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Archive for October, 2006

Reduce your total Caloric intake.

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…)

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Maintain or improve your health.

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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The Most Important Facts about Successful Weight Loss

Tuesday, October 31st, 2006
  1. 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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What is Turkish Delight?

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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LOKUM TURKISH DELIGHT

Tuesday, October 31st, 2006

 LOKUM ( TURKISH DELIGHT )
  Categories: Desserts
       Yield: 1 servings (more…)

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TURKISH DELIGHT CAKE

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…)

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TURKISH DELIGHT RECIPE

Tuesday, October 31st, 2006

TURKISH DELIGHT RECIPE
  Categories: Candies, Turkish
       Yield: 1 servings
  (more…)

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How to make Baklava

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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The Real Story of Sweets Beyond the Baklava

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…)

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Fortune telling with Turkish Coffee

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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Turkish Coffee houses

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…)

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Tags: aleppo, art and culture, call to prayer, coffeehouse, coffeehouses, damascus, decorative pools, distant cousin, gold caps, keyif, kilims, nargiles, ottoman period, ottomans, panoramic views, sultan murad, sultans, troublemakers, watching water

Turkish Coffee Cups (Fincan)

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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Turkish Coffee Grinders (Degirmen)

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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Turkish Coffee Pots (Cezve)

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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Turkish Coffee Beans

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…)

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How to Make Turkish Coffee

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…)

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About Turkish Coffee

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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How to Order Turkish Coffee

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…)

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Turkish Iced Tea

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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Brewing of Black Turkish Tea

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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Turkish Tea Bath

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…)

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Turkish Tea as a Meagering Agent

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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TurkishTea a Panacea for All

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…)

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Turkish Tea and Antiseptic Properties

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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Turkish Tea and Caffeine

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.

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Components of the Turkish Tea

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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History Of Tea

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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Tasting Notes on Turkish Tea

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…)

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Turkish Tea recipe on Caykur’s tea packages

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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Brewing Tea In Turkish Style

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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Brewing Turkish Tea In General

Tuesday, October 31st, 2006

There are a lot of kind brewing style in the world and no one can say one is true but others are false.The important point is the tea to leave its extract into water in any brewing style. (more…)

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Black Turkish Tea Production Process

Tuesday, October 31st, 2006

1- Withering:
Fresh tea leaves contain 70-80% water. During the flat bed withering process 32°C warm air is blown reducing the water content to 60-65%, making the leaves more elastic and suitable for rolling. (more…)

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About Turkish Tea

Tuesday, October 31st, 2006

 Turkey has over sixty years of tea producion experience. Year after year, using this expereince, the flavor of our tea has continued to be improved to satisfy tea drinkers. (more…)

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About Olive Oil

Tuesday, October 31st, 2006

The sun baked olive groves of the Mediterranean are woven into ancient literature and history. Between the 7th & 3rd centuries B.C., philosophers, physicians and historians classified olive oil and referred to its curative properties. Homer and Liny praised its virtues and Hippo crates regarded it as both a food and a medicine. The Hebrews used olive oil in sacred ceremonies and saw the olive as a symbol of peace and prosperity. The Acropolis in Athens is always depicted with an ancient olive tree growing on it. According to Greek mythology, the goddess Athena placed it there to win the favor of the inhabitants of the city.
(more…)

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What is Olive Oil

Tuesday, October 31st, 2006

Olive oil is an oil derived from the fruit of the olive tree, which originated in the Mediterranean area. It is produced by pressing olivesand has a very high content of monounsaturated fats. (more…)

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Notes On An Olive Oil Tasting or How To Taste Test Olive Oil

Tuesday, October 31st, 2006

 I learned how to tell the difference between olive oils. it was put on by Lucini Olive Oils. The owner, from Italy, gave the presentation. He brought his own chef from Italy with him . It sure was interesting. Here’s kinda how you do it. (more…)

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Buying and Storing Olive Oil

Tuesday, October 31st, 2006

 Buying oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle. (more…)

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The History of the Olive

Tuesday, October 31st, 2006

The Olive was a native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago.  It is among the oldest known cultivated trees in the world - being grown before the written language was invented.   It was being grown on Crete by 3,000 BC and may have been the source of the wealth of the Minoan kingdom.  The Phoenicians spread the olive to the Mediterranean shores of Africa and Southern Europe. Olives have been found in Egyptian tombs from 2000 years BC.  The olive culture was spread to the early Greeks then Romans.  As the Romans extended their domain they brought the olive with them. (more…)

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Olive Oil and Health

Tuesday, October 31st, 2006
As doctors said, prevention is number one factor for good health.
Speaking as simple as we can and without the use of special medical terms we must point out the following:
1.Many diseases are caused by the incontrollable receipt of food, especially food containing in excess saturated fatty acids (animal fats), leading to arteriosclerosis and cardiovascular diseases.
Medical studies indicate that Mediterranean countries and specifically Greece, where olive oil consumption is high, suffer less cardiovascular problems from any other country in the world where the ratio of the consumption of animal fat is high or simply the nutrition parameters are poor.
(more…)

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Sultan’s Kitchen: A Turkish Cookbook

Tuesday, October 31st, 2006

This is the BEST cookbook! I am NOT an experienced cook, but I was even able to make the BREAD (from scratch!) for the meat filled pastry (Katmer with Kiymali filling)! I had no trouble understanding the instructions or finding the ingredients (they were ALL available at my local grocery!)! Another great thing about it is the photographs! There are a LOT! (If it looks good, then you want to cook it, right?) I have cooked my way through half the recipes and loved them all! This book made me a much more confident cook! Oh, I almost forgot to say, everything tastes GREAT! I don’t even have to go to a Turkish restaurant anymore!
Buy This Book Now

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