Turkish foods?????

Answer 1

I love Turkish coffee, but that's all I know.

Answer 2

Two books that include some Turkish recipes that you might want to try:

A Book of Middle Eastern Food by Claudia Roden
The Cooking of the Eastern Mediterranean by Paula Wolfert.

I own Mrs. Roden's book and all the recipes I have tried from it are delicious.

I just got Mrs. Wolfert's book from the library and read it last week. Mouthwatering.

Answer 3

Hmmm Turkish food.... I know a recipe

2 lbs boneless chicken breasts
1 cup plain yogurt
1 tablespoon paprika
1 teaspoon ground cinnamon or 1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
4 garlic cloves, minced
1 lemon, juice of
salt (to taste)
fresh ground pepper (to taste)

If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non-reactive container; if using whole birds, butterfly them; if using broiler halves, leave whole; select one of the marinades, then combine the ingredients for it in a bowl and pour over chicken; cover and marinate in the refrigerator for 6 hours or overnight.
Bring the meat to room temperature; meanwhile prepare your gas or charcoal grill or preheat broiler.
Remove the meat from the marinade, reserving the marinade; if using chicken cubes thread onto skewers; place skewers, butterflied or halved birds on the grill rack or a broiler pan and grill or broil until cooked through, basting with the reserved marinade.


Serve with pita bread with loads of salad.. HMm nice one!!

Answer 4

Turkish Delight???(i'm part turkish)

Answer 5

ALMOST MOST MIDDLE EASTERN FOOD IS INFLUENCE BY TURKISH RECIPE IS THEY ARE THE MASTER,S OF COOKING BEST TASTE STUFF EGG PLAN, WITH MEAT AND RICE TOMATO STUFF WITH MEAT AND RICE GRAPE LEAVE STUFFED HUMMUS DIP FALAFEL GROUND MEAT WITH SPICE,S RICE WITH NUT,S SALAD,S SWEET,SALL KIND OF SEA FOOD CHICKEN LAMB MEAT WITH TOMATO SOU CE BEAN,S BBO SHISH KABOB CAN GO ON AND ON AND ON I'M HUN GREY NOW BUY TURKISH COFFE TO DIGEST ALL THIS FOOD (they call it the mud coffee

Answer 6

kebabs i.e. lamb,fish chicken ,meze is a selection of dishes,there is also souvlaki there are many and the best Turkish drink is Raki

Answer 7

Arnavut Cigeri (Lamb's Liver with Red Peppers * RATING * 5 out of 5 2 reviews
Servings [Reset]
Keys : East Side Dish Offal Meats Turkish Turkish Middle Eastern
Ingredients :

2smOnion, peeled, sliced 1/8 inch thick and separated into rings
1tblSalt
1/4tspSalt
1/4cupParsley, finely chopped and preferably flat leaf
1/4tspHot red pepper, crushed
1lbLamb's liver, trimmed and cut into 1/2 inch cubes, or 1 lb. calf's liver, trimmed and cubed
1/4cupRaki, or ouzo or pernod or any other anise flavored aperitif
1/4cupFlour
3/4cupOlive oil
Black pepper, freshly ground
2xRed Peppers, long, Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips

Method :

* Place the onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry. In a large bowl, toss the onions, parsley and red pepper together until well mixed. Set aside.
* Drop the liver into a bowl, pour in the raki and stir together for a few seconds. Then pour off the raki. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned. Stir in the remaining 1/4 teaspoon of salt and a few grindings of pepper. With a slotted spoon, transfer the liver to paper towels to drain.
* Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once.














Aubergine, Turkish Style * RATING * 5 out of 5 2 reviews
servings [Reset]
Keys : Aubergine Vegetables Turkish Turkish Middle Eastern Cold Room
Ingredients :

4medTomatoes, red ripe
3medAubergines -, (abt 1 lb ea)
2tblSalt, for draining
2tblOlive oil
4xGarlic cloves, crushed
3medOnions, sliced
1/4cupChopped fresh parsley
1/4cupCurrants, optional
1/2cupExtra-virgin olive oil
2xBay leaves, crumbled
1tspSugar
Juice of 1 lemon
Freshly-ground black pepper, to taste
Salt, to taste

Method :

* Dice the tomatoes and drain them in a colander for 1 hour. Discard the juice. Choose long and narrow aubergines if possible, about 1-pound apiece.
* Cut off stems and cut the aubergine in half the long way. Using a vegetable peeler, remove three long pieces of the peel, each about 1-inch wide, the long way. Move the peeler back and forth. This will help the moisture flow out of the aubergine. Using a large metal spoon, scoop out a bit of the aubergine, leaving a boat that has very thick sides and bottom. Coarsely chop the scrapings and reserve. Sprinkle the 2 tablespoons of salt equally on each aubergine boat and set it on a rack to drain, skin side up, for 45 minutes. In the meantime, prepare the filling. Heat a large frying pan and add the 2 tablespoons of olive oil and the garlic. Saute for a moment and add the onions and chopped pulp from the aubergine. Saute until the onions are transparent but not discolored. Remove from the heat. Place the onions, garlic, aubergine scrapings, tomatoes, parsley and optional currants in a bowl and mix gently. Add salt and freshly ground pepper to taste. Wipe the aubergine boats dry with paper towels. Fill each with an equal amount of the above filling and place them in an ovenproof casserole just large enough to take them comfortably. Mix the 1/2 cup extra virgin olive oil with 1/2 cup water and the thyme, bay leaves, sugar and lemon juice. Pour 2 tablespoons of this mixture on top of each aubergine boat and pour remaining liquid in the bottom of the pan. Bring to a simmer, cover and simmer until the aubergines are quite soft, about 1 hour and 15 minutes. Remove from the heat and allow to cool with the lid on. Serve cold or at room temperature.
* Comments: This dish is so favored in Turkey that the name given the dish is literally "The priest fainted". There are several interpretations about what was going on. Some say the Imam, the priest, fainted from sheer gastronomical delight when presented with this dish. Others maintain he loved it so much he fainted when he was refused the dish. Another line is that he fell flat on the floor when he realized how much olive oil was used in the dish and how much it cost.





















Basbousa Bil Laban Zabadi (Basbousa with Yogurt) * RATING * 5 out of 5 1 reviews
Servings [Reset]
Keys : Desserts Turkish Turkish Middle Eastern
Ingredients :

1cupSugar
1/3cupWater
1/2xLemon (juice only)
1/2lbUnsalted butter
1/3cupBlanched almonds
1/2cupYogurt
3/4cupSugar
1cupSemolina
1tspBaking powder
Few drops vanilla extract
Whipped cream

Method :

* Make a thick syrup by boiling the sugar, water and lemon juice together and simmering until it thickens. Allow to cool and chill. Melt half of the unsalted butter. Toast the blanched almonds and chop them finely. Beat the yogurt with the sugar in a large mixing bowl. Add melted butter and all remaining ingredients except the cream, and beat well until thoroughly mixed. Pour into a large rectangular buttered baking tray and bake in a 400 degree oven for 30 min. Pour the cold syrup immediately over the hot basbousa as soon as it comes out of the oven. Cut into lozenge shapes and return to the oven for 3 more minutes. Serve soused with other half of butter, melted, and spread with whipped cream.

Answer 8

Best food i ve ever tasted.

Answer 9

pilav,kuru fasulye,içli kofte,gözleme,mantı...I love all of them

Answer 10

shawarma...yum yum