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My dear readers, upon some friends’ requests, from now on I will give you the recipes from my own kitchen. I have a quite “light kitchen”. I do some alterations in recipes, taken from dish magazines, etc. in accordance with my own taste. I hope you enjoy cooking and eating them.
KREPLİ TAVUK / PANCAKE WITH [...]...
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Hello! Merhaba!
Regarding “desserts”, Mr. Tuğrul Şavkay continues, “At engagement celebrations and weddings baklava again enjoys place of honour…” “In contrast to the association of baklava with festive occasions, lokma and helva are associated with religious ceremonies and mourning. Upon a death in the family the bereaved make either helva (usually the variety made from semolina) [...]...
Hello! Merhaba!
Regarding the “zeytinyağlı dishes”, Mr. Tuğrul Şavkay continues, “Much as cookery writers trying to follow western culinary categories like to classify zeytinyağlı dishes as cold entrées, you should take no notice of this unfeeling attitude. The idea of eating cold zeytinyağlı dishes in the meagre portions implied by the term entrée is alien to [...]...
Hello! Merhaba!
When describing “zeytinyağlı dishes”, Mr. Tuğrul Şavkay mentions that “vegetables cooked with olive oil are the sort of dish that Turks must have encountered after their migration to Anatolia from the steppes of Central Asia, since the narrow confines of olive production preclude any other theory.” He continues, “Olives, wine and wheat are historic [...]...
Hello! Merhaba!
Regarding the “musakka and oturtma”, Mr. Tuğrul Şavkay mentiones, “A fine line divides thses two types of dishes, which are very similar in both technique and ingredients. To class as an oturtma dish the vegetable must be hollowed out while raw and the filling placed inside, a technique related to the stuffing process associated [...]...
Hello! Merhaba!
Regarding the “fried vegetable dishes”, Mr. Tuğrul Şavkay continues, “Fried vegetables are commonly served with a sauce in the Turkish cuisine, and I would be hard put to find another class of dishes so dependent on the accompanying sauce. Tomato based sauces seem to have the edge over yogurt sauce in the popularity stakes [...]...
Regarding the “vegetable dishes”, Mr. Tuğrul Şavkay gives the following information: “The area in which the Turkish cuisine is indisputably superior to all others is its vegetable dishes. Dietary systems based entirely on meat are extremely rare, exceptions including the Eskimos, Laplanders and some Siberian tribes living close to the Arctic Circle. [...]...
Regarding the “meat dishes”, Mr. Tuğrul Şavkay continues with “variety meats” as follows: “Before leaving the subject of meat I wish to briefly mention the place of offal, which is treated by the Turks in very much the same way as the French charcutier or pork butchers, who reckon to put to good use every [...]...
Hello! Merhaba!
Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “As devotees of meat cooked with a sauce of vegetables, particularly tomatoes, it is inevitable that the Turks should have invented a köfte of this sort (salçalı köfte), prepared either in large oven trays or in sahans. Green chili peppers and tomatoes are essential ingredients of this [...]...
Hello! Merhaba!
Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “When it comes to cooking köfte, there is a wide range of alternatives. Grilling is the first which comes to mind, and köfte for this purpose usually contain at least a little crushed garlic. These köfte may be shaped in various ways, such as flattish circles, plump [...]...
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