Doors from Bozcaada (Tenedos), a small, wine maker Turkish island in Aegean Sea…
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Bağlarla dolu, 2500 nüfuslu küçük adamızdan kapılar…
Posts Tagged ‘Turkish’
BOZCAADA DOORS
Posted in PHOTO, TRAVEL, TURKEY, tagged ada, Aegean, Aegean Sea, architecture, arquitectura, Bozcaada, door, Ege, Ege Denizi, Egeo, foto, fotoğraf, isla, island, kapı, m, mar, Mar Egeo, photo, photography, puerta, Türk, Türkiye, Tenedos, turca, turkey, Turkish, Turquia on 31 March 2014| Leave a Comment »
ISTANBUL BY TAMER KÖŞELİ
Posted in ART, ISTANBUL, tagged art, arte, çizim, design, designer, diseñador, diseño, dizayn, Estambul, illüstrasyon, illustration, ilustracion, sanat, sembol, simbolo, simge, symbol, Tamer Köşeli, tasarım, tasarımcı, Türk, turco, Turkish, İstanbul on 08 March 2014| 2 Comments »
Istanbul illustration by Turkish multidisciplinary designer Tamer Köşeli.
Source: www.tamerkoseli.com
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Türk tasarımcı Tamer Köşeli’den İstanbul çizimi.
Kaynak: www.tamerkoseli.com
LENTIL KOFTA (MERCİMEK KÖFTESİ)
Posted in FOOD, LONDON, TURKEY, tagged cocina turca, comida, food, lentil, London, Londra, Londres, red lentil, Türk mutfağı, turca, Turkish, Turkish cuisine, Turkish kitchen, vegetarian, vegetariano, vejeteryan, yemek on 20 October 2013| 1 Comment »
What if red lentils, bulgur, paprika sauce and cumin meet in a Turkish home in London and it’s raining outside and you want to drink few glasses of rakı and you have plenty of British crime dramas recorded on your tv?
Yes, prepare the lentil koftas (mercimek köftesi), pour the rakı, have a seat in front of the tv and enjoy!
TURKISH FIGS STUFFED WITH GOAT CHEESE
Posted in FOOD, LONDON, TURKEY, tagged Chapel Market, comida, fig, figs stuffed with goat cheese, food, gastronomi, gastronomia, gastronomy, goat cheese, higo, higos rellenados de queso de cabra, incir, jamon serrano, keçi peyniri, keçi peynirli incir dolması, London, Londra, Londres, queso de cabra, receta, recipe, tarif, Türk, turco, Turkish, yemek on 08 September 2013| 2 Comments »
In Turkey we have delicious figs and Turkey is the biggest fig exporter country in the world. August is the season of Aydın figs (yellow and smaller ones) and September is the season of Bursa figs (purple and bigger ones). This morning we found delicious Bursa figs in Chapel Market and we prepared a little treat with them as a side dish for our risotto. Result: yummy!
Cut to four vertically 4 figs until the middle. Fill the figs with 25 g goat cheese each. Wrap each one with one slice of jamon serrano (you can use also prosciutto, bacon etc). Put 3-4 pinenuts and drizzle little bit olive oil to the top of each. Cook them in the oven on 225°C until the jamons get crispy. After taking from the oven, drizzle little bit Turkish sour pomegranate molasse to top of them and enjoy!
A TURKISH DESSERT: SÜTLÜ İRMİK TATLISI
Posted in FOOD, LONDON, TURKEY, tagged cocina turca, de leche, dessert, homemade, irmik, irmik tatlısı, London, Londra, Londres, milky, postre, receta, recipe, sütlü irmik tatlısı, semolina, tarif, tatlı, Türk mutfağı, Turkish, Turkish cuisine, Turkish kitchen on 06 September 2013| 3 Comments »
When the weather of London is not nice to us, there is always an extra activity in our kitchen. Today we didn’t want to eat the stew we have in the fridge and cooked mezzanelli pasta in owen (fırında makarna), aubergine salad (patlıcan salatası) and semolina dessert (sütlü irmik tatlısı). Semolina dessert, is one of the most practical desserts we cook in Turkey. Mostly, mothers’ saver for a milky dessert to serve to their children and all children (and big children) love it.
The ingredients and the recipe are super easy:
Mix 150 g of semolina with 180 g of sugar in a pan. Add 1 litre of milk while whisking. Add 1 teaspoon butter. Cook ower low heat until getting thick (like a very thick cream soup), meanwhile keep whisking. Take the pan from the cooker. Divide the pudding in 6 small ramekins. After cooling down little bit, cover with aluminium foil and put to the fridge to set. Serve with ground cinnamon.
Note: Normally we serve this dessert after taking out the dish and upside down. For taking out easyly the dessert, make sure that you wet inside of the ramekins with water before dividing the dessert to them after cooking. You can use different molds to serve your dessert in different shapes.
Enjoy!
STRAWBERRY JAM
Posted in FOOD, FOOD AND DRINK, HANDMADE, TURKEY, tagged çilek, confitura, ev yapımı, food, fresa, fresa ottomana, hecha a casa, homemade, jam, Osmanlı çileği, Ottoman strawberry, reçel, receta, recipe, strawberry, tarif, Türk, Türkiye, turca, turkey, Turkish, Turquia on 29 May 2013| Leave a Comment »
When we were in our summer house, we picked more strawberries than we can eat each day from our garden and we made jam with some of them.
In Turkey, the best strawberry type for making the jam is this ones which we call Osmanlı (Ottoman), small, sweet and with a powerful strawberry smell.
The recipe is easy. Wash and clean 1 kg of strawberries…
Cover them with 1 kg of sugar and leave overnight (or at least 8 hours) in a flat pot to become juicy…
Next day, cook it in a pan in slow heat. During the cooking process, clean out the foams forming in the surface of the jam with the help of a spoon.
After the first 20 minutes, take the strawberries out with the help of a skimmer for not overcooking them and keep cooking the juice until it gets thick.
Add the strawberries again, add the juice of 1,5 lemon, cook 5 minutes more and that’s it. Enjoy your strawberry jam!
THE SPRING’S SIGN: ÇAĞLA
Posted in FOOD, TURKEY, tagged almendra, almond, çağla, badem, bahar, fresh almendra, fresh almond, fruit, fruta, ilkbahar, London, Londra, Londres, meyva, primavera, spring, taze badem, Turkish on 08 April 2013| 2 Comments »
Maybe not in London but it’s spring in Turkey! Çağla is immature fresh almond and is one of the signs of spring in Turkey. When it’s spring, you can see fresh almonds in farmer markets also street sellers inside of small paper bags. But most pleasant -and our favorite- way to eat this almonds is from your tree.
Today we walked to our Turkish supermarket in Dalston and we found this fresh Turkish almonds. And suddenly we reviewed our plans to go to pub for Man United-Man City match and began to think staying at home and drink rakı with our almonds. Mmmmmm, still thinking…
HOT TREAT FOR COLD DAYS: SALEP
Posted in FOOD AND DRINK, LONDON, MISCELLANEOUS, TURKEY, tagged bebida caliente, canela, ceramica polaca, cinnamon, ginger, hot beverage, hot drink, jengibre, Londra, Londres, polish pottery, Polonya seramiği, sahlep, salep, sıcak içecek, tarçın, turca, Turkish, zencefil on 25 March 2013| 5 Comments »
Salep is a typical Turkish hot beverage which we consume during cold winter days. Salep is named by it’s main ingredient, salep, which is a flour made by the tubers of a plant of orchidaceae family which grows up in Anatolia.
For preparing salep, mix 30 g ground salep with 80 g granulated sugar in a pan. Add 1 litre milk while whisking. Cook ower low heat until getting thick (like a cream soup), meanwhile keep whisking.
Put in a mug and serve with ground ginger and ground cinnamon.
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