 This wonderful event effectively brings Türkiye to Toronto, showcasing a rich cultural heritage while allowing visitors to sample fine Turkish cuisine from sumptuous kebabs to mouth-watering pastries. Come and sample authentic Turkish food and pastries while enjoying original Turkish-style doner-kebabs, tantuni kebabs, shish kebabs and famous pita style sandwiches, along with gozleme and bazlama, featuring tasty, lightly spiced chicken or beef. Side dishes will be made right before your eyes using traditional baking methods, and will include specialty pastries such as baklava, dolma and sarma stuffed with vegetables, meat, or cheese delicacies fit for even the most discerning palate! Taste the most delectable delights, along with authentic Turkish salads and a wide variety of other meals and baked goods.
Lokum (Lokoum) - Turkish Delight
 An old Turkish aphorism tells one to “eat sweetly and speak sweetly”. Sweets have always been an important component of Turkish cuisine. The origin of Lokum -Turkish Delight- dates back to the time of the Ottoman Empire. A part of Turkish culture for centuries, the recipe has remained virtually unchanged from its inception.
Before the 18th century, honey and grape molasses were the only sweetening agents available to Turkish confectioners. With the introduction of sugar in the late 18th century, Türkiye awakened to a new era of sweet making. Sugar brought with it the beginning of endless creative possibilities to Turkish confectioners. It was during this time that Turkish delight, one of the oldest known confections in the world, was created in the great kitchens of the Ottoman court.
 A whimsical tale tells of the creation of Turkish delight: In an attempt to appease his many wives, a famous Sultan ordered his confectioner to create a unique sweet. Eager to please his Sultan, the confectioner blended a concoction of sugar syrup, various flavorings, nuts and dried fruits, then bound them together with mastic (gum Arabic). After several attempts, a most delectable sweet emerged from the royal kitchens. The Sultan was so delighted with these delicious little gems that he proclaimed the sweet maker the court’s chief confectioner! And this is the story of how Turkish delight was created. Hereafter, a plate of Turkish delight was served at daily feasts in the Ottoman court.
Turkish delight was unveiled to the west in the 19th century. During his travels to Istanbul, an unknown British traveler became very fond of the Turkish delicacies, purchased cases of lokoum and he shipped them to Britain under the name Turkish delight.
It is believed that Picasso enjoyed Turkish delight daily to improve his concentration while Napoleon and Winston Churchill relished pistachio filled Turkish delights.
Today, Turkish delight remains the sweet of choice in many Turkish homes. Enjoyed worldwide, the subtle flavors of Turkish delight are known to compliment coffee and sweeten the breath at the end of a meal.
Türk Kahvesi (Kahva) - Turkish Coffee
 Coffee was first introduced to Europe by an accident of war. In 1683, when the Turkish army fought a battle with the Austrian army, the Turks accidentally left sacks of coffee beans behind when they retreated from the gates of Vienna. The term "coffee" is derived from the Turkish word "kahve." In 1555, Coffee berries were eaten whole at first, or they were crushed, mixed with fat, and then eaten in Istanbul. Later on, a drink was made from the fermented pulp of the coffee berries. This new drink was given the name "the milk of chess players and thinkers."
 The Turkish Coffee Maker, called "cezve" (jazva) has a wide bottom, a narrow neck, and a long handle. The Turkish Coffee Cup, called “fincan” (finjan), is very small, similar to espresso cups, with a serving size of about 2 liquid ounces. Turkish coffee uses the finest grind you can have. The coffee becomes more like a powder than anything else. Turkish coffee is famed for the way it is made. It is prepared in a cezve that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups.
Baklava
 Baklava is of Turkish origin and is the world's favourite Turkish Dessert. It's extremely delicious.
 The word baklava entered English from Turkish; it is sometimes connected with the Arabic word for "bean" (/baqlah/), but Wehr's dictionary lists them as unrelated; the Arabic name is doubtless a borrowing from Turkish.
In Türkiye, Gaziantep is famous for its baklava and regarded there as its native city. In 2008, the Turkish patent office registered a geographical indication certificate for Antep Baklava.
Turkish ladies make baklava for serving in special days such as feasts (religional days). However, Baklava could be found in lots of restaurant and dessert shops in Türkiye
Döner (Donair)
 The Turkish Döner Kebab was invented in Bursa, Türkiye in the 19th century. Döner kebab, shortly and commonly: döner is completely Turkish. Döner means "turning," and it refers to the way it is made. Turkish Döner is similar to Greek Gyros, Mexican Al Pastor and Middle Eastern Shawarma that were derived from Doner. It is made with lamb, chicken or beef.
 Before taking its modern aspect, as mentioned in Ottoman Travelbooks of the 18th century, the döner used to be a horizontal stack of meat rather than vertical, probably sharing common ancestors with the Cağ Kebabı of the Eastern Turkish province of Erzurum.
To make Döner Kebab, slices of meat are placed on a tall vertical skewer, which turns in front of a source of heat. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The meat is sliced vertically. It is generally served in an oiled, fried piece of pita, rolled up with various salads and sauces.
Gözleme (Gozleme) - Turkish Crepe or Turkish Pancake
 Gözleme is a savoury traditional Turkish hand made and hand rolled pastry. Fresh pastry is rolled out, filled and sealed, then cooked over a griddle. The name derives from the Turkish word göz meaning eye. Traditionally, this is done on a sac (saj) "griddle". They have less oil (depending on the method you are following) than many other versions. It can be called Turkish Crepe or Turkish Pancake.
You can stuff it with many different types of vegetables, or with pre-cooked ground beef if you prefer.
 Gözleme varieties include:
* Spinach and Feta Cheese
* Spinach and Feta and ground beef
* Spinach and Feta and Egg
* Egg
* Ground beef
* Cheese
* Potatoes
* Mushroom
A modern version of Gözleme includes honey and banana. It is served hot with a slice of lemon.
Dolma & Sarma - Stuffed Vegetables and Vine Leaf Rolls
 Dolma is a family of stuffed vegetable dish in the cuisine of the Ottoman Empire. Common vegetables to be stuffed include zucchini, eggplant, tomato and pepper. Dolma is a verbal noun of the Turkish verb dolmak "to be stuffed", and means simply "stuffed thing".
 The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold. Both are often eaten with yogurt.
Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called 'sarma'. Sarma is derived from the Turkish verb sarmak which means to wrap. Other variants derive from the Turkish word for 'leaf', yaprak. In some countries, the usual name for the dish is a phonetic variant of 'dolma' or 'yaprak' (meaning leaf in Turkish)
Mantı - Turkish Ravioli
 One of the most ancient dishes in Turkish cuisine, mantı originated in Central Asia, and remains a staple food there. It is commonly served as a one-dish meal.
Mantı is small pastries filled with ground beef, similar to ravioli, but very small. Mantı, dumplings of dough filled with a special met mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika. This is a meal in itself as a Sunday lunch affair for the whole family, to be followed by an afternoon nap.
Çay (Chai) - Turkish Tea
 “Çaysız sohbet, aysız gök yüzü gibidir”
(Conversations without tea are like a night sky without the moon)
-Folk saying from Sivas, Türkiye
While both Chinese and Indians claim that they first discovered the use and drink of Tea thousands of years ago. Turks evolved their own way of making and drinking the black tea (Çay in Turkish or Camellia Sinensis in Latin), which became a way of life for Turkish Culture. Wherever you go in Türkiye tea will be offered as a sign of friendship and hospitality, anywhere and any time, before or after any meal.
Turks prepare tea using a double tea pot. Water is boiled in the lower (larger) pot and the loose-leaf tea is steeped in the top (smaller) pot. This method allows each person to drink the tea as they desire: strong and steeped, or light with lots of water added. In central Anatolian towns such as Amasya, and in Eastern Türkiye, tea is prepared in a samovar. Turks prefer to drink tea in small tulip-shaped glasses. Though the origins of this shape are not known, the clear glass allows the drinker to appreciate the crimson color of the tea.
In 2004 Türkiye produced 205,500 tonnes of tea which made it one of the largest tea markets in the world. Furthermore, in 2004, Türkiye had the highest per capita tea consumption in the world, at 2.5 kg per person followed by the United Kingdom (2.1 kg per person)
Ayran
 Ayran (yogurt drink) has been one of the most popular drinks of the Turks since the discovery of Yogurt among the Turkish tribes in Central Asia. It is simply made by diluting yogurt with water. Some salt is added to taste.
It is a very popular drink all over the country. It is served with kebabs, köftes (meat balls), meat dishes and pilafs as a beverage or it is just served as refreshment during summer months.
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| Turkish Cookbook
Türk Kahvesi - Turkish Coffee
Ingredients: 1 cup water, 2 teaspoons of extra finely ground coffee, sugar (optional)
Preparation:You will need a Turkish coffee pot also known as cezve, ground coffee, sugar and some water. For one cup fill the cezve with 1 cup of water. Add sugar to taste (if you like your Turkish coffee sweet) and top it with two teaspoons of finely ground coffee. Stir the coffee a bit.
Put on low fire (you can also use your stove or a tabletop burner). As the water begins to heat it will foam up through the coffee. When the foam ring starts appearing start stirring the coffee slowly. As soon as the crema-foam increases and fills the top layer turn off the fire and lift the cezve. Pour slowly into a small demitasse cup and it's ready for savoring. Pay attention to the stirring and foaming because if you don't, the coffee will foam up and create a mess everywhere!
Turkish Coffee Tips
• Turkish coffee must always be served with foam on top.
• If you can't find finely ground Turkish coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
• Do not stir after pouring into cups; the foam will collapse.
• Always use cold water
Baklava
Syrup:
1 1/4 cup water
1 3/4 cup sugar
1 tbsp lemon juice
Baklava:
454 gr (1 lb) Yufka (Phyllo Pastry) (~20-22 sheets)
1 cup + 3 tbsp unsalted butter, melted
1 1/2 cup pistachios, grounded (use a mixer but do not grind finely), the measurement is after grinding
6 tbsp cream 35%
3L (13x9x2") Pyrex casserole dish
To prepare the Baklava syrup place the water and sugar in a medium sized pot. First bring to a boil and continue boiling for 5 minutes. Then simmer for 15 minutes and turn the heat off. Add lemon juice and place the syrup in another bowl so that it cools down quickly.
Place the block of Yufka sheets on the counter. Cut the sheets in half (8x12 inches). Now there are two blocks of approximately 40 sheets. After cutting in half, the size of the sheets should be the same as the size of the Pyrex dish. Keep the blocks separate as half the sheets will go below the Baklava filling, and the rest above.
Brush the inside of the pyrex dish with the butter. Then lay down 2 sheets. Spread more butter on top, and then place two more sheets on top and butter again. Continue until you finish the first block of the Yufka sheets. Then brush on the cream evenly on top.
Spread the pistachios on the cream evenly. Then finish second block of the sheets the same way. Don't forget to brush the very top with butter.
Dip a big, sharp knife into hot water to cut the Baklava in rectangles. Cut 4 vertically and 6 horizontally to get 24 piece of Baklava. However, don't cut all the way down, only cut halfway until you reach the pistachio. This will ensure only the top parts will rise when you bake it.
Preheat the oven to 375 F. Place the pyrex dish on the middle rack. Bake for 25 minutes. At this point turn the heat down to 325 F while the dish is still in the oven. Bake for 30 more minutes and take the Baklava out. Leave it at room temperature for 10 minutes.
Then using the same knife, re-cut the Baklava all the way down. This part may be a little bit hard but is worth it:)
With a tablespoon pour the lukewarm syrup evenly along the cut lines. Make sure not to pour it all over, only between the lines, otherwise Baklava won't turn out well.
Sprinkle some pistachios on top of each Baklava. Let it rest at least 4 hours before serving. The syrup should be completely absorbed. You don't need to refrigerate it. Cover Baklava loosely with aluminum foil.
Gözleme - Turkish Crepe
Ingredients:
Dough;
2 cups flour, 1/2 cup yogurt,1 tsp salt
Stuffing;
1 lb spinach, 8 oz feta cheese, 1 tbsp cooking oil, Spices
Toping; Butter (Optional)
1. Make a soft dough with flour, yogurt and salt. If necessary, also add a little water. The dough should be soft but not sticky.
2. Cover the dough with damp cloth, and keep at room temperature for 1.5-2 hours.
3. Cut the spinach as if making a salad. Put it to a bowl.
4. Crumble the feta over the bowl. Add oil and spices to the bowl and mix them.
5. Turn the dough over generously floured surface. Roll it to a thick stick and make pieces as big as whole walnut.
6. Make balls from the pieces and put them onto generously floured surface.
7. Sprinkle flour generously to the surface you are going to use to make the dough flat.
8. Flat the dough into a circle with using a rolling pin. Make the dough as thin as possible. (The thickness should be ~1/16") If necessary sprinkle more flour.
9. Sprinkle ~2 tbsp stuffing onto half of the dough sheet. Cover the side with stuffing with the other side and make a half moon shape.
10. Press just a little over the stuffed side to remove air. Close the ends pressing with a fork or your finger tips.
11. Preheat the skillet, and place the stuffed dough sheet over.
12. Cook both of the sides well with tossing and turning the dough.
13. You can brush one of the sides with butter while it is still hot.
Yaprak Sarması - Vine Leaf Rolls
1 lb grape leaves, washed one by one
Filling:
1 1/4 lb medium or regular ground beef, uncooked, 1/2 cup rice, washed and drained, 1/4 cup water, 50 ml extra virgin olive oil, 1 onion, finely chopped or grated, Salt, Pepper
Garnish:
3 tbsp crushed tomatoes, 60 ml butter, sliced lemon.
Mix all the filling ingredients in a bowl with a tablespoon. Fill a large pot half way with water and boil. Add in all the leaves and boil for about 2-3 minutes. Drain, then cut off the stems. The matte (not shiny) side of the leaf is the inside, that's where the filling will go. Grab a leaf and fold the top where the stem was. Put the leaf into your palm and use a teaspoon to put filling on it. First fold over the top, then the two sides and roll to close it up.
Line up all the rolls in a large pot tightly, without big holes in between. Spread the garnish on top. Put a small plate upside down over the rolls - this is to prevent the rolls from unfolding while being cooked. Then pour in a cup of water. Cook on medium-low heat for 20 minutes. Add 1 1/2 cup of hot water, and cook for another 15 minutes. Let cool for 10 minutes, then serve with Yogurt.
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