E-BOOK ABOUT TRADITIONAL FOOD IN OUR CITIES














Mantı is a dish made by filling small pieces of dough with minced meat seasoned with various spices and boiling them in water.
In Turkish Cuisine The oldest written mantı recipe in Ottoman cuisine dates back tothe15th century inthebook Kitâbü't-TabîhbyMuhammed bin Mahmud Şirvani. Mantı, which is associated with many provinces of Turkey, especially Kayseri, was registered bytheTurkish Patentand Trademark Officeand received a geographical indication certificate in 2009.
In a mixing bowl, combine 3 cups of flour, 1 egg, salt, and 1 cup of warm water. Knead the dough. Divide it into small portions, roll them out, and cut them into squares. Place minced meat filling in the center of each square and fold them into small bundles. Boil in hot water for 20 minutes. Sauté tomato paste in butter and thin it with the mantı cooking water. Place the cooked mantı on a plate, top with garlic yogurt and sauce. Garnish with dried mint, sumac, and chili flakes before serving.
Enjoy your meal!
Fatmagül ISBL
Höşmerim, also known as Hoşmerim, is a type of semolina dessert primarily produced in the Marmara region, as well as in the Aegean and Central Anatolia regions of Turkey.
In his Seyahatname (Book of Travels), Evliya Çelebi mentions that this dessert was seen among the first Turkish nomads who settled in Balıkesir, from where it spread to Havran. Today, it is most commonly made in cities such as Balıkesir and Bursa, as well as in Çanakkale, Tekirdağ, Kırklareli, and İzmit
After the milk has curdled and coagulated, it is strained through cheesecloth. Sheep's or cow's milk, cheese rennet, semolina, sugar, and egg yolk are used in the preparation. In the nomadic villages, a mixture of 1/3 cow's milk and 2/3 sheep's milk is traditionally cooked over a wood fire.
Enjoy your meal!
Melis ISBL
STEP 1
Make the base: Put the flour into a large bowl then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairlywet dough. Turn onto a lightlyfloured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
STEP 2
Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
STEP 3
Roll out the dough: if you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
STEP 4
Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
If you believe that Saturday evenings in Naples are all about Margherita pizza and fried pizza then you've got it all wrong. There's another street food: Neapolitan Panuozzo, typical of the city of Gragnano. This municipality is renowned for the production of bronze die cut pasta and this very special baked product. Basically you could say that Neapolitan panuozzo is a sort of ciabatta bread, baked in a wood oven and filled with a variety of ingredients. People wait their turn in long queues, just to sit down and enjoy this delicacy in the company of friends and relatives who gather for this ritual of pure end enjoyable conviviality. With our homemade version of panuozzo, we guarantee you will bring a touch of genuine Neapolitan tradition to your table, so be sure to gather your nearest and dearest and pair this delicacy with the typical wine of Gragnano... even if you don't have a freezing cold glass, everything will be fine all the same! We present you with a simple filling: tomato, rocket and stracciatella cheese, but give your imagination free rein and try lots of different fillings: ham and cheese, or sausage and turnip greens, for example!
Sauerkraut is fermented shredded cabbage that’s known for its tangy, bold flavor. The German dish is often used as a side or condiment.
What Is Sauerkraut Made Of?
These are the simple ingredients you’ll need to make this homemade sauerkraut recipe:
Water and vinegar: This sauerkraut recipe starts with water and distilled white vinegar.
Vegetables: You’ll need a half of an onion and a head of cabbage.
Seasonings: The sauerkraut is flavored with sea salt, celery seed, onion powder, garlic powder, and black pepper.
How is Sauerkraut Made?
1. Shredded cabbage is mixed with salt, then massaged until softened.
2. The cabbage is packed into a jar and weighed down to keep it submerged.
3. The cabbage will begin to release liquid, creating its own brine.
4. The “good” bacteria on the cabbage will convert sugars into lactic acid, inhibiting the growth of harmful bacteria.
5. After 3 to 10 days, the cabbage will be fermented and ready to enjoy.
Ingredients:
500g beef cut into cubes / 100g of mushrooms /2 bay leaves /3 cloves of garlic / butter /salt/ fresh fries.
Preparation method:
Start by seasoning the meat with bay leaves and chopped garlic, wrapping it well in these ingredients.
Pour butter into a large frying pan, then add the meat, spread it out so it doesn't stick, the cube of meat and the olive oil.
At this stage you can add soy sauce if you like it, mushrooms with a little béchamel cream and also green and red peppers to give the dish a special color.
As it cooks, you'll want to stir it. Season with salt, oxtail soup, garlic and white wine.
Once done, the mixture is left to “marinate” a little in the pan to gain greater flavor.
Madeira shredded meat is normally accompanied with fries, salad and olives.
Ingredients:
Sweet potatoes
Warm water • Fresh baker's yeas • Sugar • Unleavened wheat flour
Salt • Butter • Garlic • Fresh coriander
Preparation
1. Heat the oven to 180º and bake sweet potatoes with the skin wrapped in aluminum foil for about 1 hour.
2. Then add 10g of fresh baker's yeast to warm water, add 1 tablespoon of sugar and mix.
3. Place 250 g of wheat flour in the mixing bowl, add 1 teaspoon of fine salt, the dissolved yeast and 150g of crushed sweet potato.
4. Addtheremainingwarm waterandkneadfor10 minutes,leaveto riseuntil doublethevolume.
5. When this happens, layit on the counter, knead it again and form a sausage, cut it into 6 pieces and then flatten it so that it forms a disc.
6. Let the cakes rise for another 15 minutes and then bake in a very hot iron skillet.
7. Meanwhile, make the garlic butter: add 3 tablespoons of softened butter, 1 clove of crushed garlic, chopped coriander and mix everything.
8. Spread it on the still hot bread and enjoy.