Spices & Herbs in Turkish Cooking. Ancient History of Silk & Spice Routes. Turks Greeks Romans Arabs Romans. Trade between the empires of Asia and Rome. Why were spices popular for trading?. very lucrative improved food & health very popular with the upper classes
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Trade between the empires of Asia and Rome
Extensively used in Turkey for cooking, antioxidant
30,000-50,000: Cayenne pepper
5,000-23,000: Serrano pepper
2,500-5,000: Tabasco sauce
1,000-2,000: Poblano pepper
100-500 Pepperoncini pepper
Ca. 0: Sweet Bell pepperScoville ratings(for pepper “hotness”)
A tall, self-seeding, with feathery
leaves and open umbrella-shaped
Easily grown from seed
Popular in cooking, and antioxidant
Select either French
or English cultivars
Start from seed,
dividing clumps, or
by Zeyda Üstün
4 tomatoes2 cucumbers1 green pepper1 medium sized onionparsley, mint, extra virgin olive oil, red wine vinegar or lemon, salt
Peel and dice the cucumbers and tomatoes, sprinkle some sea salt, add extra virgin olive oil, vinegar or lemon juice and put it in the refrigerator. Cut the onion in half, slice thinly, and cut into smaller pieces. Add onions, diced cucumbers, chopped peppers and parsley to the salad in the refrigerator and stir. Optional You can grate white cheese or feta. If you have warm french bread, I suggest using it to wipe out the delicious sauce of the Çoban salad.
If you are talented you roll very thin sheets from the pieces of your prepared dough. In Turkey they say, for baklava the sheets should so thin that you could read an newspaper below it and a baklava should have 40 layers. For sari burma the sheets can be thicker;)n the side to near you(long side) strew from the chopped walnut sugar mixture in a line. With the very thin (special) rolling pin roll the sheet in a very tight roll. The end of your sheet should be straight. Pinch the roll from both edges. Pull the sheet carefully from the rolling pin. Set it on the baking tray. When your tray is filled you cut your rolls into smaller pieces with a sharp knife. Heat up the butter and the oil together. Sprinkle the rolls with the warm oil. Bake it till it is golden brown at180-200°C.Meanwhile boil sugar, water, and lemon juice. This boils for about 20 minutes till gets syrupy. Cool it and pour it on the sari burmas after baking.Either your syrup or your baklava must be cool!The measures for the ingredients will be written soon. My mother unfortunately has no exact measures. She has a feeling for it.