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Turkey - traditional dishes

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Veröffentlicht am

EN4HOSTS, Milazzo, November 2k17
Students' presentation of traditional Turkish dishes

Veröffentlicht in: Lebensmittel
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Turkey - traditional dishes

  1. 1. İç Pilav
  2. 2. In Turkish cuisine, rice has a very important place. From Central Asia to Anatolia and to the our kitchen hes passed more then 70-80 rice varieties. At our wedding, it is a tradition to cook meat with rice and it continues in many regions today. The most popular type of meat with rice is İç Pilav. t is usually prepared with the liver. It is enriched with many spices according to the region.
  3. 3. İngrediendts: • 2 cups of rice • 2 tablespoons butter • ½ cup of oil • 1 cup of peanuts • 1 cup of pickled grape • 2 onions • 150 g lambs • 4 cups of broth • Salt, black pepper, allspice • 1 bunch of parsley • 1 bunch of dill
  4. 4. Preparing: Peel off the lamb's skin and cut into small pieces. Peel and chop the onion. Add the lamb to the pan with fried oil, sauté it with a little stirring until it is slightly pink, and take it from the fire and leave it on the side to use the pilaf. Then put in a pot, butter, pine nuts, and small chopped onions, and roast them until brown.
  5. 5. Then add the washed rice and boil them for 10 minutes with stirring without stopping on the fire. Then add the black pepper, 4 cups of broth, salt, pickled grape, allspice and then cover on the rice. Cook the rice first on strong fire and then medium-strength fire until the rice juice is caught. After rice juice is caught, add lamp, sautéed with minced bunch dill and let it rest for half an hour and serve after mixing……
  6. 6. Hünkar Beğendi (Sultan’s Delight)
  7. 7. Hünkar Beğendi is basically a lamb stew served on a bed of aubergine (eggplant) purée – and the lamb and the aubergine are a perfect match for each other. The rich flavours are testament to the fact that this is a dish from the Ottoman kitchen. Ottoman cooks were very competitive with each other, eager to come up with the best creations – and whoever created the Hünkar Beğendi recipe must have been mightily pleased with themselves! The first stage is to make a tomato based lamb stew and you can do this either the day before you want to make Hünkar Beğendi or on the actual day. Making your stew first just means you can concentrate on your aubergine puree before you serve up your masterpiece to your friends and family.
  8. 8. İngredients: • 500 g flaked chopped meat • 1 medium onion • 1 tablespoon tomato paste • 2 cloves garlic • Salt, black pepper For Eggplant With Bechamel Sauce: • 1.5 cups milk • 1.5 tablespoons of flour • 1 tablespoon butter • 7 tablespoons canned eggplant • A small bowl of grated kashar cheese • Salt, black pepper
  9. 9. Preparing: Put a large pan on the stove and heat. Add meats onto. Cook the meats until the water disappears. Then, chopped onion and garlic. Cook until 7-8 minutes. Finally, put tomato paste and 1/3 cup water onto the meats. Cook until 2 minutes and remove from heat.
  10. 10. • For eggplant with bechamel sauce : • Put butter into a small saucepan. Melt the butter gently. Add flour in the saucepan. Cook with stirring a wooden spoon or mini wishk a minnute. Then pour milk little by little onto. Whisk mil into the flour until it is completely smooth. Bring to a boil. Cook 2 -3 minnutes stirring constantly. Then add roasted eggplant into the bechamel sauce. Sprinkle with salt and black pepper. Finally, put grated kashar cheese. Stir 1-2 times. Then remove from heat.
  11. 11. Put eggplant with bechamel sauce into a serving plate. Put meats mixture onto the eggplant with bechamel sauce. Serve hot …..
  12. 12. Etli Kuru fasulye
  13. 13. A meal that has entered the Turkish cuisine after 18th century. But the popularity of this food, which has been rising rapidly, has taken an important place in Turkish cuisine. Almost every region has its own method of cooking and using different materials; beans may be plain, sausage, meat, sometimes as hot peppers and vegetables such as tomatoes, onions, peppers or albanian peppers.
  14. 14. İngredients: 2 cups white/butter beans ½ lb beef/lamb meat, chopped 2 onions, chopped 2 tbsp oil 1 tbsp tomato paste 1 dried red pepper/green pepper, chopped ½ tsp baking soda (optional) ¼ tsp chili red pepper flakes (optional) 1 tbsp salt to taste 1 cup hot water
  15. 15. Preparing: Wash white beans, place them in a pot and cover with water (approximately 1 inch above the beans). Leave them in water overnight or for at least 12 hours. The next day, cook them with the same water till beans get soft over low heat. You could add baking soda to have softer beans quicker. When they are soft, add ½ tbsp of salt.
  16. 16. In another pot, sauté chopped meat with oil till they are brown. Then add onions and sauté for 2-3 minutes over medium heat. Stir in peppers and tomato paste. Add one cup of hot water and the remaining salt, and then simmer till the meat is soft.
  17. 17. Transfer the cooked white beans into the pot. Simmer for 10 minutes over low heat. Serve White Beans with Meat, with pilaf or over pilaf. Also cacik and pickled vegetables are good to go with this recipe…..