I will add just my small meaning to this subject shortly.

I cant look behind peoples eyes and see their true thoughts when I dont know them, but the lines of life on the faces of the women in traditional lcothing in İzmir that sell herbs on the streets tell a 1000 stories. But in most of the women, one of these stories is content, satisfied with their lives. Maybe because of not knowing better, maybe because this is Turkish lifestyle in many parts and.. Turkish people maybe live with lots of pain, but all the eyes I have seen carry life in them.


All I wished for is that people would get equal chances in education. Then, you can decide for yourself what you would want to do. But at least the choice will be yours.

İngredients:

- 1,5 l chicken bouillon (dissolve 4 spoons of chicken powder in 1,5 litres of boiling water)
- 1 turkish teaglass rice (app. 75 gr.)
- 2 cloves of garlic (or 3 if you prefer)
- 250 ml of (thick) yoghurt
- 1 piece of chickenbreast (or any piece actually)
- salt, pepper, dried mint
- 2 or 3 egg yolks
- Small knob of butter


Preparation:

- Bring the chicken bouillon to a boil, add some salt and (freshly crushed) pepper and the rice and 1 (or 2) crushed cloves of garlic
- Cut the chickenbreast into the smallest pieces possible
- Heat the butter in a frying pan, crush a clove of garlic a bove it and quickly stir fry the chickenpieces
- Add the pieces of chicken (with the butter and garlic) to your boiling soup and let simmer for 20 minutes.
- Beat the yoghurt a little bit just with a spoon and add the two yolks, keep on beating softly till its a smooth light yellow mixture. Stir some dried mint as you like.
- After twenty minutes, turn of the fire, take a glass of the soup and add to the yoghurt mixture
- Once the soup has cooled down a bit, add the yoghurt mixture and stir
- Put back on fire and heat up
- Your soup is READY

I really love this soup. Its easy, creamy and tasty. I always like the small yellow parts of egg, so before I add the yogurt mixture, I add one extra egg yolk to the boiling soup while stirring

Afiyet olsun

note: you can leave the whole chicken-part out. I once did it because there was 1 'useless' piece left and found the result to be tasteful. But in the soup I was taught there are no pieces of chicken really.

İngredients:

- 2 glasses of 'ince bulgur/köftelik bulgur'
- 2 glasses of warm water
- 1 tablespoon domates salçası
- parsley (as much as you like, 1 demet kesinlikle yeter!)
- 4 pieces 'taze soğan'
- 1 medium sized onion
- 4 diş garlic (fresh or dry, for dry 2-3 will be enough)
- 2 tablespoons of nar ekşisi(pomegranate dressing)
- salt, (red/black) pepper, dried mint (according to taste, I dont put mint for example and lots of pepper, red pul biberi looks good)
- 1 tomato

Preparation:

- Put the bulgur in a pan and add the two glasses of really hot water (just out of the kettle) and set aside for around 10-15 minutes till it takes all the water.

- Wash all the vegetables, chop the onion (also the fresh one, as small as possible), dice the tomato, crush the garlic, cut the parsley (İ put them in a kupa and use scissors).

- Once the bulgur has waited enough, add the domates salçası and devide it equally kneeding it softly (not too much) with both hands.

- Add the onions, tomatoes, the pepper, salt and mint. Dont kneed to much

- Then add the garlic, fresh onion and parsley

- Put the nar ekşisi and kneed once more. Be carefull when putting this, because you might like it less or more sour. Just taste before going on.

- Serve cold.


Some tips:

- Use plastic gloves while kneeding
- Some people first dissolve the salçası in boiling water and let the bulgur wait in this mixture, instead of adding it later. I prefer the other way, it tastes stronger.
- If you dont like tomato, you can easily leave it out or even replace it by cucumber
- Serve on a plate with leaves of lettuce: you can take the kısır with a leaf of lettuce and eat it that way, its really tasty. Or you can put them in a bowl and then place them upside down on plates like a pudding
- Sometiems I prefer it spicy so I use acılı biber salçası, and put lots of pepper and especially isot (the special black coloured pepper. I havent seen it outside turkey though)


Afiyet olsun

I really love this, it is light, fresh and ready in half an hour! Great for summer!

Orhan Gencebay - Batsın bu dünya

gözyaşı dökmek- to weep

Can somebody teach me how to make pilav from Bulgur? I have finally mastered the rice pilav, but I also love the reddish bulgur pilavı that is often served next to 'take away kebaps'

Thanks in advance.

They are the accusative states of a verbal noun (a case in which the K of the MAK is dropped and used as a normal object that can have cases, though they look like verbs to us), if İm not mistaken..


Seni görmeyi seviyorum - I love to see you.
Because SEVMEK asks for an accusative, 'görme' takes the accusative form.

Aniden koşmaya başladı - Suddenly she started to run
Because BAŞLAMAK asks for a dative clause.


[Görmek - to see
Görme - the seeing
Görmeyi - the seeing (acc)

Unutmak - to forget
Unutma - the forgetting
Unutmayı - the forgetting (acc)]

Thom Yorke - Harrowdown hill

Sağol