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Traditional recipes from
Turkey, Romania, Italy, Poland.

Turkish traditional food [mantı]

Mantı is one of our favourite Turkish
food. It takes time to prepare it but it
worths. You should try it.
• Ingredients:
4 cups of flour
2 eggs
3 cup of warm water
1 tea spoon of salt
For filling the mantı:
1 kg chopped beef
2 onions
1 tsp of black/red pepper
For cooking the mantı:
10 cups of water
1tsp of salt

• Sause of mantı:
3 cups of yoghurt
4 cloves of minced garlic
1 tsp of salt
4 tsp of butter
2 tsp of tomato paste
dried mint
sumac
Mix flour, salt, eggs and water in a big bowl using your
hands. Make a soft dough. On the other hand,
combine pieces of onions, ground beef, salt and
pepper, mix the meat very well with using a spoon.

• Divide the dough into little portions and add a
little flour on a work surface. Then roll the
dough piece as thin as you can. Cut the
rectangles with a knife.
Fill these little rectangles with meat which is
prepared before. And then pinch them
together at the top. Transfer the finished
mantı into a floured plate.

• When all of the mantı dumplings are finished, put
them in boiling water. And leave them 20
minutes.
While they are boiling, heat the oil and add the
tomate paste, pepper and salt until the pepper
flakes have started to color the oil. Then remove
from the heat and keep it warm.
Stir the minced garlic into the yoghurt and set
aside.
Then drain well the mantı. Divide it into 5 pieces.
Spoon the yoghurt sauce over the mantı and
serve with the hot pepper with oil.
Enjoy your mantı!

TURKİSH
FOOD:MENEMEN

Enough number of tomatoes (4)
Enough number of eggs(4)
Enough number of peppers (a handful )
Salt
Olive oil-sun flower oil
Sunflower oil
INGREDİENTS:

Wash the
peppers.( Hot
pepper is
better.)
PREPARATİON:

Cut the heads and
tails of them.

Slice
them
into
smaller
pieces

Take some
tomatoes

Wash them

Peel
them.

Cut
unnecessary
parts an
throw them
away.

Cut them into cubes

Pour some
sunflower
oil into pan

Add olive oil

Mix them
and
increase the
heat

Put
peppers
into a
pan.

Heat and stir
them until
peppers
become
brown.

Add the tomatoes.

Mix them

Mix them
and
increase
heat.
.

Add some salt

Add more salt.

Heat until
tomatoe
s melt

Tomatoe
s will be
waterish.

Break the eggs.

Break other eggs.

Stir more

Very nice.
Break a piece
of bread and
dip into
MENEMEN. It
is very good
meal for
breakfast in
Turkey.

SILA
AKDEMİR
6/D
312
TEACHER:Neslihan Şahin
Yıldoğan

Traditional Turkish Cuisine

Our traditional Turkish food:Turkish
cuisine is one of the world's leading
flavors in the palate. Dumplings,
casseroles, menemen, stuffed vine
leaves, bean meal, rice, imambayildi,
goulash iskender kebab…

Rice is one of the
most common food
on our tables.

Leaf wrapping

Leaf Rolls
Ingredıents:
300 gr ground beef(mixed sheep and beef)
1,5 glass of rice,
1 big onion,
some salt,
black pepper,
parsley,
mint,
enough butter,
2 tomato or tomato paste(1 table spoon),
fresh or brine grape leaves,

Preperation:
*Cut onion,tomato(peeled)or(tomato
paste),mint,parsley in small pieces.
*Add the ground beef,rice,salt,black pepper and 1/2
glass of oil and mixed them all.
*Put some of these mixture into leaves and roll them.
* Put them into a pot.Add some hot water.
*Cook them over medıum heat.

KEBAP

KEBAP
The most common food you can find on every
street in city centers is called “döner kebap.”
It’s like the Turkish version of shawarma. It’s
cooked in very much the same way. Chicken or
lamb is used as the meat. It’s served in a wrap
of bread with vegetables – usually onion,
tomato, and lettuce. Some restaurants even
add French fries, which is very tasty! Local
meats and vegetables are used in döner kebap

Peel the cucumber shells. It is shredded into a
container. Yogurt and cold water are whipped with a
wire stirrer. Add the garlic and cucumbers to be mixed
in the yogurt. Depending on demand, finely chopped
dill is added and mixed. Salt and mint are added. It is
taken to the service cradle. Add olive oil, dry mint on
it.
CACIK

Traditional Turkish desserts

Turkish cuisine is a very rich cuisine in terms of
desserts.The most common ones are baklava,
kadayif, custard, almond pudding, puddings, rice
pudding, compote and compotes, revani, helva,
asure,pumpkin pie.You can see kadayıf in the
pıctures below.

Baklava is the most wellknown
one among the
desserts. It is very
delicious.We especially
serve it to our guest in our
specialy days such as
feasts.There are many
kinds of baklava.

AŞURE
Asure is a special dessert cooked
within Asure mont in Turkey. It is
cooked for blessing the survival of
Noah’s ship. That’s why it contains
lots of ingredients. In my home
town it is prapared with 41
different kinds of ingredients. I
listed the basic ones below. But
you can add any fodd you can find
at home. All kinds of fruits, grains,
nuts or even starch, cacao powder
or any spices. But these kinds of
foods shall be added in very very
small amounts. The variety of food
is important, not the amount.

AŞURE
It is cooked in large
amounts and served to
the relatives and
neighbours within
Asure month. These
ingredients make up to
20-25 servings, but
you can decrease the
amounts by half and
cook for less people.

Ingredients:
1 cup barley,
1/4 cup white kindey beans,
1/4 cup chickpeas,
1 table spoon rice,
1 table spoon bulghur,
2 cups sugar,
8 cups water,
1/2 cup hazelnuts, chopped,
1/2 cup walnuts,chopped,
1/2 cup almond,chopped,
1 cup dry apricots, diced,
1 cup peanut, chopped,
1 cup raisin, washed and drained,
1/2 apple,diced,
1/2 orange, diced,
1 table spoon sesame,
1 table spoon of honey,
Pomegranate seeds for topping.

Preparation:
Wash and drain barley, beans and
chickpeas and soak overnight,
Cook them with 4 cups of water in
a pressure cookeer until the grains
dissolve and starch comes out,
Open the cooker and transfer the
mixture in a large skillet,
Add 4 cups of hot water rice,
bulghur, hazelnuts, almond,
apricots, peanut, raisin, apple,
orange, sesame and honey,
Cook until rice and bulghur are
dissolved and the liquid set,
Add sugar and walnuts and cook
for another 5 minutes,
Serve cold with pomegranate
seeds on top.
Bon appetit…

COMPOTE
Compote is a very common dessert.You can
make in at your house.You can make it with
strawberry,apricot,blueberry, apple,grape…I
mean almost with every fruit.

HOW TO MAKE COMPOTE
1.Wash the fruits cut and place them in a large, heavy-based
saucepan with sugar and water. Slowly bring to the boil, then
turn the heat down to a gentle simmer. Cover with a lid and
cook gently for 7-10 minutes. Carefully taste the syrup – it
should be not too sweet but just sweet enough.
2. Serve warm as a pudding, or store in sterilised jars, or allow
to cool then freeze in plastic containers.

Turkish Pumpkin Dessert (Kabak Tatlısı)
Pumpkin dessert is a very easy-tomake
popular and traditional recipe. If
you don't have a big company, you can
use butternut squash in stead of
pumpkin.

HOW TO MAKE KABAK TATLISI
INGREDIENTS
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to
1/2. I used 3 cups of squash and 1
1/2 cups of sugar. Peel the pumpkin,
cut it into big chunks, and put in a
pot. Put sugar on and let it sit over
night. It will release water, so you
don't need to add water when you're
cooking it. The next day, add 4-5
cloves in to the pot and cook on
medium until the pumpkin is soft,
approximately 30 minutes. Let it cool
and garnish with walnuts or grated
coconut.

REVANİ 'Revani' (reh-vah-NEE') is a classic dessert that has
been present in Turkish cuisine since the Ottoman
period.It's served both at home and in restaurants. It's a
simple dessert made with a single layer of soft,
yellow, semolina sponge cake steeped in lots of light syrup.

HOW TO MAKE REVANİ
INGREDIENTS
For The Cake:
3 eggs
1/2 cup sugar
3 tbsp. flour
3/4 cup vegetable oil
1 cup uncooked semolina
1 cup plain yogurt
Zest of 1 lemon
1/4 cup finely ground hazelnuts
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
Ground nuts and coconut flakes
for garnish
For The Syrup:
3 cups sugar
3 cups water
Juice of 1/2 lemon

HELVA
'Helva' is a group of sweets found in Turkey and throughout
the Balkans and Middle East. In modern Turkish cuisine, there
are two kinds of ‘helva.’
The first is the dessert type made with a starch base, sugar
and butter and other ingredients like nuts and
flavorings. Turkish flour helva and semolina helva are served
as desserts and on special occassions.

Rice pudding.It has
milk,rice and sugar
in it.It it served with
cinnemon or walnut
on it.
ENJOY YOUR
MEAL!
AFİYET OLSUN

Turkey's famous drinks.

TEA
Turkish Tea is drank by the gallon in Turkey, no matter where
you go you will be guaranteed to be offered a glass of Turkish
Tea. I have never been in a household or restaurant where I
didn’t get offered Turkish Tea.

TEA
Drinking tea is a kind of
habit for Turkish
people.We can drink tea
in the morning,in the
afternoon,in the
evening…We generally
drink it in the breakfast
and after meals.We also
serve it our guests.

Turkey is one of the
leading tea producer
in the world.In Black
Sea Region there
are many tea
trees.People produce
and sell it to other
countries. Turkish Tea is
classed as Black Tea.

Turkish Tea is grown in the
Black Sea region of Rize this is
due to the wet and humid
conditions of the area.
Turkey is the 6 th Largest
producer of Tea in the World.

HOW TO MAKE
TURKISH TEA
You need;
Teapot
Black tea
Water
sugar

Directions:
Make sure that the teapot you are going to brew tea in is clean. If
there is a layer of limescale in the lower part of the teapot, then you
should clean it first. Using drinking water instead of tap water is
another significant point of making Turkish tea. Fill the lower part
of teapot about 2/3 full with drinking water and let it boil after
placing it on the cooker, and put 10 dessert-spoonful Turkish black
tea leaves to the upper part of teapot.
Here is a great tip: Add one dessert-spoonful sugar into the upper
part of teapot but do not stir. It will soften the taste of tea.
Pour some boiled water into the upper part of teapot and add some
more water to the lower part and let it boil. Make sure that the
teapot is over a medium heat. If you think that the tea is ready when
the water boils, then you are wrong. You should place the teapot over
a low heat to let the tea brew.

How do we understand if the tea brewed?
After 5 or 6 minutes, check the upper part of the teapot if
the tea leaves sink to the bottom. If they don’t, it means the
tea is not ready yet. If they do, it means the tea is ready to
be served. Make sure that the teapot is over the cooker and
a low heat.

What comes to our mind when we talk about Turkish tea is
the typical tulip-shaped glass. Pour tea from the upper part of
teapot to fill the glass about 1/3 full (or more if you’d like to
drink dark tea). Then, add boiled water from the lower part of
teapot.
Now, the Turkish tea is ready! You can add some sugar into
it, if you want. You can also serve Turkish tea with cookies
and fruits.

• Turkish coffee has a
special place in our
culture .It is prepared in
a special pot and served
in those small coffee
cups .We love it very
much.We always serve it
to our guests.It is
generally served with
traditional Turkısh
sweet(lokum).

Preparing Turkish coffee (no matter where you live):
Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee
desired
Add sugar to taste, stirring to blend it
Bring to a boil, remove from heat and add a teaspoon of coffee per cup
Boil coffee.
Remove the cevze from heat immediately after bringing to a first boil,
discarding the accumulated foam, and mix well.
The coffee is boiled twice in succession, taking care to remove the cezve
from the heat between one boiling and the next. The foam can either be
discarded or kept before stirring it well
Allow remaining powder to settle before serving. You can add a
tablespoon of cold water to the pot after boiling twice to accelerate the
process.

DRINKING
1. Turkish coffee is always served with
a glass of water. You drink water first
to cleanse your pallet!
2. Wait about half a minute or so to let
the grinds settle to the bottom of your
cup.
3. Find a comfortable spot in which to
savor your delicious coffee and
remember, drink this Turkish treat..sip
by sip.

• This is AYRAN.It is a
kind of dairy
product.It is made
from yogurt.We add
some water and salt
to yogurt and shake
it.We generally drink
it with meals.We also
drink it in hot
weathers because it
is cold and it makes
us feel fresh.

Ayran is a super refreshing Turkish
yogurt drink. It is served cold and
there is no restaurant here where you
can’t find ayran. It used to be the most
loved drink to go with any food before
coke came into our country .

• This is turnip
juice.We generally
drink it with meals.It
has two types.One is
with sugar and other
is with spicy and
bitter.

Turkish Boza is a smoothie like fermented drink that is mainly
based on bulgur and yeast. It has a sweet and tangy flavor
that everyone finds addictive!

Turkish Boza is a fermented drink, so you need to have
enough time to make and wait it. It is made from bulgur, rice,
sugar, yeast and water. As it is a drink people in Turkey have
in fall and winter,

This is SALEP.It is something sweet and hot.We
generally drink it in cold weathers because it makes us
feel strong.It is generally served with cinnemon on it.

Materials:
2 cups of rice, 2 onions, Dill,
parsley, fresh onion, 1 tea glass
of currant, 2 table spoons of
butter, some spice, cinnamon,
black pepper, salt, 1.5 pounds
of anchovies.

The anchovy is washed and the
bones are removed.
The washed anchovy is laid on the
pile. Put the rice in a pot and roast
with butter.

Put the grapes and onion on top of
the
rice.
Pour 2 glasses of water on top and
close the lid.
Parsley and dill are sliced ​and
mixed with rice.

Rice is poured onto the
anchovies.
The remaining anchovies are
lined up on rice.
Rice cooked at 180 degrees
for 35 minutes.

BON
APETİT!!!!!!!!

•Ingredients
• 4 medium
eggs
•115 gr Sugar
•80 g flour
•1 teaspoon
vanilla extract
•350 gr Nutella
•Icing sugar
•Unsweetened
cocoa powder

Put the eggs into the bowl of a planetary
mixer and whisk (1). Begin to mount them
on medium speed and when it will be
foamy first add the vanilla extract (2) and
then the icing sugar several times (3).

Continue to beat until the
eggs will become well
mounted (4). Turn the
machine off and sift the
flour directly into the egg
(5). At this point stir very
gently with a spatula,
making circular
movements from the
bottom upwards (6),

until the flour will not be completely
absorbed and have obtained a dough, free
of lumps (7). Put a baking paper on a
baking tray, making sure that the paper
comes out of the edges, in this way it will be
easier to lift the roll once cooked. Pour the
mixture into the drip tray (8) and with a
spatula covers the entire surface (9).

Bake in a preheated conventional oven at
180 degrees for 8-9 minutes. Once cooked
(10) immediately remove the cookie dough
from the drip pan and turn it upside down on
another sheet of greaseproof paper (11). Let
cool completely before deleting, very gently,
the sheet of greaseproof paper (12).

At this point (13) pour the
Nutella on cookie dough (14)
and Sprinkle with a spatula
over the entire surface,
leaving a free edge on all
sides of 2 cm (15).

Helping with the baking paper roll the cookie
dough, starting by making a first fold (16) to roll
it up completely (17). Wrap it again with the
baking paper in such a way that the closure of
the roll showing downwards (18) and let stand
in the refrigerator for about 30 minutes

At this point, discard it and
sprinkle first with cocoa (19) and
then with the icing sugar (20).
The roll Nutella is ready (21)

Food of Christmas Eve

Dumplings
Cabbage and mushrooms wrapped in dough

Beetroot soup
Soup made of beetroots and small dumplings

Fish in jelly
Fish served with vegetagle in cold jelly.

Cake
Cake with raisins or nuts

Noodles with poppy seeds
Noodles served with poppy seeds and raisins, orange
peel.
Very sweet and delicious.

Poppy seed cake
Cake with poppy seed with frosting.

Croquettes
Cabbage wrapped in dough fried on pan.

Compote of dried fruit
Compote maked with dried fruits.

Carp
Very popular fish in Christmas Eve in Poland.
Served in diffrent ways.

Merry Christmas !!

This is the typical dish of Lecce and its
surroundings, which consists of
‘orecchiette’, little pieces in the shape
of a ear, combined with tomato sauce
and sheep ricotta cheese.
Also called "Sagne torte", they
are twisted noodles, seasoned
with tomato sauce, ricotta cheese
and fresh basil leaves.

They are rolls made from entrails of
lambs or kids milk, flavored with herbs
and roasted on the grill.
This dish consists of tender
horse meat , rich in iron and
low in fat.

It consists of two parts of puff pastry of
11/12 cm in diameter, filled with white
sauce, chopped tomatoes, mozzarella
cheese and pepper
It is a tasty starter. Boil the potatoes, and
then mash and mix them with cheese,
mint and parsley, depending on your
preference. Many make them in different
forms.

It is composed of a pastry filled with
custard and baked in the oven. It should
be eaten hot to taste all the flavour. There
is also a chocolate version.
it’s a sweet similar to the Venetian Almond,
typical of some areas of Calabria, Campania,
Puglia and Sicily. It is obtained from a
mixture of ingredients, such as sesame,
almond, honey and sugar.

Traditional
Polish food

Chicken soup - Rosół
Ingredients:
One whole chicken or a half
8 carrots
3 parsley roots
½ celery
1 leek
sprig of lovage
2 onions
5 bay leaves
10 balls of allspice
4-5 liters of water
salt and pepper

Method:
1. Peel carrots, parsley, celery and cut them into
halves.
2. Wash the chicken.
3. Peel the onions, chop and fry them.
4. Put the vegetables and the chicken into a pot.
Pour some water, add bay leaves, 2 teaspoons
of salt, allspice and lovage.
5. Put the pan on a burner.
6. Boil the chicken soup 90 minutes up to 2
hours.
7. Serve with noodles.

Sour rye soup - ŻUREK
Ingredients:
300 g of smoked sausage
50 g of smoked bacon
0,5 l sour leavening
6 hard-boiled eggs
4–5 dried mushrooms
3–4 garlic cloves
2–3 teaspoons of sour cream
2 bay leaves
5–6 grains of allspice
marjoram
pepper and salt

Method
1. Peel, wash and chop the vegetables. Insert
in a pan and pour 1,2 litres of water.
2. Add mushrooms, sausage and bacon.
3. Slowly bring it to the boil and cook for 45
minutes.
4. Add the sour leavening and stir.
5. Season with marjoram, salt, pepper and
garlic with cream.
6. Peel and chop the eggs.
7. Pour the soup into bowls and add the
eggs.

Pork chop
Ingredients:
2 slices of pork loin
1 egg
1 teaspoon of flour
5 tablespoons of bread crumbs
salt and pepper
frying oil

Method
1. Beat out the meat thoroughly - cutlets should
be about 5 mm thick.
2. Sprinkle the meat with salt and pepper.
3. Dip the chops in flour, a beaten egg, and then
bread crumbs. Always shake off the excess of
breading.
4. Heat the oil in a large pan and place the chops
in. Fry until golden brown. Put the fried pork
chops in a warm place, so that they do not cool
completely before serving.

Hunter’s stew- Bigos
Ingredients:
1,5 kg of sauerkraut
1 kg of white cabbage
1 kg of pork or 500 g of pork and beef
2 carrots
200 g smoked or raw bacon
4 onions
200 g mushrooms or dried mushrooms
4 heaping tablespoons of tomato paste
1 heaping tablespoon of sweet paprika
salt
black pepper
bay leaves
allspice
a few tablespoons of olive oil or lard

Method
1. Put shredded sauerkraut into a large pot.
2. Finely chop the white cabbage and mix in.
3. Peel, cut and fry the onions and mushrooms. Next
add it to sauerkraut .
4. Peel and cut the carrots. Cut and brown the meat
and bacon. Next add it all to the sauerkraut.
5. Add a couple of glasses of water to the pot, so that
it covers the cabbage mix, season and cook for a
few hours until the meat is tender.
6. At the end of cooking, add tomato paste and
paprika. If necessary, add more salt and pepper.

Herring with onions
Ingredients
1 tablespoon of vinegar
4 tablespoons of vegetable oil
3 small onions
4 flaps of herrings

Method
1. Wash and cut the flaps then place them in the
dish in the shape of a fish.
2. Cut the onion and mix the oil, vinegar and
marinade.
3. Sprinkle onion over the herring and add all
spices.

CHEESECAKE
Ingredients
1 kg of milled curd
250 g of soft butter
1 and 1/3 cups of powdered sugar
6 eggs
1 packet of vanilla sugar
150 ml of 36% cream
4 tablespoons of cornstarch

Method
1. Mix the soft butter, one egg yolk and powdered
sugar, whisking constantly the ingredients.
2. Add ground cheese and vanilla sugar, cream and
cornstarch mixing the ingredients all the time. At
the end stir in gently the stiffly beaten whites.
3. Prepare the cake tin, spread it with butter and
sprinkle with breadcrumbs.
4. Put the batter into the springform pan and put it
in the oven preheated to 180 degrees. Bake for 60
minutes. Sprinkle the top of the cheesecake with
powdered sugar before serving.

‘Pittule’ are a typical dish of our
region and are very simple to
prepare.

INGREDIENTS:
•250 gr of flour
•170 ml of warm water
•6 gr of yeast
•3 gr of salt
•Olive oil
Mix the flour, salt and crumbled yeast in a big bowl with
hot water, knead until the mixture is soft and creamy.
Cover the mixture with a wool cloth to keep the dough
warm and let rise for about 2 hours . Heat a lot of oil in a
large frying pan. When the oil is very hot , spoon out small
portions of dough as big as a walnut. The dough will stick
so first cover the spoon with oil. Fry until golden brown
and serve immediately.