Yöresel Yemek Tarifleri_Traditional Recipes

GEÇMİŞ ZAMAN OLUR Kİ.. Yöresel Yemeklerimiz Traditional Recipes

KÜTAHYA SIKICIK ÇORBASI MALZEMELER YAPILIŞI ğBir su barda ı ince bulgur İ ğnce bulgur bir kabın içerisinde,bir çay barda ı sıcak ş ğ3 yemek ka ı ı tarhana ş ğ1 yemek ka ı ı un su gezdirilerek kabarması beklenir.Üzerine tarhana,un Yarım fincan kuru nane ş ş,karabiber ve nane karı tırılır.Katı bir karı ım elde ğedilir.Elimizde yuvarlayarak bilye büyüklü ünde küçük ş ğ1 çay ka ı ı karabiber ştoplar yapıp,unlu bir tepsiye sıralarız. Bir ba ka ğ1 büyük kuru so an ğ ğ ştencerede so an, ya ı ve salça kavrulur. Üzerine be ğsu barda ına yakın su doldurulur. Kaynayan salçalı Yarım paket et suyu ğsuya önceden yuvardı ımız toplar atılır. Birbirine şyapı maması için tane tane atmakta yarar vardır. Kısık ş ğ1 yemek ka ı ı salça ş şate te bulgurlar iyice pi inceye kadar kaynatılır. Et ş2 di sarımsak şsuyu varsa suyuna karı tırılabilir. Daha çok lezzet elde ğ1 kase yo urt ş ğetmi oluruz. Sunum; küçük bir kasede yo urt ezip, ş şiçine dövülmü sarımsak karı tırarak sos hazırlanır. Bu sos, sıcak olarak tabaklara servis yapılan Sıkıcık'a ğarzuya göre dökülür.Elde sıkılarak yuvarlandı ı için bu ğ şyeme e \"Sıkıcık\" adı verilmi tir. ALYA /İTO ŞEHİT ER DURSUN SIVAZ PRIMARY SCHOOL ASİYE MEMİS

KÜTAHYA SIKICIK SOUP MATERIALS RECİPE 1 glass of fine bulgur, A tea glass of hot water is poured in a fine bulgur 3 tablespoons of tarhana, bowl and waited for it to rise. Tarhana, flour, black 1 tablespoon of flour, pepper and mint are mixed on it. A solid solid mixture is obtained. We make small balls the size of ½ cup of dried mint, balls by rolling them in our hands and arrange them 1 teaspoon of black in a tray with flour. Roast the onion, oil and tomato pepper, paste in another pot. Nearly five glasses of water is filled on it. The balls that we had previously made 1 large onion, are thrown into the boiling tomato paste. It is useful ½ packet of broth, to throw one by one so that it does not stick to each other. The bulgur is boiled over low heat until 1 tablespoon tomato it is cooked well. If there is broth, it can be mixed paste , with its water. We get more flavor. Presentation; 2 cloves of garlic, The sauce is prepared by crushing yogurt in a small 1 bowl of yogurt bowl and mixing crushed garlic into it. This sauce is poured into the firm, which is served hot on the plates, as desired. This dish is named \"Firkicık\" because it is squeezed and rolled by hand. ALYA /İTO ŞEHİT ER DURSUN SIVAZ PRIMARY SCHOOL ASIYE MEMIS

pesküdan çorbası SİVAS YÖRESİ MALZEMELER YAPILIŞI 1 su bardağı yarma Akşamdan ısıttığınız yarma ve Yarım su bardağı mercimek mercimeği pişirilir. İçine birkaç parça 1 su bardağı pesküdan kemikli et koyun. Pesküdanı soğuk su 3-4 parça kemikli et ile karıştırıp ayran kıvamına getirilir . 3 litre su (Pesküdan ,yoğurdun pişirilmesiyle Yeterince tuz hazırlanır.) 2 yemek kaşığı tereyağı Ayran kıvamına getirdiğimiz pesküdanı 1 yemek kaşığı kuru nane ilave ediyoruz. 1 adet kuru soğan Yeterince su ve tuz koyup pişiriyoruz. Ayrı bir tavada tereyağını eritiyoruz. Bir adet kuru soğanı yemeklik doğrayıp yağda kavuruyoruz.Soğanlar yumuşayınca kuru naneyi ilave edin.Çorbanızı bir yandanda taşmaması içinde sık sık karıştırarak naneli yağı ekleyin.Çorba piştiğinde ocaktan alın ve servis tabağına koyun.Afiyet olsun.. GÖKSU / İTO DURSUN SIVAZ İLKOKULU-ASİYE MEMİŞ

ppçeçeoosskkrrüübbaaddssaaıınn SİVAS REGION INGREDIENTS DIRECTIONS 1 glass of wheat Wheat and lentils that you soak Half a glass of lentil overnight are cooked.Put a few pieces 1 glass of pesküdan of bone-in meat in it. Mix the pesküdan 3-4 pieces of bone-in meat with cold water and bring it to the 3 liters of water consistency of ayran. (Pesküdan is Enough salt prepared by cooking yoghurt.) 2 spoonful butter We add the pesküdan that we bring to 1 tablespoon of dried mint the consistency of buttermilk. 1 onion We put enough water and salt and cook. In a separate pan, we melt the butter. We chop one onion for food and fry it in oil. When the onions soften, add the dried mint. Add the peppermint oil, stirring frequently, so that it does not overflow. when cooked, remove from heat and serve Put it on the plate.. GÖKSU / İTO DURSUN SIVAZ PRIMARY SCHOOL-ASIYE MEMIS

tarhana YAPILIŞI: İÇİNDEKİLER Önce havuç, biber,soğan ve Tereyağı Un sarımsak çevirilir.Sonra un ve Havuç su Biber Soğan ile hepsi bir güzel yoğurulur ve Sarımsak Tuz bir iki gün mayalanmaya Su bırakılır.Sonra hamurun birazı Salça tencereye alınır.Yavaş yavaş su ekleyerek rondoyla çekilir.Kısık ateşte yavaş yavaş pişirilir ve tereyağıyla salça eritilerek servis aldığımız tarhananın üzerine dökülür.Herkese Afiyet Olsun. Ravza/İTO ŞEHİT ER DURSUN SIVAZ İLOKULU-ASİYE MEMİŞ

tarhana YAPILIŞI: İÇİNDEKİLER First, the carrots, peppers, Butter onions and garlic are Flour roasted. Then the flour Carrot and water are added. Pepper With it, they are kneaded Onion well and left to ferment for Garlic a day or two. Then a little Salt of the dough is put into the Water pot. It is pulled with the Tomato paste rondo, slowly adding water. Slowly over low heat Butter and tomato paste are melted and poured over the tarhana we serve. Enjoy your meal. Ravza/İTO ŞEHİT ER DURSUN SIVAZ PRIMARY SCHOOL- ASIYE MEMIS

KEŞKEK içindekiler ğ300 gr dövme bu day 100 gr beyaz nohut ğ5,5 su barda ı su 750 gr kemikli koyun eti ğ60 gr tere ya ı Kara biber Tuz Kırmızı toz biber yapılışı ğ ğNohut ile bu dayı 2,5 su barda ı su ile bir gece önceden ş ğıslatın. Eti ha layın. Nohut ile bu dayın suyunu süzüp ete ğilave edin. Tereya ının yarısına su, kara biber ve tuzu ğ şekleyip bu day lapa oluncaya kadar 75 dakika pi irin etin ş ğkemiklerini ayırıp üzerine ilave edin . Ke ke i büyük bir ş ştencereye alın tahta ka ıkla ezerek karı tırın. Üzerine ş ğkırmızı pul biberle birlikte kızdırılmı tere ya ı ilave edin. Afiyet olsun. HİRA/ ITO SEHIT ER DURSUN SIVAZ PRIMARY SCHOOL

KEŞKEK ingredients 300 grams of cracked wheat 100 g white chickpeas 5.5 glasses of water 750 g of bone-in mutton 60 g butter Black pepper Salt Red powdered pepper instructions Soak the chickpeas and wheat in 2.5 cups of water overnight. Boil the meat. Drain the chickpeas and the wheat and add the water to the meat. Add water, black pepper and salt to half the butter, cook for 75 minutes until the wheat becomes mushy, separate the bones of the meat and add it. Take the wish in a large saucepan and mix it by crushing it with a wooden spoon. Add the heated butter with the red pepper. Enjoy your food. HİRA/ ITO SEHIT ER DURSUN SIVAZ PRIMARY SCHOOL

katmer ingredients 1 glass of water M lk 1 glass of water 1 teacup of o l 1 pack of nstant yeast 1 teaspoon salt 5 glasses of flour, For break 200 g butter 1 teacup of o l For the above 1 egg yolk 1 teaspoon of yogurt directions 1. Warm m lk, water and yeast are put nto the knead ng bowl to melt. 2. Add o l, salt and flour l ttle by l ttle and knead t. A soft dough s obta ned. 3. Allow t to ferment for 45 m nutes. 4. Add butter and a l ttle sunflower o l and melt. 5. D v de the dough nto 4 equal parts. The f rst p ece of dough s floured and rolled out w th a roll ng p n. It s th nned by pull ng the edges of the dough by o l ng. 6. The opened dough s closed n a square shape by br ng ng the oppos te s des overlapp ng. 7. The second dough s floured and opened and o led. The f rst dough that we make n a square shape nto the opened fatty dough, 2. Put t n the dough, fold the edges so that t s square aga n and place t on the bak ng tray. 8. Let's make parallel cuts to be obl que w th a kn fe to the dough n the tray. 9. Let's make the rema n ng 2 dough n the same way and place t on the tray. 10. Let's spread the dough by m x ng the egg yolk and yogurt. 11. It s baked n 180 ° oven unt l the top s browned. H.Emre /İTO ŞEHİT ER DURSUN SIVAZ İLKOKULU-ASİYE MEMİŞ

katmer ingredients 1 su bardağı süt 1su bardağı su 1 çay bardağı sıvı yağ 1 paket nstant maya 1 tatlı kaşığı tuz 5 su bardağı un, Arası ç n 200 gr tereyağı 1 çay bardağı sıvı yağ Üzer ç n 1 yumurta sarısı 1 tatlı kaşığı yoğurt directions 1. Yoğurma kabı ç ne ılık süt, su ve maya koyularak er mes sağlanır. 2. Üzer ne sıvı yağ, tuz ve un azar azar eklen p, yoğurulur. Yumuşak b r hamur elde ed l r. 3. 45 dak ka mayalanması ç n beklen r. 4. Tereyağı ve b raz Ayç çek yağı eklenerek er t l r. 5. Hamur 4 eş t parçaya bölünür. İlk hamur parçası unlanarak oklava le açılır. Yağlanarak hamurun kenarlarından çekerek ncelt l r. 6. Açılan hamurun karşılıklı kenarları üst üste get r lerek kare şekl nde kapatılır. 7. İk nc hamur da unlayıp açılarak yağlanır. Açılan yağlı hamurun ç ne kare şekl nde yaptığımız b r nc hamuru,2. Hamurun ç ne koyup kenarlarını tekrar kare olacak şek lde katlayıp fırın teps s ne yerleşt rel m. 8. Teps dek hamura bıçakla verev olacak şek lde paralel kes kler atalım. 9. Kalan 2 hamuru da aynı şek lde yaparak teps ye yerleşt rel m. 10. Hamurların üzer ne yumurta sarısı ve yoğurdu karıştırarak sürel m. 11. 180° fırında üzer kızarana kadar p ş r l r. H.Emre /İTO ŞEHİT ER DURSUN SIVAZ PRIMARY SCHOOL ASIYE MEMIS

Abdullah HABİBE DANIŞ

Local Flavors From Konya Bread With Meat A food similar to pita with minced meat, unique to Konya and its surroundings. Mutton, onion, tomato and pepper are mixed thoroughly and spread on the dough that is opened lengthwise and baked in the bread oven. The unit is sometimes in the form of meters and sometimes in the shape of ''half'' each meat bred pita is called a half. It is consumed with buttermilk especially served to guests at wedding and circumcision ceremonies.

Aysuda Habibe Danış Kemal Rızvanoğlu İlkokulu

ZERDE Zerde from ottoman times to the present Until and still meetingsindispensable. It was among the desserts. ZERDE which was known as mourning in ancient times. Later weddiings and special to be served in days started. ZERDE's this is donelade the reason for the series is. Kofrasin became gume hair color, similar to sun and gold. It is the most preferred dessert in KONYA during its most special days...

Vesile Habibe Danış Kemal Rızvanoğlu İlkokulu

GOMBO Contents: 250 gr flower okrra.Finelly chopped onion meat finely chooped cubed,tomatopaste,blackpepper,salt FABRİCATION First,boilthe okra in water with lemom salt 2 fry the onions in oil.3. Add the meat and roast it. Roast the tomato paste and boiled okra.Pour 1 lemon on it.5.Pour 5 glasses of water into it.Add the black pepper and salt.6.Boil 15 minutes.Turn off the heat when it is cooked over low heat. BON APPETIT...



OVEN KEBAB Description of Konya oven kebab: Balır basin used for cooking, forearm and rib parts of sheep are used. These parts of the sheep are placed in a copper bowl. It is cooked in oak wood in its own oil by adding some water and salt. Kemal Rızvanoglu Primary School

Emir Yusuf Habibe Danış Kemal Rızvanoğlu İlkokulu

Konya cuisine is a magnificent formation that developed in Seljuk palaces and kneaded with Mevlevi adaptations and men. It would be enough to say that the first kitchen-related equipment started in the Mevlevi kitchen, and that the first chef (Ateşbazı-Veli), whose name was probably made a mausoleum in the world, is in Konya, it will be enough to indicate the splendor of Konya cuisine. One of the most popular dishes in Konya is TİRİT. SOP

Yusuf Habibe Danış Kemal Rızvanoğlu İlkokulu

KONYA LOCAL FLAVORS WATER PASTRY IT IS THE MOST PREFERRED DISH IN KONYA'S BANQUET TABLES. THE TREATMENT TABLES WHICH HAVE TURNED INTO PASTA AND BULGUR FOOD TODAY, REFLECT AN ELEGANT TASTE FROM CENTURIES. THIS LOCAL TASTE IS AVAILABLE WITH Minced Meat, Cheese and VARIETIES.

DURU/-Bakırköy Vocat onal and Techn cal Anatol an H gh School Appl cat on K ndergarten5 Age Class-Çölban DAYIOĞLU

ÖMER/-Bakırköy Vocat onal and Techn cal Anatol an H gh School Appl cat on K ndergarten 5 Age Class-Çölban DAYIOĞLU

BEREN

RÜMEYSA







Juicy meatballs with googlpatates recipe Materials: 3 medium potatoes 250 grams ground beef 2 tablespoons flour 2 tablespoons tomato paste 2 cloves crushed garlic 2 tablespoons infertility bulgur 2 tablespoons liquid oil Chili pepper 1 onion Paprika Salt Black pepper Preparation: Our first job will be to prepare the meatballs. Add bulgur, garlic, spices and salt on top of the mince and mix well, that is, knead. If you want it to wait a little, you can stretch it out and put it in the fridge. In this way, the meat is rested. The hardest part of the job is rolling the mince. Roll the minced meat in your hands and throw it into a bowl with flour. Now let's start peeling the onions. Let's pour liquid oil into the pot and put it on the stove. Chop the onions and throw them in the pot. Wait until the onion turns pink. Then pour in the tomato paste. Continue to cook, stirring. Chop the potatoes into cubes. Let's fry for another 2-3 minutes. And then potatoes Huriye-ATATÜRK PRIMARY SCHOOL-Hacer Yüksekdağ



Long Pumpk n 500g dried long squash 250g cubed meat 2 medium onions 1/2 cup liquid oil Half a bunch of parsley 1 bowl of boiled chickpeas (peeled and cut in half) Salt Long pumpkins 3 cm in size diced boiled water is filtered. Onions are chopped into cubes, roasted until pink, paste is added. Add the cubed meat and chickpeas that we have already boiled. Add the squash to it. Add 1 cup broth. Cook over low heat until boiling. After cooking, add finely chopped parsley. If desired, love is made with garlic yogurt. Elif-Atatürk Prımary School-Hacer Yüksekdağ

KEMAL RIZVANOĞLU İLKOKULU AZRANUR

KEMAL RIZVANOĞLU İLKOKULU AYBUKENUR

KEMAL RIZVANOĞLU İLKOKULU M.İHSAN

Tasnime/school chobene 2 Metouia Tunisia Radhia Haj Ahmed

Tayssir /primary school Chobene 2 Metouia, TUNISIA Radhia Haj Ahmed

Maram# Primary school Chobene 2 Metouia Tunisia Radhia Haj Ahmed

E. DEMİR , Z. ŞEN / KARATAY KOCATEPE PRIMARY SCHOOL- MELİKE ÇEVİK

KARATAY KOCATEPE PRIMARY SCHOOL A. KAYA , B. EZGİNCİ / KARATAY KOCATEPE PRIMARY SCHOOL- MELİKE ÇEVİK

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AFİYET OLSUN BON APPETİT!