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Ş. Hilal Sarıbaş, Aslı Deniz, Başak DEMİRTAŞ, Camelia Badea, Deea Ciotau, Derya Arık, Fatma KEFELİ, Lazar Liliana, Neslihan KEÇECİ, Tiziana Melillo, evinik

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"traditional dishes from our countries" - Free stories online. Create books for kids | StoryJumper

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StoryJumper book - "traditional dishes from our countries".

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A TRADITIONAL DISH FROM ADANA: TURKISH KEBAB | CTBSBL / HATİCE DEMİR

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A TRADITIONAL DISH FROM ADANA: TURKISH KEBAB | CTBSBL / HATİCE DEMİR

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Kebab is one of Turkey's most popular dishes. It comes from a centuries-long tradition. With both its flavor and cultural importance, it is an indispensable part of Turkish cuisine.

Let's take a look at how to make Turkish Kebab!

Ingredients:

-> 500 g of minced meat

-> 1 onion

-> 100 g of tail fat or two tablespoons of butter

-> 2 cloves of garlic

-> 1 chili pepper

-> 1 teaspoon of pepper paste

-> salt, black pepper, you can add red pepper flakes if you like.

Recipe:

1. Preparation:
Finely chop or grate the onion and garlic. The seeds must be removed from the chili pepper, and it should be chopped very small.

2. Minced Meat Mixture:
The minced meat should be placed in a deep bowl. Please add the following ingredients: onion, garlic, chopped peppers, pepper paste, and chopped tail fat. If desired, you may add salt, black pepper, and red pepper flakes.

3. Kneading:
It is essential to knead all the ingredients for at least 10-15 minutes. The mixture should stick together well and thicken. (In Adana style, the minced meat thickens as it is kneaded).

4. Shaping:
Please use a small amount of water to wet your hand, and then carefully press the minced meat onto the skewers. Roll the meat into long, thin shapes. (Classic Adana kebab is a little flat.)

5. Resting (Optional):
The kebabs can be rested on skewers in the refrigerator for 15-30 minutes. This will prevent them from falling apart.

6. Cooking:
Cook on a barbecue, grill or cast iron skillet over medium heat. (If you are barbecuing, it gives the best results if the coals have become embers).

7. Serving:
This dish is best served on lavash or pita bread with a roasted pepper, tomato, and onion salad with plenty of sumac.

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Anytime you are invited to someone’s house in Greece it’s most likely that they will serve you a spoon sweet. Spoon sweets are basically fruit like orange, cherry, strawberry etc. that get dipped into syrup. It is usually served with yoghurt and it is the most common traditional greek dessert.

Recipe for orange spoon sweet:

2 kilos oranges

800g granulated sugar

800g water

1 tablespoon glucose

2 pods cardamom

2 cinnamon sticks

lemon juice of 1 lemon

execution method:

Remove the zest of the oranges and add it to a bowl. You can add 80 g brandy and 2 tablespoons sugar, and use it as orange extract. Store it in the refrigerator, sealed in a jar.

Cut the top and bottom ends of the oranges and then score the rind all around the orange. Carefully remove the peels, wrap them, and pierce them with a toothpick.

Transfer the peels to a pot with boiling water and boil for 5 minutes to remove their bitterness. Drain the water and follow the same process -using clean water- for 1-2 more times, depending on the bitterness of the rind. If the peels take out too much color in the water, it means that they are quite bitter. Drain and set aside.

In the same pot add the sugar, the water, the glucose, the cinnamon, the cardamom, the peels of the oranges, and transfer over low heat. Boil for 40-50 minutes.

Remove from the heat and add the lemon juice.

Let it cool well. The more the syrup is cooling down, the more it will thicken.

Serve with yogurt and rosemary. You can store it sealed airtight in a jar, in a cool and dry place.

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γλυκό του κουταλιού 

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Derya ARIK ÖZVER / Cappadocia Gastronomy - Haydari by Bartu.Cappadocia  

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Derya ARIK ÖZVER / Cappadocia Gastronomy - Haydari by Bartu.Cappadocia  

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Cappadocia Gastronomy

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Derya ARIK ÖZVER / Cappadocia Gastronomy - Grape Hoşaf by Yigit.Cappadocia

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Derya ARIK ÖZVER / Cappadocia Gastronomy - Grape Hoşaf by Yigit.Cappadocia

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Cappadocia Gastronomy

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Tekkekoy Adeka

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Tekkekoy Adeka

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Tekkekoy Adeka

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Tekkekoy Adeka

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Tekkekoy Adeka

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Enjoy it!

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It is more than just a drink!

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Derya ARIK ÖZVER / Tandır Soup by Melis.Cappadocia

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Derya ARIK ÖZVER / Tandır Soup by Melis.Cappadocia

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Cappadocia Gastronomy High School

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Şehit Tayfun ÖZKÖSE Secondary School/Aslı Deniz TAŞTAN

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Şehit Tayfun ÖZKÖSE Secondary School/Aslı Deniz TAŞTAN

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Aslı Deniz TAŞTAN/Chicken Soup by Ecrinsu.Samsun / ŞTÖSC

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Aslı Deniz TAŞTAN/Chicken Soup by Ecrinsu.Samsun / ŞTÖSC

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If you have the flu, this soup helps you feel better :)

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Aslı Deniz TAŞTAN/ Kısır by Defne.Samsun/ŞTÖSC

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Aslı Deniz TAŞTAN/ Kısır by Defne.Samsun/ŞTÖSC

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Kısır is very popular at afternoon tea time in Türkiye.

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Aslı Deniz TAŞTAN/Pumpkin Dessert by Zümra.Samsun/ŞTÖSC

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Aslı Deniz TAŞTAN/Pumpkin Dessert by Zümra.Samsun/ŞTÖSC

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Aslı Deniz TAŞTAN/Tea by Derin.Samsun/ŞTÖSC

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Aslı Deniz TAŞTAN/Tea by Derin.Samsun/ŞTÖSC

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If your tea is bitter, you can add more boiled water in it.

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Derya ARIK ÖZVER / Cappadocia Alev Alatlı Gastronomy

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Derya ARIK ÖZVER / Cappadocia Alev Alatlı Gastronomy

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Working on traditional dishes by Ömür.Cappadocia

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Derya ARIK ÖZVER / Cappadocia Alev Alatlı Gastronomy

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Derya ARIK ÖZVER / Cappadocia Alev Alatlı Gastronomy

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Ömür.Cappadocia

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Derya ARIK ÖZVER / Cappadocia Alev Alatlı Gastronomy

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Derya ARIK ÖZVER / Cappadocia Alev Alatlı Gastronomy

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Mert.Cappadocia

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Camelia Badea, Scoala Sfintii Constantin si Elena, Bucharest/Romania

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Camelia Badea, Scoala Sfintii Constantin si Elena, Bucharest/Romania

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Traditional Romanian cuisine is rich and diverse, with strong influences from Eastern Europe, the Balkans, and the Mediterranean. It includes delicious dishes like sarmale (cabbage rolls), mămăligă (cornmeal porridge), ciorbă (sour soup), and cozonac (sweet bread), all made with fresh local ingredients.

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Heinrich Otilia-Daria, Școala Gimnazială Sfinții Constantin și Elena, Bucharest, Romania

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Heinrich Otilia-Daria, Școala Gimnazială Sfinții Constantin și Elena, Bucharest, Romania

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Romanian cuisine, a vibrant reflection of the country's history and cultural influences, offers hearty and soulful dishes. From the flavorful Ciorbă de Perișoare and the emblematic Bulz, to the sweet Minciunele and potent Pălincă, each recipe tells a story of tradition. The delicious Salată de Vinete perfectly complements this culinary palette, being a star of our tables.

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Lazăr Liliana/Ciotău Andreea, Secondary School ,,Vasile Mitru'' Tașca, România

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Lazăr Liliana/Ciotău Andreea, Secondary School ,,Vasile Mitru'' Tașca, România