Get the latest Garlcky flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/garlcky This salads is very good for body ..its helps for detox ... http://www.grouprecipes.com/105298/dill-salads-with-yogurt.html we made this one with ıvy leaves.. is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Uzbekistan, Libya, Egypt, Albania, Algeria, Azerbaijan, Armenia, Afghanistan, Jordan, Syria, Kuwait, Lebanon, the Palestinian Territories, the Balkans, Greece, Cyprus, Iraq, Iran, Northern Sudan, Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt. Dolma is a verbal noun of the Turkish verb dolmak "to be stuffed", and means simply "stuffed thing".[1][2] Historians J. Ash and Dalby both speculate that the dolma (or dolmathes in Greek) is a pre-Ottoman dish, only taking its Turkish name later, having been made during the early Byzantine period in Greece.[3][4] Dolma, strictly speaking, is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to courgette, tomato, pepper, eggplant and the like; stuffed mackerel, squid and mussel are also called "dolma". Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called 'sarma' though in many languages, the distinction is usually not made. Sarma is derived from the Turkish verb sarmak which means to wrap. Other variants derive from the Turkish word for 'leaf', yaprak. Dolma cooked with olive oil without minced meat is sometimes called "yalancı" which literally means "liar", "false" or "fake" in Turkish.[5] It is "fake" because it does not contain meat. In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak' (meaning leaf in Turkish); in others, it is a translation, sometimes the two have distinct meanings: Albanian: japrak; In Azerbaijan, small portions of minced lamb meat (or lamb-and-beef) are mixed with leek and rice. They may be wrapped into grape or cabbage leaves, or be stuffed into eggplants, green peppers, tomatoes, apples or quince. The most common varieties of the Azerbaijani dolma are yarpag dolmasi (grape leaf dolma), kalam dolmasi (cabbage leaf dolma), pomidor dolmasi (tomatoes leaf dolma), badimjan dolmasi (eggplant dolma), bibar dolmasi (green pepper dolma), yalanchi dolma (lit. "false dolma"; meat replaced by rice), pib dolmasi (meat wrapped into linden leaves picked up in mid-May), dali dolma (meat mixed with rice, peas, rapontica, dill and/or mint and stuffed into eggplants), lavangi dolmasi (originated in the Talysh region; baby eggplants stuffed with fish), shirin dolma (lit. "sweet dolma"; meat mixed with chestnuts, plums and concentrated grape juice, and wrapped into cabbage leaves). Sour clotted milk is used as a sauce. Usually the three vegetables are cooked at the same time in the same pan. The stuffing is delicious on its own. Sometimes people add split peas to the filling, but it is only a matter of taste and is therefore optional. Also, eggplant shells are prepared in various ways before they are stuffed. Some blanch them in boiling water, some fry, some make a slit alongside the vegetable, some simply cut off the hat, scoop out the flesh and fill up the cavity with the stuffing. In Turkey, there are two main categories of dolma; those filled with a meat mixture: minced meat ("kıyma"), onion, pinenut, rice, oil and some spices; and those filled with a rice mixture (without meat): rice, olive oil, pinenuts, currants (or dried figs/cherries), herbs (fresh parsley and mint) and spices (usually allspice, cinnamon and black pepper). Meat dolma is always eaten hot; meatless ones, "zeytinyağlı dolma" (dolma with olive oil) - "yalancı dolma" (false dolma), usually at room temperature, as a meze. Dolma with meat is a main course and always served with yogurt. An egg-milk based sauce is sometimes used for yaprak sarma with meat in some regions. Common types include peppers (biber dolma), eggplant/aubergine (patlıcan dolma), zucchini/courgette (kabak dolma), plum (erikli dolma), collard greens (karalahana dolma), vine, chard and cabbage leaves (sarma), zucchini flowers (çiçek dolma) or mussels (midye dolma). Tomatoes, pumpkin and some fruits such as quince, apple or melon are also used to make dolma in Turkish cuisine. Mumbar dolması is an interesting type of dolma for which the intestines of sheep are filled with a mixture of rice and meat and bean. In some regions rice is replaced or mixed with bulgur (pounded wheat). The inner part of some vegetables or fruits (which are hollowed out) can be added into the filling In Cyprus stuffed vine leaves are called koupepia (Greek). Greek Cypriots call the rest of the stuffed vegetables either gemista (which means something stuffed in Greek) or dolmades (as a plural for dolma). When they stuff with spices and rice, they call them pseftika (fake) and this is done either for fasting or especially when they stuff zucchini flowers. Among Albanians, minced meat (usually beef), rice and sliced potatoes are cooked in spices (salt, pepper, vegeta (food), paprika), folded into large leaves of steamed or boiled collard greens, then baked. There are other variations depending on personal taste and availability. White cabbage is used mainly among Albanians in Kosovo, whereas Albanians in Montenegro use alternately collard greens or white cabbage. In Kosovo, this dish is known as "sarma." In Armenian cuisine, minced lamb meat or beef is mixed with rice and wrapped into grape leaves (tpov tolma - թփով տոլմա) or occasionally in cabbage leaves (kaghambi tolma - կաղամբի տոլմա). This dish is condimented with coriander, dill, mint, pepper, cinnamon and melted butter. Sometimes chestnuts and peas are part of the mix. Yogurt with garlic is often used as a sauce. Eggplants, potatoes, tomatoes, peppers, onions, quince and apples are also stuffed with lamb meat or beef and also called dolma. Echmiadzin tolma utilizes eggplants, green peppers, tomatoes, apples, and quinces. Although there are varying styles of how dolma is made. In Romania, they are wrapped either in grape leaves (sarmale în foi de viţă), in cabbage leaves (sarmale în foi de varză) or in bell peppers (ardei umpluţi). They are often eaten with hot mămăliga and sour cream or yogurt. Kåldolmar is a Swedish dish inspired by dolma, probably brought to Sweden by king Karl XII who was held captive by the Turks in Bender after losing the Battle of Poltava against the Russians. It is made of cabbage instead of grape leaves and contains minced pork or beef and rice. It is eaten with boiled potatoes, brown sauce and lingonberry jam. http://www.grouprecipes.com/99353/stuffed-ivy-grape-leaves.html This one is stomich soup or trip soup ..we have many ishkembe soup restaurants in here ..its very garlicky ....but when we drink this soup... we feel better :our head and stomich getting better:)but if u dont wanna smell teribble dont use too much garlck..well my mom makes different way she uses milk and makes without garlick ..ı think ı love my moms style:) http://www.grouprecipes.com/98576/turkish-iskembe--stomachs-soup.html When ı go holiday ,always eat this chicken in Antalya -kaş ..ı learned 20 years ago and now here its my summer time chicken:) The first pictures of chickens in Europe are found on Corinthian pottery of the 7th century BC. The poet Cratinus (mid-5th century BC, according to the later Greek author Athenaeus) calls the chicken "the Persian alarm". In Aristophanes's comedy The Birds (414 BC) a chicken is called "the Median bird", which points to an introduction from the East. Pictures of chickens are found on Greek red figure and black-figure pottery. In ancient Greece, chickens were still rare and were a rather prestigious food for symposia. Delos seems to have been a centre of chicken breeding. An early domestication of chickens in Southeast Asia is probable, since the word for domestic chicken (*manuk) is part of the reconstructed Proto-Austronesian language (see Austronesian languages). Chickens, together with dogs and pigs, were the domestic animals of the Lapita culture, the first Neolithic culture of Oceania. Chickens were spread by Polynesian seafarers and reached Easter Island in the 12th century AD, where they were the only domestic animal, with the possible exception of the Polynesian Rat (Rattus exulans). They were housed in extremely solid chicken coops built from stone. Traveling as cargo on trading boats, they reached the Asian continent via the islands of Indonesia and from there spread west to Europe and western Asia.The history of chicken is long and complicated. "The origins of the domestic fowl (Gallus domesticus, as the Romasn named it) go back tens of thousands of years. Charles Darwin, observing the Red Jungle Fowl of southeast Asia, identified it as the progenitor or the modern barnyard chicken. Some present-day archeologists assume the time of domestication to be in 3000B.C. and, following Darwin's lead, the place India, or the Indus valley. Others perfer Burma and others the Malay Peninsula. There is evidence that chickens were known in Sumer in the second millenium and the Sumero-Babylonian word for the cock was "the king bird."..In Egypt we find mention of chickens as early as the Second Dynasty...references in Greek writings of the fourth century B.C. to the fact that the Egyptians kept chickens and , moreover, that they were able to incubate large numbers of eggs...Indeed it was no accident that Egypt, like ancient China, was a mass society which mastered the technology of large-scale incubation. Some four thousand years ago the Egyptians invented incubators capable of hatching as many as ten thousand chicks at a time...From Greece, the chicken spread to Rome...When the Romans conquered Britain, they brought chickens with them...But they also found domestic fowl already there." "Chicken. The Indian jungle fowl. Gallus gallus, is the acknowledge progenitor of domestic fowls the world over. It is native to a wide region all the way from Kashmir to Cambodia, with perhaps the centre of origin in the Malaysian land mass. The bird may have been domesticated not as a source of meat, but for purposes of divination...the fowl is a scavenger, and perhaps for this reason, the domestic fowl frequently finds a place in lists of foods prohibited for brahmans. For example, the Manusmriti includes in this category the domestic pig and the domestic fowl, and in AD 916 the visitor A-Masudi records prohibition agains 'cows, tame poultry, and all kinds of eggs among the people'...Other travellers however note the consumption of chicken as food. Chicken kabob, paloa with murgmasallam, and roasted fowl (dojaj) all figure in meals served at the Delhi Sultanate corut. In Vijayanagar, Domingo Pases remarks on 'poultry fowls, remarkably cheap', and in AD 1780 Mrs. Eliza Fay serves 'roast fowl' for lunch in Calcutta. Since good beef was scarce or unavailable, the domestic fowl was indeed the great colonial standby, whether at home or when travelling." --- "Chicken, the domestic or barnyard fowl, native to India; source of meat and of eggs. The earliest sources for the presence of chickens in Euope are Laconian vases dated to the sixth century BC (the chickens identified by some in early Egyptian and Minoan wall paintings are in fact guinea fowl). Greek texts of the fifth century call chickens alektryones awakeners (a salient trait)...Several varieties of chicken are mentioned in ancient sources." "The chicken (Gallus gallus or Gallus domesticus) is generally considered to have evolved from the jungle fowl...which ranges throughout the area between eastern India and Java....Debates regarding the origin and spread of the domestic chicken focus both on its genetic basis and the "hearth area" of its inital domestication...archaeological evidence [shows] domestic chickens to be present at China's Yangshao on Peiligan Neolithic sites, which dated from circa 6000to 4000 B.C. As a consequence, because wild forms of Gallus are entirely absent in China, and as the climate would have been inimical to them in the early Holocene, it seems likely that chickens were domesticated elsewhere at an even earlier date. in the absence of evidence from India, Southeast Asia (i.e. Thailand) has been put forward as a likely hearth area...Although chickens are strongly associated with egg production in European and neo-European cultures, elsewhere they have very different associations..." "Hen/chicken breeds: Domesticated versions of the species Gallus domesticus. Their wild ancestors are thought to be several species of jungle fowl, of the same genus, native to the Indian subcontinent and SE Asia. Remains from Chinese sites indicated that the birds could have been domesticated as early as the 2nd millennium BC. However, their diffusion westwards was a long process. They probably reached Britain, for example, with Celtic tribes during the 1st century BC. They had arrived in Greece, probably from Persia, about 500 years before that, and there are numerious references tin classical literature, for example to their being served as food at symposia. The Romas bread hens for their meat, selecting docile, heavy birds...An old English breed, the Dorking, also shares these characteristics, leading to speculation that ancestors of these birds flourished in Roman Britain...In 1815 Bonington Moubray was able to specify 12 hen breeds (in his Pracitcal Treatise on Breeding, Rearing and Fattening all Kinds of Domestic poultry, a book which formalized the husbandry of poultry in Britain." ABOUT CHICKEN DISHES "Chicken dishes are possibly the most nearly ubiquitious menu item of a non-vegetarian kind. They may be taboo in certain circumstances in some cultures, but are generally available to all irrespective of religion and with fewer financial constraints than other flesh. The history of the species... --once something of a luxury for most people--into an inexpensive meat, lacking flavour and provoking uneasy qualms of conscience...This consideration applies in many parts of the world...The lack of flavour has meat that chickens are particularly suited to dishes which involve distinct added flavours. Many ethnic cuisines are rich in such dishes, and many of them have become popular in the western world on tables where they would formerly have been seen as almost unimaginably exotic....Among well known or particularly interesting dishes are the following: Hindle wakes (medieval)...Coronation chicken (Queen Elizabeth II), Chicken a la Kiev (20th century Russia), Southern fried chicken (United States), and Tampumpie (Solomon Islands)." http://www.grouprecipes.com/97654/marinade-chicken-with-honey-basil-sauce.html A nice Mexican dish to help keep you warm on cold days. Or one to keep you cool on hot days. http://www.grouprecipes.com/43505/mexican-beef-tips.html Marinated mushrooms are so easy to make and taste better than store-bought. Sliced marinated mushrooms add texture and tang to all sorts of sandwich fillings. They make a great appetizer. My husband eats a whole batch as a snack. http://www.grouprecipes.com/33619/marinated-mushrooms.html This is amazing. So many great flavors going on and the sauce is phenominal. Enjoy http://www.grouprecipes.com/11077/fried-mixed-vegetables-with-sauce.html