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Let's celebrate Turkey
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| 80. |
25 Jan 2008 Fri 01:15 am |
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Quoting Roswitha: Who can make homemade Ayran? |
For the taste to be right you need to use home made yoghurt but I don't know how to make that  I tried it with store bought yoghurt and was pretty flat in the taste. Homemade ayran varies a lot in taste and some add spices (I think mint is common but I don't remember..) others leave it as it is.
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| 81. |
25 Jan 2008 Fri 01:17 am |
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it is one of my favorite Turkish drinks
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| 82. |
25 Jan 2008 Fri 01:24 am |
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Quoting Roswitha: it is one of my favorite Turkish drinks |
If it was possible, I'd send you some "doğal" turkish ayran, that's the best kind. Look out for it next time.
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| 83. |
25 Jan 2008 Fri 01:42 am |
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Quoting teaschip1: Quoting lovebug: Quoting teaschip1: Quoting lovebug: Just got back last week and find it harder to leave each time.
I love walking in Istanbul, and ridding the ferry. I love walking by the ocean in Tuzla and eating my future mother- in- law's food (stuffed peppers, grape leaves, etc.)
I love to watch the people and hear the sounds of Turkey!!!
I just love Turkey!!! |
Please tell me her stuffed peppers were better than here in the states. I haven't been able to acquire the taste for them. What do they stuff theirs with in Turkey?  |
Oh yes, they were mouth-watering. Actually, a little like my mother makes. She stuffed them with a rice mixture, but oh so good!!! |
That sounds much better with rice..my mother uses ground beef and I can't stand the taste. It's like eating a meatloaf in a pepper... I'm glad to hear you had a good time. Just think distance makes the heart grown fonder, but I understand how difficult it must be for you. When we want to time to go by fast, it goes slower than hell... |
You are so right about both things. It is like that saying, 'A watched pot never boils', or something like that. I guess I should look on the bright side too, I have been able to visit Turkey multiple times, got to know his family very well (and him too), and if we can survive this, hopefully we will be able to survive almost anything. Another cliche', 'What doesn't kill you, makes you stronger', right?!!
Thanks again for your kind thoughts.
~Wendy
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| 84. |
28 Jan 2008 Mon 06:47 pm |
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Hello everyone,
I couldnt stop myself from writing you the recipe I use for the stuffed pepper. You can use it for grape leaves as well.
Soak plain rice at least 1 hour before you make the mix.
Chop an onion, stir it in olive oil in a wide pan on the stove. Add some salt, ground mint, a little ground cinnamon, cumin, dark pepper, pine nuts (optional, but i love it.
Drain the rice and add in the mix above. Stir a little and add
some water (1 glass of water, if you have used 1 glass of rice) and cook until water is reduced. This is your mix to fill the peppers. Do not fill them too much just until the end as while it is cooking, rice will get bigger and come out of the pepper if its stuffed too much. Close the top of the pepper with a piece of tomato and cook all in a deep pan half full of water and some olive oil in a low heat. Cool before you eat them if you can wait  bon apetit.
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| 85. |
28 Jan 2008 Mon 06:54 pm |
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Sprinkle with fresh lemon juice, just before you eat them...
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| 86. |
28 Jan 2008 Mon 06:56 pm |
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Also, I have been living in the UK for a short while, now I realize why people here like Turkey. I do miss the lovely weather first, and the local shops, people and the simplicity of life as most of you have mentioned in your posts. However, I do enjoy it here as well. Things are different but still good. I have met couple of British who have bought houses in Turkey and I teach them Turkish, we practise Turkish language and talk about the life there with them, and I have seen that people do like almost everything about Turkey which makes me proud and happy.
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| 87. |
28 Jan 2008 Mon 06:58 pm |
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Quoting manchester: Hello everyone,
I couldnt stop myself from writing you the recipe I use for the stuffed pepper. You can use it for grape leaves as well.
Soak plain rice at least 1 hour before you make the mix.
Chop an onion, stir it in olive oil in a wide pan on the stove. Add some salt, ground mint, a little ground cinnamon, cumin, dark pepper, pine nuts (optional, but i love it.
Drain the rice and add in the mix above. Stir a little and add
some water (1 glass of water, if you have used 1 glass of rice) and cook until water is reduced. This is your mix to fill the peppers. Do not fill them too much just until the end as while it is cooking, rice will get bigger and come out of the pepper if its stuffed too much. Close the top of the pepper with a piece of tomato and cook all in a deep pan half full of water and some olive oil in a low heat. Cool before you eat them if you can wait bon apetit. |
Mmm my mouth is watering love stuffed peppers so much.I make them also using this recipe.It works really well.
http://www.turkishcookbook.com/2005/05/stuffed-peppers-and-tomatoes.php
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| 88. |
28 Jan 2008 Mon 08:00 pm |
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Quoting manchester: Hello everyone,
I couldnt stop myself from writing you the recipe I use for the stuffed pepper. You can use it for grape leaves as well.
Soak plain rice at least 1 hour before you make the mix.
Chop an onion, stir it in olive oil in a wide pan on the stove. Add some salt, ground mint, a little ground cinnamon, cumin, dark pepper, pine nuts (optional, but i love it.
Drain the rice and add in the mix above. Stir a little and add
some water (1 glass of water, if you have used 1 glass of rice) and cook until water is reduced. This is your mix to fill the peppers. Do not fill them too much just until the end as while it is cooking, rice will get bigger and come out of the pepper if its stuffed too much. Close the top of the pepper with a piece of tomato and cook all in a deep pan half full of water and some olive oil in a low heat. Cool before you eat them if you can wait bon apetit. |
That is aaaaalmost how I do it also But I perfer them hot and with salça which makes a really great sauce (like with makarna). Oh, and pul biber - I guess that's crushed chili in english?
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| 89. |
28 Jan 2008 Mon 08:14 pm |
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I always put in meat when I make them. And, spicy like Azade. Actually, f you wanna give it a twist, you could even sprinkle a little of tabasco on it, but just a bit otherwise it will start to taste a bit ekşi.
And I dont cook them on the stove, I cook them in the oven untill they get wrinkly and the tops start to become darker.
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| 90. |
28 Jan 2008 Mon 08:56 pm |
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Quoting azade: Quoting Roswitha: Who can make homemade Ayran? |
For the taste to be right you need to use home made yoghurt but I don't know how to make that I tried it with store bought yoghurt and was pretty flat in the taste. Homemade ayran varies a lot in taste and some add spices (I think mint is common but I don't remember..) others leave it as it is. |
Actually home made yogurt is pretty simple if you have the most important ingredient....Live Culture
Most probably your problem is most store bought yogurt do not have the live bacteria. If you have it, just boil milk, let it cool to room temp and add yogurt into the boiled milk.
I keep a little yogurt out to get to room temperature while the boiled milk cools. Then very gently stir a little of the boiled milk in the yogurt, pour the whole thing into the boiled milk and cover for about 5 to 10 hours.
I find it helps to use a ceramic container. You should then wrap the container in a towel. Also, put it in a warmish place, like the turned off oven.
Store bought yogurt often has additives in it to thicken it. They can be tapioca or other things.
FWIW I like to add fizzy mineral water instead of water to the yogurt for a fizzy ayran soda drink.
Another variation is to add garlic and mint to the ayran.
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