunsaturated Fats Polyunsaturated fats are usually liquid at room temperature and tend to lower blood cholesterol levels. Fats such as sunflower oil, corn oil, and soft margarines have large amounts of polyunsaturated fats.

*Monounsaturated Fats They can be liquid or solid at room temperature, and can be found both in plant or animal sources. Olive, peanut, and canola oils are high in this fat. Monounsaturated fats have been shown to decrease cholesterol levels. The healthiest cooking oils are olive oil and canola.

Trans-Fatty Acids Fats produced when hydrogen is added to liquid vegetable oil, turning it into a solid fat. Found in shortening, stick margarine, doughnuts and other baked goods.

BACTERIA (BACTERIILE/BAKTERILER) Not all the bacteria are harmful. Some of the bacteria are useful even though others can cause illness that could even result in death. *For example yogurt bacteria that we use as starter culture to make yogurt from milk: Streptecoccus thermophilus and Lactobacillus bulgaricus *Some starter cultures that are used in making cheese are: Lactococcus lactis ssp cremoris, Streptococcus thermophilus, Lactobacillus helveticus and Leuconostoc derivatives. *Some bacteria can be used as antibiotics and vaccines that are useful for healthy life. As you might know, when death or weakened bacteria are injected to human body, our body starts to produce antibodies. These antibodies fight with those bacteria and wins. This is called immunization. Our body learns how to fight with strong bacteria by training himself through fighting with weakened bacteria. As you know this method is being used very effectively for tetanus and tuberculosis. *Similarly some bacteria are being used to produce antibiotics in medicine. Streptomycin, a bacterium, is being used to produce Bacitracin, Polymyxin ve Erythromycin. These antibiotics are being used for preventing diseases of human beings.

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*Also, as a result of fermentation of a bacterium, Clostridium bacterium, butyl alcohol and acetone are produced which are precious compounds for chemical industry. *Similarly, Dextran, a useful compound in our blood plasma, is being produced by a bacteria called Leuoconostoc. *Some bacteria are being used in some of the animals’ intestines to digest cellulose. They produce glucose, fundamental substance of carbohydrate from cellulose. This process also produces the energy for cells. *If saprophyte bacteria are not available, human corpses and death plants will not be decayed to main organic ingredients. This would stop the carbon cycle. These saprophyte bacteria also fertilize the soil by doing the mentioned process.

SPINACH (SPANACUL/ISPANAK) Reality of Spinach: For a long time, we believed that spinach has the most iron content. But in reality, it has the same amount of iron as lettuce or other green vegetables have. Even apricot contains more iron than spinach.

Scientifically, there are two types of iron in food. Our body absorbs 30% of one type of iron which is evident in meat (beef, poultry and fish) and 210% of the second one that is evident at plants.

The iron content and its absorption rate vary amongst the vegetables. For example; amount of iron is high but its absorption rate is low for spinach while amount of iron is low but its absorption rate is high for lentil. As a result, the iron we got through meat has been observed more and is more beneficial.

Spinach is a good source of Vitamin A, C and K, Folate, Potassium, Phosphate, Selenium and Iron. It is good for blood formation and fighting anemia, spinach makes you stronger and is a potent detoxifier.

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OMEGA3 & OMEGA6 Nutritional Benefit of Omega-3 and Omega-6 Omega-3 fatty acids are considered to be essential for human health but they cannot be produced by the body. For this reason, omega-3 fatty acids must be obtained from the food we eat. They can be found in fish (e.g. salmon, tuna, and halibut) and other marine life (e.g. algae and krill), certain plants (including purslane) and nut oils. Also known as polyunsaturated fatty acids (PUFAs), omega-3 fatty acids play a crucial role in brain functions as well as for the growth and development of brain.

The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week. It is advised that pregnant women, mothers, nursing mothers, young children and women who might become pregnant should eat several types of fish, including swordfish, shark, and king mackerel. There are three major types of omega 3 fatty acids in foods that can be used by our body: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).

Once eaten, the body converts ALA to EPA and DHA, the two types of omega-3 fatty acids that can used easier by the body. Extensive research indicates that omega-3 fatty acids reduce inflammation and help to prevent the risk factors associated with chronic diseases such as heart disease, cancer, and arthritis. These essential fatty acids are highly concentrated in the brain and appear to be particularly important for cognitive (brain memory and performance) and behavioral function.

In fact, infants who do not get enough omega-3 fatty acids from their mothers during pregnancy are at risk for developing vision and nerve problems. Symptoms of omega-3 fatty acid deficiency include extreme tiredness (fatigue), poor memory, dry skin, heart problems, mood swings or depression, and poor circulation.

It is important to maintain an appropriate balance of omega-3 and omega-6 (another essential fatty acid) in the diet, as these two substances work together to promote health. An inappropriate balance of these essential fatty acids contributes to the development of disease while a proper balance helps maintain and even improve health. Together, omega-3 and omega-6 fatty acids play a crucial role in brain function as well as normal growth and development. EFAs belong to the class of fatty acids called polyunsaturated fatty acids (PUFAs). They are generally necessary for stimulating skin and hair growth, maintaining bone health, regulating metabolism, and maintaining reproductive capability.

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A healthy diet should consist of roughly 2 - 4 times more omega-6 fatty acids than omega-3 fatty acids. There are several different types of omega-6 fatty acids. Most omega-6 fatty acids are consumed in the diet from vegetable oils as linoleic acid (LA; be careful not to confuse this with alpha-linolenic acid [ALA] which is an omega-3 fatty acid). Linoleic acid is converted to gamma-linolenic acid (GLA) in the body and then further broken down to arachidonic acid (AA). AA can also be consumed directly from meat, and GLA can be ingested from several plant-based oils including evening primrose oil (EPO), borage oil, and black currant seed oil.

Excess amounts of LA and AA are unhealthy because they promote inflammation, thereby leading to several of the diseases described above. In contrast, GLA may actually reduce inflammation The typical American diet tends to contain 14 - 25 times more omega-6 fatty acids than omega-3 fatty acids, and many researchers believe this imbalance is a significant factor in the rising rate of inflammatory disorders in the United States.

In contrast, however, the Mediterranean diet consists of a healthier balance between omega-3 and omega-6 fatty acids, and many studies have shown that people who follow this diet are less likely to develop heart disease. It also contains another fatty acid, omega-9 fatty acids, which have been reported to help lower risks associated with cancer and heart disease.

The Mediterranean diet does not include much meat (which is high in omega-6 fatty acids) and emphasizes foods rich in omega-3 fatty acids, including whole grains, fresh fruits and vegetables, fish, olive oil, garlic, as well as moderate wine consumption. *Several clinical studies suggest that diets or supplements rich in omega-3 fatty acids lower blood pressure significantly in individuals with hypertension. *Who consume high amounts of omega-3 fatty acids from fatty fish, also tend to have increased HDL cholesterol and decreased triglycerides (fatty material that circulates in the blood). In addition, fish oil supplements containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been reported in several large clinical studies to reduce low density lipoprotein (LDL or "bad") cholesterol and triglyceride levels. *One of the best ways to help prevent and treat heart disease is to eat a low-fat diet and to replace foods rich in saturated and trans-fat with those that are rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids). Clinical evidence suggests that EPA and DHA found in fish oil help to reduce the risk factors for heart disease including high cholesterol and high blood pressure. There is also strong evidence that these substances can help to prevent and treat the atherosclerosis by inhibiting the development of plaque and blood clots, each of which tends to clog arteries *Strong evidence from population-based clinical studies suggests that omega-3 fatty acid intake (primarily from fish) helps to protect against stroke caused by plaque buildup and blood clots in the arteries that lead to the brain. In fact, eating at least 2 servings of fish per week can reduce the risk of stroke by as much as 50%. *Individuals with diabetes tend to have high triglyceride and low HDL levels. Omega-3 fatty acids from fish oil can help to lower triglycerides and apoproteins (markers of diabetes), and raise HDL, so people with diabetes may benefit from eating foods or taking supplements that contain DHA and EPA. ALA (from flaxseed, for example) may not have the same benefit as 106

DHA and EPA because some people with diabetes lack the ability to efficiently convert ALA to a form of omega-3 fatty acids that the body can use readily. *Clinical studies suggest that overweight people who follow a weight loss program that includes exercise tend to achieve better control over their blood sugar and cholesterol levels when fish rich in omega-3 fatty acids (such as salmon, mackerel, and herring) is a staple in their low-fat diet. *Most clinical studies investigating the use of omega-3 fatty acid supplements for inflammatory joint conditions have focused almost entirely on rheumatoid arthritis. The diets rich in omega-3 fatty acids (and low in the inflammatory omega-6 fatty acids) may benefit people with other inflammatory disorders, such as osteoarthritis. *Omega-3 fatty acids such as EPA help to increase levels of calcium in the body, deposit calcium in the bones, and improve bone strength. In addition, studies also suggest that people who are deficient in certain essential fatty acids (particularly EPA and gamma-linolenic acid [GLA], an omega-6 fatty acid) are more likely to suffer from bone loss and osteoporosis than those with normal levels of these fatty acids. *Omega-6 fatty acid supplementation, in the form of GLA from EPO or other sources, may assist nerve function and help prevent nerve disease experienced by those with diabetes (called peripheral neuropathy and felt as numbness, tingling, pain, burning, or lack of sensation in the feet and/or legs). *GLA may be beneficial in dry-eye conditions such as Sjรถgren's syndrome (a condition with symptoms of dry eyes, dry mouth, and, often, arthritis). *Some speculate that dietary LA (from, for example, corn oil) may prove beneficial for these skin conditions by replenishing the low levels of LA in these lesions. * Some forms of Omega-6 fatty acids may help lessen cravings for alcohol and prevent liver damage. *People who do not get enough omega-3 fatty acids or do not maintain a healthy balance of omega-3 to omega-6 fatty acids in their diet may be at an increased risk for depression. The omega-3 fatty acids are important components of nerve cell membranes.

They help nerve cells communicate with each other, which is an essential step in maintaining

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good mental health. In particular, DHA is involved in a variety of nerve cell processes.

BENEFITS OF YOGHURT (BENEFICIILE CONSUMULUI DE IAURT/YOGURDUN FAYDALARI) * Yogurt is a huge source of Calcium, 40 % of daily value (DV) * It makes the immune system stronger. * It helps to improve the bones and teeth during the childhood and adolescence. * Helps to growth of the beneficial bacteria in the intestine. * It helps to prevent rachitis. * It helps to cure costiveness and diarrhea. * It prevents the tartar and bad breath. * Yogurt is given to babies after six months as an additional nutrition. It improves the growth of teeth and bones. * It helps to prevent bone fractures and osteoporosis in old women and men. * It helps to have a good sleep, when you eat yogurt before going to bed. * It decreases the bad cholesterol (LDL), increases the good cholesterol (HDL) * It is good for diabetics. * It is a very good source of Calcium for people, who don’t have enough of the enzyme lactase, needed to properly digest the sugar or lactose in milk.(lactose in tolerance) * Yeast infections are caused by a fungus can also be helped by the bacteria in yogurt. * The bacteria in yogurt can strengthen in the immune system. * It can help fight against bacterial infections like salmonella or food poisoning. * Yogurt helps to prevent your body from 108

ulcers, especially in the stomach and intestine. * Be sure to keep and consume yogurt cold. The helpful bacteria in yogurt cannot withstand high heat. * Do not filtrate yogurt, because the vitamins are in the water. So you can lose the Vitamin B. * It helps to get rid of the fats in the body and helps not to gain weight.

HOW TO MAKE YOGHURT AT HOME

4 cups milk 1-2 tbsp plain yogurt Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C. Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes. Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Don’t let the milk cool more than that since if the milk is not hot enough, fermentation won’t take place.

In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (don’t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids. The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar. Make sure to cover tightly to keep the milk warm for a while. Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Store in the fridge for at least 3-4 hours before serving.

I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning.

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Creamy -Strained Yogurt (Suzme Yogurt) To make a creamy yogurt, you can just strain it.Place a paper towel or coffee filter over a strainer then, place the strainer inside a bowl. Place some yogurt on paper towel and fold the edges of the paper towel over the yogurt.

Leave in the fridge at least 5-6 hours.

You'll see the juice in the bottom of the bowl and creamy yogurt over the paper towel.

BENEFITS OF BROCCOLI (BENEFICIILE CONSUMULUI DE BROCCOLI/BROKOLININ FAYDALARI) * Broccoli's significant nutrients include Vitamin C, Vitamin A (mostly as beta-carotene), Calcium, Copper, Iron, Selenium, Potassium, Folic Acid, and fiber. * Broccoli is an important calcium source for those who don't consume dairy products.

Calcium does more than build strong bones.

Research shows that this mineral may play a role in the control of High Blood Pressure, and it may work to prevent Colon Cancer. * Broccoli is not only a rich source of fiber, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber.

Fiber helps you to remove the heavy metals and toxins from your intestines. Also it prevents the constipation * Broccoli provides a health bonus in the form of protective substances that may shield you from disease. Botanically, broccoli belongs to the Cabbage Family, collectively known as cruciferous vegetables. * Broccoli is a spectacular and unique package of versatile disease fighters and abundant in numerous strong, well-known phyto chemicals and antioxidants, including indoles, 110

isothiocyanates, quercetin, glutathione, beta carotene, vitamin C, folate, lutein, glucarate, and glutathione. * Broccoli is extremely strong in anticancer activity, particularly against lung, colon, prostates and breast cancers. Like other cruciferous vegetables, it speeds up the removal of estrogen from the body, helping suppress breast cancer. * Broccoli is rich in cholesterol-reducing fiber and has antiviral and antiulcer activity. It is a super source of chromium that helps regulate insulin and blood sugar. * Broccoli is also a good source of calcium, thus help fight osteoporosis. However, broccoli is one of the leading intestinal gas producers. * Broccoli adjusts the balance of the hormone levels in our body, with the help of indole and indole derivatives (botanical hormones). * Heavy cooking and processing destroy some of the anti oxidants and phyto chemicals such as Indoles and glutathione. Eat raw or lightly cooked as in microwave and stir-fry. To reduce its gas production, eat broccoli with ginger or garlic. * Nowadays the world wide researches are mostly done about; white cabbage, radish, tomato, broccoli and carrot. * Broccoli is a very strong antioxidant, which helps to neutralize the free radicals which damage the cell membranes and cell DNAs. Beta-carotene and vitamin C are important antioxidants which help to reduce the risk of numerous conditions, including Heart Diseases, Cataract, and several cancers.

HONEY AND ITS BENEFITS ( BENEFICIILE MIERII DE ALBINE/BAL VE FAYDALARI) It is believed that honey history dated as far back as 10 to 20 million years ago and the practice of beekeeping to produce honey, apiculture, dates back to at least 700 BC. In ancient times, Eygptians sacrificed honey by the tons to their river gods, Roman legions slathered honey on the wounds as a natural cure to promote healing, and medieval lords reserved 111

honey for their private use. It's told that the body of Alexander the Great was preserved and embalmed with honey. As honey was then expensive and not all could afford it, its use in cooking was reserved only for the wealthy. And ancient myths and writings on alcoholic beverages throughout the world also contain references to mead, or honey wine, which is known as the world's oldest fermented beverage.

All nectar contains some kind of yeast which can reproduce in higher-moisture content honey and cause fermentation. While fermentation does not necessarily pose any health risk, some manufacturers do pasteurization whereby the honey is heated very quickly to kill any yeast cell without damaging the product too much and then rapidly cooled. Pasteurized honey also has a slower granulation process and will last longer in its liquid state.

Hence, honey is a source of carbohydrates, containing * 80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar. * 18% water. The less water content the honey has, the better the quality of honey. * 2% minerals, vitamins, pollen and protein.

The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. I learnt that "conductivity" is an indirect way of measuring the mineral content of a honey. Manuka honey has a higher than normal conductivity -- about 4 times that of normal flower honeys.

The higher the conductivity, the better the value of the honey.

It was reported that archaeologists found 2000 year old jars of honey in Egyptian tombs and they still tasted delicious! So, real honey facts ; there is no expiration date for honey, it is a miracle food; it never goes bad! Many people find it rather surprising that bacteria cannot grow in honey because all things being equal, bacteria love sugar. The unique chemical composition of low water content and relatively high acidic level in honey creates a low pH (3.2-4.5) environment that makes it very unfavorable for bacteria or other micro-organism to grow. "Best Before" dates on honey buckets indicating honey shelf life thus do not seem to be very important 112

after all. ***The benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. ***It can be a powerful immune system booster. Honey’s antioxidant and antibacterial properties can help improve digestive system and help you stay healthy and fight disease. ***For thousands of years, honey has been recognized as one of the most natural home remedies to treat a wide range of ailments and complaints including yeast infection, athlete foot, and arthritis pain. Its antiseptic properties inhibit the growth of certain bacteria and helps keep external wounds clean and free from infection. Honey has been used as a natural care first aid treatment for wounds, burns and cuts as it is able to absorb moisture from the air and promote healing. Its antibacterial properties prevent infection and functions as an anti-inflammatory agent, reducing both swelling and pain, and even scarring. ***Honey has a hygroscopic nature, which means when exposed to air; it naturally absorbs moisture in from the air. In treating open wounds, honey is useful as it could help prevent scarring by keeping the skin moist, encourage the growth of new tissues, and allow easy removal of any dressing by preventing dressing from becoming stuck to the skin. ***Honey contains natural antioxidant properties that can destroy biologically destructive chemical agents which have been linked to many diseases such as cancer. Studies also found that dark-color honeys such as Buckwheat seem to possess more antioxidants than light-color varieties. Not only could honey’s antioxidants help to eliminate free radicals in the body, they are also part of the nutrient supply for growth of new tissue. ***The effective antimicrobial agent in honey prohibits the growth of certain bacteria. It contains an enzyme that produces hydrogen peroxide which is believed to be the main reason for the antimicrobial activity of honey. As such, honey is a useful treatment for wounds and scalds.

Cuts, abrasions and scalds can be covered in honey to prevent bacteria from entering the wound and promote healing. ***Honey can help treat minor acne by attacking the bacteria that cause the outbreaks while moisturizing the skin to aid rejuvenation. ***When you get a hangover from drinking too much alcohol, combat its effects by applying honey remedy. Honey is gentle on the stomach and contains a mix of natural sugars such fructose which is known to speed up the oxidation of alcohol by the liver, acting as a 'sobering' agent. ***One of the better known health benefits of honey is that it is able to help treat sore throats.

Thanks to its antimicrobial properties, honey not only soothes throats but can also kill certain bacteria that cause the infection.

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***A daily spoonful or two of honey taken prior to bedtime can help us sleep better and lose weight at the same time.

BENEFITS OF FISH (BENEFICIILE PESTELUI/BALIGIN FAYDALARI) Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet. All fish are a good source of B vitamins and oil-rich fish are a good source of vitamins A and D. Many fish also provide a good source for calcium.

Oil-rich fish, such as salmon, trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids, which are essential to our diet. Omega-3 fatty acids cannot be manufactured by the body so it is important that we bring them into our diet and eating oil-rich fish provides the Omega-3 fatty acids we need. Some of the benefits of the Omega-3 oil in fish are shown below. *Reduces the risks of heart attacks. *Makes the blood flow easier through the body, reducing blood pressure. *It is felt that it helps the heart beat steadier and reduces the chances of suffering from a stroke. *Some experts think that it can help prevent cancer cells from developing to the tumor stage. *It is also thought to reduce the inflammation in rheumatoid arthritis patients. *Omega-3 fatty acids can also help in development of the brain, nerves and eyesight.

Fish is a good food for a low fat diet. It is low in calories and many 114

types of fish do not contain any unsaturated fat. The chart below lists the calories, fat, protein and cholesterol in many types of fish. The nutritional value of fish will vary slightly according to the location it is harvested, the cut of fish, and the age of the fish. The method used for cooking will have an effect on it also.

ASPARTAME -LOW-CALORIE SWEETENER (ASPARTAMULINDULCITORUL CU PUTINE CALORII/ASPARTAM-DUSUK KALORILI TATLANDIRICI) Aspartame is an artificial, non-saccharine sweetener, aspartyl-phenylalanine-1-methyl ester. It is 200 times sweeter than sugar. It is prepared from phenylalanine and aspartic acid; break down products include methanol, formaldehyde, formic acid.

This sweetener is marketed under a number of trademark names, including Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. However, aspartame is not always suitable for baking because it often breaks down when heated and loses much of its sweetness. Aspartame is also one of the sugar substitutes used by people with diabetes.

While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per 115

gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: the sweetness of aspartame has a slower onset and longer duration than that of sugar.

Some critics believe it to be the cause of cancer and a number of illnesses. To this day, the health effects of aspartame have been under intensive study.

Health problems, due to aspartame are: fatigue, irritability, headache, MS-like symptoms, depression, anxiety, dizziness, memory loss, vision problems, hyperactivity, migraine, aggression & insomnia‌ Aspartame is not recommended for children or women during pregnancy.

6 ANTI-CANCER FOODS ( KANSERI ONLEYEN 6 GIDA) All the studies on cancer and nutrition point to eating plant-based foods for their phytonutrients and other special compounds.

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Aim for five to nine daily servings of all kinds of fruits and vegetables especially these six superstars.

Broccoli All cruciferous veggies such as cauliflower, cabbage and kale contain cancer-fighting properties, but broccoli is the only one with a sizable amount of sulforaphane, a particularly potent compound that boosts the body's protective enzymes and flushes out cancer-causing chemicals.

Sulforaphane also targets cancer stem cells which aid in tumor growth.

Helps fight: breast, liver, lung, prostate, skin, stomach, and bladder cancers

Berries Most of the berries are packed with cancer-fighting phytonutrients. But black raspberries, in particular, contain very high concentrations of phytochemicals called anthocyanins, which slow down the growth of premalignant cells and keep new blood vessels from forming and potentially feeding a cancerous tumor. Try a half-cup serving of berries a day.

Helps fight: colon, esophageal, oral, and skin cancers

Tomatoes This juicy fruit is the best dietary source of lycopene, a carotenoid that gives tomatoes their red hue, and because lycopene was found to stop endometrial cancer cell growth. The biggest benefits come from cooked tomatoes , since the heating process increases the amount of lycopene your body is able to absorb.

Helps fight: endometrial, lung, prostate, and stomach cancers

Walnuts Their phytosterols (cholesterol-like molecules found in plants) have been shown to block estrogen receptors in breast cancer cells, possibly slowing the cells' growth. Try munching on an ounce of walnuts a day.

Helps fight: breast and prostate cancers

Garlic Phytochemicals in garlic have been found to halt the formation of nitrosamines, carcinogens formed in the stomach (and in the intestines, in certain conditions) when you consume nitrates, a common food preservativer.

Chop a clove of fresh, crushed garlic (crushing helps release beneficial enzymes), and sprinkle it 117

into that lycopene-rich tomato sauce while it simmers.

Helps fight: breast, colon, esophageal, and stomach cancers

Beans Black and navy beans are been found to reduce colon cancer incidence significantly, because a diet rich in the legumes increase levels of the fatty acid butyrate, which in high concentrations has protective effects against cancer growth. Dried beans are found to be particularly effective in preventing breast cancer in rats as well.

Try adding a serving—a half-cup—of legumes a few times a week to your usual rotation of greens or other veggies.

Helps fight: breast and colon cancers

THE VARIOUS MATERIALS THAT ARE USED FOR FOOD PACKAGING Food packaging has several advantages. Firstly, it helps in providing a proper barrier between the contaminants from the surrounding and the product. Secondly, it ensures hygiene and reduces food contamination to a large extent. There are various kinds of packaging and some of them help to extend the life of certain foods. At the same time it enables efficient and safe transportation. Packaging helps customers to get valuable information about the packaged food.

It includes expiry date, instructions for use, manufacturing date and other details. During the transportation of the product, packaging prevents it from getting crushed or spoiled. Various kinds of food require different types of packaging. The legal requirements should be met by all the food packages.

There are several materials that are used for packaging of foods. Paper, fiberboards, aluminum, glass and steel are some of the common packing materials. Each of these has its own unique 118

properties and advantages. Paper is known to be one of the most common packaging materials.

For transport packaging, corrugated cardboard is used widely. This is one of the most environmental friendly packaging materials, easy to recycle and also biodegradable.

Steel is another commonly used packaging material for food. It is long lasting and reliable as well as recyclable. It helps in saving energy and resource through the process of steel recycle.

Aluminum is used for packaging especially for laminates, cans and foils. Aluminum foil is used for packaging tiffins. Aluminum is a scrap metal and it can be recycled easily.

Plastic is also being used for several food packaging and today it has become very common. Not only in the food industry, the use of plastic is spread in various industries. In comparison to other packaging materials, plastic is easy to use and offers several advantages. There are various kinds of plastic which provides reliable and sturdy application. It is also versatile, cost effective, light weight and practical. The recyclability future depends on the kind of plastic being used.

The industry of food packaging is constantly growing and its demand is also ever increasing in the world. With the increasing population more and more people have started using packaged foods, thus increasing the demands like anything. Packaging foods are safe and they are also ideal for the consumption of children.

Biodegradable food packaging has now emerged considerably in the market. There are various kinds of biodegradable trays, biodegradable food containers, biodegradable plastics that are being used for packaging of foods. These kinds of containers are used for protecting foods from contaminants and transportation. They are also used for the purposes of delivering and storing of food. For canned foods and dairy products these containers are very ideal.

There are two kinds of machine sous vide that are used for sealing food packages. Suction device is the most commonly used machine sous vide. Seal-a-Meal systems and Food Saver make use of this technology because of its cheap prices.

Machine sous vide is easy to use and various procedures are used for a variety of foods. If you want to know about machine sous vide in details then you should surf the on-line websites.

These machines are used only with special bags that are designed to pack foods. When you put

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the end of the packets in the machine, it sucks the air and sealed the bag using a heating technique.

TIPS FOR COOKING ***To cook more delicious eggplant dishes, leave the eggplants in salty or plain water for about 20-30 minutes, before cooking. The water will turn to brown. ***To cook more delicious dishes you should use hot or warm water when you are cooking.

Cold water harms your dish. ***When cooking meat; if you add the salt at the beginning the meat would be hard. ***The frying oil should be hot and sizzling in order to prevent your food absorbing much oil.

Also adding new oil to existing hot oil, makes the food absorb the recently added oil. ***Consume ayran as quick as possible since upon time yogurt would be gathered at the bottom. ***To obtain a clear and bright Turkish Tea, wash the tea leaves with cold water before brewing. ***Strawberry has a protein which affects the serotonin hormone that makes you happy. Also, it lessens the stress and appetite. ***If your dish is too salty, peel a potato and cut it into a few pieces and add into your dish. Raw potato will absorb the excess salt in it. ***If you like crispy French fries, leave the sliced potatoes in water before frying. Water will absorb the excess starch of the potatoes and your fries will be crispier. ***To prevent the frying odor to be spread all over the house, place a few pieces of fresh parsley into the frying oil. ***Never wash the mushrooms. Washed mushroom will absorb water and lose its taste. Try to clean mushrooms gently with a little soft brush or with a cloth. ***If you can’t take out the baked cake form its pan, cover its bottom with a wet cloth and leave it for 5-10 minutes. ***To prevent your tomato paste from going bad, flatten its surface and add some olive oil. This

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cuts the air contact and prevents bacteria growing. You can keep the tomato paste fresh for a long time by this method. ***Place the dry vegetables in warm water from the previous day of cooking. Also while cooking add some baking soda in. ***To make the pilaf shiny and whiter, add a thin slice of lemon or a few drops of lemon juice to the pot. ***To take the garlic odor off your hands, get some salt and wet it a little.

Then rub it in your hands. Afterwards wash finely with soap, you will realize that the smell is gone. You can do the same for onion and fish smell. ***If you dip your fingers in vinegar before peeling or chopping onion, the odor of onion will not stick to your hands. ***While frying something, simmer water with vinegar on another pot. This will prevent the frying odor to spread all over the kitchen. ***While frying fish, add some lemon juice to the frying oil to prevent the bad odor. By this way you can also use the frying oil several times. *** If you cook the meat with lemon juice, they will cook faster and will be more delicious. ***While boiling potatoes add a spoon of vinegar in it in order to have yellow and more delicious potatoes. ***To prevent the boiling milk stick to the bottom of your pots, wash the pots with cold water before placing it on the stove with milk. ***After using canned food, maintain the rest in glass container to keep them fresh longer and healthier. ***You can obtain different tastes while frying fish. For example, sprinkle some paprika in the frying oil. By this way the color of fish will be better and shiny. Also paprika gives a delicious taste to fish. ***Digestion of fried fish is may be sometimes difficult, because it absorbs too much oil. To prevent this after washing the fish, brush with oil and dip into flour, then fry them.

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***To prevent the bad odors in the fridge, place a bowl of milk into the fridge and leave for 1-2 days. ***Try adding a little bit of lemon juice to romaine leaves before preparing caesar salad. ***Do not add oil to pasta water, it makes sauce 'slide' off of the pasta. ***When making potato salad, cool, or 'shock' the cut, boiled potatoes in the freezer. ***To remove the skin from a tomato, plunge the tomato into boiling water for 10- 20 seconds. ***Freeze baked cookies for months of ready-made snacks. Cooled cookies, double-wrapped in plastic sheets or plastic storage bags will last up to 3 months. To thaw, remove cookies from freezer, unwrap and place them in a single layer on wire racks for 15 to 30 minutes. Store not eaten cookies in a tightly covered container. ***After stewing a chicken for diced meat for casseroles, etc., let cool in broth before cutting into chunks. It will have twice the flavor. ***Don't use soda to keep vegetables green. It destroys Vitamin C. ***There are three ways you can freeze your onions. Freezing changes the onions texture, so frozen onions should be used only for cooking.

1- Chop and place onions on a cookie sheet in the freezer. When frozen, remove and place in freezer containers or bags, and seal. This allows you to remove the amount you want, when you want.

2- You can also freeze whole onions. Peel, wash, core and place onions in a plastic bag and freeze.

3- You may also slice your onions and saute them in a little butter, cool and then freeze in freezer bags.

Drying: Chop onions and dry in oven using lowest setting and remove when thoroughly dry but not brown. Store at room temperature in airtight container. ***Before cooking the fish, if you dip fish into beer, they will be crispier and more delicious. ***For cooking more delicious fish; before cooking rub them with a mixture of an onion, some

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fresh parsley, 2 bay leaves and finely sliced lemon pieces. Also you can just spread this mixture on fish and leave for 15 minutes. Then cook. ***For cooking more delicious kebabs; rub the meat with a mixture of ½ cup olive oil, ½ cup milk and ½ cup onion juice. Then leave in the fridge for 10-12 hours and cook afterwards. ***Do not salt beans until they are fully cooked or they will never become tender. The salt supposedly toughens the skins and makes the beans split. Salt after they have been simmering for 10-15 minutes. ***Roasting is a quick and easy way to cook meat, particularly poultry. Roast meat in an oven preheated at a high temperature and baste meat before roasting it to contain flavor. The high temperature seals the flavor in the meat and prevents it from losing its juices while cooking.

Poultry should be roasted breast down and finished on the opposite side to give juices a chance to flow evenly into the breast meat. The roasting pan should comfortably hold your chosen cut of meat. If it is too big, your meat will likely burn. If the pan is too small, it will stick to the sides up, and lose most of the flavor.

TURKCE

***Daha lezzetli patlican yemekleri icin, patlicanlari pisirmeden once 20-30 dakika boyunca su ya da tuzlu suda bekletin. Suyun kahverengiye dondugunu goreceksiniz. ***Daha lezzetli yemekler pisirmek icin, yemeklerinizde sicak ya da ilik su kullanin. Soguk su yemeginizin lezzetini kacirir. ***Et pisirirken; eger tuzu baslangicta ilave ederseniz et sert olur. ***Ayrani bir an once tuketin. Cunku bir sure sonra yogurt dibe cokecektir. ***Turk cayinin parlak ve berrak olmasi icin cayi demlemeden once soguk su ile yikayip suzun. ***Cilekte bulunan bir cesit protein, serotonin hormonuna etki eder ve bu hormon mutluluk hissini arttirir. Ayni zamanda stresi ve istahi azaltir. ***Yemeginizin tuzu fazla olduysa, soyulmus bir patatesi parcalara ayirarak yemegin icine ilave edin. Cig patates yemegin fazla tuzunu alacaktir. ***Eger patates kizartmasini kitir kitir seviyorsaniz, kizartmadan once dilimlediginiz patatesleri bir sure su icinde bekletin. Su patatesteki nisastayi alacak ve kizartma sonrasi kitir kitir patates elde edeceksiniz. ***Kizartma yaparken, kokunun butun eve yayilmasini onlemek icin kizartma yaginin icine bir kac dal maydanoz atin.

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***Mantari hicbir zaman yikamayin. Yikanan mantar su ceker ve lezzetini yitirir. Mantari kucuk mantar fircasi ile, veya bir bez parcasi ile fazla bastirmadan silerek temizleyin. ***Pisirdiginiz kek kalibindan cikmiyor ise, kabin altina islak bir bez yayarak 5-10 dakika bekletin. ***Kullandiginiz salcalarin bozulmamasini istiyorsaniz uzerini duzleyerek biraz zeytin yagi ilave ederek uzun sure saklayabilirsiniz. ***Kuru bakliyatlari bir gece onceden ilik suya koyun ve haslarken icine biraz karbonat ilave edin. ***Pisireceginiz pilavin tane tane, beyaz ve parlak olmasi icin tencereye incecik bir dilim limon veya bir kac damla limon suyu koyun. ***Ellerdeki sarimsak kokusunu cikarmak icin avucunuza biraz tuz alip, hafifce nemlendirdikten sonra iyice ovalayin. Sabunla da iyice yikarsaniz sarimsak kokusunun cikmis oldugunu goreceksiniz. Hatta sogan ve balik kokusu icin de ayni islemi uygulayabilirsiniz. ***Sogan soymaya baslamadan once parmaklarinizi sirkeye batirirsaniz, sogan kokusunun elinize bulasmadigini goreceksiniz. ***Kizartma yaptiginizda mutfaginiza koku yayilmasini istemiyorsaniz bir kapta sirkeli su kaynatin. ***Balik kizartirken cikan kotu kokuyu onlemek icin yaga limon suyu sikin. Boylece ayni yagi baska bir kizartmada da kullanabilirsiniz. ***Etleri limon suyu ile pisirirseniz hem cabuk piser hem de lezzetli olur. ***Patates pisirirken, suyuna bir kasik sirke koyulursa hem rengi sari kalir hem de daha lezzetli olur. ***Sutu tencereye koymadan once, tencere soguk suyla calkalanirsa sut kaynarken dibine yapismaz. ***Konserve acildiktan sonra cam kavanozda saklanirsa daha dayanikli ve saglikli olur. ***Balik kizartirken yapacaginiz bir iki ufak degisiklikle cok daha degisik tatlar yakalayabilirsiniz. Ornegin, kizartma yaginin icine bir tutam tatli kirmizi biber serpin. Bu sekilde baligin rengi cok daha guzel ve parlak olur. Ayrica, kirmizi biber de baliga degisik bir lezzet verir. ***Balik hem lezzetli hem de kirmizi ete gore daha saglikli olusu nedeniyle sofralarimizin vazgecilmez besinlerindendir. Fakat yagda kizartilinca, cok fazla yag cektigi icin sindirimi zor 124

olabilir. Baliklari yikayip kuruladiktan sonra uzerine sivi yag surup una bularsaniz daha az yag cekecektir. ***Buzdolabindaki kotu kokulardan kurtulmak icin bir kase sutu buzdolabina koyun ve 1-2 gun sureyle birakin. Sonra sutu kullanmadan atin. ***Yesil salata yapmadan once, marul ya da kivircik yapraklarina biraz limon suyu ilave etmeyi deneyin. ***Makarnanin haslama suyuna yag ilave ederseniz, kullandiginiz makarna sosu, makarnadan siyrilacak, butunlesmeyecektir. ***Patates salatasi yaparken, haslanip dogranmis patatesleri sogutun ya da dondurucuda soklayin. ***Domatesin kabugunu kolay soymak icin, domatesi kaynayan suyun icinde 10-20 saniye kadar bekletin ve sonra soymayi deneyin. ***Pisirdiginiz kurabiyeleri aylarca hazir ikram olarak saklayabilirsiniz. Soguduktan sonra; plastik buzdolabi postelerinde ya da stretch film ile cift kat sarilarak dondurucuda 3 ay saklanabilir. Cozundurmek icin; kurabiyeleri dondurucudan cikarip, poset ya da sargilarindan cikarin. Tek sira halinde duz bir yuzeye yayin ve 15-30 dakika bekletin. Tuketilmeyen kurabiyeleri agzi sikica kapatilmis kaplarda saklayabilirsiniz. ***Tavugu suda haslayip sonra yemeklerde kullanacaksaniz, once suyun icinde sogumasini bekleyin, sonra parcalayin. Bu sayede lezzeti iki kat artacaktir. ***Sebzelerinizin yesil kalmasi icin soda kullanmayin. Soda C vitaminini yok eder. ***Kizartma yaparken yaginizin kizgin olmasina dikkat edin. Dusuk ateste yapilan kizartmalarda sebzeler cok yag ceker. Ayrica kizgin yaga ilave edilen yeni yag da sebzeler tarafindan hemen emilir. ***Sogani dondurarak saklamanin 3 yolu vardir. Dondurma islemi soganin doku ve yapisini degistirir, bu yuzden dondurulmus sognlar sadece yemek yapiminda kullanilmalidir.

1-Soganlari dograyin ve yagli kagit uzerine koyup, dondurucuda donduktan sonra; alip dondurucu kaplarina ya da torbalarina koyun ve agizlarini kapatin. Bu yontem ile istediginiz zaman istediginiz miktari alip kullanmanizi saglar.

2-Butun sogani dondurmak isterseniz; soyun, yikayin ve plastic buzdolabi posetlerine koyarak dondurun.

3- Ayrica dogranmis soganlari biraz tereyagi ya da siviyagda kavurduktan sonra, sogutup, buzdolabi posetlerinde dondurabilirsiniz.

Kurutma: soganlari dograyin ve firinin en dusuk isi ayarinda kuruttun. Tamamen kuruyunca (kahverengi olmadan) firindan cikarin. Oda sicakliginda hava almayan kaplarda muhafaza edin.

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***Baliklar bir bas sogan, biraz maydanoz, 2 defne yapragi, ince dogranmis yarim limon karisimiyla ovulursa ya da bu karisim baliklarin yuzeyine suruldukten 15 dakika sonra pisirilirse cok lezzetli olur. ***Baliklar pisirilmeden once biraya batirilip kizartilirsa; daha citir ve lezzetli olur. ***Baklagiller tam olarak pismeden tuz ilave etmeyin, pismeden atarsaniz yumusamalari zorlasir. Tuz baklagillerin uzerindeki kabugu sertlestirir ve taneler parcalanir. Kaynamaya basladiktan 10-15 dakika sonra tuz ilave edin. ***Kebap etlerinin daha lezzetli olmasi icin etleri bir cay bardagi sogan suyu, bir cay bardagi zeytinyagi ve bir cay bardagi sut karisimiyla ovup 10-12 saat buz dolabinda bekletip marine edilmeli ve sonra pisirilmelidir. ***Firinda kizartma; etleri, ozellikle kanatlilari pisirmede kolay ve hizli bir yontemdir. Firinda kizartma yapmadan once firini onceden yuksek bir dereceye isitin ve eti piserken kurumamasi icin yaglayin. Yuksek isi etin tadini ve yumusakligini korur. Kanatlilar kizartilirken, gogus kismi altta olarak baslanir ve piserken ters cevrilerek icindeki sivinin esit dagilmasi saglanir. Firin tepsiniz kizarttiginiz etin sekline ve boyutuna uygun olmalidir. Eger tepsi buyuk ise, etiniz kuruyup, yanacaktir. Eger kucukse, etiniz tepsinin kenarlarina yapisacak ve et aromasini kaybedecektir.

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APPENDIX

Cooking Methods Turkish Cooking Methods Baking

Fırında pişirme

Boiling

Haşlama

Braising

Kapalı kapta pişirme-

lit: Closed lid cooking

Deep frying

Derin yağda kızartma-

lit: Deep oil frying

Grilling

Izgara yapma

Microwave cooking Mikrodalga fırında

lit: Oven in cooking

lit: Microwave oven

pişirme

in

Poaching

Sıvıda pişirme

lit: Liquid in cooking

Pot-roasting

Kapalı kapta rosto

lit: Closed lid roasting

yapma Roasting

Rosto yapma

Shallow frying

Az yağda kızartma

lit: Little oil in frying

Steaming

Buharda pişirme

lit: Steam in cooking

Stewing

Kısık ateşte kaynatma

lit: Tight fire in cooking

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Tandoori

Tandır

lit: Clay oven

Shopping and Eating Turkish Food Terms aşure

a pudding made of cereals, dried and fresh fruits, nuts, sugar and spices, Noah's pudding.

ayran

a drink of beaten yogurt, cold water and salt.

beyaz

a medium soft brined cheese.

peynir börek

filled pastries in various shapes, baked, fried, or grilled.

cacık

grated cucumber with diluted yogurt, garlic, salt, sprinkled with dill and olive oil.

cezve

a tapered cup with long handle for making Turkish coffee.

dolma

any filled or stuffed vegetable. The term means to stuff, the most famous filled grape leaves

helva

a sweetmeat dessert of flour, semolina, butter, sugar, milk, and nuts.

kadayif

finely shredded pastry used to make a dessert. It looks like shredded wheat cereal.

kavurma

lamb cut into small cubes, braised and browned, for use in stews.

köfte

meatballs with ground meats, or bulgur and rice meat mixture.

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leblebi

roasted and dried chickpeas used an appetizer much like salted nuts.

lokum

Turkish delight, made of sugar, cornstarch, gelatine, grape juice and flavouring agents.

mant覺

small pastries filled with minced meat, similar to ravioli, but very small.

oklava

a long smooth rolling pin, tapered, 24-32 inches long, used to roll flatbreads and filo.

oturma

similar to stuffed vegetables, only fried, and filled with browned spices then simmered.

past覺rma

heavily spiced sun dried beef

pekmez

grape molasses used like molasses

pide

a flattened, oval bread served plain, or meat filled Turkish pizza pide

pilaki

a bean dish cooked in olive oil, served cold with lemon.

piyaz

any kind of dried bean salad with egg and vegetable.

sa癟

the curved griddle used to cook yufka, filo, or b繹rek

pilaki

a bean dish cooked in olive oil, served cold with lemon

piyaz

any kind of dried bean salad with egg and vegetable

sarma

any dish of wrapped leaves of grape, or cabbage. Fillings are either minced meat or rice.

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sucuk

a preserved meat product similar to pepperoni, made of lamb and beef.

sumak

the ground berries of the edible sumac, used to give a tart lemon taste to food.

şiş köfte

known as shis kebab, meat-balls grilled on skewers

tandır

a beehive shaped oven in the wall or free standing, used to cook pide and other breads.

tatlısı

the Turkish word for sweets and candies, or desserts.

terbiye

a sauce of egg with lemon juice, used in some köfte, dolma and vegetable dishes.

yufka

ready made thin flatbread made upon a saç.

Turkish General Food Terms Kitchen and Restaurant Terms acı

hot or bitter

ak ekmek

white bread

ançüez

anchovy

armut

pear

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asçı

cook

az pişmiş

rare

az şekerli

slightly sweet

badem

almond

baharat

spices

bal

honey

balık

fish

bardak

drinking glass

beyaz

white, as in white beans

beyaz şarap

white wine

bezelye

pea

biber

pepper

biftek

beefsteak

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bira

beer

buz

ice

buzlu รงay

ice tea

buzlu su

ice water

ceviz

walnut

cay

tea

รงiฤ

raw

รงilek

strawberry

รงorba

soup

dereotu

dill

dolma

stuffed vegetable

domates

tomato

dondurma

ice cream

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ekmek

bread

eksi

sour

elma

apple

erik

plum

et

meat

fasulye

bean

fındık

filbert or hazelnut

fincan

cup

gazoz

soda drink

gül

rose

güveç

earthenware casserole

ham

green

ham şeker

brown sugar

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havuç

carrot

hazırlop

hard-boiled

hıyar

cucumber / idiot

incir

fig

işkembe

tripe

kahvaltı

breakfast

kahve

coffee

kakao

cocoa

kara / siyah

black

Kitchen and Restaurant Terms kara biber

black pepper

karanfil

clove / carnation

karides

shrimp

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karnabahar

cauliflower

karpuz

watermelon

kavun

melon

kay覺s覺

apricot

kekik

thyme

k覺zartma

browned in oil

k繹zleme

grilled

kuru

dried

kuzu

lamb

limon

lemon

lokanta

restaurant

mantar

mushroom

maydanoz

parsley

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meyve

fruit

mısır

corn

mutfak

kitchen or cuisine

muz

banana

nane

mint

nar

pomegranate

orta

medium, as in medium sweet coffee

orta şekerli

medium sweet

pancar

beet

pane

breaded

pazar

farmer's market

peynir

cheese

pilaki

cold dish with olive oil and onions

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reçel

jam

sade

unsweetened coffee

sakız

gum arabic

sarımsak

garlic

sıcak

hot

soğuk

cold

sulu yemek

home cooking

sut

milk

şarap

wine

şeftali

peach

şeker

sugar

şişe

bottle

tava

frying pan

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taze

fresh

tuz

salt

un

flour

üzüm

grape

yarım

half potion

porsiyon yeşil

green

yeşil zeytin

green olive

yumurta

egg

zeytin

olive

zeytinyağlı

served with olive oil

ROMANIAN FOOD TERMS Soups Ciorbă de cartofi Ciorbă de burtă Supă (de pui) cu tăieţei Borş is fermented wheat bran, a souring agent for ciorbă. Borș is also used today as a synonym for Ciorbă, but in the past a distinction was made between borș and ciorbă (acritură), the souring agent for the latter being the juice of unripe fruits, such as grapes or mirabelle, or woodsorrel leaves.

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Borş de urechiuşe - wild mushrooms sour soup Ciorbă is the traditional Romanian sour soup.

Ciorbă de burtă -tripe soup- soured with sour cream Ciorbă de perişoare -meatball sour soup Ciorbă de fasole cu afumătură -bean and smoked meat soup Ciorbă de legume - vegetable soup Ciorbă de peşte "ca-n Deltă" -fish soup prepared in the style of the Danube Delta Ciorbă de praz -leek sour soup Ciorbă de pui - chicken sour soup Ciorbă de lobodă -red orach sour soup Ciorbă de salată cu afumătură -green salad and smoked meat sour soup Ciorbă ţărănească -peasant sour soup- made with a variety of vegetables and from any kind of meat (beef, pork, mutton, fish)

Supă (generic name for sweet (usually clear) soups, made out of vegetables alone or combined with poultry and beef). The difference between Supă and Ciorbă is that from Supă meat and most vegetables are removed, the resulted liquid being served with dumplings or noodles. There are also a number of sour soups which use lemon juice as a souring agent, called Supe a la grec (Greek soups).

Supă (de pui) cu găluşte - clear dumpling soup with chicken broth Supă (de pui) cu tăieţei -clear noodle soup with chicken broth

Meat Mititei, mustard, and bread rolls Frigărui, Romanian-style kebabs 139

Caltaboş/chişcǎ - a cooked sausage made of minced pork organs and rice, stuffed in a pig casing Cârnaţi - a garlicky sausage, as in Fasole cu cârnaţi Chiftele - a type of large meatball covered with a flour crust or breadcrumb crust Ciulama - white roux sauce used in a variety of meat dishes Ciulama de viţel - veal ciulama Ciulama de pui - chicken ciulama Drob de miel - a lamb haggis made of minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish Frigărui - Romanian-style kebabs Limbă cu măsline - cow tongue with olives Mititei (mici) - grilled minced-meat rolls Musaca - an eggplant, potato, and meat pie Ostropel - method of cooking chicken or duck Papricaş - Goulash Pârjoale - a kind of meatballs Piftie - preparation is similar to the French demi-glace. Pork stock reduced by simmering is placed in containers, spiced with garlic and sweet paprika powder along with the boiled pork meat and left to cool. The cooled liquid has a gelatinous consistency.

Slănină - pork fat, often smoked Şniţel - a pork, veal, or beef breaded cutlet (a variety of Viennese schnitzel) Cordon bleu şniţel - breaded pork tenderloin stuffed with ham and cheese Mosaic şniţel - a specialty of Western Romania, two thin layers of different meats withmushroom or other vegetable filling Sniţel de pui - breaded chicken breast cutlet Stufat - lamb, onion and garlic stew Tobă - sausage (usually pig's stomach, stuffed with pork jelly, liver, and skin) Tocană/tocaniţă - stew Tocăniţă vânătorească - venison stew Tochitură - a Romanian-style stew Varză călită - steamed cabbage with pork ribs, duck or sausages Sarmale - minced meat with rice, wrapped in either pickled cabbage leaves or vine leaves.

Fish Romanian roe salad decorated with black olives.

Salata de icre - roe salad, traditionally from carp, pike or various marine fish species, called tarama, and onion Plachie din peşte - ragout of river fish with vegetables Saramură de crap - carp in brine Pană de somn rasol - catfish in brine with garlic Chiftele de peşte - fish balls 140

Crap pane - breaded carp fillet Ghiveci cu peşte - vegetable stew with fish Macrou afumat - smoked mackerel fillet

Vegetables

Ardei umpluţi Ardei umpluţi - stuffed bell peppers Dovlecei umpluţi - stuffed zucchini Gulii umplute - stuffed kohlrabi Vinete umplute - stuffed eggplant Sarmale - stuffed cabbage rolls, also made with grape, dock leaves or other leaves Ghiveci - vegetable stew or cooked vegetable salad similar to the Bulgarian gjuvec and the Hungarian lecsó Ghiveci cǎlugaresc - vegetable stew prepared by the nuns in the monasteries Iahnie - beans, spiced up, cooked until there's no more water and a soft sticky sauce binding beans together has formed Fasole batută - boiled beans that are mashed up, spiced with salt, pepper and a bit of garlic. It's served with diced and fried onions and tomato paste or sauce.

Mămăligă - cornmeal mush, also known as Romanian-style polenta. Mămăligă can be served as a side dish or form the basis of further dishes, such as "mămăligă cu lapte" (polenta with hot milk), bulz (baked polenta with Romanian sheep cheese and cream), "mămăliguță cu brânză și smântănă" (polenta with telemea (Romanian cheese similar to feta cheese) and sour cream) etc.

Mâncare de mazăre - pea stew Mâncare de praz - leek stew Pilaf - rice, vegetables, and pieces of meat (optional), often wings and organs of chicken, pork, or lamb. Cooking method is very similar to risotto.

Chifteluţe de ciuperci - chiftele made of mushrooms instead of meat Sniţel de ciuperci - mushroom fritter (şniţel is the Romanian spelling of the German word schnitzel (breaded boneless cutlet), but it may be used to mean any sort of fritter) Plăcintă aromână - pie with spinach and white cheese Tocană de ciuperci - mushroom stew Tocăniță de gălbiori - chanterelle stew

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Salads Ardei copţi - roasted peppers salad, with vinegar and sunflower or olive oil Castraveţi muraţi - pickled small cucumbers Gogonele - pickled green tomatoes, it is the simple version of murături asortate Varză murată - cabbage pickled in brine, flavored with dill stalks Murături asortate - pickled mixed vegetables - a combination of any of the following: onions, garlic, green tomatoes, peppers,cucumbers, kohlrabi, beet, carrots, celery, parsley roots, cauliflower, ap ples, quince, unripe plums, small unripe watermelons, small zucchini, and red cabbage. It is most often cured in brine (Turkish version), but also in vinegar (German version).

Mujdei - crushed garlic sauce Salată de boeuf - minced boiled vegetables with meat mayonnaise and a dash of mustard Salată de vinete - roasted and peeled eggplant, chopped onion, salt, mixed with oil or mayonnaise Salată orientală - potato salad with egg, onions, olives Salată de sfeclă - beet salad Salată de roşii - tomato salad, with sliced onions, bell peppers, and cucumber. Flavored with dill or parsley.

Cheese Types The generic name for cheese in Romania is brânză, and it is considered to be of Dacian origin.

Most of the cheeses are made of cow's or sheep's milk. Goat's milk is rarely used. Sheep cheese is considered "the real cheese", although in modern times some people refrain from consuming it due to its higher fat content and specific smell.

Brânză de burduf is a kneaded cheese prepared from sheep's milk and traditionally stuffed into a sheep's stomach; it has a strong taste and semi-soft texture Brânză topită is a melted cheese and a generic name for processed cheese, industrial product Brânză în coşuleţ is a sheep's milk, kneaded cheese with a strong taste and semi-soft texture, stuffed into bellows of fir tree bark instead of pig bladder, very lightly smoked, traditional product Caş is a semi-soft fresh white cheese, unsalted or lightly salted, stored in brine, which is eaten fresh (cannot be preserved), traditional, seasonal product Caşcaval is a semi-hard cheese made with sheep's or cow's milk, traditional product Penteleu, a type of Cașcaval, traditional product Șvaițer, industrial product (Schweizer Käse) Telemea- cow's or sheep's milk white cheese, vaguely similar to feta. The traditional "Brânză de Brăila" (a type of telemea which has become quite scarce) is spiced with Nigella damascena seeds, which give it a unique flavor.

Urdă - made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product.

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Desserts

Amandine, Romanian chocolate sponge cake.

Papanași, Romanian doughnuts.

Covrigi - pretzels Gogoşi - literally "doughnuts", but more akin to fried dough Rahat - Turkish delight Plăcintă - pie Colivă - boiled wheat, mixed with sugar and walnuts (often decorated with candy andicing sugar; distributed at funerals and/or memorial ceremonies) Cozonac - a kind of Stollen made with leavened dough, into which milk, eggs, sugar,butter, and other ingredients are mixed

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Cozonac Lapte de pasăre - literally "bird's milk", vanilla custard garnished with "floating islands" of whipped egg whites Clătite - pancakes Turtă dulce - gingerbread Chec - coffee cake Papanași - a kind of doughnut made from a mixture of sweet cheese, eggs, andsemolina, boiled or fried and served with fruit syrup or jam and sour cream Şarlotă - a custard made with milk, eggs, sugar, whipped cream, gelatin, fruits, and lady fingers; from the French Charlotte Prăjituri - assorted pastries Savarine - savarina Amandine - chocolate sponge cake with almond and chocolate filling, glazed in chocolate Joffre cake - invented at the Casa Capşa restaurant in Bucharest Mucenici - sweet cookies (shaped like "8", made of boiled or baked dough, garnished with walnuts, sugar or honey, eaten on a single day of the year, on 9 March)

Drinks Afinată - blueberry liqueur Bere- beer Cafea-coffee Horincă - plum brandy, produced near the border with Ukraine Pălincă - strong, double-distilled plum brandy, produced in Transsylvania Rachiu - fruit brandy. Whereas "rachiu" can be made from any fruits (except plums), "țuică" is reserved exclusively to brandy made of plums.

Secărică - caraway fruit flavored vodka, similar to the German kümmel Şliboviţă - plum brandy, produced near the border with Serbia Socată - non-alcoholic beverage made of fermented elderflower (Sambucus nigra) blossom Spumă de drojdie - brandy produced from grapes that have been used in wine production, very similar to the Italian grappa Ţuică -plum brandy Turţ - strong, double-distilled plum brandy, named after the village of Turţ in northwestern Romania Vişinată - sour cherry liqueur Vin- wine Pelin de mai - wine specialty, usually produced in the spring, flavored with Artemisia dried plants Vodcă - vodka Zmeurată - raspberry liqueur Ceai -tea - either various plant tisannes (cammomille, mint, tilly flower, a.s.o.) or common black tea, mostly called "ceai rusesc" - Russian tea, usually served at breakfast.

Sirop - syrup made of fir tree, pine, buckthorn, blueberry, raspberry or strawberry with different types of honey or sugar.

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Halıcı, Nevin, Konya Yemek Kültürü ve Konya Yemekleri, Istanbul 2005, ISBN 975-6021-16-0.

Halıcı, Nevin, Sufi Cuisine, Saqi 2005.

Lambraki, Mirsini & Akın, Engin, Aynı Sofrada İki Ülke, Türk ve Yunan Mutfağı, Istanbul 2003, ISBN 975-458-484-2.

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