Peach Iced Tea

(Buzlu Şeftali Çayı)

1 cup Turkish Tea (brewed tea + hot water)
3 ripe peaches, peeled, diced
3-4 tbsp natural honey, adjust the amount as you wish
2 fresh mint leaves
2 cups cold water

Add the peaches, mint and honey into the freshly brewed Turkish Tea. Put it aside to become tepid. Puree the mixture in the food processor or blender. Add the ice cold water. Blend for about 35-40 seconds.

If you like, you can add a couple of ice cubes. Serve immediately.

The benefits of the Peach Tea:
-Removes the bad breath
-Cleans the blood vessels
-Softens the bowels
-Clears the urinary tract
-Makes it easy to digest

Mulberry Sherbet

(Karadut Şerbeti)

2 cups mulberries
2/3 cup sugar
1 tbsp lemon juice
4 cups water

Place the mulberries and sugar in a medium sized pot. Crush (or wait for about an hour) the berries with the sugar using your hand. At this stage you should wear plastic glove to prevent coloring your hand. Add the lemon juice and water and simmer for about 15-20 minutes. Let it cool down. Then cover the bowl and leave in the fridge at least 4 hours*.
Place a strainer with cheese cloth on top over a bowl. Pour the mixture in it. At the end squeeze cloth the get all the juice out. Serve it with the ice cubes.

What is Sherbet?
Sherbet "şerbet" is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. There was no custom of drinking water during the meal; sherbet or compote taken in the end replaced the water in the Palaces. Sultans drank fruit juice, lime juice or a sherbet during meals. They used an embroidered porcelain or coconut shell spoon placed on a special open box.

Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented (with gilt flowers) glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.

Sherbet is still a traditional cold drink in Turkey. It is believed that sherbet has healing effects. In the gardens of the Ottoman Palace, spices and fruits to be used in sherbets were grown up under the control of pharmacists and doctors of the Palace.

Traditionally cold sherbet is served on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called "Lohusa Sherbet" lohusa şerbeti/ birth sherbet)" which is crimson in colour and is flavored with cloves and herbs.

Sherbet is made from fruit juices or extracts of flowers or herbs, combined with sugar, water and ice or snow. Depending on the season, types of fruit sherbets include; pear, quince, strawberry, apple, kizilcik (cornelian cherry), mulberries, pomegranate, bergamot, mint, strawberry, orange, etc. There is also a honey sherbet and a green coloured violets sherbet which is made by pounding violet-flowers and then boiling them with sugar.

Ayran with Fresh Mint Leaves

(Naneli Ayran)

3 cups plain Turkish yoğurt
~1/2 cup cold water
1 tsp salt
4-5 fresh mint leaves

First pound well the mint leaves using mortar and pestle. Then blend the mint paste with yoğurt, cold water and salt for about 35-40 seconds. Pour into the glasses. What could be better than to drink Ayran with Fresh Mint Leaves on a hot summer day:)

4 servings.

YOĞURT
Yoğurt has been an indispensable element on Turkish tables. It is consumed plain or as a side dish, and it is a crucial part of Turkish Cuisine. Yogurt is used to make soups, sweets, and the favorite drink ayran, which is made by mixing in water, mineral water and salt. Another reason why Türks hold yoğurt dearly is that all over the world it is consumed and known as “yoğurt,” which is a word of Turkish origin.

About a thousand years ago, Türks were the first to make Yoğurt. The oldest known lexicon of the Turkish language, Kasgarli Mahmut’s Divân-i Lûgat’i Türk has an entry for the same word, and it has the same meaning. At the time, Türks still led nomadic lives and had devised numerous methods to preserve their food for their long journeys. This is one of the reasons why milk was made into yoğurt.

The best quality yoğurt is produced through the fermentation of cow and lamb’s milk. It is not surprising that dairy products made from these animals are Turkish inventions; Central Asian Türks were the first to domesticate lambs and cows. As it was first spreading into Europe and elsewhere, this thick, white dairy product was used for therapeutic purposes; in the 20th century, its daily use spreads all around the world.

Linden Tea

(Ihlamur)

1 tsp dried linden flowers and leaves
1 cup water boiling water

Few drops of lemon
Pinch of cinnamon, optional
Honey, optional

Place the linden and cinnamon in a small tea pot-brewer (demlik). Pour the boiling water over the leaves into the brewer. Cover and let it brew for 7-8 minutes. Then pour the brewed Linden Tea into tea glass using a small tea strainer.

Serve the Linden Tea with just a few drops of lemon juice. Linden Tea has a sweet-smelling taste and doesn’t need to be sweetened:)

*Linden Tea primarily increases the strength of the defense of the organism. It is useful to drink it especially during the cold season. It relieves cold-related coughs.

*Linden Tea is also good for calming nerves, soothing upset stomachs.

*As with all natural herbal teas, Linden Tea, certainly not to be boiled. If there is a left over tea do not re-heat and use again! Because they can do more harm than good to you.

Cherry Liquor

(Visne Likoru)

3/4 cup sour cherry nectar*
1/4 cup sugar
3/4 cup vodka
3 or 4 cloves
1 stick of cinnamon

In a jar, place sugar and cherry nectar. Mix with the spoon until the sugar dissolves. Add the vodka, cloves and cinnamon into the jar. Cover and shake. Put it aside for 24 hours. Remove the cloves and cinnamon following day. Pour the Cherry Liquor into the carafe, cover.

My grandmother always had Cherry Liquor during the Bairam to serve her guests with Turkish Coffee and Turkish delight with rose:)

Since I couldn't find sour cherry in here I decided to use pure sour cherry nectar to make my own home-made liquor. The taste was like fresh Sour Cherries (Morallo Cherries) Another positive point was the time it took; only one day to have this delicious drink.

*I found Turkish brand name "Tamek cherry nectar" at nofrills.

1 1/2 cup (375 ml) Cherry Liquor.

Mint Lemon

(Nane Limon)

1 tsp mint, dried
Piece of lemon rind
1 cup boiling water

3-4 lemon wedges
Honey, optional

Place the mint and lemon rind in a small Turkish tea pot-brewer (demlik). Pour the boiling water over the leaves into the brewer. Cover and let it brew for about 7-8 minutes. Then pour the brewed Mint Lemon into tea glass using a small tea strainer. Serve Mint Lemon with the lemon wedges or few drops of lemon juice. Mint Lemon has a sweet-smelling taste and don't need to sweeten it:)

The girls have cramps or upset stomach while they grow up, Mint Lemon is perfect for them:)

When I had an upset stomach or digestion problem, my mother or other elders used to say "I will brew Mint Lemon for you, you will be fine". Indeed, it always gave me the comfort; no pain, no nausea, no gas and also brought a nice sleep:) I've brewed plenty of Mint Lemon for my children, like my mother:)

I have also added the recipe to my archive. Therefore, my children would make this healthy drink for their children when they need it:)

* As with all natural herbal teas, Mint Lemon, certainly not to be boiled. If there is a left over tea do not re-heat and use again! Because they can do more harm than good to you.

Benefits of Mint:
-Mint in vitamin A, vitamin B1, vitamin B2, vitamin B3 mingling.
-It brings digestive system in order.
-It destroy Spasm-Gas.
-To prevent the smell of mouth you can drink Mint Lemon:)

2-3 Turkish tea glass Mint Lemon.

Strawberry Juice with Yogurt

(Yogurtlu Cilek Suyu)

1/2 cup strawberry, washed, cut in 3 or4
1/4 cup milk
1/2 cup non-fat yogurt, plain
1 tbsp honey

Put the strawberries and milk into the blender. Blend for about 35-40 seconds. Add the yogurt and honey in it, blend for about 35-40 more seconds. Pour into a glass and drink with the bubbles.

When you blend the strawberries with a small amount of milk at first, there won't be any strawberry chunks left:)

I would recommend that you have it in the morning on an empty stomach or between the meals:)

Turkish Lemonade

(Limonata)

Zest of 3 lemons
1/2 cup sugar
2 1/2 cup boiling water
Juice of 3 lemons

Place the lemon zest and sugar in a glass bowl. Pour the boiling water over them, stir. Put it aside to become tepid. Leave it in the refrigerator until it is cold enough. Add the lemon juice. Place a strainer with a paper towel or fine muslin or filter.

Serve the Turkish Lemonade while it is still cold on hot summer days:)

*When you purchase a lemon, choose the thin-skin ones. To make the lemon more juicy, press and roll over on the counter with your palm before cutting.

Turkish Tea with Milk

(Sütlü Çay)

Brew Turkish Tea for four person. Then you'll need to boil 200 ml of 3.25% (whole) milk in a small pot to get a layer of skin on the surface.

Pour the Turkish Tea into the Turkish tea glasses. Fill in half of the tea glasses with the brewed tea and the rest with the hot milk.

Tiva Turks (Tuva Turks) Turkish Cuisine
The main food was meat as well as milk for Tuvan peoples of nomadic Turks (like any other Turk nation). Milk is the most loved and most popular nutrient since ancient times. Milk was called 'white food' by Tuva Turks. Milk was a sacred drink at the same time. Tuva Turks believed milk will help send away evil spirits and will help them when they do important work. The landlady used to entertain the guests by offering milk or milk tea first with the special ceremony during the holidays and weddings.
Source:
GÖKTÜRK İMPARATORLUĞU

Lohusa Sherbet

(Lohusa Şerbeti)

3 cups water
3/4 cup sugar
2 cinnamon sticks
4 cloves
5 drops of red food colour

Place all the ingredients in a medium cooking pot. Turn the heat down to medium-low and bring to boil.

Turn off the heat after the sweet smell of cinnamon and cloves was spread into the house. Serve it as hot in the winter or after cooling in the fridge in the summer.

Childbirth Sherbet is a traditional Turkish sorbet at birth, served hot or cold depending on the season. It is sent to the homes of the relatives and friends and also offered to the guests. It is served with walnuts on the side.

To indicate the sex of the baby, red ribbon is tied to the throat of a pitcher if it is a boy, or a red painted fine muslin is tied to the mouth part of the pitcher if it is a girl:)

It is advised that the new mother should drink it as much as possible since it increases lactation and makes it more tasteful.

Turkish Apple Tea

(Elma Cayi)

2 red apples, cut in 4 or 6 (do not peel and do not remove the seeds)
1 orange, cut in 4 or 6 (do not peel)
1 stick cinnamon
2 whole cloves
4 cup water

Place all the ingredients in a saucepan, bring to a boil. Turn the heat down and simmer until the fruits are tender. Strain into the bowl pushing gently with the back of the spoon to remove all the liquid. Then pour into the tea glasses.

If you like, you may sweeten it with honey.

Apple Tea
Apple Tea speeds up metabolism increases the amount of urine. It makes people who have weight problem throw edema. Boil the orange with its skin which contains citric acid. Citric acid is also available in medication for losing weight.

Thanks to the mineral salts found in Apple Tea that act as urine remover and blood cleaner. In addition, it strengthens the body against uric acid and rheumatism.

Vitamins and mineral salts gives energy and freshness. The presence of vitamin A keeps the respiratory tract, nerve system, blood vessels and the skin healthy.

Apple Tea strengthens both the heart and stomach.

Fruit Juice with Yogurt

(Yogurtlu Meyve Suyu)

2 peaches, peeled, pitted, cut in chunks
2 black plums, peeled, pitted, cut in chunks
10 cherries, pitted
1/2 or 1 small banana, peeled, sliced
4 tbsp honey
1 tsp lemon juice
2 tbsp Turkish plain yogurt – (you can use your favorite flavored yogurt)
1 cup milk

Puree all the fruit with honey and lemon juice in the food processor. Add yogurt and milk and turn on the processor for 40-45 seconds. Pour it into the glass with ice cubes and serve. It is very refreshing and a great way to start the day..

2-3 servings.

Rose Sherbet

(Gül Şerbeti)

4 fragrant petals of a leafy Rose, red or pink
3-4 tbsp sugar (you can add more if you prefer it sweeter)
1 cup water
1 tsp lemon juice

Place rose petals and sugar in a medium sized bowl. Crush the petals with the sugar using your hand until the petals break down well enough. Add lemon juice and water. Stir until the sugar dissolves.

Cover the bowl and leave in the fridge* for at least 4-5 hours. Drain over a bowl using a strainer. Serve with ice cubes.

* I prefer to leave this drink in the fridge over night. The taste and colour are much better in this way.


Or:

1 tsp rose water
2 tbsp sugar (you can add more if you prefer it sweeter)
1 tsp lemon juice
1 cup water
One drop of pink food coloring

Combine all the ingredients and blend with an egg whisker or a blender. Leave in the fridge* for at least 4-5 hours. Serve with ice cubes.

Makes 1 glass.

Meal Ideas:
- Tarhana Soup, Pilaf with Lamb, Eggplant with Veggie Filling, Chicken with Walnuts and Turkish Baklava.


What is Sherbet?

Sherbet "şerbet" is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. There was no custom of drinking water during the meal; sherbet or compote taken in the end replaced the water in the Palaces. Sultans drank fruit juice, lime juice or a sherbet during meals. They used an embroidered porcelain or coconut shell spoon placed on a special open box.

Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented (with gilt flowers) glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.

Sherbet is still a traditional cold drink in Turkey. It is believed that sherbet has healing effects. In the gardens of the Ottoman Palace, spices and fruits to be used in sherbets were grown up under the control of pharmacists and doctors of the Palace.

Traditionally cold sherbet is served on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called "lohusa şerbeti (birth Sherbet)" which is crimson in colour and is flavored with cloves and herbs.

Sherbet is made from fruit juices or extracts of flowers or herbs, combined with sugar, water and ice or snow. Depending on the season, types of fruit sherbets include; pear, quince, strawberry, apple, kizilcik (cornelian cherry), mulberries, pomegranate, bergamot, mint, strawberry, orange, etc. There is also a honey sherbet and a green coloured violets sherbet which is made by pounding violet-flowers and then boiling them with sugar.


Ramadan

Ramadan is a very special month for Turks. Two meals, one before sunrise (sahur) and one after sundown (iftar) are taken during Ramadan, referred to as the Sultan of all other eleven months. Throughout the month, the kitchen is in constant activity. Under the Ottomans, the varieties of courses increased during Ramadan at home. Inviting relatives and friends to the Iftar meal is still in tradition. Using good china, lace table cloths and all copper pots and pans are expected.

Happy Ramadan! I am going to post traditional Ottoman-Turkish recipes for Iftar and Sahur with menus during the Ramadan month, so check back often:)

Turkish Tea

(Türk Çayı)

4 tsp Turkish tea leaves + 2 tbsp bottled water
3 cups bottled cold water

Brewing Tea Turkish-style

To make Turkish tea you should use Caydanlik (picture) which is a small tea pot-brewer (demlik) on top of a kettle.

Pour 3 cups of water into the larger kettle. Put the Turkish tea leaves and 2 tbsp of water into the teapot and place it on the kettle. Bring the water in the kettle to boil over medium heat. Then turn the heat off. Wait for the water to settle*, then pour half of the boiling water from the kettle over the leaves into the brewer. Let it brew for about 5 minutes**. Then pour the brewed tea into tea glasses using a small tea strainer. Fill in half of the tea glasses with the brewed tea and the rest with the hot water.

Serve Turkish tea with sugar cubes. I like to have my Turkish tea without sugar with just a few drops of lemon juice.

* If you pour boiled water immediately over tea leaves, the tea will lose its vitamins.
** If you extend brewing time, the taste will get bitter. Also freshly brewed Turkish tea should be consumed within half an hour of brewing time.

This recipe produces 4 servings in Turkish tea glasses.

About Turkish Tea

In Turkey, tea growers don't use pesticide and Turkish tea doesn't contain much caffeine. For these reasons, Turkish tea is more natural and healthy. The tea is produced in Northeastern (Dogu Karadeniz) Turkey, which is the 5th largest producer in the world. You can find Turkish Tea at local Turkish Grocery stores or online at Tulumba and Taste of Turkey.

Benefits of Turkish Tea

- C and E vitamins in tea boosts the immune system and wards against leukemia.
- Caffeine in tea stimulates the nervous system, increases concentration, makes you feel relaxed and comfortable.
- Lowers cholesterol levels.
- Fluoride in the tea helps prevent tooth decay.
- Cleans the liver, lowers blood pressure, stabilizes the kidneys and it's also good for atherosclerosis.

Salep

(also known as Sahlep)

1 tbsp Salep, dried powdered roots of a mountain orchid (see below for more info)
1 teacup of milk, cold
Pinch of nutmeg

Garnish:
Cinnamon, powdered

Place Salep in a small saucepan. Slowly add the cold milk and nutmeg, stirring constantly over low heat. When it reaches a smooth consistency, remove from the stove.

Pour into a teacup and sprinkle some cinnamon on top. Serve while still hot.

What is Salep?

Turkey is the major Salep producing country. Salep is made from the dried powdered roots of a mountain salep orchid in the Eastern Mediterranean woods. Salep is a traditional Turkish hot drink which was also served during the reign of the Ottoman empire. The roots are rich in starch and the mixture thickens naturally. You can still taste salep, in summer time; famous Turkish Maraş ice cream is also made from salep!... it has a great aroma and smells delicious:)

We love to drink Salep on cold days. It also has medicinal traits, such as for sore throats. It has been used for a long time to treat chronic diarrhea, digesting problems and gum disease.

You can purchase Salep from local Turkish Grocery Stores or the following website: Tulumba.com.

Boza

1 cup bulgur, washed several times
3/4 cup sugar
1/2 tsp vanilla extract

Starter:
7 gr instant yeast
1/4 cup warm water
2 tbsp sugar

Garnish:
Roasted chickpeas (leblebi in Turkish)
Cinnamon

Soak the bulgur in water overnight in a large cooking pot. The following morning add more water and cook until the grains are softened over low heat. It takes about 3 hours and add some water little by little time to time. Place a strainer on a large porcelain or a glass bowl. Pour in the cooked bulgur spoon by spoon, and using the back of a tablespoon strain it (picture). Discard the deposit over the strainer every couple of times.

In a small bowl, melt the yeast with water and sugar. Let it rest for 10 minutes so it will be bubbly. Pour it into the strained bulgur and mix well. Cover the bowl with a piece of cloth to ferment (picture). During fermentation, mix it from time to time. It takes about 2-3 days to get the right smell and sourness.

Then, add the vanilla extract and sugar. While mixing, add water little by little to get the right thickness. Consistency should be like soup or 35% cream (whipped). Keep it in the fridge for a night before serving. Sprinkle some cinnamon on top and serve with roasted chickpeas. Store Boza in the fridge.

Makes 6 servings.

* If you want to make more Boza later, keep 1/2 cup of leftover Boza in a glass in the fridge. Next time use this instead of the yeast.
* You can also make Boza without using yeast. But it takes more time to get the bulgur to ferment.

Benefits of Boza:
I-t has vitamins C and E along with four types of vitamin A and B. It produces lactic acid which is rarely found in foodstuffs.
-It is a valuable type of acid that facilitates digestion. It is recommended to pregnant women as a source of milk and to athletes as a source of vitamin.
-Initially contained 20% sugar falls to 8% with zero fat. It regulates the intestinal flora and has probiotic properties with the active yeasts.
-Being rich in carbohydrates, protein and vitamin B makes it suitable for pregnant women, athletes and for those who need more energy and who want to lose weight.
-It is referred to as "liquid bread" because of its nutritious properties as it contains many nutrients, carbohydrates and protein.
-It has an effect for relaxing the mind and nerves. It is known to have been used in the treatment of cough.

History of Boza (from Wikipedia)

Its origin dates back form the ancient populations that lived in pre-Ottoman Turkey. The formula was taken by the Ottomans and spread over the countries they conquered. It is a drink of great antiquity, first originating in Mesopotamia 8000-9000 years ago. Boza enjoyed its golden age under the Ottomans, and boza making became one of the principal trades in towns and cities from the early Ottoman period.

Production and storage:

Boza is produced in most Turkic regions, but not always using millet. The flavor varies according to the cereal which is used. Vefa Bozacisi, as it is known, is made only from hulled millet, which is boiled in water and then poured into broad shallow pans. When cool the mixture is sieved, and water and sugar added. Boza was found to be extremely healthy and nourishing. One liter of boza contains a thousand calories, four types of vitamins A and B, and vitamin E. During fermentation lactic acid, which is contained by few foods, is formed, and this facilitates digestion.[citation needed] As boza spoils if not kept in a cool place, boza ferments (traditionally) don't sell boza in summer months and sell alternative beverages such as grape juice or lemonade. However, it is now available in summer time due to demand and availability of refrigeration.

Milk with Banana

(Muzlu Sut)

1 ripe banana, thinly sliced
1 tsp almond, blanched, ground
1 tsp honey
1 cup milk
1 pinch cinnamon

Put the banana slices, honey, cinnamon, almond and 50 ml (3-4 tbsp) of milk into the blender. Blend for about 35-40 seconds. Pour in the rest of the milk and mix again for about 35-40 seconds. Pour into a glass and drink with the bubbles. You can also add in a couple ice cubes.

When you blend the banana with a small amount of milk at first, there won't be any small banana chunks left:)

Turkish Coffee with Milk

(Sutlu Turk Kahvesi)

Today, I wanted to share my grandmother's morning coffee with you. When I was little, I've always enjoyed drinking it with plenty of milk and less coffee. I loved to drink it together with her. I still enjoy it today.

For this coffee you'll need to boil 100 ml of 3.25% (whole) milk in a small pot to get a layer of skin (butterfat) on the surface. Grab it with a spoon, along with a few tablespoons of milk, and place in a small glass cup or mug. Then make plain (no sugar) Turkish Coffee for one person. Pour it in over the milk.

If you like to have some sugar with your morning coffee, the Turkish way to do it is this: Take 2 sugar cubes. The way to use the sugar is, before taking a sip, put one cube in your cheek and start drinking. The sugar will melt in your mouth. When it is gone, replace with the second cube. We call this style "sugar on the side" ("yandan şekerli" or "kırtlama").

Turkish Coffee

(Türk Kahvesi)

1 tsp Turkish Coffee
1/2 tsp sugar
1 Turkish Coffee cup of water, size pictured above
1 Turkish coffeepot, called "cezve", as pictured above

Put the sugar into the coffeepot first, then add the coffee. Fill the Turkish Coffee cup with water at room temperature, although leave a bit of room at the top. Pour into the coffeepot.

Turn the heat to low. Place the coffeepot on the stove and slowly stir with a small spoon to ensure the coffee mixes in with the water. Then stop and wait until bubbles form at the top. When the bubbles rise, take the coffeepot off the stove and pour into the cup & serve.

The grinds will sink to the bottom of your cup, don't drink this part. The grinds are darker and thicker.

~~ Mustic Turkish Coffee ~~
Mix well one-chickpea size mastic (roll glass on the mastic to make it powdery or use mortar) and 100 g grounded Turkish coffee; Store in a tightly closed jar for 1-2 days before starting to cook:)
~~~

It can be difficult to find authentic Turkish coffee near where you live, but you can always order some from Amazon - this is the brand I use at home. Amazon also sells cezve and Turkish coffee cups.

“Coffee should be black as hell, strong as death, and sweet as love.” famous old Turkish Proverb refers to Turkish Coffee:)

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 a friendship that lasts for 40 years". Turkish coffee is such an intrinsic part of Turkish culture that it has given its name to the word for breakfast, "kahvaltı", which translates as "before coffee", and is derived from the words "kahve" (coffee) and "altı" (before).

"Turkish coffee culture and tradition now inscribed as "Intangible Cultural Heritage of Humanity (2013)!"

Ayran

3 cup plain Turkish yogurt
1/2 cup water
1 tsp salt

This is very straight-forward but tastes great: Put all of the above in a blender. Mix for about 35-40 seconds. Pour into glasses. Also after blending, at the top, you will see bubbles and that's the best part. Makes 4 portions.

Origins of the word "yogurt":
The word comes from the Turkish word "yoğurt", deriving from the verb "yoğurtmak", which means "to blend" - a reference to how yogurt is made.