Sunday, July 28, 2013

Smid





 
Ingredients :
 
1/2 cup sunflower oil
1 cup semolina
1 cup water
2 cup chopped dates
1 teaspoon ground cardamom
3 teaspoos ground nuts, for garnish
 
 
In a small saucepan on medium heat add oil. add the semolina and stir until lightly browned. add the water and stir until all the liquid has been absorbed. Remove from the heat when the semolina start sticking to the pan. add the dates and cardamom and stir vigorously until well combined.
Pour the dates mixture into a serving dish and with the back of a spoon flatten. garnish with nuts, cut into squares and serve. 

Thursday, July 25, 2013

Learning from every one: Benefits of Foods

Learning from every one: Benefits of Foods: Natural Foods     A growing body of research shows that fruits and vegetables are critical to promoting good health. To ...

Tuesday, July 16, 2013

Shish Taouk

 
 
 
Ingredients:
 
1 Kg of chicken chest, (boneless).
 
10 Cloves garlic, mashed.
 
Salt and black papper.
 
1 tsp of Cinnamon.
 
1 tsp of sweet papper.
 
1 tsp ground papper.
 
1 tsp ground cardamon button.
 
1 Lemon juice.
 
1/4 Cup of olive oil.
 
1/2 Cup of plain yogurt.
 
1/2 Cup of chopped coriander.
 
 
Preparation:
 
1- Mix the chicken pieces with the marinade ingredients and leave it in the pot, at least 4 hours.
 
2- place the pieces of chicken on a skewer, and grill on barbecue until cooked (not roasted too).
 
3- It's now ready to eat, with garlic salad or greek salad, eggplant, or any other salad. 
 

Monday, June 24, 2013

Citadel of Küçük Ada, Turkey



The city of Kuşadası (Bird Island) is located on the southwest coast of Turkey, on the Aegean Sea, 90 km from Izmir and 18 km from Ephesus. The area surrounding Kuşadası was first settled around 3000 BC by the Lelegians and Carians. The land was fertile for growing grapes, olives and figs. Its harbor made it an important part of trade routes, and became even more valuable when nearby Ephesus’s harbor was no longer usable due to the course of the Caystros River changing. With such a desirable location, Kuşadası underwent many invasions and changes in dominating forces through the years, among them the Persians, Romans, Byzantines, Genoese, Venetians, and Ottomans.
Just off the coast of the city is Pigeon Island (Güvercin Ada, also known as Küçük Ada or Little Island), which is now connected to the mainland by a narrow causeway. A stone citadel was built on Pigeon Island during the Byzantine Empire. The Citadel has a keep at the top of the hill, giving it an unobstructed view for quite a distance, two towers, and a single gate. During the revolution of Thomas the Slav (820-823) against the emperor, one of his lieutenants, Zacharias, was captured and imprisoned on the island.

The Citadel was used as a defensive outpost through the years, protecting Kuşadası against invading forces and pirates from the sea (for which it also acquired the name Pirate Island). Ironically, legend has it that during the 1500s the island was used by Kheir-ed-din Barbarossa (Ottoman admiral and privateer, or pirate, depending on point of view) as a base from which to operate through the Mediterranean Sea, and also as a place to stash his treasure.
During the Mora Uprising in the first half of the 1800s the Ottomans fortified the Citadel and used it as protection against attacks from forces gathered on other islands. Some of the cannon remain today, though they are no longer mounted.


Today the Citadel of Küçük Ada is host to a lighthouse, a restaurant, and a nightclub, and is a popular local hang-out. There is an aviary with several bird houses, and with migrating birds still descending on the island, it is a great place to birdwatch. The island is also popular with divers, for the rocks scattered nearby in the sea give sanctuary to stingrays, sponges, morays, sea turtles, and octopi.
 

Saturday, June 8, 2013

Lamejun




Lamejun cook at a very high temperature, but they’re very thin. Depending on your oven, you may want to lower the heat slightly. To freeze, stack the lamejun in pairs, meat sides facing. Reheat in a 350-degree oven.

DOUGH
1package active dry yeast
1cup warm water
teaspoons sugar
¼cup canola oil
3cups flour
Extra canola oil (for the bowl)

1. In a bowl, stir the yeast and ¼ cup of the water; set aside for several minutes.
2. With a wooden spoon, stir in the sugar, oil, remaining ¾ cup water, and 2¾ cups flour until the dough comes together. Sprinkle the remaining ¼ cup flour on a work surface. Turn the dough out and knead for 3 minutes.
3. Oil a bowl and turn the dough into it. Cover with plastic wrap; set aside for 1 hour or until the dough doubles in bulk.
MEAT
pounds lean ground lamb
½cup finely chopped fresh parsley
½green bell pepper, cored, seeded, and finely chopped
2cloves garlic, finely chopped
2teaspoons salt
½teaspoon ground allspice
½teaspoon ground black pepper
teaspoons paprika
teaspoon cayenne pepper
cups crushed tomatoes
3tablespoons tomato paste
Extra flour (for sprinkling)
1lemon, cut into wedges (for serving)

1. In a bowl, combine the lamb, parsley, bell pepper, garlic, salt, allspice, black pepper, paprika, cayenne, tomatoes, and tomato paste. With clean hands, mix thoroughly. Cover and refrigerate for 1 hour or for up to overnight.
2. Set the oven at 500 degrees. Place a rack in the oven’s lower third, another in the upper third. Dust 2 baking sheets with flour.
3. Sprinkle flour over a work surface. Away from the floured area, turn out the dough and knead for 1 minute. Divide the dough into 12 pieces. Roll each into a ball and set on the floured surface. Cover with a clean cloth and rest for 15 minutes.
4. Working on the floured surface with floured hands, flatten a ball of dough. Roll into an 8-inch round. Transfer to a baking sheet (put 2 rounds on each sheet). With a -cup measure, scoop up lamb mixture and use an offset spatula or your hand to distribute the meat on the round, leaving a ¼-inch border. Repeat with the remaining rounds and filling (bake lamejun 4 at a time).
5. Bake for 12 minutes, switching the position of the sheets from back to front and top to bottom halfway through baking, or until the meat is cooked through and the crust is brown. Set the rounds on wire racks to cool. Repeat with remaining dough and meat. Serve with lemon.

Saturday, June 1, 2013

Maqluba



'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves, Original recipe makes 6 servings.

Ingredients:

7 cupswater
2onions, chopped
1 tablespoonchopped garlic
1 teaspoonground cinnamon
1 teaspoonground turmeric
2 teaspoonsgaram masala
1 pinchsalt and ground black pepper to taste
2 cupscooking oil
2 cupslamb meat, cut into small pieces
1 largeeggplant, cut into 3/4-inch slices
2 zucchini, cut into 1/4-inch slices
1 cupbroccoli
1 cupcauliflower
1 1/2 cupsjasmine rice
1 (16 ounce) containerplain yogurt

Directions

  1. Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.
  2. While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.
  3. Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.
  4. Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is 'upside down' on the platter. Serve with yogurt on the side.



 

Monday, May 27, 2013

Kunafa



Ingredients:

  • 1 package of shredded fillo dough
  • 1/2 pound of butter melted
  • 2 lbs ricotta cheese
  • 1/2 cup pine nuts
  • 1/2 cup minced pistachio
  • 3 cups sugar
  • 1 tsp lemon juice
Preparation:

  • First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

  • Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

  • In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

  • Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

  • The last step is to top the Knefeh with the sweet syrup, pine nuts, and pistachio.

 

Thursday, May 23, 2013

Kataifi




Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

  • 1 pound of kataifi dough, defrosted per package instructions
  • 1/2 pound of butter, melted
  • For the filling:
  • 1 cup of walnuts, coarsely chopped
  • 1 cup of almonds, coarsely ground
  • 1/2 cup of fine granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1 egg white, lightly beaten
  • 1 tablespoon of brandy
  • For the syrup:
  • 2 cups of sugar
  • 1 1/4 cups of water
  • 1/2 teaspoon of lemon juice
  • thin strip of lemon peel
  • 4 whole cloves
  • 1 tablespoon of thin honey

Preparation:

Prepare the syrup: Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve. Add the lemon juice, peel, and cloves, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the honey. Remove from the heat, strain, and set aside to cool.In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.A word about kataïfi doughThis dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.Preheat oven to 350F (175C).Brush a strip with melted butter. Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed. Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with remaining butter. Bake for 45-60 minutes, until golden brown and crispy looking. Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.

Monday, May 20, 2013

Classic Chicken Kabsa



Number of servings : 6 persons
Preparation Time : 20 min
Cooking Time : 1 hours
 
 

Ingredients :
 
1 1/2 cup white rice.
1 small ckicken without skin,cut into 6 pieces
1 tomato, chopped.
1 onion, chopped.
3 teaspoons tomato paste.
1/2 cup raisins.
6 teaspoons vegetable oil.
2 teaspoons baharat spice.
3 teaspoons ground cardamom.
4 cloves garlic, crushed.
1 dried black lime, loomi
1 cinnamon stick.
salt


Cooking method :

1. Preheat oven to 300 F.
2. In a large cooking pot, fry the onions and with 1 teaspoon of cardamom in the vegetable oil, till the onions are golden.

3. Boil some water and pour it over the fried onions, until the pot is half full.
4. Add in the tomato paste, chopped tomatoes, dried black lemon, raisins, garlic, cinnamon stick and the remaining cardamom. Add salt according to taste, stir and cook for 5 minutes over medium heat.
5. Add the chicken pieces and continue to cook over medium heat for 30 minutes. The pot should be covered with an aluminum foil first followed by the pot's lid.
6. Remove the chicken pieces from broth and transfer to a baking pan to cook in the oven. Keep checking on the chicken so it stays moist. When chicken is done, remove from oven and keep warm.
7. Use a colander to strain the chicken broth into a bowl. Put the strained ingredients, except the cinnamon stick, back into the cooking pot along with the rice and 3 cups of the strained chicken broth.
8. Bring to a boil then reduce heat to low right away and cover tightly with an aluminum foil first then the lid of the pot.
9. After 10 to 15 minutes, you can check on the rice. If the rice is done and there is still some broth, leave over heat for a few more minutes for all broth to evaporate. If it’s too dry, add some broth and continue cooking but do not stir. At the end, the rice should be light and fluffy.
10. To serve: place the rice in a serving dish and arrange chicken pieces on top of it. Add hot sauce if desired. 

Cappadocia, Turkey




Cappadocian region is the place where the nature and history come together with most beautiful scene in the world. While geographic events are forming Peribacaları (fairy chimneys), during the historical period, humans had carried the signs of thousand years old civilizations with carving houses and churches within these earth pillars and decorating them with frisks.
During the Roman Emperor, Augustus period, territories of Cappadocian Region as a wide region lying till to the Toros Mountains at south, Aksaray at west, Malatya at east and Eastern Black Sea shores at north within the 17 volume book named 'Geographika' of Strabon, one of the Antic Period writers. Today's Cappadocian Region is the area covered by Nevşehir, Aksaray, Niğde, Kayseri, and Kırşehir cities. More limited area, rocky Cappadocian Region is composed of Üçhisar, Göreme, Avanos, Ürgüp, Derinkuyu, Kaymaklı, Ihlara and environment.

 

Traditional Cappadocian houses and dovecotes carved into stones are showing the uniqueness of the region. These houses are constructed on the feet of the mountain via rocks or cut stones. Rock, which is the only construction material of the region, as it is very soft after quarry due to the structure of the region, can be easily processed but after contact with air it hardens and turns into a very strong construction material. Due to being plentiful and easy to process of the used material, regional unique masonry is developed and turned into an architectural tradition. Materials of neither courtyard nor house doors is wood. Upper parts of the doors built with arches are decorated with stylized ivy or rosette motifs.

Dovecotes within the region are small structures constructed within 18th century and end of 19th century. Some of the dovecotes, which are important for showing Islamic picture art are constructed as monastery or church. Surfaces of dovecotes are decorated with rich inscriptions and adornments by regional artists.

Cappadocia was an extensive inland district of Asia Minor (modern Turkey). The name continued to be used in western sources and in the Christian tradition throughout history and is still widely used as an international tourism concept to define a region of exceptional natural wonders characterized by fairy chimneys and a unique historical and cultural heritage. The term, as used in tourism, roughly corresponds to present-day Nevşehir Province of Turkey. It is impossible to define Cappadocia's limits with any real accuracy. In the time of Herodotus, the Cappadocians are supposed to have occupied the whole region from Mount Taurus to the vicinity of the Euxine (Black Sea). Cappadocia, in this sense, was bounded in the south by the chain of Mount Taurus, to the east by the Euphrates, to the north by Pontus, and to the west vaguely by the great salt lake, Lake Tuz, in Central Anatolia. But Strabo, the only ancient author who gives any circumstantial account of the country, greatly exaggerated its dimensions. It is now believed that 400 km (250 mi) east-west by 200 km (120 mi) north-south is a more realistic appraisal of Cappadocia's extension.
 
 
 
 
 
Etymology

The earliest record of the name of Cappadocia dates from the late 6th century BC when it appears in the trilingual inscriptions of two early Achaemenid kings, Darius I and Xerxes, as one of the countries (Old Persian dahyu-) which are part of the Persian Empire. In these lists of countries the Old Persian name is Katpatuka, but it is clearly not a native Persian word. The Elamite and Akkadian language versions of the inscriptions contain a similar name from Akkadian katpa "side" (cf. Heb katef) and a chief or ancestor's name, Tuka.[1] Herodotus tells us that the name of the Cappadocians was applied to them by the Persians, while they were termed by the Greeks "Syrians" or "White Syrians" (Leucosyri). One of the Cappadocian tribes he mentions are the Moschoi, associated by Flavius Josephus with the biblical figure Meshech, son of Japheth, "and the Mosocheni were founded by Mosoch; now they are Cappadocians". AotJ I:6. Also see Ketubot 13:11 in the Mishna. Cappadocia is also mentioned in the Biblical account given in the book of Acts 2:9, with the Cappadocians being named as one of the people groups hearing the Gospel account from Galileans in their own language on the day of Pentecost shortly after the resurrection of Jesus Christ. Acts 2:5 seems to suggest that the Cappadocians in this account were "God-fearing Jews". See Acts of the Apostles. Under the later kings of the Persian Empire they were divided into two satrapies, or governments, with one comprising the central and inland portion, to which the name of Cappadocia continued to be applied by Greek geographers, while the other was called Pontus. This division had already come about before the time of Xenophon. As after the fall of the Persian government the two provinces continued to be separate, the distinction was perpetuated, and the name Cappadocia came to be restricted to the inland province (sometimes called Great Cappadocia), which alone will be the focus of this article. The kingdom of Cappadocia was still in existence in the time of Strabo as a nominally independent state. Cilicia was the name given to the district in which Caesarea, the capital of the whole country, was situated. The only two cities of Cappadocia considered by Strabo to deserve that appellation were Caesarea (originally known as Mazaca) and Tyana, not far from the foot of the Taurus.

 
 
 
 
History

Fairy chimneys in Cappadocia Location of Cappodocia (in the east) Photo of a 15th-century map showing "Capadocia" A rock-cut temple in Cappadocia Uçhisar Hill and Castle, the highest point in Cappadocia, is in the triangle between the cities of Nevşehir, Ürgüp and Avanos.See also: Cappadocia (satrapy) Cappadocia was known as Hatti in the late Bronze Age, and was the homeland of the Hittite power centred at Hattusa. After the fall of the Hittite Empire, with the decline of the Syro-Cappadocians (Mushki) after their defeat by the Lydian king Croesus in the 6th century, Cappadocia was left in the power of a sort of feudal aristocracy, dwelling in strong castles and keeping the peasants in a servile condition, which later made them apt for foreign slavery. It was included in the third Persian satrapy in the division established by Darius, but long continued to be governed by rulers of its own, none apparently supreme over the whole country and all more or less tributary to the Great King. After bringing the Persian Empire to an end, Alexander the Great met with great resistance in Cappadocia. He tried to rule the area through one of his commanders named Sabictus, but the ruling classes and people resisted and declared Ariarathes, a Persian aristocrat, as king. This sent a message to Alexander that not all Persians would submit to his rule. Ariarthes I (332 - 322 BC) was a successful ruler, and extended the borders of the Cappadocian Kingdom as far as the Black Sea. The kingdom of Cappadocia lived in peace until the death of Alexander, when the kingdom fell, in the general partition of the empire, to Eumenes. His claims were made good in 322 BC by the regent Perdiccas, who crucified Ariarathes; but in the dissensions which brought about Eumenes's death, the son of Ariarathes recovered his inheritance and left it to a line of successors, who mostly bore the name of the founder of the dynasty. Under Ariarathes IV, Cappadocia came into relations with Rome, first as a foe espousing the cause of Antiochus the Great, then as an ally against Perseus of Macedon. The kings henceforward threw in their lot with the Republic as against the Seleucids, to whom they had been from time to time tributary. Ariarathes V marched with the Roman proconsul Publius Licinius Crassus Dives Mucianus against Aristonicus, a claimant to the throne of Pergamon, and their forces were annihilated (130 BC). The imbroglio which followed his death ultimately led to interference by the rising power of Pontus and the intrigues and wars which ended in the failure of the dynasty. The Cappadocians, supported by Rome against Mithridates VI of Pontus, elected a native lord, Ariobarzanes, to succeed (93 BC); but in the same year Armenian troops under Tigranes the Great (Tigran) entered Cappadocia, dethroned king Ariobarzanes and crowned Gordios as the new client-king of Cappadocia, thus creating a buffer zone against the encroaching Romans. It was not until Rome had deposed the Pontic and Armenian kings that the rule of Ariobarzanes was established (63 BC). In the civil wars Cappadocia was now for Pompey, now for Caesar, now for Antony, now against him. The Ariobarzanes dynasty came to an end and a certain Archelaus reigned in its stead, by favour first of Antony and then of Octavian, and maintained tributary independence until AD 17, when the emperor Tiberius, on Archelaus' death in disgrace, reduced Cappadocia at last to a Roman province. Much later it was a region of the Byzantine Empire. Cappadocia contains several underground cities (see Kaymaklı Underground City), largely used by early Christians as hiding places before they became a legitimate religion. The Cappadocian Fathers of the 4th century were integral to much of early Christian philosophy. It also produced, among other people, another Patriarch of Constantinople, John of Cappadocia, who held office 517–520. For most of the Byzantine era it remained relatively undisturbed by the conflicts in the area, first with the Sassanid Empire and later against the Islamic expansion led by Arabs. Cappadocia shared an always changing relation with the neighbouring Armenia, by that time a region of the Empire. The Arab historian Abu Al Faraj purports the following about Armenian settlers in Sivas, during the 10th century: "Sivas, in Cappadocia, was dominated by the Armenians and their numbers became so many that they became vital members of the imperial armies. These Armenians were used as watch-posts in strong fortresses, taken from the Arabs. They distinguished themselves as experienced infantry soldiers in the imperial army and were constantly fighting with outstanding courage and success by the side of the Romans in other words Byzantine". As a result of the Byzantine military campaigns, the Armenians spread into Cappadocia and eastward from Cilicia into the mountainous areas of northern Syria and Mesopotamia. This immigration was increased further after the decline of the local imperial power and the establishment of the Crusader States following the 4th Crusade. Cappadocia became part of the Armenian Kingdom of Cilicia, a state formed in the 12th century by Armenian refugees fleeing the Seljuk invasion of Armenia and a close ally of the Crusaders. Following the Battle of Manzikert in 1071, various Turkish clans under the leadership of the Seljuks began settling in Anatolia. With the rise of Turkish power in Anatolia, Cappadocia slowly became tributary to the Turkish states that were established to the east and to the west, and some of the population converted to Islam. By the end of the early 12th century, Anatolian Seljuks had established their sole dominance over the region. With the decline and the fall of the Konya-based Seljuks in the second half of the 13th century, they were gradually replaced by the Karaman-based Beylik of Karamanoğlu, who themselves were gradually succeeded by the Ottoman Empire over the course of the 15th century. Cappadocia remained part of the Ottoman Empire for the centuries to come, and remains now part of the modern state of Turkey. A fundamental change occurred in between when a new urban center, Nevşehir, was founded in the early 18th century by a grand vizier who was a native of the locality (Nevşehirli Damat İbrahim Pasha), to serve as regional capital, a role the city continues to assume to this day. In the meantime many former Cappadocians had shifted to a Turkish dialect (written in Greek alphabet, Karamanlıca), and where the Greek language was maintained (Sille, villages near Kayseri, Pharasa town and other nearby villages), it became heavily influenced by the surrounding Turkish. This dialect of Greek is known as Cappadocian Greek. Following the 1923 population exchange between Greece and Turkey, the language is now only spoken by a handful of the former population's descendants in modern Greece