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Archive for the Category »Culinary Culture «
Turkey has around sixty decades of tea production experience. Year after year, using this experience, the flavor of our tea has ongoing to better to satisfy tea drinkers.
We use a mix of established cultivation methods along with the modern-day technologies and equipment in our processing so your Turkish tea experience will be a joy.
There are regarding 200 000 smaller tea growers in East Black Sea Region of Turkey. They pick green tea three flush in a year from May to October in highland lands for east Black Sea. Yearly new tea production is about 800 000 tons.
Among 155 000-160 000 tons black tea are produced in Turkey yearly. General Directorate of Tea Enterprises has forty-six tea processing factories and produces 65% of full production. Personal sector have a whole lot of tiny tea processing factories and produces 35% of Turkish tea.
How to make Turkish Tea?
For finest results, lime-free water, a tea-kettle and a ceramic teapot are recommended.
After rinsing the clear teapot with lukewarm water, place in one teaspoon of tea per person, while the water is boiled in the tea-kettle.
Boiling waters from the tea-kettle is put inside the teapot.
The flame below the tea-kettle is made down and the teapot is put onto the tea-kettle so that it boils with the steam underneath.
The tea must brew for 10-15 mins.
The tea is then ready for pouring into the small tea glasses, usually 1/3 or 1/4 full dependent how dark or how lighting you prefer your tea. The tea magnifier is then topped-up with hot waters from the tea-kettle. The pot of tea should then be drunk within twenty minutes.
INGREDIENTS
1 kg minced beef
500 gm lamb fat
2 onions
2 bunches parsley
salt and black pepper
5 large onions
To garnish:
5 large onions
2 bunches parsley
1 clove garlic
tomatoes
green peppers
Adana Kebab recipe
Put the beef and lamb fat through the mincer together. Add 2 bunches chopped parsley, finely chopped onions, salt and pepper, 3 teaspoons of salt and 1 teaspoon of black pepper and knead thoroughly.
With meaty hands wipe the special broad?bladed skewers needed for shish meat balls to ensure that the mixture will stick.
Taking an egg-sized piece of the mixture at a time, put it on a skewer and shape it around the skewer, elongating it to a length of about 10 cm.
Grill on both sides.
Cut the onions into thin slices and mix with the crushed garlic and chopped parsley Garnish each piece of grilled kebab with this mixture.
Serve with grilled tomatoes and green peppers on flat pide bread.
INGREDIENTS
1 kilo trout, 1 medium onion
1 medium carrot
4 sprigs of parsley, 1 bay leaf 2 springs thyme
1 knob butter, 2 tomatoes salt and pepper
ALABALIK FIRIN KIZARTMASI (BAKED TROUT) recipe
Place the chopped onion, chopped carrot, parsley, thyme and bay leaves in a saucepan, add 2?3 cups of water and simmer for half an hour with the lid of the saucepan on. Strain.
Remove the gills of two or three trout and gut them. Sprinkle with salt and pepper to taste and place in an oven pan greased with butter.
Pour the boiled vegetable juice and the grated tomatoes (Cut in half and grate with the cut side towards the grater. Discard the skins) over the trout.
Bake in a medium oven for about one hour, basting with the juice occasionally.