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Bici Bici
Bici bici or bicibici muhallebisi is a Turkish dessert. It is a very light dessert, typical of southern Turkey and the Mediterranean region in general, especially the provinces of Adana and Mersin, where it is especially consumed in the summer. Production Bici bici is prepared with crushed ice, starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ..., and syrup. Once the starch is cooked in water, it is left to cool in a tray and then chopped. Then, it is flavored with the syrup to taste, usually rose flavoured, and is draped over ice, finally served with sugar on top.{{Cite web, url=http://english.turkishcookbook.com/2011/07/bici-bici.html, title=Binnur's Turkish Cookbook: Bici Bici, language=en, access-date=2019-05-06, archive-url=https://web.archive.org/web/2019050601004 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman ( Turkish), Greek, Italian, French ( Provençal), and Spanish, though some authors include additional cuisines. Portuguese cuisine, in particular, is partly Medi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adana Province
Adana Province ( tr, ) is a province of Turkey located in central Cilicia. With a population of 2.26 million, it is the sixth most populous province in Turkey. The administrative seat of the province is the city of Adana, home to 79% of the residents of the province. It is also closely affiliated with other Cilician provinces of Mersin, Osmaniye, and Hatay. Geography The southern and central portion of the province mostly falls within the Çukurova Plain (historically known as the Cilician Plain), to the north, the plains give way to the Taurus Mountains ( Turkish: ''Toros Dağları''). The provinces adjacent to it are Mersin to the west, Hatay to the southeast, Osmaniye to the east, Kahramanmaraş to the northeast, Kayseri to the north, and Niğde to the northwest. Governance Two levels of government are involved in the administration of the Adana Province: the Central and the Provincial. Adana Governorship is the provincial branch of the Central government and Adana Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mersin Province
Mersin Province ( tr, ), formerly İçel Province ( tr, ), is a province in southern Turkey, on the Mediterranean coast between Antalya and Adana. The provincial capital and the biggest city in the province is Mersin, which is composed of four municipalities and district governorates: Akdeniz, Mezitli, Toroslar and Yenişehir. Next largest is Tarsus, the birthplace of Paul the Apostle. The province is considered to be a part of the geographical, economical and cultural region of Çukurova, which covers the provinces of Mersin, Adana, Osmaniye and Hatay. The capital of the province is the city of Mersin. Etymology The province is named after its biggest city Mersin. Mersin was named after the aromatic plant genus ''Myrsine'' ( el, Μυρσίνη, tr, mersin) in the family Primulaceae, a myrtle that grows in abundance in the area. The 17th-century Ottoman traveler Evliya Çelebi has recorded in his ''Seyahatnâme'' that there was also a clan named Mersinoğulları in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cube
An ice cube is a small piece of ice, which is typically rectangular as viewed from above and trapezoidal as viewed from the side. Ice cubes are products of mechanical refrigeration and are usually produced to cool beverages. They may be produced at home in a freezer with an ice tray or in an automated ice-making accessory. They may also be produced industrially and sold commercially. Origin of production American physician and inventor John Gorrie built a refrigerator in 1844 with the purpose of producing ice to cool air. His refrigerator produced ice which hung from the ceiling in a basin to lower the ambient room temperature. During his time, bad air quality was thought to cause disease. Therefore, in order to help prevent and treat sickness, he pushed for the draining of swamps and the cooling of sickrooms. Production Trays and bags Ice cube trays are designed to be filled with water, then placed in a freezer until the water freezes into ice, producing ice cube ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose Water
Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil Rose oil (rose otto, attar of rose, attar of roses, or rose essence) is the essential oil extracted from the petals of various types of rose. ''Rose ottos'' are extracted through steam distillation, while ''rose absolutes'' are obtained through ... for use in perfume. Rose water is also used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Asia and Europe. Rose syrup (not to be confused with rose hip syrup) is a syrup made from rose water, with sugar added. Gulkand in South Asia is a syrupy mashed rose mixture. Central Iran is home to the annual Golabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of ''golâb'' (). Iran accounts for 90% of world production o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dondurma
Dondurma is the common word in Turkish for all kinds of ice cream that is often used to refer to Turkish mastic ice cream in English. It typically includes the ingredients cream, whipped cream, salep (ground-up tuber of an orchid), mastic (plant resin), and sugar. It is believed to originate from the city and region of Kahramanmaraş, and hence is also known as Maraş ice cream. Description Two qualities distinguish Turkish ice cream: hard texture and resistance to melting, brought about by inclusion of the thickening agents salep, a flour made from the root of the early purple orchid, and mastic, a resin that imparts chewiness. The Kahramanmaraş region is known for ''maraş dondurması'', a variety which contains distinctly more ''salep'' than usual. Tough and sticky, it is sometimes eaten with a knife and fork. Consumption and culture Dondurma is commonly sold from both street vendors' carts and store fronts, where the mixture is churned regularly with long-handled paddles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Desserts
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central European cuisine, Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Iraqi cuisine, Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic peoples, Turkic elements from Central Asia (such as Manti (food), mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Topkapı Palace, Ottom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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