Turkish Foods 4
Dolma
From Wikipedia, the free encyclopedia
Jump to:
navigation,
searchDolmaDolma is a family of stuffed vegetable dishes in
Turkish cuisine and the
cuisines of the former Ottoman Empire and surrounding regions, including,
Albania,
Azerbaijan,
Armenia, the
Middle East, the
Balkans,
Greece, and
Central Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or
sarma. Common vegetables to stuff include
tomatoes and
peppers. The stuffing may include meat or not. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both can be eaten along with
yoghurt.
1 Filling2 Names and etymology3 Variants
Filling The filling may be minced meat, rice or grain. In either case, the filling includes lemon juice, onion, parsley, herbs and spices. Meatless fillings are cooked with olive oil and include dried
grapes,
nuts or
pulses.
Names and etymologyPreparing dolma
Dolma is a
verbal noun of the
Turkish verb dolmak 'to be stuffed', and means simply 'stuffed thing'.
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. The reason for which it is described "false" is that it does not contain meat.
In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak'; in others, it is a
translation, sometimes the two have distinct meanings:
Arabic: محشي, دولمه mahshi or dolma, محشي ورق عنب mahshi warak einab (grape leaf);
Aramaic: t'urrpeh;
Armenian: տոլմա tolma/dolma;
Azerbaijani: dolma,
Bosnian: dolma;
Bulgarian: сърма ;
Georgian: ტოლმა tolma;
Greek: ντολμάς [dol'mas] (grape-leaf), γεμιστά [jemis'ta] for vegetables;
Ladino: yaprakes finos (grape-leaf);
Persian: دلمه dolmeh;
Romanian: sarma (grape or cabbage leaf);
Montenegrin: japraci;
Turkish: dolma.
Variants
Turkish yaprak sarma and Azerbaijan yarpak dolma style.
Syrian style, yalangi with
baby carrots and
potatoesIn
Turkey, there are two main categories of dolma; those filled with a meat mixture: minced meat ("kıyma"), onion, 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) - "yalanci 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 (patlican 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 or
apple are also stuffed in Turkish cuisine.
Mumbar dolması is an interesting type of dolma for which the
intestines of sheep are filled with rice-meat-bean mixture. In some regions rice is replaced or mixed with "bulgur" (pounded wheat). The inner part of some vegetables or fruits (which is hollowed out)
Turkish foods 3
TURKISH MEATBALL, KOFTE Kofte is a meatball made of ground meat. It can also be made without any meat at all however, as in the case of lentil or potato kofte. Grilled kofte cooked on a barbecue are a mainstay of picnics and outdoor meals whether it is done in the garden or on the balcony, or by restaurants and street vendors. At the mention of a barbecue, the first thought is to prepare kofte. When traveling and in need of a light but satisfying lunch, we head first for a kofte restaurant. Many places in Turkey have a nationwide reputation for their kofte, such as Edirne, Inegöl, Tekirdag, Sultanahmet in Istanbul, Adapazari, Sanliurfa, Akçaabat and Adana (other places I have not enumerated will I hope forgive me for the omission), and you are sure to find a kofte shop at every step. That marvelous appetizing flavor draws you in the right direction like a magnet. Fried kofte are also unforgettable. As the plates of kofte with golden fried potatoes arrive at the table, every eye, nose and fork is turned in their direction. Cold kofte cooked the previous day are associated with school outings, excursions with friends, and family picnics, with the classical accompaniments of hard-boiled eggs, tomatoes, cucumbers, stuffed vine leaves, savory boreks and fruit.
If kofte are lightly fried, arranged in a baking dish with sliced potatoes and aubergines, a sauce of grated tomato cooked briefly in butter poured over, and baked in the oven, you have sahan kofte. If you mix your minced meat with rice instead of breadcrumbs, form the mixture into small balls, stew them in tomato sauce, and finally thicken the sauce with a liaison of a little flour and perhaps some lemon juice, you have eksili kofte, sulu kofte or Izmir kofte. For Sis kofte Gaziantep, Adana, Urfa or Aleppo style, threaded onto flat or angular skewers and grilled, the meat is not ground in a mincing machine but very finely chopped with a special knife, and then mixed with the particular combination of onion and seasoning used in each region. Whether mild or peppery, they go perfectly with a glass of tangy turnip juice.
In southern and southeastern Turkey, bulgur wheat is an essential ingredient of many varieties of meatball, above all the stuffed meatballs known as içli kofte with an outer shell of bulgur and minced meat and a filling of walnuts and spicy minced meat. Raw kofte are a specialty that requires top-quality meat without a trace of fat. This is then minced and kneaded with bulgur and the purplish hot pepper of the region, a task that requires skill, strength and patience to achieve perfect result. After eating four or five of these exquisitely flavored kofte you will be smoldering internally from the pepper, and the heat of the sun will seem mild in comparison! A quite different type of kofte has a name that is as memorable as its taste. Kadinbudu, or ladies' thighs kofte are prepared from a mixture of fried and raw minced meat with boiled rice, dipped in beaten egg and fried.
Reference: Tunca Varis / Skylife
Turkish foods 2
Adana KebabFrom Wikipedia, the free encyclopedia
Jump to:
navigation,
searchAdana kebab
Adana Kebab (Adana Kebap or Adana Kebabı in
Turkish) is a long,
charcoal grilled,
minced meat brochette mounted on a wide skewer. It is named after
Adana, the fourth largest city of
Turkey, in the
Mediterranean region. It is originally known as kıyma kebabı (minced meat
kebab) or simply as kıyma in Adana.
The original Adana Kebab is made from ground
lamb meat cleaned of its silverskin and mixed with fat from lamb tail. Ideally the meat is hand chopped but often you will find it machine ground in a single pass, mixed with fat in a proportion of one to five. Only
salt and dried
red pepper flakes (sweet or hot according to desire) are added to the meat. Red bell pepper can be hand chopped into very small pieces and be used instead of red pepper. 4 or 5 ounces (100 or 150 grams) of meat are mounted on a special
skewer which is about 3 feet long (80-90 cm) and about an inch wide (2.0-2.5 cm). Then it is grilled over hot
charcoal.
During the grilling the fat melts and burns on the charcoal. The fire is not allowed to reach the meat; otherwise it leaves black soot on the meat. The dripping fat is usually removed by a piece of fresh flatbread -
pide (also known as
berberi) bread or
lavash.
After the meat has browned, it is slid off the
skewer onto a bed of pide or lavash bread slices and is served with an accompaniment of
onion salad garnished with
sumac, barbecued
tomato quarters, and
green peppers, on a large white plate.
Parsley,
mint, and a
salad of choice, are served alongside on separate dishes.
Lemon (in the past, more often,
citron) juice is used to provide a sour taste to cut through the high fat content of the meal.
Turkish foods 1
Döner Kebab
Food
Food is any substance, usually composed primarily of
carbohydrates,
fats, water and/or
proteins, that can be
eaten or
drunk by an animal or human being for
nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like
alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use
farming,
ranching, and
fishing, with hunting,
foraging and other methods of a local nature included but playing a minor role.
Most
traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as
gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption.
Many cultures study the dietary analysis of food habits. While humans are
omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with
foodborne illness claiming many lives each year. In many languages, food is often used
metaphorically or figuratively, as in "food for thought".
Plants
Many
plants or plant parts are eaten as food. There are around 2,000 plant species which are cultivated for food, and many have several distinct
cultivars.
[2] Plant-based foods can be classified as with the nutrients necessary for the plant's initial growth. Because of this, seeds are often packed with energy, and are good sources of food for animals, including humans. In fact, the majority of all foods consumed by human beings are seeds. These include
cereals (such as maize,
wheat, and
rice),
legumes (such as
beans,
peas, and
lentils), and
nuts.
Oilseeds are often pressed to produce rich oils, including
sunflower,
rape (including
canola oil), and
sesame.
[3]Fruits are the ripened extensions of plants, including the seeds within. Fruits are made attractive to animals so that animals will eat the fruits and excrete the seeds over long distances. Fruits, therefore, make up a significant part of the diets of most cultures. Some fruits, such as pumpkin and eggplant, are eaten as vegetables.
[4] (For more information, see
list of fruits.)
Vegetables are a second type of plant matter eaten as food. These include
root vegetables (such as
potatoes and
carrots),
leaf vegetables (such as
spinach and
lettuce),
stem vegetables (such as
bamboo shoots and
asparagus), and
inflorescence vegetables (such as
globe artichokes and
broccoli). Many
herbs and spices are highly-flavorful vegetables.
[5]
Animals
Animals can be used as food either directly, or indirectly by the products they produce.
Meat is an example of a direct product taken from an animal, which comes from either
muscle systems or from
organs. Food products produced by animals include
milk produced by
Mammals, which in many cultures is drunk or processed into
dairy products such as
cheese or
butter. In addition birds and other animals lay
eggs, which are often eaten, and
bees produce
honey, a popular sweetener in many cultures. Some cultures
consume blood, some in the form of
blood sausage, as a thickener for sauces, a
cured salted form for times of food scarcity, and others use blood in stews such as
civet.
Cooking
The term "cooking" encompasses a vast range of methods, tools and combinations of
ingredients to improve the flavor or
digestibility of food. Cooking technique, known as
culinary art, generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Constraints on success include the variability of ingredients, ambient conditions,
tools, and the skill of the individual cooking.
[12] The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.
[13]Cooking requires applying heat to a food which usually, though not always,
chemically transforms it, thus changing its flavor,
texture, appearance, and nutritional properties.
[14] Cooking proper, as opposed to roasting, requires the boiling of water in a container, and was practiced at least since the
10th millennium BC with the introduction of
pottery.
[15] There is archaeological evidence of roasted foodstuffs at
Homo erectus campsites dating from 420,000 years ago.
[16]
Cooking equipment and methods
There are many types of cooking equipment used for cooking.
Ovens are one type of cooking equipment which can be used for baking or roasting and offer a dry-heat cooking method. Different cuisines will use different types of
ovens, for example Indian culture uses a
Tandoor oven is a cylindrical clay oven which operates at a single high temperature,
[17] while western
kitchens will use variable temperature
convection ovens, conventional ovens,
toaster ovens in addition to non-radiant heat ovens like the
microwave oven. Ovens may be wood-fired, coal-fired, gas, electric, or oil-fired.
[18]Various types of cook-tops are used as well. They carry the same variations of fuel types as the ovens mentioned above. cook-tops are used to heat vessels placed on top of the heat source, such as a
sauté pan, sauce pot,
frying pan,
pressure cooker, etc. These pieces of equipment can use either a moist or dry cooking method and include methods such as
steaming,
simmering,
boiling, and
poaching for moist methods; while the dry methods include
sautéing,
pan frying, or
deep-frying.
[19]
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