Waste Not Want Not OSMANELİ 75.YIL ANADOLU LİSESİ.

Waste Not Want Not

OSMANELİ 75.YIL ANADOLU LİSESİ

FOOD AROUND THE WORLD

TURKISH CUISINE

Variety of Turkish

Turkish cuisine is largely the heritage of Ottoman cuisine.Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, and a wider use of seafoods. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (hamsi), has been influenced by Balkan and Slavic cuisine, and includes maize dishes. The cuisine of the southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe (kanafeh).

Kebabs

Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia is famous specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme

CULINARY CUSTOMS

Simit is a circular bread with sesame seeds. Common breakfast item in Turkey.

A typical Turkish breakfast consists of cheese (beyaz peynir, kaşar etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. Sucuk (spicy Turkish sausage), pastırma, börek, simit, poğaça and soups are eaten as a morning meal in Turkey. A common Turkish speciality for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Invariably, Turkish tea is served at breakfast.

Homemade food is a must for Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (in the winter), followed by a dish made with vegetables or legumes boiled in a pot (typically with meat or minced meat), then rice or bulgur (crushed wheat) pilaf in addition of a salad or cacık (made from diluted yogurt and minced cucumbers). Another typical meal is dried beans cooked with meat or pastırma mixed or eaten with rice pilav and cacık.

Imam Bayildi with Borek and Lahmacun

Vegetable dishes

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkish sulu yemek literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil (zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.

Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, courgettes, or Zucchini in the U.S. (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat and/or rice mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, rice with spices and/or minced meat.

Sarmaand Turkish style yaprak sarma

Mercimek köfte, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.

Imam bayildi is a version of karnıyarık with no minced meat inside. It can be served as a meze as well.

Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill and/or cheese and flour. It can be either fried or cooked in the oven.

Rice pilaf can be served either as a side dish or main dish but bulgur pilavı (pilav made of boiled and pounded wheat -bulgur) is also widely eaten. The dishes made with kuru fasulye (white beans), nohut (chickpeas), mercimek (lentils), börülce (black-eyed peas), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.

Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink

A plate of piyaz and A plate of kısır decorated with green olives and cucumber pieces

A Turkish meal usually starts with a thin soup (çorba). Soups are usually named after their main ingredient, the most common types being; mercimek (lentil) çorbası, yoghurt, or wheat (often mashed) called tarhana çorbası. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people. The most common soups in Turkish cuisine are;

Buğday aşı/Yoğurt Çorbası/Ayran Çorbası (which can be served hot or cold)

Lahana Soup (With cabbage) Bademli Tavuk (Chicken soup with almond) Düğün (Wedding soup) Ekşi Aşı Ezogelin Balık İşkembe Mercimek Şehriye Sumak Aşı Tarhana Domates Tutmaç (Lentil dish with) Yayla Yüksük

Mantı with yoghurt and garlic, spiced with red pepper powder and butter.

Desserts Baklava is prepared on large trays

and cut into a variety of shapes , Sütlaç or rice pudding.

One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachio or walnut. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and sarı burma.

Kadaif ('Kadayıf') is a common Turkish dessert that employs shredded yufka. There are different types of kadaif: tel (wire) or Burma (wring) kadayıf, both of which can be prepared with either walnut or pistachio. Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç (rice pudding), keşkül, kazandibi (meaning the bottom of "kazan" because of its burnt surface), and tavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). A speciality from the Mediterranean region is haytalı, which consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.

Helva (halva): un helvası (flour helva is usually cooked after someone has died), irmik helvası (cooked with semolina and pine nuts), yaz helvası (made from walnut or almond), tahin helvası (crushed sesame seeds), kos helva, pişmaniye(floss halva).

Other popular desserts include; Revani (with semolina and starch), şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi, lokma.

Güllaç is a "Ramadan" dessert which consists of very thin large dough layers put in the milk and rose water, served with pomegranate seeds and walnut. The story tells that in the cuisines of the Palace, those extra thin dough layers were prepared with "prayers" as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.

Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the of Muharrem.

Bulgarian Cuisine

Bulgarian cuisine is a representative of the cuisine of Southeastern Europe. Essentially South Slavic, it shares characteristics with other Balkans cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse. Famous for its rich salads required at every meal, Bulgarian cuisine is also noted for the diversity and quality of dairy products and the variety of Bulgarian wines and local alcoholic drinks such as rakia, mastika and menta. Bulgarian cuisine features also a variety of hot and cold soups, an example of a cold soup being tarator. There are many different Bulgarian pastries as well such as banitsa.

Most Bulgarian dishes are oven baked, steamed, or in the form of stew. Deep-frying is not very typical, but grilling - especially different kinds of meats - is very common. Pork meat is the most common meat in the Bulgarian cuisine. Oriental dishes do exist in Bulgarian cuisine with most common being moussaka, gyuvetch, and baklava. A very popular ingredient in Bulgarian cuisine is the Bulgarian white brine cheese called "sirene" . It is the main ingredient in many salads, as well as in a variety of pastries. Fish and chicken are widely eaten and while beef is less common as most cattle are bred for milk production rather than meat, veal is a natural byproduct of this process and it is found in many popular recipes. Bulgaria is a net exporter of lamb and its own consumption of the meat is prevalent during its production time in spring.

Traditionally Bulgarians have consumed a notable quantity of yoghurt per head

Soups

TaratorBob chorbaShkembe chorbaKurban chorbaTelesko varenoTomato soup with cheeseSoup TopchetaCold Gardening soup Fisherman's SoupChicken SoupMushrooms SoupNettle soupMilk soup with or without cheese

Skara

Banitsa

Chicken

Moussaka is an eggplant based dish

A pile of mekitsi with jam. Mekitsi is a traditional Bulgarian dish made of kneaded dough made with yoghurt that is deep fried.

Desserts

Baked pumpkin with walnuts.

A tahini-based halva with pistachios

Kazanlak donuts.Kozunak as prepared in Bulgaria

Portuguese Cuisine

Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal’s former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley.

Breakfast is traditionally just coffee and a bread roll with butter, jam, cheese or ham. Lunch, often lasting over an hour is served between noon and 2 o'clock or between 1 and 3 o'clock, and dinner is generally served late, around or after 8 o'clock. There are three main courses, lunch and dinner usually include soup. A common soup is caldo verde with potato, shredded kale, and chunks of chouriço sausage. Among fish recipes, bacalhau (cod) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from sheep or goat's milk, and include the queijo da serra from the region of Serra da Estrela. A popular pastry is the pastel de nata, a small custard tart sprinkled with cinnamon

Fish and seafood

Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe's highest fish consumption per capita and is among the top four in the world for this indicator. Fish is served grilled, boiled (including poached and simmered), fried or deep-fried, stewed (often in clay pot cooking) or even roasted.

Bacalhau à minhota (one of the Portuguese bacalhau dishes )

Amêijoas à Bulhão Pato Portuguese clam dish

Meat and Poultry

Eating meat and poultry on a daily basis was historically a privilege of the upper classes. Meat was a staple at a nobleman's table during the Middle Ages. A Portuguese Renaissance chronicler, Garcia de Resende, describes how an entrée at a royal banquet was composed of a whole roasted ox garnished with a circle of chickens. A common Portuguese dish, mainly eaten in winter, is cozido à portuguesa, which somewhat parallels the French pot au feu, the Spanish cocido, the New England boiled dinner or the Costa Rican casado. Its composition depends on the cook's imagination and budget. A really lavish cozido may take beef, pork, salt pork, several types of enchidos (such as cured chouriço, morcela and chouriço de sangue, linguiça, farinheira, etc.), pig's feet, cured ham, potatoes, carrots, turnips, chickpeas, cabbage and rice. This would originally have been a favourite food of the affluent farmer, which later reached the tables of the urban bourgeoisie and typical restaurants

Feijoada à transmontana influenced the cuisine of other territories like Brazil, where a feijoada become the national dish

Vegetables that are popular in Portuguese cookery include tomatoes, cabbage, and onions. There are many starchy dishes, such as feijoada, a rich bean stew, and açorda, a thick bread-based casserole generally flavoured with garlic and coriander or seafood. Many dishes are served with salad usually made of tomato, lettuce, and onion flavoured with olive oil and vinegar. Potatoes and rice are also extremely common in Portuguese cuisine. Soups made from a variety of vegetables are commonly available, one of the most popular being caldo verde, made from potato purée, thinly chopped kale and slices of chouriço.

British Cuisine

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala."

British dishes include fish and chips, the Sunday roast, steak and kidney pie, and bangers and mash. British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cornish pasties, the Yorkshire pudding, Arbroath Smokie, and Welsh cakes.

Main meal dishes in England Roast Beef Yorkshire Pudding Toad-in-the-Hole Roast Meats Fish and Chips Ploughman's Lunch Cottage Pie Shepherd's Pie

Kippers for breakfast in England

Kedgeree, an example of an Anglo-Indian dishSome Anglo-Indian dishes derive from traditional British cuisine, such as roast beef, modified by the addition of Indian-style spices, such as cloves and red chillies. Fish and meat are often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt, and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.

Scottish cuisine: Haggis, neeps and tattiesScottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It shares much with British cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, lamb, potatoes, oats, and sea foods.

Welsh cuisine Welsh cuisine has influenced, and been

influenced by, other British cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking.

Polish cuisine

If you want to try traditional Polish cuisine, stop counting your calories. Typical meals are very hearty and often contain a lot of meat. Just sampling them is enough to discover that they are really delicious and worth putting on a few ounces. The most recommendable dishes are: bigos, kotlet schabowy, pierogi and gołąbki (see below). Poles boast that their two basic products are bread and sausages.

The most typical ingredients used in Polish cuisine are sauerkraut, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. A meal owes it taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. The most popular desserts are cakes and pastries. A shot of vodka is an appropriate addition to festive meals and help you to digest the food.

Poland's culture has always integrated elements from its neighbours, and there are also many recipes of Jewish origin. Nowadays the Polish menu is still changing, being influenced by various, sometimes exotic tastes. Apart from traditional restaurants specialising in Polish cooking, restaurants serving Italian, French and Asian foods are mushrooming in Poland's cities, as well as vegetarian bars.

  Soups Chłodnik litewski: cold yoghurt-and-beetroot soup served with a

hard boiled egg, originally from Lithuania. Barszcz biały: sour thick wheat starch soup with marjoram, potatoes, sometimes with cream. Barszcz czerwony: refreshing beetroot soup with vegetables and sour cream or served clear with dumplings. Żurek: sour rye soup with potato, sausage or an egg, sometimes served in a bread loaf. Krupnik: barley soup with a smattering of vegetables and smoked meat. Kapuśniak: sour cabbage soup. Zupa ogórkowa: hot sour cucumber soup. Zupa koperkowa: dill soup. Rosół z kurczaka: golden chicken consommé with noodles. Zupa pomidorowa: tomato soup, often with rice or noodles. Grochówka: thick pea soup. Zupa grzybowa: mushroom soup with cream. Flaki wołowe: beef tripe soup.

Sweet Titbits Faworki: pastry twisters.

Galaretka: very sweet jellies. Makowiec: sweet poppy cake. Pączki: doughnuts. Sernik: delicious fat cheese cake. Szarlotka: cake with apples, sometimes served with whipped cream.

Vegetarian dishes Pierogi: very traditional small white

dumplings, larger than ravioli, filled with sauerkraut with mushrooms, cheese and potatoes or with fruit. They can be also with meat (z mięsem). Naleśniki: omelettes stuffed with jam, fruit, cottage cheese etc. and very similar to crepes. Knedle: potato dumplings stuffed with fruit, usually plums.

  Main Course - Other meat courses Baranina: roasted or even grilled lamb – great,

especially in the mountains. Klopsiki: meatloaf, often with tomato sauce. Bigos: appetizing, seasoned "hunter" stew made from sauerkraut with chunks of various meats and sausages, extremely traditional. Dziczyzna: game. Fasolka po bretońsku: cheap bean and sausage stew. Gołąbki: cabbage parcels originally from Lithuania, they are stuffed with meat or meat and rice. Kaszanka: grilled or baked solid pieces of buckwheat blended with pork blood and shaped as sausages. Szaszłyk: originally Caucasian dish; chunks of meat grilled on a spit.

Italian cuisine

Although Italians are known throughout the world for pizza, pasta, and tomato sauce, the national diet of Italy has traditionally differed greatly by region. Prior to the blending of cooking practices among different regions, it was possible to distinguish Italian cooking simply by the type of cooking fat used: butter was used in the north, pork fat in the center of the country, and olive oil in the south. Staple dishes in the north were rice and polenta, and pasta was most popular throughout the south. During the last decades of the twentieth century (1980s and 1990s), however, pasta and pizza (another traditional southern food) became popular in the north of Italy. Pasta is more likely to be served with a white cheese sauce in the north and a tomato-based sauce in the south.

Traditional Cotoletta alla milanese.

The main characteristics of Italian cuisine is its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazine in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata(DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients. Ligurian ingredients are quite different, and include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù).

Regional cuisines Each area has its own specialties,

primarily at regional level, but also at provincial level. The differences can come from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority placed on the use of fresh produce.

Tiramisu, dessert originally from Treviso

Venice and many surrounding parts of Veneto are known for risotto, a dish whose ingredients can highly vary upon different areas, as fish and seafood being added closer to the coast and pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. Made from finely ground maize meal, polenta is a traditional, rural food typical of Veneto and most of Northern Italy. It may find its way into stirred dishes and baked dishes and can be served with various cheese, stockfish or meat dishes: some polenta dishes includes porcini, rapini, or other vegetables or meats, such as small song-birds in the case of the Venetian and Lombard dish polenta e osei, or sausages. In some areas of Veneto it can be also made of a particular variety of cornmeal, named biancoperla, so that the colour of polenta is white and not yellow (the so-called polenta bianca). Beans, peas and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi (rice and peas). Veneto features heavy dishes using exotic spices and sauces. Ingredients such as stockfish or simple marinated anchovies are found here as well. Less fish and more meat is eaten away from the coast. Other typical products are sausages such as Soppressa Vicentina, garlic salami and Asiago cheese. High quality vegetables are prized, such as red radicchio from Treviso and white asparagus from Bassano del Grappa. Perhaps the most popular dish of Venice is fegato alla veneziana, thinly-sliced veal liver sauteed with onions.

ELİF KIRAL TURKISH DELEGATION WASTE NOT WANT NOT