Suna KIVANÇ

100.YIL MEHMETÇİK SECONDARY SCHOOL

Denizli kebab, which is made from lamb meat and cooked in a tandoor fire, is preferred by local people as well as local and foreign tourists. The lamb meat, which is first divided into two and then 8 or 10 pieces, is carefully placed in the oven. After the cooking time, which varies according to the master, the kebabs that are taken out of the oven are chopped with rows on a board prepared from gum tree. Local flavor prepared with traditional methods; Onions, tomatoes and lavash are served to customers with pita bread. One who eats the famous Denizli kebab, which is consumed without the use of forks and knives, cannot give up this taste.

DENİZLİ KEBAB

Keşkek is pronounced /kesh-kek/ in English. It is a hearty porridge-like dish that people in Western Turkey serve at weddings, circumcision celebrations, and religious holidays. Keşkek is made of cracked wheat or barley and meat or chicken. For special events, people prepare Keşkek over an open fire in a large cauldron, called kazan in Turkish. The cooks mash and stir the ingredients together with large wooden spoons. Usually, volunteers take turns stirring because it’s such a labor-intensive task.

Keşkek was inscribed in 2011 on the Representative List of the Intangible Cultural Heritage of Humanity.

KEŞKEK

EMEL SELÇUK

100. YIL MEHMETÇİK SECONDARY SCHOOL

         AYNUR YÜCESAN

AKKESE SECONDARY SCHOOL 

                                             ARABAŞI

Although there are different rumors about where the name Arabaşı comes from, there is no definite information. The characteristic of the soup is that it is not eaten with bread, but by swallowing the dough together. Arabaşı, which is a dish that cannot be separated from its soup and dough, is a ritual in most regions.Dough cooked by adding flour, water and a little salt; The first samples are consumed with partridge meat, the later samples with this soup made with rooster meat. In the past, the soup was drunk together from the same bowl, and the next cart was made in the house of the person who first dropped the dough into the soup.

                         ALİ AKYÜZ

100.YIL MEHMETÇİK SECONDARY SCHOOL     

BEYŞEHİR TARHANASI

Ayşe Ece GÜR/Şehit Abdullah Şimşek Ortaokulu

TEKKE PİLAVI

First, we put oil in the pan. After warming up a little, add the bulgur and fry for 5-10 minutes. After cooking, we let it rest for 10-15 minutes. After it cools down, pour the fried butter on it.We lay the soaked phyllo bread in a tray and pour the rice. We can also decorate it with boiled chicken while serving.

Note: This meal is usually served at crowded parties such as weddings and holidays.

Hüseyin UYSAL- Beyşehir

Şehit Abdullah Şimşek Secondary School

CAĞ KEBAB

Cağ Kebap is a famous lamb dish in Erzurum. It is a kind of kebab made of boneless lamb. It is prepared a day before cooking. The butcher marinates the lamb with chopped onions, black pepper, basil and salt and cover it with stretch film and put it in the fridge to rest. The next day he spits the seasoned meat and cooks it over the wood fire as tilted position. It takes this name because it is served  by using skewer which is called Cağ. It is the most favorite and delicious kebab you will taste in East Anatolian Region. You should definitely try it.

Şennur DUMAN

İbrahim Hakkı Kubilay İmam Hatip Secondary School

SARMALE ROMANESTI

Tănase Ariana, Școala Gimnazială Mihai Eminescu 

Roșiori de Vede, România