Hello there AHMS 2!

Please Read & Understand the following instructions below and take note the most
important details.

1. Since this is a MIDTERM EXAMINATION there will be few ADDITIONAL instructions

that you must strictly follow:
 You are only given 3 HOURS to answer activity 12.1, 12.2 and to prepare or cook
your activity 12.3 (Appetizer Dish) and to TURN IN your output into our MS TEAMS
CLASS.
 SUBMIT ONLY the Activity part only, (questions with your answers).
 In ACTIVITY 12.3, be mindful that you are required to DOCUMENT EVERYTHING (take
a picture) from preparing your equipment’s/tools, ingredients, cooking to
presentation of your Dish. Again remind you this is a FINAL TERM LABORATORY
EXAMINATION.
 Platting presentation of your appetizer is a must. Do not forget to give your best to
present your dish into a nice platting presentation (design your dish on the plate).
 DO NOT FORGET to take a BEST SELFIE Photo with your final output (Appetizer) and
paste it at the end of the activity 12.3 with a Brief story of a positive experience you
have in this activity.

Be resourceful and creative on your ingredient’s guys, we know that in our situation today it is
very difficult for us to look for the right or good quality ingredients, but don’t worry just give
your best I know you are great at this! Take it easy!
Again be creative & resourceful. God Bless! 
 LESSON ___XIII___

TURKISH GASTRONOMY
OBJECTIVES
At the end of this lesson, you can:
1. Identify different Turkish Herbs and spices
2. Describe its difference through smell, taste and texture
3. Apply cooking terms, methods and ingredients for cooking
4. Produce a Turkish dish by using herbs and spices
----------------------------------------------------------------------------------------------------------------
TURKISH CUISINE

The cuisine of the Black Sea Region uses fish

extensively, especially the Black Sea anchovy (hamsi) and
includes maize dishes. Southeastern cuisine (e.g. Urfa,
Gaziantep, Adıyaman, and Adana) is renowned for its
range of kebabs, mezzanines, and dough-based desserts
like baklava, şöbiyet, kadayıf, and künefe. Olive oil is the
main form of oil used for cooking, particularly in the
western parts of Turkey where olive trees grow
abundantly.
Ingredients commonly used in
Turkish specialties include: lamb, beef,
rice, fish, eggplants, green peppers,
onions , garlic, lentils , beans, courgettes,
and tomatoes. Nuts, in particular
pistachios, chestnuts, almonds, hazelnuts,
and walnuts, along with spices, have a
special place in Turkish cuisine, and are
widely used in desserts or eaten separately.
Semolina flour is used to make a cake
called revani and helvasi irmik.

TRADITIONAL TURKISH FOOD

Straddling Europe and Asia, where East meets west, the best reflected in their cuisine is the
melting pot of cultures from Turkey. If you're a newcomer to Turkish food, you have a breathtaking
journey ahead of you-start with these seven classic dishes.
1. Baklava
Baklava is one of the most popular Turkish dishes dating back to the Ottoman Empire, and is
a must for anyone with a sweet tooth. For an unforgettable Mediterranean dessert, this baked pastry is
filled with nuts, and topped with syrup and ground pistachios. Baklava can be found in most bakeries
and supermarkets, but it is best when boiled freshly.
2. Şiş kebap
'Kebab' is a paragliding word that includes a number of street foods but the most common is
the şiş kebap. Today diners can choose from a wider range of meat, fish , poultry and vegetarian
choices, grilled over charcoal and served on metal or wooden skewers.
3. Döner
The other popular kebab, the döner, provides the same variety of meat range, which is
seasoned with herbs and spices and cooked on a revolving, vertical spit. Fresh cuts and salad and
garlic or spicy sauces are served in a wrap of bread.
4. Köfte
Turkish meatballs come in all shapes and sizes and can be eaten individually as street snacks,
dipped in plain yogurt or served with rice and salad. Various regions of Turkey have christened their
own distinctive varieties, including Izgara Köfte, served with grilled chili peppers, rice and bread, and
Çiğ Köfte, eaten raw.
5. Pide
Pide is a flat pastry base covered with cheese and various meat and vegetables, baked in a
stone oven, usually known as 'Turkish pizza,' like its Italian counterpart. The range of toppings is
practically limitless and makes pide and its leaner counterpart lahmacun suitable for vegetarians and
diners with other dietary needs.
6. Kumpir
A cheap and versatile street food staple in the vibrant Ortaköy district of Istanbul, kumpir is a
crispy boiled potato with your choice of inventive fillings.
7. Meze
If you have trouble selecting from the menu get a crash course with these cold appetizers in a
variety of popular delicacies. A typical meze includes about 20 products, ranging from bean and salad
dishes to dips and spreads, served with bread and drinks.

Kebabs are either stewed or grilled dishes made from plain or marinated meat. Nearly every
district in Anatolia has its own speciality of kebap. Lamb is the main meat of Turkish cuisine. Lamb
pieces threaded on a skewer and grilled over charcoal make up the traditional Shish kebab found in
many countries around the world. Another popular Turkish dish, Doner kebab, is a roll of lamb on a
vertical skewer which turns parallel to a hot grill. There are also various forms of Köfte to try as
traditional meat dishes.

The aubergine is used in a wide range of dishes, from Karniyarik (cut belly) and
Hünkarbegendi (favorite sultan), to Patlican salatasi (eggplant salad) and Patlican dolmasi (stuffed
eggplants). It can be cooked with onions, garlic and tomatoes, and eaten as Imam bayildi (fainted
imam) cold.

Pilav, a rice dish which is difficult for the novice cook to prepare, is a delicious Turkish
specialty. They make a great dish with rice and small fish in Turkey's Black Sea region: the Hamsili
pilav. Another dish of interest from the same area is Miroloto.

Börek are flaky pastry pastries filled with meat, cheese or potatoes. The delicious natural
Turkish yogurt is justifiably well-known. Cacik is a typical appetizer prepared with yoghurt and
cucumber. And don't forget to try Manti (ravioli) with loads of yogurt, naturally.

Turkish CuisineOne notable variety are the

"Zeytinyaglilar", dishes cooked with olive oil.
"Dolma" is a name applied to such vegetables as
grape leaves (Sarma), cabbage leaves, and green
peppers (Biber dolma) stuffed with spiced rice.
Turkish CuisineThe "Zeytinyaglilar" is a
notable variety, dishes cooked with olive oil. "Dolma"
is a name for vegetables such as grape leaves
(Sarma), cod leaves and green peppers (Biber dolma)
stuffed with spicy rice.
 One can easily name Turkish coffee and Turkish tea among the national drinks, but there
should also be mention of Ayran, shira, salgam, sahlep and boza. Turkish coffee comes in a small cup
thick and dark and can be served without sugar, with some sugar or a lot of sugar. It is absolutely
delicious anyway. If you like alcohol you can try Raki made of anise, which is called "lion's drink"
because you have to be strong to drink it as a "lion."

The soups come in a wide range. These can be light, or significant, or rich. We are usually
meat stock based and served at meal start. The most common and best loved variety is lentil soup, but
there are other preferred ones, such as yayla soup and tarhana.

Mezes are "hors d'oeuvres" or appetizers, usually with wine or raki accompanied meals.
Sparingly consumed, they arouse their hunger before proper meal. Examples of meze include
gozleme, fried yoghurt aubergines, lakerda (pre-served bonito in brine), pastirma (pressed beef), kisir,
fish croquettes, and lambs' brains with plenty of lemon juice. A range of mezzes is brought to the
table in many restaurants on a tray immediately after the drinks are served for the customers to make
their choice.
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Activity 13
13.1 Look for at least five (5) of the following, that you can find in your home. In the
box given below, list its name.

TURKISH - Herbs TURKISH – Spices

1. Parsley 1. Arugala

2. Sage 2. Cress

3. Rosemary 3. Curry Powder

4. Thyme 4. Fenugreek

5. Cumin 5. Nigella
 13.2 Identify each of TURKISH Herbs and spices below and describe its texture, smell
and taste.
Herbs Spices
1. Parsley a. Texture 1. Arugala a. Texture
crinkly texture texture is thin
b. Smell b. Smell
mild grassy smell smells like nuts
c. Taste c. Taste
clean and peppery peppery and
taste with a touch slightly spicy
of earthiness
2. Sage a. Texture 2. Cress a. Texture
velvety, cotton-like a crisper,
texture when crunchier texture
rubbed b. Smell
b. Smell mustard oil
real earthy, c. Taste
herbaceous scent distinctly spicy,
c. Taste peppery, pungent
strong, slightly flavor
minty, musky
3. Rosemary a. Texture 3. Curry Powder a. Texture
a pungent, slightly earthy, crunchy
bitter taste texture
b. Smell b. Smell
 a woodsy the presence of
fragrance fenugreek.
c. Taste c. Taste
aromatic and savory and sweet
pungent spices.
4. Thyme a. Texture 4. Fenugreek a. Texture
somewhat fibrous offering a slippery,
b. Smell thick mouthfeel.
 herbaceous, b. Smell
strong, hot, like maple syrup
penetrating, and c. Taste
therapeutic tangy, bitter taste
c. Taste
an earthy, minty,
slightly lemony
flavor
5. Cumin a. Texture 5. Nigella a. Texture
a slightly oily teardrop shape
texture. and a crunchy
b. Smell texture
Pungent, warm, b. Smell
slightly nutty, with  pleasant fruity-
an earthy aroma woody musky
c. Taste fragrance
slightly sweet, c. Taste
warming flavour slightly bitter taste
with a nutty with some of the
element pungency of onion
 13.3 Try to prepare a one (1) Turkish Appetizer dish using a basic ingredients, herbs
and spices that you can find in your home.
INGREDIENTS:
8 ounces feta cheese, grated

8 ounces mozzarella cheese, grated

2 eggs, beaten

3 tablespoons parsley, chopped

3 tablespoons chives, chopped

3 tablespoons mint, chopped

1 pinch nutmeg

8 ounces phyllo pastry

¾ tablespoons melted butter

salt & fresh ground pepper

TOOLS & EQUIPMENT USED:

 frying pan
 knife
 chopping board
 big bowl
 big spoon
COOKING PROCEDURES:
 Preheat oven to 350 degrees. In a bowl, blend the feta and mozzarella cheese with the
beaten eggs. Add the chopped herbs, season with pepper and nutmeg and stir well to
mix.
 Cut the sheets of pastry into four rectangular strips approximately 3 inches wide. Cover
all but one or two strips with a damp cloth to prevent them from drying out.
 Brush on strip of pastry at a time with a little melted butter. Place 1 teaspoon filling at
the bottom edge. Fold one corner over the filling to make a triangle shape. Continue
folding the pastry over itself until you get to the end of the strip. Keep making triangles
until all the mixture is used up.
 Place the boreks on a greased baking sheet and bake in the oven for about 30
minutes or until golden brown.

Congratulations for a job well done!