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food food Presentation Transcript

  • FOOD Anıl -Weronika
  • İSKENDER KEBAB IS ONE OF THE MOST FAMOUS MEAT FOODS OF NORTHWESTERN TURKEY AND TAKES ITS NAME FROM ITS INVENTOR, İSKENDER EFENDI, WHO LIVED IN BURSA IN THE LATE 19TH CENTURY. IT CAN BE ASSUMED TO BE DERIVED FROM A VERTICALIZED VERSION CAĞ KEBAB, FROM ERZURUM. IT IS A KIND OF DÖNER KEBAB PREPARED FROM THINLY CUT GRILLED LAMB BASTED WITH HOT TOMATO SAUCE OVER PIECES OF PITA BREAD AND GENEROUSLY SLATHERED WITH MELTED SHEEP BUTTER AND YOGURT. ADDITIONALLY, ONE CYLINDRICAL KÖFTE CAN BE PLACED ON TOP. IT IS COMMONLY CONSUMED WITH ŞIRA AS A DRINK TO AID DIGESTION. TOMATO SAUCE AND BOILING BUTTER ARE SOMETIMES POURED OVER THE DISH, AT THE TABLE "KEBAPÇı İSKENDER" IS TRADEMARKED BY YAVUZ İSKENDEROĞLU, WHOSE FAMILY STILL RUNS THE RESTAURANT IN BURSA. THIS DISH IS AVAILABLE IN MANY RESTAURANTS THROUGHOUT THE COUNTRY MOSTLY UNDER THE NAME "İSKENDER KEBAP", "BURSA KEBABı", OR AT TIMES WITH AN ALTERNATIVE ONE MADE UP BY THE SERVING RESTAURANT SUCH AS "ULUDAĞ KEBABı". FROM TOP TO BOTTOM WITH A SPECIAL KNIFE.
  • PIEGUSKI :) COMPONENTS : 2 CUPS OF FLOUR 1 CUBE OF MARGARINE 1 CUP OF SUGAR 1.5 TEASPOONS BAKING POWDER 1 EGG 1 DARK CHOCOLATE 1 CUP NUTS
  • CHOCOLATE AND NUTS WITH A KNIFE CUT INTO SMALL PIECES:
  • GRING MARGARINE WITH SUGAR TO WHITE:
  • THEN ADD THE EGG AND CHOCOLATE AND NUTS. WE GET THE DOUGH WITH THE CONSISTENCY OF VERY THICK CREAM
  • The dough : we make small balls (balls wich sticky so every time sook your hands in water). Put balls on a baking tray ovens, for example, paper lined in rows 4 x 4 balls, and arrange an a baking try rectangular 4 x 3 balls in large increments: