2. Starter: Tarhana sou ColdStuffedGreenPeppers Mainmeals: Turkishravioli Drinks: Boza Dessert: Baklava Menu
3. Tarhana Soup Preparation Dissolve tarhana in water, add the salt and cook for 10 minutes. Melt butter or margarine, add mint and red pepper and stir a few times and sprinkle over the soup.
4. IngredientsMeasureAmount Tarhana (dry) ½ cup 75 grams Water 6 cups 1200 grams Salt 1 ½ teaspoons 9 grams Butteror margarine 4 tablespoons 40 grams Mint 1 1/2 tablespoons 2 grams Redpepper ½ teaspoon 1 gram
5. ColdStuffedGreenPeppers Preperation Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan. Add 2 desert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10-15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.
6. Measure Amount Ingredients Onion6 large600 gr Olive Oil¾ cup 150 gr Pine nuts 2 table spoons 20 gr. Rice 1 1/3 cup 240 gr Tomato 3 small 250 gr. Salt 3 desertspoons 18 gr. Sugar 2 desertspoons8 gr Water (hot) 2 ¼ cup 500 gr. Currants 2 tablespoons 20 gr. GreenPeppers 12 medium 850 gr. Parsley 1 small bunch40 gr Dill1 small bunch 30 gr. Fresh Mints 10-15 leaves 10 gr. BlackPepper¾ desertspoon 1.5 gr. Allspice¾ desertspoon1.5 gr. Lemonjuice2 tablespoons 20 gr
7. TurkishRavioli (Mantı) Regional Characteristics : This is one of the oldest dishes of Turkish Cuisine which originated from a far away place in Central Asia. It is favored and well-known among the Turks all over the world.Thecity of Kayseri is famousforits mantı.
8. Ingredients Measure Amount All-purposeflour 5 cups 550 g Salt 2 teaspoons 12 g Eggs 2 medium size 100 g Water 1/2 cup 120 g Ground meat1 1/4 cups 250 g Onions 2 small size 100g Parsley 1 /3 bunch 20 g Salt 1 teaspoon 6 g Blackpepper 1/2 teaspoon 1 g Water 8 cups (2qt)2 lt Salt 1 tablespoon 18 g Tomato 1 large size 200 g Butteror margarine 1 /4 cup 60 g Redpepper 1/2 teaspoon 1 g Yogurt 2 2/3 cups 660 g Garlic 6 cloves 18 g
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10. IngredientsMeasureAmount Bulgur 2 1/6 cups 325 grams Water 20 2/3 cups 4150 grams Flour 2 tablespoons 12 grams Sugar 2 ½ tablespoons 450 grams Yogurt ½ cup 125 grams Dryyeast ¾ teaspoon 2.5 gramsVanilla 2 ½ teaspoon 5 gramsCinnamon 4 ½ teaspoon 9 grams
11. BAKLAVA Preparation Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a milimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.
12. IngredientsMeasureAmount Sugar 3 ¼ cups 585 grams Water 2 ½ cups 500 grams Lemonjuice 1 teaspoon 5 grams Pistachionuts 2 cups 220 grams Flour 4 ½ cups 500 grams Salt ½ teaspoon 3 grams Oliveoil 1 ½ tablespoons 15 grams Eggs 2 100 grams Starch 2 cups 55 grams Butteror margarine 1 ¼ cups 250 grams
