Turkish Traditional Recipes

DIRES WORKSHOP TRADITIONAL RECIPES

WEXFORD , JANUARY 17-23, 2016

                                                SARMA ( Leaf rolls)

                                          Murat Germen Secondary School

Ingredıents:
300 gr ground beef(mixed sheep and beef)
1,5 water glass rice,
1 large onion,
salt,
black pepper,
parsley,
dill,
enough butter,
2 tomato or tomato paste(1 tablespoon),
fresh or brine grape leaves.

Preparation

Onion,tomato (peeled) or (tomato paste) , dill , parsley in small pieces . Into the ground beef  , rice , salt,black pepper and 1/2 tea glass oil is put , mixed. The mixture was wrapped in grape leaves (thin and small) .The saucepan placed under leafs rolls is spent water and butter is put , cook over medium heat for. Under garlic yoghurt , deep fried sauce (tomato paste,red pepper) is poured and is served hot.

                                    "MANTI"

                              FVK Primary School

INGREDIENTS

1 kg Manti

2 Kg Water

1 tbsp salt

SAUCE

Tomato paste

Pepper mint

Butter

Garlic

Yogurt

METHOD

Bring some salted water to a boil pot, add the manti and cook for 15-20 minutes until they rise to surface. Then sieve the manti.

SAUCE  AND  SERVING

Put some butter with tomoto paste to the plan and after sauting for few minutes , add the pepper mint.                                                                    Peel the garlic and crush them and add yougurt. Mix well to make a smooth sauce.

Before serving, place the manti in a serving plate, pour the garlicyogurt sauce on the manti and garnish with tomato sauce. Enjoy!!!!

History of Manti

 Manti is believed to be originated by Uygur Turks living in Central Asia along the Silk Road to Anatolia by migrating Turk people. Turk horsemen on the move are supposed to have carried frozen and dried Manti, which could be quickly boiled over a campfire.

             There are many different variations of Manti in terms of shape and way of serving. Manti is indispensable for Turkish cuisine. This recipe is known under the same name in the various regions of Anatolia. Originally from Central Asia, Manti is considered as the main dish.

             This dish is very rich. Especially for the people living in the town and countryside. Because nothing is wasted. If the cooking water isn’t used, it is used,it is saved and serves as the bas efor a soup.

             When a couple is engaged to be married, the mother of groomvisits the  bride’s house and during this visit the bride should prepare Manti. The smaller the manti dumplings are, the more the bride is skillful in the kitchen :)))