SIS KOFTE ( MEATBALL SKEWERS ) RECIPE. RECIPE ON AYRAN (BUTTERMILK) DRINK.

Sis Köfte (Meatball Skewers) recipe. 

·         Ayran (Buttermilk) drink recipe

My special guest blogger for today is Isa. He is from Antalya the magnificent city of Turkey. Many thanks to you Isa for your willingness to do this guest post for me, of which I have decided to do it in two parts. Do visit Isa, one of our aspiring student bloggers  at   
 http://antalya-magnificent-city.blogspot.com/
Thanks so much for the lovely Rhyming bread sandwich recipe, published just before this post.

PART 1

About Me:

 I am İsa graduated from the Department of International Relations of the Faculty of Business and Economics of the Eastern Mediterranean University of Turkish Republic of Northern Cyprus.

At the present, I am doing my Masters Program in Political Science and International Relations of the Institute of Social Sciences of Yeditepe University. I am  interested in politics and international political economy.

My expertise is in Energy Politics with my MA thesis is on European Energy Politics. I am also well-informed on the foreign policy analysis, the Middle East studies, comparative politics of Europe, politics of Cyprus, Russia, Caucasus and the Central Asia.

Today I would like to offer a menu of traditional dishes of Antalya. Turkish cuisine is renowned as one of the world's best. It is considered to be one of the three main cuisines of the world because of the variety of its recipes, its use of natural ingredients, its flavors and tastes which appeal to all palates and its influence throughout Europe, Asia, the Middle East and Africa.

The cuisine originated in central Asia, the first home of the Turks, and then evolved with the contributions of the inland and Mediterranean cultures with which Turks interacted after their arrival in Anatolia. 

Turkish cuisine is in a sense a bridge between far-Eastern and Mediterranean cuisines, with the accent always on enhancing the natural taste and flavor of the ingredients. There is no one dominant element in Turkish cuisine, like sauces in French and pasta in Italian cuisines.

Menu:

            Part 1

·         Şiş Köfte (Meatball Skewers)

·         Ayran (Buttermilk)

Part 2

·         Piyaz (Antalya Bean Salad)

·         Kabak Tatlısı (Pumpkin Dessert)

menu  PART 1

Şiş Köfte (Meatball Skewers)

Ingredients:

750 grams of low-fat goat-sheep meat mixture,

A tablespoon of cumin, and red pepper, black pepper and salt

 1 onion,

1 egg,

1 clove garlic,

3 small or 2 medium kebab pitas,

2 teaspoons of butter,

4 green peppers,

4 medium tomatoes,

Half a cup of broth

The method of cooking:

Prepare meatballs by kneading thoroughly mix the material. Divide the tomatoes vertically to eight. Divide the peppers in four parts, swelling index. 1 tablespoon butter tasted, split pitas fry small pieces, and put the cover on the meat juice. Place pitas on a plate and five minutes later. Put cooked meatballs and serve them puffy pitas.

Ayran (Buttermilk)- Ayran is so popular among Turkish people that it rivals the sales of the juice and soda industries. International fast-food companies, such as McDonald's, include Ayran in their standard menu

Ingredients of Ayran (buttermilk)
 4 cups water
4-5 heaping tablespoons yogurt
Salt as desired.

Materials brought together in a bowl, thoroughly mix them with appropriate object. And placed in the fridge to cool and serve.

About Antalya City:

Antalya is set on the Mediterranean coast of Turkey, also known as the Turkish Riviera. It is Turkey’s biggest international sea resort. The City offers superb beach resort facilities and long stretches of golden sands, with a fine selection of significant historical sites. 

The city is loved by many for its palm lined streets, charming marina, delicious restaurants, excellent shopping, cosmopolitan nightlife and lots of historical attractions. Each year, millions of people visit Antalya. Fantastic for families, couples and even the more experienced traveler, Antalya’s mix of traditional, cosmopolitan and family friendly activities will ensure everyone will enjoy a holiday in Antalya!


Do check out Isa's  2 other blogs, links below- 
they are about the many turkic family and the ethnic groups in Turkey

http://tulparturkdunyasi.blogspot.com/ 

http://turkicfamily.blogspot.com/

RHYMING RECIPE ON MAKING BREAD. MAPLE TREE IN AUTUMN. GIANT MUSTARD PLANT.

RHYMING RECIPE.  MAPLE TREE IN AUTUMN.  GIANT  MUSTARD PLANT.

MAPLE TREE IN AUTUMN AT TORONTO

The above maple tree which produces maple syrup, now going through autumn, in beautiful hues of orange , yellow and red..soon the leaves will all drop and winter sets in. This awesome photo was captured by my dear blogger friend Lee from Toronto, Canada. Thank you so much Lee for your willingness and  kind thoughts in giving me this awesome photo... smiles

Do visit Lee at     http://moonlightnightsstarryskies.blogspot.com/

CULINARY ART

Culinary art is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with cooking.

A culinarion is a person working in the culinary arts, commonly known as a cook or a chef.
Culinary artists are they who skillfully prepare meals that are pleasing both to the palate and  to the eyes.

Increasingly they are required to have knowledge in food science, diet and nutrition.

A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

GIANT PURPLE MUSTARD PLANT- BLOOMING

The giant purple mustard plants above and  below were  photographed by " Malay Kadazan girl" residing in Adelaide, Australia. She became a novice at gardening after her son Rayyan was diagnose with a cardiac defect.. Thank you so much for your kind thoughts and willingness to share these beautiful photos. 
 Do visit her beautiful garden harvests at   http://kebunmalaykadazangirls.blogspot.com/

RHYMING RECIPE

A rhyming recipe is a recipe expressed in the form of a rhyming poem. Rhyming recipes were a common means for homemakers to memorize recipes in the late 19th and early 20th century.

I am just trying to be more learned in culinary arts, ever since I started this foodie blog. May be it is appropriate if I say, the rhyming recipe below was written by a culinary artist.

GIANT PURPLE MUSTARD FLOWERS 

THE RHYMING RECIPE ON HOW TO MAKE BREAD

I was so happy when I came across a rhyming 1903 recipe on how to make basic bread, that I have decided to share this with my esteem visitors.

There once was, a time when a homemaker's reputation depended on her ability to produce a good loaf of bread. This recipe was to help the new housewife meet with such success… here goes:

"When a well-bred girl expects to wed,

 'tis well to remember that men like bread.

We're going to show the steps to take,

so she may learn good bread to bake.

And the rhyming goes on… interesting huh !

First, mix a lukewarm quart, my daughter,

one-half o milk and one-half of water;

to this please add two cakes of yeast,

 or the liquid kind if preferred in the least.

The rhyming was very interesting and it continued through out the recipe

"Next stir in a teaspoonful of nice clear salt, if this bread isn't good, it won't be our fault.
Now add the sugar, tablespoons three; mix well together, for dissolved they must be.

Pour the whole mixture into an earthen bowl, a pan's just as good, if it hasn't a hole.

It's the cook and the flour, not the bowl or the pan, that 'makes the bread that makes the man.'

"Now let the mixture stand a minute or two, you've other things of great importance to do.
First sift the flour use, the finest in the land. Three quarts is the measure, 'Gold Medal' the brand.

Next stir the flour into the mixture that's stood, waiting to play its part, to make the bread good. 
Mix it up thoroughly, but not too thick; some flours make bread that's more like a brick.

"Now grease well a bowl and put the dough in, don't fill the bowl full, that would be a sin'

for the dough is all right and it's going to rise, till you will declare that it's twice its size.

Brush the dough with melted butter, as the recipes say; cover with a bread towel,

set in a warm place to stay two hours or more, to rise until light, when you see it grow, you'll know it's all right….

May be I should let you just visit their website….

From wikipedia external links- Nebraska State Historical Society

http://www.nebraskahistory.org/publish/publicat/timeline/rhyming_recipe.html

And  mmmm...... the last sentence ended here:
Now put in the oven--it's ready to bake—

keep uniform fire, great results are at stake.

One hour more of waiting and you'll be repaid,

by bread that is worthy  'a well bred maid.'"


Any few lines Rhyming recipes to share, please put them in my comment box- i will publish by adding them  on, to this particular post here for you, with your links added.. thanks :)


Yes! Sie has come up with a culinary rhyming : here goes

one hour of waiting

and the clock its ticking

finally its done

my bread is well done

so let your bread cool

to make my tummy full

don’t let me stand here

and make me drool

Many thanks Sie, so beautiful, of course  http://insidemeanings.blogspot.com
cooking varieties says:
brick or bread, in oven i bake
alas, i deal with hot fires, to make the bread he desires 


Balqis,  another haiku expert  and great blogger friend of mine said

cooking varieties is a blogspot

It’s uniqueness always make me stop

Reading the recipes that are so hot

I must try them in my cooking pot

Many thanks Balqis- fantastic rhyming on culinary art   http://lilstarrz09.blogspot.com/

cooking varieties said

I can bake better bread 

than my ma-in-law  make  

The versatile Mari Sterling Wilbur  just said this:

So thank you for finding this and sharing

Your blog is always full of new and interesting things

Wow! mari- you are a multi talented blogger- thank youuuu    

http://www.mariscamera.blogspot.com/

cooking varieites said

On the  many recipes of baking  my bread

the one with cheese added, is my favorite


And  Oh yes ! this one is from  Isa Burak Gonca from Antalya
 Cut smoothly from a wheaten loaf

Ten slices, good and true

And brown them nicely, o’er the coals

As you, for toast would do

Prepare a pint of thickened milk,

Some cod fish shredded small,

And have on hand six hard-boiled eggs

Just right to slice withal

Moisten two pieces of bread,

And lay them in a dish.

Upon them, slice a hard-boiled egg

Then scatter o’er with fish

And for a seasoning you will need

Of pepper just one shake,

Then spread over the milky juice,

And thus one layer make


And thus, five times, bread, fish and eggs

Or bread and egg and fish,

Then place one egg upon the top,

To crown this breakfast dish

Isa- this is such a beautiful rhyming breakfast recipe- thank you so much for your contribution  http://antalya-magnificent-city.blogspot.com/

cooking varieties said

A wheaten loaf I will bake

Small shredded cod I will make

Six hard boiled eggs I will slice

Pepper seasoning is just nice

A three layer sandwich now done

For breakfast it is-  o loved ones!


Here’s what dearest blogger friend Lena said:

If you are someone just as lazy as me

Turn on your bread machine and throw away your recipe

Let them do the work so that you dont have to knead like crazy

Don’t believe me, try it and you see!

Wow Lena, that’s fantastic many thanks to you too-

http://herfrozenwings.blogspot.com/

cooking varieties said

Hi lena great idea for all to try

Let the machine do the bread Rye

Very convenient, oh so  very easy

Just press buttons? Oh i see! i see!

Then I prefer to work in the kitchen

Quit my job as a boring accountant!

Babli came and said:

Wonderful, innovative and interesting recipe

Bread looks soft, spongy and yummy

Thanks so much Babli, wow compliments i like: 

http://khanamasala.blogspot.com/

Cooking varieties said

And i like what you said to me

“Baking bread is my specialty”

Lee (Uncle Lee) said on one of the nicest things about life is:

We must regularly stop whatever it is we are doing

And devote our attention to eating

Spectacular (women).. in the act of cooking for her loved ones….

Especially if with a beautiful name of “Wan”

Thanks so much Lee for your response – indeed  http://moonlightnightsstarryskies.blogspot.com/

Hi Lee!

Wow weee!

Now I know you too love eating

Here, 4u, a bread with lotus seed filling

And here is Sie again, yes I did promise Sie, that  I will post a crab recipe, so that she can cook for her beloved one- her honey “Quiet Angel”. Sie said:

Thank you for this Wan

The fun has just begun

Time now to cook

So give me my book

Clapping my hands

with every word I see

waiting for my crab recipe

I requested with glee :)

Thanks so much Sie for coming back, appreciate your checking for the crab recipe, which is not there yet..ha ha.. I am at my mom’s place for the festive season… will deliver in time ok dear..

 http://insidemeanings.blogspot.com

cooking varieties said

OMG, about the crab recipe!

I must say, Sie, I’m so very sorry

It’s not published yet for your honey

i feel so bad..weeeee  busy…  weeeee

Quiet Angel, Sie knows how to bake and steam crabs

What recipe then, think, think! can I publish besides that

OK here’s a simple one, for two- “THAI CORRIANDER CRAB”

Heat oil, sauté garlic and 1” young ginger root slices

Add 3 tbsp oyster sauce and 1 tsp sesame oil but no spices

A tbsp of squid sauce, must immerse crab fully with water

Add two large fresh crabs and then be sure to cover

Turn them over, when crab skin has changed color

After 5 minutes, add 10 stalks uncut coriander leaves, stir over

Another 5 minutes, add pepper, you then turn off fire. Serve hot better..

P/S- gimme me sometime, I will publish another, thanks dear, the above is a genuine recipe, which I learnt from a Thai friend 10 years ago.

Here' a reply from beanizer:
http://beanizertells.blogspot.com/

crabby Thai recipe for me and my honey

haven’t tasted, yet heard by my tummy

precious treat, thoughtful wan made for us two

crabby don’t cry, cos I don’t want to see you blue

(wide grin :)  )

cooking varieties said

Hi beanizer, you are most welcome

Thai crab sure is awesome
Yay yay
Thanks beanizer, crab no longer blue
Am sure your honey wii be happy too

MIYASNIY BLIUDA SE KARTOSHKOM RECIPE . MEAT DISH WITH POTATOES RECIPE.

MIYASNIY BLIUDA SE KARTOSHKOM  RECIPE ( MEAT DISH WITH POTATOES)

I learnt how to make this simple miyasni bliuda from my nephew who studied medic in Moscow. It is a versatile recipe, where you can improvise or make changes to the secondary ingredients to suit your taste buds. For me, I prefer to preserve it’s Russian originality.

Many thanks to my beloved nephew and other nephew and niece and my mom who helped out as well, like the stirring  and veggie cutting..ha ha, actually we were so curious to see Dr Zahrin cooking! So we just acted busy with him. I took photos only

Reflections of the veggies on the shiny metal bowl

Ingredients:

600 grams minced meat

5 pieces medium size potatoes

680 gram prego pasta sauce- with garlic and parmesan

6 pieces garlic- minced

200 ml sour cream

2 medium size red tomatoes

300 ml mayonnaise

300 grams grated mozzarella cheese

6 pieces cheddar cheese slices

4 tbsp dried parsley

3 stalks scallion (spring onions) - minced

Fresh coriander leaves- minced ( ½  cup)

Margarine, salt and pepper

XL baking tin..about 12 inches length

Soaked potatoes

Cooking methods:

Pre heat oven  at 200C. Cooking time- about 40 minutes

Peel potatoes, slice thinly and soak in water for about 3 hours- in the fridge. After that, drain away water. This is to soften the potato, so that they absorb the gravy better.                                                                     

Cut tomatoes into halves and  for each half , do 5-6 slices

In a pan, put in a bit of margarine and sauté garlic until golden.  Add in minced meat, salt, pepper and stir for about 10 minutes or until meat has changed color. Add in “prego” sauce and sour cream. Mix well and add in dried parsley. All these to be done on low fire where, the gravy is just about hot, but not bubbling. Put off fire after 5 minutes. Pour gravy into a bowl. When cool, mix in mayonnaise.

Line baking tin with margarine (base and sides). Arrange very closely a layer of potatoes. Next layer, spread half portion of the gravy evenly on top of the potatoes.

Next, randomly spread the mozzarella on top of the potatoes.

Then randomly arrange in the tomato slices.

Do a second set of layering starting with potatoes ( arrangement not too close as in the first one) and  then evenly pour over a quarter of the  gravy. Spread all the minced coriander leaves on top. Continue adding mozzarella cheese and tomatoes.

Finally, top up with  the remaining potatoes, scallion  and the last quarter of gravy at the topmost

Bake in oven. After 30 minutes, take out baking tin, place/ cover top with cheddar cheese and bake again  for another 10 minutes. Done.

my mom, nephews and niece. Dr Zahrin-far right

POP UPS ADVERT  NOT ALLOWED HERE !!!!!