http://www.yogurtland.com/2007/09/04/mastic-gum-ice-cream/#comment-13196

Found it: enjoy!!
http://www.yogurtland.com/2005/10/10/tavuk-gogsu/


Instructions - 6 servings

Cook chicken breast in water to cover, over low heat in a saucepan 10-15 minutes or until barely tender.

Drain and bone tear breast into very thin hair fine fibers. Set aside; chill. Cover rice with warm water for 2 hours.



Drain and place into a food processor container. Process until well ground. Mix ground rice with milk in a saucepan blending well. Cook over low heat for 5 minutes or until thickened, stirring constantly.

Stir in chicken breast-torn into fibers-mixing thoroughly. Cook for 5 minutes stirring gently and constantly. Reduce heat.

Add sugar mixing well. Cook over very low heat for 1 minute or until sugar is dissolved.

Remove from heat. Pour into individual dessert bows. Cool and sprinkle with cinnamon. Serve chilled.

Samples of Turkish Cuisine, Ministry of Culture Publications of General Directorate of Folk Cultures Research and Development.







Turkish ice cream, Have a laugh:
http://www.youtube.com/watch?v=J3f3g2krQ-s

A most delicious Turkish desert, i.e. pudding, when they served it to me, I never realized that it was made from chicken.....................

and now this:

http://www.cafe-istanbul.net/menu.htm

“Old Galata Bridge has a symbolic meaning for the glamorous future of Turkish design architecture in global competition. At 1910s it has been one of the most important industrial products that played a critical role in evolution of Istanbul and has always been a sparkling design reality. If you place calipers on this important structure and draw a circle around it, you will determine the sources of creativity power, experience and accomplishments of Istanbul for the last thousand years.”

Old Galata Bridge, which was constructed in Nürnberg in 1912, continued to connect two sides of Haliç for 80 years as one of the symbolic structures of Istanbul. The historical bridge could not be used any longer after the fire in 1992 but has returned back to life thanks to Istanbul Design Week organized in 2005, becoming a part of the city's daily life once again.

Article from mymerhaba: The pomegranate is extremely important in nutrition - Hippocrates said: "May your food be your medicine and your medicine your food!"
http://www.mymerhaba.com/en/main/content.asp_Q_id_E_3128

Thanks for sharing this valuable link. Great source of information!

Ottoman houses - just wonderful!

http://images.google.com/imgres?imgurl=http://www.exploreturkey.com/images/safran_17.jpg&imgrefurl=http://www.exploreturkey.com/exptur.phtml%3Fid%3D344&h=316&w=500&sz=33&hl=en&start=10&um=1&tbnid=3b6Xh6mI0sEycM:&tbnh=82&tbnw=130&prev=/images%3Fq%3Dayvalik%2BOttoman%2BGreek%2Bhouses%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN

Here are more images, Alameda:

Fuat Başar


http://images.google.com/imgres?imgurl=http://www.tarzikadimebru.com/site_resimler/alparslan_babaoglu.jpg&imgrefurl=http://www.tarzikadimebru.com/ebru_ustalari.php&h=157&w=100&sz=8&hl=en&start=13&um=1&tbnid=XYMIBRfg90S2IM:&tbnh=97&tbnw=62&prev=/images%3Fq%3DAlparslan%2BBABAOGLU%2B%26svnum%3D10%26um%3D1%26hl%3Den%26sa%3DN

http://www.youtube.com/watch?v=b8CmV41pUgw

and

Turkish Islamic art of Marbling (Ebru)

http://www.youtube.com/watch?v=jgg0GIfbszg

http://homelands.org/worlds/turkey.html



http://www.npr.org/templates/story/story.php?storyId=4959218

Smith Island 10-Layer Cake
A Recipe for the island's specialty
Smith Island's cooks all add their own touches and no one knows who invented the cake, but it's been an island standby for generations.
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Photo: ©Ferne Arfin 2006 Reprint Request
We finish by polishing off thick slabs of Smith Island cake which, depending upon who's doing the baking, ranges from seven to ten layers of white cake and thick chocolate frosting.
CAKE
INGREDIENTS:

2 boxes yellow cake mix
2 sticks butter (not margarine)
8 eggs
12 ounces evaporated milk
1.5 cups whole milk
2 tsp vanilla

METHOD
Preheat oven to 350°. Grease and flour as many 9" cake pans as you can fit in your oven at one time. Mix evaporated milk and enough of the whole milk to equal 2.75 cups. Put cake mix, eggs, butter, vanilla and half the milk/evaporated milk mix into mixing bowl. Stir to blend then mix on low speed for about 5 minutes. Add the remaining milk and continue mixing on medium speed for 10 minutes, until the batter forms a ribbon.
Spread about 8 to 10 tablespoons of batter into each prepared pan. The batter should be about a half inch deep. Bake for 8 to 10 minutes, until the layer is slightly browned and pulls away from sides. Repeat until you've used all the batter. You should end up with between 8 and 10 layers.
FROSTING
INGREDIENTS

2 sticks butter
24 ounces evaporated milk
8 tbsp unsweetened cocoa powder
2 lbs confectioners sugar

METHOD
Melt butter and allow to cool slightly, then mix in the evaporated milk. Gradually, beat in the cocoa. Cook over low heat for about 10 minutes being very careful not to boil or scorch.Off the heat, slowly beat in the confectioners sugar. Cook over very low heat, stirring constantly, until thick enough to coat a spoon and form a ribbon. Allow to cool.
ASSEMBLY
Spread a thin layer of frosting on each layer and stack up, making sure to leave enough frosting to thickly coat the top and sides of the assembled cake.
Allow the cake to settle for a few hours before slicing. VARIATIONS
Smith Islanders are noted for their sweet tooths. Some island ladies use bananas mashed with icing sugar, or strawberry jam between the layers. Some have been known to crush their favorite candy bars and sprinkle the crushed candy on the layers.
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