BEHİYE DR.


   It is said that three major kinds
    of cuisine exist in the world;
    Turkish, Chinese, and French.
    Fully justifying its reputation,
    Turkish Cuisine is always a
    pleasant surprise for the visitor.
   In addition to being the refined
    product of centuries of
    experience, Turkish Cuisine has
    a very pure quality. The variety
    and simplicity of the recipes
    and the quality of the
    ingredients are guarantees of
    delicious meals. Let yourself
    get into the most delicious
    cuisine all over the world with
    real recipes….
 Döner Kebap
 Slices of marinated lamb on
  a tall vertical spit and grilled
  as it slowly turns are
  delicious. The cooked parts
  of the cone of meat are cut
  in very thin slices by a huge
  sword-like knife, and
  arranged on a plate with
  Ace or flat pide (pitta)
  bread. This dish is the most
  formidable obstacle to the
  victory of the hamburger in
  the fast food market. Doner
  kebap in rolls with slices of
  pickle and chips is the most
  common stand-up lunch for
  city office workers.

   250 gr ground lamb
   2 tablespoons unsalted butter, cut into tiny pieces
   250gr ground veal
   Extra virgin olive oil, melted unsalted butter, or vegetable oil
    for brushing
   2 teaspoons cayenne pepper, or more to taste
   2 medium onions, peeled and sliced
   2 teaspoons freshly ground coriander seeds
   1 tablespoon sumac
   2 teaspoons freshly ground cumin seeds
   Finely chopped fresh parsley leaves for garnish
   2 teaspoons freshly ground black pepper
   Salt to taste
   2 pide bread
   In a large bowl, knead the lamb, veal, cayenne, coriander, cumin,
    pepper, salt, and butter together well, keeping your hands wet so
    the meat doesn't stick to them. Cover and let the mixture rest in
    the refrigerator for 1 hour.
   Prepare a charcoal fire or preheat a gas grill on medium-low for
    15 minutes. Form the meat into patties. Grill until the köfte are
    springy to the touch, about 20 minutes, turning often.
   Meanwhile, brush the pide bread with olive oil, melted butter, or
    vegetable oil and grill or griddle for a few minutes until hot but
    not brittle.
   Arrange the köfte on a serving platter or individual plates and
    serve with the pide bread, sliced onions, a sprinkle of sumac, and
    chopped parsley as a garnish.
 ½ kg beef or lamb, (or a mixture)
 8 skewers

 2 tbl olive oil

 salt

 pepper

 red pepper, roasted and seeded

 1 cup walnuts, toasted

 1/2 tsp cumin

 1/2 tsp cayenne pepper

 lemon juice

 1/4 tsp salt
 Preheat the broiler.
 Thread the meat onto the skewers and brush with oil.

 Sprinkle with salt and pepper and place under the
  broiler, 2-3 minutes on each side, depending on the type
  of meat you use.
 In the meantime, make the puree – combine the
  remaining ingredients in a food processor and blend
  until smooth.
 Serve alongside the cooked shish-kebabs.

 500 gr mutton ground 3 times
 1/4 teaspoon allspice

 250 gr. fine bulgur

 1/2 teasponn cumin

 2 firm tomatoes

 500 gr. onion

 1 bunch parsley

 1 1/2 teaspoons salt

 1/4 teaspoon black pepper

 1/2 teaspoon hot red pepper
   Wash and drain the bulgar.
    Grate the onions, chop the parsley and mix them together.
   Skin and dice the tomatoes and add to the onions and
    Put the salt, black pepper, red pepper, allspice and cumin
    into the mixture, and blend by mixing with the hand a couple
    of times and set aside.
    Put the meat and bulgur on a large tray and make into a
    apste by kneading.
   Moisten hands with cold water occasionally while kneading.
   Add the prepared mixture of onion, tomatoes and spices to
    the meat and knead to make a paste.
   Take small pieces of the mixture and press with the palm to
    flatten it, and put on a serving plate.
   Decorate with lettuce and parsley before serving.

   1cup fine bulgur
   1/2cup flour (whole weath better)
   2egg whites
   1teaspoon ground cumin
   1/2teaspoon salt
   1tablespoon red pepper paste or paprika flakes
   1cup hot water
   2 egg-sized miced beef
   1onion , chopped
   2tablespoons butter
   1teaspoon red pepper flakes
   1/2 teaspoon black pepper
   1/4teaspoon sugar
   salt to taste
   Cook in bolling water like pasta
   To make the filling ,heat the butter and saute meat , and onion.
    Add black pepper , salt, sugar, red pepper flakes and cook for a
    furter 10 minutes. Add chopped parsley and set aside to cool.
   For making outer shells ,put the bulgur in a food
    processor. Add paprika flakes or red pepper paste,
    cumin,salt and 1/2cup of warm water, let sit 10 minutes.Add egg
    whites and flour .Knead until well mixed like a dough. Add a little
    ice water if needed.
   To make kibbeh.Wet your hands and shappe bulgur dough into
    small balls. Put a ball on left hand make it like a small plate put
    some filling on.
     Close up sides together and taper ends to a point resemling a
    lemon. Continue until all the mixture is used up.
   Boill 3-4 cups water in a pan. Add 1/4 teaspoon salt.
   Add the kibbeh and cook for ten munites like pasta. Drain. Add 2-3
    table spoon souce and mix.
   Transfer on a serving dish and serve

   250 g sheep meat
   10g yeast
   75g sheep fat
   1 tsp salt
   2 chopped onions
   150 g of water
   3 tbsp chopped parsley
   30g milk
   1 tbsp salt
   1 tsp salt
   1 tbsp red pepper
   1 peeled, chopped tomato
   dough
   250g flavor

   Mix onion, and parsley in a big tray and add minced meat, sheep
    fat, salt, tomato and bitter red pepper and mix this mixture
    properly. Place the ingredients into a tray.
   DOUGH : Add yeast and salt to water in a bowl. Mix for 3 minutes.
    Add flavour and mix properly. Cover the dough with wet cloth and
    wait for 30 minutes.
   Divide the dough to two pieces by pressing hand. Roll each dough
    by palm. Cover with wet cloth and wait for 30 minutes more.
   Lay each dough as thin sheets until they reach the same size as the
    plate. Use hands for laying and push with your fingers to shore for
   Heat owen to 240' C. Place dough to tray and spread milk by brush
    to doughs.
    Place ingredient to dough. Push tray to owen.
    Wait for 6-7 minutes for cooking.
   Serve hot

 1 chopped tomato
 100 gr margarine

 250 gr ground meat

 4-6 medium sized eggplants

 1 medium sized onion

 1 green pepper

 1 glass of water

   Chop the onions and cook in a saucepan with some butter
    until pink.
    Add ground meat and roast, stirring constantly. Remove from
    heat and add salt and pepper.
    Peel the eggplants in a ribbon fashion.
    Soak them in salted water for a while.
   Drain and dry. Fry eggplants lightly in oil.
   Make a deep incision in each eggplant.
    Place the eggplants in a saucepan, with the cut sides facing
    Place some stuffing on each eggplant and top each with a
    slice of tomato and green pepper.
    Add a small amount of water and cook over low heat for 25-
    30 minutes.

       2 cups water

       1-2 large onions,finely chopped

       juice of 1 to 2 lemons

       a pinch of salt

       ½ kg ground meat

       1 cup long grain rice

       3 Tbs of olive oil

       A jar of grape leaves

       2 cloves of garlic,crushed

       butter

       2 Tbs finely chopped parsley

       pinch of ground allspice

       pinch of ground black pepper

   Cut the stems of the grape leaves.Place them in a large bowl,cover
    with boiling water and soak for 10-15 minutes and rinse with cold
   Soak the rice in salted hot water for 25 minutes.
   Meanwhile saute the chopped onions,garlic,herbs and seasoning
    in the oil.
   Remove from heat, add the drained rice and the meat,mixing
    everything together very well.
   Place a grape leave on a work surface, place about 2 tablespoons
    of the meat mixture near the stem end,then fold in the end and
    sides and roll up neatly.
   Pour in the water, add dabs of butter on the top.
   Cover with a lid and simmer slowly for 1 to 2 hours, or untill the
    leaves are tender.
   Serve the "dolma" lukewarm,sprinkled with lemon juice.

 1 cup red lentils
 Corn flour for binding

 1 1/2 cup hot water

 Oil

 1 Vegetable bouillion cube

 1/4 cup fresh chopped parsley

 3 cloves garlic; minced

 An onion; finely minced

 1 tablespoon cumin

 1 tablespoon crushed red pepper
 Boil the lentils with the bouillion and water.
 When the lentils are cooked, all the water should be
 When the lentils are cooked and relatively cooled, add
  the parsley, garlic, onion, and spices.
 If the mixture is watery, add some corn flour to bind the
 Shape the lentils into patties and broil in oven or fry in
 Garnish the lentil 'kofte' like you would a burger.
                   Generally made of rice, but
                    also of bulgur (cracked wheat)
                    and sehriye (vermicelli), pilaf
                    (pilav) is one of the mainstays
                    of the Turkish table. The rice
                    should not be sticky but
                    separate into individual grains.
                    The pilaf may include
                    aubergines, chick peas, beans
                    or peas. Although pilaf is
                    traditionally a course in its
                    own right, in recent years it
                    has appeared as a garnish with
                    meat and chicken dishes at
                    many restaurants.

   Ingredients :
    1 kg filleted anchovies
    2 tablespoons olive oil
   For the pilaf:
    250g rice
    1 medium onion (finely
    1/4 cup of water
    1/2 cup olive oil
    50 g pine nuts
    50 g currants
    1 tablespoon sugar
    1 teaspoon cinnamon
    1 teaspoon thyme
    1 tablespoon mint
    salt and pepper
   Preparation :
    Pour sufficient scalding water over the rice to cover, stir in a
    tablespoon of salt and leave to cool. Meanwhile put the
    chopped onions and 1/4 cup of water into a saucepan and
    cook over a medium heat for 10 minutes. Add the olive oil
    and continue to cook for a few minutes. Drain the rice, add
    and cook for 5-6 minutes. Mix in the currants, pine nuts, 1.5
    cups of nearly boiling water and sugar, cover, and cook over a
    medium heat for 10 minutes. Stir in the other spices, cover
    and leave for 10 minutes. Meanwhile grease an earthenware
    casserole and line the base and sides with just over half the
    anchovy fillets skin side outwards. Pour the rice mixture into
    the centre and cover the surface with the remainder of the
    anchovies. Sprinkle a little olive oil over and bake for 30-40
    minutes at 200 degrees Centigrade.
   Dough:
   3-3 ½ cups flour
    1 egg
    2/3 cup lukewarm water
    1 teaspoon salt to taste
   Filling:
    ½ kg ground beef
    1 onion, chopped
    ½ teaspoon salt to taste
    ½ teaspoon black pepper
   For cooking:
    8 cups water
    1 teaspoon salt
   Sauce:
    2 cups yogurt
    3-4 cloves of garlic, minced
    ¼ teaspoon salt to taste
    3-4 tablespoon butter/oil
    1 tablespoon tomato paste/1 tablespoon paprika
    2-3 tablespoons water
    Dried mint
   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.
   Meanwhile in a plate mix all the filling ingredients and set aside.
   Flatten the dough with a rolling pin as thin as you can.
   Then, cut it with a knife into square pieces .
    Then place ¼ tsp filling over each square . Then stick the sides with your
    finger tips .
   For cooking, boil the water in a big pot and add salt.
    Then add all the manti into the boiling water.
   Stir with a wooden spoon to prevent them sticking to each other.
    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.
   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 .
   And if desired sprinkle some dried mint and sumac over the Turkish Ravioli.

   6 tablespoons butter
   1/2 tablespoon paprika
   1 /2 kg lamb or beef, diced fine or ground
   cayenne pepper
   1 carrot, chopped fine
   garnish: dusting of cinnamon.
   1 onion, chopped fine
   5 cups beef stock
   2 egg yolks
   juice of 1/2 lemon
   1 tablespoon butter

 Melt the butter in a large saucepan, add meat, carrots, and
  onions and saute over low heat for 10 minutes.
 Stir in flour and cook until blended.

 Bring to a boil, then lower heat and simmer for an hour.

 When ready to serve, remove soup from heat.

 Beat the egg yolks, then beat the lemon juice into them

 and slowly stir into the soup.
 Ladle into bowls

 Then quickly saute the paprika and cayenne in the tablespoon
  of butter and swirl equally into the individual soup servings.
 Serve with cinnamon.

 1 cup red lentil
 6-7 cups water

 1/2 cup fine bulgur

 salt to taste

 1 middle size onion

 2 table spoons tomato paste

 1/2 tea spoon hot pepper sauce or paste

 2 table spoons olive oil

 1 tea spoon red pepper flakes

 1 tea spoon dried peppermint flakes
  Peel, wash and mince the onion. Then place it in a soup pot.
 Add olive oil and saute the onion.

 Wash red lentil and add it to the pot together with bulgur,
  tomatoe paste, pepper sauce and salt.
 Cook them until lentil and bulgur are soft.

 Let it boil few minutes and then remove pot from the heat.

 Pour soup in plates and decorate top with red pepper and
  peppermint flakes.
 Serve it hot.

 Tripe ½ kg
 Salt

 Water 2 lt.

 Egg yolks 4

 Flour 2 tablespoons

 Vinegar ½ cup

 Garlic 7-8 cloves

 Butter 50 g

 Cayenne

 Clean and wash tripe well, add 2 litres water and cook
  Flourtil tripe is tender.
 Chop and put back in stock. Mix well egg yolks, flour, salt
  and 1 cup water, add tripe stock and warm.
 Put mixture in saucepan, boil 3-4 minutes.

 Mash garlic cloves, mix vinegar. Add mixture in soup,
 Cook butter and cayenne 1 minute.

 Pour soup in bowls, put 1 tablespoon butter-cayenne
  mixture each, serve hot.

   4 glasses flour
   16 glasses water
   1/4 glass water
   8 tablespoons salt
   8 eggs
   corn starch
   1 tablespoon salt
   2 glasses melted margarine
   250 gr. grated white cheese
   5 glasses milk
   1 bunch parsley
   Sprinkle flour over a wooden board, make a well in the centre and add 4
    eggs, 2 glasses milk, 1 glass melted margarine, water and 1 tablespoon
    salt together and knead until a dough is formed.
    Make it into the shape of a roll and slice into 12 equal pieces.
    Roll the pieces in flour, press with the hand, sprinkle flour and roll out
    one by one but not too thinly.
   Blend 3 glasses milk and 1 glass melted margarine in a bowl, add 4 eggs,
    cheese, chooped parsley and salt, then continue blending.
   Grease the baking tray.
    Put 16 glasses of water into a pan, add 8 tablespoons of salt and bring to
   Put each piece of the dough into the pan one by one, hold it for one
    minute then take it out and put into another bowl filled with cold water
    and press with your hands so that the water drains out.
    Place on a baking tray. First place one layer of pastry, then the filling,
    repeat this until all the pastry is used and close the edges with the
    overlapping piece.
   Bake in a hot oven for an hour.
   Remove from the oven, cut into slices and serve.

         250 gr Pastry
         ½ cup cheese
         1/3 cup fresh parsley
         ½ cup oil for frying

 Mix cheese and parsley in a small bowl.
 Place Pastry sheets on top of each other and cut them
  in 6 pieces.
 Place 1 tablespoon of filling on the wide sides and fold
  the corners inside .
 Then, roll them up and soak the end to water and close
  it up.
 Fry the both sides of Cigarette Boreks.

 After that, place them on a paper towel to soak the
  excess oil up.
 Place them to a serving plate and serve warm.

 500 grams pastry
 125 grams butter

 250 grams hazelnuts

 75 grams pistachio nuts

 75 grams almonds

 Syrup: 5 glasses of sugar, 34 glasses of water, 1
  teaspoons lemon juice
   Put the sugar, the water and lemon juice into a saucepan and boil until
    getting thick.
   Melt the butter.
   Roll out every pastry sheet until it is twice the size of the dish.
   Divide every pastry sheet in half.
    Chop the hazelnuts, pistachio nuts and almonds into small pieces.
    Mix them well.
   Put a sheet of pastry in the oven dish, spread it with melted butter and
    sprinkle some of the nut mix over it.
   Repeat this sequence until every pastry sheet and all of the nut mix are
    Close it off with a final sheet of pastry. Put the oven dish into the oven;
    bake for 15 minutes on the bottom of the oven and for 30 minutes in
    the middle of the oven.
   Remove the oven dish from the oven and cut the Baklava into square
    pieces. Pour the syrup over the Baklava and leave it to absorb for an
   Ingredients
   Measure
   Amount
   Margarine
   2 cups
   150 grams
   Pine nuts
   2 tablespoons
   20 grams
   Semolina
   2 cups
   300 grams
   Water
   2 cups
   500 grams
   Sugar
   1 1/3 cups
   240 grams
 Servings: 6
 Preparation :
  Melt the margarine, add the nuts and the semolina and
  brown them for about 15 minutes until the ingredients
  change color slightly, stirring all the time. Boil the water
  in a separate saucepan, add and melt the sugar. Add the
  syrup to the semolina, stir and simmer for 10 minutes.
  Cover with a napkin and let rest for 20 minutes. Toss
  before serving.

 4 glass of milk
 3+1/2 cups of sugar

 1 cup of rice

 1/2 teaspoon salt

 Cook the rice and then filter it.
 Boil the milk in another pot and add the rice and the
 Pour the blend into small bowls.

 Pour some water into the oven tray and put the bowls
  into the tray.
 Cook it in the oven for 35-40 minutes.

 After it is cooked, take it from the oven and put it into
  the refrigerator.

 4 quinces
 11/2 cups sugar

 1/2 teaspoon cinnamon

 1 teaspoon grated clove

 whipped cream
 Wash, peel and cut quinces in half.
 Carve quinces out.

 Save 4 or 5 seeds.

 Place them in a pan.

 Mix sugar, cinnamon, clove and then sprinkle them over
  quince halves.
 Put seeds into the pan.

 Seeds give to this dessert a nice color.

 Cover the pan and bake about 45 minutes.

 Let it cool and serve it with whipped cream.

 FILLING: 2 glasses of walnuts, finely chopped, 1
  tablespoon sugar ¼ teaspoon ground cinnamon
 PASTRY: 12 frozen filo pastry sheets, 1 glasses of
  unsalted butter, melted
 SYRUP: 5 glasses of sugar, 4 glasses ofwater, juice of ½
 GARNISH: 1 glass of ground pistachio nuts
   Make the walnut filling by mixing all ingredients in a bowl. Set aside.
   Place one sheet of filo pastry on a clean surface. Brush with butter.
    Sprinkle 1 tablespoon walnut filling evenly over the sheet. Place a thin
    rolling pin at the narrow end of the sheet and roll up the pastry on the
   Gently push the rolled-up pastry from both ends towards the center to
    compress. Pull out the rolling pin.
    Form into a spiral shape and place on a buttered baking tray.
    Bake in moderate oven for about 30 minutes, until golden brown.
   While nightingale nests are baking boil sugar and water for 15 minutes.
    Add lemon juice 2 minutes before removing from heat.
   Pour lukewarm syrup over hot nests, allow time to absorb syrup and
    cool. Transfer to a serving platter.
    Garnish with ground pistachio nuts.

 750 gr. tel kadayif
 1 1/2 glasses of margarine

 2 glasses of walnuts

 Syrup: 4 glasses of sugar, 3 glasses of water, 1 teaspoons
  lemon juice
 Put the sugar, the water and lemon juice into a
  saucepan and boil until getting thick.
 Flake kadayif and place on a shallow cake pan, sprinkle
  crushed walnuts over evenly and spread the other half
  of the kadayif on top.
 Sprinkle melted margarine over and place in moderate
  oven to bake for 40 minutes.
 When golden brown, take kadayif out of oven and
  sprinkle boiling syrup over immediately.
 Cover and allow to cool. When cool, place a plate large
  enough over the top of the pan and transfer kadayif
  onto the plate by turning it upside down.
   From the days of the Ottoman
    Empire through the present,
    coffee has played an important
    role in Turkish lifestyle and
    culture. The serving and
    consumption of coffee has had
    a profound effect on betrothal
    and gender customs, political
    and social interaction, prayer,
    and hospitality customs
    throughout the centuries.
    Although many of the rituals
    are not prevalent in today's
    society, coffee has remained
    an integral part of Turkish
   Turkish coffee is served hot from a special coffee pot
    called "cezve". Tradition states that after the guest has
    consumed the coffee and the cup is turned upside down
    on the saucer and allowed to cool, the hostess then
    performs a fortune reading from the coffee grounds
    remaining in the cup. Rich in tradition and flavor, Turkish
    coffee remains a favorite today.
As    the Turks say "To drink one cup of
    coffee together guarantees forty
    years of friendship".
   Turkish tea is full-flavored and too
    strong to be served in large cups thus
    it's always offered in little tulip-shaped
    glasses which you have to hold by the
    rim to save your fingertips from burning
    because it's served boiling hot. You can
    add sugar in it but no milk, and you can
    have it either lighter (weaker) or darker
    (stronger) depending on your taste
    because Turkish tea is made by pouring
    some very strong tea into the glass,
    then cutting it with water to the desired
    strength. Serious tea-drinker Turks
    usually go to a coffee & tea house
    where they serve it with a samovar
    (Semaver in Turkish) so they can refill
    their glasses themselves as much as
    they want.
   How to make good Turkish tea
   Tea must be stored in closed packages in such a way that it is not
    affected by humidity and external odors.
   For best results, lime-free water, a tea-kettle and a porcelain
    teapot are recommended.
   After rinsing the clean teapot with lukewarm water, put in one
    teaspoon of tea per person, whilst the water is boiled in the tea-
   Boiling water from the tea-kettle is poured into the teapot.
   The flame under the tea-kettle is turned down and the teapot is
    placed onto the tea-kettle so that it boils with the steam
   The tea must brew for 10-15 minutes.
   The tea is then ready for pouring into the small tea glasses,
    usually 1/3 or 1/4 full depending how dark or how light you
    prefer your tea. The tea glass is then topped-up with hot water
    from the tea-kettle. The pot of tea should then be drunk within
    30 minutes
                         RAKI (RAKİ)
   When one thinks of Turkey or
    Turks, one is reminded of
    Raki. Although it is not known
    where or when this drink was
    invented, it is certain that the
    history of raki does not go as
    far back as wine or beer.
    There are many proverbs on
    raki which is the traditional
    Turkish drink. Raki is made
    from different fruits in
    different regions, but grapes,
    figs and plums are the main
   Today in Istanbul, drinking raki has its own traditional
    rituals. Most important is what it is to be partaken with.
    White cheese is the main and unchangeable "meze" of
    raki. Raki is usually drunk with cold dishes like tomatoes,
    cucumber, lettuce and seafood. Fish is also a favorite,
    especially mullet and mackerel. Due to the aniseed it
    contains, raki changes color and becomes a milky white
    when water is added and a glass of pure water to go
    with it gives a distinct pleasant taste.
   Ayran (yoghurt drink) has been one of
    the most popular drinks of the Turks
    since the discovery of Yogurt among the
    Turkish tribes in Central Asia. It is simply
    made by diluting yogurt with water.
    Some salt is added to taste. Best served
   It not only accompanies any meal but is
    drunk as a refreshing drink by itself
    especially during summer months. It is
    common among all regions of the
    country only the slight variation being its
    thickness. Especially in the south, for
    example, thicker ayran is preferred. But
    the best of this unusual but simple drink
    is made in Susurluk, near Balikesir, who
    are so proud of their bubbled ayran that
    they have a local festival for it in the
    beginning of September
              HOT DRINK)
   Ingredients:
    4 cups milk
    1 cup sugar
    1 Teaspoon sahlep powder (also
    sold in supermarkets)
   Preparation:
    Mix sugar and sahlep powder
    (dried powdered roots of a
    mountain orchid - Orchis
    Latifolia or Orchis Anatolica in
    Latin) in a pan. Add the cold
    milk and some sugar stirring
    constantly. Heat the mixture
    until it boils again stirring
    constantly. Let it boil for 2-3
    minutes and remove from heat.
    Serve it warm and garnished
    with powdered cinnamon.

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