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まずは一曲、聞いてください

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まずは一曲、聞いてください

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トルコの朝食の定番、スィミットという胡麻

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トルコの朝食の定番、スィミットという胡麻パン（？）です。次回はオリーブです（笑）

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これは、私の「メネメン」を作るの試みです

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これは、私の「メネメン」を作るの試みです。パンをスプーンのようにして食べます。- Umut Gül

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バルック・エクメク(Balık Ekmek)「魚パン」です。主に海辺の街で美味しく作られますが、アンカラででも不味くないと思います。 - Umut Gül

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オリーブは、こんな感じで売られています。

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オリーブは、こんな感じで売られています。

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トルコ風ヒヨコ豆と牛肉の煮込み − 杉山 剛

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今夜の私の夕食は「チーコフテラップ」でし

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今夜の私の夕食は「チーコフテラップ」でした。チーコフテはアイランと食べられます。-Can

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Türk Pilavı, Et Yemeği, Çorba ve Ayran - Muhammet SARAKAYA

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今日、大学の食堂で昼ご飯を食べました。メ

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今日、大学の食堂で昼ご飯を食べました。メニューにはトルコのピラフと肉料理とスープとアイランがあります。- Muhammet SARAKAYA

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Sucuklu yumurta is a type of food mostly eaten at breakfast. While yumurta literally means egg or 卵、sucuk has no literal translation. It’s just ground beef with lots of spices. It can be close to American sausage in some aspects. In traditional way you cut the sucuk in circular shape and cook them with heir own oil within inside. After that you just crack how many eggs you want. People don’t usually stir the eggs so they can be poped up later with a piece of bread. Mine was not so-perfect since it’s hard to do it with only one hand 😅 And after you add some salt it’s just done for to eat.

Sucuklu yumurta is mostly eaten at Sunday because most people have their off-work time and all family members can enjoy their breakfast together. A Turkish breakfast last 30 minutes to 2 to 3 hours. People eat slowly and drink Turkish tea “çay” while having a long loooong conversation.

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朝お茶が作った、こうでトルコでお茶作りま

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朝お茶が作った、こうでトルコでお茶作ります

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この食事の名前は Yağda Yumurta、翻訳したらバターと卵なるんとおもいます。トルコに朝ご飯でたくさん食べます

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Bulgur Pilavı, Cacık ve Şalgam Suyu - Büşra İlayda ÖZ

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Today, I prepared a small menu of Bulgur Pilavı, Cacık and Şalgam Suyu!

Bulgur is a type of grain obtained from wheat. In Turkey, we roast rice and make a kind of dish called "pilav". Similarly, pilav can be made from bulgur too. It's called "Bulgur Pilavı".

Some people don't put vegetables in bulgur pilavı, but I think it is better with vegetables. I used onions, red peppers, potatoes and garlic as vegetables. I also used the "pepper paste" my mother made from fresh peppers in the summer, the "tomato paste" I bought from the market, and the tomato puree I made myself.

The small package with the words "TOZ BULYON ET SUYU" is actually the powder form of beef bouillon cube (ブイヨンキューブ). I use this as it is easier to dissolve. Broth or chicken stock can also be used instead of bouillon. And the spices I add are salt, pepper, thyme and chili flakes. Together with garlic and bouillon, they give a nice aroma to the bulgur.

In Turkey, yoghurt or drinks/appetizers containing yoghurt (Ayran, cacık, salads with yoghurt, etc.) are consumed with many meals. "Cacık", which I made, is a fresh appetizer made from yoghurt and cucumber. I grate the cucumber, but it can also be made by cutting it into small pieces. You can easily make a delicious Cacık by adding garlic, fresh or dried mint and salt!

Finally, "Şalgam Suyu" which can be translated as "Turnip Juice", is a popular beverage in Turkey. Turnip Juice is a salty beverage made by fermenting turnip, purple carrot, water, and salt. It tastes like pickles. I love the spicy one. It really whets your appetite!

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こんにちは!　この食事の名前は Tava Çöreği 日本語で多分 ''パンのパン'' 翻訳しされます

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Although Turkey is the country that consumes the most tea per capita, coffee is also an extremely popular beverage in Turkey. Especially "Turkish Coffee (トルココーヒー)".

Turkish Coffee, which has been drunk since the Ottoman Empire, have a significant role during the day. In the morning, we have named the food we eat before drinking coffee "Kahvaltı (Breakfast)", which comes from the words "Kahve (Coffee)" and "Altı (Under)". It can be translated as "under coffee" or "before coffee".

Turkish coffee is produced by grinding the coffee beans extremely fine. This unfiltered coffee is prepared over the fire with a small, long-handled pot called a "cezve". It is served in small porcelain cups called "Fincan". In most regions, it is important that the coffee is frothy. For this reason, the froth of the coffee is transferred to the fincans. (My coffee on the left was without froth!)

Normally, Turkish coffee is sold in packages of 100 grams. There are also small single-serving ones that I use. Since I don't consume a lot of coffee, I keep it fresher in this way. Turkish coffee can be made with sugar, as I do, but most people prefer it without sugar. Instead of adding sugar to the coffee, sweets such as Turkish delight and chocolate can be served with the coffee.

BONUS CONTENT (Turkish Coffee Fortune-telling):
The grounds left after drinking Turkish coffee are sometimes used to tell fortunes. The fincan is turned over into the saucer to cool, and the patterns of the coffee grounds are interpreted. It's like looking at the clouds and seeing meaningful things. Most people do this, even if it's for fun. Of course, it has nothing real, but I can say that it is an important part of Turkish coffee culture. My friend saw mecha in my coffee! 🤣