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Archive for October, 2006
Tuesday, October 31st, 2006
To lose weight, you have to change your energy balance. There are just two ways to do this – either consume less energy (Calories) or expend more energy (via exercise). The easiest way to reduce your consumption is simply to cut back on the size of your meals and/or the amount of high-Calorie foods that you consume. This doesn’t mean that you have to give up any particular food. In fact, completely avoiding a food can lead to strong cravings that derail your diet. A smarter approach is to just eat less of those high-Calorie foods. (more…)
Posted in Diet and Healty Life | 2 Comments »
Tuesday, October 31st, 2006
If you don’t take care of your body, it won’t take care of you. So, as a first step, make sure that your diet supplies adequate amounts of vitamins and minerals, that you’re drinking plenty of water and getting enough sleep and fresh air, and aren’t under too much unhealthy stress. Everything that you do to improve your overall health will help make weight loss more likely to occur.
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Tuesday, October 31st, 2006
- Weight loss depends on (calorie) energy balance.
Your energy intake must be less than your energy expenditure. This will always be true. The only approach that works is eating less and/or exercising more. (more…)
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Tuesday, October 31st, 2006
Called rahat loukoum (”rest for the throat”) in Turkey, this rubbery-textured candy is extremely popular throughout the Middle East. It’s made from cornstarch or gelatin, sugar, honey and fruit juice or jelly, and is often tinted pink or green. Chopped almonds, pistachio nuts, pine nuts or hazelnuts are frequently added. Once the candy becomes firm, it is cut into small squares and coated with confectioners’ sugar. Turkish delight is available commercially in candy shops and some supermarkets.
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Tuesday, October 31st, 2006
LOKUM ( TURKISH DELIGHT )
Categories: Desserts
Yield: 1 servings (more…)
Posted in Turkish Delight | 3 Comments »
Tuesday, October 31st, 2006
1 box yellow cake mix
1 c. oil
4 eggs
1 can mandarin oranges, including juice
1 (20 oz.) can crushed pineapple, including juice
1 (3 oz.) pkg. instant vanilla pudding
1 (8 oz.) Cool Whip (more…)
Posted in Turkish Delight | 2 Comments »
Tuesday, October 31st, 2006
TURKISH DELIGHT RECIPE
Categories: Candies, Turkish
Yield: 1 servings
(more…)
Posted in Turkish Delight | 2 Comments »
Tuesday, October 31st, 2006
INGREDIENTS:
- 1 pound unsalted (sweet) butter, melted (It really has to be butter)
- 1.5 pounds (24 ounces) chopped blanched almonds
- 1 pound shelled walnuts
- 1 pound filo dough sheets
- 2/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice or cloves
- Syrup:
- 2 cups honey (bring back any from Greece?)
- 2 cups water
- 2 cups sugar
- 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
- 1 teaspoon grated orange peel (or to taste)
- 1 teaspoon vanilla extract (or to taste) (more…)
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Tuesday, October 31st, 2006
The most well known sweets associated with the Turkish Cuisine are the Turkish Delight, and the “baklava”, giving the impression that these may be the typical desserts eaten after meals. This is not true. First, the family of desserts is much richer than these two. Secondly, these are not typical desserts as part of a main meal. For example, baklava and its relatives are eaten usually with coffee, as a snack or after a kebab dish. Let us now look at the main categories of sweets in the Turkish Cuisine. (more…)
Posted in Turkish Delight | 2 Comments »
Tuesday, October 31st, 2006
Fortune telling with coffee followed tea leaf reading, Tesseography, which began many centuries ago in China. Originally the Chinese took omens from the shapes seen on the inside of used bells, which had become irregularly indented with patterns and shapes through use in religious ceremonies and rituals. The handless tea-cups they used, when inverted, looked like small bells, thus tea cups gradually replaces bell omens by the patterns formed by the tea leaves. (more…)
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Tuesday, October 31st, 2006
Turkish coffeehouses must be divided into two: old coffeehouses and new coffeehouses. The latter cannot even be called a distant cousin of the old coffeehouses. The first coffeehouse ever was opened in 1554 during the reign of Suleyman the Magnificent. Two people, one person from Aleppo and another from Damascus have opened this coffeehouse jointly in the Tahtakale district of Istanbul, a vibrant commercial center even today. The first people to attend this first coffeehouse were people pursuing the mundane pleasures of idly enjoying the moment (there is a specific word for this in Turkish called “keyif”), but also the educated class of the society. Some would come to read in the coffeehouse, other would play backgammon or chess, some would delve into conversations on art and culture. As other coffeehouses mushroomed, however, the unemployed, troublemakers, and the retired became regulars of coffeehouses. Imams, muezzins (those who sing the call to prayer), and high ranking officials would regularly go to coffeehouses. (more…)
Posted in Turkish Coffee | 2 Comments »
Tuesday, October 31st, 2006
In the past Turkish coffee cups had no handles, and were put in beautiful filigree or jeweled holders. Even the coffee trays are specially designed for the purpose, having an arched handle by which the tray is suspended. Porcelain coffee cups were produced at the Iznik or Kutahya potteries for the Turkish market. Sets of Turkish coffee cups were subsequently produced for local European markets and known as “a la turque” coffee sets. Carved wooden containers for cooling the roasted coffee beans and others for storing them were once part of the equipment in every household, as were the decorated wooden coffee grinders made in Istanbul. Each household in Turkey is likely to have at least one coffee set and one can buy anything from garden variety, inexpensive porcelain cups, to gold-rimmed and very expensive or antique coffee cups in Turkey.
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Tuesday, October 31st, 2006
This specially designed grinder helps you grind the beans appropriately. Note that to make Turkish coffee, beans must be ground very finely. If you are not a heavy coffee drinker or prefer to grind your coffee upon demand to maximize freshness and taste, a coffee mill is required to grind the beans as necessary. A traditional coffee mill has a particular design, with a two piece moving handle and with a pot underneath to collect the ground coffee. The following mill that we would recommend also carries traditional Halep (Aleppo) designs.
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Tuesday, October 31st, 2006
Turkish coffee pot is designed specifically to make Turkish coffee. The long handle is particularly useful to avoid burning hands, and the brim is designed to serve the coffee. Please note that the most important element in choosing the coffee pot is its size. You should neither use a too big nor a too small pot. Depending upon how many servings you need, you need to choose the appropriate size. Please note that many Turkish households do have a variety of sizes for different occasions.
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Tuesday, October 31st, 2006
The first step in making delicious Turkish coffee is to make the right coffee bean choice. Turkish coffee is made by using beans of Coffee Arabica from a variety of coffee producing countries, but a majority of Turkish coffee beans have been imported from Brazil beginning as early as the 18th century, when it became clear that the Yemeni production was not going to be sufficient to meet the demand in the Ottoman lands. (more…)
Posted in Turkish Coffee | 2 Comments »
Tuesday, October 31st, 2006
Centuries ago, when people devoted more time to attend to the demands of their earthly pleasures and less time to the demands of business and corporate life, coffee making developed some rituals that exist in ‘lite’ versions in our days. In old times, connoisseurs expected their coffee to be heated slowly over charcoal embers for 15 to 20 minutes, the copper coffee pot being frequently taken away from the fire to prevent overheating. (more…)
Posted in Turkish Coffee | 3 Comments »
Tuesday, October 31st, 2006
In the words of the famous 20th century Turkish Poet Yahya Kemal, coffee has created its own “culture” in Turkey. A little bit more than a casual visit to Turkey would convince anyone that this is the case. Coffee for Turks is not simply a drink, but has its own history, its institutions (coffeehouses), its ritua (more…)
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Tuesday, October 31st, 2006
Turkish coffee is served in small cups and when you order it you will be asked how sweet you would like it. You will need to learn the three words which describe the levels of sweetness. ‘Sade’ is without sugar, ‘orta’ is with a medium amount of sugar and ’sekerli’ is with a lot of sugar. It is usually helpful to the coffee maker if you order the same level of sweetness as your co-drinkers, as each level of is made (cooked) individually. You only drink about three quarters of the liquid, leaving the thick sendiment. (more…)
Posted in Turkish Coffee | 2 Comments »
Tuesday, October 31st, 2006
The iced tea, not very well-known in our country, is quite widespread in Greece, Italy and Egypt. The shortest and easy way to make iced tea is to let the brewed tea to cool off. But the tea loses much of its aroma during the evaporation. The refore, many people let the tea leaves to brew within the cold water, although it will not be so tasty as that one obtained with the hot water. Some fruits and cubes of ice may also be added to the service cups. To keep the tea brewed in cold water for three days in the refrigerator will go a long way to enhance its taste. (more…)
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Tuesday, October 31st, 2006
Softer waters are more suitable for this purpose. The kettle is boiled first and removed from the fire afterward. Then boiling into the teapot and a teaspoonful of tea is added for each cup of tea, plus another for the pot itself. (more…)
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Tuesday, October 31st, 2006
You will obtain wonderful results if you add tea to your bath. First of all, your skin will become nicely tanned. It will be followed by the tea’s rejuenating effects. (more…)
Posted in Turkish Tea | 2 Comments »
Tuesday, October 31st, 2006
The tea which you will take without sugar after your breakfast or meals will facilitate the digestion and thereby prevent obesity and will even reduce your weight. (more…)
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Tuesday, October 31st, 2006
As a result of its effects of reducing the blood sugar, the tea decreases thlipids and cholesterole levels and arterioscleroses.The harmful effects of tobacco, the toxicity of nicotine and tar are known to be carcinogenous. Against which the tea acts as a blocker. It removes the unpleasant odor of cigarette from the mouth. In fact. tea phenols are used in chewing gums and in some of the mouth sprays. (more…)
Posted in Turkish Tea | 2 Comments »
Tuesday, October 31st, 2006
The use of tea as a panacea for high-fever diseases date back to the ancient China. The green tea is a stronger antibacterial than the black one. Used as a drug to stop the dysenteria in Russia, it was found to be more effective than manyther expensive drugs. (more…)
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Tuesday, October 31st, 2006
It is documented that the tea has a stimulant and urinant effect, due to the fiavonal. alias caffeine, in it. According to the statement of a researcher, the caffeine is not carcinogeous even at the limit of its maximum tolerance. Though the pure caffeine causes nervosity and stomach throubles, it is not responsible for such situations in the brew itself. The caffeine is a cardiac stimulant, increases the basic metabolismal rate and results in some persons in insomnia.
Posted in Turkish Tea | 2 Comments »
Tuesday, October 31st, 2006
The tea contains 25 aminoacids. The thein is the most important one, constituting more than 50 percent of these substances.The polyphenols are the most important ingredients for medical use. Its ratio in the tea samples is between 10 and 20 percent. somewhat higher in the green tea than in the black. (more…)
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Tuesday, October 31st, 2006
The Chinese sources claim that the first person who drank was the emperor Shen-Nung who lived around 2700 BC. This emperor, reported to be quite careful about his health, used to drink his water after having it boiled. One day, while his water was being boiled again, some leaves from the tjigs burning in the fire underneath the pot was said to have fallen into the pot and the emperor who drank this tisane noticed that the aroma and taste was indeed wonderful. He inquired about where those leaves had come from and thus discovered the tea plant. (more…)
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Tuesday, October 31st, 2006
Too long, much too long a time has passed since I received by surprise that magical cloth-packed package, tied with a string in an old-fashioned way, which carried two rare boxes of fine Turkish tea. I must thank Mr. A. R. Sakli for this gift, and I frankly recommend to all tea lovers to try some Turkish tea.
(more…)
Posted in Turkish Tea | 2 Comments »
Tuesday, October 31st, 2006
1- We recommend porcelain teapot and it shouldn’t have lime in the best brewing
2- Measure one tea-spoonful tea for each cup and one for teapot (put more tea for better brew). (more…)
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Tuesday, October 31st, 2006
Although there are some different tea brewing styles in Turkey, this one is almost common among Turkish people:First put the water into a kettle, put enough tea into a teapot and put the teapot on the kettle. (more…)
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