Turkish soups
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This document provides recipes for three Turkish soups - Red Lentil Soup, Rice and Yogurt Soup, and Red Lentil and Bulgur Soup. The Red Lentil Soup recipe calls for red lentils, potato, onion, flour, salt, dry mint and red pepper. The Rice and Yogurt Soup recipe includes rice, flour, egg, yogurt, salt and dry mint. The Red Lentil and Bulgur Soup recipe lists red lentils, onion, fine bulgur, rice, tomato paste, salt, dry mint and red flake pepper as ingredients.
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This document provides a recipe for making potato fritters in 7 steps. It lists the ingredients needed which include 500g of potatoes, garlic, sugar, salt, pepper, an egg, oil, and parsley leaves. It then outlines the steps which are to peel and cut the potatoes and garlic, mash some ingredients together, shape and coat the potato pieces in egg, and deep fry until golden brown. The finished fritters are then served on a plate.
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This document provides a recipe for making potato fritters in 7 steps. It lists the ingredients needed which include 500g potatoes, garlic, sugar, salt, pepper, an egg, oil, and parsley leaves. The instructions explain how to peel and cut the potatoes, mash the garlic and spices, shape the potato mixture and coat in egg, then deep fry until golden brown. The finished fritters are served on a plate.
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The document provides recipes for several traditional Turkish dishes and drinks. The Tarhana Soup recipe describes mixing flour, tomatoes, peppers and onions to make a thick dough that is dried and later rehydrated for cooking. The Çiğ Köfte recipe is for raw meatballs made with minced meat, bulgur, walnuts and spices. The Çerkez Tavuğu recipe is for a chicken dish where the shredded meat is mixed with a walnut and bread sauce. The İçli Köfte recipe provides instructions for cooking beans and mixing them with a garlic and herb dressing. The Künefe dessert recipe layers shredded pastry with pistachios and syrup. Finally
Reliable travel guide Healthy Diet Products
This document contains recipes for several soups and main dishes from different cuisines:
1. The first recipe is for Croatian Salted Pork and Sauerkraut Soup, which can be eaten as a hearty soup or main meal and contains sauerkraut, salt pork, potatoes, and beans.
2. The second is a Bulgur, Sausage and Rosemary soup containing bulgur wheat, sausage, chicken broth, vegetables, and rosemary.
3. The third is a Green salad with roasted chicken containing lettuce, endives, rocket, tomatoes, carrot, chicken, and a yogurt-based dressing.
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This recipe provides instructions for making lemon butter swai fish. The fish is seasoned with black pepper and garlic and cooked in vegetable oil until opaque. The fish is then topped with a sauce made from melted butter, white wine, lemon juice, salt, and Italian seasoning. All ingredients are cooked together briefly before serving the lemon butter swai fish.
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This thesis analyzes 40 Turkish art music songs from 4 randomly selected maqams using fractal dimension. The songs are restricted to the sofyan rhythmic form to check statistical significance. The fractal dimensions of the songs are calculated using two different methods and scattering diagrams. Standard deviation and mean fractal dimensions are also calculated to check the relationship between fractal dimension and maqam. Statistical tests are applied to analyze the results. The study finds that fractal dimension can provide information about the nonlinear dynamical nature of the songs. It also finds that maqams may have distinct fractal dimensions at low resolutions but similar dimensions at high resolutions.
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Turkish art music has developed in two areas: classical and folk music. It originated from Ottoman court music which was influenced by Arabic, Persian, and Turkish styles and based on modes and human voices. There are approximately 24 unequal intervals and over 200 musical modes in Turkish music. Many traditional instruments are used like the ud, tanbur, kemence, ney, kanun, and kudum. Turkish music is also categorized into religious, military, mosque, and mystical styles. The history of Turkish art music spans from the 9th century to today and progressed through pre-classical, classical, romantic, and contemporary periods as musical notation was introduced.
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The document discusses two traditional Turkish musical instruments:
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- 1. TURKISH CUISINE Turkish Soups with Recipe’s Mercimek Çorbası Red Lentil Soup Ingredients: 2 c red lentils 1 potato 1 onion 1 T flour Salt, dry mint, red pepper 4-5 T oil Go through lentils to remove stones etc. and wash. Grate potato, and dice onion finely. Saute onion in a pot in 2T oil until transparent, then add the flour. Once the flour has browned a bit, add 9-10 c water. Add lentils, salt and potato and cook till the lentils are soft and falling apart, then either pass through a large strainer or puree with a blender. Heat 3 T oil or butter in a small frying pan, add mint and red pepper, sauté a minute or so and add to soup. Serve hot. Yayla Çorbası Rice and Yogurt Soup Ingredients: ½ c rice 2 T flour 1 egg 1 ½ c yogurt 3-4 T vegetable oil Salt, dry mint Wash rice and simmer in 10 c of water. Whisk together yogurt, egg and flour and cook in another saucepan on low heat, stirring constantly. Add, beating with a whisk, to the boiling rice. Add salt and allow to simmer together a few minutes. Sauté the mint in the oil for a minute and use as a garnish when serving. Ezo Gelin Çorbası Red Lentil and Bulgur Soup Ingredients: 2 c red lentils 1 onion, minced ½ c fine bulgur ½ c rice 2 T tomato paste Salt, dry mint, red flake pepper 4-5 T vegetable oil Go through lentils to remove stones and other foreign objects, rinse well. Saute onions in the oil till transparent, add tomato paste and sauté a bit more. Add lentils, bulgur, rice, salt, mint and pepper and cook for 10 minutes in a pressure cooker or around 40 minutes in a regular pot, till lentils are falling apart. Serve hot with lemon juice.