Famous Turkish Foods

MANTI RECIPES AND INGREDIENTS

Materials:

-1.5 cups flour
-1/4 glass of water
-1 egg

For the mortar:

-200 grams of ground beef
-1 onion
1 teaspoon of salt
-1/2 teaspoon of black pepper

To boil the manti:

-4 glasses of broth

For the sauce:

-2 spoonful butter
-1 teaspoon pepper paste
-1 teaspoon of mint, 1 glass of broth (you can use the boiling water of mantı)

For the above:

1 glass of yoghurt

How is it done?

For the dough;

Take the flour into the mixing bowl. Open the middle part and add the egg. Mix the egg into the flour and add the water little by little. Stir all ingredients until well combined.

-Take the collected dough to the kitchen counter. Knead by pressing and kneading until it melts. Then cover it and let it rest for 10 minutes.

For internal mortar;

-Grate the dry onion. Mix the ground beef, salt, pepper and onion in a bowl.

Divide the dough you have prepared into two glands. Roll the dough into a round shape with a rolling pin on a floured kitchen counter.

-Get small squares by cutting the dough at the thickness of two fingers, first longitudinally and then transversely. Do the same with the other dough.

Place the minced meat in the middle of the squares. Close the ends mutually and join them at the midpoint.

Boil the broth. Boil the ravioli in boiling water for 8- 10 minutes. Strain the boiled ravioli with a colander and put them on a serving plate.

For the sauce;

Melt the butter. Add the pepper paste and fry for 2-3 minutes. Add the mint and mix. Add the ravioli from the boiled broth and open the consistency of the sauce.

-Serve it by adding whipped yoghurt and sauce you prepared over the mantı on the serving plate.

Ingredients for Yaprak Sarma 

300 grams of leaves
1 lemon
4 tablespoons olive oil
1 cup of hot water
For internal mortar:
1/2 cup olive oil
3 medium sized onions
1.5 cups of rice
1 cup of hot water
1 tablespoon of peanuts
1 tablespoon of currant
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon mint
1 teaspoon of spice
1/2 teaspoon of cinnamon

To prepare the stuffing of the wrap; Heat half a glass of olive oil in a large-bottomed saucepan. Fry the 3 grated onions until they turn lightly colored. Then add 1.5 tablespoons of peanuts and continue roasting. Soak in warm water for 5 minutes and drain 1.5 cups of rice together with onions until the rice becomes transparent. Add 1 tablespoon of currants, 1 teaspoon each of salt, black pepper, allspice and cinnamon and mix. Add approximately 1 cup of hot water and cook the filling on low heat for 5 minutes, then remove from the stove. open it to remain on top. In the middle of each leaf; Prepare and divide the stuffing that you have warmed up to a teaspoon each. Take the edges in and move from the wide part to the tip. Wrap all the leaves tightly. Cover the base of the wrapper with a few vine leaves. Arrange the wraps you have prepared in rows, side by side. After slicing the lemon into rings, place it on the wraps. Cover them with a flat serving plate. After adding 1.5 cups of hot water and 2 tablespoons of olive oil to the pot, cook the wraps over low heat for about 35 minutes. Serve warm or cold.

Materials

-1.5 kg beef entrecote or soft meat with calf’s back
Thin doner bread
-Tomato
-Mint
-Parsley
Waxy onion

Ingredients for marinade

-1.5 glasses of milk (for marinades)
-2 onion juice
-Make half a cup of tea liquid
-Black pepper
-Sweet pepper
-Salt

For doner sauce;

-3 tablespoons tomato paste
-1 clove of garlic
-Half tea glass of olive oil
A pinch of sugar
-Black pepper
-4-5 glasses of hot water

How is it done?

For marinade;

-First, cut the meat thin like a leaf and put it in the container in which you will marinate.
Add the milk, oil, onion juice, black pepper, chili powder and salt on it.
-Stir it well, cover it with a stretch film and keep it in the refrigerator for a day.
Put the meats waiting one day on a bottle.
Open the bottom of your casting pan and wait for it to warm up.
-After your ceiling is warmed, add your meat to your pan.
Cook on the pan until all sides are caramelized.
– Cut the cooked parts of the meat with the help of a knife and cook the uncooked parts back into the pan.
-We continue this process until our meat is cooked.

To make the sauce;

Fry the sauce on the pan for 1 minute.
-Then add the tomato paste and roast it for a minute or two, add the water, sugar and black pepper and wait for it to thicken over low heat.
After the cooked meats and sauce, take two doner tortillas.
To drive on; Prepare olive oil, chili peppers, chopped parsley and spread it all over both bread.
Heat or fry the bread.
– Put your heated breads on top of each other and collect them, add the chopped tomatoes, minced parsley, nanosticks, meats, and finally pour the sauce on it and make a wrap.

Ingredients for Baklava Recipe
For the dough:
100 grams of butter
1/2 tea glass oil
1/2 tea glass milk
1 egg
2 tablespoons vinegar
1/4 teaspoon salt
2 glasses of yoghurt
1 tea glass of water
4 glasses of flour
To open:
1 cup of starch
For the sherbet:
2.5 cups powdered sugar
3 cups of water
1/4 lemon juice
For the inside:
250 grams of powdered pistachios
50 grams of pistachios
For the top and layers:
250 grammarized butter

How to Make Baklava Recipe?
To prepare the dough:
Combine butter, oil, milk, egg, vinegar, salt, yogurt and water in a deep bowl, mix well. Start kneading by adding flour little by little, then put it on the counter and add flour to get a dough that does not stick to your hand. Divide into equal parts and make meringue. Sprinkle plenty of starch on the table and open the meringues in the size of a dessert plate. Cover the meringues you opened with a clean cloth and rest for 40 minutes. Then, sprinkle some starch on the meringues and start opening them in the width of your tray.After applying the same process to all the meringues, separate the doughs from each other and spread one of them on a tray greased with butter. Start to spread the first layers and spread melted butter between them. Spread the peanuts in the middle. After removing the other layers and applying melted butter between them, gently divide them into squares with a knife. Add the remaining butter on top of it, and bake in an oven heated to 195 degrees for 10 minutes. Then turn the oven down to 180 degrees and cook it for another 35 minutes in a controlled manner. Take it out and add the hot syrup to the hot baklava. Sprinkle peanuts on it and serve.

Ingredients for Adana Kebab Recipe
300 grams of ground lamb
350 grams of ground beef
2 green onions
1 clove of garlic
1 tablespoon of hot pepper paste
1 teaspoon of paprika
Half a bunch of parsley
Black pepper

How to Make Adana Kebab?
First, chop the onions in cubes. After straining the juice of the onions, put them in a large bowl.
After crushing the garlic, mix it with the onions.
In the meantime, mix the veal and lamb together and add them to the onions and blend them.
Add the chili, chilli paste and pepper and mix to match.
Add oil over the minced meat. Finely chop the parsley and add it to the mixture.
Stretch the mortar you have prepared and let it rest for 2-3 hours in the refrigerator.
Grease the wire shelf of the oven with butter. 200 degree fanless program circuit.
Wrap and shape the meat on flat skewers.
Arrange the skewers you have prepared on the wire rack and cook for 20-25 minutes.
You can serve Adana kebab with spicy paste. Bon Appetit.

KUNEFE MATERIALS
Materials:
• 500 grams of shredded wheat

• 300 grams of künefe cheese (string cheese)
• 200 grams of melted butter
For its sherbet;

• 3 glasses of water
• 2.5 glasses of granulated sugar
• 3-4 drops of lemon juice
For the above;

• Powdered Pistachio

To grease the pan;

• 1-2 tablespoons of butter
• 1 tablespoon of molasses

HOW TO MAKE KUNEFE?
1. Put water and sugar in a pot to boil at

2. After the syrup starts to boil, add the lemon juice.

3. The way the thickened syrup is cooled.

4. Cut the kadayif into small pieces and combine with melted butter in a deep bowl.

5. Spread the butter on the pan to make the künefe, then go over it with molasses.

6. Wash the greased kadayıf by pressing it well into the pan.

7. Then slice the künefe cheese onto the kadayıf.

8.Re-equalize the kadayıf into the way you think on the cheeses and press it firmly.

.9. After your künefe is ready, turn on the bottom of your stove and cook for 5 minutes on one side.

10. Then turn it over. This question remember the pan again.

11. While the künefe is cooking, add the syrup.

12. After the sherbet is absorbed well, decorate it with powdered peanuts and eat it with pleasure!

Ingredients for the doner you will use in İskender:

800 grams of entrecote

5 tablespoons of olive oil

1 teaspoon of thyme

1 teaspoon of ground red pepper

Materials for İskender

3 pieces of pita bread or pieces of bread

3 tomatoes

1 bowl of yoghurt

70 g salted butter (especially salty)

1 tablespoon tomato paste

1 teaspoon of pepper paste

4 peppers

1 teaspoon of salt

HOW IS İSKENDER MADE?

Grate the onion and squeeze the juice to use it in making doner. Separate the pulp part.

Combine the ground beef, onion juice, yoghurt, olive oil, thyme, allspice, black pepper and salt in a large mixing bowl and knead.

Roll out cling film or wax paper on the kitchen counter. Take the minced meat mixture in the middle. 20-25 cm by pressing from the upper part. make it into a long rectangle. Short sides should not exceed 10 cm.

Wrap the edges with cling film or greaseproof paper and cover the top. For marinating, leave it in the refrigerator for 1 hour, then put it in the freezer, let it rest for 8-10 hours.

Take the meat doner from the deep freezer to the kitchen counter. Hold the middle part and slice it thinly in proportion to the number of people. Make sure that the meat slices are very thin.

Fry in a non-stick based preheated teflon pan by turning it upside down.

For tomato sauce; Heat the olive oil and butter in a small saucepan. Add the pepper paste and fry for 1-2 minutes.

Add the tomato puree, water and powdered sugar and cook for 5 minutes over low heat.

Cut the pitas to a slightly crispy consistency in the preheated oven, then cut them into cubes.

Melt the butter to serve it in the pan in which you fry the meat. Add water and mix. Take the pita cubes and mix them until the water is absorbed.

Take the pitas flavored with butter and drained into the serving plate. Pour some tomato sauce on it and place the meat slices. Serve hot with the addition of tomato sauce and whipped yogurt.

Ingredients for Tantuni Recipe
300 grams of entrecote
1 green onion size onion
2 small tomatoes
2 green peppers
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon
1/4 bunch of parsley
1 teaspoon powdered red pepper
1.5 cups of water
For service:
1 white bread (or two lavash)
1/2 cup lemon
10 small pickled peppers

How to Make Tantuni Recipe?
If there are 300 grams of beef entrecote, clean the excess fat and cut into small cubes. Add enough cold water to cover it and boil it until it absorbs the water.

Heat the wok or iron pan on the stove. Pour 2 tablespoons of cottonseed oil into the pan and add the boiled meats on it. Pour 1 cup of water mixed with 1 teaspoon of red pepper powder over the meats from time to time.

After the meats take the water, cut the 2 green peppers in the middle and remove the seeds, put them in the pan and start roasting.

After the peppers are roasted, press the lavash and sandwich bread you will serve on the meats and remove the oil.

After adding the 2 tomatoes, which are chopped and peeled, continue the cooking process for a short time by mixing them in between.

Place the cooked tantuni in sandwich bread and lavash, add the onion with sumac and consume it by squeezing lemon if you wish. Bon Appetit!

Ingredients for Etli Ekmek
For dough:

4 glasses of flour
1 pack of instant yeast
1 teaspoon salt
1 teaspoon of sugar
1.5 cups of warm water
For internal mortar:

500 grams of ground beef
2 onions
3 tomatoes
3 medium peppers
1 teaspoon salt
1 teaspoon of black pepper
1 teaspoon of chili pepper

How to make meat bread recipe?
First of all, let’s start by making the dough. (If you don’t want to bother kneading dough, you can buy bread dough from a nearby bakery in your home.)

Put the yeast in a bowl. Put 1.5 cups of warm water and 1 teaspoon of sugar on it and melt it.

Make a hole in the middle of the flour you transfer to the kneading bowl, add the yeast water gradually and knead it.

After kneading, cover the dough and leave it to ferment for at least half an hour.

Take a large bowl of ground beef for the filling. You can also grate cheese if you want to mix it.

Grate the tomatoes and onions in the minced meat.

Chop the peppers very small and finely.

After adding all the spices at the end, knead the stuffing by hand.

Take egg-sized pieces from the fermented dough.

Roll out the piece of dough with the help of a rolling pin. (Meat bread normally opens thin and long, but you can shape it as you wish)

Spread the filling on the dough with your hands as if you were applying sauce.

Do the same with all ingredients.

Preheat oven to 250 degrees.

On a large baking tray, lay the greaseproof paper and place the pulpy bread parallel to each other.

Put the tray in the oven. After 10-15 minutes of cooking, take it out.

When the temperature is a little bit over, you can serve it.

If you wish, you can squeeze lemon, add parsley or arugula and make a wrap and eat it. Bon Appetit…

Materials for Lahmacun Making
500 grams of ground lamb
200 grams of ground beef
5 green onions
5-6 tomatoes
4-5 green peppers
1-2 red peppers
2 bunches of parsley
1 head of garlic
1 tablespoon tomato paste
1 tablespoon of pepper paste
1 teaspoon of black pepper
1 glass of olive oil
2-3 tablespoons of chili pepper
Salt

How to make lahmacun recipe? Wash and finely chop the parsley.

Chop the peppers, garlic and tomatoes or pass them through a food processor.

Grate the onions or put them through the robot.

Thoroughly wash the onions that you transfer to the strainer with cold water and squeeze their water with your hand.

Mix parsley, peppers, garlic, tomatoes, onions, tomato paste, ground beef and spices in a kneading bowl.

Finally, add the oil and blend them well.

Your Lahmacun is ready, bon appetit!

Cigkofte Ingredients:

2.5 cups fine bulgur
1.5 cups of hot water
1 tea glass of isot
1 tea glass of olive oil
3 tablespoons of hot red pepper
1 tablespoon tomato paste
2 tablespoons of pepper paste
4 tablespoons of pomegranate syrup
1 teaspoon salt
1 grated onion
Juice of 1 lemon

Preparing Cigkofte:

Let’s pour hot water over the bulgur and wait for it to absorb the water.
Let’s squeeze the excess juice of the grated onion with the help of cheesecloth.
Let’s put all the material inside the robot and slowly pull it out of the robot.
In the meantime, let’s open the mouth of the robot and collect the material that sticks to the edges so that all the materials are fine.
After making sure that all the ingredients are mixed, let’s mix it once in a kneading bowl and shape it by taking walnut-sized pieces.
Serve with lots of greens. Bon Appetit.

Necessary materials for Arabaşı: 5 glasses of water
1 cup of flour + 1 tea glass of flour
1.5 teaspoons of salt

Boil 3.5 glasses of water in a pot. Add salt and continue to boil.

It was mixed with the remaining water and the flour and made into a slurry. Add the boiled whisk constantly.

How to make Vezir Finger recipe?
Start by preparing the syrup first. Put sugar and water in a pot and boil for 15 minutes.

After the mixture is boiled in the pot, add 1-2 drops of lemon juice.

After mixing well, boil for 5 more minutes and cover the bottom of the pan.

In a deep bowl, mix the eggs, butter, oil, baking powder, vanilla and sugar.

Add flour and knead until you get an earlobe-like dough.

Take small pieces of dough and shape them into fingers.

Rub semolina all over your finger-shaped dough.

Bake in the oven set at 170 degrees in semolina until the tops are browned.

Pour the cold sherbet you have prepared over the desserts you have cooked.

When the vizier’s finger absorbs your dessert completely, you can serve it immediately, bon appetit.