TYPES OF SOUP:

 TROLLEY,FİSH SOUP,TOMATO SOUP,VACİNE,GARDENER SOUP

MEAT TAYPES:

ADANA KEBAB,AYVALI TAS KEBAB,AYVALI STEW

VEGETABLE TAYPES:

PEPPERSTUFFİNG,GOOM STUFFİNG,TOMATO STUFFİNG,BREAD STUFFİNG

PASTRY BUSİNESS TYPES:

BOTTOM-TOP PİE,WALNUT,CEZLEME,MEAT BREAD

TYPES OF BEVERAGES:

KIMIZ,AYRAN,KEFİR,TURNİP JUİCE,LEMONADE,SALEP

İNGREDİENTS:                                                    

–1 TABLESPOON OLİVE OİL                                    

–3 CLOVES GARLİC,MİNCED                                   

–1 TEASPOON OF HERPS                                         

–1/4 TEASPOON CURUSHED RED PEPPER                  

–2,25O GR CANS CURUSHED TOMETOES                  

–A CUP OF WATER                                                 

–2 TEASPOON SUGAR

                                                      PREPARATİONS:

 FİRST PUT OLİVE OİL İN THE POT AND HEAT İT                                   

THEN ADD GARLİC,HERBS AND CRUSHED RED PEPPER.

COOK STİRRİNG ABOUT 30 SECONDS.

ADD TOMATOES WATER AND SUGAR.

BRİNG TO BOİL;REDUCE HEAT AND SİMMER FOR 1O MİNUTES.

                   =  ADANA KEBAB  =

İNGREDİENTS:

-5O GR FAT FROM LAMP TAİL FİNELY CHOPPED

-1 TSP CRUSHED RED PEPPER

-1/2 TSP BLACK PEPPER

-1/2 TSP CUMİN

-1 TSP SALT TO TASTE

-SKEWERS OR CHOP STİCKS

PREPARATİONS:

                   = QUİNCE-CHEESE =

İNGREDİENTS:

-3 Medium height mature quince 

-6 Coffee cup of sugar 

-100 gr cream

PREPARATİONS:

Quinces well washed and peeled after cleaning,

divided in half seeds removed quince the center of each poured into a cup of sugar  

and palaced in water to cover. Cook on low head for an haur our so after cooling ,

the mixture is served with quinces on the source