# data[].attributes.body
This recipe comes from South East Turkey. It is very popular and every woman wants to learn how to prepare this dish. Some people put some nuts and different spices in the meat filling. Some only steam it; some of them steam and then deep fry it.

Ingredients

200g bulgur wheat)

57g semolina

50g all-purpose flour

2 eggs

3 fl oz water

1 tbsp pepper paste

Salt

Filling:

500g minced beef

1 big onion finely chopped

salt, black pepper

2-3 tbsps margarine or butter

1 tbsp pepper paste ( kırmızı biber salçası )

½ tsp cumin powder

chopped parsley

oil to fry

Procedure

1 Put the margarine in a saucepan, let it melt and add chopped onion. Sauté until the onion turn golden brown. Add pepper paste and minced beef, spices, stir to combine. Let that simmer for 10-15 minutes.

2 Add the chopped parsley and turn the heat off. Set aside to cool down. Put the filling in the fridge for a while to chill. Meanwhile, to make wheat dough, put all the ingredients in a large mixing bowl and knead well for about 25 minutes.

3 If necessary add a little more water to the bulgur dough, because the dough should be smooth and elastic to be able to give shape.

4 Grab some dough as big as golf ball and make an egg shape by holding in your left hand.

5 Wet your right hand index finger with water and make a little hole in the centre of the ball turning the ball in your hand, make the ball like a thin shell. Put 1 tablespoon filling and close the edges together by sealing with your fingers evenly.

6 They are supposed to be nice and firm. If they tend to break while you are shaping them, then start it again all over. They must be unbroken otherwise they will crack and fall to pieces.

7 Fill 3-4 cups water in a deep pan and when it comes to boil, put kofta a few at a time and boil for 20 minutes. Drain them and deep fry before serving.

# data[].attributes.body
Ingredients
For the Pudding:
1/2 cup dry garbanzo beans
1/2 cup dry white beans
2 cups fine bulgur
1/2 cup raisins
15 cups water
3 cups white sugar
1/4 cup dried apricots
1/4 cup orange peel, chopped
5 whole cloves
For Garnish:
2 tablespoons sesame seeds, toasted
2 tablespoons chopped walnuts
2 tablespoons chopped pistachio nuts
2 tablespoons dried currants
1 tablespoon ground cinnamon

Directions:

Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.

Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.

When the wheat has thickened, stir in the sugarand bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.

# data[].attributes.body
Baklava is a traditional and authentic Turkish desert. It is especially being made on religious holidays to serve the guests.

1 lb Phyllo Dough, thawed
250 gr butter, melted
1 ½ cup walnuts/pistachios (coarsely ground)
Syrup:

1 ¼ -1 1/3 cup water
1 ½ -1 ¾ cup sugar
1 tsp lemon juice

For the syrup; boil the sugar and water until the sugar is melted. Then stir in lemon juice. Simmer for about 2-3 minutes and let it cool.

Preheat oven to 375 F (190 C). Grease the bottom and sides of a 9x14 inch Pyrex dish/tray. Unroll Phyllo dough. Cover Phyllo Dough Sheets with a dampened cloth to keep from drying out as you work. Place two sheets of dough in the Pyrex dish/tray and butter their top thoroughly. Repeat this process until you have 14 layered sheets. Then sprinkle and spread evenly half of the walnuts/pistachios on top. Continue to add two sheets of dough and butter brushing as you go for another 14 sheets. Then spread the remaining nuts and layer the last 12 sheets with 2 sheets of dough at a time and buttering as you did before. At the end, butter the top.
Dip a sharp knife into hot water and cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.
Bake for about 25 minutes at 375 F (190 C), then turn down to 325 F (165 C) and bake for additional 30 minutes until baklava is golden and crisp.
Remove baklava from oven and again dip the knife in hot water and cut the baklava all the way down from the same cut lines. Then immediately spoon syrup evenly along the cut lines. Let it cool at least 3-4 hours before serving.
Sprinkle some pistachios or walnuts on top before serving. Leave it uncovered as it gets soggy if it is wrapped up.

# data[].attributes.body
Ingredients for Recipe for Baked Potato Rolls
6 -7 small potatoes
1 large onion
1 teaspoon of pepper paste
Liquid oil
Black pepper
Chili peppers
Salt
Cumin
Fresh pastry flan
For the Over (after wrapping the dough, it will be applied on it);
5 tablespoons of yogurt
1 milk
1 oil
Baking soda
Baked Potato Patties Recipe Preparation
Peel 7 potatoes. and wash and grate well.
Then chop 1 onion in your own hands.
Then pour liquid into a pot with your own eye decision. and roast the onion, then add the grated potatoes and roast them nicely.
After drawing the potato juice well, add a little pepper paste from a dessert spoon and mix. then, with your own eye decision, add black pepper, chili pepper, salt and cumin if desired, and blend them well.
Put aside the stuff you prepared, let it cool.
Let's go to the next process, cut the dough and cut it in a triangular shape and then apply the yogurt milk mixture with the egg-mixing brush, then put some amount of potato inside and wrap it like wrapping the leaf wrap and put it on the tray you prepared with oily recording.

# data[].attributes.body
2 cups rice
1 tomato, diced
1 tbsp tomato paste
2 onions, shredded
200 gr (1/2 lb) grape leaves, fresh/ preserved
2/3 cup olive oil
3 cups water
½ lemon, sliced
2 tbsp dried mint
¼ tsp black pepper
¼ tsp cinnamon
½ tsp allspice
1 ½ tsp salt
½ tsp sugar

In warm water, leave the rice for 30 minutes, then wash and drain.
If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or saucepan. (It is to prevent burning the bottom layer)
Place 3 tbsp olive oil in a pan and let the onions sauté until they change in color. Add the rice and stir a few minutes. Then add the tomatoes and tomato paste. After a while add 1 cup of hot water and cook until the water evaporates. Finally add ½ cup olive oil, dried mint, black pepper, cinnamon, allspice, salt and sugar and mix them all.
Place each leaf on a plate. Put ½ tablespoon of filling on the larger end of it , fold the two sides in and roll it on like a cigarette . Do not roll them too tight. Place them tightly side by side in a saucepan. Place the lemon slices on the surface and 2 cups of warm water. Put a small lid or plate on top of them. Cover and cook on low heat for 40 minutes, until the water is absorbed. Let cool. Arrange on a serving dish and serve with lemon slices and yogurt.

# data[].attributes.body
Ingredients for Potato Salad Recipe
4 medium potatoes
1 teaspoon of paprika
1t carousel sumac
¾ tea glass olive oil
3-4 sprigs of spring onions
8-9 sprigs of parsley
Salt
To decorate:
Black olives and eggs
Making Potato Salad Recipe
Let's wash our potatoes thoroughly and boil them in a shell. You can test the scalding by using a pointed knife. (About 20 minutes)
While the potatoes are boiling, mix olive oil, salt, paprika and suma in a flat bowl. Wash the greens and finely chop. Boil the egg as a solid.
When the boiled potatoes reach the coldness that your hand can stand, peel their skin.
Chop the cube of your desired size (even if it is not too small, boiled potato will be gentle, it should not be scattered in terms of presentation style during mixing).
Mix frequently while bringing potatoes together with your sauce (for your warm potatoes to attract olive oil and especially sumac sourness).
Add the greens and the desired amount of lemon juice (for sour lovers) to your chilled potatoes that have been fully poured, and add them to the service plate for the last time.
Garnish as you wish with black olives and eggs.

# data[].attributes.body
Ingredients for 6 eggs 1 tea glass of water 1 tablespoon of salt Flour as much as possible for a firm dough that does not stick to the handFor the inside: pickled cottage cheese or any cheese half a kilo of butter parsleyTo boil water and saltHow To Make A Pastry? FabricationAfter adding the water to the eggs, we mix them.When mixed, we knead a firm dough by adding flour and salt.From this dough, we make some large pots of eggs from eggs.We cover the meringues with a slightly moist cheesecloth, we rest for half an hour.On the other hand, we blend the grated cheese and the finely chopped parsley.We put the oil in another pan and melt it. Fat and cheese are ready.We open the rest of the meringues with the help of flour.When we open 4 of them, we first add salt into the boiling water in a large pot. If there is no salt, the dough will be broken. It doesn't come out of the water.Then, we hold the dough we opened with both hands and slowly lay them in the water.We throw water from the edges to the pastry with a wooden spoon so that the pastry does not stick together.We take the wet dough into the bowl of cold water right next to us.Then we put it in the tray, which we have lubricated by leaking excess water with our hands, in a wrinkled way.Since cold water will become warm, we change the water in 3 dough. It must be cold.After applying the same process to the 4th dough, we spread the cheese mixture between them, and we spread the butter on it. We do the same for every 4 doughs (2 times). We divide the butter by 3 to make an eye decision.After spreading 4 doughs at the top part, we grease them with butter.We cut into slices before cooking so that it does not swell while cooking.We bake in an oven at 200 degrees for half an hour until golden brown.

# data[].attributes.body
It is a kind of food that Turkish people eat when they have no time for breakfast.

# data[].attributes.body
Tea is grown in the noth-east Black Sea region. Turkish people drink tea a lot.

# data[].attributes.body
Turkish coffee is a kind of drink that especially consumed by Turkish people when few people gather for chatting. Some people look inside the cup for fortune telling after drinking it. It is also traditionally served when to people are to get married, the grooms family come to the bride's house to take permission for the marriage. The bride serves them but the coffee of the groom is salty. It has so disgusting taste but if the groom drinks it, he shows how much he loves his bride and deserves her.

# data[].attributes.body
It is a kind of dessert that is spacial to the city,Yalova. It resembles to Turkish baklava but there is alot of milk inside.

# data[].attributes.body
These dances below are all performed at the wedding ceramonies in Turkey. Wedding ceramonies are just like parties, people come and dance , have fun at the wedding and celebrate the couple.

# data[].attributes.attachment_link.title
Trabzonlu Damat Düğünde Ortalığı Yıkıyor

# data[].attributes.headline
Teke folk dance from the Aegean part of Turkey

# data[].attributes.subject
Teke folk dance from the Aegean part of Turkey

# data[].attributes.attachment_link.title
BAYRAKLI HALK EĞİTİMİ HALK OYUNLARI GECESİ Fethiye Teke Yöresi  www.pixelorganizasyon.com

# data[].attributes.headline
Trakya kız karşılaması from the northwest part of Turkey

# data[].attributes.subject
Trakya kız karşılaması from the northwest part of Turkey

# data[].attributes.attachment_link.title
Trakya Halk Oyunları Derneği Oyunları Gösterisi

# data[].attributes.headline
Kaşık havası, is a kind of dance that is used spoons as musical instruments.

# data[].attributes.subject
Kaşık havası, is a kind of dance that is used spoons as musical instruments.

# data[].attributes.body
Zeybek is the dance that comes to mind first when it comes to Aegean. It is the game that best describes the Turkish peasant. It is a game that symbolizes standing in front of the enemy beside the injustice. It is a memory of the heroic epic that the Aegean villagers showed together with the Kuva-yı Milliye movement in the War of Independence. The game that Atatürk loves to danceis one of our traditional folk dances educated by public education centers today.

# data[].attributes.attachment_link.title
DAMATTAN HARIKA DUGUN SUPRIZI - AMAZING WEDDING DANCE FROM THE GROOM (efsane efeler)

# data[].attributes.attachment_link.title
Learn Turkish Holidays - Republic Day - Cumhuriyet Bayramı

# data[].attributes.attachment_link.title
Learn Turkish Holidays - Ramadan Feast - Şeker (Ramazan) Bayramı

# data[].attributes.attachment_link.title
Turkish Holidays - Sacrifice Feast - Kurban Bayramı

# data[].attributes.headline
National Sovereignty and Children's Day - Ulusal Egemenlik ve Çocuk Bayramı

# data[].attributes.subject
National Sovereignty and Children's Day - Ulusal Egemenlik ve Çocuk Bayramı

# data[].attributes.attachment_link.title
Turkish Holidays - National Sovereignty and Children's Day - Ulusal Egemenlik ve Çocuk Bayramı

# data[].attributes.attachment_link.title
Turkish Holidays - Victory Day - Zafer Bayramı

# data[].attributes.attachment_link.title
Learn Turkish Holidays - New Year's Day - Yılbaşı

# data[].attributes.body
Wild goats live in groups. Older male goats usually live alone and start to establish their harem in September - October. At this time, the old goats fight with other goats to set up their harem, and these struggles are head-on. During this fight on the rocks, the goats are referred to as the "goat squatting" of harmonies consisting of the footsteps they make by hitting their feet on the ground and the horn gagging of these sounds. The cloth indicates that.

# data[].attributes.body
The head ornament in women's clothing is quite detailed. A cloth known as a pus is wrapped around a special cap called slippers. A crown is embroidered with silver embroidered on it, and silver coins hanging from its edges. Depending on the financial situation, gold coins can also be replaced instead of silver coins. A four-meter wide linen is covered over the head ornament, and the two ends of this linen are tied behind the head after it is passed under the chin. Young girls tie the head ornament in the same way, but do not cover the linen. The gold or silver belts, which were preferred among women's jewelry, were known as “Çelen”, and the necklaces known as the golden head, which were wrapped from both sides of the head and tied at the back, and the golden “hab” in the form of 15 to 20 marbles, and also called “gramus or gıramusa” in other regions. Another neck jewelery made of “kramus” gold liras was worn. Today, gold varieties for fantasy are used.

# data[].attributes.body
Kofi edges are surrounded by a cloth similar to primrose, and the top is a cap made with silk or similar threads. The parts are; · A material made of wood or tin in the form of a stone called tar · Fringed or fringed fez on top of the tar is added. Kofi is wearing artificial hair, and the braids are dropped from the sides. It indicates to which region the wearer belongs according to the poetic knot that is wrapped on the kofi.

# data[].attributes.attachment_link.title
Bedia Akartürk - Kesik Çayır (Hareketli Türkü)

# data[].attributes.body
This is a modern cover version of the great Turkish singer Neşet Ertaş's song.

# data[].attributes.attachment_link.title
Yasin Keleş & Neşet Ertaş - Yanıyorum  [ Official Music Video © 2019 Kalan Müzik ]

# data[].attributes.body
An Agean song is about an Aegean bride.

# data[].attributes.headline
Two songs are here, ÇÖKERTME, ATEŞ ATTIM SAMANA

# data[].attributes.subject
Two songs are here, ÇÖKERTME, ATEŞ ATTIM SAMANA

# data[].attributes.body
Doğa İçin Çal is a music group that sings traditional folk songs for nature. Many People gather to sing the song at the same time, each saying a short werse of it. That is amazing, and they are my favourite. You should certainly listen to these.

# data[].attributes.attachment_link.title
DOĞA İÇİN ÇAL 6 - ÇÖKERTME, ATEŞ ATTIM SAMANA (GIMILDAN)

# data[].attributes.headline
GESİ BAĞLARI, ÇEMBERİMDE GÜL OYA, ÇAYELİ'NDEN ÖTEYE

# data[].attributes.subject
GESİ BAĞLARI, ÇEMBERİMDE GÜL OYA, ÇAYELİ'NDEN ÖTEYE

# data[].attributes.attachment_link.title
DOĞA İÇİN ÇAL 3 -  GESİ BAĞLARI, ÇEMBERİMDE GÜL OYA, ÇAYELİ'NDEN ÖTEYE

# data[].attributes.attachment_link.title
DOĞA İÇİN ÇAL 7 - HAVADA BULUT YOK (YEMEN TÜRKÜSÜ)