Get the latest recipes from Kutadkubilik http://www.grouprecipes.com/people/kutadkubilik This salads is very good for body ..its helps for detox ... http://www.grouprecipes.com/105298/dill-salads-with-yogurt.html ı love this desserts ..when ı was going to universty our school rest.they made everyweek:)this one easy... cause dough is ready ... other ways it takes more time:) http://www.grouprecipes.com/105139/turkish-samsa-dessert.html Wafer cake (torcik waflowy, sometimes called pishinger) is very popular in Poland, but also in Russia and probably other east-european countries. Simply wafer sheets filled with differrent kind of creams. ı found this recipe from a blog..she has a big tallent..ı didnt fined her name but thanks to her for this recipe.. First of all, you need big wafer sheets http://www.grouprecipes.com/102407/waffle-cake-tutorial--vanilla-filling.html ı make every summer this roasted red peppers.. http://www.grouprecipes.com/99355/turkish-roasted-red-pepper-with-garlic-sauce.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 was in romania ı tried this soup..its similar turkish ishkembe soup(turkish trip soup) when we go bars or club after that we stop allways a nice ishkembe soup restaurant ..we drink this soup and go to bad..my GR friend Merlin told me ..mexican trip soup is kind of like that .. and he send me a nice recipe:):) well this one is romanian trip soup -ciorba de burta:) http://www.grouprecipes.com/98575/romanian-tripe-soup--ciorba-de-burta.html Kadayıf, just like baklava, is among the favorite desserts in Turkey..And künefe, as a type of kadayıf..But what are they? Kadayıf, is the name given to both the half baked string- shaped dough, as well as the dessert made of it..Altough there are other types of pastry named 'kadayıf' like 'taş kadayıf' or 'ekmek kadayıfı', what is generaly understood by kadayıf is 'tel-string- kadayıf' It is indeed fun to watch the machine pouring down the strings of dough on a metal round plate, to make it half baked..In the old streets of Antakya, for instance, you can see the small shops where 'usta' , the master, is producing these special strings which most probably will end up in the dessert plate to be shared with neighbours after dinner.. The adventure goes like that: You spread these half baked pastry on a large metal plate -tepsi, then spread some walnut or pistachio, crushed, then spread the other half on top of it. Melted margarine or butter sprinkled. In the oven it is baked more with a beautifull reddish brown surface. The final step is pouring the syrup. But please wait for at least half an hour before cutting a slice of your kadayıf! If you really want to try to make it, but you dont have time, I have a good news: There is already baked kadayıf on sale. All you need to do is to prepare the syrup and pour it down..But you need some butter - a spoonful- to be added in the syrup, because the package content doesnt include any butter .It doesnt include any walnut or the like either, so you can add on top. Hazelnut is also a good alternative.I tried several times and I liked. I also tried with milk- sugar syrup instead of water-sugare syrup, it was even better. http://www.grouprecipes.com/98566/kadayif.html Künefe, the dessert which Antakya is proud of..Surprisingly it is also a picnic dessert.. Would you go for a picnic with a huge plate and a lot of stuff with you? But they do. Sure enough it is ok for a visitor like me!! After the grills, the master of künefe in the group, which can be a man as well, sits by the plate, mix all the stuff and cook it on the wood fire.. and dont forget turkish tea at picnic time:)actuakky we have a littel fire tube for this picnics and we said picnic tube its blue and small ....funny:)If you see a group of men, women and children walking down the street at a late hour carrying a big metal plate, this is to surprise a friend with künefe! Take the material and tepsi with you , when you finish, the tepsi will be empty in ten minutes!! Künefe, too is the name given to both the string-shaped dough and the final product: the dessert. It is even thinner than 'tel kadayıf'. What makes it special is cheese. Combination of cheese and sweet ingredients is not typical for the Turkish eating culture. Antakya was under the French rule for a short period in history. Can this be accountable? Dont know. I couldn't meet anybody who would clarify this point either. But künefe is the cheese kadayıf , with its own shops which sell only the half-baked dough threads and a very special cheese: 'künefe peyniri' .The cheese, too, becomes like strings when cooked, and the elastic 'fibers' of cheese in the hot syrup is what people like. Unlike kadayıf, it is cooked on fire but not baked in the oven. All the string shaped dough is cut into small pieces, kneaded with butter - or margarine-half is spread on the plate, pressed, then the cheese is added to cover all the surface, the other half is spread and the plate is placed on the heater. The heater is a small spot considering the plate. So the plate is rotated continously. When the bottom is baked, it should be reversed. But how? By covering it with another plate and just turn it upside down? But what about a small show? Just hold the hot plate, throw everything straight to the air, and while doing this make sure that it will fall back on the plate upside down! Voila!! then place it on the heater again...when baked, add the syrup..And if you think that throwing everything to the air and securing its turning back upside down is a manly show as Dagwood likes, think twice!! http://www.grouprecipes.com/98564/kunefe-sweet-shredded-pastry-with-cheese.html Kokoreç: TurkishKokoreç: Turkish sheep intestines, and one of the best vendor foods you can get anywhere. ı know ı know its coming terrıble ... but u know guys if we dont know and we didnt try this means is nt has to be discusting..ı know u cant fined this clean and ready kokorec other countries but ı just want to be share .. ı bought 2 weeks before from famous sampiyon(champion) bufe in istanbul ..and ı took some pics..well here we go.. http://www.grouprecipes.com/98490/kokorec.html