3 recipes of Turkish cuisine

Turkish cuisine is one of the ancient and diverse cuisines, and just as Turkish culture has spread in its forms in many countries of the world, Turkish food also attracts many. The old Ottoman Empire influenced many countries, so don't be surprised if some of your recipes come from Turkish cuisine. Many Turkish cuisine recipes also come from the Middle East and Arab countries in particular by virtue of their long stay among the Arabs. You will notice that Turkish cuisine is influenced by European countries as well.

These influences vary according to different cities, we find the influences of Arab cuisine evident in southern cities such as Gaziantep and Mardin, while European influences are evident in the Black Sea regions. The influences of Ottoman traditions are evident in Istanbul, Bursa and Izmir.

1- Turkish Muhlama "Al-Kuimac"

If you are a cheese lover, the Turkish mahlama is one of the famous Turkish dishes made from cheese and is especially suitable for breakfast, you can prepare it easily.

Ingredients:

100 grams of butter

200 grams of mozzarella cheese "can be replaced with braided cheese or any type of stretchable cheese"

2 tablespoons of corn flour

cup water

salt "to taste"

Cooking:

Melt the butter over low heat, then add corn flour, stirring well, then narrow the water and stir. After mixing the mixture, add the mozzarella cheese and stir until the consistency becomes dense and melted at the same time, then add salt as desired or dispense with it completely. Remove from heat and can be served with any type of toast.

2- Borek spinach

Ingredients:

large onion, chopped "cut into small pieces"

4 tablespoons olive oil

Spinach bundle chopped "relatively large pieces"

Salt, cumin, coriander and caraway

Two tablespoons of chopped garlic

4 spoons ricotta cheese "or any other cheese to taste"

4 eggs

Cup of milk

Gelash Paper

1/2 cup melted butter

1/2 cup corn oil "or any vegetable oil"

Sesame or nigella "can do without"

Cooking:

Saqqa sauce:

Beat two eggs with a little salt and pepper, then add the milk and continue to whisk, then add the butter and mix them together, then add the corn oil and mix well.

Preparation of the mixture and cooking:

Put the olive oil in a bowl and add the chopped onion to the hot oil, stirring add a little salt and continue stirring. Then we add spinach and stir until it begins to wilt a little, then add a little cumin, coriander and caraway and continue to stir, then leave on low heat for several minutes, then add garlic, then cover and leave it until the water evaporates from it and becomes completely dry. Remove from heat and leave to cool down. Add the cheese, stir, add 2 eggs and mix well.

Spread the paper Algelash "two sheets at a time" paint the paper sauce Altsqia "preferably use a brush to distribute it well" and then we spread spinach width paper and wrap the paper in the form of roll "cylindrical shape" around the spinach while leaving the edge without filler to avoid coming out during cooking. You can also stuff the gelash without twisting after spreading the layers of goulash in the tray and grease the layers with the sauce of the quenching as well. Stack the cylinders in a greased tray and then grease all the cylinders with the quenching sauce until we get a soft borek. Then we sprinkle sesame or black seed on the face "to taste" and then cut it in the same way as baklava. Then enter the Chinese oven until fully cooked and get a golden or light brown color. Serve hot or warm to taste.

3- Turkish carrot soup

Ingredients:

5 medium carrots

4 medium potatoes

Half a large onion" cut into small pieces"

Butter cube equivalent to 3 tablespoons butter

salt + ground nutmeg + white pepper

Vegetable stock cube or chicken "dispensable"

Liter of water

Cooking:

Put the butter with the onion and stir until golden, after the onion wilts add the carrots and potatoes cut into small squares. Continue stirring for a minute, then add water and leave it on medium heat, leaving the lid over it without sealing it so that the water does not escape out of the pot. After 20 minutes we beat the mixture with a handblinder or a regular blender. We return it to the fire, add the spices, test the taste and if it is too dense than desired, gradually dilute it with a little water until we reach the desired consistency.