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Traditional Turkish meals by students
 

Traditional Turkish meals by students

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Our traditional meals (Turkish team)

Our traditional meals (Turkish team)

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    Traditional Turkish meals by students Traditional Turkish meals by students Presentation Transcript

    •  The main ingredient is anchovies  This is a dish belonging to the Black Sea region
    •  2 tablespooons of corn flour  Half a tea cup of water  2 tablespoon of butter  2 cups of shredded cheddar cheese
    •  The raw material is black cabbage  It is really delicious.
    •  The secret of Tekirdag meatballs is attributed to meat used .  Red pepper sauce is served alongside.  This is a dish belonging to the province of Tekirdag
    •  It is a common dessert in Turkey and the Middle East.  Basic materials are semolina, flour, oil, sugar, milk, cream.  It is done on certain days and are distributed to neighbors.
    •  The taste is similar to a pizza pie.  It is Hatay’s (a city in the south) most famous pastry.
    •  The raw material is ground chicken.  served with onion salad and on lavash bread.  Grilled or cooked in a pan without oil.
    •  It is one of the famous dishes.  This is a dish you want to take extra care.  artichoke is filled with cubed meat and cooked.
    •  It is famous in Central Anatolia  Known as dough “cimcik”  The pasta dough is made by bending.  There is a similar flavor to ravioli.
    •  It is an appetizer especially eaten in southeastern parts.  It is made with roasted eggplant.  Poured on a lavash.  It can be eaten even in the event of a breakfast
    •  Put cubed stew meat, onions, tomato slices, meat, tomatoes.  Cook over medium heat for 2 hours  Cook in a container made of soil.  It can be cooked in the oven or on the stove.
    •  You put pistachion into the meat mixture.  This is a famous dish in Gaziantep.
    •  It is a meal in Black Sea Region.  Yogurt can be served with it.  You fill the black cabbage.
    •  Raw sesame seeds are used.  First, sesame seeds are roasted over the fire until the color becomes dark.  Later, honey and sesame are poured.  Finally, allowed to cool, poured onto tray.
    •  It is famous in Konya and Karaman  It is a cold dish  various spices are mixed and kneaded  eaten with pickles
    •  It is a famous dish especially in southern part of Turkey.  Usually baked in the oven.
    •  It is one of the indispensable food of Turkish cuisine.  Firstly boil beans  Then, cook with a pressure cooker.
    •  It belongs to Adana city.  The dough beads are made in conical shape.  It is usually done in Wedding or funerals.
    •  This is a dish of Gaziantep region  It is a kind of dumpling.  Bulgur turned into pulp obtained by filling the dumplings.
    •  The main ingredient is eggplant  Cooked meat, tomatoes and peppers are placed into eggplants.
    •  Known also as stuffed grape leaves  There are different varieties, such as minced meat wrapping  Put Squeezed lemon juice or eat yogurt place
    •  It is one of the most delicious dairy desserts of Turkish cuisine.  The main ingredients are rice, milk and sugar  You can Sprinkle cinnamon.
    •  In the Ottoman palace cuisine, it is one of the most popular dishes  Spectacular combination of eggplant with lamb.
    •  It is presented as one of the most popular local dishes of Turkey.  Kayseri is often associated with Dumplings  They are served with garlic yogurt.
    •  It is a well-known food of the province of Usak.  It Can be eaten every tme including breakfast in the morning.  There are many types of Tarhana soup
    •  It is consumed without cooking.  In it, there is raw meat.  It is a food of Sanliurfa region  It is served with lemon and lettuce.  Edible with lavash
    •  Künefe made ​​from shredded wheat and cheese and a dessert is served hot.  Belonging to the Eastern Mediterranean region.
    •  AFİYET OLSUN = GOOD APPETITE