REFRESHING TURKISH RECIPES WITH YOGHURT D端zce Cumhuriyet Secondary School POW (Piece of a Whole) Food Project Team Presents
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REFRESHING TURKISH RECIPES WITH YOGHURT
Yoghurt, a fermented milk product which is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12. The word is derived from Turkish: "yoğurt" and is related to the verb "yoğurmak" "to be curdled or coagulated, to thicken.
POW (Piece of a Whole)Turkish food team prepared a concept menu consisting of food prepared by using yoghurt. But, first of all let’s start with the recipe of homemade yoghurt for healthy and delicious meals. Let's explore yoghurt, ayran and some kinds of foods with yoghurt.
Ayran is a yogurt-based, salty drink popular in Turkey. In hot summer days, when your body loses water and salt and when you feel thirsty and exhausted, you can prefer ayran (a typical turkish beverage which is made up of yoghurt, water and salt). You can supply your body's salt, water and protein requirement by drinking ayran easily. A fresh appetizer called Cacık. It has yoghurt, cucumber, peppermint and salt in it. You can serve it with meals when you need something fresh and new Another appetizer from Turkey; Carrot
Tarator Sauce.
Delicious, easy and practical. Healthy and delicious starter warming you inside; Yoghurt
Soup. It is filling and digestible. You can prefer it in summer and winter.
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YOGHURT Ingredients: 3 lt of fresh milk One spoon of homemade yoghurt Directions: 1.
Heat the milk into 47 째C or you can put your little finger into milk and it must stay in it for 6-7 seconds.
2.
Mix one spoon of yoghurt with the heated milk in a bowl. You have to add the milk slowly into yoghurt.
3.
Then add the mixture into a bowl into the saucepan slowly and mix.
4.
Next, close the saucepan with the cover and enfold it with a thick cloth.
5.
It must stay there for 4-5 hours.
6.
Do not shake it while it is fermented.
7.
Finally put the yoghurt into the fridge and it must stay there for one night 3
AYRAN Ingredients: 2 water glasses of yoghurt 3 water glasses of cold water 1 pinch of salt (or as much as desired) Directions: Put all ingredients in a bowl and mix it quickly either with a whisk or electric mixer. Ayran is ready to serve.
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CACIK Ingredients: 2 water glasses of yoghurt 1 grated cucumber 1 clove garlic Salt and dried peppermint Directions: 1.
Mix the yoghurt quickly with a whisk till it gets thinner.
2.
Pestle the garlic and add garlic and grated cucumber into the yoghurt.
3.
Add salt as desired. You may add more cold water to make cac覺k more liquid.
4.
Cac覺k is put into small bowls for each guest.
5.
Sprinkle peppermint over and pour a little bit olive oil. 5
YOGHURT SOUP Ingredients: 1 bowl of yoghurt 2 tablespoons pf flour 1 egg 1 water glass grains of wheat Half tablespoon of sunflower oil 1 tablespoon of butter Salt Dried peppermint Directions: 1.
Put yoghurt, flour and egg in a soup pan. Pour 7 glasses of water in it. Heat it until it boils.
2.
In another pan, boil grains pf wheat.
3.
Add wheat into the boiling soup and cook the soap for 5 minutes more.
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4.
Melt 1 tablespoon of butter with half tablespoon of sunflower oil and add half tablespoon of dired peppermint into it.
5.
Pour this mixture to the soap and add salt as desired
CARROT TARATOR SAUCE Ingredients: 2 carrots 2 tablespoons of sunflower oil 1 pinch of salt 1 clove of garlic 1,5 water glass of yoghurt Directions: 1.
Peel the carrots and grate them
2.
Saute the grated carrots with little oil in a pan. Then leave them to get cooler.
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3.
Pestle the garlic and put salt in it. Add the garlic to the yoghurt.
4.
Mixed the cooled carrots with yoghurt.
5.
Put the sauce onto a desired plate
POW TURKEY FOOD TEAM Those who have contributed; Students: *Zeynep Üçüncüoğlu *Sude Yanarada *Elif Aydın *Sümeyye Özkan *Eminenur Gök *Ece Öktem Aydın *İrem Kaviloğlu *Beril Durmazoğlı *Barkın Bilgin *Ebrar Sert *Sena Karadeniz *Rabia Vuslat İleli *Baha Coşkun *Elif Sude Altınyuva *Cemre Gülbel *Sıla Karaoğlu Teachers: 8
*Seher Filiz *Gülçin Atik *Tuğba Sivrikaya
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