Kumru, a special sandwich of İzmir( one of big cities of Turkey), is made of a kind of bread with sesame and put into salami, sausage and cheddar so on:

Firstly buy a sandwich bread with sesame, then grill salami and sausage pieces and place them between bread, add cheddari mayonnaise and ketchup, ok well now your Kumru is ready to eat.

This toast is a well konown snack of Ayvalık, a city in the northwest of the country, is found at every kiosks.

Toast bread of Ayvalık(well, it is a special toast bread, sold at markets)

2 slices cheddar

1 sausage, sliced as small pieces

Soujouk, sliced as round

Pickled cucumbers

Mayonnaise

Ketchup

Cut middle of bread, then place cheddar, sausage and soujuk, after that grill it at toaster, then pour ketchup, mayonnaise,cucumbers, now it is ready to eat.

1 celery root

1/2 bowl yoghurt

2 tbs mayonnaise

1/2 lemon juice

1 clove garlic

Plane the celery root, then place it in the water with lemon juice , thus and so celery keeps its colour and it isn't getting dark. Mix yoghurt, mayonnaise and garlic, then add celery root and place all of ingredients on a service plate.

A dish, suggested most espicially for breakfast

Sujuk slices, formed circle

Eggs

Cook sujuk slices with oil for little time, then add eggs not whisked. After cooking egg white, you can enjoy eating.

2 zucchini, washed and planed

1 bowl yoghurt

1 clove garlic

A few of nuts

Wash and plane zucchini, saute it with oil. After getiing colder mix it with yoghurt and garlic, place it on a service plate and decorate with nut pieces

Ok going on telling about pilafs. It is a specail traditional dish cooked now and again in our kitchen.Bulgur is wheat that has been steamed whole, dried, then cracked So bulgur is essentially precooked and quick to prepare It comes in three grinds. After this information i think the recipe is supposed to come:

1 cup bulgur, washed and drained

2 cups water

1 boullion

Pinch salt

Pinch pepper

2 tbs butter

Melt butter, add bulghur and roast for about 5 minutes, after roasting we must add water, salt and pepper and cook untill bulghur absorbs the water.

2 cups rice,washed and drained

4 cups hot water

1/2 tbs salt

1 chicken boullion

2 tbs butter

Melt butter, then add rice and roast for a little time, mix by adding water and boullion and salt. Cook it over low heat up till rice absorbs the water.

1 cup red lentil, washed

1 onion

1 carrot

1 potato

1tbs tomato paste

A pinch of thyme

A pinch of mint

A pinch of salt

3 cup of water

Place all of ingredients in a pot and cook it till lentils are getting softer. Mix the soup by using blender. Your soup is ready to eat.

500 gr green beans

2 potatoes

1 onion

1 tbs tomato paste

A pinch of pepper

A pinch of salt

A pinch of chili pepper

2 cup of water

Saute onion chopped with olive oil, then add potatoes cut into small pieces, beans sliced in half, tomatoe paste, peppers, salt . Roast all of ingredients for 5 minutes, then pour the water, cook it over low heat till beans are getting softer.

A wizard side dish i like is suggested you to make it. In particular it is consumed at restaurants, however it is likely to make at home.

4 carrots

1 bowl of yoghurt

A clove of garlic

A pinch of salt

Plane carrots, mix yoghurt, salt and planed garlic. Your salad is ready to eat.

A very famous kind of dessert, consumed frequently at breakfasts in Turkey,(This type of halva is crumbly and usually made from Tahini (sesame paste) or other nut butters,) you can purchase from Turkish shops. It can be sold as plain, with chocolate and nut.

This dessert is most especially eaten at restaurants and many homes after having eaten fish. Just because the phosphor in the fish creates the wish of eating dessert.

1 block halva sliced( for each oven pan)

3 tbs milk or water

Mash halva and milk till it is getting paste, then pour it in the oven pan, called "güveç" here meaning eartheware bowl.

Bake it 200C up till the top of halva is brown.

A well known dish, called "Orman kebabı" meaning "kebab of the forest" is consumed so much that i want to share with you

1/2 kilo meat cut in cubes

3 carrots

3 potatoes

1 tbs tomatoe paste

1 onion chopped

A pinch of salt

A pinch of pepper

Chope onion, saute it, then add tomatoe paste, carrots and potatoed cut in small pieces. Now pour little water, salt and pepper, cook it over low heat, till meat and vegetable are getting softer.

3 tomatoes

2 onions

2 green long peppers

A half bunch of parsley

A clove of garlic

1 tbs tomatoe paste

1 tbs olive oil

A pinch of pepper

A pinch of red pepper

A pinch of thyme

Cut tomatoes, onions, peppers and parsley in very small pieces, then mix the other ingredients. Place mixture on service plate, then pour a little olive oil.

1 cup of thick yoghurt

1 tbs mint

A clove of garlic

2 tbs olive oil

Mix all of ingredients, place on a service plate. For garnish put piece of cucumber and olive

3 eggplants

1 bowl of yoghurt

A clove of a garlic

Salt enough

1 tbs olive oil

Wash cook eggplants on the embers but before this work you are supposed to hole them with knife in case that they cook well.

Cook tehm up till they get softer,then peell the husk of eggplants. After that squash them with a fork. Mix squashed eggplant with yoghurt, garlic squashed, salt, olive oil.

Place this mixture on a service plate.

There are lots of something to tell about this dish having incredible flavour. This meal that cooked at lots of restaurants here, most particulary is cooked at homes and liked very much and consumed beside cacik and Pilaf.

Just now i'll give recipe of Turkish dried beans called "kurufasülye" in Turkish

1 cup of dried beans

1 onion

1 green long pepper

1 tbs tomatoe paste

A pinch of pepper

A pinch of red pepper

Salt

2 tbs butter

Enough water

Let dried beans stay with water before a day, by this way dried beans are getting fatter and cooking easier.

After a day wash dried beans, meanwhile chop onion and green pepper, secondly saute them with butter, add tomatoe paste and dried beans, saute them for a little time . Pour water, salt, pepper and cook it over low heat up till dried beans get softer.

A well known appetizer, most especially consumed along with tea, called "Kısır" here.This twosome i like so much that lack words to tell.

1 cup bulghur

2 cup hot water

1 tomatoe

1 cucumber

A half bunch parsley

A half bunch of green onion

1 tbs tyhme

1 tbs mint

A pinch of pepper

Salt

Sumaq

1 tbs tomatoe paste

1 tbs pomegranate syrup

2 tbs oil

Put bulghur in a bowl, then pour hot water on it (the water run out, Bulghur will swell), ok meanwhile, cut parsley, onion, cucumber, tomatoe in small cubes.

Now bulghur is ready to meet with the other ingredients. Add tomatoe paste, sumaq, mint, thyme, pepper, oil, salt, syrup and chopped vegetables in the pot of bulghur. Mix all of them.

You kısır is ready to eat.

1 liter milk

1 cup rice

1 glass of water

1 glass of sugar

Cook water and rice till water of rice is getting fewer, then add milk in the pan with rice.

Cook it over low heat (the rice must be fast and cooked). The milk mustn't be very watery,it is supposed to be a bit thick., then place this mixture in the bowles. Place this bowles in a large , deep baking tray filled with water providing that the top of Pudding is burned.(Don't forget that is a secret between us:)).

Now bake it untill top burning( the top is getting brown, caremelized, i mean that with burning)

After burning we must get it out. It should be waited in the fridge up until service time

A famous side dish, eaten immediately after cooking , is presented at lots of restaurants, especially locals, in which raki(well known Turkish drink) comsumed. It is thought as a perfect snack beside raki.

2 shhets of phyllos

1 cup of pastrami (kind of meat that has been smoked or dried in the sun after being treated with spices)

2 tomatoes

1 long pepper

A pinch of salt

1 cup of kashkaval cheese

Garnish:

1 egg

1 cup bread crumbs

Cut a sheet of phyllo in half, cut this half in half again. Now we have four pieces, cut them in half, ok 8 pieces are enough to roll our Boreks .

For filling boreks cut long pepper and saute it,then add tomatoes chopped, now saute them together for 5 minutes. Finally pour pastrami. You can saute all of them for just about 2 minutes. Filling is ready now.

Put this filling as 1 teaspoon on the long side of phyllo piece ,then roll it. After rolling all of them

cover them with egg whisked and as an end bread crumbs. Fry them in a pan.

An easy dish, my father and husband like, is generally cooked here. I think; preferred thanks to being simple dish to cook immediately.

5 tomatoes

2 long green peppers

1 small onion

1 egg

3 tbs olive oil(i believe this oil makes it more delicious)

A pinch of salt

A pinch of thyme

A pinch of sumaq(turkish spice)

Cut onion and peppers in slices, then saute them in olive oil. Pour tomatoes peeled and sliced, stir all of them 1-2 minutes. After that add salt, thyme, sumaq. Cook it till tomatoes are getting softer,then pour egg whisked. You can service in 2 minutes.

Cacik , a kind of side dish made from yoghurt, cucumber and dried mint, is widely served and eaten beside dried beans(kuru fasülye) and Pilaf(i'll tell how to make them in another article)

1 cup yoghurt

1 cucumber

1/2 cup water

1 tbs dried mint

1 tbs olive oil

Now cut cucumber in small pieces, then mix yoghurt and water in a deep bowl. Add cucumber sliced, dried mint, olive oil. Our cacik is ready to eat with pleasure.

You can eat it at lots of restaurant in Turkey . Its fame comes from Anatolia in which people are avaliable, keeping their kitchen tradition. It is very easy and eveyvody enjoys cokking it.

2 tomatoes

1 red onion

2 long peppers

2 cucumbers

A bunch of parsley

A pinch of salt

A pinch of sumaq(a special turkish spice, found in Turkey

A pinch of thyme

2 tbs olive oil

1/2 lemon

Cut Tomatoes, cucumbers, onion in cubes and parsley in small pieces. Place these pieces sliced in a service plate. Then mix oil, lemon, spices and slat, add them in the plate.

Ayran ,a drink made of yoghurt and water, is our customary popular drink. In some regions preparing of it is a little different.

Balıkeskir, a city in the west of Turkey, has a town called “Susurluk” in which Ayran is prepared with automatik churn. This churn acquires thick butter from Ayran, we see it as foam above Ayran being in the glass. It has an unbelieveable foam letting you enjoy as drinking. I like Susurluk Ayran. The others havent foam , but flavour is the same .

You can make it easiliy. Here and now i’ll tell how to prepare it

½ cup yoghurt

½ cup water

1 tsp salt

Mix all of them by the help of blender. Your drink is ready.

Yeah today i am supposed to explain our scrambled egg, ok you can think everybody can do it, but cooking it is in all honesty a bit different, important, just because the pan we use is different from the others. Its name is “sahan” , metal shallow cooking pan, most especially used for cooking egg. It is sold in turkish bazaar.

2 egg

1 tbs oil

A pinch of salt

A pinch of pepper

Place oil in the pan, let it get heated. Dont whisk eggs, pour them in the pan. Cook it over low heat until white of egg is getting rigid. Sprinkle salt and pepper

In our country this pastry is known appetizer cooked in almost every family. It is most particularly consumed at breakfasts. I have never seen anyone not liking it, and dont guess,i'll see.

Crispy flavour can tempt anybody eating it , ok i guess i talked so much. That is enough for me, just now recipe:

1 sheet phyylo(a special thin dough sold especially in Turkey, but i think you can find it in turkish shops, everyone here buy it from shops, nobody rolls out dough by reason of difficulty of rolling)

1 cup cheese(whatever you want, but it is impossible to cook it with melting types of cheese)

1/2 bunch of parsly

At first hand cut phyylos in half, cut in half of these pieces again, then cut from these halves three pieces as a triangle.

You will get small, long triangles. Then place cheese and parsley sliced on the long side of each triangle and roll up.

Roll all of pieces , but don't forget to soak narrow sides of triangles with water, thus you will have prevented to unroll phyylos being fried. It is really essential in the way of coming esthetic on the plate.

After rolling each pieces, we can fry them at medium heat until getting this colour in the picture

P.S: I suggest you to service this pastry with tea, i think you'll be fond of it very much.

Here we enjoy consuming this at breakfasts , but it can be presented as a side dish before main.

Hello to everybody, today i want to tell about quince dessert ,famous for its creme on it, eaten and cooked by almost a lot of people here. Just now we can start

6 quince

2-3 cups sugar

for inside of quince:

1 cup nut sliced

1 teaspoon cinnamon

Garnish

Creme(some type of turkish typical buttermilk, we call it "kaymak". It occures on the new yoghurt, its colour is yellowish)

Pell the quinces, then cut in half them. Hollow out the core, place them in a pan, later add sugar of 2-3 cups. I think, we must add a cup of water for cooking well. Cook them until they are getting softer.

Put these cooked quinces in a servise plate, thereafter place sliced nut and cinnamon mixing into the quinces.

As an end we finish with a teaspoon creme for each one.

I am excited beyond words to open this blog our traditional kitchen. From here I want to share new trend of food developing fast and my culture, traditional turkish food, that is well known all over the world.

I will try to explain how to make typical turkish meals, in case that you can cook them easily. Besides you will enjoy cooking them.

Today I want to tell how to prepare turkish coffee, usually drunk after meals in Turkey. Firstly Turkish Coffee cup is important for servicing well. Types of it are sold in Turkish bazaar. For example you can find these cups Turkish shops in England, Germany,USA or such as these countries in which a lot of Turkish people live.

Now we are supposed to start making that delicious history. We must put cold water how many coffee cups we want. For instance we want to make two cups so we must put two cups of water in cezve. Cezve is a special cup in which coffee is made.

After putting water two tea spoon turkish coffee come in to the water, then two teaspoon sugar is necessary.

Now our coffee is almost ready. We mix these ingredients then we cook it at low heat. And after one or two minutes foam occures we must take this foam by the help of tea spoon and put in to the cezve.

Then wait for foaming in other words: boiling.

Afterward put these masterpiece into cups. You shoul service with a glass of water. It is generally consumed before drinking coffee, in this way you can feel the taste of coffee well. This way gives a better quality of coffee.

Besides you can service with turkish delight (lokum). I will make mention about it another time. Now got to go.

P.S: You can make it for your family and friends. Dont forget that everybody wants to be coddled. To the best of my belief you like it so much that you cant stop to make it after meals. Also it is told fortunes looking through the cup after drinking and closing on cup plate.