DOCSLIB.ORG

A URE (NOAH's ARK PUDDING) a Ure (Pronounced "Ah-Shu-Reh" in Turkish) Is a Traditional Turkish Dessert M Ade from A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A URE (NOAH's ARK PUDDING) a Ure (Pronounced A đU RE (N O AH ’S A RK PU D D IN G ) Aure (pronounced "ah-shu-reh" in Turkish) is a traditional Turkish dessert m ade from about 7-15 different varieties of grains, nuts, and fruits m ixed together to form a porridge- like pudding. The w ord “aure” is derived from Arabic w ord “asor” w hich m eans “the tenth” or m ore literally as “the tenth day” as the Aure G ünü(w hich m eans “Day of Aure” in Turkish) usually falls on the tenth day of M uharram - the first sacred m onth of the year in the Islam ic calendar. O n this m onth (and especially on the Aure G ünü), preparations of this traditional dessert are being m ade in huge am ounts. This w ill be shared w ith fam ilies, friends, and sent to neighbors in several sm all bow ls of individual servings. Through the years, this has becom e a com m on practice traditionaly observed by m ost people in Turkey. Aure has long been a part of the culinary tradition of Turkey. This traditional dessert originated from a very popular story or a legend about N oah and his ark. To sum m arize briefly, the story tells of N oah and his fam ily together w ith som e anim als aboard a large vessel or the “ark” of w hich they built to save them selves from the great flood. After the long journey above high w aters, the great flood has finally subsided and the ark rested on dry land, yet N oah and his fam ily alm ost already run out of food. So in order to save them selves from starving, N oah im m ediately decided to gather all the left over fruits, nuts, and other rem aining grains in his storage and m ixed them together. The w ay N oah and his fam ily prepared and cooked all the ingredients that w ere left from their storage resulted in a porridge-like pudding w hich w e now call “aure” or N oah's Ark pudding. The Turks love aure and valued the significance of the story that goes along w ith it. This m ay w ell be one of the reasons w hy aure has becom e one of the oldest and m ost cherished traditional dessert in the Turkish cuisine. Every year, the M uslim and Christian Turks as w ell as those w ho m igrated to Turkey prepare huge am ounts of aure in their respective households to share individual bow ls of the pudding to its friends and neighbors. This practice has long been observed in alm ost all regions of Turkey to com m em orate the day w hen N oah and his com panions landed on dry land and feasted on a m eal m ade from the leftovers in the ark after their long m onths of journey during the great flood. As this tradition has long been treasured so dearly for m any years, a festive celebration of this practice is done in Turkey every year – know n as the Aure M onth. The tenth of M uharram (A shura ') is full of blessings and lessons • O n the day of Ashura (tenth of M uharram ) Allah forgave Prophet Adam , • Allah saved Prophet N oah enabling his arch to land peacefully and victoriously, • Allah saved Prophet Ibrahim from the tyrant N im rood, • Allah united Prophet Yaqoob w ith his son Yussuf, • Allah gave victory to Prophet M usa and split the sea for him and defeated Pharaoh • Allah forgave Prophet Daw ud and granted Prophet Sulaym an great dom inion • And on that day Allah brought Prophet Yunus safely out of the w hale • O n tenth of M uharram Allah cured Prophet Ayoub • O n that day the Battle of Dhat ar-Riqa occurred • And on that day of Ashura', on Friday the year 61 after the hijrah, a great tragedy befell the M uslim s, the killing of the grandson of the m essenger of Allah peace be upon him , the killing of Im am Abu Abdullah al-H ussein the son of Im am Ali. A shura of M uharram – A Shia M uslim O bservance 10th of M uharram (the day of Ashura / Ashoora) is observed as an im portant day by both Sunni and Shia M uslim s – how ever, for different reasons. M ost scholars believe that Ashura is nam ed as such because of “tenth” of M uharram (ten is translated as “Ashara” in the Arabic language) Shia M uslim s observe Ashura as the day of m artyrdom of H ussein ibn Ali, the grandson of Prophet M uham m ad at the Battle of Karbala. Shia M uslim s therefore consider this a day of sorrow and observe it as such by refraining from m usic, listening to sorrow ful poetic recitations, w earing m ourning attire, and refraining from all joyous events (e.g. w eddings) that in anyw ay distract them from the sorrow ful rem em brance of that day. Below is the hom em ade aure or N oah’s pudding recipe Ingredients: • 1 cup barley • 1 cup w hite kidney beans • 1 cup chickpeas or garbanzos • 1 cup rice (short-grain) • 1 cup raisins • 1 cup sugar • 10 cups w ater • 10 pcs dried apricots (diced) • 10 pcs dried figs (diced) • 1 tbsp orange rind • 1 tsp cinnam on • 1 tsp vanilla extract • 1 tsp lem on juice (optional) G arnish : • w alnuts (crushed) • dried figs (diced & previously soaked in w arm w ater) • dried apricots (diced & previously soaked in w arm w ater) Preparation: D ay 1 • W ash the barley thoroughly. M easure 4 cups of w ater in a pot and bring to boil in high heat. Im m ediately add the barley and cook for 10 m inutes. Stir occasionally. Turn the heat off and leave the barley (in this w ater) overnight. • Repeat the sam e procedure for the chickpeas and w hite kidney beans leaving them overnight in the sam e w ater they w ere boiled in. D ay 2 • M easure 4 cups of w ater in (each) three separate pots. Boil the barley, w hite kidney beans and chickpeas until cooked. Discard the w ater they w ere cooked in and leave to drain. • Rem ove the skins of the w hite kidney beans and chickpeas. • In a big pot (this w ill be your m ain pot), put in 10 cups of w ater. • Add the barley, w hite kidney beans, chickpeas, rice, orange rind and bring to a boil for about 10 -15 m inutes over high heat. • Stir and add the sugar, raisins, dried apricots, dried figs, and the rest of the ingredients w hile reducing the tem perature to m edium heat. You m ay also add w ater from tim e to tim e if its necessary since the barley absorbs a lot of w ater. • Stir occasionally. • Continue boiling for another 15-20 m inutes or until fully cooked. • Turn off the heat and leave the pot to rest for about half an hour. • Pour into sm all bow ls and garnish w ith diced dried figs & apricots, chopped w alnuts, and fresh pom egranate seeds (optional). .
Load more

Recommended publications
  • Thesis Title
    To my parents, Athanassios Kravvas and Eleni Lioudi-Kravva To my children, Bigina and Thanassis Without them I feel that my accomplishments would be somehow incomplete… Acknowledgements There are some people who have contributed –one way or another– to this final product. I would like to thank my Ph.D. supervisors Pat Caplan and Victoria Goddard for their continuous support, guidance and trust in my project and myself. I am grateful to Rena Molho for her help and support through all these years. Stella Salem constantly enhanced my critical understanding and problematised many of my arguments. Of course, I should not forget to mention all my informants for sharing with me their ideas, their fears and who made me feel “at home” whenever they invited me to their homes. I would also like to thank Eleonora Skouteri–Didaskalou a gifted academic who tried to teach me more than ten years ago what anthropology is and why studying it entails a kind of magic. Last but not least I would like to express my gratitude to Ariadni Antonopoulou for helping me with the final version of the text. CONTENTS Introduction: What is to be “cooked” in this book? 1 1. Introducing the Jews of Thessaloniki: Views from within 9 About the present of the Community 9 Conceptualising Jewishness 13 “We are Sephardic Jews” 17 “We don‟t keep kosher but” 20 2. Conceptual “ingredients”: We are what we eat or we eat because we 24 want to belong Part A. Theories: Food as an indicator of social relationships 25 Food and the local-global interplay 29 Ethnicity and boundaries 32 Boundaries and communities 35 Eating food, constructing boundaries and making communities 42 Greece “through the looking glass” and the study of Macedonia 44 Part B.
    [Show full text]
  • Arnavutçadaki Türk Dili Asilli Kelimelerin Alintilanma Esaslari
    T.C. SAKARYA ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ ARNAVUTÇADAKİ TÜRK DİLİ ASILLI KELİMELERİN ALINTILANMA ESASLARI YÜKSEK LİSANS TEZİ Jetmira ALLA Enstitü Anabilim Dalı : Türk Dili ve Edebiyatı Tez Danışmanı: Prof. Dr. Zikri TURAN HAZİRAN -2019 ÖNSÖZ Köklü bir geçmişe sahip olan Türk-Arnavut ilişkileri; idarî, iktisadî, kültürel, dinî ve dil gibi bir çok konuda ilişki kurmuşlardır. İki millet arasında 10. yüzyılda başlayan bu ilişki Osmanlı Devleti’nin 14. - 19. yüzyıllar arasında Arnavutluk üzerinde beş yüz yıl boyunca kurduğu hâkimiyet süresinde yoğunlaşmıştır. Günümüzde bu bağın etkisi hâlâ bütün yaşam alanlarında devam etmektedir. Bu durum Türkçe ve Arnavutça arasındaki kelime alışverişine ortam hazırlamıştır. Türkçenin Arnavutça üzerindeki etkisi hakkında Arnavut, Türk ve yabancı araştırmacılar tarafından birçok çalışma yapılmıştır. Bu çalışmada, mevcut kullanımları göz önünde bulundurularak, Arnavutçadaki Türk dili asıllı kelimelerin ses ve şekil bilgisi özellikleri ile anlamları incelemeye konu edilmiştir. Çalışmaya esas teşkil eden malzeme hâlihazırda Arnavutluk’ta konuşma ve yazı dilinde en sık kullanılan Türk dili asıllı kelimelerle sınırlandırılmıştır. Türk dilinden Arnavutçaya geçen kelimelerde ses, şekil ve anlam bakımından meydana gelen değişiklikler gösterilmeye çalışılmıştır. “Giriş” ve “Sonuç”la birlikte beş bölümden meydana gelen bu çalışmanın Giriş bölümünde Osmanlı Devleti döneminden itibaren Türkçe ile Arnavutça ilişkisi ve bu dillerin özellikleri yer almaktadır. Türkçede ve Arnavutçada olan seslerin nitelikleri ve Türkçeden Arnavutçaya geçen kelimelerin şekil özelliklerinin incelendiği birinci bölümden sonra iki dilde ortak olan kelimelerin anlamlarının bir sözlük düzeninde karşılaştırmalı olarak verildiği ikinci bölüm gelmektedir. Arnavutçaya Türkçeden geçen kelimelerde görülen ses olaylarının yer aldığı ise üçüncü bölüm gelmektedir. Sonuç bölümünde ise çalışmanın sonunda elde edilen veriler değerlendirilmiştir. Yüksek lisans tezimin tüm aşamalarında bilgi ve deneyimleriyle bana yardımcı olan hocam Prof.
    [Show full text]
  • Traditional Dishes Consumed in the Eastern Anatolian Region of Turkey
    Livre de Lyon Academic Works of Livre de Lyon Social, Humanity and Administrative Sciences 2020 Traditional Dishes Consumed in The Eastern Anatolian Region Of Turkey Gulsen Bayat Follow this and additional works at: https://academicworks.livredelyon.com/soc_hum_ad_sci Part of the Social and Cultural Anthropology Commons, and the Tourism and Travel Commons TRADITIONAL DISHES CONSUMED IN THE EASTERN ANATOLIAN REGION OF TURKEY Asst. Prof. Dr. Gulsen BAYAT Lyon 2020 Authors • Gulsen Bayat 0000-0001-9955-3075 Editor in Chief • Oliver Denis Reporters • Assoc. Prof. Dr. Melike Gul 0000-0002-9046-4161 Assoc. Prof. Dr. Gulcin Yildiz 0000-0001-6229-7338 Cover Design • Aruull Raja First Published • December 2020, Lyon ISBN: 978-2-38236-074-3 © copyright All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise, without the publisher’s permission. Publisher • Livre de Lyon Address • 37 rue marietton, 69009, Lyon France website • http://www.livredelyon.com e-mail • [email protected] Traditional Dishes Consumed PREFACE Nutrition styles are shaped according to the cultural-geographical- ecological-economic structure and historical process. When it comes to Turkish cuisine food and drinks to feed the people live in Turkey, their preparation, cooking, preservation, the tools and techniques required for these processes and all the practices and beliefs developed around the eating manners and kitchen should be understood. The richness of variety in Turkish cuisine depends on many factors. In short, the diversity in the products offered by the Central Asian and Anatolian lands, the interaction with many different cultures during a long historical process, the new tastes that developed in the palaces of empires such as the Seljuk and Ottoman have played a role in the new structure of Turkish cuisine culture.
    [Show full text]
  • Culinary Heritage of Lithuanian Tatars
    https://doi.org/10.7592/YBBS2.09 THE QUESTION OF PRESERVATION OF NATIONAL TRADITIONS: CULINARY HERITAGE OF LITHUANIAN TATARS Galina Miškinienė Research Centre of Written Heritage, Institute of Lithuanian Language, Vilnius, Lithuania e-mail: [email protected] Abstract: The history of Lithuanian Tatars settled in the Grand Duchy of Lithuania encompasses more than 620 years. During all these years they were influenced by various political, economic, religious factors. This cul- turally and ethnically heterogeneous community due to the co-living side by side with Christians has been strongly assimilated and integrated to the local society. Tatars brought unique tradition, where pre-Islamic traditions and Islamic dogmas were tightly bounded. This mentioned synthesis did not stop evolving and changing. Finally, it was supplemented by elements, taken from Belarusians, Poles, Lithuanians and other nations of the Grand Duchy of Lithuania, who had become neighbours of Tatars. Combination of several different cultures gave a distinctive shade to the faith, customs, and daily life as well as to the cultural heritage of Lithuanian Tatars. There are little works dedicated to the cultural heritage, especially to the cuisine of Lithuanian Tatars. Sparsely preserved culinary heritage of Lithuanian Tatars and its varieties in the national cuisine of Lithuania is being discussed in this article. Keywords: cuisine, features, heritage, Lithuanian Tatars, traditions Galina Miškinienė Introduction Mostly distant to the West from their Turkic compatriots and living in Eastern Europe, the ethnical group of Lithuanian Tatars1 celebrated the 620th anniversary of the settlement in the Grand Duchy of Lithuania in 2017. The Tatars arrived from Kipchak steppes and Crimea, bringing particular culture.
    [Show full text]
  • Tea Pear Salad with Eggs
    Date Morning breakfast 10:00 Salads Soups Lunch Desert Afternoon snack Salad with eggs and potatoes/ White fish risotto/ Oven baked salmon/ Stewed baby potatoes with 01.04.2021 Rhodopean breakfast/ Tea Pear Iceberg with cucumbers and Spinach cream soup Banana mousse Muffin/ Juice/ Fruit dill chicken pieces Green salad with arugula, Sandwich with butter, turkey fillet, Beef soup/ Cream soup of roasted red peppers / Pork casserole/ Pizza with tomatoes, chicken fillet, yellow cheese and 02.04.2021 Kiwi tomatoes/ Cucumber and olive Rice pudding Strudel with apple/ Kefir/ Fruit cucumber/ Tea Croutons mozzarella/ Pizza Margarita salad Harvester salad/ Caprese salad Stewed beef with gravy sauce and garnish crispy potatoes/ Oven Yogurt with 12.04.2021 Star macaroni and cheese/ Tea Apple with egg, mozzarella and basil Rustic lamb soup/ Vegetable soup with noodles Honey biscuits/ Ice tea/ Fruit baked pork with zucchini and rice/ Yogurt/ Chinese rice with egg strawberries pesto Green salad with quinoa and Turkey soup/ Cream soup with red lentil/ Chicken steak with stewed broccoli/ Rabbit stew/ Freshly baked muffin with chocolate/ Ice tea / 13.04.2021 Oven baked donuts/ Tea Pear radishes/ Beetroot and carrot Cocoa mousse/ Fruit Croutons Vegetable croquettes with milk sauce Fruit salad Philadelphia sandwich, turkey fillet Grilled meatballs with garnish beans with lutenitsa/ Lamb with rice/ 14.04.2021 Banana Shepherd's salad/ Qatiq Boiled veal/ Minestrone soup Semolina halva Salty muffin/ Ice tea/ Fruit and cucumber/ Tea Spinach roll with garnish stewed
    [Show full text]
  • Mountain Bounty
    Mountain Bounty TRADITIONAL DISHES OF THE MOUNTAIN REGIONS OF MONTENEGRO Impressum Implementing partner and publisher: Team coordinator: Snežana Zečević Recipes: Hosts and hostesses from the north of Montenegro Recipes adapted by: Jelica Pešić Text: Sonja Živaljević, Jelena Krivčević Translation: Peter Stonelake The contents of this publication are the sole responsibility of Photography and design: Jovan Nikolić Regional Development Agency for Bjelasica, Komovi and Prok- Circulation: 2000 komada letije and do not necessarily reflect the views of the donors. Printing: Artgrafika, Podgorica Donors: EU and the Ministry of Public Administration for the Municipalities of Berane, Andrijevica, Plav, Gusinje, Petnjica and Ro- žaje, the United Nations Food and Agriculture Organization (FAO) and the European Bank for Reconstruction and Development (EBRD) for the municipalities of Bijelo Polje, Mojkovac, Kolašin, Pljevlja and Žabljak Partners: The National Tourism Organisation of Montenegro, the Ministry of Sustainable Development and Tourism and the Ministry of Agriculture and Rural Development of Montenegro Partners in Albania: Eco Partners and the Municipality of Puka Donors for the municipalities of Berane, Andrijevica, Donors for the municipalities of Bijelo Polje, Plav, Gusinje, Petnjica and Rožaje: Mojkovac, Kolašin, Pljevlja and Žabljak: This project is funded by the EU MINISTRY OF PUBLIC ADMINISTRATION OF MONTENEGRO Partners in the project: Partners in the project: Partners for ustainable evelopment S D MINISTRY OF AGRICULTURE MINISTRY
    [Show full text]
  • Two Different Cultural Adaptation Strategies in the Domestic Use Of
    Fontefrancesco et al. Journal of Ethnobiology and Ethnomedicine (2019) 15:11 https://doi.org/10.1186/s13002-019-0290-7 RESEARCH Open Access Keeping or changing? Two different cultural adaptation strategies in the domestic use of home country food plant and herbal ingredients among Albanian and Moroccan migrants in Northwestern Italy Michele Fontefrancesco1, Charles Barstow1,2, Francesca Grazioli1,3, Hillary Lyons1, Giulia Mattalia1,4, Mattia Marino1, Anne E. McKay1, Renata Sõukand4, Paolo Corvo1 and Andrea Pieroni1* Abstract Background: Ethnobotanical field studies concerning migrant groups are crucial for understanding temporal changes of folk plant knowledge as well as for analyzing adaptation processes. Italy still lacks in-depth studies on migrant food habits that also evaluate the ingredients which newcomers use in their domestic culinary and herbal practices. Methods: Semi-structured and open in-depth interviews were conducted with 104 first- and second-generation migrants belonging to the Albanian and Moroccan communities living in Turin and Bra, NW Italy. The sample included both ethnic groups and genders equally. Results: While the number of plant ingredients was similar in thetwocommunities(44plantitems among Albanians vs 47 plant items among Moroccans), data diverged remarkably on three trajectories: (a) frequency of quotation (a large majority of the ingredients were frequently or moderately mentioned by Moroccan migrants whereas Albanians rarely mentioned them as still in use in Italy); (b) ways through which the home country plant ingredients were acquired (while most of the ingredients were purchased by Moroccans in local markets and shops, ingredients used by Albanians were for the most part informally “imported” during family visits from Albania); (c) quantitative and qualitative differences in the plant reports mentioned by the two communities, with plant reports recorded in the domestic arena of Moroccans nearly doubling the reports recorded among Albanians and most of the plant ingredients mentioned by Moroccans representing “medicinal foods”.
    [Show full text]
  • 65 Interesting Facts About Turkey
    65 Interesting Facts about Turkey By Tayja Kuligowski, Junior Writer Published January 31, 2017 The name of the country Turkey may come from Turchia, which is the word Italian observers used to refer to Anatolia—Turkey’s Asian portion—as early as the 12th century. The Turks didn’t use the name Türkiye (Land of the Turks) officially until the republic was established in 1923.[3] Gazi Mustafa Kemal, a.k.a. Atatürk (Father of the Turks), was actually born in Greece. The founder of modern Turkey was born in 1881 in what was then the Ottoman city of Selanik, now Saloniki, in Greece. Though, his mother and his father’s ancestors were Turks from Anatolia.[2] Turkey has the third highest number of Facebook users in the world, with 14 million users, after the U.S. and U.K.[5] Istanbul’s Kapalıçarşı, or Grand Bazaar, may be the world’s largest outdoor market, with 64 streets, 4,000 shops, and 25,000 workers. It also may be one of the oldest, having been built in the 15th century on the order of Ottoman Sultan Mehmed the Conqueror.[20] The first Christian church to be built by man—the Cave Church, or Grotto, of St. Peter—was built between A.D. 1098 and 1268 in Antioch, Turkey.[3] Jelly beans began as an American version of the “Turkish Delight” (lokum) confection.[19] Santa Claus, also known as St. Nicholas, was born in Patara, Turkey, in the 3rd century A.D.[20] In 1503, Leonardo da Vinci submitted plans to build a bridge across the Bosporus Straits.
    [Show full text]
  • “Noah's Pudding”
    How To Cook Ashure Persons: 10 Duration: 60 min. INGREDIENTS: • 18 cups water • 2 cups wheat kernels • 3 cups sugar • 1/2 cup white beans • 1/2 cup chickpeas • 1 cup raisins • 1.5 cup dried apricots • 1.5 cup dried figs • 1 tablespoon chopped orange rind TOPPING: • pomegranate • cinnamon • chopped walnuts • pine nuts When Noah’s ark landed on Mt. Judi (Agri/Ararat • peanuts in Turkey) there was great joy and the believers offered • almonds thanks to God. Those on the Ark prepared a delicacy Preparation: with what was left on the Ark. There were grains, dried 1. Soak wheat, white beans, chick peas and fruits and pulses on the vessel such as figs, nuts, wheat, almonds in water overnight. chickpeas, almonds and apricots which were cooked 2. Boil the above ingredients, remove the together with sugar. outer shell or skin. 3. Soak the raisins in boiling water until they Since that day, Muslims cook it every year in remembrance of what Noah and his people went soften. through, mixing all the dry beans and wheat they can 4. Put all the ingredients above in a large find to make this pudding. Sharing ashure is a symbolic pot and boil. representation of the unity and essential relationship 5. Chop the apricot and fig into small pieces, of humans to one another and to their Creator. add to the mixture along with sugar. “Noah’s Pudding” 6. Add the orange rind. The making of ashure is a common practice among 7. Boil for 10-15 minutes. Muslim and Christian people in the Middle East.
    [Show full text]
  • 2010 Şubat Bülteni
    Yıl: 2 • Sayı: 3 • Şubat 2010 Bülteni Yayın Türü ve Basım Tarihi Bülten - Şubat 2010 Yunus Emre Enstitüsü Adına Sahibi Prof. Dr. Ali Fuat Bilkan Yazı İşleri Müdürü İsa Sarı Sunuş Adres Anafartalar Mahallesi Atatürk Bulvarı 7 Mayıs 2009 tarihinde faaliyetlerine başlayan Yunus No: 11 Ulus/Ankara-Türkiye Emre Enstitüsü, ilk olarak Bosna-Hersek’in başkenti Tel: +90 312 309 11 88 Saraybosna’da Saraybosna Yunus Emre Türk Faks: +90 312 309 16 15 Kültür Merkezi ve Türkçe Kurs Merkezinin açılışını gerçekleştirmiş ve Bosna-Hersek ile Türkiye arasında Ağ Sayfası bir “gönül köprüsü” kurma faaliyetlerine başlamıştır. www.yunusemrevakfi.com.tr Enstitümüz, ikinci Türk Kültür Merkezini ise, köklü tarihî ve kültürel bağlarımızın bulunduğu Arnavutluk’un başkenti E-posta Adresi Tiran’da, Cumhurbaşkanımız Sayın Abdullah Gül’ün [email protected] teşrifleriyle 11 Aralık 2009’da açmış bulunmaktadır. Tasarım Bültenimizin bu sayısında, Tiran Yunus Emre Türk Kültür KG Kurumsal Gelişim Merkezinin açılışına dair notlar, Arnavutluk ile Türkiye Kemer Sk. No: 10/A G.O.P./Ankara arasındaki tarihî ve güncel ilişkilere yönelik bilgiler, Tel: +90 312 446 85 65 Arnavutça ve Türkçe arasındaki ilişkilere dair bir makale, Türkiye’nin Arnavutluk’ta yürüttüğü faaliyetler ve diğer Baskı detaylar yer almaktadır. Dinamik Form Ofset Matbaacılar Sanayi Sitesi Bir sonraki sayımızda buluşmak dileğiyle... 1515. Sk. No: 22 İvedik/ANKARA Tel: +90 312 394 58 08 Kaynak gösterilmeden hiçbir yazı kopyalanamaz. © 2009 Yunus Emre Enstitüsü Tüm hakları saklıdır. İçindekiler Tiran Yunus Emre Türk Kültür 04 Merkezi Açılış Töreni 07 Açılış Törenine Katılanlardan Arnavutluk’ta Türkoloji 27 İzlenimler Bizden 28 12 Arnavutluk: Gördüm/Görmedim Basında Yunus Emre Vakfı 32 16 Türkçemizin Ses Bayrağı: Yunus Emre Vakfı TİKA’nın Arnavutluk’ta 36 Gerçekleştirdiği Faaliyetler 20 Arnavutça ve Türkçe Arasındaki İlişkiler Üzerine Arnavutluk Hakında Genel Bilgiler 39 24 Kursiyerlerimizden Haberler TİRAN YUNUS EMRE AÇILIŞ Yunus Emre Vakfının kanununu bir yerler var.
    [Show full text]
  • Xmlns:W="Urn:Schemas-Microsoft-Com
    Edit and Find may help in locating desired links. If links don’t work you can try copying and pasting into Netscape or Explorer Browser Definitions of International Food Related Items (Revised 2/14) [A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z] A Aaloo Baingan (Pakistani): Potato and aubergines (eggplant) Aaloo Ghobi (Paskistani): Spiced potato and cauliflower Aaloo Gosht Kari (Pakistani): Potato with lamb Aam (Hindu): Mango Aam Ka Achar (Indian): Pickled mango Aarici Halwa (Indian): A sweet made of rice and jaggery Abaisee: (French): A sheet of thinly rolled, puff pastry mostly used in desserts. Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking. Abats: Organ meat Abbacchio: Young lamb used much like veal Abena (Spanish): Oats Abenkwan (Ghanaian): A soup made from palm nuts and eaten with fufu. It is usually cooked with fresh or smoked meat or fish. Aboukir: (Swiss): Dessert made with sponge cake and chestnut flavored alcohol based crème. Abuage: Tofu fried packets cooked in sweet cooking sake, soy sauce, and water. Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork. Page 1 of 68 Acar (Malaysian): Pickle with a sour sweet taste served with a rice dish. Aceite (Spanish): Oil Aceituna: (Spanish): Olive Acetomel: A mixture of honey and vinegar, used to preserve fruit. Accrats (Hatian, Creol): Breaded fried cod, also called marinades. Achar (East Indian): Pickled and salted relish that can be sweet or hot.
    [Show full text]
  • Cooking for a Healthy Future!
    Cooking for a healthy future! COOKING FOR A HEALTHY FUTURE! FİZZÜNK AZ EGÉSZSÉGESEBB JÖV İÉRT! EDITOR: Emilian SAHLEANU Szeged, 2014 Cooking for a healthy future! The book was supported by Culture and Health Knowledge Integration into the Vocational Education of Food and Beverage /EN-2012-Leo-PA-6127/ Leonardo da Vinci Program Partnership Project PUBLISHER: Gábor KESZTHELYI-SZABÓ dean of Faculty of Engineering PUBLISHER’S READER: Lisa SCALLY AUTHORS: Ozlem AFACAN József GÁL Hümeyra AK Cigdem GULER Merve AKÇEKEN Edina LENDVAI Aysun Sahin AKSU Monica LEPCALIUC Yasemin ALGUL Ozden OZTAS Tomasz BIESZKE Ágota PANYOR Mick van BOCHOVE Mirela PÂRGHIE Waldemar BUDZISZ Éva PÓSFAI Tugba CIFTCI Melania RADU Nedret CIZMECI Jaroslaw RUSAK Hamide ÇINAR Emilian SAHLEANU Mihaela DARIE Lisa SCALLY Oylum DE ĞIRMEN Konca YLDIZ Hilal ENGÜR Cansu YOKUS TECHNICAL EDITOR: Tímea NÉMETH UNIVERSITY OF SZEGED FACULTY OF ENGINEERING H-6724 Szeged, Mars tér 7. Phone: +36-62-546-000 ISBN 978-963-306-296-8 Cooking for a healthy future! INTRODUCTION Dear readers, As the food and beverage department we would like to present some traditional dishes that represent our culture and also that of some other European countries’ culture. We also aim to make our communities more aware of how to manage health 5and nutrition. In the first part of the book – which is related to traditional cuisine - we will introduce recipes that are prepared on special days of each of the countries involved in the project. In the second part we will deal with information concerning health and nutrition. In the third section we will try to transform some traditional dishes into more attractive form and / or prepare some kind of fast food using healthier ingredients and cooking methods.
    [Show full text]