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Greek Syrupy Churros – Tulumba

Recipe Category / Syrup Sweets Greek syrupy churros – Tulumba 25' 15' 30-35 1 Ηands on Cook Time Portion(s) Difficulty Ingredients For the syrup 400 g water 600 g granulated sugar lemon juice, of 1/2 lemon 1 stick(s) cinnamon 2 tablespoon(s) honey For the churros 320 g water 10 g granulated sugar 1 pinch salt 50 g seed oil 250 g hard flour 1 teaspoon(s) vanilla extract 4 eggs, medium 600 g seed oil, for the frying Method To serve mint leaves For the syrup In a pot add the water, sugar, lemon juice, cinnamon, and transfer over medium heat. Διατροφικός πίνακας Let it come to a boil until the sugar melts. Remove from the heat, add the honey, and set aside to cool. Nutrition information per portion For the churros 127 0.6 24.0 In a pot add the water, sugar, salt, seed oil, and transfer over medium heat. Let it come Calories 2.9 Saturated Total Carbs to a boil until the sugar melts. (kcal) Total Fat (g) Fat (g) (g) Add the flour and mix with a wooden spoon until the dough thickens and loses its moisture. 6 % 4 % 3 % 9 % Transfer the dough in a mixer’s bowl, add the vanilla extract, and beat with the whisk attachment at medium speed to cool. Add the eggs one by one and let the ingredients homogenize. Transfer into a pastry bag with a 13 mm star pastry tip. 19.0 1.2 0.0 0.04 Place a deep frying pan with seed oil on medium heat, and let it get very hot.
TASTES from HOME Recipes from the Refugee Community PREFACE

TASTES FROM HOME Recipes from the Refugee Community PREFACE In writing the articles for this cookbook, I had the privilege and pleasure of speaking with refugees from all over the world who now call Canada home. Sometimes we had the good fortune of meeting in person, but because this project originated during the 2020 pandemic, often we spoke over the phone or through a video call, each of us holed up in our homes. They shared their stories, and they shared their recipes. From one foodie to another, the excitement and pride each person felt about their recipes was palpable. For many, the recipes hold a personal connection to a family member or to a memory, and the food is an indisputable connection to their culture. Each person has a unique story, with different outlooks, challenges, and rewards, but I was struck by one thing they all had in common—a desire to give back to Canada. From the Mexican restaurant owner who plans to employ dozens of Canadians, to the Syrian entrepreneur who donated the proceeds from his chocolate factory to Canadians impacted by wildfires, to the former Governor General who became a figurehead for the country, each person expressed profound gratitude and an eagerness to help the country that took them in. We often hear about refugees in abstract faraway terms, through statistics about the number of people fleeing from one country to another, but in speaking with these 14 people those statistics became humanized and the abstract became real experiences. Their stories are captivating, their recipes are mouthwatering, and I hope you enjoy both in the following pages.
Ramazan Lezzetleri M

Ramazan Lezzetleri M. ÖMÜR AKKOR Evvel zaman içinde... Hilal görünmeden, ramazan başlamazdı. Ramazan Lezzetleri Yazan M. Ömür Akkor Metin Redaksiyon SPU Reklam Ajansı Fotoğraflar Semih Ural Tasarım Haluk Sönmezer Baskı Oluşur Basım Hiz. San. Tic. A.Ş. Yüz Yıl Mahallesi Mas-Sit. Matbaacılar Sitesi 4. Cadde No: 52-53 Bağcılar / İstanbul / Türkiye Görsel ve sözel içeriği, tanıtım amaçlı olmak dışında yayıncı izni olmadan kullanılamaz, çoğaltılamaz, dijital ortamda paylaşılamaz. 2015, İstanbul İÇİNDEKİLER ÖNSÖZ 05 RAMAZAN ESKİ ÂDETLER 06 - 11 RAMAZAN MÂNİLER 12 - 15 RAMAZAN GÜLLAÇ 16 - 23 ADİL USTA’NIN PİDELERİ VE YAĞLI ÇÖREĞİ 24 - 37 RAMAZANDA ANADOLU 38 - 53 RAMAZAN ÇORBALARI 54 - 67 SICAK RAMAZAN SERİN SAHUR 68 - 85 ZENNUP HANIM’IN RAMAZAN YEMEKLERİ 86 - 105 RAMAZAN ZİYAFET YEMEKLERİ 106 - 129 SICAK RAMAZAN İÇİN SOĞUK ŞERBETLER 130 - 137 RAMAZAN HELVALARI 138 - 145 BAYRAM TATLILARI 146 - 155 KAYNAKÇA 156 - 157 ÖLÇÜ CETVELİ 158 - 159 Ramazan Lezzetleri 02 | 03 M. ÖMÜR AKKOR Uludağ Üniversitesi İktisat Bölümü mezunudur. Halen ikin- ci üniversite olarak Anadolu Üniversitesi Kültürel Miras ve Turizm bölümüne devam etmektedir. Doğu Akdeniz Üniversitesi Gastronomi Bölümü’nde Anadolu Mutfak Ta- rihi, Osmanlı Mutfağı ve Türk Mutfak Tarihi dersleri ver- mektedir. Türk mutfağı üzerine seyahatler yapan Akkor, "Türk mut- fağı için 250.000 km” projesi ile 77 ile ait yemek kayıtla- rını "M. Ömür Akkor Yemek Seyahatnamesi” ile arşivle- mektedir. Ulusal ve uluslararası dergilerde yayımlanmış 250’ye yakın makalesi olan Akkor yine ulusal ve ulus- lararası
EAT STREETS Fee (And More Baklava) Appear, Is to Let the Dor Cafe Decorated with Carpets, Turkish Flags First Sip “Float on the Tongue” to Savour Its and a Teddy Bear

THE WEEKEND AUSTRALIAN, MARCH 2-3, 2019 10 TRAVEL + INDULGENCE theaustralian.com.au/travel hen drinking tea in Turkey, cer- tain rules apply. The tea, served in tulip-shaped glasses, should be piping hot, clear and bright. WThe ideal colour is described as rabbit-blood red, which makes sense when you see it. “The clarity and colour are most import- ant,” Gonca Karakoc explains as we huddle under the brick arch of a 16th-century cara- vanserai. “If it’s cloudy it has been too long on the stove and will have a bitter aftertaste.” Kursunlu Han is one of hundreds of cara- vanserais (hans) still found around Istanbul, if you know where to look. Thanks to Karakoc, our guide on a Culinary Backstreets tour of the food-obsessed Turkish capital, we do. Hamburg-born and Istanbul-raised — “I see the city like you do, as an outsider, but I can explain it as an insider” — she is both gastro- nome and cultural interpreter on a day-long binge spanning both shores of the Bosphorus. We meet in Karakoy beneath the Roman- esque Galata Tower on a chilly Saturday morning. With her fine features, gamine-cut red hair and theatrical personality, Karakoc reminds me of Shirley MacLaine. “You will see!” she cries as we set off through the alleyways of Turkey’s biggest hardware market, Persembe Pazari. “There will be no elegant restaurants. We will be eat- ing very simple local foods. We want you to have a real, personal experience.” After our quick “commuter breakfast” at Kursunlu Han of tea and simit, the chewy Turkish bagels glazed with grape molasses much needed pick-me-up, Turkish coffee, and and crusted in sesame seeds, we head to the more insights into local lore.
Product Catalog

Importers, Manufacturers & Distributors of Specialty Foods CATALOG SEPTEMBER 2020 www.krinos.com Importers, Manufacturers & Distributors of Specialty Foods 1750 Bathgate Ave. Bronx, NY 10457 Ph: (718) 729-9000 Atlanta | Chicago | New York ANTIPASTI . 17 APPETIZERS . 19 BEVERAGES . 34 BREADS . 26 CHEESE. 1 COFFEE & TEA. 32 CONFECTIONARY. 40 COOKING & BAKING . 37 DAIRY . 27 FISH . 28 HONEY. 12 JAMS & PRESERVES . 13 MEATS . 30 OILS & VINEGARS . 10 OLIVES . 5 PASTA, RICE & GRAINS . 23 PEPPERS. 20 PHYLLO . 22 SEASONAL SPECIALTIES . 48 SNACKS . 39 SPREADS. 15 TAHINI. 16 VEGETABLES . 21 www.krinos.com CHEESE 20006 20005 20206 20102 20000 Athens Athens Krinos Krinos Krinos Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic Feta Cheese - Domestic 8/4lb vac packs 5gal pail 2/8lb pails 10lb pail 5gal pail 21327 21325 21207 21306 21305 Krinos Krinos Krinos Krinos Krinos Dunavia Creamy Cheese Dunavia Creamy Cheese White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian 12/400g tubs 8kg pail 12/14oz (400g) tubs 12/900g tubs 4/4lb tubs 21326 21313 21320 21334 21345 Krinos Krinos Krinos Krinos Krinos White Cheese - Bulgarian White Cheese - Bulgarian White Cheese - Bulgarian Greek Organic Feta Cheese Greek Organic Feta Cheese 2/4kg pails 6kg pail 5gal tin 12/5.3oz (150g) vac packs 12/14oz (400g) tubs 21202 21208 21206 21201 21205 Krinos Krinos Krinos Krinos Krinos Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese Greek Feta Cheese 12/200g vac packs 2 x 6/250g wedges 12/14oz
Muhammara (Roasted Red Pepper and Walnut Spread)

Muhammara (Roasted Red Pepper and Walnut Spread) Thanks to my friend Laurie Judd who first gave me this recipe many years ago, I’ve been impressing people with it ever since. Ingredients 2 to 3 whole roasted red bell peppers (fresh or from a jar) 2/3 cup bread crumbs (see below to make your own) 1 cup walnuts, raw or toasted 4 large whole garlic cloves, peeled 1/2 teaspoon salt 1 tablespoon fresh lemon juice 2 teaspoons agave nectar 1 teaspoon ground cumin 1/4 teaspoon red pepper flakes (or more for added spice) In a blender or food processor, combine the peppers, bread crumbs, walnuts, garlic cloves, salt, lemon juice, agave nectar, cumin, and red pepper flakes. Puree to a smooth consistency. Scrape down the sides of your blender/food processor, and make sure all of the ingredients are thoroughly combined. Season to taste. Yield: 1 cup Serving Suggestions and Variations *Most recipes for Muhammara call for olive oil; I don’t think it’s necessary, but feel free to drizzle some in while you’re pureeing the rest of the ingredients. *Serve with pita triangles, fresh bread, crackers, chips, carrots, mushrooms, cucumber, or other raw veggies. *Make it the day before serving to allow the flavors to mingle. Compassionate Cooks Tip To make your own bread crumbs: Place some bread (stale bread works great) in the oven until it’s crispy but not really browned – at 300 degrees). Let it cool, then add it to your food processor until it is reduced to crumbs. Add Italian herbs such as dried oregano, thyme, basil, marjoram, rosemary, black pepper, etc.
Mezarlıklar Sakinleri Olarak Düşünürüz

DÜŞÜNEN ŞEHİR MART 2018 SAYI: 5 Ücretsizdir Yerel Süreli Yayın ISSN: 2564-6354 E-ISSN: 2564-7121 İMTİYAZ SAHİBİ HAKEM VE DANIŞMA KURULU Kayseri Büyükşehir Belediyesi adına Prof. Dr. Muharrem Akoğlu Fikret Karakaya Kayseri Büyükşehir Belediyesi Genel Prof. Dr. Köksal Alver Aydın Karakimseli Sekreteri Hüseyin Beyhan Prof. Dr. Yunus Apaydın Prof. Dr. Atabey Kılıç Prof. Dr. Hakkı Büyükbaş Prof Dr. Turan Koç GENEL KOORDİNATÖR VE Yard. Doç. Dr. Aynur Erdoğan Coşkun Prof. Dr. Yurdagül Mehmedoğlu SORUMLU YAZI İŞLERİ MÜDÜRÜ Mehmet Çayırdağ Ayşe Önder Yusuf Yerli Prof. Dr. Celalettin Çelik Prof. Dr. İlhan Özkeçeci Dursun Çiçek Prof. Dr. Selahattin Polat GENEL YAYIN YÖNETMENİ Dr. Abdulkadir Dağlar Mehmet Sarıçiçek Dursun Çiçek Can Deveci Prof. Dr. Şefaettin Severcan Prof Dr. Muhittin Eliaçık Prof. Dr. İhsan Toker YAYIN KURULU Doç. Dr. Alev Erkilet Prof. Dr. Nur Urfalıoğlu Prof. Dr. Köksal Alver Yard. Doç. Dr. Fatih Ertugay Osman Yalçın Prof. Dr. Celalettin Çelik Yard. Doç. Dr. Yonca Gençoğlu Yusuf Yerli Dursun Çiçek Fatih Gökdağ Hasan Ali Yıldırım Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. M. Fazıl Himmetoğlu Yard. Doç. Dr. Ali Yıldız Yard. Doç. Dr. Faruk Karaaslan Leyla İpekçi Prof. Dr. Atabey Kılıç Semih Kaplanoğlu Salih Özgöncü Yard. Doç. Dr. Faruk Karaaslan Osman Yalçın Yusuf Yerli YAPIM REDAKSİYON BASKI Mustafa İbakorkmaz EXPRESS DİJİTAL BASKI MERKEZİ Rümeysa Ersözlü Serçeönü Mah. Ahmetpaşa Cad. Uğur Plaza No:28 / B Barbaros Mahallesi Oymak Caddesi Kocasinan / KAYSERİ Sümer Hukuk Plaza A Blok Kat: 10 D: 55 FOTOĞRAF KURULU [email protected] Kocasinan - KAYSERİ Dursun ÇİÇEK T.: ( 0352 ) 222 28 78 t: +90 352 221 16 16 Ali SARAÇOĞLU bilgi@bilgegrafik.
Muhammara (Roasted Red Pepper and Walnut Dip) Makes About 2 Cups

PITTSBURGH’S HOME FOR KITCHENWARES 412.261.5513 | 1725 Penn Avenue | Pittsburgh, PA 15222 Muhammara (Roasted Red Pepper and Walnut Dip) Makes about 2 cups This muhammara dip is made of roasted red peppers, earthy toasted walnuts, and freshly toasted bread- crumbs. All of these savory items are blended together with a few additional ingredients and one specialty item -- pomegranate molasses. The pomegranate molasses gives a special sweet and tangy depth to the dip -- so delicious! Ingredients: 1 tablespoon lemon juice 3 red peppers, halved and roasted 5 tablespoons olive oil 1 tablespoon olive oil for roasting peppers. 2 tablespoons pomegranate molasses* 1/2 cup walnuts, lightly toasted 1 teaspoon Kosher salt 1/2 cup ﬁne, freshly grated bread crumbs 1/4 teaspoon cayenne pepper (use dry bread, pulse in food processor to create a ﬁne crumb, toast in pan with one tablespoon Optional Garnishes: olive oil until just crispy) 10 walnut halves 2 tablespoons tomato paste Fresh parsley 1 clove garlic, minced Directions: 1. Preheat the oven to 450 degrees F. 2. Halve the peppers, de-seed, brush with olive oil, and place cut side down on a baking sheet. Roast the peppers until softened. Achieve some char on the peppers by broiling for a few minutes. 3. Place the roasted red peppers in a bowl, and cover for 10 minutes. After the peppers have cooled, carefully peel the skins o. 4. While the peppers are roasting, toast the walnuts. In a small dry skillet, toast the walnuts until just fragrant. Set the walnuts aside. 5. In the same skillet, toss the bread crumbs with one tablespoon of olive oil.
Please Ask a Member of the Team and We’Ll Be Happy to Explain

All prices are in RUB and include 20% VAT. Please note that some of our dishes contain allergens; please ask a member of the team and we’ll be happy to explain. Все цены указаны в рублях и включают НДС 20%. Данное меню является рекламной продукцией. Обратите внимание: некоторые из наших блюд могут содержать потенциальные аллергены. Наш персонал готов ответить на все Ваши вопросы об ингредиентах. Запрещена продажа алкогольной продукции лицам, не достигшим совершеннолетия. ЗАКУСКИ STARTERS выход в граммах цена / руб. Тарелка турецких закусок 1/410 920 Хумус с подкопченной паприкой, бабагануш, ассорти маслин и оливок, брынза с пряными травами, рулетики из баклажанов, домашняя пита Plate of Turkish starters hummus with smoked paprika, baba ganoush, assorted olives and black olives, feta cheese with herbs, eggplant rolls, homemade pita Рыбное ассорти 1/410 890 Маринованная с апельсином и сумахом атлантическая семга, копченая макрель, семга холодного копчения, масляная рыба холодного копчения, подается с медово-горчичным соусом и соусом Тар-тар Assorted fish cuts Atlantic salmon marinated with orange and sumac, smoked mackerel, cold smoked salmon, cold smoked butterfish, served with honey mustard sauce and Tartar sauce Маринованные по-турецки маслины и оливки с хрустящими гриссини 1/230/108 880 Assorted Turkish pickled olives and black olives with crispy grissini Мясное ассорти 1/141/66 740 Ростбиф из томленной в хоспере говядины, домашняя пастрами, бастурма, суджук, буженина Assorted meat cuts roast beef stewed in Josper, homemade pastrami,
Quiz: How Well Do You Know Mediterranean Foods?

MAY is INTERNATIONAL MEDITERRANEAN DIET MONTH MAKE EACH DAY MEDITERANEAN How Well Do You Know Mediterranean Foods? Match each Mediterranean food to its country or region of origin. Good luck! 1. Dukkah Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazel- nuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word “to pound.” ● Lebanon ● Croatia ● Israel ● Egypt 2. Pesto Pesto is a sauce traditionally made by crushing together garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil in a marble mortar with a wooden pestle. It’s usually used as a sauce for pasta. ● Crete, Greece ● Liguria, Italy ● Sicily, Italy ● Provence, France 3. Kalamata Olives Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads. ● Tunisia ● Greece ● Italy ● Cyprus 4. Paella Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood. ● Valencia, Spain ● Sicily, Italy ● Provence, France ● Barcelona, Spain 5. Burrata Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside. ● Crete, Greece ● Puglia, Italy ● Umbria, Italy ● Andalusia, Spain © 2017Oldways Preservation Trust www.oldwayspt.org ˆ 6. Halloumi Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It’s similar to mozzarella, only it holds up on the grill. ● Portugal ● Cyprus ● Greece ● Syria 7.
Lynn Take out Menu 2 Sided 05-21

Saturdays & Sundays ful (fūl) $8.75 v fava bean cooked overnight with aromatic spiceswith tomato, cucumber, parsley, onion + pickled egg +$1 our menu is inspired by the bold, labne shakshuka * $9.75 v poached eggs with garlicky labne, mint, SWEETS fresh flavors found in the street foods drizzled with spicy olive oil, zouk, armenian labne bar $5.75 of the Eastern Mediterranean salad, black olives, pickled turnip + sujuk (armenian sausage) $1.50 banana + almond v +lamb meatball $3.50 banana, almond, pinenuts, cinnamon, honey shakshuka * $9.75 v crushed fresh tomatoes, onion with our spices, blueberry + power seeds vNGF blueberries, chia, pumpkin, sunflower topped with black olive, cilantro, poached egg seeds, walnuts, grape molasses + sujuk (armenian sausage) $1.50 +lamb meatball $3.50 mango + chocolate v NGF mango, pistachios, chocolate pearls, kenefe $9.75 v NGF fresh mint, honey crushed filo dough with anoush’ella cheese wrapped with fresh fruit granola v NGF m’anoush with sesame seeds, orange blossom syrup seasonal fresh fruit, our granola, grape molasses mezze for two $28 v shakshuka, ful, za’atar manoush, hummus m’anoush $7.50 anous’ella omellete $7.50 gluten-free bread +$2.50 two eggs, anoush’ella cheese, tomatoes, cucumber, mint, black olives, green onion, pickled turnip, za’atar nutella chocolate vNGF strawberry, banana, cinnamon, honey, granola anoush’ella smores v NGF nutella with graham crackers, marshmallows anoush’ella peanut butter 35 West Newton St. 1205 Market Street Time Out Market v vegetarian NGF not gluten-free with seasonal berries South End - Boston Lynnfield MA Fenway , MA • Please note that we are not a gluten or nut free facility.
Takeout Menu

The Balkan Bakery offers European-style baked desserts and breads, specifically indicative to the Balkan Region of Eastern Europe. We are a family owned and operated business offering products based on traditional Balkan recipes that have been handed down from generation to generation. Specialty Items: Baklava and Burek TAKEOUT MENU SWEETS SAVORY PRE-ORDER REQUIRED BAKLAVA - $3.00 A rich, sweet pastry made BUREK – A traditional filo dough puffed pastry SALADS: with layers of filo dough, filled with chopped nuts filled with savory ingredients. and soaked in syrup. RUSSIAN SALAD (1lb) - $7.00 SPINACH AND FETA - $4.00 Potatoes, carrots, peas, ham, pickles and TRADITIONAL (WALNUTS) SPICY MUSHROOM & LEEK - $4.00 mayo. DATE & PECAN GROUND BEEF AND LEEK - $5.00 CHOCOLATE & PEANUT BUTTER URNEBUS SALAD (1lb) - $6.00 ZAZZY’Z COFFEE SAUSAGE & CHEESE - $5.00 Walnuts, cucumbers, feta, mayo, garlic GERMAN CHOCOLATE and jalapeno. PISTACHIO - $4.00 BUREK AT HOME - Purchase frozen to prepare in your own leisure at home. BAKLAVA TRAY (12) - $32 Does Pop in oven and ready in 20 minutes. SOPSKA SALAD (1lb) - $6.00 not include pistachio. Onions, cucumbers, tomatoes and feta. BREADS DESSERT TRAYS: STRUDLA (Strudel) - $3.00 BREAD LOAF - $4.00 A traditional Balkan ASSORTED TRAY - $25 (22) dinner bread. MINI BAKLAVA, MINI ECLAIRS CHERRY BOMBINCI & MINI TULUMBA APPLE, CINNAMON, WALNUT & RAISIN POGACA - $6.00 Decorative Balkan dinner BLUEBERRY bread. TULUMBA - $20 (12) Turkish dessert that is popular in the Balkans. ROLLS - $10.00 (12) Assorted knotted/ Deep fried dough soaked in syrup. EKLERI (Éclairs) - $3.00 Traditional and dinner rolls/ kifli assorted flavors.