Volume - V Issue - V Season 3 Volume - V Issue - V Season 3 | Page 44
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“In the dust of defeat as well as the laurels of victory there is a glory to be found if one
has done his best.” ― Eric Liddell
CUISINE
FOOD FOR THOUGHT
Turkish cuisine is regarded as one of the most prominent in the world, its
popularity is largely owed to the cultural influences of the Ottoman Empire and
partly because of its major tourism industry. It is largely the heritage of Ottoman
cuisine, which can be described as a fusion and refinement of Central
Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.
One of favourite food is Sushi.I t is often prepared with
raw seafood, but some common varieties of sushi use
cooked ingredients or are vegetarian. Raw fish (or
occasionally other meat) sliced and served without rice
is called "sashimi". The increasing popularity of sushi
around the world has resulted in variations typically
found in the Western world, but rarely in Japan.
By : Ogulcan Cenkcimenoglu
BAKLAVA
Baklava is a very famous sweet pastry with
many layers of Turkey. Baklava is normally
prepared in large pans. Many layers of phyllo
dough,[30] separated with melted butter
and vegetable oil, are laid in the pan. A layer
of chopped nuts—typically walnuts or
pistachios, but hazelnuts are also sometimes
used—is placed on top, then more layers of
phyllo. Most recipes have multiple layers of
phyllo and nuts, though some have only top
and bottom pastry . Before baking (180 °C,
30 minutes), the dough is cut into regular
pieces, often parallelograms (lozengeshaped), triangles, diamonds or rectangles.
After baking, a syrup, which may include
honey, rosewater, or orange flower water is
poured over the cooked baklava and allowed
to soak in . Baklava is usually served at room
temperature, often garnished with ground
nuts. It is one of the yummiest sweets I have
ever tasted.
By – Riya Nagpal
Pide
Pide is a popular dish in lokantas, which are restaurants serving
cheap and traditional Turkish food . A thin crust of pastry is
covered with toppings including cheese, egg, diced meat,
chicken or tuna and then it is put it into a high heat stone oven.
The nearest equivalent western food is pizza.
Kofte
Kofte is the Turkish version of meatballs..There are many
different types of kofte and their taste will vary depending on
the region that recipe originates from.Çiğ kofte is unusual as it is
raw meatballs originating from the south east of Turkey and
these are traditionally eaten as a snack or appetizer.
Menemen
Menemen is not often seen on restaurant menus but most
kitchens will make it for you, as it is quick and easy.
Peppers, onions and tomatoes are fried in a pan and then
eggs are scrambled into the mixture. It is served with fresh
bread and delicious with homegrown olives.
Gozleme
Cheap, tasty and very filling, Gozleme is a popular street food
sold at local markets.Traditionally considered the working
man’s food, it is layered pastry filled with a variety of fillings
including spinach, cheese, potatoes and parsley.Cooked on a
large grill and normally accompanied with tea or Ayran, it is a
perfect choice for lunch.
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By – Aylin