Balık ekmek - Peste in paine a la Istambul
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We fillet the fish and season it with salt, pepper, coriander and red pepper, put it in the fridge for the 2nd day.
Heat the pan-grill, when it has warmed up well, put the fillets with the skin down, leave for about 3 minutes, turn and leave for another 2 minutes, set aside. Onions and sliced tomatoes. Salad cut into strips or broken by hand.
We cut the baguette as for sadnvis, we put a fillet of sardines, we add 3 slices of onion 2 sliced tomatoes as we want. Optionally according to taste you can add a little lemon juice.
Good appetite !
Turkish cuisine (in Turkish: Türk mutfağı ) is largely the legacy of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European and Armenian cuisines. In turn, Turkish cuisine has influenced these and other neighboring cuisines, including those in Southeast Europe (Balkans), Central Europe and Western Europe. The Ottomans condensed different culinary traditions from their land with influences from Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkish elements from Central Asia (such as yogurt and pastırma), creating a wide range of specialties .
Turkish cuisine varies by country. Cooking in Istanbul, Bursa, Izmir and the rest of Asia Minor inherits many elements of Ottoman backyard cuisine, with easier use of spices, a preference for rice over bulgur, cafes and a wider availability of vegetable stews ( türlü ), eggplant, stuffed dolmens and fish. Cuisine in the Black Sea region uses fish on a large scale, especially Black Sea anchovies ( Hams ) and includes types of corn. Southeastern cuisine (eg Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, meze and dough-based desserts as well baklava , şöbiyet , kadayıf and künefe .
Especially in the western parts of Turkey, where olives grow abundantly, olive oil is the main type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs and fish. Central Anatolia has many famous specialties such as keşkek , save (especially from Kayseri) and gozleme . Food names Related directly with save are also found in Chinese cuisine ( mantle or steamed bun) and Korean ( mandu ) and is generally believed to have originated in Mongolia in the 13th century.
Specialties are often named for places and can refer to different styles of training. E.g, Urfa kebap it is less spicy and thicker than Adana kebap . Although meat-based foods, such as kebabs, are common in Turkish cuisine abroad, Turkish meals focus largely on rice, vegetables and bread.
This summer, for various reasons, I was not able to go on vacation. If I could have organized my vacation the way I wanted, then I would certainly have flown to a Greek island or to Turkey - to Cappadocia or to my dear Istanbul. This is not possible yet, but until then, I have continued reading & # 8222TURKEY BREAD (PIDE EKMEK) & # 8221
Inherited from Ottoman cuisine, Turkish food is not only refined, but also particularly tasty. I like to try all kinds of recipes, and today I prepared etli nohut, a dish with beef and chickpeas. Whenever I come to my dear Istanbul, I like to pamper myself with aContinue reading & # 8222ETLI NOHUT & # 8211 TURKISH FOOD & # 8221
Holidays in Turkey. 12 dishes you should not miss
We are in the middle of the holiday season, and food is an extremely important aspect during the holidays. It is the period when, for a few days, we forget about diets and weight loss and we indulge in more and more inviting goodies.
If you are planning to go on holiday to Turkey, we have some food recommendations that you should not miss in any way.
Turkey is a welcoming country, as are its traditional dishes. The tastes are different from the food we Romanians are used to.
Needless to say, you will not find pork in any form on restaurant menus, since you have arrived in a Muslim country.
Instead, you have an extremely rich menu of lamb, beef, chicken, vegetables, all flavored and fragrant with all kinds of spices.
Whether you are the type who prefers "street food" or traditional restaurants, it is impossible not to find something to your taste.
It is not missing from any complete Turkish meal. Chickpea paste, mixed with tahini (sesame paste), olive oil and hot pepper powder. It is served with the indispensable stick and can be accompanied by a yogurt cream with cucumbers and greens.
2. Lentil soup
Cream or as such, lentil soup is a must for a Turkish lunch. Very consistent and nutritious, it can be eaten plain or sticky and can take the place of a meal in itself. It is the safest choice if you end up in a restaurant that does not have much confidence.
Perhaps the most famous Turkish food, which you can find in many forms, including and kebap (a kind of skewer) or iskender kebap. First of all, you should know that it has nothing to do with what is sold in our fast food under the name of kebap.
Simple kebab contains minced lamb, fresh tomatoes, parsley, spices and sometimes onions. All tightly wrapped in glue.
4. Iskender kebap
It is served on a plate and contains lamb, pieces of bread or stick fried in butter, tomato and pepper sauce and fatty yogurt. Some restaurants serve it with grilled hot peppers.
5. And kebap
It's the "stick" option. Pieces of lamb, browned in the form of skewers. Wine is served with bulgur and the indispensable salad (green willow leaves, tomatoes, onions, sumac).
If you prefer minced lamb, adana can be the perfect lunch or dinner. Adana are those "little" Turks, elongated and grilled. They are served with glue, bulgur and cooked vegetables.
7. Patlicanli kebap
A dish of baked eggplant and lamb, the perfect combination of textures and flavors. Contains slices of eggplant and a kind of meatballs of lamb and beef, interspersed and grilled. There are also cooked vegetables, onions sprinkled with sumac and fresh parsley.
8. İçli Köfte
Or, more simply, meatballs dressed in Bulgarian. They are made from minced meat, usually beef, fried in a bulgur crust.
Be that as it may, the Turks are doing well, but the Arabs are doing great! The Turks are more "stingy", the Arabs also put nuts and pine buds in the composition, so if an Arab restaurant comes in your way, try them there too, at least for comparison!
From the fast food category
If you are a pizza fan, the Turks also have their own versions. One of them would be lahmacun. A very thin stick, with minced meat topping, spices and parsley.
It is usually served with lemon juice and you can add extra parsley if you like its strong aroma. In fact, parsley is the star in Turkish cuisine, even more popular than mint.
Another version of pizza is pides. You can find them at any fast food street, if you want something quick and tasty. They are those pizza in the shape of boats, with meat (minced or diced), tomatoes, spices and cheese.
Also at fast food we could include the famous kumpir, the baked potato mixed with all kinds of toppings. It is not exactly invented by the Turks, it is found in various forms in almost all European countries, but in Istanbul there is a famous place in the world where you can eat such a potato.
The place is called Potatoes, is located in the area Beyoglu from Istanbul. If you get there, arm yourself patiently, because there is a queue of at least 10-15 people most of the time.
12. Balik Ekmek
It is said that if you arrived in Istanbul and did not eat a fish sandwich, you arrived in vain. Balik Ekmek, more precisely, is served everywhere on the shores of the Bosphorus and you have the guarantee that it is always fresh.
Fishermen cook the mackerel on the grill, right under the eyes of tourists. A piece of bread, a fillet of fried fish, lettuce, salt and plenty of lemon - an ideal snack before or after a cruise on the Bosphorus.
What do we drink in Turkey?
Do you know that famous saying, "no meal without fish"? Well, in Turkey it would be: no meal without ayran. And, obviously, without tea.
Lightly salted, cold yogurt is the freshest choice and suits almost anything you eat. It comes in a lot of forms, bottled, in a glass or bottle.
Most restaurants serve it fresh, made in their own kitchen, from yogurt, water and salt. For this reason, the taste may differ from place to place.
This is the most popular, the best-selling and, if you ask us, the best.
We are not exaggerating if we say that the Turks drink more tea than water. Black tea, with cubic sugar, is indispensable wherever you go.
It is served after a hearty meal, with dessert, at any time, from morning to evening.
If you don't like ayran, or you feel like you want to "wet" the lamb steak with a beer, the traditional Ephesus is the perfect choice. You should know that if you arrive in Turkey during Ramadan (May 15 - June 14), when you are fasting, you will not be served beer at any restaurant.
You will only find it in supermarkets and it is not recommended to consume it on the street or in public places.
TASTES.It's my favorite recipe, but it takes time and work. I mean, you don't have to hurry when you make this bread.
The same kind of dough is made into rolls, alms.
To 1 kg of flour we put 2 eggs, a cup of oil, a teaspoon of salt, 60 g of yeast, a tablespoon of honey, poppy seeds, sesame seeds. & # 160
1 - we make a yeast mayonnaise, a spoonful of honey, a cup of flour and 2 cups of water - the idea is to be like thick cream. Let the mayo grow, in a warm place, for 15 minutes.
2 - we make the dough from mayonnaise, 1 egg, salt, flour and water. & # 160
Mix very well, gradually adding water, until a firm dough comes out.
3 - the first rise of the dough - we leave the basin next to a warm place (on the stove), covered, for 30 minutes (approximately).
If the dough sticks, we start to slam it lightly on the table, on all sides it is good to do this operation anyway, because the dough becomes fluffier and you don't have to knead too much.
5 - raise the dough again, for 40 minutes, near the eye of the stove.
It will grow a lot. 6 - we start to shape the bread:
-divide the dough into 3
- we form 3 rolls that we weave
- no great dexterity is usually required, the bread comes out a little longer than the tray, and then we press it lightly with our hands, from the ends to the center, until it comes as the tray in this way we correct the distribution of the dough, if somehow I made a bread thinner on one side & # 160
-7 - We put the bread in the tray and let it rise for another 15 minutes. I shaped 2 roses, but baked them. they went crazy.
After the bread has risen, grease it with the other egg, sprinkle poppy seeds and bake it in the preheated oven and bake over medium heat. When I repeated the recipe, recently, I made the same amount of 2 suitable breads. & # 160
My rose slipped to one side. It's like a turtle. & # 160
I quickly ate this stump. How good eeeeeeeeeeee.
Super came to you..congratulations!
What's better than hot bread!
A nice Sunday!
how beautiful you came out! and it looks fluffy!
you know about the & quotcampaign from blog to blog & quot, I raised it to the level of the campaign :) the essence: the housewives of the blogosphere make each other gifts. the whole story like where when you find it on my blog at & quot 39 & of the woods - twine in the country & quot. if you like it, we are waiting for you with the greatest pleasure :) a beautiful day and sorry for the interference :)
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DARIANA quails stuffed with quince and prunes
Delicious holiday recipes with DARIANA products.
5 quails, 10-12 prunes, 1 quince, 3 tablespoons butter, 3 tablespoons oil, 3 tablespoons brandy, 3 tablespoons honey, 3 tablespoons table wine, 1 glass of cauliflower, 1 tablespoon lemon juice, salt, black pepper ground.
The quails are marinated. In a bowl mix: 3 tablespoons brandy, 1 tablespoon lemon juice, 3 tablespoons oil, salt and ground black pepper. With the obtained mixture, the quails are seasoned on the outside, covered with cling film and left for 2-4 hours.
Prepare the filling: take 2-3 slices of quince and a part of prunes cleaned of seeds and cut the noodles. In a… Ещё
Recipes that might interest you
In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.
Empanadas - large Argentine pies with beef fried in lard.
- 4 eggplants of the right size
- 4 onions of the right size
- 4 garlic cloves
- 6 ripe tomatoes, without skin, of the right size
- 100 ml of olive oil
- 5 teaspoons chopped green parsley
- 3 teaspoons sugar
- 5 teaspoons fresh lemon juice
In a large pot of boiling water, fry the eggplant for 7-8 minutes, then strain and cool.
Fry the onion in olive oil, add the chopped garlic, peeled and diced tomatoes.
Simmer for 10 minutes, and at the end add the chopped parsley.
Cut the eggplants in half and remove a little core from them. Chop the core, mix with the vegetables, season to taste with lemon juice and spices.
Put the filling in the eggplant halves, sprinkle with the rest of the oil and put in the oven.
Christmas in Ethiopia, the only Christian country in Africa
This is how the Christmas traditions of Ethiopia are as beautiful as those of Europe, offering a unique vision of this holiday, in a country where the Christian church has existed since the 4th century and has survived to the present day. Despite the events she went through, she was surrounded by Islamic religions and isolated from Christians around the world. Under these conditions, Ethiopian Christianity has certain special features that determine the existence of different customs to celebrate certain holidays. Respecting the old Roman calendar, the feast of the Nativity takes place on January 7 and is called Ganna. Because Ethiopia has many cultural influences and over 80 languages, there are many ways in which this people celebrate Christmas. Because of this, there is no universal way that is valid throughout the country.
Only children receive gifts
Unlike how it is used in other countries, the gift of gifts to loved ones is not part of the Christmas traditions in Ethiopia, only the children being the ones who receive small, very modest attentions. Usually, the gifts they receive consist of a clothing item. On the eve of the holiday, Ethiopians spend the night praying and singing in the streets of the city. On the first day of Christmas they put on white clothes, clothes called Shamma, and go to church service, which begins at 4 o'clock in the morning. Priests wear white and red robes, with turbans and specially crafted umbrellas. The religious ceremony lasts three hours, and during it carols are sung, men and women standing in separate parts of the church, as usual.
Traditional meal: steakspicy beef or goat
After the service follows the Christmas meal, which consists of a spicy steak, called & ldquodoro wat & rdquo, with vegetables, sometimes serving eggs, and as a plate is used a kind of p & acircine, called & ldquoinjera & rdquo. This spoon is also used to make the spoon they use. The preparation of this meal is a very important habit, which begins with the slaughter of a goat or a cattle, necessary for the preparation of the steak. Ethiopian Christmas traditions include carols and dances, which occupy them all day, spent with family and loved ones. The boys, along with their fathers, play a sport named after the holiday, Ganna. It is similar to hockey, and serves as a stick a wooden stick, next to a ball, also made of wood.
The only uncolonized country in Africa
Ethiopia is the African country with the oldest empire, dating from the time of King Solomon and Queen of Sheba, their son, Menelik I, inaugurating a dynasty of Ethiopian emperors that would last until the late twentieth century. by ‑ a military coup & icircn the year 1974). Ethiopia is the only country in Africa with its own alphabet and numerical system, given for more than 2000 years, a people whose own calendar (13 months & icircn year) overlaps, & icircn practice, with the Julian calendar people whose own language, Ge & rsquoez , is still used today, only in the liturgical language. As a historical destiny, Ethiopia is the only non-colonized country ever in Africa, and its army is the only army of blacks that has ever gained European military power (Mussolini's Italy, & icircn 1941).
A Christian country & icircntr a great Arab
The great asset of this singular nation is Christianity. The Ethiopians, who were the second people to recognize Christianity as the state religion after Armenia, have spent the last 16 centuries as a bastion of the Cross, isolated in a sea of Arab or pagan world. At this time, there are more than 45 million Orthodox Christians in Ethiopia, the second largest community in Russia in the Orthodox world. Christianity lived in the most authentic and intense way possible, at the level of the individual, the family and the community, by accepting the bitter daily life as a necessity, as well as by keeping unaltered, in an amazing way, the moral norms and of the rituals of the first Christian communities, almost like the Acts of the Apostles. The Ethiopians take off their shoes at the entrance of the places of worship, following the command of God to Moses: days, mandatory for all.
The land that houses the Ark of the Law
The Ethiopian Tewahedo Orthodox Church claims to be the keeper of the Ark of the Law Tablets given by God to Moses on Mount Sinai! At Axum, & icircn the first capital of the Ethiopian Christian Empire, & icircntr ‑ an extremely inaccessible area, is the Cathedral & ldquoSf. Mary of Zion & rdquo, next to a small cubic building which is said to house the Ark of the Law, no one except the guardian monk (not even the emperors!) Is ever allowed to look at this holy object! These traditions related to the Old Testament and its forced isolation, for 16 centuries, from the other Orthodox Churches (with the exception of the Coptic Church, which called them the patriarch) caused the Tewahedo Church to stop evolving somewhere in the 16th century. 4. It thus seems to be the link between the Old Testament and the New Testament, which brings to life the demonstration of the statement of Blessed Augustine: & ldquoThe New Testament & icircn the Old is hidden & rdquo. Tewahedo "means" unity, referring to the unity of the two natures (divine and human) of Jesus Christ, without confusion and without interference, and this is their official teaching.
75 million people live on the brink of poverty
Ethiopia is a visibly poor country, the population of 75 million is (except for very few urban centers) eminently rural, people live in straw-covered huts and plow their rocky land with wooden plows, pulled by animals and in many villages. there is no electricity network cars almost are not & icircn country, everyone walks on mountain roads, with the stick on his shoulders - mandatory props, as in the mioritic shepherd. An Ethiopian woman gives birth to about 5 children, but life expectancy is low: 49 years. The average literacy rate in official statistics is around 50%.
Education is done with the help of the Church
Ethiopian ruling dynasties have all, over the course of 16 centuries, kept the Ethiopian Tewahedo Orthodox Church at the center of social and personal life. Ethiopian churches and monasteries have been for centuries the only centers of education, obviously religious. Nowadays, in Addis Ababa and other urban centers, we have also moved to state education, but church education remains basic in most rural communities. The children go to church from the age of 4-5 and up to the age of 8, when they can enter the state school. The teacher places the students in a circle, in the shade of a tree, in the churchyard.
Today I cooked soy pasta, a vegetarian dish that is very easy to prepare, does not require many ingredients and, in addition, is very tasty. As a suggestion for presentation, put the pasta on bread slices, decorate with pickles and olives and serve with a soul full of love! Good or crazy appetite! PASTAContinue reading & # 8222SOY PASTA & # 8221
Full of inspiration, I searched through my grandmother's cookbooks, read yellowed weather recipes, combined fresh seasonal ingredients, used fine, fluffy flour and no additives from Grandma's Shelf, sprinkled spices, made a few spells. in Madame Pelin's kitchen, and finally I got a sophisticated tartContinue reading & # 8222BAKED PUMPKIN CAKE, GOAT CHEESE AND CARAMELIZED ONIONS & # 8221
In Hungary we meet the tradition of eating white bread at breakfast. It should be accompanied by various fresh foods, such as cheese, tomatoes, cucumbers, onions or radishes, depending on the season, but necessarily seasoned with paprika. For large meals, breakfast can also include sausages, ham and boiled or fried eggs.
For those who prefer to start the day with a sweet meal, white bread can be accompanied by a portion of butter with jam or honey.
For modern families, yogurt or cereals are an ideal complement to the traditional Hungarian menu.
Another option found in Hungary is bread soaked in a mixture of beaten and lightly salted eggs, then toasted in an oil bath. It is usually served hot, along with seasonal vegetables, cheese and sausages, but the way it is served can be adapted to everyone's tastes. Last but not least, the food is accompanied by a cup of tea or coffee, and the little ones prefer a glass of milk and cocoa.