VACATION IN A BOXLET YOU SEE TURKEY Over the years, Turkey has played a role in iconic blockbusters including Bond movies and Oscar-nominated films. But Turkey has a thriving film

Sunrise in Cappadocia

VACATION IN A BOX

Can’t make it to Turkey this year? We’ll bring it to you. This box includes everything you need to recreate a tranquil morning in Cappadocia with home furnishing accessories, recipes, music, movies and even some activities to try at home. It’s everything you need to set the scene, just add a little imagination.

5 SONGS TO SET THE MOODTurkish music is influenced by both traditional Middle-Eastern sounds and Western styles. Pop music made its way onto the Turkish scene in the 1990s as the economy and society opened up. At the same time, an underground music scene emerged producing the alternative Turkish rock, electronica, hip-hop, rap and dance music that thrives today. These music artists seamlessly combine traditional Turkish style with modern sounds.

1. Eskidendi Cok Eskiden – Sezen Aksu (2005)

2. Saçler –Kalben (2016)

4. Yolla – Tarkan (2017)

3. Yanarim – Sertab Erner (2016)

5. Ne Var Ne Yok – Büyük Ev Ablukada (2012)

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5 MOVIES THATLET YOU SEE TURKEYOver the years, Turkey has played a role in iconic blockbusters including Bond movies and Oscar-nominated films. But Turkey has a thriving film industry of its own called Yeşilçam, named after the street in Istanbul where many actors, directors, crew members and studios were based. Between the 1950s to the 1970s, 250 to 350 Yeşilçam films were produced annually. This list includes Hollywood favourites and traditional Yeşilçam films.

1. Gele Uzun Sürer (2011)

2. Once Upon a Timein Anatolia (2011)

3. The Ottoman Lieutenant (2017)

4. Selvi Boylum Al Yazmalim (1977)

All titles are trademarks™ and/or registered® trademarks of their respective holders. Use of them does not imply any affiliation with or endorsement by them. IKEA does not own any of trademarks™ and/or registered® trademarks."

5. Babam ve Oglum (2005)

½ tsp. salt1 tbsp. fresh lemon juice2 tsp. pomegranate molasses1 tsp. ground cumin½ tsp. dried red pepper flakes¾ cup extra-virgin olive oilbread or pita chips to serve

5 RECIPES TO GIVE YOUA TASTE OF TURKEYTurkish food is a fusion of European and Middle Eastern flavours. Its iconic dishes vary from region to region with coastal cities eating more fish, central cities using less spices and the olive-growing western region relying heavily on olive oil. Although known mainly for meat-based foods like kebabs,

traditional Turkish meals largely revolve around rice, vegetables and bread. Pick up some essentials from our Swedish Food Market and give these traditional recipes a try.

MUHAMMARAOriginally from Syria, this dip has evolved to become a staple of Turkish cuisine.

INGREDIENTS:

1 jar roasted red peppers, drained⅔ cup fresh breadcrumbs⅓ cup walnuts, toasted lightly and chopped fine2 to 4 garlic cloves, minced and mashed to a paste with ½ teaspoon salt

INSTRUCTIONS:

1) In a food processor blend together the peppers, breadcrumbs, walnuts, garlic, lemon juice, pomegranate molasses, cumin, red pepper flakes and salt to taste until the mixture is smooth. With the motor running add the oil gradually.

2) Transfer to a bowl and serve it at room temperature with the pita chips or bread.

MERCIMEK ÇORBASI (LENTIL SOUP)This hearty red lentil soup is popular at all times and mainly throughout the cold seasons.

INGREDIENTS:

1 small onion1 small carrot1 small potato¾ cup red lentils1 tsp. cumin powder

salt & pepper to taste6 cups water2 tbsp. butter or margarine1 tbsp. all-purpose flourhot pepper flakes for garnish

INSTRUCTIONS:

1. Coarsely chop onion, carrot and potato then place into a large saucepan. Add the red lentils, cumin, salt and pepper and water. Bring to a boil then reduce the heat to low and cover.

2. Let the mixture simmer slowly until the vegetables are very soft and the lentils fall apart. Remove the pan from the heat.

3. To make a smooth mixture, blend the soup using a food processor or immersion blender.

4. In a small skillet, melt the butter or margarine and then add the flour. Stir the mixture for a few seconds then add it to the soup (don't let the flour burn).

5. Stir well, then let the soup simmer on low for about 15 minutes. Adjust the seasonings to your taste.

6. If the soup seems too thick add a little more water. Serve with hot slices of crusty bread* and lemon wedge.

*Available in the bakery at IKEA Jebel Ali in Festival Plaza Mall.

This Turkish breakfast is often served with bread. It’s easy tocustomize so feel free to add your favorite cheese and veggies.

INGREDIENTS:

3 tbsp. olive oil1 onion, finely chopped3 green peppers, chopped4 cups chopped tomatoes4 cloves garlic, sliced3 green onions½ tsp. salt6 eggs¼ tsp. black peppermint leaves for garnishfresh baguette*

2) Add in tomatoes, garlic and 2 green onions. Let it simmer for 10-15 minutes stirring frequently until it thickens. Sprinkle salt over it.

3) Using a spoon make room for each egg and break eggs into those hollows. Let it simmer uncovered until the eggs are slightly cooked for 8-10 minutes. Use a spoon to break the yolk and scramble the eggs.

4) Sprinkle ground black pepper over it.

5) Garnish with remaining chopped green onion and mint leaves. Serve in the pan with fresh baguette*.

*Available in the bakery at IKEA Jebel Ali in Festival Plaza Mall.

INSTRUCTIONS:

1) Heat olive oil in a pan. Add in chopped onion and green peppers, sauté until tender.

MENEMEN

PIDEThis traditional flatbread is one of the most popular snacks in Turkey. It can be filled with whatever you like. In fact, some bakeries in Turkey let locals bring their own fillings to be cooked into their pide in a traditional stone oven.

INGREDIENTS FOR DOUGH:

300 gr all-purpose plain flour1 tsp. salt4 tsp. dried yeast (2 packs of 7gr dried yeast)1 cup warm water3 tbsp. olive oil

1 medium onion, finely chopped400g ground beef½ green bell pepper2 medium tomatoes, deseeded and diced

1 tbsp. lemon juice1 tbsp. olive oilsalt & pepper to taste1 egg and 1 tbsp. olive oil to brush the pide

INGREDIENTS FOR MINCED

BEEF AND VEGGIE TOPPING:

INSTRUCTIONS:

1. Empty dried yeast in small bowl and stir in ½ cup warm water until yeast dissolves. Set aside for about 5 minutes until yeast mixture gets frothy.

2. Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Pour in the remaining ½ warm water to the flour mixture.

3. Knead for 3-5 minutes until you get a soft, smooth dough. Place the dough in large bowl and cover with a cling film. Leave it in a warm place for 1 hour; it will double in size.

4. In the meantime, preheat the oven to 180℃ and prepare your filling. Heat 1 tbsp. olive oil in a wide heavy pan and stir in the onions and peppers.

5. Sauté the onions and peppers for 2-3 minutes over medium heat, until they start to soften. Stir in the tomatoes and sauté for another 2 minutes. Pour in the lemon juice and season with salt and ground black pepper. Turn the heat off.

6. Place the ground meat in a bowl and combine the cooked vegetables with the ground meat, mix well.

7. Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide it into two balls. Then roll the dough balls into 2 oval shapes of 20cm x 40cm with ½ cm thickness.

8. Line a large baking tray with baking paper and place the 2 oval flat breads on the tray.

9. Spread the filling evenly over the 2 flat breads, leaving 2cm at the edge as a border. Fold in the sides and squeeze the oval dough at each end to make it pointy.

10. Beat an egg in a small bowl and mix it with 1 tbsp. olive oil. Brush the edges of dough with this mixture. Bake for 25-30 minutes, until the pides are golden brown and crispy at the edges.

LOKUM (TURKISH DELIGHT)This iconic sweet treat dates back to the 1700s. It’s delicious, chewy and popular around the world.

INGREDIENTS:

4 cups granulated sugar1 ¼ cups corn starch1 tsp. cream of tartar4 ¼ cups water

1 tbsp. lemon juice1 ½ tbsp. rose water1 cup confectioner's sugar1 tsp. vegetable oil

INSTRUCTIONS:

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

2. In a saucepan, combine the lemon juice, sugar and 1 ½ cups of water and set on medium heat. Stir constantly until the sugar dissolves. Allow the mixture to boil. Then reduce the heat to low and allow it to simmer until the mixture reaches 115℃ on a candy thermometer. Remove from the heat and set aside.

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

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

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

6. Once it has cooled overnight, sift together the confectioner’s sugar and the remaining corn starch.

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

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

1. Start in a line with arms in a V hold. You should keep fairly close to your neighbour on the right throughout the dance.

2. Step forward with your right foot but keep your weight on both feet. Bounce twice with both feet on the ground. Repeat this 'step and two bounces' with the left, then with the right again.

3. Touch the left foot slightly in front on the right, then lift it.

4. Step to the side with the left, followed by two bounces as in the earlier steps.

5. Touch the right foot in front of the left, then lift it.

6. The bounces (and the touch-lifts) produce a constant pulse throughout the dance.

THE HALAY (TRADITIONAL TURKISH DANCE)This traditional dance is often done at big celebrations, like weddings. Dancers stand in a line, holding hands up and step to the beat of music that starts slow and speeds up, getting more and more lively.

Sunrise in CappadociaCan’t make it to Turkey this year? We’ll bring it to you. This box includes everything you need to recreate a tranquil morning in Cappadocia with home furnishing accessories, recipes, music, movies and even some activities to try at home. It’s everything you need to set the scene, just adda little imagination.

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