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Well-mannered attitude and social minded outlook :))I normally be reluctant to make a stand with an outlandish idea or draw attention with an unusual outfit or hair style. 21 yesterday,21 today,21 tomorrow :)) If I am in danger of lives' weight and self- image issues .I respond these negative urges in a completely different way crushing them:))

Saturday, December 8, 2007

Mezeler 2 /Entries 2

Çiğ Köfte En Hakiki
Cig kofte is a traditional Turkish food prepared from raw minced beef, thin cracked wheat, onions, garlic and varieties of spices. It is generally consumed within a few hours. However, leftovers can be kept in refrigerator or in room temperature up to 24 h until they are consumed.
Thin cracked wheat is kneaded with chopped onions and water until it gets soft.Then tomato and pepper paste,spices and very finely raw ground beef are added. This absolutely fatless raw mince meat is treated with spices while kneading the mixture,which is said yo cook the meat.
Lastly fresh onions,fresh mint and parsley are mixed in .One spice that is associated with Cig Kofte and with Şanlıurfa -Turkey as a whole is isot,a very dark almost blackish paprika ,prepared in aspecial manner,and which is considered as indispensable for an authentically local preparation of Cig Kofte.
Fındık Lahmacun ve Fındık Peynirli Pide

Lahmacun or Lahmajoun (meat with dough) known as Turkish pizza,is an Anatolian and Middle Eastern dish usually made up of a round ,thin piece of dough topped with minced meat (most commonly beef and lamb).Lahmacun is often sprinkled with lemon juice,and then served rolled up with pickles or other vegetables,including tomatoes ,peppers and onions. Cacık Süzme Yoğurtla yapılmış .
Cacik has a million different uses.Use as a dip for kebabs,pita or eat it alone,it has the most fabulous flavor.
2 cups plain yogurt
3 medium cucumbers, peeled and diced very small
2 cloves garlic, diced very small salt
2 tablespoons ground and dried mint
2 tablespoons extra-virgin olive oil

Place yoghurt in a large bowl.
Add all other ingredients, except salt and water, and mix thoroughly.
Add water until required consistency is achieved.
Stir in some salt, taste and add more if required.
Chill in refrigerator for about two hours before serving.
Roka Salatası
Veeee Künefe
Sugar 2 1/4 cups 450 g
Water 1 1/2 cups 350 g
Lemon 2 teaspoons 10 g
Kadayif (shredded pastry) 500 g
Butter or margarine 1 cup 200 g
White cheese (un-salted) 1 2/3 cups 375 g
Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.
Regional characteristics:
This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.
Adana Kolcuoğlu ve Yüzevler Kebap Salonlarına ve İstanbul Köz Kanata teşekkürlerimle.