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With a smattering of history -- Tüm içecek fırsatları için tıklayın !
Bordering on Iran's foreboding frontier as they do, Ağrı's roads were once linked with the famed İpek Yolu But its magnificent natural and man-made wonders are Foremost, of course, is the volcanically-formed Then there's the İshak Paşa Sarayı And the contrast between the food kitchens But if you think that means the Turks of Ağrı They perform miracles with what they have... But running a close second in popularity,
The köfte stuffing
Stuffing the köfte
Famous Türk Picture Series
Click for enlargement!
Thanks to yigitarin.8m.com
Jim and Peri's
for Turkish Learning --
with triple ebook bonus!
The 'Food Kitchens' of Turkey
and a grrreat! recipe...
Left click for image enlargement
(which we featured in our introduction to Turkish 'food kitchens')
and Ağrı couldn't be starker --
Adana with its 'Garden of Eden' luxuriance,
Ağrı with its wasteland austerity...
Bitterly cold in winter,
hot and dusty in summer --
the region's climate is just plain awful.
at once breathtaking and mysterious.
near the town of Doğubeyazıt.
Here, Nuh'un gemisi (Noah's Ark) came to rest after the great flood --
say the three great religions.
the eerie 18th century castle of the Çildiroğlu family.
İshak Paşa Çildiroğlu, and his robber-baron family, got rich by exacting tribute from the heavily laden caravans that passed
beneath the castle's walls,
along the then bustling Silk Road.
of the two provinces is also conspicuous --
Adana with its overflowing cornucopia,
Ağrı with its 'spare' cupboard.
Due to Ağrı's unsuitable climate and paucity of arable land, local vegetable and meat products barely meet the region's needs.
you'd better think again.
Ağrı province's best-known dish is sac kavurması (iron-bowl stew) --
a savory mutton ragout, prepared and served in a wok-like pan.
especially in the immediate environs of Doğubeyazıt,
is Abdigör Köftesi ('Meet Abdi' ground-meat patty).
This dish, which may have been named after
İshak's father, Çolak Abdi Paşa,
is a variety of içli köfte (stuffed ground-meat patty) --
a small fist-sized delicacy.
(Preparation time about one hour, cooking time 10 minutes.)
Ingredients -- makes 30-40 'meat patties'
The köfte's cloak:
1 1/2 kg fine bulgur
500 g lean ground beef
1 small onion
1/2 tsp. red pepper
1/2 tsp. black pepper
l l/2 tsp. salt
2 cups water
1 kg medium-fat ground meat
1 1/2 kg onions
1/2 cup ground walnuts (300 g)
1 1/2 tsp. salt
1 tsp. black pepper
1 tsp. red pepper
2 soupspoons of margarine or butter
Sauté the (finely chopped) onions in margarine (or butter).
Add ground meat and salt and continue cooking until mixture
begins to stick to the pan.
Add black pepper, red pepper; mix well and remove from the heat.
Combine all ingredients in mixer, adding water gradually
(first use cutting blades, then dough hook).
Knead all ingredients (except water and flour) thoroughly.
Continue kneading until the mixture makes a smooth dough.
Gradually add the water and flour,
continuing to knead until mixture becomes pasty.
Take a palm-full of köfte cloak mixture and roll it into a smooth ball.
Carefully hollow out the center with your finger --
while turning the ball in your hand.
Fill the hollow with stuffing mixture,
then close up and smooth over the cloak (with a wetted hand).
Gently drop the köfte pieces into vigorously boiling water and
let them cook for 5-10 minutes or until golden brown.
Drain on kitchen paper before serving hot.
Note: This dish is sometimes deep-fried, instead of boiled.
With a smattering of history --
Tüm içecek fırsatları için tıklayın !
Bordering on Iran's foreboding frontier as they do, Ağrı's roads were once linked with the famed İpek Yolu
But its magnificent natural and man-made wonders are
Foremost, of course, is the volcanically-formed
Then there's the İshak Paşa Sarayı
And the contrast between the food kitchens
But if you think that means the Turks of Ağrı
They perform miracles with what they have...
But running a close second in popularity,
The köfte stuffing
Stuffing the köfte
© Learn Turkish of the People! -- Turkish Food