ARTICHOKE IN OLIVE OIL

SERVING : 6

INGREDIENTS
6 artichokes
2 and 1/2 coffee cups olive oil
2 lemons
1 carrot
2 potatoes
20 pearl onions or shallots
1 coffee spoon salt
1/2 coffee spoon sugar
2 soup spoons green peas
5 glasses water

 

PROCESSING METHOD

* Cut 2 lemons into halves.
* The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which
they grow.
* Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
* Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
* Let the artichokes sit in water with lemon juice before being used.
* Peel the potatoes and carrot and cut into small pieces. Peel the small onions.
* Place the artichokes side by side in a saucepan.
* In a separate bowl, mix the flour, salt, sugar and water and pour this over the artichokes.
* Add potatoes, carrot, small onions and green peas.
* Boil and cook on a low heat for 1 and a quarter hours.
* Let cool.
* Place the artichokes on a serving dish.
* Add garnishings on artichokes equally.
* Sprinkle with chopped dill.

AYRAN

The ayran is made of a mixture of water, yogurt and salt. Usually the ayran is drunk more in the summer because it is a cold drink. But the Turks also drink ayran in the winter. Ayran is white and its consistence is creamy. This drink is very healthy and can be drunk by the meal.

If you want to try ayran, do it yourself ! Mix 100 ml of plain cold yogurt with 100 ml of cold water and a coffee tablespoon of salt. Mix it with the blender. Bon appetit!

EGGPLANT PUREE WITH MUTTON CHOPS

SERVING : 6

INGREDIENTS
1 kg mutton
2 tablespoons margarine
3 medium size onions
2 medium size tomatoes or 40 gr tomato paste
2 teaspoons salt
1/2 teaspoons pepper

EGGPLANT PASTE
1 and 1/2 kg eggplants
2 tablespoons margarine
2 tablespoons flour
1 and 1/2 glasses milk
50 gr cheese, grated
2 teaspoons salt

 

PROCESSING METHOD

* Chop the onions and brown them lightly in melted margarine.
* Add the meat cut into small pieces. Cook them on medium heat for 10 minutes, stirring from time to time.
* Peel and chop the tomatoes. Add to the meat. Cook until the juice evaporates.
* Add salt, pepper and 2 glasses of warm water. Cover and cook on low heat for 1 and 1/2 hours until the meat is tender.
* Melt the margarine in a saucepan. Add the flour and brown it lightly on medium heat. Leave it aside.
* Grill whole eggplants on gas flame or wood fire until they are burnt outside and very soft inside.
* Hold each eggplant by the stem and hold it 2-3 seconds under running tap water.
* Then peel the skin off with a knife. Put it on a carving wood and mash it with a fork. Add it to the flour.
* Repeat the same with all the eggplants.
* Put the saucepan on medium heat and cook the eggplants for 5-6 minutes, stirring constantly.
* Slowly add warm milk, salt and finally the grated cheese.
* Serve immediately together with the meat.

ALGAM (TURNIP JUICE)
 

A traditional Turkish drink (pronounced shal-gum) made from dark turnips and violet carrots and sira. It's served cold with pickles and available in Hot and Mild formulas. It's a very traditional drink in Adana province and in the GAP and South Eastern Anatolia, especially served with Kebab dishes. Some people drink it with Raki saying that it removes or softens the effects of alcohol. It has a dark red or purple color and a very strong soar taste.

Because it's a juice full of minerals and vitamin C, it's one of the most preferred drinks in the winter time for colder climates. It also contains Thiamin (B1) and Riboflavin (B2) vitamins, and is rich in Calcium, Potassium and iron.

Preparation:
it's made of the essence of violet carrots. First, bulgur rice flour is left for lactic acid fermentation for a week until it gets very soar, than put in wooden barrels made of mulberry tree. After well cleaning and boiling violet carrots, it's put in these barrels together with dark turnips (Brassica Napus in Latin). After another week in these barrels salt is added. When Salgam gets mature in these barrels like a wine does, at the end the fermentation period it's filtered and ready to drink. For people who prefer it hot and spicy, hot sauce obtained from red paprika is added in as well. The total processing time to prepare it is between 2-4 weeks.

STUFFED CELERY ROOTS

SERVING : 6

INGREDIENTS
1 and 1/4 lb celery root (celeriac)
1/4 cup butter
8 shallots
16 oz petite peas
2 tomatoes
1 teaspoon celery salt
Salt to taste
Freshly-ground black pepper to taste

PROCESSING METHOD

* Boil celery root in large pot of boiling salted water until just tender, about 5 minutes.
* Drain. Make hool on each top.
* Melt butter in heavy large pot over medium heat.
* Add shallot and saute until just tender, about 3 minutes.
* Add celery root, peas, tomatoes and celery salt; saute until vegetables are heated through, about 8 minutes.
* Poor over onto celery roots.
* Season to taste with salt and pepper.

ROSE SHERBET

Ingredients: • 3 tbsp Rose Syrup
• 3 cups Full Cream Milk
• 2 Malai Burfi
• 1/2 cup Sugar
• A few strands of Saffron (Kesar)
• 1/2 tsp Green Cardamom Powder
• 10 Almonds (blanched and peeled)
• 10 Pistachios (blanched and peeled)

Procedure:• In a pan, heat the milk and bring it to a boil. Add sugar and heat till the sugar dissolves. Set aside.
• Add saffron to the milk and dissolve well.
• Add green cardamom powder to the milk and mix well and set aside to cool.
• Add rose syrup and refrigerate the milk.
• Pour into glasses and top it with crushed malai burfi.
• Serve chilled garnished with almonds and pistachios.

EGGPLANT STUFFED WITH MINCED MEAT

SERVING : 6

INGREDIENTS
6 eggplants
1 glass olive oil
6 green pepper, sliced
1 tomatoes, sliced

FILLING
500 grams ground meat (a mixture of beef and lamb)
1 soupspoon butter
3 onions, finely diced
3 tomatoes, grated
1 bunch parsley, chopped
1/2 soupspoon salt
1/2 soupspoon pepper

 

PROCESSING METHOD

* Dice the onions very finely and brown them in the butter.
* Add the ground meat and brown for a few minutes while mashing it with a fork.
* Add the salt, pepper and grated tomatoes. Mix and let cook.
* This filling should not be too loose when it is used to stuff the eggplants.
* Remove all but 2 cm of the stem, then peel them, leaving 2 cm wide bands lengthwise (to prevent the eggplants from crumbling).
* Place the eggplants in a covered baking dish. Split the eggplants lengthwise, removing some of the sides of the cut.
* Fill the split eggplants, opening them lightly. They can be decorated with a slice of tomato and green pepper.
* Pour a glass of olive oil and 1/2 glass of water into the baking dish.
* Cover and cook on the stove for 3/4 hour on a low heat.

MILK ROSE

Ingredients:

• Sugar 1kg

• Water 375 ml

• Milk 1 tsp (or 2 tsp lemon juice )

• Rose colour(Red colour in liquid form,approximately 1 tsp for each bottle)

• Green cardamom 3-4

• Rose Essence  just few drops

• Some rose petals(red rose,but cleaned thoroughly,or else skip this)

Method:

• In a thick bottom pan or any other huge container, boil sugar along with water,elaichi,rose petals and add milk(or lemon juice)

• Addition of milk or lemon juice will bring the impurities of sugar on the surface as a scum

• Remove the impurities settled  on the surface

• Let it boil,till it slightly thickens and change the colour, if too dilute it will taste less sweet,and if too thick,the sugar will crystallize after refrigeration.I know this sounds vague,but i will update this post with perfect details. Since this time i used the sherbets send in by family and relatives on various festive days(Its a custom in our community to send in bottles of Sherbet  on festival days…strange isn’t it?)

• Let it cool completely and then strain it

• Add 2-3 drops of essence and colour and store it in clean glass bottles

• Add few spoons of this syrup to 3/4 glass of water, add some ice cubes  to make simple sherbet

• For Milkrose, add 2-3 tsp of this syrup to 3/4 glass of boiled but cooled milk,add sugar if needed,few ice cubes and serve chilled

WHITE BEAN WITH CHUNKED MEAT

SERVINGS : 4

INGREDIENTS
1 and 1/2 glasses white bean
250 gr meat, chunked
2 large size onions, finely chopped
2 tomatoes, or 1 tablespoon of tomato paste
2 tablespoons margarine
1 teaspoon salt
1 teaspoon red pepper

PROCESSING METHOD
- Soak the white beans in cold water overnight. Drain well.
- Cook beans for about half an hour in water so they slightly change colours.
- Brown veal chunks with fine chopped onions in 2 tablespoons margarine until the meat absorbes its juice.
- Add chopped tomatoes or tomato paste and continue browning.
- Add some water and cook until tender.
- Then add drained beans and red pepper. Cook on medium heat.
- Add salt when almost done.
- Serve with rice.

AYRAN

The ayran is made of a mixture of water, yogurt and salt. Usually the ayran is drunk more in the summer because it is a cold drink. But the Turks also drink ayran in the winter. Ayran is white and its consistence is creamy. This drink is very healthy and can be drunk by the meal.

If you want to try ayran, do it yourself ! Mix 100 ml of plain cold yogurt with 100 ml of cold water and a coffee tablespoon of salt. Mix it with the blender. Bon appetit!

BELL PEPPER STUFFED WITH MINCED VEAL

SERVING : 6

INGREDIENTS
12 medium size bell peppers
3 tablespoons margarine
1/2 tablespoon salt

MEAT FILLING
500 gr minced veal
2 medium size onions
3/4 cup rice
1 soupspoon dill, chopped
2 medium size tomatoes, peeled, cut into small pieces
1 teaspoon salt
1/2 teaspoon black pepper

PROCESSING METHOD
- Chop the onions and brown them lightly in margarine.
- Add washed rice and 3/4 glass water. Cover and cook on medium heat for 10 minutes, until the water is absorbed.
- Remove from heat. Add minced meat, chopped dill, tomatoes,salt and pepper. Mix them well, kneading for about 5 minutes.
- Cut around the stems of the peppers and open the lids up. Remove the seeds and wash them well.
- Stuff the peppers with the meat filling and put the lids on.
- Arrange them side by side in a saucepan, with the caps upwards. Add 2 1/2 glasses of water, margarine and salt.
- Cover and cook on medium heat for 40-60 minutes, until they are tender.
- Serve warm.

LEMONADE

BROADBEAN IN OLIVE OIL

SERVING : 8

INGREDIENTS
1 kg fresh broad bean
3 medium size onions
2 and 1/2 coffee cups olive oil
1/2 lemon juice
1/2 coffeespoon sugar
1/4 coffeespoon salt
1/2 bunch dill, chopped
2 tea cups boiling water
250 gr yoghurt

 

PROCESSING METHOD

* Remove the strings from the beans by cutting around them with a knife.
* Wash the beans.
* Chop the onions.
* Place the onions and beans in a saucepan. Then pour in the oil, lemon juice, salt and sugar. Cover and cook on a low heat for 20-25 minutes.
* When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer.
* Let cool.
* Place on a serving dish.
* Garnish with chopped dill and yoghurt.

CARROT JUICE

LAMB CASSEROLE WITH VEGETABLES

SERVINGS : 5

INGREDIENTS
1 kg lamb, cut into small pieces
4 onions
6 potatoes
1 zucchini
1 eggplant
2 red bellpeppers
1 and 1/2 litres meat stock (or water)
1/2 soupspoon salt
A little pepper

 

PROCESSING METHOD
* Boil the meat in a large quantity of water.
* When bubles begin to form strain the contents of the saucepan and put the meat under cold running water.
* Put the meat back into the saucepan, add the meat broth and boil for 45 minutes.
* Pour the meat and broth into a casserole.
* On top of the meat put the potatoes, zucchini, eggplant, red bellpepper and onions which have been peeled and cut into a large slices, salt and pepper.
* Cover and cook 30 minutes more in the oven.
 

SIRA

Sira is one of the popular Turkish non-alcoholic drinks made from a slightly fermented grape juice and due to its high fructose content, it tastes sweet. The color of this drink is terracotta and usually served with iskender kebab, one of the famous meat foods of Turkey. The grape juice used in this drink was made from crushing grapes then undergo the process of fermentation that will eventually made into wine. Fermentation is the conversion of sugar from the fruit juices into alcohol using yeast. Sira is a drink that also helps in digestion so it is best recommended to drink it after meal.

Cabbage leaves stuffed with minced beef

INGREDIENTS

1 and 1/2 - 2 kg cabbage    1 tablespoon olive oil
1 tablespoon lemon juice    3 tablespoons salt
Meet Filling
250 grams minced beef ,  1 glass oil, 2 glasses water , 2 small green peppers
1 soupspoon butter,  1 onion, chopped, 2 tomatoes, chopped , 2 tomatoes, whole
1/2 soupspoon salt,  1 bunch parsley

 

PROCESSING METHOD

* Brown the onion in butter for 3 minutes.
* Add the ground meat. Stir and cook for 5 minutes.
* Add the chopped tomatoes, salt and water. Cook for 15 minutes longer.
* Strain this mixture and keep the excess liquid in a separate bowl.
* Stir the chopped parsley into the meat mixture.
* Cut the cabbage lengthwise into two, remove the hearts.
* Put them in a saucepan with 5 cups of water. Sprinkle with salt. Cover and cook at high temperature for 5 minutes.
* Turn them over and cook for another 5 minutes until they are tender enough to be stuffed and rolled, but not fully cooked, otherwise they will tear apart.
* Take them out of the water, drain and let cool.
* Take the leaves apart, remove the large veins and cut them into hand size pieces. Place the thick pieces at the bottom of the saucepan.
* Place each piece on a plate. Put one tablespoonful of rice filling on the larger end. Fold the two sides over the filling and roll it on like a cigar.
* Place them neatly side by side in the saucepan. Add lemon juice, olive oil and 1 glass of water. Sprinkle with some salt.
* Cover and cook on low heat for 45-60 minutes, until the whole water is absorbed and the leaves are tender.
* Serve cold with lemon slices

TURKISH RAKI

Eggplant Musakka
 

INGREDIENTS
6 medium size (1 kg / 2 pounds) eggplant
3 1/2 tablespoons (50 g) olive oil (absorbed during frying)
1 1/4 cups (250 g) ground meat
2 small size (100 g) onions
2 medium size (250 g) tomatoes
2 teaspoons (10 g) tomato paste
2 teaspoons (12 g) sea salt
1/4 teaspoon (0.5 g) freshly ground black pepper
1/2 cup (120 g) water
2-3 sprigs (6 g) parsley

 

PROCESSING METHOD
* Pare eggplants in strips and cut into 1 cm (1/2 inch) thick slices.
* Brown lightly in oil in a non-stick pan until lightly browned on both sides.
* Remove from pan, reserving oil.
* Layer eggplants in a shallow pan.
* Add ground meat and finely chopped onions to oil left in pan; stir.
* Brown for 8-10 minutes or until meat is crumbly; drain.
* Stir in 1 diced tomato, tomato paste, salt and pepper. Cover and simmer for 4-5 minutes.
* Add water, mixing well. Bring to boil.
* Pour mixture over eggplants and spread. Top with sliced tomato. Cover and simmer for 15-20 minutes (or bake in a moderate oven for 15 minutes) until tender.
* Remove from heat.    * Garnish with parsley leaves before serving.
* Serve hot

DOLUCA ANTIK SERIES KALECIK KARASI/ BOGAZKERE

Aged in oak casks according to best tradition, this special wine is a blend of "Cal Karasi" of the Aegean and "Bogazkere" of Elazig regions. Rich and soft in character, with a distinct bouqet, it is an excellent choice with meat dishes

INGREDIENTS
2 medium sized eggplants
1 soup spoon salt
250 grams olive oil
Tomato Sauce
3 tomatoes
1/2 teaspoon salt
1/2 bunch parsley, chopped
1 clove garlic, sliced
Yogurt Sauce
200 grams yoghurt
1 clove garlic, crushed

PROCESSING METHOD
* Peel the eggplants and cut them lengthwise into slices, 1/2 cm thick.
* Place the pieces on a plate and salt them. Wait 30 minutes.
* Wash and squeeze them to remove the bitter juice. If the eggplant is not cleansed in the salt, it will absorb a large quantity of oil and will turn black
while cooking.
* Fry the slices in oil.
* Serve cold topped with the tomato sauce, parsley and sliced garlic or a sauce made with beaten yoghurt and crushed garlic
 

Named after the remarkable size of its grey-blue fruits; the lively, fruity character and the unique aroma of Öküzgözü (literally “ox’s eye”) varietal are fully reflected in DLC Öküzgözü. In order to express and preserve the delicate nuances of the varietal, this wine was oak aged for only 4 months in order to acquire a round, easy to drink, balanced and full bodied structure. A great companion for many occasions DLC Öküzgözü invokes the aromas of cherry, bilberry and caramel.

INGREDIENTS
500 gr red peppers (suitable for stuffing)
2 tablespoons margarine
1 or 1/2 glass water
Filling
400 gr ground meat (without any fat)       2 tablespoons margarine
2 medium onions            1/3 glass rice
2 large tomatoes             3/4 glass water
1 bunch chopped dill       3 teaspoons salt
1/2 teaspoon black pepper

PROCESSING METHOD
* Cut of the stalks and tops of approximately 12 peppers to form a lid and remove all seeds.
* Clean and wash the insides of the peppers and leave aside.
* Put margarine and thinly sliced onions in a pan and saute until the color of the onion changes.
* Add 3/4 glass water and previously washed rice, and cover. Cook over moderate heat for about 10 minutes.
* Remove the pan from heat, add the ground meat, chopped dill, black pepper, 1 teaspoon salt and knead for about 5 minutes.
* Pell the tomatoes, cut them into small pieces, add to the mixture and mix them all ingredients together.
* Stuff the peppers with this mixture, replace the lids of peppers and place in a pan.
* Add 2 tablespoons margarine, 2 teaspoons of salt and 1 or 1 1/2 glasses water.
* Close the lid of the pan and cook for about 40-60 minutes on stove on moderate heat.
* Put into a serving dish and serve

DOLUCA DLC SERIES- SHIRAZ

Originally coming from the city of Shiraz in Iran, Shiraz grapes are cultivated in Denizli Region of Turkey. In order to express and preserve the delicate nuances of the varietal, the wine is oak aged for only 4 months. Powerful, balanced, and full bodied DLC Shiraz invokes the aromas of damson plum, raspberry and spices

SERVING : 8

INGREDIENTS
1 kg fresh broad bean
3 medium size onions
2 and 1/2 coffee cups olive oil
1/2 lemon juice
1/2 coffeespoon sugar
1/4 coffeespoon salt
1/2 bunch dill, chopped
2 tea cups boiling water
250 gr yoghurt

 

PROCESSING METHOD

* Remove the strings from the beans by cutting around them with a knife.
* Wash the beans.
* Chop the onions.
* Place the onions and beans in a saucepan. Then pour in the oil, lemon juice, salt and sugar. Cover and cook on a low heat for 20-25 minutes.
* When the beans begin to turn yellow, add the boiling water and cook about 1 and 1/2 hours longer.
* Let cool.
* Place on a serving dish.
* Garnish with chopped dill and yoghurt.

DOLUCA KAV SERIES

A Truly special wine, aged exclusively in oak barrels, made from selected grapes of the Marmara and Aegean regions. A full, strong body mellowed in oak, soft and homogenous yet still reflecting the varietal characters of the grapes used.

SERVINGS : 4

INGREDIENTS
800 gr. mutton shanks on the bone
1 tablespoon margarine     1 carrot
1 onion     1 garlic clove
1 tablespoon tomato paste   1 celery
4 tablespoons olive oil     5 tablespoons floor
salt      black pepper

 

PROCESSING METHOD
* Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound the garlic in a mortar.
* Put the margarine and olive oil in a pot and place on heat.
* Put the flour in a bowl and coat the shanks with it.
* When the oil is heated, put shanks in the pot and fry well until golden brown.
* Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot.
* Saute the vegetables slightly, constantly stirring.
* Mix the tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring.
* Rinse and strain the peas and add them to the kebab 20 minutes later.
* Allow to cook for 45 minutes, before seasoning kebab with thyme.
* Check for water while the kebab is cooking and add water if necessary
 

The Grenache grape which is the main varietal of the famous Cote du Rhone and Chateauneuf-du-Pape regions of France is known for its light colored and light bodied wines suitable for young consumption. Greanche grapes cultivated in our Saros region vineyards are macerated in a cold environment in order to preserve their fruit forward and floral tastes and aromas. DLC Grenache invokes rose, strawberry jam, raspberry and blackberry aromas and with its fruity, aromatic taste and silky, full bodied texture is a wine that can be consumed at all occasions.

PILAF WITH AUBERGINES

• 31/4 cups large round-graied rice

• 33/4 cup water

• 8 long thin aubergines

• 1 teaspoon allspice

• 7 medium onions

• 1 sprig dill

• 3/4 cup olive oil

• 1 sprig flesh mint

• 5 mild chili peppers

• To fry the aubergines: Sunflower oil

• 2 teaspoons salt

• 2 teaspoons sugar

• 2 tomatoes

Directions
Wash the aubergines and partially peel in alternate lengthwise strips. Cut off the stalks, cut into four lenghtwise and then into small cubes. Soak in salted water to remove any bitter juice. Pick over the rice for stones, place in a bowl, cover with hot water, and stir in 1 tablespoon salt. Stand for 10 minutes, then wash several times in cold water and drain.
Remove the aubergines from the water, squeeze gently and dry with a cloth or kitchen paper. Sprikle a teaspoonful each of salt and sugar over and rub in well.Then fry in plenty of hot oil until golden brown. Drain on kitchen paper.
Heat the olive oil in a medium sized saucepan and gently cook the chopped onions. Peel the tomatoes, remove the seeds and dice small, then add to the onions. Stir over the heat until the juice has evaporated. Add 33/4 cups of water, and 1 teaspoon each of salt, sugar and allspice. Bring to the boil and add the rice. Stir,cover and bring to the boil again over a high heat. Lower the heat and cook gently until the rice has absorbed the liquid.
Finely chop the dill and mint and sprinkle over the rice. Lay the aubergines over the top. Cover and cook over a very low heat for 5 minutes. Remove from the heat and stand covered for 20 minutes. Stir the pilaf carefully, cover and stand for another few minutes. Place in a serving dish. This pilav should be eaten cold

TURKISH AYRAN

Fried lamb liver

SERVING : 4

INGREDIENTS
1 lamb liver
1/2 soupspoon salt
1 coffee cup flour
1/2 glass oil
1 bunch parsley
1 teaspoon salt
2 onions, sliced

PROCESSING METHOD

- Cut the onion in half and then each half into very fine slices and put into a bowl or soup dish.
- Sprinkle liberally with salt and knead the salted onion by hand until it becomes transparent and the water comes out of it.
- Fill the dish with water, then with your hand pressing on the onion, pour the water out. Repeat two or more times.
- Chop the parsley very fine, add to the onion and mix together.
- Cut the liver into cubes the size of a large hazelnut and coat with flour.
- Fry the liver in oil, first on a low heat and finally on a high heat.
- Put the liver on a serving dish and sprinkle salt.
- Cover with the previously prepared garnish

Efes Beer

The flagship product, Efes Pilsen (called "Efes Pilsener" in English) gets its unique taste from rice added into the ingredients at brewing stage. The 5.0% ABV beer has been described to have a "tangy malt and hops aroma, rich malt in the mouth, and a bitter-sweet finish that becomes dry and hoppy",[2] and has won more than a dozen awards through the years, starting with the 1981 Monde Selection Bruxelles Gold Medal; the 1979 Golden Caralious 19th Caralious Gold Medal; the 1973 Sélection Mondiale Paris Gold Medal; and the 1972 12th Annual World Beer and Non-Alcoholic Drinks Selection Gold and Silver Medals for Dark Beer and White Beer, respectively

Fried Potato croquettes

SERVING : 6

INGREDIENTS
1 kg potato
200 gr cheese, grated
2 tablespoons flour
3 eggs
2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 glasses oil
1/2 bundle parsley, chopped

PROCESSING METHOD

* Boil unpeeled potatoes for 25-30 minutes.
* Drain, peel and mash them.
* While they are not, add cheese, flour, eggs, parsley, salt and pepper. Mix well and knead to make a consistent paste.
* Take big walnut size pieces of this paste and in the palms of your hands roll them into finger shapes.
* Arrange them on a tray sprinkled with flour.
* Heat the oil in a frying pan. Fry them until golden brown.
* Serve hot

Çal Karası ("Çal Black")

Cal Karasi  is a variety of red wine grape from the Çal district of the Denizli Province of western Turkey. It also gives its name to a wine produced from the grape, which is sweet with berry fruit flavours
 

Forest Kebab

SERVINGS : 4

INGREDIENTS
500 gr lamb, cut into cubes
2 big size potatoes
2 carrots
2 onions
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon thyme

PROCESSING METHOD
- Place the meat, cut into small pieces, the onions divided into 8 pieces and the margaine.
- Brown them until the meat absorbes its juice

KAVAKLIDERE WINERY

Kavaklıdere is the oldest and best known winery in Turkey. Founded by the And family, it is
located in Ankara and is named after a neighborhood in the city.

Grilled meatball

SERVINGS : 5

INGREDIENTS
750 grams minced meat, from shoulder, minced twice
4 slices dry bread, without crust
1 large size onion
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1 teaspoon köfte spice
2 tablespoons olive oil

PROCESSING METHOD

* Soak the bread slices in a bowl of water.
* Take them out and squeeze by hand to extract excess water. Crumble them.
* Add grated onion and spices. Mix well.
* Add the meat, which should be minced twice. Knead until the mixture is smooth.
* Take walnut size pieces and roll each one in the palms of your hands into a ball, then press them into a flat and oval shape.
* Brush with olive oil and broil on barbecue fire for 5-6 minutes (or in a non-stick frying pan, brushed with a few drops of oil.
* Serve with fried green peppers and sliced onions

KALECIK KARASI

Kalecik Karası is a Turkish grape variety and a Turkish wine produced from this grape. This grape and wine are called by the name of area, the Kalecik district of Ankara Province, Turkey. Kalecik Karası grows successfully near the Kızıl River and is used to make some of Turkey's best red wine.

Kalecik Karası grapes are famous for their unique taste, aroma and flavor. This unique quality has been honored with several awards won in International wine contests, and has attracted the interest of Turkish wine lovers. As a result, Kalecik Karası has become much in demand among domestic wines in recent years. The Kalecik Karası grape of Central Anatolia, which was on the brink of extinction due to long neglect, has taken its deserved place in viticulture, thanks to the long-term efforts of Turkish and French experts and Ankara University Faculty of Agriculture.[1] Because of high demand, this grape is now also cultivated in other parts of Turkey with similar climatic conditions, such as the high grounds of the Denizli region.

This special prestige wine has the color of a ruby stone, is rich, well-balanced, and has a lasting and aroma of red fruit, vanillin, and cocoa. It has a light, fresh, and elegant finish. The wine has an alcohol ratio between 12 to 14%, and an acidity range of 4 to 7 grams/liter. Best when served at 16 to 18 degrees Celsius (61 to 64 degrees Fahrenheit), it is a good match with any kind of red meat, aged cheese, and especially Chateaubriand.[1]

SOULTAN RESHAT RICE PILAF

SERVING : 4

INGREDIENTS
500 gr rice
4 and 1/2 glasses Chicken Stock
5 soupspoons butter
1/2 soupspoon salt
200 gr ground lamb meat
1 slice bread, without crust
1 coffee spoon salt
1/2 teaspoon pepper
1/2 coffee cup flour
1 and 1/2 coffee cup pine nuts
2 soupspoons butter

 

PROCESSING METHOD
- Wash and drain the pine nuts. Soak the bread in water, then sponge out the water.
- Place the bread, some pine nuts, ground meat, salt and pepper in a bowl. Knead the mixture thoroughly, then make little balls of it, the size of a large hazelnut.
- Roll them in flour, then fry them in 2 soupspoons butter.
- In a frying pan, lightly brown the pine nuts in the rest of the butter, then remove them from the heat.
- After washing the rice in a large quantity of water, melt 3 soupspoons butter in a saucepan and add the rice. Brown the rice for 10 minutes on a medium heat, while stirring constantly with a spoon.
- Boil the broth or water in another saucepan. When the rice has cooked for 10 minutes, pour the boiling liquid over it and add salt.
- Turn the heat down as low as possible. Cover. Cook until all the water is absorbed, then put a piece of paper under the cover and let stand.
- When the rice fully prepared add the meat balls and pine nuts. Mix and serve. You can also serve this pilaff in the form of a crown of rice surrounding the pine nuts and meat balls.
- Pour the contents of the other saucepan over the rice. Mix and let boil for 2 minutes, then cook on the lowest possible heat for 17 to 18 minutes.
- Remove from heat, put a piece of paper under the cover and let stand 20 minutes. Serve at once

OKUZGOZU

Öküzgözü is a Turkish grape variety and Turkish wine produced from this grape. The grape is one of the two native grape varieties of Elazığ province (the other one is Boğazkere), located on the Anatolian plateau at the north of the Taurus Mountains. The various sources of the Euphrates River in this region soften the normally harsh climate of Eastern Turkey.

Öküzgözü has rounded, dark colored grapes, which are the largest among the grape varieties grown in Turkey. The Turkish word öküzgözü literally means "ox eye".

This unique ageable dry red wine – Öküzgözü ages well up to 10 years – has a bright red color, reveals intense fruity flavors of raspberry and cherry, and is rich with a well-balanced body with light tannins. The alcohol ratio of wine is between 12 - 13%. Öküzgözü is best served at 16-18 degrees C (61–64 degrees F) and is a perfect match with different dishes served with a cheese sauce, casseroles, red meat, grills, cheese and poultry.[1]