Turkish Regional Dishes

1. Our Regional Dishes
Prepared by Pınar BAYKARA

3. İzmir Meatball
4 medium potatoes
6 green peppers
3 medium tomatoes
a teaspoon of tomato paste
Half teaspoon of black
pepper
1 teaspoon butter
a cup of sunflower oil (for
frying)
a teaspoon salt
For the meatballs
500 gr ground meat (low
fat)
1 onion
3 slices of stale bread
1 teaspoon salt
1 teaspoon black pepper
1 bunch of parsley

6. Çaput Aşı (Rice with Meat and Vine Leaves )
a cup of rice
1.5 cups of hot broth
30 g butter
50 ml verjuice
100 gr lamb
10 ~ 12 fresh vine leaves
Salt
Black pepper
Cumin

9. AŞURE ( a kind of dessert )
 1250 g. Wheat
 600 gr. Beans
 600 gr. Chickpea
 600 gr. Grapes
 600 gr. dried apricots
 600 gr. Figs
 3 apples
 a cup of rice
 2 kg. sugar
 Half tea cup of rosewater
 3 cups of milk
 Water
Covering with :
 Pomegranate
 Nuts
 Walnut
 Cinnamon
 Currants
 Pistachios

10. TheAshure is a Turkish dessert that is made
of a mixture consisting of grains ,fruits
and nuts.In history, it is claimed that
when Noah's Ark came to rest on Mount
Ararat in the northeastern Turkey ,Noah’s
family celebrated with a special dish.
Since their supplies were nearly
exhausted, what was left (primarily grains,
dried fruits and etc.) was cooked
together to form a pudding , what is now
called Aşure.

14. Dried stuffed aubergine
 15 pieces of dried stuffed
aubergine
 1.5 cups of rice
 1 tablespoon red pepper paste
 1 tablespoon tomato paste
 1 onion
 1 green pepper
 2-3 cloves garlic
 4-5 bunches of parsley
 2 bunches of fresh mint or a
teaspoon of dried mint
 Half teaspoon of dried basil
 1 teaspoon of cumin
 1 teaspoon of black pepper
 2-3 tablespoons of pomegranate
syrup
 A quarter cup of olive oil (into)
 2 tablespoons of olive oil (top)
 3 - 3,5 glasses of water)

19. Stuffed grape leaves with olive oil
1 kg of grape leaves
2 cups of rice
2 medium onions
1 cup of olive oil
1 teaspoon of mint, paprika, black pepper
5-6 bunches of parsley
Currant or peanut can optionally be added

24. TARHANA

27. Tarhana Soup
3 tablespoons of granulated
Tarhana
1 tablespoon of tomato paste
1 tablespoon of butter
1 teaspoon of mint
Salt
1 teaspoon of chili powder

30. In the old times it was also used to be eaten at
breakfast

32. KEŞKEK ( traditional meal with meat and
wheat )
500 gr. lamb, boned meat
500 gr. wheat
1 tablespoon of butter
1 teaspoon of salt
1 teaspoon of chili powder

34. It is often served at weddings

35. GÖZLEME
INGREDIENTS:Flour, water, ferment, olive oil,nettle ,
cheese,spring onion,spinach

36. Preparing process

37. AYRAN
Yogurt is an important element in Turkish cuisine. One of the most common
Turkish drinks, ayran, is made from yogurt. Especially,ayran is drunk in the
summer time.It is drunk cold.
INGREDIENTS: Yogurt, salt , water

38. HELVA (DESSERT)
INGREDIENTS:Semolina, Oil, Water, Sugar,Pistachio nut or
Walnut
Helva is cooked on special occasions such as weddings ,
funerals. It is served to the guests.