This document provides recipes and information about traditional Turkish foods including mantı yufka sarma, lahmacun, döner, baklava, güllac sütlaç, etli kuru fasulye, karnıyarık, kebap, okra dish, vegetable stew, hamsı tava, stuffed peppers, gavurdağı salad, boza, and şalgam. The recipes include instructions on ingredients and preparation methods for these classic Turkish dishes.

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2. TRADİTİONAL FOOD OF TÜRKİYE
MANTI YAPRAK SARMA
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3. LAHMACUN TANTUNİ
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4. DÖNER
HÜNKAR BEĞENDİ
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5. BAKLAVA
ŞEKERPARE
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6. GÜLLAÇ SÜTLAÇ
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7. ETLİ KURU FASULYE
(White Beans with Meat)
• Wash white beans, place them in a pot and cover with
water. Leave them in water overnight or for at least 12
hours.
• The next day, cook them with the same water till beans
get soft over low heat. You could add baking soda to
have softer beans quicker. When they are soft, add
half a tbsp of salt.
• In another pot, sauté chopped meat with oil till they are
brown. Then add onions and sauté for 2-3 minutes over
medium heat. Stir in peppers and tomato paste. Add one
cup of hot water and salt, and then simmer till the meat
is soft.
• Transfer the cooked white beans into the pot. Simmer
for 10 minutes over low heat.
Serve White Beans with Meat, with pilaf or over pilaf.
Also cacik and pickled vegetables are good to go with
this recipe.
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9. KARNIYARIK
Ingredients
• 300 gr mince lamb
• 8 Aubergines
• 1 Onion
• 1 Tomato
• 2 Long Green Pepper
• 2 Cloves Garlic
• Water
•Olive Oil
• Tomato paste
• Parsley
• Sugar, Salt, Pepper
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• Split the aubergines lengthways and cook in some oil on a high heat.
• Brown the grated onion with the mince in some of the oil and add a
little water together with the tomato paste and grated garlic.
• Place the split aubgergines in a large pan with some oil and water
then fill with the cooked mincemeat mixture.
• Place a round of tomato on top of each with some green pepper rings
and cook covered for 20 min.
• Serve hot garnished with crushed parsley.

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11. KEBAP
 t is the name given to meat dishes that
are cooked on barbecue, oak charcoal or
wood oven, and also cooked in ovens
today.
 It is either kept directly on the fire or
cooked without water in a bowl. Although
most of these dishes are grilled, stewed
dishes such as goat kebab are also called
kebabs.
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12. OKRA DİSH
 Wash and extract okra. Fry the finely
chopped onion in olive oil. Add the
peeled and diced tomato on it.
 Continue frying for another 1-2
minutes. Add boiling water and bring
to a boil. Add okra and salt and leave
to cook for 20-25 minutes over
medium heat.
 Turn off the heat and add lemon juice.
 Serve hot or lukewarm.
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13. VEGETABLE STEW
 Clean the onions and cut them into cubes.
 Peel the eggplants and cut them into cubes,
soak them in salted water for 10 minutes so
that they do not darken.
 Chop the peppers. Peel and dice the courgettes,
potatoes and tomatoes.
 Grease the base of a medium deep casserole
with oil and spread the meat.
 Add diced potatoes, eggplant, peppers,
zucchini, onions and tomatoes on top. In a
separate pan, melt the butter and fry the
pepper paste and ground red pepper.
 Pour over vegetables. Season with salt and
pepper.
 Add 1.5 cups of water. Cover it with aluminum
foil. Cover the stew. Bake in 1 preheated oven
for 1.5-2 hours.
 Take it from the oven and leave it to rest.
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14. HAMSİ TAVA
 İngredients
1 pkg (454gr- 1lb) frozen anchovy, defrosted
1/3 cup flour
1tsp salt
½ cup sunflower oil/ canola oil/ corn oil (optional)
 Cut the heads off (optional, heads absorb too much
oil). Gut the anchovy and wash with cold water, drain.
Put them in a bowl, sprinkle the salt and blend.
 Pour the oil into a large skillet and heat it up over
high-medium heat. Place the flour in a plate and dip
the anchovy by holding from its tail. To remove the
excess flour, shake the fish off.
 Fry till they turn to a red fried color, approximately
for 4-5 minutes. Turn halfway through. When they
are done, place the fried anchovy on a plate with
paper towel to absorb the excess oil. Serve with
lemon.
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15. STUFFED PEPPERS
 Clean our bell peppers.
 Chop the onions and tomatoes.We will use the
edges of the tomatoes to cover the peppers, so it
would be better if we cut what we will use to cover
them first.
 Add onion, rice, tomato paste, parsley, tomato,
black pepper, salt, mint and a little oil in a bowl and
mix well.
 Fill the peppers with this.
 Put the peppers in a pot.
 Put hot water into the container in which we made
the mortar.
 Add 1 tablespoon of tomato paste to the water we
put in the bowl so that it is half the size of the
peppers, and let's melt it.
 Let's pour this mixture in the pot until it reaches
half the peppers
 Then, drizzle a little oil or olive oil over the peppers.
 Let's cook our food on low heat.
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16. GAVURDAĞI SALAD
 Chop the tomatoes and green
peppers into small pieces.
 Chop the onion finely and rub it
with salt. Finely chop the green
onions and parsley.
 Bring all the ingredients together
in a large bowl and mix.
 Sprinkle walnuts on it and drizzle
with olive oil and pomegranate
syrup.
 Add the sumac, mix them well
and put them on a serving plate.
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17. BOZA
Boza is a traditional Turkish drink that can be prepared with millet, corn or
bulgur… Unlike any other beverage, boza dates back to Mesopotamia, 8-9
thousand years ago. While boza, which was frequently consumed during the
Ottoman period, was produced in places called "Bozahane", it started to be
produced in Middle East, Central Asia, Balkan and African countries.
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18. ŞALGAM
 Turnip juice or shortly Turnip is a drink unique
to Çukurova, made with turnip, a plant
belonging to the Cruciferous family.
 It is made by mixing "turnip plant" and "black
carrot", which are a kind of beet, with water
and adding salt. This mixture waits for a
certain time to ferment and at the end of that
time it becomes turnip juice.
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19. Thank you for listening to us…
ErdemKehya
Melis Yıldız
Doğanur Doğan
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