The Turkish breakfast table is decorated with various varieties and historical dishes that the Turks have preserved and eaten for hundreds of years among the traditions of the month of Ramadan, especially since Turkish cuisine is one of the richest international cuisines. The table includes appetizers such as vegetable salad, main course, Ramadan syrup, dessert, and Ramadan Bedsi.
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And in this series of Chef Ramadan Today, which Al Jazeera Net continues to present throughout the blessed month, the Turkish chef Amar Allah Zelli offers us a Ramadan table from the Turkish capital, Ankara.
Turks offer Ramadan syrup or “Ramazan Şerbeti” (Ramazan Şerbeti) in particular during the month of Ramadan, due to its effect on resisting thirst, and because it is a light drink that the fasting person can start by drinking it without feeling full early, and it is made home or bought ready-made from food stores.
The Turks knew this drink in the 11th century, and the word “sherbet” was derived from the word “syrup” in Arabic, and Turkish heritage research indicates that “sherbet” was one of the favorite drinks of the Sufi poet Jalaluddin Al-Rumi.
Ingredients: a liter and a half of water.
1 cup or less sugar (to taste).
Two cinnamon sticks.
A small spoon of cloves.
A red plum, chopped.
5 grapes of red grapes.
A cup of cherries. Advertising
Preparation: Put the ginger, cloves and cinnamon sticks in a saucepan, then pour water over it and let it boil.
After boiling a few minutes we add sugar, then pour out the remaining ingredients and continue boiling 20 minutes.
Remove it from the stove, and after the syrup has cooled well, drain it with a fine filter and serve it to the fasting people.
As soon as Ramadan is announced in Turkey, bakeries start preparing Ramadan bread, known in the country as “Rmazan Pidesi”.
Due to the importance of this type of bread, and the continuation of closure and prohibition measures due to the Corona epidemic, Turkish municipalities deliver Ramadan bread free of charge to homes to preserve the traditions and joy of the holy month.
This type of pastry began to be served between 1600 and 1700 AD, during the Ottoman Empire, and it was associated with the Iftar and Suhur tables in Ramadan.
Ingredients: 3 cups of flour.
A glass of milk.
Two tablespoons of yogurt.
Two tablespoons of olive oil.
Two teaspoons of yeast.
1 teaspoon of salt.
1 teaspoon of sugar.
Egg yolk, beaten and mixed with a teaspoon of Nescafe.
Sesame, to taste.
Nigella sativa, as desired.
Method: Put the milk and yogurt in a saucepan over the stove to keep it warm (not hot).
Then we add yeast and sugar and mix the ingredients, then cover the saucepan and let it react.
Sift the flour and salt in a bowl, add olive oil to it, then mix the milk, then knead the ingredients to get a cohesive dough.
Brush the dough with a little olive oil, cover it, and then leave it aside to ferment for an hour.
Cut the dough into balls, then roll the ball in a circular motion and thicken 1 cm in an oven mold greased with a little olive oil.
Fried chicken with tomato and mint (tavuk sote)
Ingredients: Two tablespoons of oil.
300 grams of chicken breast (diced).
A piece of green pepper.
Two grains of sweet red pepper.
One tomato, chopped.
Small spoon of salt.
A teaspoon of black pepper.
A teaspoon of dried mint.
How to prepare: Put two tablespoons of oil in the pan, add 300 grams of chicken, chopped into small pieces and fry over a high heat.
Add one chopped onion over the cooked chicken and continue frying, then add two green chopped peppers, then add one tomato and two sweet red peppers to the pan.
After pouring a little water, add a teaspoon of salt, black pepper, hot pepper and dried mint and mix them well, and when they are cooked well we transfer it to a serving plate.
Turkish cuisine includes more than 200 kinds of soups, with yellow lentil soup and isogelin (Ezogelin Çorbası) at the top.
Ingredients: yellow lentils.
Coarse bulgur soaked.
Salt and Pepper.
How to prepare: Put the water in a saucepan, add mint and onions, then add the soaked rice, lentils and soaked bulgur, and leave the ingredients on the fire until they are done.
Then add the tomato sauce, and leave the ingredients with the sauce until it is softened with pepper and salt.
Serve hot soup with pieces of fresh lemon and a piece of “Al Baida” bread.
Although Turkish cuisine is known for its sweets, especially baklava, this dessert is not common during Ramadan, especially on traditional iftar tables.
Güllaç sweets are at the forefront of sweets made and served by the Turks during the month of Ramadan, and their frequent display in stores is evidence of the advent of the month of Ramadan.
The gullaj derives its name from the addition of flower water to it, as the flower is called “gul” in Turkish.
Turks offer this type of dessert during Ramadan in order to preserve the Ottoman traditions, and because it is a light and non-fat type of sweets in line with fasting.
The ghallaj was made for the first time in Turkey in the middle of the 15th century, and the purpose of its manufacture was to provide a kind of sweets to the princes that would not cause them to disturb the stomach after the Ramadan Iftar.
Ingredients: Half a kilo of “dry yufka” dough (a type of Turkish pastry).
Margarine or vegetable oil.
Two tablespoons of sugar and grated nuts (optional).
Orange blossom water.
A glass of milk.
Qatar “sugar syrup”.
How to prepare: Bring a medium-sized tray and spread it with ghee, then spread the yufka chips, then spread them with ghee and sprinkle inside the coconut mixed with sugar, nuts and flower water, then roll the chips in a cylindrical shape and cut them evenly squares and sprinkle the milk on them.
Repeat the previous step with the rest of the amount, and place the boxes of the bellows into the tray and rub the ghee well on the face. We put the clamp tray in the oven at a temperature of 180 for about 20 minutes, then take it out and water it with the syrups well while it is hot.