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Drinking coffee is a unique pleasure for Turks. A cup of Turkish coffee is endowed with a variety of important connotations for Turks: friendship, affection and sharing. This is best illustrated in the old saying: "A single cup of coffee can create...
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After the hidden flavours of a high quality coffee have been brought out by roasting, the coffee must undergo one more process before it can be prepared: "grinding". Every type of coffee is ground differently. From the finest to the most coarse...
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Roasting is the briefest yet most important and painstaking stage in coffee production. This process carries a heavy weight of responsibility. Both time and money can be lost in a brief moment of carelessness, rendering the labour of hundreds of people...
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Coffee tasting, also called "cupping", is the sensory evaluation of coffee, which assesses more than just taste. The senses of smell, taste and "feel" are all involved in this analysis. Smell and taste are very dependent on each other...
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As coffee and coffeehouses became an integral part of social culture, coffee became the only drink in the world to have spawned a whole related culture. Ever since the first coffeehouse opened in Istanbul in 1554, coffee has had a tremendous impact on...
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Coffee reached North America in 1668. The first coffeehouse in New York, "The King's Arms", opened in 1696. In 1714, the Dutch presented Louis XIV with a coffee sapling from their plantations on Java. The sapling was planted in the royal...
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Istanbul was introduced to coffee in 1543 during the reign of Sultan Suleiman the Magnificent by Özdemir Pasha, the Ottoman Governor of Yemen, who had grown to love the drink while stationed in that country. Coffee soon became a vital part of palace cuisine...
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Measurements for Turkish Cooking 1 tablespoonfull = As much as the spoon can hold Oven Temperatures: 375 F = 180 C 400 F = 200 C 425 F = 220 C 1/4 tsp = 1 ml 1/2 tsp = 2 ml 1 tsp = 5 ml 1 tbsp = 15 ml 3 tsp = 1 tbsp 1 cup = 250 ml 3/4 cup = 175 ml 2/3...
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Beyaz Peynir
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Pide is another kind of bred.
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Simit is a popular food in Turkey.It is good to eat with chese and Turkish Tea
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Marmara Birlik Gemlik Black Olive Best olives From Turkey
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Willow - Söğüt This large tree with its deeply fissured bark and hanging branches are a well-known site in river and wetland areas. The bark is normally used, although the leaves can also be used. It is a bitter, astringent herb with cooling properties...
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Watercress - Su Teresi This water-loving herb contains a volatile mustard oil and has pungent tasting leaves. Tiny white flowers are produced. The leaves and shoots are used. It is a pungent bitter herb, which helps to remove toxins, boosts digestion...
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Valerian - Kediotu It is a perennial herb with short rhizomes and aromatic, feathery leaves, with small pink or white flowers. The rhizomes, roots, and essential oil are used, but it is mostly the dried root that is used for internal applications. Valerian...