DOCSLIB.ORG

Prajitura Amandina

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Prajitura Amandina Mihaela11 - retetele mele (Gustos.ro) Mihaela11 Mihaela11 - retetele mele (Gustos.ro) Continut "Aish Saraya"( "Eish Saraya") ..................................................................................................... 1 "Spanakopita" .............................................................................................................................. 2 "Kabsa" cu pui si stafide .............................................................................................................. 2 Cheesecake "After eight"............................................................................................................. 4 Socata.......................................................................................................................................... 5 "Maglubeh bil foul akhdar"-"Maglubeh" cu pastai de bob verde de gradina ................................ 5 Placinta cu mere (de post).......................................................................................................... 6 Piept de pui umplut cu ardei si cascaval cu garnitura de legume la cuptor ................................. 7 Saratele spirale din aluat de foietaj.............................................................................................. 8 Sarmale din varza murata cu carne de vita ................................................................................. 8 Bruschete cu rosii, ardei si "za'atar" ............................................................................................ 9 Fasole batuta ( mai pe arabeste)............................................................................................... 10 Tort cu frisca si portocale........................................................................................................... 10 Biscuiti englezesti ...................................................................................................................... 11 Tort aniversar............................................................................................................................. 12 Pui la cuptor cu masline verzi si cartofi..................................................................................... 13 Mancare scazuta de bob verde -Foul akhdar bi zeit"( de post) ................................................. 14 Maglubeh cu pui ........................................................................................................................ 15 Salata de sfecla rosie specifica Levantului -Mutabal shamandar"............................................ 16 Tort cu citrice ............................................................................................................................. 17 Freekeh cu pui........................................................................................................................... 18 "Sahlab" ..................................................................................................................................... 19 "Fried brinjal"-Vinete calite:reteta sri lankeza ............................................................................ 19 Inghetata de menta.................................................................................................................... 20 Suc de lubenita-reteta srilankeza .............................................................................................. 20 Suc de cantalup......................................................................................................................... 21 Curry cu vinete si susan-Fried brinjal sesame curry"-reteta srilankeza.................................... 21 Limonada cu menta -reteta araba.............................................................................................. 22 Tli Tli" cu pui- Tli Tli B’djedj"-reteta algeriana ..................................................................... 23 Ceai srilankez cu zahar de cocotier( coconut sugar)................................................................. 23 Muhalabieh"-budinca arabeasca ............................................................................................... 24 Snitele de piept de pui cu "ouzi" ................................................................................................ 25 Sandvici cu falafel...................................................................................................................... 26 Prajitura Amandina .................................................................................................................... 26 Labaneh" cu ierburi aromate ..................................................................................................... 28 Labaneh" cu chili-Labaneh harra".............................................................................................. 28 "Qishr"-Cafea yemenita cu ghimbir............................................................................................ 29 Ceai cu "maramieh"-Ceai cu Salvia officinalis ........................................................................... 29 Crenvursti in aluat de foietaj ...................................................................................................... 30 Mihaela11 - retetele mele (Gustos.ro) Piftie de pui................................................................................................................................ 31 Pateu de casa de ficatei de pui.................................................................................................. 31 Desert"Curcubeu" de jeleu ........................................................................................................ 31 "Um Ali"-Prajitura "Mama lui Ali"................................................................................................ 32 "Labaneh" cu coriandru verde si ardei iute ................................................................................ 33 "Labaneh" cu sumac.................................................................................................................. 34 "Labaneh" cu za'atar.................................................................................................................. 34 Cozonac..................................................................................................................................... 35 Cheesecake cu coacaze............................................................................................................ 36 "Labaneh" de Jerash aromat ..................................................................................................... 37 "Labaneh" cu nuca si menta ...................................................................................................... 38 Savarine din aluat dospit ........................................................................................................... 39 Labaneh" de Jerash in ulei de masline-Labaneh makbouseh bil zayit"..................................... 40 Amardeen"-Bautura racoritoare de caise uscate....................................................................... 41 "Nopti libaneze in cupe-"Layali libnan" ...................................................................................... 41 Cafea araba cu cardamom pentru ocazii -Ahwa sada".............................................................. 42 Nopti libaneze-Layali libnan" ..................................................................................................... 43 Supa de rosii cu galuste de gris................................................................................................. 44 Sherkasieh" cu pui â€" Pui chirchiz cu orez-reteta specific iordaniana ..................................... 45 Pizza cu blat de mamaliga......................................................................................................... 46 Pui la rotisor cu cartofi noi ......................................................................................................... 47 Cheesecake cu cirese negre ..................................................................................................... 47 Salata cu piept de pui ................................................................................................................ 48 Bors de legume.......................................................................................................................... 49 Semifreddo cu cafea-Reteta Laurei Adamache-reteta testata................................................... 49 Bamyah"-Mancare de bame cu carne de vita-reteta specific arabeasca.................................. 50 Salata orientala de cartofi noi-specific arabeasca ..................................................................... 51 Salata de laptuci cu vinete-specific arabeasca.......................................................................... 51 "M'nazalet zahra"- Mancare de conopida cu carne- specifica tarilor arabe............................... 52 Mancare scazuta de" lubiya"( black eyed pea","black eyed bean",lobia)-reteta specific araba 52 Salata de laptuci cu cartofi si oua.............................................................................................. 53 Tocanita din piept de pui............................................................................................................ 54 Salata de bame-reteta araba..................................................................................................... 54 Spaghete cu ardei de 3 culori...................................................................................................
Load more

Recommended publications
  • KOSEBASI OMAN Mainmenu.Pdf
    ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.800 OMR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.500 OMR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 2.000 OMR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 2.000 OMR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.700 OMR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 2.100 OMR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 2.100 OMR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.900 OMR ﻛﻮﺳﺎ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye
    [Show full text]
  • Borek Böregi
    ﺷﻤﻨﺪر ﺑﺎﻟﻠﺒﻨﺔ Pembe Sultan ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٨ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 8 am to 12 noon ﺣﻤﺺ Humus 20 SR ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 17 SR ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ اﻟﻄﺎزج Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 20 SR ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Heart of artichokes served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 21 SR أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade yoghurt, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 18 SR زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade yoghurt ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 20 SR ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد و اﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 19 SR ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ and green onion, served with Turkish spices and pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 21 SR ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade yoghurt, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 21 SR ﻓﺎﺻﻮﻟﻴﺎ ﺧﻀﺮاء ﻣﻄﻬﻴﺔ
    [Show full text]
  • Bolaman'da Ziyafet Var!
    Bahr-i Siyah Ziyafet, çağdaş bir “Ordu-Fatsa” restaurant yaratma düşüncesiyle Haziran 2015’te açıldı. Ziyafet Bolaman’da mavi ile yeşilin iç içe olduğu, yeşilin içindeyken aynı anda denizin ferahlığını hissedebileceğiniz bir alana inşaa edilmiştir. Ziyafet tamamen şeffaf bir mutfağa sahip olup, sizler mezelerinizi tatmaya başlayıp siparişlerinizin gelmesini beklerken, yemeğinizin hangi şartlarda ve ne şekilde yapıldığını masanızdan izleme şansına sahipsiniz. İlk açıldığı günden beri değişmeyen çizgimiz ve her gün yenilenen lezzetlerimizle Ziyafet Restaurant olarak sizlere hizmet vermeye devam ediyoruz. Bolaman’da Ziyafet Var! ¨ 27,00 Beyaz peynir, kaşar peyniri, tulum peyniri, dolgu peynir, siyah ve yeşil zeytin, salam, domates, salatalık, sigara böreği, cips, bal, çilek reçeli, tereyağ, çemen ezme, haşlanmış yumurta ¨ 50,00 Beyaz peynir, kaşar peyniri, tulum peyniri, siyah ve yeşil zeytin, salam, domates, salatalık, sigara böreği, cips, bal, çilek reçeli, tahin pekmez, kayısı, tereyağ, saralle, çemen ezme, ballı süzme, kaygana, turşu kavurması, tereyağında sahanda yumurta ve mevsimlik yöresel ¨ 12,00 ¨ 10,00 ¨ 12,00 ¨ 10,00 ¨ 9,00 ÇORBALAR KARA LAHANA ÇORBASI ¨ 7,00 (Mısır Ekmeği ile Servis edilir) GÜNÜN ÇORBASI ¨ 6,00 Servis personelinden bilgi alabilirsiniz. ARA SICAKLAR SİGARA BÖREĞİ ¨ 8,00 PAÇANGA BÖREĞİ ¨ 10,00 ELMA DİLİM PATATES ¨ 9,00 CİPS ¨ 8,00 FIRINDA KAŞARLI MANTAR ¨ 10,00 FIRINDA KAŞARLI MANTAR TAZE SALATALAR MEVSİM SALATA ¨ 9,00 MEVSİM SALATA Biraz karıştırmalı ÇOBAN SALATA ¨ 9,00 hayatı... AKDENİZ SALATA ¨ 12,00 Akdeniz yeşillikleri, mısır, meksika fasülyesi, domates, salatalık, beyaz peynir ve yağ limon sos ile Her daim hafif lezzetler arayanlara... HELLİM SALATA ¨ 15,00 İçine biraz zevk, biraz mutluluk, biraz Akdeniz yeşillikleri, mısır, meksika fasülyesi, domates, salatalık, ızgara da kahkaha kattık..
    [Show full text]
  • Iranian and Turkish Food Cultures: a Comparison Through the Qualitative Research Method in Terms of Preparation, Distribution and Consumption
    IJASOS- International E-Journal of Advances in Social Sciences, Vol. I, Issue 3, December 2015 IRANIAN AND TURKISH FOOD CULTURES: A COMPARISON THROUGH THE QUALITATIVE RESEARCH METHOD IN TERMS OF PREPARATION, DISTRIBUTION AND CONSUMPTION Gamze Gizem Avcıoğlu1 and Gürcan Şevket Avcıoğlu2 1 Res. Asst., Selçuk University, Turkey, [email protected] 2 Dr., Selçuk University, Turkey, [email protected] Abstract The purpose of this study is to make a comparative sociological analysis of Iranian and Turkish food cultures in terms of food preparation, distribution and consumption. Moreover, contribution is intended to be made to the field of applied food sociology. The research design carries features of a qualitative research. Of the qualitative research techniques, observation and interview form were used in the study. Research findings were obtained through observations made in Tehran, the capital city of Iran, and data were compiled by making interviews with people selected using the snowball sampling method. According to the results of observations and interviews, food habits in Iran tend to preserve their traditional characteristics. There are similarities rather than differences between Iran and Turkey in terms of eating habits and ways of eating. On the other hand, food culture is highly influenced by the food industry. Industrial food production, branding, packaging and wrapping are at an advanced level. Both Iran and Turkey are undergoing changes in terms of food as in other areas and coming under the influence of modernization. Food production, distribution and consumption systems or eating habits exhibit global trends. Although eating habits display global characteristics, they are always and in all communities based on local roots; in other words, the food culture is never separated from its cultural bonds.
    [Show full text]
  • KOSEBASI KUWAIT Mainmenu.Pdf
    ﻃﺒﻖ اﻟﻔﺎﺻﻮﻟﻴﺎء اﻟﺒﻴﻀﺎء Pilaki ارﺿﻲ ﺷﻮﻛﻲ Enginar ورق ﻋﻨﺐ Dolma ﻛﺒﺔ اﻟﺨﻀﺎر ﺑﺎﻟﻌﺪس Mercimek Köftesi Some of our products may contain nuts or traces of nuts. In case of allergies please consult our team. اﻟﻤﻘﺒﻼت اﻟﺒﺎردة COLD APPETIZERS Soğuk Mezeler ُﺗﻘﺪم وﺟﺒﺔ اﻟﻔﻄﻮر ﻣﻦ اﻟﺴﺎﻋﺔ ٩ ﺻﺒﺎﺣ إﻟﻰ ١٢ ﻇﻬﺮ Breakfast is available from 9 am to 12 noon ﺣﻤﺺ Humus 1.600 KD ﺣﻤﺺ ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ ﻣﻊ زﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺤﺎر Homemade hummus drizzled with chilli oil ﺧﻴﺎر ﺑﺎﻟﻠﺒﻦ Cacık 1.400 KD ﺧﻴﺎر ﻣﻘﻄﻊ وﺛﻮم ﻣﻔﺮوم وﻧﻌﻨﺎع ﻣﻤﺰوج ﺑﺎﻟﻠﺒﻦ Diced cucumber, crushed garlic and mint in fresh yoghurt أرﺿﻲ ﺷﻮﻛﻲ Enginar 1.600 KD ﻗﻠﺐ اﻟﺨﺮﺷﻮف ﻣﻘﺪم ﻣﻊ اﻟﺠﺰر واﻟﺒﻄﺎﻃﺎ وﺣﺒﺎت اﻟﺒﺎزﻻء Artichoke hearts served with carrots, potatoes and peas ﺳﻤﻴﺰوﺗﻮ Semizotu 1.600 KD أوراق اﻟﺒﻘﻠﺔ اﻟﻨﺪﻳﺔ اﻟﻤﺘﺒﻠﺔ ﺑﺎﻟﺰﺑﺎدي وزﻳﺖ اﻟﺰﻳﺘﻮن اﻟﺒﻜﺮ واﻟﺜﻮم Fresh purslane mixed with homemade labneh, virgin olive oil and garlic ﻟﺒﻨﺔ Süzme Yoğurt 1.400 KD زﺑﺎدي ﻣﻌﺪ ﻋﻠﻰ اﻟﻄﺮﻳﻘﺔ اﻟﻤﻨﺰﻟﻴﺔ Homemade labneh ﺟﺒﻨﺔ ﺑﻴﻀﺎء Beyaz Peynir 1.600 KD ﺷﺮاﺋﺢ ﺟﺒﻨﺔ ﺑﻴﻀﺎء ﺗﺮﻛﻴﺔ ﻣﻊ اﻟﺰﻳﺘﻮن اﺳﻮد واﻟﻨﻌﻨﺎع Traditional Turkish white cheese served with black olives and fresh mint ﺑﺮﻏﻞ ﺑﺎﻟﺒﻨﺪورة Kısır 1.600 KD ﺑﺮﻏﻞ ﻣﺘﺒﻞ وﻣﺨﻠﻮط ﻣﻊ اﻟﻔﻠﻔﻞ واﻟﺒﻘﺪوﻧﺲ واﻟﺒﺼﻞ اﺧﻀﺮ ,Soaked bulgur wheat mixed with capsicums, parsley وﻳﻘﺪم ﻣﻊ ﺻﻠﺼﺔ دﺑﺲ اﻟﺮﻣﺎن واﻟﺒﻬﺎرات اﻟﺘﺮﻛﻴﺔ green onion and Turkish spices, served with pomegranate sauce ﻃﺒﻖ اﻟﻜﻮﺳﺎ اﻟﻤﺘﺒﻠﺔ Kabak Salatası 1.500 KD ﻛﻮﺳﺔ ﻣﺴﻠﻮﻗﺔ ﻣﺘﺒﻠﺔ ﺑﺰﻳﺖ اﻟﺰﻳﺘﻮن واﻟﺰﺑﺎدي اﻟﻤﻨﺰﻟﻲ Grated zucchini mixed with homemade labneh, fresh ﻣﻊ اﻟﺜﻮم اﻟﻄﺎزج واﻟﺸﻮﻣﺮ dill, garlic and olive oil ﻓﺎﺻﻮﻟﻴﺎء ﺧﻀﺮاء Zeytinyağlı Fasulye 1.500 KD
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • IJ§ER Online, ISSN: 2149-5939 Volume: 3(5), 2017
    International Journal of Social Sciences and Education Research IJ§ER Online, http://dergipark.gov.tr/ijsser ISSN: 2149-5939 Volume: 3(5), 2017 Evaluation of the desserts; which are hosmerim, cheese halva, kunafah produced in Turkish cuisine -in aspect of tourism Yılmaz Seçim1 Gürkan Uçar2 Received Date: 10 / 02 / 2017 Accepted Date: 11 / 07 / 2017 Abstract Turkish Cuisine is shown among the top three cuisines in the world by many sources. It is a fact that he de- serves more than this title. From the beginning of 1990's Turkish cuisine has been presented to the tourists who coming to the country with the development of tourism. But some meals such as kebab, döner are on the foreground, while höşmerim (a sweet made of unsalted cheese), cheese halva, kunafah did not find the place that they deserved. On the other hand, tiramisu with cheese and cheesecake consumed by many peo- ple, in the world. In order to bring the desserts produced by the cheese into the forefront, tourists should be included from the beginning of this making process. With this method, new destination areas will be formed and at the same time the recognition of Anatolian culinary cultures will be increased. Keywords: Cuisine, kunafah, cheese halva, hosmerim 1.Introduction People’s expectations and requests in tourism are changing rapidly therefore there is also an increasing need for more types of touristic products. The main purpose of the diversification of the touristic products is to preserve and add to all the cultural, economic and ecological values. Apart from that, the objective is to jump out of the sea-beach-sun framework, and to spread the touristic activities throughout Turkey’s all regions within all four seasons.
    [Show full text]
  • Herbs, Spices and Flavourings Ebook, Epub
    HERBS, SPICES AND FLAVOURINGS PDF, EPUB, EBOOK Tom Stobart | 240 pages | 14 Dec 2017 | Grub Street Publishing | 9781910690499 | English | London, United Kingdom Herbs, Spices and Flavourings PDF Book Free Sample.. The dried berries are slightly larger than peppercorns and impart a combination flavor of cinnamon, cloves, nutmeg, and pepper — hence the name allspice. For large batches of herbs and spices, a spice mill or a coffee grinder is convenient and quick. Leptotes bicolor Paraguay and southern Brazil Lesser calamint Calamintha nepeta , nipitella , nepitella Italy Licorice , liquorice Glycyrrhiza glabra Lime flower, linden flower Tilia spp. Mahleb is an aromatic spice ground from the internal kernel of the sour cherry pits of the mahleb cherry tree, Prunus mahaleb , native to Iran. Used instead of vinegar in salads and sauces when a milder acid is desired or when vinegar is objectionable. Culinary Australian Bangladeshi Indian Pakistani. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Baharat is a blend of spices using allspice, black pepper, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and paprika — regional variations may also include loomi, mint, red chili peppers, rosebuds, saffron, and turmeric. Old Bay Seasoning. Twists, turns, red herrings, the usual suspects: These books have it all Often commercially blended with white and black peppercorns, pink peppercorns can be used to season any dish regular pepper would — although it should be noted that pink peppercorns are potentially toxic to small children. Avoid keeping herbs near the stove, in the refrigerator, or in the bathroom.
    [Show full text]
  • Food Allergy
    Food Allergens: Challenges and developments Michael Walker EHAI/CIEH Conference 21 May 2015 Science for a safer world LGC – a global company 1842 1996 2003/04 2009/10 Today Laboratory of the Laboratory of Focus on Acquisitions focused on Focus of activities is on Board of Excise the Government science- services (Agowa, intellectual property and founded to protect Chemist dependent Forensic Alliance) new product development excise duty privatised activities payable on Over 35% of revenue Acquisitions focused on tobacco 270 678 within Standards, the pharma and agbio (KBio importation into employees employees only product business in Genomics, QBAS in the UK, became £15m £56m Health Sciences) Laboratory of the turnover turnover Footprint across Europe Government (focused on UK and 50% revenue on products, Chemist with Germany) with KBio acquisition and technical appeal Standards growth functions 1,380 employees £130m turnover Increasing footprint in US and RoW 2,000 employees £200m turnover 2 LGC Laboratory of the Government Chemist Laboratory and Standards Genomics Managed Services Science & Innovation Group Functions LGC’s UK national roles National Measurement Government Chemist Institute (NMI) • The UK’s designated NMI for • Referee Analyst chemical and bioanalytical • Adviser to government and measurement industry on regulations & scientific input • Provides traceable and accurate standards of measurement for use in • Allergen measurement research industry, academic and government “Using sound analytical science in support of policy
    [Show full text]
  • AIP Reintroductions
    AIP Reintroductions The body gets healthier after following the Autoimmune Protocol. Many people are able to successfully reintroduce a variety of foods. Reintroductions are done in stages. Egg yolks Seed oils Seeds: whole, ground, butters Nut oils Stage 1 Stage 2 Nuts: whole, ground butters Ghee from grass-fed dairy Reintros Reintros (except cashews & pistacchios) Coffee, on occasion Chia Seeds Cocoa Coffee, daily Chocolate Egg Whites Peas & Legumes with Edible Pods: Grass-Fed Butter peas, green beans, snow peas, Alcohol in small quantities fava beans, scarlet runner beans, etc. Legume Sprouts Fruit, Berry, and Seed-Based Spices* Certain Nightshades Certain Nightshades Potatoes with peels Paprika (a capsicum) Stage 3 Stage 4 Tomatoes, tomato powder Eggplants Reintros Reintros Chili peppers Sweet peppers Nightshade seasonings** Peeled potatoes Alcohol in larger quantities Grass-Fed Dairy Legumes traditionally prepared or fermented Certain Legumes Gluten-Free Grains or Pseudo Grains Lentils White Rice Split peas Foods you have had a strong reaction Garbanzo beans (chick peas) or allergy to Stage 1 Spice Reintros * Stage 4 Spice Reintros ** Fruit, Kernal, & Berry Seed Based Spices Piper Species (Pepper) Nightshade Seasonings Based Spices Ajowan Seed Cubeb Aleppo Allspice Anise Seed Long Pepper Ancho Ashwagandha Barberry Annatto Seed Black Peppercorns Cardamom: Black, Green, Bird’s Eye Caraway Seed White Peppercorns Calabrian White Jasmine Flower Buds Celery Seed Red Peppercorns Cascabel Juniper Berries Coriander (Cilantro Seed) Green Peppercorns
    [Show full text]
  • Dondurma.Pdf
    Dondurmacılık Geleneği... Dondurmanın Anadolu’daki tarihi yaklaşık 300 yıl öncesine kadar uzanır. Dağların yamaçlarında ve va- dilerinde biriken el değmemiş kara, pekmez ve meyve özlerini karıştıran Anadolu insanı, yaz aylarında Karsambaç adını verdiği bu tatla serinlemeye başlar. Başlangıçta serinlemek için yapılan bu Karsambaç, adım adım gelenekselleşir K.Maraş’ta. K.Maraşlı tat ustaları, K.Maraş dondurmasını dondurma yapan Ahir Dağı’nın insanoğluna verdiği hediyelerle bir tarih yazarlar; emek ve sabırlarını da ekleyerek... Bu tarihin en önemli notları ise, MADO’ nun kuşaklar boyu aktarılan emsalsiz tadının yaratıcıları tarafından düşü- nülür. K.Maraş’ı çevreleyen Ahir Dağı’nın eşsiz flora ve faunası, K.Maraşlı dondurma ustalarının en önemli kılavuzu olur. Karsambaç, Ahir Dağı’nın beyaz örtüsü kar ve renkli mücevherleri meyveler ile tatlı bir yolculuğa çıkar. Bu tatlı yolculuk yüzyıllar sonra bile değişir, dönüşür ve damağa geldiğinde bile bitmez. Damakta unutulmaz olur. 150 yıllık K.Maraş Dondurması serüvenini başlatan Yaşar Ailesi’nin ilk ustası Osman Ağa’nın ilham kaynağı da doğal zenginlikleriyle Ahir Dağı’dır. Ahir Dağı’ndan bin bir emekle getirilen kara, bin bir emekle toplanan meyvelerin özleri karıştırılır. Dünyada haklı üne sahip K.Maraş Dondurması’nın ilk adımlarıdır Osman Ağa’nın Karsambaç’ı. Bugün dünyanın tanıdığı MADO’nun 4. ku- şak temsilcilerinin 150 yıldır kaybetmediği o ilham, hala aynı topraklardan ve aynı dağdan gelmektedir. Dünyanın tanıdığı K.Maraş Dondurması’nın macerası 25 metrekarelik bir dükkanda başlar. 1962 yılında kurulan Yaşar Dondurma’nın ilk dükkânında Ahir Dağı’ndan getirilen kar, çabuk erimemesi için öğün- tü ya da çeltik kabuğu kullanılarak muhafaza edilir. Kollu makinelerde çevrilen kar, el emeği ve sabırla işlenir.
    [Show full text]
  • J&S Fact Sheet Istanbul Cookery Book
    Afiyet olsun – enjoy your Meal! The Istanbul Cookery Book Istanbul is a melting pot where the most diverse culinary traditions meet and mingle – so it’s small wonder that the Turkish cuisine should count among the best in the world. Gabi Kopp interviewed Istanbul housewives and street traders, restaurant cooks and authors of cookery books and jotted down their best DAS ISTANBUL-KOCHBUCH / recipes. Turkish cuisine owes its diversity to the many cultures that were once represented in the Ottoman Empire. And Istanbul, this THE ISTANBUL COOKERY year’s vibrant culture capital of Europe, is a place where these BOOK traditions are kept very much alive. 30 Cooks and 99 Recipes During her rambles through the Turkish metropolis Gabi Kopp Pictures, text and recipes by Gabi Kopp watched the cooks in the kitchens, drawing them, and noting their recipes the while: there’s the Armenian woman compiling a cookery book and who obviously has to try everything for herself, a 172 pages, hardcover Kurd who cooks for his wife, a ninety-year-old Greek who visits his Colour throughout favourite restaurant, the "Meyhane", every day. Not forgetting a Laz woman, a Michelin-starred chef, a sephardic Jew, Turkish 6.7 x 9.3 ins. / 17 x 23,5 cm women from the shores of the Black Sea, from Anatolia or the Marmara region – Muslims, Jews and Christians. To round things 19.95 Euros off, there’s a detailed index and a Turkish glossary. All rights available The author and illustrator Gabi Kopp, born in Lucerne in 1958, studied at that city’s Hochschule für Design und Kunst (Lucerne University of Applied Foreign Rights & Licenses Sciences and Arts) as well as at London’s St.
    [Show full text]