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Güllüzar Karayiğit/ Ataşehir Necatibey Ilkokulu

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Güllüzar Karayiğit/ Ataşehir Necatibey Ilkokulu

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Our traditional food is fish especially in Bosphorus...

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ŞEBNEM ÇAL/ŞEHİT ÖMER DİKMEN MESLEKİ VE TEKNİK ANADOLU LİSESİ

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ŞEBNEM ÇAL/ŞEHİT ÖMER DİKMEN MESLEKİ VE TEKNİK ANADOLU LİSESİ

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One of the best traditional food of Antalya

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ŞEBNEM ÇAL /ŞEHİT ÖMER DİKMEN MESLEKİ VE TEKNİK ANADOLU LİSESİ

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ŞEBNEM ÇAL /ŞEHİT ÖMER DİKMEN MESLEKİ VE TEKNİK ANADOLU LİSESİ

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One of the best traditional food of Antalya

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Presentation made available from the you tube site

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Selma Özbek,Şehit Ömer Dikmen Mesleki ve Teknik Anadolu Lisesi,Antalya TURKEY

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Selma Özbek,Şehit Ömer Dikmen Mesleki ve Teknik Anadolu Lisesi,Antalya TURKEY

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One of the best traditional food of Antalya

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Selma Özbek,Şehit Ömer Dikmen Mesleki ve Teknik Anadolu Lisesi,Antalya TURKEY

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Selma Özbek,Şehit Ömer Dikmen Mesleki ve Teknik Anadolu Lisesi,Antalya TURKEY

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Selma Özbek,Şehit Ömer Dikmen Mesleki ve Teknik Anadolu Lisesi,Antalya TURKEY

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Selma Özbek,Şehit Ömer Dikmen Mesleki ve Teknik Anadolu Lisesi,Antalya TURKEY

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Antalya Turkey Traditional food

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ARZU KİBAR - NEVİN GÖK / Karşıyaka Orhan Çobanoğlu Vocational and Technical Andolu High School / ADANA / TURKEY

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ARZU KİBAR - NEVİN GÖK / Karşıyaka Orhan Çobanoğlu Vocational and Technical Andolu High School / ADANA / TURKEY

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ŞALGAM - Adana Traditional drink

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ANADOLU LİSESİ-BALIKESİR-TURKEY
Georgian traditional food
Georgian traditional food
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KÜNEFE

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Tavče gravče (Macedonian: Тавче гравче) is a traditional Macedonian dish. It is prepared with fresh beans and it can be found in almost all restaurants in Macedonia and all over the Macedonian diaspora. It is served in traditional earthenware. Tavče gravče is considered the national dish of Macedonia.
The basic ingredients in Tavče gravče are: butter, bans, onion, oil, dry red pepper, red and black pepper, salt, parsley. The beans are cleaned and then soaked in cold water for 3 hours to become soft. After that they are boiled in a pot. After first boiling, the water is thrown out and replaced with fresh water. Then the onion and the red pepper are added. Apart in a pan, an onion together with the black pepper are fried. When the beans are boiled, they are put in e. arthenware together with the onion and the red pepper and stirred well. Afterwards, a lid is put on the earthenware and the dish is cooked in an oven at 220 °C. During the baking, the beans are cooked carefully so that they do not become dry.The earthenware does not just give a traditional look to the meal, but also keeps the beans warm.

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ARZU KİBAR - NEVİN GÖK/ Karşıyaka Orhan Çobanoğlu Vocational and Technical Andolu High School- ADANA/TURKEY

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ARZU KİBAR - NEVİN GÖK/ Karşıyaka Orhan Çobanoğlu Vocational and Technical Andolu High School- ADANA/TURKEY

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ADANA KEBAP

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ARZU KİBAR-NEVİN GÖK/Karşıyaka Orhan Çobanoğlu Vocational and Technical Andolu High School - ADANA/TURKEY

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ARZU KİBAR-NEVİN GÖK/Karşıyaka Orhan Çobanoğlu Vocational and Technical Andolu High School - ADANA/TURKEY

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BİCİ BİCİ

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AYKUT YİĞİT ORTAOKULU/FATMA SENA GÜLİ/Burcu SIK

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AYKUT YİĞİT ORTAOKULU/FATMA SENA GÜLİ/Burcu SIK

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FRİED ANCHOVY

1 pkg (454gr- 1lb) frozen anchovy, defrosted
1/3 cup flour
1tsp saltÂ½ cup sunflower oil/ canola oil/ corn oil (optional)
Cut the heads off (optional, heads absorb too much oil). Gut the anchovy and wash with cold water, drain. Put them in a bowl, sprinkle the salt and blend.
Pour the oil into a large skillet and heat it up over high-medium heat. Place the flour in a plate and dip the anchovy by holding from its tail. To remove the excess flour, shake the fish off.Fry till they turn to a red fried color, approximately for 4-5 minutes. Turn halfway through. When they are done, place the fried anchovy on a plate with paper towel to absorb the excess oil. Serve with lemon.Also arugula, lemon, onion and radish go well with fried anchovy.
ENJOY
PS: While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Also, you can thaw in cold water. Make sure that you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.

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EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY
EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY
Georgian traditional food
Georgian traditional food

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School 

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School 

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Aras Yılmaz

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EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY
EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY
Georgian traditional food
Georgian traditional food

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School 

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School 

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Aslı Meraki

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Video made with Biteable. The World's Simplest Video Maker

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School 

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School 

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Utku Büken

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SÜTLAÇ - RİCE PUDDİNG

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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HOW TO MAKE YOGURT
Sıla Nakiboğlu

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School

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Dr. Binnaz Ege-Dr. Rıdvan Ege Anatolian High School

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ANKARA/TURKEY
Aslı Meraki

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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TURKISH DELIGHT
Sıla Nakiboğlu

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Dr.Binnaz Ege-Dr.Rıdvan Ege Anatolian High School

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Dr.Binnaz Ege-Dr.Rıdvan Ege Anatolian High School

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Ankara/Turkey
Melike Akkaya

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This is "How To Make Turkish Coffee" by Melike Akkaya on Vimeo, the home for high quality videos and the people who love them.

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Dr.Binnaz Ege-Dr.Rıdvan Ege Anatolian High School

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Dr.Binnaz Ege-Dr.Rıdvan Ege Anatolian High School

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Ankara/Turkey
Melike Akkaya

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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Sıla Nakiboğlu
HOW TO MAKE TURKISH DELIGHT

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Check out my new amazing blog built on emaze.com, where you can create and share a professional presentations, websites, blogs, photo albums and e-cards in minutes.

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AYDIN YUVARLAMA

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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Dr. Binnaz Ege-Dr Rıdvan Ege Anatolian High School

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HOW TO MAKE YOGURT
Sıla Nakiboğlu

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Ünye Atatürk Anatolian High-School
We’d like to suggest you the recipe of our national meal which is called "Kuymak".

Ingredients:

2.5 tablespoons of butter,

Half a cup of corn flour,

2 cups of hot water,

1 full glass of water full of Trabzon cheese or cheesy cheese.

Preparation:

We melt the butter in the pan.

Add corn flour to it and mix it continuously.

We add water in small increments and cook quickly for 1-2 minutes.

When it starts to solidify we add the cheeses and cook for 3 minutes. (if the cheese is salt-free,we add salt as much as a sweet spoon)

We serve our ***** as hot.

Bon appetit…

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EBRU İNAL UYAN-ALTINOLUK FERNUR SÖZEN MTAL-BALIKESİR-TURKEY

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EBRU İNAL UYAN-ALTINOLUK FERNUR SÖZEN MTAL-BALIKESİR-TURKEY

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Water Patty

Ingredients:
8 water glass flour
5 eggs
1 tea spoons salt
some warm water
half a pound of cheese
half a bunch parsley
Oil

How To Make Water Patty:

Flour, eggs, salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. On each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner.

Good appetite..

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Traditional food in Macedonia https://www.youtube.com/watch?v=KmzDeLtAaWI
In our country Macedonia, MEKICI is a traditional pastry . We often make them, they are delicious, and tradition is to celebrate a newborn baby with them.You can eat them for breakfast with marmalade or cheese.

Some people  love them when they soak  them in sugar.

Ingredients: 1,2kg flour, 500-600 g water, salt(1 tea spoon), sugar(1/2tea spoon), 1 fresh yeast(40g)
Mix all ingredients with your hand in bowl-the mix must be flexible.Let the mix grow for an hour and cover it with a wet cloth.
Put the oil (about 5cm in height) in the pan to heat it.When the oil is hot,with wet hand take a piece of the batter and stretch in a form of a circle.Put this circle into the hot oil .In 2-3 minutes with   a fork turn  your MEKICA on the other side.
When it is light brown-put them in a  plate place a kitchen paper and serve warm with cheese,with marmelade or just with  sugar .

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2 cups of hot water,

1 full glass of water full of Trabzon cheese or cheesy cheese.

Preparation:

We melt the butter in the pan.

Add corn flour to it and mix it continuously.

We add water in small increments and cook quickly for 1-2 minutes.

When it starts to solidify we add the cheeses and cook for 3 minutes. (if the cheese is salt-free,we add salt as much as a sweet spoon)

We serve our ***** as hot.

Bon appetit…

 
EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY
EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY
Georgian traditional food
Georgian traditional food
 add

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EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY

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EBRU İNAL UYAN- ALTINOLUK FERNUR SÖZEN MESLEKİ VE TEKNİK ANADOLU LİSESİ-BALIKESİR-TURKEY

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Ebru İNAL UYAN-Altınoluk Fernur Sözen MTAL-BALIKESİR-TURKEY

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Ebru İNAL UYAN-Altınoluk Fernur Sözen MTAL-BALIKESİR-TURKEY

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Su Böreği – Water Patty

Ingredients:
8 water glass flour
5 eggs
1 tea spoons salt
some warm water
half a pound of cheese
half a bunch parsley
Oil

How To Make Water Patty:

Flour, eggs, salt and with warm water kneaded a bit stiff dough. Thoroughly kneaded dough for half an hour rest. After 9 is equal glands done. These glands a bit thick pop-up 7 sheet of dough where clean laid separately. The remaining 2 sheet of dough one well-oiled big round a tray laid. Other sheet of dough for the latest up 4 folding put aside. In the meantime big a pot water filled boil and put a little salt. In a pot filled with cold water. Mild dry sheet of dough one by one ago hot water after removed taken cold water is taken. Drain excess water and the tray is laid. On each sheet of dough sprinkled with a little oil. Fourth sheet of dough cheese and a mixture of finely chopped parsley,is placed on an equal basis. Finishing the prcess in this way uppermost allocated sheet of dough boiled laid. on the stove cooked on each side of the equal. After turn with the aid of a tray pastty put a little more oil in the tray and cooked in the same manner.

Good appetite..