TÜRKİYEN'S GEOGRAPHIC REGIONS http://en.wikipedia.org/wiki/Geographical_regions_of_Turkey
CENTRAL ANATOLIA REGION http://en.wikipedia.org/wiki/Central_Anatolia_Region_(geographical)
CENTRAL ANATOLIA REGION
http://en.wikipedia.org/wiki/Central_Anatolia_Region_(geographical)
Arabaşi çorbasi (Chicken Soup with Batter) Recipe
Ingredients • All-purpose flour 1 2/3 cups 200 g • Chicken broth 1 2/3 cups 400 g • Salt 2 teaspoons 12 g • Chicken meat (cooked) 1 1/4 cups 175 g • Water 1 2/3 cups 400 g • Salt 2 teaspoons 12 g • Water 2 1/2 cups 600 g • Black pepper 1 teaspoon 2 g • Butter or margarine 2 tablespoons 30 g • Red pepper 1 1/2 teaspoons 3 g • All-purpose flour 1/2 cup 60 g • Lemon juice 2 tablespoons 30 g • Water 1 2/3 cups 400 g • Tomato paste 2 tablespoons 30 g
http://www.youtube.com/watch?v=fav9d0FpQws
Manti - Turkish Meat Ravioli Recipe
Flavors of Turkey Total time: 30 to 60 minutes Preparation time: 30 minutes Cooking time: Under 30 minutes Difficulty: Average Chef's Note Ingredients - 550 g (20 oz.) or 5 glassfuls of flour - 3 tsp. salt - 2 eggs - 10 2/3 glassfuls of water - 2 small onions - 20 g (2/3 oz.) or 1/3 bunch parsley - 250 g (9 oz.) ground meat - 1 large tomato - 6 tbsp. butter or margarine - 1/2 tsp. paprika - 1/2 tsp. pepper
- 6 cloves of garlic - 660 g (22 oz.) yogurt Method 1. Sift the flour into a large bowl, setting aside 1/3 cup. 2. To the rest, add 1 tsp. salt. Mix well and make a well in the center. Place the eggs in the well. 3. Make a firm dough, gradually adding 2/3 cup water. Continue kneading for 7-8 minutes, then divide the dough in half and let rest for 10 minutes covered with a damp cloth. 4. Meanwhile, combine the finely chopped onion, meat, parsley, 1/2 tsp. salt and pepper in a bowl. 5. Sprinkle your work surface with flour. Roll out the first piece of dough to a 1 mm thickness. 6. Place 1 spoonful of filling at regular intervals on the dough. 7. Brush the dough between the filling with water. 8. Roll out the second sheet of dough slightly larger than the first and lay over the first. 9. Using your fingers, seal the ravioli by pressing around each mound of filling. 10. Using a knife, cut the ravioli into individual squares. 11. Bring some salted water to a boil in a large pot; add the ravioli and cook for 15-20 minutes, until they rise to the surface. Sauce and serving 1. Meanwhile, wash and chop the tomato; sautĂŠ for a few minutes in the butter; add the paprika; 2. Peel the garlic and crush in a mortar; add the yogurt and mix well to make a smooth sauce. 3. Just before serving, place the ravioli in a serving platter. Pour on the garlic-yogurt sauce and garnish with the tomato sauce.
http://www.youtube.com/watch?v=zCBe0G2jErI
İSKİLİP STUFFED ( İSKİLİP PİLAVI )
http://www.youtube.com/watch?v=aBX0nwxSDaI
YOZGAT TESTİ KEBABI
http://www.youtube.com/watch?v=c-47ilUEnzM MEAT BREAD ( ETLİ EKMEK )
http://www.youtube.com/watch?v=zUcySddKAgI KEĹžKEK Materials: 2 Water B. wheat 2 Onion 3 soup K. butter 2 Water B. Etsuyu salt black pepper For roasting: 350 Gr. Lamb Casserole 5 Green Pepper 3 Tomatoes 1 onion Fresh Thyme Fats salt Pepper Mill
Preparation: Islatıyoruz wheat with hot water. With hot water boiled in a deep saucepan. Chop the onions in oil and butter, put a thin pot kavuruyoruz way. Add and mix the boiled corn, onions. Pour broth. Normally put a little water. Add salt and pepper. The consistency of porridge cook, stirring constantly. For roasting, put vegetable oil in a saucepan kuşbaşını kavuruyoruz lamb. Green pepper, chopped onions and tomatoes continue to braise meat, adding. Salt, pepper mill is put. We take a serving dish cooked Keşkek. Sautéed lamb cubes putting on. Decorate with rosemary are. http://www.youtube.com/watch?v=14DOjhJdHrM
HİNGEL
http://www.youtube.com/watch?v=p4QrJFIBtvM SOĞAN YAHNİSİ
http://www.youtube.com/watch?v=61rEit4L0vQ BULGUR PILAF (BULGUR PİLAVİ)
1 cup bulgur wheat, whole grain large, washed and drained 1 onion, chopped 1 tomato, diced 1 tsp tomato paste (optional) 1 banana/green pepper, chopped 2 tbsp butter/oil 2 cups hot chicken stock/2 cups hot water and chicken bouillon 1 tsp salt to taste (1/2 tsp if using chicken bouillon) In a medium saucepan, sauté butter/olive oil and onions for about 2-3 minutes over medium heat. Then stir in tomato paste and tomatoes, sauté for about 2 minutes. And then stir in peppers. After a while add bulgur and sauté for 2-3 minutes. Add hot chicken stock/ hot water and chicken bouillon, and salt.Stir well and turn heat low when it boils. Close the lid and simmer till the bulgur absorbs all the water. Do not stir while cooking.Let it cool for a while with the lid on. Before serving, stir well with a wooden spoon. Then place to a serving plate and garnish with fresh parsley.
ÇİĞLEME
http://www.youtube.com/watch?v=s6fU9SdpQE4
WATER PASTRY ( SU BÖREĞİ )
http://www.youtube.com/watch?v=oocQdvhC06o
RAW PASTRY (ÇİĞ BÖREK )
http://www.youtube.com/watch?v=uYv4Qvk59ZA