Turska Kuharica Amasija

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AMASYA MUTFAIAMASYA MUTFAI M SY CUISINEAMASYA CUISINE

Amasya ValiliiGovernorship of Amasya

AMASYA 2010

H. Harun YRGEditr / Editor


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66 220 330T.C. The Republic of Turkey Amasya Valilii Governorship of Amasya Yayn No: 42 Book 42

KATKIDA BULUNANLAR / CONTRIBUTORSFatma DKDERE/ Amasya Anadolu Kz Meslek Lisesi ve K.M.L. Mdr / Anatolian Vocational High School Director

Glter TGEN /Yiyecek ecek Hizmetleri Alanretmeni / Food and Beverage Services TeacherNesrin KARADA/Yiyecek ecek Hizmetleri Alanretmeni / Food and Beverage Services Teacher

Bilsen BODUR /Yiyecek ecek Hizmetleri Alanretmeni / Food and Beverage Services TeacherHlya KIROLU /Yiyecek ecek Hizmetleri Alanretmeni / Food and Beverage Services TeacherHatice DEMRC/Yiyecek ecek Hizmetleri Alanretmeni / Food and Beverage Services Teacher

mran KK /Teknik Mdr Yardmcs/ Technical CodirectorEmine GL /Amasya Anadolu Kz Meslek Lisesi ve K.M.L. retmeni / Anatolian Vocational High School Teacher

Tlin AHN /Amasya Anadolu Kz Meslek Lisesi ve K.M.L. retmeni / Anatolian Vocational High School TeacherAsife OUZ /Amasya Anadolu Kz Meslek Lisesi ve K.M.L. retmeni / Anatolian Vocational High School TeacherFatma KILI /Amasya Anadolu Kz Meslek Lisesi ve K.M.L. retmeni / Anatolian Vocational High School Teacher

Canan AKMAK /Amasya Anadolu Kz Meslek Lisesi ve K.M.L. retmeni / Anatolian Vocational High School TeacherHayriye KAMZEL/Amasya Anadolu Kz Meslek Lisesi ve K.M.L. retmeni / Anatolian Vocational High School Teacher

Hakime SAYAR/Mdr Yardmcs/ CodirectorNebahat TAAN/Ev Hanm/ Housewife

Necla EGE/Ev Hanm/ HousewifeGldane ESER /Ev Hanm/ HousewifeHamiye ESER /Ev Hanm/ Housewife

SavaBA/Usta retici / Head Educatorsmail KESKN /Usta retici / Head EducatorCumhur KOCA /A/ CookArkan DEMR /A/ Cook

Nee GDEN /Ev Hanm/ HousewifeNurdane AVUOLU /Ev Hanm/ Housewife

Doan SARACOLU/ naat Mhendisi / Construction EngineerYaman KESM/retmen / Teacher

FOTORAFLAR / PHOTOGRAPHY BY

Sacit AHNM. Ali ENOLFoto zden

ISBN: 978-605-378-163-91. Basm 2000 adet Ekim 2006 / 1st edition 2000 issues October 2006

2. Basm 2000 adet ubat 2010 / 2nd edition 2000 issues February 2010

UYUM AJANS AnkaraTel:0.312. 229 39 72Faks:0.312. 229 31 07

www.uyumajans.com.tr


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66 220 330NSZ

Her yrenin kendine zg bir damak zevkive yemek kltr vardr. Bu kltrn oluupyerlemesinde evre ve iklim artlar kadar,yaam ekilleri ile inanlar da nemli rol oynar.Topluluklarn yedikleri yemekler, kltrlerihakknda nemli ipular verir bize. in veFransz mutfaile birlikte dnyann en byk mutfandan biri olan Trk Mutfannnefis yemekleri phe yok ki kltrmzn entemel gelerindendir.

Misafirperverliiyle tannan Trk insannnhayatnda mutfak ve yemek nemli yer tutar.Trk mutfann bu derece zenginlemesindeOrta Asyadan Anadoluya gelite; okdeiik kltrlerle karlam ve uzun

yllar onlarla etkileim ierisinde bulunmuolmamz kadar, konukseverliimizin de katks

yadsnamaz. Tanrmisafiri olarak kabul grenkonuu arlamann, kltrmzde ne denlinemli olduunu; literatrmzde misafirsofras olarak tabir edilen bir kavramn

mevcudiyetinden anlayabilmekteyiz.7500 yllk mazisiyle bir tarih ve kltr

hazinesi olan Amasyay tantmak, buzenginlii insanln bilgi ve istifadesinesunmak zere Valilik olarak eitli almalar

yrtmekteyiz. Kltrmz anlatrken;onda nemli bir yer tuttuunu ifade ettiimiz

yemeklerimizi, tantmadan gemek olmazd.Biz de hem damaa hem de dimaa hitap edenbirbirinden leziz yemeklere sahip Amasya

Mutfankitaplatrmayuygun bulduk.Yemek kltrmz ve Amasya mutfannzenginliini ebediletiren, zellikle evhanmlarnn baucu kitab haline geleceineinandm, enfes yemek tariflerinin yer aldbu kitab yaymlatmaktan duyduum hazzsizlerle paylamak istiyorum. Bu kitabnhazrlanmasnda emei olan herkese teekkrederim.

Salk ve afiyet dileklerimle...

M.Celalettin LEKESZVali

AMASYA CUISINE

Each region has a culinary culture andtaste of its own. Environmental and climaticconditions, as well as the life style and beliefs,

play important roles in the formation of thisculture. Culinary habits of societies provideimportant clues about various aspects of thosesocieties. Turkish cuisine, which is one of therichest cuisines all over the world, along with theChinese and the French cuisines, is doubtlesslya fundamental element of our culture.

The kitchen is of great importance in thelife of Turkish people, who are known for theirhospitality. This hospitality and the fact thatTurks have come across and interacted withvarious cultures on their way from middleAsia to Anatolia have contributed much to theflourishing of Turkish cuisine. The significanceof showing hospitality to even unexpectedvisitors, who are considered guests of God, ismaterialized by the term misafir sofras whichis used to refer to an elaborate and rich meal.

The Governorship of Amasya has beencarrying out a number of studies to introduceAmasya to the outside world and to enable

people to benefit from a cultural treasure thathas taken 7500 years to amass. While trying toacquaint people with the culture of Amasya, itwould be unfair to ignore the amazing culinaryculture of the city. That is what made us preparea book that presents its readers with these dishesthat appeal not only to the taste but also to the

mind.It is my pleasure to publish this book which,

I believe, will be an indispensible resource forespecially housewives and which will provide awide selection of local receipts while eternalizingthe culinary treasure of Amasya. I would like tothank everyone involved in the preparation ofthis book.

With my deepest respects and best wishes...

M. Celalettin LEKESZGovernor


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Amasya Yemekleri Tarihesi /The History of Amasya Cuisine.............................6

ORBALAR / SOUPS Toyka orbas.................................................. 8 atal orba ...................................................... 9 Kesme Hamur orbas(bik orba) .......... 10 Helle orbas ..................................................11 Bdklorba .................................................. 12 Topal Brlce orbas.................................. 13 Sakala arpan orba .................................... 14 Skma Tarhana orbas................................ 15 Btn Yarma orbas(Ayran orbas) ...... 16

ET YEMEKLER/MEAT DISHES Kekek............................................................. 17 Mumbar - kembe ........................................ 18 Pastrma Gaelleme ...................................... 19 Yourtlu Akcier Kavurma ......................... 20 Btn Et .......................................................... 21 Hamur Yahnisi ............................................... 22 Ayva Gallesi ................................................... 23 ngr Kebab................................................. 24 Kipe ................................................................. 25

SEBZE YEMEKLER/ VEGETABLE DISHES Bakla Dolmas ................................................26 Patlcan Pehli ................................................. 27 Patlcan Silkme .............................................. 28 Patlcan Oturtma ........................................... 29 Patlcan Kurusu Yemei ............................... 30 Patlcan Turusu Cilbiri ................................ 31 Mcver ............................................................ 32 Etli Bamye ..................................................... 33

Taze Fasulye Kavurmas.............................. 34 KurutulmuDilme Fasulye Yemei .......... 35 Pirpirim (Semizotu) ..................................... 36 Madmak ........................................................ 37 Soan Mhlamas.......................................... 38 Bat .................................................................... 39 Kabak Kabuu Kavurmas.......................... 40 Pancar ............................................................ 41 Kabak rpma................................................ 42

HAMUR LER/ PASTRIES

SiniSu Brei .................................................. 43 Sini Brei ..................................................... 44 Ky Brei ...................................................... 45 Yakasal Brei ............................................... 46

kefe Brei................................................... 47 Nohudulu Amasya rei ......................... 48 BurmalAmasya rei ............................... 49 Puaa .............................................................. 50 Yal(Katmer) ................................................ 51 Kete ................................................................ 52 Eli Brnde .................................................. 53 Gmbe ............................................................ 54 Dndrme ..................................................... 55 Yanu............................................................... 56 Kaypak (Piruhi) ............................................. 57

Hengel............................................................. 58 Pii .................................................................. 59 Crkta (Aktma-czlak)................................. 60 Ekmek Ai (Papara) ..................................... 61

PLAVLAR / RICE DISHES Eriteli Pilav ................................................... 62 Kabak Kabuklu Pilav ................................... 63 Mercimekli Pilav ........................................... 64 Pilav ........................................................... 65 PatlcanlPilav ............................................... 66

Szme Bulgur Pilav .................................... 67

TATLILAR / DESSERTS Pluze ............................................................. 68 Dene Hasudas ............................................. 69 Trtl Baklava ............................................... 70 Kalbura Bast(Halbur tatls) ...................... 71 Kuymak ......................................................... 72 eker Brei (Un Kurabiyesi) ...................... 73 Yoka Tatls..................................................... 74 Elma Tatls.................................................... 75

Vineli Ekmek ................................................ 76 Hmerim ..................................................... 77 Pekmezli Yumurta ......................................... 78 Elma Hoaf................................................... 79 Unutma Beni .................................................. 80 Teltel (Pimaniye) .......................................... 81 Gmlek Kadayf ............................................81

SPESALTELER / SPEACIALS Patlcan ullamas ....................................... 82 Borani .............................................................. 83

Dolma i ....................................................... 84 Kesme Ev Makarnas.................................... 85 Cilbir .............................................................. 86 l evrim Tablosu ................................... 87

NDEKLER / TABLE OF CONTENTS


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Amasya Mutfa

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AMASYA YEMEKLERTARHES

Amasya zellii olan bir yurt kemizdir. Her trendeestetik n plandadr. krm, gle yzle, muski eliinde ve birsunu eklinde yaplr. det, rf, ananelerle yaamak, yaatmakbirliktelii byk ulus olmann yaptalardr. Amasyalbunu okiyi bilir ve daima idrki ierisindedir. Kinatn kuruluundan bugne kadar canllar, yaamn temel gesi olan Yemekolgusunudaima ilk planda tutmulardr.

Yemeden yaanmayacana gre yemein, yemek yapmann,yararl olanlarnn bulunup seilmesinin de insanlarn zengsterdii hususlar olduu bir gerektir.

Daima iyiye, gzele, doruya ynelen insan, bulduuyiyeceklerle karnn doyururken, giderek gz zevkine, lezzetfaktrne de nem vermi, lezzeti damaklardan silinmeyen tablogibi sofralar hazrlamlardr.

Uzun sre pek ok ulusa bakentlik yapm, Osmanllar

dneminde padiah namzetlerine bir okul bir akademi grevinistlenmi ve ehzadeler ehri diye anlan Amasya bu temelgeleri bir sanatkr titizlii ile uygulam, sultanlara lyk lezzet,grnm ve kalitede kendine zg yemekler bulmutur.

Orta asya Trklerinin ana yemeklerinden biri olan KekekAmasyalgurmelerin, stad denecek nitelikteki ailelerin ellerinde,

beyinlerinde byk evrim geirmi Btn kekekler bir yanaAmasya kekei bir yana dedirtecek kadar lezzet ve grnmkazanmtr. O sert ve pek de gzel olmayan ekli, kuru bakla,muhtelif malzemelerle kartrlarak ve etle ok ekstrem bir armonioluturarak narin parmaklarla sarlp bir sanat eserine dnmesiBakla Dolmas denilen heseri yaratmtr. Amasya ehzadesaraynda yenen yapasta fakir bir ailenen dehasile Vineli ekmekolurken, dier tarafta bayat ekmekler atlmayp Unutma beniadaltnda dnya mutfana yeni bir tatltr kazandrlmtr.

Muhtelif illerin ve zaman zaman kan yemek kitaplarnntarif ettii yemeklere baktmzda braknz tarifini 1-2 harfdeitirilerek Amasya yemekleri arivinden aynen alndgrlmektedir. Her yrede olduu gibi Amasyada da muhteliftrenlerde ve deiik vesilelerle yenen ve yollanan yemekler vardr.

Birka rnek;

1. VELME YEME(Guya n)

Gvey nnden galat bu yemek, gerdee giren eler iindir.Bir tepsi ierisinde 3 ana yemekten (btn et, pilav, trtl baklava)oluur. Cinsi deise de sunu ekli ayndr. Damat gerdeegirmeden zifaf odaskapsnda geline teslim edilir.

2. DN YEME

Bilhassa ky dnlerinde dn evinde kekek, pilav, et vehelva kazanlar kaynatlr. Evlerin damlarna, avlulara sofralar

kurulur. Kak temini ve servisi eskiden zor olduu iin davetlilerbeline tahta bir kak sokarak sofralara gelir otururlar. Yemek,davul, zurna eliinde toplu olarak yenir.

3. AIR MSAFR YEME

Amasyalok misafirperverdir. Her nde sofrasnda misafirgrmek ister. Eer yemekte o n konuu yoksa bir fakiri hattabir meczubu sofrasna arr, taamnonunla blr. Amasyadaev sahibi olmaktan ziyade misafir olmak meziyettir. Dardan birmisafir geldiinde (ekseri yatlolur) buna Ar misafirdenir. Busofrada mutlaka 6 kap yemek olacaktr. Cinsi hemen hemen hideimeyen bu yemekler sunusrasyla toyka orbas, btn et,pirin pilav, sinisu brei, bamya ve tatldr. Yaz mevsimindebtn etin yerini patlcan pehlisi alr. Tatllar trtl baklava,kuymak veya gmlek kadayfndan biridir.

4. GELN HAMAMI YEME

Gelinlerin bir yerde aile yaknlarna tantld ve bedenselbir zrnn olmad kantlanan bir yemek trenidir. Hamamakonuklar okuyucu kadn tarafndan davet edilir. Gelin kz

HISTORY OF AMASYA CUISINE

Amasya is a city with many specialties. Aesthetics is of greatimportance in every ceremonial event. The treats made to the gueststake the form of offerings and are always done in good humor, sometimesaccompanied with music. The common understanding of cherishing thetraditions and customs is a keystone for people who live together on theroad to become a nation. People of Amasya know and understand thesignificance of this understanding. Ever since creation, all living thingshave given priority to food which is the most fundamental need.

Apparently, man can not do without food. The quest for what is goodand healthy, therefore, is of great importance for man.

Always aiming for what is better and more pleasant, man, whilecontent with whatever was available in the first place, started to valuetaste and appearance, as a result of which meals turned into a feast andpicturesque dinner tables have been prepared.

Having served various civilizations as the capital city and the future

sultans of the Ottomans as an academy, Amasya, also known as the Cityof the Shahzadah, has developed a regal cuisine with its characteristictaste, looks and quality through meticulous efforts.

Kekek, which has always been one of the most popular dishes ofthe Middle Asia, has acquired such a distinctive touch in the hands andminds of the people of Amasya that it is now referred to as a whole newdish aside from those of all other regions. Bakla Dolmas, (broad beanrolls) is a masterpiece of culinary art that is produced by delicate handsthrough an exquisite combination of beans with various ingredientsalong with meat. Cream cakes, an indispensable item in the palace menu,has turned in the cherry bread through the ingenuity of ordinary peopleof the city. Stale bread has been used to make a dessert called UnutmaBeni (Forget me Not).

When you go through cookery books of other cities, it is not unusualto come across receipts that are almost entirely copied from the culinary

archive of Amasya.In Amasya, there are special dishes for special occasions. Below are

a few examples.

1. VELME DISH (also GOYA N)

The name of the dish is a degenerated form of Gvey n (BeforeGroom) and as the name suggests it is a dish served to newly marriedcouples before their wedding night. It consists of three main dishes (solidmeat, rice, trtl baklava). There may be slight variation concerning theingredients but the presentation is the same everywhere in the region.The meal is put on a tray that is given to the bride before they withdrawto their quarters.

2. WEDDING DISH

Kekek, rice, meat and halvah are cooked in cauldrons, especially incountry houses. A number of tables are laid out. People used to carry

their spoons with them because it was not practical to store so manysilverware. The guests usually eat in crowded groups and the meal isaccompanied by local music.

3. ESTEEMED GUEST DISH

People of Amasya are so hospitable that they would welcome guestseveryday. A family that has no guests for that day would invite and hosta homeless person or someone poor to share his food. In Amasya, being theguest is a greater honor than being the host. Visitors from distant places,who are expected to spend the night at the hosts house, are consideredesteemed guests. The dinner to be served to these guests would includeat least six different dishes. The menu is almost unchangeable and wouldconsist of toyka soup, solid meat, rice, sinisu pastry, okra and dessert.During the summer solid meat is replaced with aubergine pehli. Fordessert, there is either trtl baklava, kuymak or gmlek kadayf.

4. BRIDES BATH DISH

The Brides Bath is actually a ceremony in which the bride isintroduced to and physically appraised by the women of the groomsfamily. The guests are invited to the baths by a woman who is assigned


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for this job. The bride kisses the hands of the elder guests. In the anteroomof the baths, there is a party of female musicians. The meal, proceeds alongwith dances and songs, and consists of Bakla Dolmas, walnut buns, bat

and lokma.5. CONDOLENCE DISH

When one of the household dies, a condolence dish is prepared bythe neighbors and sent to the funeral house. There are no limitations orspecifications concerning the content of this dish. The kitchen utensils arereturned to the sender after they are rinsed but not washed.

6. PILGRIMS PROVISION

Formerly, the pilgrims journey was very tiresome and long. Theprovisions prepared for this journey were chosen so that they would notgo off on the way. Todays version of the meal consists of toyka soup, pehlior solid meat, rice, dates and Zemzem.

7. PILGRIMS HOMECOMING DISH

The Pilgrims Homecoming Dish is a thanksgiving meal preparedby the family of the pilgrim on the pilgrims return for those who see the

pilgrim off at the beginning of the pilgrimage.8. BRIDES MIRROR

The family of the groom sends the bride a special coach by which oneof the grooms close female relatives present the bride with a cheval glassand a large, exquisite candle. The courier is greeted at the gate and themirror and the candle are accepted in the accompaniment of prayers. Thecourier is seen off with a gift of Sugar Pastry. Later, when the bridesproperties are moved to the grooms house, this mirror and candle arethe first items to be carried into the new home in the accompaniment ofVerses from the Koran.

9. BARAMA DISH

Silk worms were once one of the important means of subsistence inAmasya. It was carried out by the people of seventeen villages in thecity. When the time to harvest the silk comes, people would invite their

neighbors and the host and the harvest would first collect the cocoons(barama) and they would be placed on large straw trays (he) and sent tothe market (mezat). Traditionally the host serves dinner to the neighborswho participate in the harvesting of the silk. The meal is accompanied bymusic. Although the menu depends on the means of the host, it usuallyconsists of bakla dolmasand bat. If the menu is meant to consist of onemain course, then a large convex tinplate is placed on the hearth and thepastry (yal, yanu, kete, gmbe) cooked on this tinplate is served withtea.

10. CIRCUMCISION BATH

Traditionally, the child or children to be circumcised would be takenon a tour with a coach and then taken to the baths. The children wouldbe washed and dressed for the occasion while a group of musicians playedmusic and the guests were offered Turkish bagels, buns, eli brnde andsweets.

11. FUNERAL DISHFuneral dish is not originally a tradition of Amasya but it was

adopted by the local population. This is a dinner served to the people whoattend the funeral usually at the house of the deceased. The guests areusually served pide, tea and cold beverages.

12. SAYING ONES BEADS

This is a ceremony that is prepared within the week that follows afuneral. The relatives, neighbors and acquaintances, along with the localreligious community are invited to the funeral house. The guests, led bythe mam, say La ilahe llallah (There is but one God) 70000 times. Afterthe ceremony, the guests are served Amasya Pastry, buns and tea.

I have been working on Amasya Cuisine for years. Honorablegovernor of Amasya wanted to compile this work and prepare a book. Ihave accepted this request with great pleasure and it has been great honorto be involved in such a study.

gelenlerin ellerini per. Hamamn giyinme mahallinde bayan sazekibi sanatlarn icra ederler. Bakla dolmas, cevizli puaa, batve lokmadan oluan (gerektiinde bu mn zenginletirilir) ve

hamamn gbek tanda oynanp, arksylenerek yenen yemektir.5. TAZYE YEME

Bir hanede cenaze vuku bulduunda konu komular veakrabalar tarafndan evlerinde piirilerek cenaze evine tepsilerlegnderilen yemektir. Mnde snrlama yoktur. Gelen yemeinkaplarsadece duru sudan geirilir, ykanmadan iade edilir.

6. HACI YOLLUU

Eskiden hac yolculuu ok uzun ve zor koullarda getii iinbozulacak yiyecekler yaplmazd. Tereya ile yourulan muskave birletirilmiiki kibrit kutusu eklinde kesilen peksimetlerle veyine silindir biimi verilmive frnda iki kere kzartlmlokullarhacadaylaruurlanrken Yol Hediyesi (azk) olarak takdim edilir.

7. HACI KARILAMA YEME

Hicazdan dnen haclar iin hane sahibinin yolcu edenlere

verdii kran yemeidir. zellikle toyka orbas, pehli veyabtn et, pilav, hurma ve Zemzemden oluur.

8. GELN AYNASI

Gelin adayna erkek taraf faytonla ev halkndan birinezaretinde sslenmi bykce bir mum ve Endam aynasgnderir. Bu eli kz evine gelince kapda karlanr. Dualarla aynamum ieri alnr. Daha nceden hazrlanmbyk ve ssl birkaptaeker breigelen yengeye verilerek uurlanr. Daha sonragelin g (eyalar) gelirken bu ayna ve mum Kelm-Kadim ilebirlikte en nde olan evi eiinden ieri alnr.

9. BARAMA YEME

pek bcekcilii Amasyann temel uralarndan biri idi.17 kyde ipek bcekcilii yaplrd. Koza balanma evresi sonaerip toplama aamasnda hane sahibi konuklarn arp mece

usul kozalar (Baramalar) ellenir (toplan

r, elden geirilir)Helere (Bir nevi sazdan yaplmsapsz byk sepetler) konarakMezata (barama pazar) gnderilir. Hane sahibi imeceye katlankonuklarna yemek ikram eder. Tef, ud, keman, nr eliindeyenilir. Hane sahibinin zenginliine gre bu yemekler bir lenoluturabilirse de temel yemek bakla dolmas ve battr. Bazaileler tek eit yemek kartacaksa sa kapatlr semaver ayeliinde hamur ileri (yal, yanu, kete, gmbe) ikram edilir.

10. SNNET HAMAMI

Snnet olacak ocuklar ve arkadalarfaytonlarla ehri dolarve dnte hamama getirilirdi. Snnet olacak ocuklar ykanr,snnet gmlekleri giydirilir bu arada tutulan saz heyeti hamamiinde ve nnde sanatlarn icra ederler, trene katlan (dahaziyade ocuklar) konuklara simit, poaa, eli brnde ve ekerikram edilir.

11. CENAZE YEMEBu adet Amasyann trelerinden olmayp sonradan girmitir.

Cenaze defnedildikten sonra kabristandan dnen cemaate cenazeevinde veya tahsis edilen bir mekanda verilen yemektir. Snrolmamakla birlikte ekseri pide, ay veya souk merubatlar verilir.

12. TESBH EKME

Cenazenin defnedilmesinden sonra (1-7 gn) yaplan trendir.Ekseri yats namazn takiben cami cemaati, e dost, akrabalarcenaze evine davet edilir. mam ynetiminde tm katlanlar 70.000defa kelime-i Tevhid (Lailaheillallah) getirirler. Tren bittiktensonra cemaate Amasya rei, puaa ve ay ikram edilir.

Amasya yemekleri zerine yllardr almalar yapmaktaym.Sayn Valimiz bu birikimimi, karmay planladklar kitabayanstmak istediler. Yerine getirilmesi bence ok zevkli olan bu iigrev ve emir telkki ettim. Yararlolabildi isem kendimi mutlusayacam.

H. Harun YRG


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SOUPS306ATAL ORBA

ATAL SOUP 1.5 ay bardayeil mercimek 2 ay bardayarma 7 su bardasu 1 adet orta boy soan 100 gr. kyma 2 yemek katereya Tuz, pul biber, nane

1.5 cup of green lentils 1 cup of coarsely ground wheat 7 cups of water 1 medium sized onion 100 gr. of minced meat 2 spoonfuls of butter salt,flaked red pepper and dried

spearmint

nce mercimekler yumuamaya balayncayarma ilave edilerek halanr. Bir tencerede ya,soan, kyma kavrulur. Mercimek ve yarmayakatlr suyu ilave edilip 5 dakika kaynattktansonra ocaktan indirilir. zerine tereyandakzdrlmnane ve pul biber dklr.Servis yaplr.

Bring the water to a boil and add the lentils. Afterthe lentils start to soften, add the wheat. Fry theonion and the meat in a separate pan. Add thismixture to the lentil. Boil for five minutes andremove from the cooker. Melt some butter and addflaked red pepper and dried spearmint to the butter.Pour this mixture on the soup.

MALZEMELER

INGREDIENTS

YAPILII

METHOD


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ORBALAR30306KESME HAMUR

ORBASI (bik orba)DOUGH PIECE SOUP (ALSO CREST SOUP)

Hamuru iin: 1 su bardaun 1 yumurta 1 ay katuz Alabildii kadar su Ayrca:

1 su bardayeil mercimek 2 su bardaszme yourt

Un yumurta tuz ve su ilavesiyle zl katbir hamuryaplr. Dinlendirilerek altna ve stne un serpilirve oklavayla alr. zerine un serpilerek hamur ok-lavaya sarlr. Oklavann boyu istikametinde ikiyeyarlr. Bylece btn katlar kesilmiolur. Daha son-ra hamur aynparalelde boyuna yarm santim erit-ler halinde kesilir. Tekrar enine yarm santim kalnl-

nda kesilir. Hamurun fazla unu elekte elenir. Mer-cimek ykanr ve altsu bardasuyla halanr ha-landktan sonra hamur ilave edilir. Hamur pitiktensonra zelenmiyourt altrlarak orbaya eklenir.Bir tavada nane tereyada kzdrlarak zerine d-klp servis yaplr.

M

ALZEMELER

YAPILII

For the dough: 1 cup offlour 1 egg 1 teaspoon sugar

As much water as the mixture tolerates And 1 cup of green lentils 2 cups of strained yoghurt

Prepare a relatively hard dough with theflour, water, eggand salt. Let the dough rest for a while and roll it out.Roll the dough around the roller and make a cut alongthe roller so that the dough is cut into strips. Cut thestrips to acquire small squares of a quarter of an inch a

side. Sieve the pieces of dough to get rid of the extra flour.Bring the lentils to a boil in six cups of water. Add the

pieces of dough. Slightly dilute the yoghurt. After thedough softens, gradually add the yoghurt to the soup.

Melt the butter in a separate pan. Add dried spearmintto the butter. Pour the butter into the soup.

INGR

EDIENTS

METHOD


11/88

11

SOUPS2556HELLE ORBASI

HELLE SOUP 2 yemek kaun 1 yemek katereya 1 ay bardapirin Kara biber 5 su bardasu

2 spoonfuls offlour 1 spoonful of butter cups of rice black pepper 5 cups of water

2 Yemek ka un 1 yemek ka tereyan-da kavrulur. 5 su bardasouk su eklenir. Bir

baka kapta bol suda halanmbir ay bardapirin hazrlanan meyaneye katlr. Kayna-yana kadar devamlkartrlarak piirilir. ze-rine kara biber serpilerek servis yaplr.

Fry two spoonfuls of flour in butter. Add 5 cups ofcold water. Add pre-boiled rice to the russet brown.Stir to a boil. Sprinkle black pepper just beforeservice.

MALZEMELER

INGREDIENTS

YAPILII

METHOD


12/88

12

ORBALAR2556

1 su bardakrk yarma 1 su bardataze i fasulye 6 su bardasu 2 su bardaszme yourt Tuz

1 cup of coarsely ground wheat 1 cup of green beans 6 cups of water 2 cups of strained yoghurt salt

Yarma ve taze i fasulye suda yarmalar pembe-leene kadar piirilir. Tuz ilave edilir. Halan-dktan sonra yourt zelenerek orbaya yava,yava ilave edilir. zerine istee gre tereya-nda kzdrlmnane dklp servis yaplr.

Boil the wheat and the beans until their colors turn.Add some salt. Whisk the yoghurt and graduallyadd it to the soup. Melt the butter in a separate pan.Add dried spearmint to the butter. Pour the butterinto the soup.

MALZEMELER

INGREDIENTS

YAPILII

METHOD

BIDIKLI ORBA

BIDIKLI SOUP


13/88

13

SOUPS20206

1 su bardatopal brlce 1 basoan 1 ay bardakakrdak (Kp eklinde doranmkoyun

kuyruu kavrularak yandan ay-rtrlr, havanda ezilerek tuz ila-ve edilir)

Tuz Svya 1 ay bardayarma

1 cup of black eyed peas 1 medium sized onion cup of cracklings salt vegetable oil cups of coarsely ground wheat,

Kp eklinde doranm soanlar sv yadakakrdak ilave edilerek kavrulur. Dier tarafta

bol suda halanmyarma ve brlceler hala-ma suyu ile birlikte ilave edilir. Tuz atlr. ze-rine yada kzdrlm nane gezdirilip servisyaplr.

Chop the onions. Fry the onions and the cracklingsin vegetable oil. Boil the wheat and the peas. Addthe onions and the cracklings into the soup. Addsome salt. Melt the butter in a separate pan. Adddried spearmint to the butter. Pour the butter intothe soup.

M

ALZEMELER

IN

GREDIENTS

YAPILII

METHOD

TOPAL BRLCE

ORBASIBLACK EYED PEA SOUP


14/88

14

ORBALAR2556

1 su bardamercimek 1 yemek kaun 1 su bardaerite 1 yemek katereya 1 tatlkatuz 1 adet soan Nane ve pul biber

1 cup of lentils 1 spoonful offlour 1 cup of noodles 1 spoonful of butter salt 1 medium sized onion dried spearmint andflaked red pepper

Yada soan kavrulur. Un katlarak kartrlr.Nane, tuz ve pul biber konulur. Su ilave edilipkaynamaya braklr. Kaynayan suya ncedenpimimercimek ile eriteler ilave edilir. Scakservis yaplr.

Poach the lentils. Chop and fry the onion inbutter. Add the flour and stir the mixture. Addthe spearmint, salt and red pepper. Add the waterand bring to a boil. Add the poached lentils and thenoodles to the soup.

M

ALZEMELER

INGREDIENTS

YAPILII

METHOD

SAKALA ARPAN

ORBABEARD BEATER SOUP


15/88

15

10

SOUPS306

6 adet skma tarhana (btn yar-mal)

1 su bardanohut 1 yemek kanane 2 yemek katereya Tuz

6 skma tarhana (Tarhana is a traditionalTurkish cereal consisting offlour, yoghurt andcertain vegetables. The ingredients are mixedand left to ferment and then dried. This driedmixture is mixed with water and turned intoa soup that requires little addition to it. Skmatarhana is afinger sized lump of this materialwhich is also stored in the form a coarseflour.)

1 cup of chickpeas 1 spoonful of dried spearmint 2 spoonfuls of butter salt

Tarhanalar ve nohut bol suyla akamdan s-latlr. Suyu szlerek tarhanalar elle skla-rak ezilir. Nohutlarla birlikte orba kazann-da bol suyla devamlkartrarak nohutlar yu-muamasna kadar ve koyulaana kadar piiri-lir. Tuzu atlr. zerine tereyanda kzdrlmnane gezdirilir.

Immerse the tarhana and the chickpeas in the water,one day before the preparation of the soup. Sieveand mash the tarhana. Bring the chickpeas and thetarhana to a boil and keep stirring the mixture untilthe chickpeas turn brown. Add the salt. Melt thebutter in a separate pan. Add dried spearmint to thebutter. Pour the molten butter into the soup.

M

ALZEMELER

INGREDIENTS

YAPILII

METHOD

SIKMA TARHANA

ORBASISIKMA TARHANA SOUP


16/88

16

ORBALAR4556

1 cup of whole wheat cup of chickpeas Diluted strained yoghurt

1 cup of lentils 1 spoonful offlour 1 cup of noodles 1 spoonful of butter salt 1 medium sized onion dried spearmint andflaked red pepper

Yarma, nohut akamdan slatlr. Daha sonrayumuayana kadar piirilir. Tuz atlr, szmeyourt ayranorbaya katlr.NOT:Bu orba souk olarak yendii gibi tere-yave nane katlarak istenirse scak olarak dayenebilir.

Immerse the wheat and the chickpeas in the water,one day before the preparation of the soup. Cook thewheat and the chickpeas until they soften. Add thesalt and the diluted strained yoghurt. This soupcan be served both hot and cold. If it will be servedhot, melt some butter in a separate pan. Add driedspearmint to the butter. Add it to the into the soup.

M

ALZEMELER

INGREDIENTS

YAPILII

METHOD

BTN YARMA

ORBASI (Ayran orbas)WHOLE WHEAT


17/88

MEAT DISHES

17

6 12015

1 kg. kekeklik buday (kendimelik) 500 gr. koyun eti (kol veya bel

blgesinden-rostoluk ette olabilir) 200 gr. koyun kuyruu 100 gr. nohut 1 yemek kasuda inceltilmiemen Tuz

Kekek mleine (cab) kendimelik, et, emen, nohut, k-krdaayrlmkuyruun ya, tuz ve kemikler krlarakkartlan iki iri kemiin ilii konur zerine 3 parmak ka-patacak kadar su ilave edilerek cabn kapakapatlp fr-na verilir. 4-5 saatte fazla harlolmayan frnda piirilir. Pi-en kekek zerinde biriken fazla ya(bar) bir tavaya alnrsala, scak su katlarak sos yaplr. Cabdan tabaklara al-nan kekein zerine arzuya gre bu sos ilave edilerek ser-vis yaplr. Kekein 4 ana maddesi et, kuyruk, kendimelik

ve nohuttur. Cab ierisine sala konmazNOT: Merzifon yresinde cabn ierisindeki btn malze-me dvlerek macun haline getirilip servis yaplr. AMAS-YA uslnde btn malzemeler kekek kotarldnda ayrayrgrlr.

MALZEMELER

YAPILII

1 kg of kekek wheat (kendimelik) kg of lambfilet 200 gr. of tail fat 100 gr chickpeas 1 spoonful of cumin paste salt

Put the kendimelik, the filet, the diluted cumin paste, thechickpeas, the tail fat, the salt and the marrows of two largebones in a earthenware pot (cab). Add as much water as ittakes to submerge the ingredients under 2 inches of water.Seal the lid of the cab and place it in the oven. Cook for 4-5hours in medium heat. Open the cab and collect the grease (bar)at the top. Prepare a sauce with the bar by adding hot water

and tomato paste. Add the sauce after the kekek is taken intoseparate plates. The main ingredients of kekek are kendimelik,meat, tail fat and chickpeas. Thats why tomato paste is not putin the cab.

IN

GREDIENTS

METHOD

KEKEK

KEKEK


18/88

ET YEMEKLER

18

6 3045

2 su bardabulgur 1 demet maydanoz 1 yemek kasala 1 tatlkakara biber 1 takm koyun ikembesi

(mumbarile) 1 tatlkatuz

Mumbarlarn ii temizlenir i ksm da ev-rilerek yukarda belirtilen malzemelerle hazr-lanmi ile doldurulur. Baka bir kapta el aya-s byklnde kesilmi ykanm ikembe-ler bir saat kadar kaynatlarak doldurulan ilkmumbar kazanna ilave edilir. yice piinceyekadar 1-2 saat beklenir mumbarve ikembelerpitikten sonra mumbarlar ve ikembeler 2-3santim boyunda kesilerek kark olarak servisyaplr.

MALZEMELER

YAPILII

2 cups of pounded wheat parsley 1 spoonful of tomato paste black pepper lambs tripe with the mumbar salt

Clean and turn the chitterling inside out. Stuff thechitterling with the ingredients listed above. Cutthe tripe into palm sized pieces and boil them in aseparate container for an hour. Add the tripe to thechitterlings. Cook for about two hours. Chop the

pieces of tripe and the stuffed chitterlings into inch-long pieces.

INGREDIENTS

METHOD

MUMBAR - KEMBE

CHITTERLING-TRIPE


19/88

MEAT DISHES

19

6 1010

300 gr. pastrma 2 basoan 1 kak svya

Yada soanlar ldrlr. Pastrmalar yarmsantim kalnlnda dilimlenir. (Dilimli alna-caksa yarm santim kalnlnda olmas iste-nir.) Bu dilimler tekrar boyuna kibrit p ka-lnlnda kesilir. eklini bozmadan ldrlensoanlarn zerine dizilir yarm fincan scak su

ilave edilip kapa kapatlarak ksk atete 10dakika piirildikten sonra 2 dakika dinlendirilipay ile scak servis yaplr.NOT:Arzuya gre zerine limon sklr.

M

ALZEMELER

YAPILII

300 gr pastrami 2 medium sized onions 1 spoonful of vegetable oil

Fry the onions in vegetable oil. Slice the pastramiso as to a obtain quarter-inch-thick sticks. Place thesticks of pastrami on the onions. Add half a cup ofhot water and cook for ten minutes. Let the food rest

for 2 minutes and serve with tea.

INGREDIENTS

METHOD

PASTIRMA

GAELLEMEPASTRAMI GAELLEME


20/88

ET YEMEKLER

20

6 20 20

1 koyun akcieri 1 ay bardasvya 1 kase sarmsaklyourt Pul biber, tuz, 1 fincan su

Akcierler tavla zarbyklnde doranr.(ri gzenekli ahin gz tabir edilen szgetaklarak et makinesinden de ekilerek de ha-zrlanabilir.) Svyaierisinde akcierler tah-ta kakla kartrlarak kavrulur. Bir fincan s-cak su konulur. Kapakapatlarak ksk atete

yumuamaya braklr. Tuzu atlr. Kvama gel-dikten sonra servis tabana alnr. zerine sa-rmsaklyourt dklr. Pul biberle sslenerekservis yaplr.

M

ALZEMELER

YAPILII

1 lambs lung cup of vegetable oil 1 cup of garlic yoghurt flaked red pepper, salt cup of water

Chop the lungs into dice-size cubes. Fry the cubes invegetable oil. Add the water, close the lid and let itsimmer. Add the salt. Put the contents into an ovaldish. Pour garlic yoghurt over the food. Sprinkleflaked red peppers.

INGREDIENTS

METHOD

YOURTLU

AKCER KAVURMABRAISED LUNG WITH YOGHURT


21/88

MEAT DISHES

21

6 4510

1 kg. kol blgesinden koyun eti 1 su bardahalanmnohut 1 yemek katereya 1 yemek kasala Tuz, su

Yumurta byklnde paralara ayrlmko-yun eti yada kzartlr. Sala, tuz, tereyaetle-rin zerine ilave edilerek zerine geinceye ka-dar su eklenir. Kapakapatlp ksk atete pi-irilir. Etler iyice pitikten sonra daha nce pi-irilmiolan nohutlar ilave edilerek servis ya-plr.

MALZEMELER

YAPILII

1 kg lamb (arm) 1 cup of chickpeas 1 spoonful of butter 1 spoonful of tomato paste salt and water

Chop the lamb into egg sized lumps. Fry the lamb.Add the tomato paste, salt and butter and addenough water to submerge the ingredients. Close thelid and leave to cook at low heat. Boil the chickpeasseparately. Add the chickpeas.

INGREDIENTS

METHOD

BTN ET

WHOLE MEAT


22/88

ET YEMEKLER

22

6 7015

1 adet kuzu gerdan(boynu) 1 su bardanohut Tuz, kara biber, salaHamuru iin: 1 su bardaun 1 adet yumurta Tuz

Et ykanr, slatlmnohutla birlikte ddkltencerede 45 dk halanr. Dier tarafta un, yu-murta, tuz, su ilavesiyle boza kvamnda birhamur hazrlanr. Etler souyunca kemiklerin-den lif lif ayrlr. Nohut ve suyu ile birlikte kay-narken zerine hazrlanan cvk hamur fndk

bykln de sklarak kakla kaynayan etlisuyuna atlr. Hamurlar piirilir. (Pien hamursuyun yzne kar) sala, tuz, karabiber, kr-mzbiber, ilave edilir. Scak servis yaplr.

MALZEMELER

YAPILII

1 lambs neck 1 cup of chickpeas salt, black pepper, tomato pasteFor the dough 1 cup offlour 1 egg salt

Boil the chickpeas. Put the meat and he chickpeas intoa pressure cooker. Prepare a liquid dough with theflour, egg and the salt. Cool the meat. Carve the meatfrom the bones. Bring the meat and the chickpeas toa boil again and add the dough. The dough should bedropped into the boiling russet brown from a spoonto form spoon sized morsels. Add the tomato paste,salt, black andflaked red pepper.I

NGREDIENTS

METHOD

HAMUR YAHNS

DOUGH STEW


23/88

MEAT DISHES

23

6 6015

4 adet ayva 1/2 kg. koyun boyun eti 200 gr. nohut 250 gr. toz eker 4 su bardasu

Nohutlar ve koyun eti ykanarak ddkl tence-rede 4 su barda su ile halanarak piirilir. So-uyunca koyun eti lifleri istikametin de kemik veyaksmlarndan ayrlarak kubadoranp etsuyu ve nohutlar ile birlikte zerine ilave edilireker katlarak 1 tam kaynatlr. Souyunca lkolarak servis yaplr.

Not: Erik gallesi kuru kay

s

konularak yap

l

r.Kaysgallesi aynilemler tekrar edilerek yaplr.

MALZEMELER

YAPILII

4 quinces kg of lambs neck 200 gr. of chickpeas 250 gr. of sugar 4 cups of water

Boil the chickpeas and the meat in 4 cups of water ina pressure cooker. Cool and carve the meat and chopit into thumb sized pieces. Pour the broil on choppedquinces and add the meat and the chickpeas. Add thewater and bring the mixture to a boil. Serve cool.Note: Other than quince there are plum and peach

galles as well. For plum galle, plums need to havebeen dried.I

NGREDIENTS

METHOD

AYVA GALLES

QUINCE GALLE


24/88

ET YEMEKLER

24

6 4030

1.5 kg. kuzu kuba 1 kg. ince palcan 1/2 gr. yeil sivri biber (tatl) Tuz-karabiber

Patlcanlar alacalsoyulur. Halka eklinde do-ranr. 20 dakika tuzlu suda bekletilir. Et tuzla-nr. Bir patlcan bir et olmak zere ngr ileri-ne dizilir. Odun atei kllenene kadar beklenirve ngr aleti zerine yerletirilir. ngrn ar-k elle evrilerek piirilir. Yeil biberler atetekzlenir, pien kebabn zerine konularak Te-polu (Bir nevi kapaklbakr sahan) da 15 da-kika demlendirilir. Scak olarak servis yaplr.

MALZEMELER

YAPILII

1.5 kg lamb 1.5 kg aubergines kg of green pepper salt and black pepper

Peel the aubergines so as to leave stripes. Slice theaubergines to create inch-thick disks. Submerge thedisks in salt water for twenty minutes. Chop themeat into chunks. Fix the aubergines and the chunksof meat on ngr skewers alternatingly. Place thesmoldering charcoal on the ngr. The skewers areplaced on the ngr whose skewers are rotated overthe fire through a manual mechanism. The greenpeppers are roasted over the charcoal and left to restfor fifteen minutes in a tepolu (a copper containerwith a lid) Serve the peppers along with the skewers.

INGREDIENTS

METHOD

INGIR KEBABI

INGIR KEBAB


25/88

MEAT DISHES

25

6 7560

1 adet gden barsa(kaln k-sm)

2 su bardabulgur Kara biber, krmzbiber, tuz,

maydanoz Kzartmak iin 6 yumurta 1 su bardasvya

Bulgur, maydanoz, krmz biber, kara biberile i hazrlanr. Gdenin iine doldurulur. Altve st ucu iple balanr. Tencerede piinceyekadar halanr piirme suyuna tuz ilave edi-lir iyice souyunca keskin bir bakla (dat-madan) parmak kalnlnda dilimlere kesilir.Dier tarafta yumurtalar aksarsna karanakadar rplr. Souk kipeler yumurtaya bula-narak kzgn yada kzartlr. Scak olarak ser-vis yaplr.

MALZEMELER

YAPILII

1 gden (large intestine of a lamb) 2 cups of pounded wheat black pepper,flaked red pepper, salt

and parsley 6 eggs 1 cup of vegetable oil

Mould the parsley, pounded wheat,flaked red pepperand black pepper together to prepare the stuffing.Stuff the gden with the mould. Tie both ends of the

gden and place it in a container full of water. Bringit to a boil and add some salt. Cool he stuffed gdenand slice it into inch-sized pieces called kipe. Whiskthe eggs. Submerge the kipe into whisked eggs and

fry in hot oil. Serve hot.INGREDIENTS

METHOD

KPE

KIPE


26/88

SEBZE YEMEKLER

26

6 6060

200 gr. kuru bakla 1 basoan 2 su bardayarma ve yarm ay

bardabulgur 1/2 kg. kyma (koyun kuyruu ka-

tlm, yal) 1 kak sala Biber, tuz 1 ay bardasvya Sarmalk yaprak

zellii olan, besin deeri yksek ve maharet is-teyen yresel bir yemektir. Amasyadan baka hi-

bir yerde yaplmaz. Bir gn nceden slatlan bak-lalar soyulur. Yarma, kyma, kuru soan, sala, bi-

ber, tuz svyaile hepsi kartrlr. Dolmann kona-ca tencerenin altna kemik konur. Yapran ierisi-ne hazrlanan i malzemesi konarak boha eklindesarlr kemiklerin zerine itinayla (datmadan) de-nir. ki su bardasu konarak kaynatlr. Kuru soan

eliinde servis yaplr.Dolmalar sarlrken birinin ierisine nian konur. (Zey-tin tanesi, kiraz, eyrek altn gibi) bu nian yerken kiminazna gelirse onun niyetinin olacarivayet edilir.

MALZEMELER

YAPILII

200 gr. dry broad beans 1 medium sized onion 2 cups of coarsely ground wheat and

cup of pounded wheat kg minced meat (with tail fat) 1 spoonful of tomato paste

pepper and salt cup of vegetable oil vine leaves

This is a highly nutritious dish that is difficult to prepare. Itis strictly native to Amasya. Rest the broad beans in water

for a day. Peel the broad beans. Mix and mould heat, mincedmeat, onion, tomato paste, pepper, salt and vegetable oiltogether. Place carved bones at the bottom of the casserole.The vine leaves are stuffed with the mould and folded so asto form triangular packs. Place the packs over the bones.

Add two cups of water and bring the stuff to a boil. Servewith chopped onion.Sometimes a token is placed in one of the packs. This tokencould be a the seed of a cherry or an alive as well as a small

golden coin. It is believed that whoever finds this token inone of the stuffed leaves in his plate, will have his or herwish granted.

IN

GREDIENTS

METHOD

BAKLA DOLMASIVINE LEAVES STUFFED WITH BROADBEANS


27/88

VEGETABLE DISHES

27

6 4010

6 adet patlcan 1 su bardasvya 4 adet domates 1 kg. kaburga yerinden koyun eti Kara biber, tuz

Patlcanlar alacalsoyulur. Uzunlamasna 3 e b-lnr. Tekrar enine e blnr. Tavada kzgnyada hafif kzartlarak tepsiye denir. zeri-ne kabuu soyulmuhalkalar halinde doran-mdomatesler ilave edilir. zerine az suda ha-lanmkaburga eti suyu ile birlikte yerletirilir.Tuzu ve kara biber ilave edilir. Etler kzarp su-yunu ekene kadar frnda piirilirScak servis yaplr.

MALZEMELER

YAPILII

6 aubergines 1 cup of vegetable oil 4 tomatoes 1 kg lambs ribs black pepper and salt

Peel the aubergines in stripes. Cut the auberginesinto three pieces lengthwise. Fry the auberginesand place them on a tray. Peel and cut the tomatoesso as to obtain disks. Place the tomato disks on theaubergines. Cook the ribs in a little water place theribs over the tomatoes and pour the broth on theribs. Add the salt and pepper. Cook in the oven untilthe broth evaporates.I

NGREDIENTS

METHOD

BAKLA DOLMASI

AUBERGINE PEHL


28/88

SEBZE YEMEKLER

28

6 1530

1 kg. patlcan 1 ay bardasvya 1 basoan 1 ay bardabulgur Tuz Yeteri kadar su

Patlcanlar dalgr (alacal) soyulur. Halka ek-linde kesilip kzartlr soanlar yada kavrulurpatlcanlar tencerenin tabanna denir zeri-ne soanlar ve bulgur ilave edilir pimeye b-raklr kak kullanmadan hoplatlarak kart-rlr hafif atete ksa tiritli olarak piirilir ser-vis yaplr.

MALZEMELER

YAPILII

1 kg aubergine cup of vegetable oil 1 medium sized onion cup pounded wheat salt as much water as required

Peel the aubergines in dalgr style (as usual theaubergines are peeled so as to leave one unpeeledstripe and one peeled stripe alternatingly). Slicethe aubergines widthwise. Fry the aubergine disksand place them at the bottom of the casserole. Placethe rings of onions and the pounded wheat over theaubergines. Do not stir but move the casserole inrapid movements to achieve the same end. Cookover low heat.

INGREDIENTS

METHOD

PATLICAN SLKME

AUBERGINE SLKME


29/88

VEGETABLE DISHES

29

6 4025

4 adet orta boy patlcan 3-4 adet domates 250 gr. kyma 4-5 adet sivri biber 1 basoan Tuz ve karabiber 1 ay bardasvya

Patlcanlar alacal (dalgr) soyulur halka hal-ka kesilir tuzlanr suyu alnp kzartlr. Ky-madan yourularak kfte yaplr (halka patl-can byklnde) yemek tenceresine bir pat-lcan bir kfte olarak dizilir zerine yada k-zartlmsivri biber ve domates konularak k-sk atete kendi halinde piirilir. Servis yaplr.

MALZEMELER

YAPILII

4 aubergines 3-4 tomatoes 250 gr minced meat 4-5 long green peppers 1 medium sized onion salt and pepper cup of vegetable oil

Peel the aubergines in stripes. Slice the aubergineswidthwise and submerge them in salt water fora while. Sieve and fry the aubergines. Preparemeatballs from the minced meat. The meatballsshould be close in size to the disks of aubergines.Line the aubergines and the meatballs alternatinglyon the pan. Fry and place the peppers on theaubergines and the meatballs. Cook at low heat.I

NGREDIENTS

METHOD

PATLICAN OTURTMA

AUBERGINE SLKME


30/88

SEBZE YEMEKLER

30

6 2015

1 kg. patlcan 200 gr. kyma 1 kuru soan 1 ay bardayarma 1 yemek kasala, tuz Sarmsaklyourt

Patlcanlar alacalsoyulur. Drde ayrlr ve ipeaslr kurutulur. Kurumupatlcanlar 5 cm. bo-yunda krlr ve suya atlarak halanr. yicehalandktan sonra suyu szlr. Dier taraf-tan soanla kyma kavrulur. Halanmpatl-canlara yarma, sala, tuz ilave edilir. 2 su bar-da scak su konarak kapa kapatlr. Kskatete piirilir. zerine sarmsakl yourt d-klerek servis yaplr.Not: Kabak kurusu yemei de aynekilde yaplr.

MALZEMELER

YAPILII

1 kg aubergines 200 gr minced meat 1 medium sized onion cup of coarsely ground wheat 1 spoonful of tomato paste salt garlic yoghurt

Peel the aubergines in stripes. Cut the aubergines into four pieces and dry the pieces on a string. Breakthe dried pieces into two and put into boiling water.Sieve the aubergines after they are thoroughlyboiled. Fry the chopped onions and the meat on aseparate pan. Add the wheat, tomato paste, salt and

pepper. Put all the stuff together in a casserole andadd two cups of water. Stew at low heat. Serve with

garlic yoghurt.

INGREDIENTS

METHOD

PATLICAN SLKME

AUBERGINE SLKME


31/88

VEGETABLE DISHES

31

6 20 10

6 adet patlcan turusu 1 basoan 1 ay bardasvya 1 adet domates

Patlcanlar btn olarak suda bekletilerekfazla tuzu ve sirkesi alnr. Parmak kalnln-da yuvarlak halka eklinde doranr. Kevgir-de szlr. Soanlar kp eklinde doranr.Svyada kavrulur. zerine patlcanlar ilaveedilerek kabuu soyulmu iri doranm do-mates konularak piirilir. Ilk veya souk servisedilir.NOT:Aynyemek fasulye salamurasile de pi-irilir. (Fasulye diblesi)

M

ALZEMELER

YAPILII

Ingredients: 6 pickled aubergines 1 medium sized onion cup of vegetable oil 1 tomato

Rest the aubergines in fresh water to get rid ofthe salt and vinegar flavor. Slice the aubergineswidthwise. Sieve the aubergines. Chop and fry theonions. Add the aubergines and chopped tomatoes.Serve hot or warm as desired.

I

NGREDIENTS

METHOD

PATLICAN TURUSU

CLBRPICKLED AUBERGINE CLBR


32/88

SEBZE YEMEKLER

32

6 1510

1 demet maydanoz 6 adet yumurta 3 kak un Tuz, kara biber, svya(1 su bar-

da)

Maydanozlar ayklanr, ykanr, kylr. Yumur-talar krlarak un ilave edilir. Tuz, kara biberkatlr. Bir tavada 1 su barda svyakzd-rlr. Hazrlanan bulamatan kepe ile kzgnyaa ay taba byklnde tavaya dk-lr, iki tarafkzartlr. Servis tabana alnr. S-cak veya souk olarak yenilebilir.

MALZEMELER

YAPILII

6 eggs 3 spoonfuls offlour salt, parsley, black pepper, 1 cup of vegetable oil

Pick the leaves of the parsley and chop them intovery small pieces. Whisk the eggs and add theflour,salt and pepper. Add the parsley to the mixture.Pour some oil into a frying pan. Pour the mixtureon the pan to create palm sized or bigger disks. Fryboth sides of the disks. Serve hot or cool.

INGREDIENTS

METHOD

MCVER

MCVER


33/88

VEGETABLE DISHES

33

6 20 30

250 gr. bamya 250 gr. para kuzu eti 100 gr. svya 1 tane soan 1 kak sala 1 tane limon veya limon tuzu

Bir tencere ierisine ya, soan ve et konulur vekavrulur. zerine ykanm ayklanm suyuszlmbamyalar ve sala eklenir. Limon s-klarak (veya limon tuzu) ve tuz ilave edile-rek ksa tiritli olarak piirilir. (stee gre 1 disarmsak ezilerek malzemeye kartrlabilir.)NOT: 250 gr. kurutulmubamya lk suyla s-

lan

r. plikleri

kar

l

r halan

r yukardaki tari-fe gre piirilir.

MALZEMELER

YAPILII

250 gr okra 250 gr lamb 100 gr vegetable oil 1 medium sized onion 1 spoonful of tomato paste 1 lemon

Fry the meat along with the onions. Add the okraand the tomato paste. Add the lemon juice and stewthe stuff at low heat. Garlic could provide someadditionalflavor if desired.

INGREDIENTS

METHOD

ETLBAMYE

OKRA WITH MEAT


34/88

SEBZE YEMEKLER

34

6 4015

200 gr. kyma 2 orta boy domates 1 kg. taze fasulye Kara biber, tuz 3 adet yumurta 1 demet maydanoz

Fasulyeler ayklanr, ykanr 3e krlr. Yada kymakavrulur zerine fasulyeler eklenir. Hoplatlarak sola-na kadar piirilir. zerine kabuklarsoyulup kp kpdoranmdomatesler ilave edilir. Tuz, karabiber ek-lenir. Domates ve fasulyeler pitikten sonra bir taba-a krlmve hafif rplm3 yumurta ilave edilerekzerine doranmmaydanoz serpilir. Kapakapat-

larak yumurtalar katlaana kadar piirilir. Tahta ka-kta tencerede kartrarak datlr. Scak olarak ser-vis yaplr.

NOT: Domates salatas, ayran, semaver ayyla ser-vis edilir. Sa ekmeine (ikefeyle) kavurmadan sa-rlarak da yenilir.

Fasulye yerine taze biber konularak dier malzeme-lerle birlikte BBER KAVURMASI adaltnda yaplr.

M

ALZEMELER

YAPILII

200 gr minced meat 2 medium sized tomatoes

1 kg of green beans salt and pepper 3 eggs parsley

Wash and shell the beans and divide them into threepieces. Fry the minced meat and add the beans. Peel the

tomatoes and add them to the meat and the beans. Addthe salt and the pepper. Fry the eggs in a separate pan.Put the eggs and the beans together and sprinkle chopped

parsley over the mixture. Stew the dish at low heat.Note: This dish is usually served with tomato salad, ayranand tea brewed in an urn. It is also wrapped in a specialthin bread called ikefe. Replacing the beans with green

pepper would turn this recipe into Fried Green Pepper.

INGREDIE

NTS

METHOD

TAZE FASULYE

KAVURMASIFRIED GREEN BEANS


35/88

VEGETABLE DISHES

35

6 20 30

1/2 kg. kurutulmufasulye 1/2 kg. kemikli koyun eti 1 soan 1 yemek kasala Krmzbiber Tuz, sarmsaklyourt

Fasulye dilinerek glgede kurutulur. (Dilme fa-sulye kurusu) Kurumufasulye yumuaynca-ya kadar halanr. Dier taraftan kemikli ko-yun eti suyunu ekene kadar piirilir. Dahasonra soanlar ilave edilir ve etle birlikte kav-rulur. Halanm fasulyeler sala, tuz, krmz

biber ve 2 su barda

s

cak su konularak kapa

kapatlr ve ksk atete piirilir. Sarmsaklyo-urt ile servis yaplr.

M

ALZEMELER

YAPILII

kg dried green beans kg joint 1 medium sized onion 1 spoonful of tomato paste red pepper, salt, garlic yoghurt

Slice the green beans and dry them in a shade.Immerse the dried beans in hot water so that theywill soften. Cook the meat until it boils down. Addthe chopped onions and fry the two together. Addthe beans along with tomato paste, salt, pepper andtwo cups of water. Close the lid and cook over lowheat. Serve with garlic yoghurt.

INGREDIENTS

METHOD

KURUTULMUDLME

FASULYE YEMEDRIED SLICED GREEN BEANS


36/88

SEBZE YEMEKLER

36

6 3025

1 kg. pirpirim 200 gr. kyma 1 kuru soan 1 ay bardapirin 1 yemek kasala Yatuz

Soanla kyma yada kavrulur. zerine y-kanm, ayklanm, doranm pirpirim ko-nulur. Pirpirimler iyice solduktan sonra zeri-ne ykanmpirin, sala, tuz ilave edilir. 1 su

barda su konularak kapa kapatlp kskatete piirilir.NOT:Pirpirim ince bulgur tereyaile kavrula-

rak Pirpirim kavurmas

ad

alt

nda ayr

bir ye-mek olarak sunulabilir.

MALZEMELER

YAPILII

1 kg pirpirim 200 gr minced meat 1 medium sized onion 1 spoonful of tomato paste salt, vegetable oil

Fry the minced meat and the onions. Add thewashed and chopped purslane. After the purslanewithers with the heat, add the washed rice, tomato

paste, and some salt. Add one cup of water andleave the dish to simmer.Note: With pounded wheat fried in butter, instead ofrice, the recipe would become that of Fried Purslane.

INGREDIENTS

METHOD

PRPRM (SEMZOTU)

PRPRM (PURSLANE)


37/88

VEGETABLE DISHES

37

6 3025

500 gr. (ykanm, ayklanm)madmak

1 yemek kasala 1 ay bardasvya 1 orta boy soan 200 gr. pastrma 1 su bardakrk yarma Su

Yada soan kavrulur. zerine pastrma ve sal-a katlr. Ykanmve kylmmadmak konu-lur. Scak su ve yarma katlr. Pimeye braklr.Scak servis yaplr.

MALZEMELER

YAPILII

500 gr. madmak 1 spoonful of tomato paste cup of vegetable oil 1 medium sized onion 200 gr. pastrami 1 cup of coarsely grounded wheat

Fry the onion. Add the pastrami and the tomatopaste. Add the chopped madmak. Add the wheatand some hot water. Leave the ingredients tosimmer. Serve hot.

INGREDIENTS

METHOD

MADIMAK

MADIMAK


38/88

SEBZE YEMEKLER

38

6 2015

10 adet orta boy soan 500 gr. kyma veya 200 gr. pastrma 6 adet yumurta 3-4 adet yeil biber 4 adet domates 1 su bardasvya Kara biber Krmzbiber ve tuz

Soanlar kp eklinde doranr. 1 su bardasvyala pembeleinceye kadar kavrulur. Ky-mas ilave edilir. Biber ve domatesler kkkk doranr. Hepsi iyice kavrulur. Kara bi-

ber, krmzbiber ve tuzu ilave edilir. Piirilir.zeri dzeltilir. Yumurtalarn krlacagzleralr. Yumurtalar datlmadan krlr baka birtavada kzdrlan tereyayumurtalar zerinedklerek servis yaplr.

MALZEMELER

YAPILII

1o medium sized onions 550 gr minced meat 200 gr pastrami 6 eggs 3-4 green peppers 4 tomatoes 1 cup of vegetable oil black pepper, red pepper and salt

Chop the onions. Fry the onions in vegetable oil.Chop the peppers and tomatoes. Fry them alltogether. Add the black and red pepper and the salt.Flatten the surface of the ingredients. Make smallholes in which to scramble the eggs. Melt somebutter in a separate pan and pour the molten butterover the ingredients.

INGREDIENTS

METHOD

SOAN MIHLAMASI

ONION MIHLAMA


39/88

VEGETABLE DISHES

39

6 15

100 gr. dlmceviz 5 adet taze soan 1 adet orta boy kuru soan 1 ay bardad 1 yemek kadomates salas Bir tutam krmzpul biber 1 su bardasu

Dlm ceviz, ince kylm kuru ve tazesoan, domates salas, krmzbiber, tuz, d(kftelik bulgur) su derince bir kapta kartr-lr. Salamura yapraklarn arasna sarlarak veyaekmek banarak yenir.Yaplmas kolay ve doal gdalardan oluanitah acbir yemektir.M

ALZEMELER

YAPILII

100 gr grounded walnuts 5 spring onions 1 medium sized onion cup of pounded wheat 1 spoonful of tomato paste flaked red pepper 1 glass of water brined vine leaves

Add the walnuts, chopped onions, tomato paste,red pepper, salt and wheat into the water. Leave themixture to simmer. Serve with brined vine leaves.

INGREDIENTS

METHOD

BAT

BAT


40/88

SEBZE YEMEKLER

40

6 2015

1 adet soan 250 gr. kyma 2 adet domates 1 ay bardasvya 5 adet kabak 1 su bardapirin

Tuz, karabiber, k

rm

z

biber SuM

ALZEMELER

YAPILII

1 medium sized onion 250 gr minced meat 2 tomatoes cup of vegetable oil 5 cucumbers 1 cup of rice

salt, black pepper, red pepper

Wash the cucumbers thoroughly. Peel the cucumbersthickly. Chop the peels in match-sized pieces. Chopthe onions. Fry the onions and minced meat. Addthe cucumber peels. Add the tomatoes. place the ricein the middle and add one cup of water. Add blackand red pepper and salt.

INGREDIENTS

METHOD

KABAK KABUU

KAVURMASIFRIED CUCUMBER PEEL

Kabaklar birka defa ykanr, kurulanr. Derin-ce soyulur. Elde edilen kabuklar kibrit p ek-linde doranr. Dier taraftan soanlar ince incedoranr. Svyada kyma ile birlikte kavrulur.Kibrit eklinde doranmkabuklar ilave edilir.Kartrmadan nce tencereyi silkeleyerek ka-

buklar kavrulur. Domatesler ilave edilir. Ortas

alp pirinler konur ve zeri kapatlr. 1-1,5 bar-dak scak su ilave edilir. Tuz, karabiber, krmzbiber de konarak kapakapatlr ve piirilir.


41/88

VEGETABLE DISHES

41

6 20 25

1 kg. ot pancar(Kuekmei dedenir)

200 gr. kyma 1 kuru soan 1 yemek kasala Yatuz Tercihen pastrma yoksa emen 1 ay bardapilavlk bulgur 3 adet yumurta 1 demet maydanoz

Soanla kyma yada kavrulur. zerine ayk-lanmkylmyeil pancar otu konup soldu-rulur sonra bulgur bir miktar emen tuz, sal-a ilave edilir. 2 su bardascak su konularakkapakapatlr ve ksk atete piirilir. stenir-se zerine sarmsakl yourt dklerekte ser-vis yaplr.

MALZEMELER

YAPILII

1 kg beet leaves 200 gr minced meat 1 medium sized onions 1 spoonful of tomato paste pastrami or cumin paste cup of pounded wheat 3 eggs parsley, salt, vegetable oil

Fry the onions and minced meat. Wash, shell andchop the beet leaves. Add the wheat, pastrami orcumin paste, salt and tomato paste. Add two cupsof hot water and leave to simmer. Serve with garlic

yoghurt.

INGREDIENTS

METHOD

PANCAR

BEET


42/88

SEBZE YEMEKLER

42

6 2010

1 kg. kabak 1 orta boy soan 150 gr. kyma 1 yemek kasala 1 ay bardapirin Tuz-karabiber-su-krmzbiber

Bir tavada soan ve kyma kavrulur. Sala vepirin ilve edilir. Sahana halka eklinde kesil-mi kabaklar dizilip zerine ve aralarna yu-karda hazrlanan malzeme serilir. Karabiber,tuz, krmzbiber, 1 ay barda su katlp k-sk atete piirlir.

NOT:stenirse sarmsaklyourt zerine dklr.MALZEMELER

YAPILII

1 kg cucumbers 1 medium sized onion 150 gr minced meat 1 spoonful of tomato paste cup of rice salt, black and red pepper

Fry the onion and the minced meat in a pan. Addthe rice and tomato paste. Slice the cucumber.Line the disks of cucumber in the pan put the fillthe ingredients in between the disks. Add the salt,black and red pepper. Pour some water and leave tosimmer. Serve with garlic yoghurt.

INGREDIENTS

METHOD

KABAK IRPMA

CUCUMBER IRPMA


43/88

PASTRIES

43

6 4560

6 yumurta Tuz 0,5 su bardasu 250 gr. tereya 1 kg. tuzu alnmpeynir Yarm demet maydanoz

6 yumurta, tuz, yarm su barda su ve alabildiikadar unla kulak memesi yumuaklnda hamuryaplr. 30 dakika zerine nemli bez rtlerek din-lendirilir. 8 beze yaplr. Bezeler sini byklndealr. Hamurlar hafif kuruduktan sonra kaynayantuzlu suyun iersine atlarak halanr. Souk suyaatlr. Hamurun suyu szlr. Yalanm tepsiyearalaryalanarak iki katlbir peynirli maydanozlu

har konulur. Tm hamurlar bittikten sonra drdeblnr. Ocak zerinde siniyi evirerek altpiirilir.Baka bir siniye ters evrilerek dier tarafda aynekilde kzartlr. Tepsideki drde blnen breklerkzartldktan sonra kare eklinde daha kk par-alar halinde kesilip servis yaplr.

MALZEMELER

YAPILII

6 eggs,flour cup of water 250 gr butter 1 kg desalinated cheese parsley, salt

Add the eggs, salt and water to the flour to obtain a softmould. Leave the dough to rest for thirty minutes witha wet cloth spread over it. Divide the dough into 8 equal

pieces. Roll out the dough to obtain fillo dough. Leavethe fillo dough to dry slightly. Put the fillo dough into

boiling salt water. Remove thefillo dough from salt waterand cool the pieces in cold water. Sieve the water. Oil thetray. Place thefillo dough in the tray. Between each layerof fillo dough, put in the cheese-parsley mixture. Placethe tray over the fire. Turn the pastry upside down tocook the upper surface as well. Cut the pastry into smallsquares before service.

INGREDIENTS

METHOD

SNSU BRE

SNSU PASTRY


44/88

HAMUR LER

44

6 4045

1 kg. un Alabildii kadar su Tuz 250 gr. tereya Dvlmceviz

Un, su ve tuz birlikte yorularak kulak meme-si yumuaklnda hamur yaplr. Hamur 1,5cm kalnlnda oklava ile alp zerine eritil-mi tereya srlerek rulo eklinde kapatlr.Rulo hamur e blnr. 3 beze haline getiri-lir. 3 bezede ayrayroklava ile sini bykl-nde alr. Yalanmtepsiye almhamuryerletirilir. 1. ve 2. yufka yalanarak ceviz ser-pilir. nc yufka da yerletirilip, zeri eritil-mitereyaile yalanr. Ocakta sini dndr-lerek kzartlr. Brein altkzartldktan son-ra st aynekilde kzartlr ve servis yaplr.

MALZEMELER

YAPILII

1 kgflour 250 gr butter grounded walnut, salt, water

Prepare a soft dough with flour, water and salt. Rollout the dough. Spread some butter over the fillodough and roll it back. Divide the roll into three piecesand re-mould the pieces. Roll out the doughs onceagain. Put vegetable oil in the tray and spread the

fillo dough. Put vegetable oil onto thefirst two layersof fillo dough. Spread ground walnut over these twolayers. Cover the first two layers with the third fillodough and spread butter over this last layer. Cookboth sides the pastry by turning upside down.

ING

REDIENTS

METHOD

SNBRE

SNPASTRY


45/88

PASTRIES

45

6 4045

1 kg. un Alabildii kadar su Tuz 250 gr. tereya 300 gr. kyma Kylmmaydanoz

Un, su ve tuz birlikte yorularak kulak memesi yu-muaklnda hamur yaplr. Hamur 1,5 cm kalnl-nda oklava ile alp zerine eritilmitereyas-rlerek rulo eklinde kapatlr. Rulo hamur e b-lnr. 3 beze haline getirilir. 3 bezede ayrayrok-lava ile sini byklnde alr. Yalanmtepsiyealmhamur yerletirilir. 1. ve 2. yufka yalanarakkyma, maydanoz kavurmasve 3 nc yufka da yer-

letirilir. zeri eritilmitereyaile yalan

r. Ocaktasini dndrlerek kzartlr. Brein altkzartldk-tan sonra st aynekilde kzartlr ve servis yaplr.

MALZEMELER

YAPILII

1 kgflour 250 gr butter 300 gr minced meat parsley, salt, water

Prepare a soft dough with flour, water and salt. Roll outthe dough. Spread some butter over the fillo dough androll it back. Divide the roll into three pieces and re-mouldthe pieces. Roll out the doughs once again. Put vegetableoil in the tray and spread the fillo dough. Put vegetableoil onto the first two layers of fillo dough. Spread friedminced meat and parsley over these two layers. Coverthefirst two layers with the third fillo dough and spread

butter over this last layer. Cook both sides the pastry byturning upside down.

INGREDIENTS

METHOD

KY BRE

VILLAGE PASTRY


46/88

HAMUR LER

46

6 4045

1 kg. un Alabildii kadar su Tuz 250 gr. tereya 10 adet rplmyumurta

Un, su ve tuz birlikte yorularak kulak memesi yu-muaklnda hamur yaplr. Hamur 1,5 cm kalnl-nda oklava ile alp zerine eritilmitereyas-rlerek rulo eklinde kapatlr. Rulo hamur e b-lnr. 3 beze haline getirilir. 3 bezede ayrayrok-lava ile sini byklnde alr. Yalanm tepsi-ye almhamur yerletirilir. 1. ve 2. yufkann arasyalanarak 2. yufkann zerine rplmyumurta-

lar dklr ve da

t

l

r. nc yufkada zerine se-rilir. zeri eritilmitereyaile yalanr. Ocakta sinidndrlerek kzartlr. Brein alt kzartldktansonra st aynekilde kzartlr ve servis yaplr.

MALZEMELER

YAPILII

1 kgflour 250 gr butter 10 eggs, salt and water

Prepare a soft dough with flour, water and salt. Rollout the dough. Spread some butter over the fillo doughand roll it back. Divide the roll into three pieces and re-mould the pieces. Roll out the doughs once again. Putvegetable oil in the tray and spread the fillo dough. Putvegetable oil onto the first two layers of fillo dough. pourthe whisked eggs over the first and second layers. Cover

thefirst two layers with the third fillo dough and spreadbutter over this last layer. Cook both sides the pastry byturning upside down.

INGREDIENTS

METHOD

YAKASAL BRE

YAKASAL PASTRY


47/88

PASTRIES

47

6 45120

1 yumurta 1 su bardast Tuz Alabildii kadar un Aralarnyalamak iin 1 su bar-

daeritilmitereya zerine srmek iin 1 yumurta

Malzemeler kartrlarak kulak memesi yumuak-lnda hamur yorulur. Cevizden biraz byk be-zeler yaplr. Alabildii kadar bytlr. Sa ze-rinde kurutulur. (ok kzarmayacak) kullanlacazaman hafif slatlarak tavlanr. Tepsiye aralarha-fif yalanarak st ste yerletirilir. Ortaya arzu edi-len i konulur. (Kymal, kelekli, patatesli, peynir-li, spanakl) kalan ikefeler zerine denir en ste

de yala kar

t

r

lm

bir yumurta srlr, k

zart

-lr. Kzardktan sonra kesilerek servis yaplr.

NOT:Buna Yoka Brei de denir.

MALZEMELER

YAPILII

2 egg 1 cup of milk 1 cup of molten butter salt and water

Mould the flour, salt and water to obtain a soft dough.Divide the dough into walnut sized pieces. Roll out the

pieces of dough as large as possible. Dry the fillo doughon tinplate. Dampen the fillo doughs. Place the fillodough on the tray and put some vegetable oil betweeneach layer. Place the desiredfilling between the layers ofdough. Spread a mixture of whisked egg and vegetable oilover the last layer.IN

GREDIENTS

METHOD

KEFE BRE

KEFE PASTRY


48/88

HAMUR LER

48

6 40120

1 kg. un 150 gr. ceviz ii 150 gr. tereya 10-15 adet nohut 1 tatlkatoz eker 2 yumurta sars

Nohutlar havanda krlr. ieye konularak zerine lk su ilaveedilir. 1 tatlkatoz eker ilave edilerek 3 gn lk yerde (ie-nin aznda kpkler dartaana kadar ) bekletilir, dier taraf-ta un elenir.ortas alr ierisine maya haline gelmi bu nohutsuyu konur. 150 gr. yave ceviz tuz ilave edilerek yumuak birhamur yaplr. Hamura silindir ekli verilir. Bakla yumurta b-yklnde 15-16 eit paraya blnr. Yuvarlak bezeler yaplr.Yalanmdikdrtgen frn tepsisine yerletirilir. Ilk ve st ka-

palortamda yarm saat bekletilir. ekillendirilmirek hamu-runun zeri izilir. Yumurta sarsna 1 ay katoz eker 1 ye-mek kasvyakonularak kartrlr. 250 derecede frna ko-nularak reklerin zeri kabarp kaysaklannca dar kartlrve yumurta sarsfrayla el abukluuyla srlr. Tekrar frnasrlr. Bu iler iki kez tekrarlanr. (reklerin parlak ve gevrekolmasiin yaplr)

M

ALZEMELER

YAPILII

1 kgflour 150 gr butter 150 gr ground walnut 10-15 chickpeas spoonful of sugar 2 eggs

Ground the chickpeas in a mortar. Put the ground chickpeas in acontainer with warm water. Add half a spoonful of sugar and let thechickpeas rest in the container for three days (until the foam brims overthe surface). Put the ground walnut, vegetable oil and salt together

with flour to obtain a soft dough. Give the dough a sylindrical form.Slice the sylinder into 15 pieces. Mould the pieces once again. Placethe pieces of dough on a tray. Keep the tray in a warm room for half anhour. Make superficial cuts ob the pieces of dough. Whisk the egg yolkand add a pinch of sugar and a spoonful of vegetable oil. Heat the ovento 250 degrees. When the surface of the pastry cracks, take them outand spread the egg mixture over the pastry with a brush. Repeat this

procedure twice to obtain crispier pastries.

INGREDIENTS

M

ETHOD

NOHUDULU

AMASYA REAMASYA PASTRY WITH CHIKPEAS


49/88

PASTRIES

49

6 40120

3 kg. un 1,5 tatlkakuru

maya 1 yemek katuz Aldkadar su 1 kg. dvlmhaha 3 su bardasvya 500 gr. ceviz ii zerine srmek iin 1

adet yumurta

ukurca bir kaba un ve malzemeler konur. Ilk suyla kulak me-mesi yumuaklnda hamur yourulur. Mayalanmasiin ze-rine temiz bir bez rtlerek dinlendirilir. (Yaklak 1 saat) maya-lanan hamurdan 4 adet beze yaplr. Bezeler hamur tahtasnn dayardmyla 0,5 cm kalnlnda alarak zerine hazrlanan har-tan 1 miktar srlr. Ayrbir yerde ikinci beze aynekilde ha-zrlanr birinci bezenin zerine konur. nc ve drdnc be-zelerde aynekilde hazrlannca hepsi st ste gelecek ekilde

dizilir. 5 cm lik bantlar halinde kesilir kesilen bantlar bklerekyalanmtepsiye ister dz ister yuvarlak olacak ekilde yerle-tirilir zerine rplmyumurta srlr. 10 ar santim arayla b-akla kesilir. 10 dk. dinlendirilir ve frna srlr zeri kzarn-ca servis yaplr.

M

ALZEMELER

YAPILII

3 kg offlour 1,5 spoonful of dry yeast 1 spoonful of salt 1 kg ground hashish 3 cups of vegetable oil

500 gr ground walnut 1 egg

Put the flour into a deep container. Add some warm water and obtaina soft dough. Put a cloth over the container and keep the dough ina warm environment for about an hour. Divide the fermented doughinto four pieces. Roll out each piece of dough to obtain a finger thickfillo dough. Spread the ingredients over the fillo dough. Place a secondfillo dough over the first and repeat the procedure with each dough by

spreading the ingredients over each layer. Cut the dough into stripes offive centimeters in width. Wring each stripe amd place them on a tray.Whisk the eggs and put it over each piece with a brush. Cut the stripesin two rows of ten centimeters. Let them rest for 10 minutes and putthe tray in the oven.

ING

REDIENTS

METHOD

BURMALI

AMASYA REWRINGED AMASYA PASTRY


50/88

HAMUR LER

50

6 4560

1 kg. un Tuz 150 gr. dlmceviz 50 gr. dlmbeyaz haha 150 gr. tereya Su

Bir kapta souk suyla kulak memesi kvamn-da mayasz hamur hazrlanr, dinlendirilir. nceolarak alr. Malzemeler elle srlerek kapat-lr. zerine yumurta srlerek tepsilere dizilipfrna verilir. Yaplmashayli kolay olan bu ha-mur ii her mevsimde zevkle yenebilir.

MALZEMELER

YAPILII

1 kgflour 150 gr butter 150 gr ground walnut 50 gr ground white hashish salt, water

Mix flour and cold water in a container to make asoft dough. Roll the dough out to make thin pieces offillo dough. Put the ingredients on thefillo dough.Spread whisked eggs over the last layer.

INGREDIENTS

METHOD

PUAA

PUAA


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PASTRIES

51

6 3045

1 kg. un 1 yemek katereya-

(zerini yalamakiin)

Tuz 150 gr. svya 150 gr. dlmceviz 150 gr. dlmha-

ha

Tuz katlarak kulak memesi kvamnda hamur hazrlanr. Birsre zeri kapatlarak dinlendirilir. 5 beze topak yaplr.Bezeler ince alr yalanr. Dlmceviz ve hahatek-rar yaile inceltilip zerine srlr. Ular elle ekilerekmalzeme dememiyer braklmaz.Bu alan ve svanan hamur kenarndan kvrlarak rulo ha-linde getirilir. Simit gibi yuvarlanp bastrlarak yine bezehaline getirilip merdane ile 0.5 cm kalnlnda alp sac

zerinde dndrlerek piirilir. ki tarafda iyice kzaranyal sacdan indirilir ve tekrar zeri tereyala yalanpservis yaplr.

MALZEMELER

YAPILII

1 kgflour 150 gr vegetable oil 1 spoonful of molten

butter 150 gr ground walnut 150 gr ground hashish

Prepare a soft dough withflour and water. Let the dough rest fora while. Divide the dough intofive pieces. Roll out each dough.Spread vegetable oil on each fillo dough. Mix the hashish and

ground walnuts with some vegetable oil and spread over eachfillo dough. Make sure the ingredients are spread evenly. Rollthefillo dough from the exterior towards the interior and obtaino roll. Cut the roll and re-mould the pieces. roll out the pieces

of dough again. Cook each fillo dough on a tinplate and spreadbutter over the hot surface of the pastry before service.

I

NGREDIENTS

METHOD

YALI (KATMER)

YALI KATMER


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HAMUR LER

52

6 3090

1 yemek kakuru maya 1 su bardadvlmceviz 1 su bardasvya Su, tuz, yumurta sars

Un elenir. Maya ezilir. Tuz ve su ilave edilerekyumuak bir hamur yaplr. Mayalanmasiin

bekletilir. Yumruk byklnde paralar al-nr. Altna stne un serpilerek oklava ile be-zeler alr. Tm yzne cevizli ya srlerekhamur rulo haline getirilir. Hamur oklava veyaelle zerine un serpilerek 1 cm kalnlnda in-celtilir. zerine yumurta sars srlr odunatei frnnda kzarana kadar teker teker pii-rilir. Frndan knca zerine tereyasrlr.

MALZEMELER

YAPILII

1 spoonful of dry yeast 1 cup of ground walnut 1 cup of vegetable oil

Sieve the flour. Add water to the yeast. Mould theflour and the yeast with some water to obtain a softdough. Let the dough rest for a while to ferment.Divide the dough intofist sized pieces. Roll out the

pieces. Mix the ground walnuts with vegetable oiland sprad the mixture over each layer offillo dough.

Make a roll. Roll out the dough and spread whiskedegg yolk over the top layer of the dough. Spreadbutter over the pieces before service.

INGREDIENTS

METHOD

KETE

KETE


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PASTRIES

53

6 45120

1 yemek kakuru maya 1 su bardadvlmceviz 1 su bardasvya Su, tuz, yumurta sars

Kete hamuru gibi hazrlanr. Hamurunu birucu kendi ekseninde dier ucu ters ynde kv-rlarak yan yana getirilir. zeri elle bastrlarak1 cm. kalnlnda inceltilir. zerine yumurtasars srlr. Odun ateinde kzarana kadarpiirilir. Tereyasrlerek servis yaplr.Birer kiilik porsiyonlar halinde olduu iin

barama yemeklerinde, snnet hamamlar

ndaikram edilir.Servisi kolaydr.

MALZEMELER

YAPILII

1 spoonful of dry yeast 1 cup of ground walnut 1 cup of vegetable oil 1 egg salt and water

The dough is prepared in the same way as the doughfor Kete. Follow the same procedure until you obtaina roll. Wring the roll. Put egg yolk over the surfacewith a brush. Spread butter over the pieces beforesurface. Since this pastry is prepared one piece for

person, it is usually served at ceremonies.INGREDIENTS

METHOD

ELBRNDE

ELBRNDE


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HAMUR LER

54

6 45120

1 kg. un 1 su bardaceviz 1 ay bardadvlmhaha 1 kk paket yamaya Tuz 1 tatlkatoz eker zerine srmek iin 1 yumurta sars

Malzemeler lk suyla yorulur. Mayann ka-barmas beklenir. 1-1,5 saat dinlendirilir. Ha-mur ikiye ayrlr. Bir tanesi yalanm tepsi-ye yaylr. Ortasna har konulur. Dieri harcnzerine yaylr. Hamur tepsisinin iinde bohaeklinde kapatlr. Tepsi iinde biraz mayalan-maya braklr. Hamur kabardktan sonra ze-rine yumurta sars srlr. Frnda kzartlr.Dilimlenerek servis yaplr.

MALZEMELER

YAPILII

1 kgflour 1 cup of ground walnut cup of ground hashish 1 pack of yeast 1 egg spoonful of sugar and salt

Mould the dough with warm water. Let the doughferment for an hour and a half. Divide the doughinto two. Roll out the first piece at the tray. Spreadthe ingredients over this layer. Roll out the second

piece over the ingredients. Bring the corners of thedough together to create a bundle. Let the bundlerest for a while. After the dough puff up, put theegg yolk over the surface with a brush. Put the trayin the oven.

INGREDIENTS

METHOD

GMBE

GMBE


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PASTRIES

55

6 6045

1 kg. un Su, tuz 1 su bardadvlmceviz 1 su bardasvya 2 yumurta

Un elenir. 2 yumurta, tuz, su ilave edilerek yumu-ak bir hamur hazrlanr. Dinlendirilmihamurunaltna ve stne un serpilerek genie alr. Un ze-rine ince dvlmceviz ve svyasrlr. Ha-mur rulo eklinde sarlr. ki ucu kapatlr. Rulo ha-mur 6 eit paraya blnr. Her para elle uzatla-rak kendi ekseninde sarlarak yuvarlak yaplr. Ya-lanmzeminde elle bastrlarak 15 cm apnda yu-

varlak olarak a

l

r. K

zd

r

lan yada k

zart

larak ser-vis yaplr.

Hazmzor ve enerji deeri ok yksek olduundankaylarnda tercih edilir.

MALZEMELER

YAPILII

1 kgflour 1 cup of ground walnut 1 cup of vegetable oil 2 eggs

Sieve the flour. Add the eggs, salt and water to obtaina soft dough. Roll out the dough as widely as possible.

Mix the ground walnuts with vegetable oil. Spread themixture over the fillo dough. Roll the fillo dough. Cutthe roll into six pieces. Stretch the pieces and roll themaround themselves to obtain a coil. Press the coil with your

palm to enlarge the dough. Fry the dough. This pastry is

quite difficult to digest but very nutritiou. Therefore it isusually prepared during the winter months.INGREDIENTS

METHOD

DNDRME

DNDRME


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HAMUR LER

56

6 4530

1 kg. un 1 tatlkakuru maya Tuz Aldkadar lk su malzemeleri iin: 500 gr. kelek 1 yemek katereya Yarm demet maydanoz

Un ve dier malzemelerle azar azar su ilaveedilerek kulak memesi yumuaklnda hamuryorulur. Bir kenarda maydanoz ince ince k-ylr, kelekle kartrlr. Hazrlanan hamur-dan 6 tane beze yaplr. Bu bezeler oklavaylaalr. (1,3 mm kalnlnda) hazrlanan yufka-larn yarsna i malzemesi konur. Dier yarszerine yarm ay eklinde kapatlr. Odun ate-inde sa zerinde alt st edilerek piirilir. Pi-tikten sonra tepsiye alnanlarn zeri tereyaileyalanarak servis edilir.

MALZEMELER

YAPILII

1 kgflour 1 spoonful of dry yeast 500 gr skim-milk cheese 1 spoonful of butter parsley, salt

Prepare a soft dough with theflour, yeast and salt.Chop the parsley and mix it with skim-milk cheese.Divide the dough into six pieces. Roll out each piece.Spread the ingredients over a half of fillo dough.Close the other half over the first to obtain semicircles. Cook the pastry over tinplate and spreadsome butter over the pastry before service.

INGREDIENTS

METHOD

YANU

YANU


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PASTRIES

57

6 3060

1 kg. un 1 yumurta Tuz 150 gr. szme yourt Maydanoz

Yumuak kvamda hamur yorulur. 4 bezeyeayrlr. Hamur ok ince olmamak art ile a-lr. 5x5 cm karelere blnr. Ortasna yourtlu,maydanozlu har konulur. gen eklinde ka-patlr. Hafif un serperek kurumaya braklr. 6su barda su kaynatlr. Hamurlar kaynayansuyun iine atlr. Halannca kevgirle ocaktanindirilir. zerine kzdrlm tereya dkle-rek tabaklarda servis yaplr

MALZEMELER

YAPILII

1 kgflour 1 egg 150 gr strained yoghurt parsley, salt

Prepare a soft dough with theflour, salt and water.Divide the dough into four pieces. Roll out the

pieces. Chop the parsley and add it to the yoghurt.Spread the mixture over the fillo dough. Close thecorners of the fillo dough to obtain triangles. Boilsix glasses of water. Drop the triangular pastriesinto the water. Sieve the water. Melt some butter ina separate pan and pour the butter over the pastries.I

NGREDIENTS

METHOD

KAYPAK (PRUH)

KAYPAK (PRUH)


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HAMUR LER

58

6 3060

500 gr. un 1 yumurta Tuz 250 gr. kyma 1 soan (rendelenmi) Yarm demet maydanoz Karabiber, krmzbiber, tuz 500 gr. yourt Nane (kuru) ki disarmsak

Hamur yorulur drt eit paraya blnr unyardmyla alr. 5x5 cm karelere blnr. -gen eklinde kapatlr. (Kymalveya sade) Di-er hamurlar alncaya kadar tepsilere dizi-lir. Kaynatlmsuya atlp halanr. Genie birservis tabana alnr. zerine yourt sarm-sakl naneli har dklr. Frnnda kzaranakadar piirilir. zerine tereya srlerek ser-vis yaplr.

MALZEMELER

YAPILII

500 grflour 1 egg 250 gr minced meat 1 medium sized onion parsley, salt, red pepper, black pepper 500 gr yoghurt dried spearmint

2 cloves of garlic

Prepare a soft dough with theflour, salt and water.Divide the dough into four pieces. Cut 5 to 5centimeter squares out of eachfillo dough. Wrap thesquares to obtain triangles. (These triangles maybe filled in with minced meat.) Drop the trianglesinto boiling water. Take out the pastry and put theminto a tray. Pestle the garlic in a mortar and add it

to the yoghurt along with the spearmint. Pour themixture over the pastry. Put the tray in the oven.Spread butter over the pastry before service.

INGREDIENTS

METHOD

HENGEL

HENGEL


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PASTRIES

59

6 3040

1 kg. un 1 tatlkakuru maya Tuz Aldkadar lk su Kzartma iin svya

Un ukurca bir kap zerine alnr ortas a-lr. erisine malzeme katlr. Ilk suyla kulakmemesinden biraz yumuak hamur yorulur.zeri rtlerek mayalanmaya braklr. (Yakla-k 1 saat) mayalanan hamurdan yumruk b-yklnde bezeler yaplr. Hamur tahtasnda0,5 cm kalnlnda elle vurularak alr. Tava-da yakzdrlr. Kzgn yakonularak alt styaplarak piirilir. Ramazan aylarnda bilhas-sa sahurda duru pekmezle birlikte yenir. Arzuedilirse ierisine kelek peynir konulabilir.

MALZEMELER

YAPILII

1 kgflour 1 spoonful of dry yeast vegetable oil, salt, water

Put flour in a deep bowl. Make a hole in the flourand crack the egg into it. Add some salt and waterto obtain a soft dough. Let the dough rest for a whileto ferment. Divide the dough into fist-size pieces.Roll out the pieces slightly. Fry the pieces of dough.This pastry is mostly served with molasses or skim-milk cheese especially during the Ramadan.

INGREDIENTS

METHOD

P

P


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HAMUR LER

60

6 3060

2 su bardasvya 1 kg. un 100 gr. tereya 1 tatlkakuru maya Tuz Aldkadar lk su

Un ukur bir kaba konur malzemeler katlr. Suile lokma hamuru kvamnda bir hamur hazr-lanr. 1 saat mayalanmaya braklr. Odun ate-i ile kzdrlmsacn zerine bu hamurdan birkepe dklerek hemen yaylr. Ters dz yap-larak piirilir. Tepsiye alnnca yalanr. (Arzuedilirse iine istenilen malzemeler de katlabilir.Duru pekmeze bandrlarak yenir.Bu yemein bir dier adKreptir.

MALZEMELER

YAPILII

2 cups of vegetable oil 1 kgflour 100 gr butter 1 spoonful of dry yeast salt, water

Prepare a very soft, almost liquid dough. Let itrest for an hour to ferment. Cook the dough overa tinplate by pouring it over the hot tinplate andspreading it very quickly. Flip the pastry over andcook both sides. It can be served with all kinds ofstarters.

INGREDIENTS

METHOD

CIRIKTA (Aktma-Czlak)

CIRIKTA (PANCAKE, CIZLAK)


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PASTRIES

61

6 1515

Bayat ekmek 200 gr. kyma 1 soan 3 su bardasu 1 su bardaszme yourt 2 disarmsak Nane Pilav veya pirinM

ALZEMELER

YAPILII

stale bread 200 gr minced meat 3 cups of water 1 cup of strained yoghurt 2 cloves of garlic spearmint

rice

Fry the onion and the minced meat. Add some rice.Add three cups of broth and bring the mixture to aboil. Break the stale bread into small pieces. Placethe pieces

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Turska Kuharica Amasija