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Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
Politiki Kouzina by Ragip, 8th Nov 2009
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Politiki Kouzina by Ragip, 8th Nov 2009

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  • 1. Κουζίνα Οθωμανική; Τούρκικη; Πολίτικη ;
  • 2. Ottoman Cuisine <ul><li>Popularity of the word “Ottoman” in culinary </li></ul><ul><li>Refers to history and geography </li></ul><ul><li>Palace, elitism, extravaganza, spectacle </li></ul><ul><li>Perfection of cooking, banquets, table of the sultans </li></ul><ul><li>Variety of ingredients and secret of spices </li></ul>
  • 3. Ottoman Cuisine <ul><li>Oriental mystery?? – No!! </li></ul><ul><li>Let’s take it simple…  </li></ul>
  • 4. Ottoman Cuisine – a mixture <ul><li>Nomadic lifestyle </li></ul><ul><li>Adoption of Islam </li></ul><ul><li>Arabic and Persian influence </li></ul><ul><li>Byzantium and Balkans </li></ul><ul><li>Spice Road and trade </li></ul><ul><li>Importance of the food and the cook </li></ul>
  • 5. Turkish Cuisine… where and what <ul><li>Equals to Ottoman or Istanbul? </li></ul><ul><li>Aegean: similar to Greek cuisine </li></ul><ul><li>Central Anatolia: pastries, pourgouri,meat, potato, beans, yoghurt, butter </li></ul><ul><li>East/South-East: meat, lentil, tomato, spice, butter </li></ul><ul><li>Black Sea: Fish, corn, cabbage, beans </li></ul><ul><li>Thrace and Marmara: dairy products, lamb, cereals </li></ul>
  • 6. and… how to eat? <ul><li>A simple menu: Appetizer, soup, meat dish served with rice, a cold dish, dessert and coffee or tea followed by fruit. </li></ul><ul><li>Salty breakfast: Olives in the morning?? </li></ul><ul><li>Eating together, not alone… </li></ul><ul><li>Coffee or tea? </li></ul><ul><li>Alcohol is forbidden, right? </li></ul><ul><li>Where are the long Mediterranean dinners? </li></ul>
  • 7. Recipes… <ul><li>Ezme (crushed spicy tomato salad) </li></ul><ul><li>Yayla Çorbası (Yoghurt Soup) </li></ul><ul><li>Hünkar Beğendi (Sultan’s Delight) </li></ul><ul><li>Çoban Kavurma (Shepherds Casserole) </li></ul><ul><li>Pilav (Pilafi – rice) </li></ul><ul><li>Pazı Borani ( Σέσκουλο Borani) </li></ul><ul><li>Künefe </li></ul>
  • 8. Ezme (crushed spicy tomato salad) <ul><li>2 onions </li></ul><ul><li>2 green peppers </li></ul><ul><li>2 tomatoes </li></ul><ul><li>1-2 cloves of garlic </li></ul><ul><li>Parsley </li></ul><ul><li>Dill </li></ul><ul><li>Fresh mint </li></ul><ul><li>Red pepper paste </li></ul><ul><li>Oregan o </li></ul><ul><li>Salt, pepper,chilly pepper, lemon juice, olive oil </li></ul>
  • 9. Ezme (crushed spicy tomato salad) <ul><li>Peel the tomatoes </li></ul><ul><li>Remove the seeds of tomatoes and green peppers </li></ul><ul><li>F inely c hop or process all vegetables </li></ul><ul><li>Make sure that you drain the juice of the vegetables and discard it </li></ul><ul><li>Add red pepper paste, olive oil, lemon juice, chilly, oregano, salt and pepper </li></ul><ul><li>Mix them all in a bowl and serve </li></ul>
  • 10. Yayla Çorbası (Yoghurt soup) <ul><li>¼ cup of rice </li></ul><ul><li>5 glasses of water (can be mixed with chicken stock) </li></ul><ul><li>2 tablespoon s dried mint </li></ul><ul><li>2 cups of plain yoghurt </li></ul><ul><li>1 egg </li></ul><ul><li>2 tablespoon s flour </li></ul><ul><li>2 tablespoon s butter </li></ul><ul><li>1 tablespoon salt </li></ul>
  • 11. Yayla Çorbası (Yoghurt soup) <ul><li>Boil rice in 5 glasses of water with salt until (very) soft. </li></ul><ul><li>In a bowl, beat the egg and flour well, then stir in the yogurt. Thin mixture with 1-2 tbsp water. </li></ul><ul><li>Put the yogurt mix in a pot and start cooking. It's important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to adjust to heat. Cook on low heat for approximately 15 minutes and keep stirring. </li></ul><ul><li>Slowly pour in rice along with water into the soup. Keep stirring. First let it boil i n medium heat and then finish cooking in low heat for another 10 minutes. </li></ul><ul><li>Heat butter in a pan. Once it sizzles, add mint and stir for 20-30 seconds (don't let it burn). Then, pour it into soup. </li></ul>
  • 12. Hünkar Beğendi (Sultan’s Delight) <ul><li>500 gr boneless lamb </li></ul><ul><li>2 tablespoon s butter </li></ul><ul><li>2 onions </li></ul><ul><li>2 tomatoes </li></ul><ul><li>2,5 glasses hot water </li></ul><ul><li>5 aubergines </li></ul><ul><li>1,5 tablespoon flour </li></ul><ul><li>1,5 glass milk </li></ul><ul><li>Salt and oregan o </li></ul><ul><li>1 tablespoon vinegar or wine </li></ul><ul><li>2 tablespoon s grated yellow cheese </li></ul>
  • 13. Hünkar Beğendi (Sultan’s Delight) <ul><li>Chop the meat and cook until it has absorbed all liquids </li></ul><ul><li>Add finely chopped onions and butter </li></ul><ul><li>Add vinegar or wine </li></ul><ul><li>Add grated tomatoes, oregan o , hot water and salt. Cook the meat until it tender . </li></ul><ul><li>Grill the aubergines. Peel and leave them in water with lemon for 5 mins. Process them - or cut them into small pieces . </li></ul><ul><li>Heat butter in a pan. Add flour and bake it until golden . Add milk while you stir the mixture. Add aubergines and leave to cook for a couple of min ute s. </li></ul><ul><li>Add cheese, salt and stir quickly </li></ul><ul><li>Serve the aubergine mixture and place the meat sauce on top </li></ul>
  • 14. Çoban kavurma (shepperd’s casserole) <ul><li>1 kg boneless lamb </li></ul><ul><li>3 onions </li></ul><ul><li>3 green peppers </li></ul><ul><li>2 cloves garlic </li></ul><ul><li>2 tomatoes </li></ul><ul><li>Olive oil </li></ul><ul><li>Oregan o , salt, pepper </li></ul>
  • 15. Çoban kavurma (shepperd’s casserole) <ul><li>Chop the meat </li></ul><ul><li>Chop onions and peppers in rings </li></ul><ul><li>Crush the garlic </li></ul><ul><li>Place in a pot and cook for 5 mins stirring </li></ul><ul><li>Add a bit of oregan o and pepper and let simmer for about 1 - 1,5 hour </li></ul><ul><li>Peel the tomatoes and cut them in small cubes . Add tomatoes and salt 10-15 mins before the dish is cooked. </li></ul><ul><li>Add some extra oregan o before serving </li></ul>
  • 16. Pilav (Pilaf – rice) <ul><li>1 cup rice </li></ul><ul><li>2 glasses hot water/stock </li></ul><ul><li>Butter, salt, sugar, half a lemon </li></ul><ul><li>Soak the rice in water for half an hour and then drain it </li></ul><ul><li>Heat the butter in a large pan. Add the rice. </li></ul><ul><li>Cook the rice for 5 mins. Add sugar and salt. </li></ul><ul><li>Add hot water and the juice of half a lemon </li></ul><ul><li>Close the lid and leave it until it ’ s cooked. Do not stir at all . Pilaf will be ready when rice has absorbrd all liquids . </li></ul>
  • 17. Pazı Borani ( Σέσκουλο Borani) <ul><li>1 kg seskoulo/spinach </li></ul><ul><li>4 cups of strained yoghurt </li></ul><ul><li>4 cloves of garlic </li></ul><ul><li>2 onions </li></ul><ul><li>Butter </li></ul><ul><li>Red pepper </li></ul>
  • 18. Pazı Borani ( Σέσκουλο Borani) <ul><li>Wash and chop the greens </li></ul><ul><li>Boil water in a pot, add salt and the greens </li></ul><ul><li>Drain after 10 minutes </li></ul><ul><li>Once cool, make orange-size d balls </li></ul><ul><li>Heat the butter in a pan and add finely chopped onions. Cook until golden . Add the greens . </li></ul><ul><li>Mix yoghurt with garlic in a bowl., </li></ul><ul><li>Serve the greens , add yoghurt mixture on top </li></ul><ul><li>H eat some more butter in a pan and add red pepper. Dress the dish with this sauce. </li></ul>
  • 19. Künefe <ul><li>250 gr kadaifi </li></ul><ul><li>50 gr string cheese (a mild, rubbery, non-salty cheese – alternatively mozzarella or ανθότυρο ) </li></ul><ul><li>Butter </li></ul><ul><li>Sugar </li></ul><ul><li>Water </li></ul>
  • 20. Künefe <ul><li>Chop the kadaifi </li></ul><ul><li>Heat 1,5 tbsp butter in a pan and fry the kadaifi till golden </li></ul><ul><li>Layer a tray with half of the kadaifi pressing by hand </li></ul><ul><li>Add a layer of cheese and finish with the rest of the kadaifi. </li></ul><ul><li>Put it in the oven. When one side is cooked, reverse it and resume baking </li></ul><ul><li>Prepare a sweet syrup with 2 glasses of water and 2 tbsp sugar </li></ul><ul><li>Add the syrup on künefe before you serve. </li></ul><ul><li>You can dress it with pistacchio </li></ul>

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