Helping TC's Sister

Wednesday, August 19, 2009

Thursday

Sunny
Max: 39°C
Wind: SW 4mph
Hum: 15%
Press: 1009mB
Vis: Moderate
Sunrise: 06:25

Thu. Night

Clear Sky
Min: 24°C
Sunset: 19:48

Fridayday weather

Sunny
Max: 37°C
Sunrise: 06:26

Saturdayday weather

Sunny
Max: 37°C
Sunrise: 06:27

Sundayday weather

Sunny
Max: 35°C
Sunrise: 06:27

Mondayday weather

Sunny
Max: 33°C
Sunrise: 06:28

Monday, August 17, 2009

Sunday, August 16, 2009

turkish sport (turkey bowling LOL)

Turkey bowling is a sport which is based on ordinary bowling: a frozen turkey serves as a bowling ball and 10 plastic bottles of soft drinks or water are the bowling pins. The turkey is bowled down a smooth surface, for example, ice. It is commonly associated with Thanksgiving.

I will post a picture soon too!

Kekove

Kekova Island is a large island that faces the village of Kale, and gives its name to the entire
region. The name "Kekova" is Turkish for "plain of thyme" and describes the region encompassing the island of Kekova, the villages of Kaleköy and Üçaðiz and the three ancient towns of Simena, Teimussa and Tersane. Kekova Island is also known as the "Sunken City", as it is partially submerged. This is a result of earthquakes throughout history.

Boats can dock at Tersane Bay which is at the end of the island. There is the apse of a Byzantine church here. As there have not been excavations in the area, the island is full of unexplained remains. To the right of Tersane Bay there are shops submerged below sea level and to the left lurk the remains of a sunken city. On the coast, houses are half sunken with stairs and the foundations of buildings running under the sea.

The Kekova region was declared a Specially Protected Area in 1990 to protect the natural, cultural and geographic richness of Kekova Island and surrounding coast.

Boats can dock at Tersane Bay which is at the end of the island. There is the apse of a Byzantine church here. As there have not been excavations in the area, the island is full of unexplained remains. To the right of Tersane Bay there are shops submerged below sea level and to the left lurk the remains of a sunken city. On the coast, houses are half sunken with stairs and the foundations of buildings running under the sea.

Kunefe

SWEET SHREDDED PASTRY WITH CHEESE

             Ingredients                 Measure          Amount

            Sugar                      2 1/4 cups           450 g
            Water                      1 1/2 cups           350 g
            Lemon                     2 teaspoons            10 g
            Kadayif (shredded pastry)                       500 g
            Butter                          1 cup           200 g
            White cheese               1 2/3 cups           375 g

Instructions: Combine sugar and water in a saucepan. Stir over low heat until sugar is dissolved. Boil gently for 5 minutes. Add lemon juice; stir. Boil for 1 minute. Set aside. Combine kadaylf shreds and melted butter in a pan. Break kadaylf shreds in butter blending well with tips of fingers. Divide into half. Spread one half in a slightly greased baking pan 25x25 cm (9x9 inch). Press with fingers slightly. Spread cheese over kadaylf shreds. Repeat the same with the remaining half, pressing firmly this time. Bake in a moderate oven for 30 minutes or until golden brown. Remove from oven. Let stand for 2 minutes. Pour warm syrup over. Cover and let stand until syrup is absorbed. Cut into 5-6 cm (2-2 1/2 inch) pieces. Arrange on a serving plate. Serve warm.

12 servings

Nutritive Value (Approx. per serving):

     Energy ........:  516 cal  Sodium ..........:    72 mg
   Protein .......:   10.0 g  Vitamin A .......:   334 iu
   Fat ...........:   22.4 g  Thiamin (Bl) ....:  0.04 mg
   Carbohydrate ..:   68.8 g  Riboflavin (B2)..:  0.03 mg
   Calcium .......:   117 mg  Niacin ..........:  0.71 mg
   Iron ..........:  0.58 mg  Vitamin C .......:     - mg
   Phosphorus ....:   158 mg
   Zinc ..........:     1 mg  Cholesterol .....:     7 mg

Regional characteristics:

This form of kadayif is usually served warm following a full meal. Cottage, Ricotta or cream cheese can be substituted for cheese.

Turkish toast with poached egg (yummy)

The weekend is always better when you start with a delicious and healthy breakfast - just like this one!

Ingredients (serves 4)

3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 teaspoon sumac (see note)

Method

Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.
Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.
Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

Notes & tips

Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind

how to make turkish delight

Turkish Delight
Home Made Best Made

Ingredients
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup confectioners sugar

Introduction:
This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.

Makes 80 pieces.
Total time: 2 hours.

Step 1:
Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

Step 2:
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

Step 3:
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Step 4:
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Step 5:
Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Step 6:
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Kale Koy.

This is a tomb in KaleKoy

Phyllo

Begin with the standard treatment for phyllo dough: melt and clarify the butter, carefully lay down a sheet of phyllo dough, and gently brush the surface of the dough with butter. Carefully lay another sheet of phyllo on top, brush it, and repeat until your phyllo stack is 4 layers tall.

Before you place your phyllo rectangles into the muffin pan, either grease the pan, or better yet, brush the underside with butter as well (so that all visible phyllo surfaces are buttered). Gently press the phyllo into the muffin pan, taking care not to poke any holes through it.

With the phyllo pressed in, on to the filling. Thinly slice the tomatoes, chiffonade (thin slices) the basil, and crumble off chunks of the mozzarella. Then, layer in some tomato slices, basil, mozzarella, and a dash of salt and pepper. Figure about one small tomato and 1-2 leaves of basil per piece.

With the filling in place, you can now seal the phyllo packages up. I didn’t do anything too fancy, simply folding up top and folding/crimping it all together.

Transfer this to a 400°F oven for 20 minutes so that the outside can crisp up and turn golden while the flavors inside will meld together.

Once time is up, allow for a few minutes of cooling time and then carefully remove each from the pan so that they can cool down before you serve.

Kalekoy, Turkey the beautiful city

It is called the Rock Tombs.

The rock tombs story, believe or not:
Miletos have twins baby, a son and a daughter. The son is named Caunos, the daughter is Byblis .When the children have grown up, Byblis falls in love with Caunos. Byblis’ love for Caunos grows everyday. Therefore, she decides to write a letter in which she expresses her love to Caunos. However, what Caunos feels in return for her love is just hatred, anger and loathe. Because of this unacceptable love, Caunos decides to leave for Karia with his followers, and then he build up a city. This will called after his name. Byblis wants to commit suicide and she jumping from a high rock. Nymphs take pity on her and turn her to a spring. Byblis tears turned a river and flows.

The ruins of ancient Simena.

Istanbul

Kale Koy

In Kale Koy there is a hill with a castle on it. Ginny and John went to Kale Koy and stopped at a cafe there next to the castle for their special orange juice and gozleme ( A Turkish pancake cooked on a gas fired rounded plate, spread with feta and oregano, folded, cut and eaten! Kale Koy is right next to Ucagich.

turkish delight

Turkish Delight is a candy that originated in Turkey in the 1700's. The candy was featured in "The Lion, the Witch and the Wardrobe", by C.S Lewis. The White Witch tempted a character, Edmund with Turkish Delight. This easy Turkish Delight recipe will tempt you, too!

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Ingredients:

4 cups granulated sugar
1 1/4 cups cornstarch
1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 1/2 tablespoons rosewater
1 cup confectioners sugar
Vegetable oil ot shortening

Preparation:

In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening. Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

Kekova

Kekova is the name of a region of islands, bays and ancient cities. Kekova has a long shore. The Island has a sunken city.

Map of Istanbul.

Thursday, August 13, 2009

Gozleme Recipe

Ingredients (serves 4)

8g sachet instant dried yeast
pinch of salt
1 teaspoon caster sugar
3 cups plain flour
1/3 cup olive oil (see tip)
100g baby spinach
200g feta cheese, crumbled
lemon wedges, to serve

Method

Combine 300ml warm water, yeast, salt and sugar in a jug. Stir with a fork. Cover. Stand in a warm, sunny place for 5 minutes or until bubbles form on the surface.
Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Cut dough into 4. Place on a greased baking tray. Cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size.
Roll each piece dough into a 35cm x 45cm rectangle. Place one-quarter of spinach over half of each rectangle. Top with feta and season with salt and pepper. Fold dough over to enclose filling. Press edges together to seal.
Preheat a barbecue plate on medium-high heat. Brush one side of each gozleme with 2 teaspoons oil. Cook for 2 to 3 minutes or until base is golden. Brush uncooked side with remaining oil. Turn over and cook for 2 to 3 minutes or until golden and crisp. Remove to a serving plate. Cut gozleme into quarters. Serve with lemon wedges.

Kekova

Gozleme

The local cuisine features typical Aegean dishes such as the bread-pancakes called gözleme

Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. Gözleme varieties include:

Spinach and Feta Cheese
Spinach and Feta and Minced meat
Spinach and Feta and Egg
Egg
Minced Meat
Cheese
Potatoes
Mushroom

A modern version of Gözleme includes honey and banana. It is served hot with a slice of lemon.

Tersane

Ginny and John have been to Tersane. Here is a link to a site that says airport time, a map of Tersane and the weather. http://www.fallingrain.com/world/TU/53/Tersane.html
Here is the Turkish currency.

They are called Turk Lirasi's. The real Turkish money does not say SPECIMEN because otherwise people would print it and use it for real money. Click on image for larger and clearer. In Tersane there is a giant boat called the Gulet. travels to places like Kalkan, Kas, Kaya valley and Orhaniye.