Tasting Turkish Culture

“Ey zahit şaraba eyle ihtiram”

2024-06-23T11:58:00.002-04:00

This poem titled “Ey zahit şaraba eyle ihtiram” was written by the Bektaşi poet Neyzen Tevfik. Neyzen Tevfik, who lived between 1879-1953, is known as a poet and neyzen (reed flute player) influenced by the Sufi and Bektaşi traditions. In his poems, he addresses the social and religious issues of his time using a critical and ironic language.

In the poem, Neyzen Tevfik uses wine symbolically from a Sufi perspective to emphasize the processes of inner maturation and spiritual perfection. In Sufi literature, wine often represents the love of Allah and spiritual intoxication. The poet criticizes the zahit (pious person), conveying that achieving true spiritual maturity is not possible through prohibiting wine but through inner experience and understanding. The poem explores the human spiritual journey and maturation from a mystical and Sufi point of view.

Sezen Aksu Songs in Florida

2023-12-16T21:59:00.001-05:00

On a night illuminated by melodies, the SAC comedy lab transformed into a haven of Turkish music in Orlando, as the notes of Sezen Aksu's iconic songs reverberated through the hearts of approximately 100 attendees. The concert, graced by the award-winning singer and kemenche player Aslıhan Erkisi, alongside the world-renowned Armenian oud player and composer Ara Dinkjian, was a symphony of culture, emotion, and collective memory.

As Aslıhan Erkisi's voice soared through the opening lines of "Vazgeçtim," you could feel a wave of emotion wash over the crowd. The poignant lyrics, coupled with her expressive delivery, brought many to the edge of tears, as each word seemed to echo their own tales of resignation and poignant reflection.

The atmosphere shifted with "Aldatildik," as the audience, now emboldened by the stirring music, joined Aslıhan in a chorus that filled the room. Her ability to engage the audience, inviting them to become a part of the performance, turned the song into a shared experience, a collective celebration of Turkish music's power to unite.

"Ağladıkça," composed by Ara Dinkjian, stood out as a testament to his masterful musical storytelling. This composition, rich in emotion and depth, resonated with the audience, as if each note played on the oud was a word in a story they had all lived.

The mood became lively with "Gel Gel Sarışınım," also composed by Dinkjian. It saw the audience again singing along with Aslıhan, their voices rising in joyous abandon, creating an air of festivity that only music of such infectious energy can inspire.

As the first chords of "Sen Ağlama" were struck, there was a collective intake of breath. The room was enveloped in a shared sense of solace, as if the song offered a shoulder for each person to lean on.

With "Yine Mi Güzeliz, Yine Mi Çiçek," another of Dinkjian's compositions, the audience was reminded of the beauty and resilience embedded in Turkish culture, the lyrics painting a picture as vibrant as the melodies that carried them.

The rhythmic beats of "Firuze" had everyone's spirit dancing, while "Ah İstanbul" and "Gurbet" drew out a deep-seated nostalgia, a longing for places and times that each melody invoked with poignant accuracy.

The night was a journey through the rich tapestry of Turkish music, with each song acting as a thread woven into the larger narrative of cultural pride and collective memory. The concert was more than a display of musical prowess; it was a gathering of souls, a celebration of heritage, and a reminder of the ties that bind us through the universal language of music.

A family anecdote shared by Ara Dinkjian :)

Stay tuned to our blog for more on Turkish cultural events, where the melodies tell stories, the rhythms unite strangers, and every performance is a chapter in the grand book of cultural celebration.

Gaziantep’s Culinary Delight: Kunefe!

2023-12-13T16:25:00.001-05:00

Ingredients:

250g of kadayıf (shredded phyllo dough)
200g unsalted cheese (preferably a firm, unsalted cheese like mozzarella or a traditional Turkish cheese)
150g unsalted butter
2 cups of sugar
1.5 cups of water
1 tablespoon lemon juice
Crushed pistachios for garnish

Syrup Preparation:

Combine sugar, water, and lemon juice in a saucepan.
Bring to a boil and then simmer for about 10 minutes until it thickens slightly.
Set aside to cool.

Künefe Preparation:

Melt the butter and evenly coat the strands of kadayıf with it.
Place half of the buttered kadayıf in a round, medium-sized baking tray, pressing it down lightly.
Spread the cheese evenly over the kadayıf layer, leaving a small margin around the edges.
Cover the cheese with the remaining kadayıf, pressing down gently.
Bake in a preheated oven at 180°C (356°F) for about 20-30 minutes, or until the top turns golden brown.
Remove from the oven and immediately pour the cooled syrup over the hot künefe.
Garnish with crushed pistachios.
Serve hot.

Enjoy your homemade Künefe!

Afiyet Olsun :)

Exciting News: We're Back and Bringing the World of Turkish Culture to You!

2023-12-08T16:37:00.012-05:00

We are thrilled to announce that our blog is back in action, more vibrant and engaging than ever! After a brief pause, we have returned with a renewed passion and an expanded focus that we can't wait to share with all of you.

What's New?
We are broadening our horizons to include not just the rich flavors of Turkish cuisine, but also the vibrant world of Turkish cultural activities. From enthralling concerts and creative workshops to fascinating events and authentic Turkish restaurants, we are set to explore and share Turkish culture in its many forms, no matter where in the world it might be.

Global Turkish Experiences
Our journey will take us beyond borders, bringing you the essence of Turkish culture from various corners of the globe. Whether it's a Turkish music festival in Europe, a traditional art workshop in Asia, or a hidden gem of a Turkish restaurant in the Americas, we'll be there to bring these experiences to you.

Stay Tuned for Regular Updates
We invite you to join us on this exciting adventure. Stay tuned for regular posts about upcoming events, reviews of Turkish restaurants, and reports from Turkish-themed activities. We promise to keep you informed, entertained, and connected to the heartbeat of Turkish culture no matter where you are.

Get Involved
We would love for you to be a part of this journey. If you know of any Turkish events or places that you think should be featured, please don't hesitate to reach out to us. Your input is invaluable in making this blog a vibrant community space for all lovers of Turkish culture.

Thank You for Your Continued Support
Your support means the world to us, and we are excited to embark on this new chapter with you. Let's dive back into the rich tapestry of Turkish culture together!

Stuffed Meatballs ( Icli Kofte )

2014-03-16T14:06:00.005-04:00

Filling:

1/2 lb. ground beef

2 onion, finely chopped

1/2 cup walnuts, crumbled

Salt to taste

black Pepper

1 cup diced parsley

Kofte shell:

3 cups of cracked wheat #1 (bulgur)

2 potatoes boiled, peeled, and shredded

½ cup semolina

½ cup bread crumbs

2 tbsp. tomato paste

1 egg

Salt and black pepper to taste

3 cups of water

For the filling:

1-Sauté the ground beef with the onion until the meat is light brown and crumbly. Then drain and add the rest of the ingredients, stir and put aside.

2-Place the bulgur in a large bowl and add a little bit of hot water to get it wet, but not soggy. Add all the ingredients, knead them all. During the kneading, wet your hands once in a while and continue kneading. Do this for 10 minutes and make sure everything's mixed well. (If you have kitchen aid, use it.)

3-Take a walnut sized piece from it, make a ball and place it on your palm. Use your index finger to make a hole at the center make the outside as thin as possible. Put 2 tsp of filling in it then wet your hand and slowly close the top. Rotate it in your palm to make the surface smooth

4-Place the Kofte on a plate and make sure they don't touch each other. If you don't want to fry all of them, put them in the freezer, and after freezing, put them in Ziploc bags. When you do want to fry the frozen Kofte, let them sit for 1 hour at room temperature before frying.

5-Heat the sunflower oil in the frying pan, then fry all sides equally. Serve with crushed red pepper, dry mint, lemon wedges or sumac.

* Take care to stuff the Kofte as quickly as possible. It would be good if you can get help - maybe someone can stuff them and the other person can close them up. Otherwise the Kofte might crumble since the bulgur expands over time after getting wet.

Tray Kofte

This is a faster alternative to Icli Kofte:) The ingredients and the process are the same, until you start to make the Kofte.

1-After you prepare the Kofte shell ingredients, divide it in half. Spread one half in a pyrex dish evenly without leaving holes. Then place the filling ingredients on top evenly.

2-Place some saran wrap on the counter as large as the pyrex dish and spread out the other half of the Kofte shell ingredients on it.

3-Then place it the pyrex upside down (so that the top of it is flat). Cut diagonally or in squares with a knife. Cover the top with extra virgin olive oil.

Preheat the oven to 350 F and bake for about 35-40 minutes. Serve it as an appetizer with crushed red pepper, dry mint, lemon wedges or sumac.

COOKING CLASS-- MANTI

2014-02-24T16:09:00.001-05:00

Last cooking class we made a popular dish in Turkey, Manti. It was such a nice class. Everybody was around the table and tried to make it. They did a really good job :)

We prepared little heart cookies, table clothes, and napkins because of Valentine's Day :)

Here is the recipe.... http://www.tastingturkishculture.com/2012/07/manti.html

Fried Potato Balls ( Kizartilmis Patates Kofte )

2014-02-10T10:37:00.000-05:00

Ingredients:

3 large potatoes boiled, peeled, and shredded

1 large onion, finely chopped

bunch of dill and/or parsley, finely chopped

1/4 cup of corn or vegetable oil

salt, black and red pepper to taste

For coating:

2 large eggs, beaten

2 cups of bread crumbs

For Frying:

1/2 of corn or vegetable oil or spray oil

Directions:

1-Saute the onion with 1/4 cup oil in a skillet. Then in a big bowl add shredded potatoes, onion, dill/parsley, spices and salt. Knead them by hand.

2-Give a shape similar to the picture. Dip in the egg, then with bread crumbs.

3- Brush or spray oil to non stick pan. Let it heat and place the balls in pan.

4-Fry them until light brown.

Serve it warm.

Afiyet Olsun.

Button Cookies ( Dugme Kurabiyeleri )

2014-02-09T20:40:00.002-05:00

Ingredients
2 eggs
2 stick butter( room temperature )
2 cups of powder sugar
1 tbsp baking powder
1 tbsp vanilla
4,5 cup all purpose flour
Jam or marmalade - what type you like

Preparation
1- In a bowl, mix all ingredients except flour. Make smooth mixture with ingredients.
2-Then add flour little by little and make a soft dough.
3- Then take one piece (like walnut ) Make a ball.
4- Make a dip in the middle with thumb. Bake them 350 F until it gets bigger approx 10.min. Then put 1 tsp orange jam or cranberry jam.
5-Bake them 10 more minutes.

Serve it cold with tea or coffee.

Afiyet Olsun.

Menemen

2014-02-09T20:32:00.001-05:00

This is a quick, and delicious dish for breakfast.

Ingredients
1 big onion, finely chopped
4 tomatoes, petite diced
1 fresh green pepper, diced
bunch of basil ( optional )
2-3 whole eggs
3 tbsp oil, ( corn, vegetable or olive )
Salt to taste
Black and red pepper to taste

Preparation;
1- Saute chopped onions with oil in a skillet. Add green pepper, saute until tender.
2- Add diced tomatoes, cook until gets soft.
3- Sprinkle salt and peppers and basil. Crack the eggs. You can beat the eggs or you may leave the eggs on top without stirring until cooked. ( Like pictures )

Serve it warm with fresh bread and tea :)
Afiyet Olsun!

FLORIDA STATE COLLEGE AT JACKSONVILLE INTERNATIONAL FESTIVAL

2014-01-16T19:30:00.000-05:00

Istanbul Cultural Center represented Turkey for the International Festival at FSCJ...

Turkish Salsa ( Acili Ezme )

2014-01-16T17:08:00.001-05:00

Ingredients
3 medium tomatoes, small diced
2 medium onions, small pieces
1 medium green bell pepper
1 medium red bell pepper
2 gloves garlic
2-3 tbsp olive oil
1 bunch of parsley
2 tbsp tomato paste
1 tbsp pepper paste
black pepper ( to taste)
red pepper ( to taste)
salt ( to taste)
Fresh mint ( to decorate)

Preparation
1-Blend this ingredients respectively. Then take them in a big bowl, mix them.
2-Then serve the mixture in a plate.
3- Decorate with fresh mint

Afiyet Olsun...

1 cup warm water( 60 sec.in a microwave)

TV SHOW

2014-01-16T16:31:00.000-05:00

We were on Channel 4 news!!!! I am so thrilled :))) Check this out!

Turkish Cooking Classes

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VIDEO: If you want to change things up in the kitcken, why not learn to make some traditional Turkish cuisine? Tuba Taskan and Meltem Altintas, Istanbul Cultural Center of Jacksonville, talk about free Turkish cooking classes.

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Have you been wanting to change things up in the kitchen? Why not try learning to make some traditional Turkish cuisine? A local group here in Jacksonville is offering free classes every month. Joining me now is Tuba Taskan and Meltem Altintas from the Istanbul Cultural Center of Jacksonville. 3 The Istanbul Cultural Center hosts cooking classes on the second Saturday of every month. The next class is February 8th from 11 a-m to 1 p-m. It's held at the center -- which is located on Southside Boulevard. There's a 5 dollar fee per person -- and you need to R-S- V-P. You can find the link on their website -- A-T-C Center dot org.

UPCOMING EVENT-COOKING CLASS

2014-01-13T21:41:00.000-05:00

Istanbul Cultural Center Jacksonville Women Division is offering Turkish Cooking Class with rich and delicious recipes! The classes will be once a month on Saturdays between 11:00 am to 1:00 pm at Istanbul Cultural Center.

We look forward to seeing you in the kitchen.

Class will be on Saturday, February 8th,2014

Class menu will be Manti ( Turkish Dumbling )...

Cooking Class

2014-01-11T23:57:00.002-05:00

Today in the cooking class....

http://www.tastingturkishculture.com/2011/04/lentilball-mercimek-koftesi-ingredients.html

http://www.tastingturkishculture.com/2011/09/semolina-dessert-irmik-helvasi.html

UPCOMING EVENT- COFFEE NIGHT

2014-01-11T23:08:00.000-05:00

Join us for Authentic Turkish coffee along with great conversation and friends. Coffee Night is a themed gathering of ladies in a nice and warm environment for a diverse social experiment! Refreshments will be served.

Date; January 18, 2014

6.00-7.00 pm refreshment

7.00 - 8.00 pm presentation

Please click here for RSVP and let us know your participating. Thanks in advance....

Sincerely,

Women's Division of Istanbul Cultural Center

2032 Southside Blvd
Jacksonville, FL, 32216
cooking@atccenter.org

Sekerpare

2013-12-17T23:05:00.000-05:00

Ingredients
For Hard Cookies
1 stick unsalted butter in room temperature
2 eggs ( yolk is to be put on top of the sekerpare )
5 tbsp semolina
5 tbsp powdered sugar
1 package or 1 tbsp vanilla
1 package or 1 tbsp baking powder
1/2 cup of whole nuts ( almond or hazelnut )
Flour as you need ( approx. 4 cups )
For syrup
2 cups of sugar
2 cups of water
2 tbsp lemon juice
Directions;
1-Boil 2 cups of sugar and 2 cups of water in a pot for 5 minutes.Then add lemon juice. Let the liquid boil a few more minutes and set a side and let it cool down.
2- In a mixing bowl, add egg whites on to the butter which is softened in the room temperature.
3-Then mix semolina, powdered sugar, baking powder and vanilla. Make a pure mixture by hand.
4-Add flour little by little until you get soft dough. ( like earlobe)
5- Brake off small pieces, walnut size, from dough round and flatten them.
6- Set them on the an oiled cookie sheet.
7- Brush the top of cookies with egg yolk and put whole hazelnut pieces on top them.
8- Bake them in the preheated oven set on 350 F until they get golden approx. 25.min.
9-Pour cold syrup over hot baked sekerpare.
10-Wait until absorbed all the syrup.
Afiyet Olsun!

Turkish Ladies Night

2013-12-17T22:45:00.000-05:00

As Turkish ladies in Jacksonville we try to have Turkish ladies night every couple of months. We had such a great time this past month. We played different types of games like musical chairs, karaoke, needle in a haystack and apple eating contest. We have small prizes for the contestant's. This months theme was "cig kofte night". Cig kofte is a traditional Turkish meatball that is not cooked literally but actually beaten by hand for some time until it becomes "cooked". While it can be made 3 different ways using potato, egg, or beef; I prefer potatoes. It is considered a veggie dish but we still call it a kofte (meatball). Below I have provided the recipe.

Ingredients:

3 big Potatoes (Boiled, chilled then grated or crushed)

1 package Extra Fine Grain Bulgur Wheat

2 Garlic Cloves (Crushed)

1 Medium Onion (Grated)

1/2 cup Red Pepper Paste

Cig Kofte Tray

1/2 cup Tablespoon Tomato Paste

Juice of 2 Lemons

1/4 cup of Red Pepper Flakes (or to taste )

2 cups of isot ( roasted red pepper ) ( main spice for the cig kofte )

Bunch of Flat Leaf Parsley (Finely Chopped)

1 cup finely chopped scallion

1/2 cup corn or vegetable oil

Directions;

1- In a medium cup mix the spices with the hot water.

2-Then in a cig kofte tray ( if you don't have use large mixing bowl )add bulgur, spices, lemon, pastes and with clean hands, knead the mixture hard with the palms of your hands for around 40 minutes (this may seem a long time but it will soften the bulgur and ensure all the tastes and ingredients are blended).

3- Add the potatoes, scallions,oil, and chopped parsley and continue to mix for another 10 minutes. Taste a little and if the bulgur isn’t grainy and the mixture resembles a thick paste.

4-Take a small piece, form into a rough small sausage shape and press three fingers down on the top to make indentations. Arrange on a serving plate then serve with the trimmings on the side.

Serve with a few flat breads/ lavas or flour tortillas, wedges of lemon, some iceberg lettuce leaves and some sprigs of parsley and yogurt drink..

Afiyet Olsun!

Apple Dessert ( Elmali Tatli )

2013-12-11T23:03:00.002-05:00

Ingredients
1 package of petit beurre biscuit ( lightly sweet cookie)
2 cups of warm milk
3 large size apple
1 tsp cinnamon
Whipped cream
Chopped Walnut
Ground coconut

Directions

1-After peeling apples, grate them. Then in a pan, cook it until it absorb its juice back. Add cinnamon and walnut into the pan and let them cook 2 more minutes.

2-In a tray, lay biscuits side by side after dipping them in milk. On the biscuits, spread the cooked apple mixture.

3-Continue the same process,making layers of apple and biscuit, until the ingredients finish. On top spread whipped cream evenly, and sprinkle coconut and walnut.

Zucchini Salad with Yogurt ( Yogurtlu Kabak Salatasi )

2013-12-11T22:52:00.001-05:00

Ingredients

1 lb zucchini

1-1/2 cups plain yogurt

Garlic to taste ( minced or grated )

½ cup crushed walnuts

1-2 tbsp olive oil

Bunch of dill ( chopped)

Salt, mint, red pepper, black pepper to taste

Directions

1- Wash zucchini and grate without peeling. Then, take olive oil into a skillet and add in grated zucchini.
2- Saute over medium heat till they get soft ( for about 8-10 minutes ). Turn the heat off and aside for cooling.

3- Meanwhile, take yogurt, dill ,garlic , walnuts and salt into a bowl. Mix and add zucchini. Mix them all and transfer to a serving plate. Sprinkle walnuts and spices to decorate.

Serve it cold with meat, chicken or vegetable dish...

Semolina Sponge Cake with Poppy Seeds ( Hashas Tohumlu Revani )

2013-12-11T22:48:00.001-05:00

Ingredients
4 large eggs
1 cup of poppy seeds

1cup of semolina
1/2 cup sugar
1-1/2 cup flour
1 cup yogurt
1/2 cup corn oil
1 packet baking powder
1 packet vanilla

Syrup
3 cup sugar
2-1/2 cup water
1 tbsp lemon juice

Garnish
Shredded coconut, chopped walnut or pistachio

Direction
1-Mix sugar and eggs thoroughly. Add yogurt and oil to mixture.
2- Combine dry ingredients-semolina, flour,poppy seeds , vanilla, and baking powder- and mix together well.
3- Spray a deep Pyrex ( oven-safe) glass dish with oil, and pour int the mixture. Cook at 350 F on middle rack until golden brown, about 25 minutes.
Note; Do not open the oven door, or it won't rise properly. Check progress from the window.
4- While the cake is cooking, boil sugar and water for 3-4 minutes in a small pot. Add lemon juice and boil 3 more minutes and then remove from heat.
5- After cake is finished cooking, let it cool. Pour the still- warm syrup over the cake. Before serving, garnish individual slices with coconut, walnut, or pistachio.

Serve it with tea or coffee.

Afiyet Olsun.

Stuffed Grape Leaves--Yaprak Sarmasi

2013-12-11T22:35:00.000-05:00

INGREDIENTS
500 g. grape leaves
1 1/2 c. rice
1 large onion
6 T. olive oil
1 t. sumac
1 T. salt
1 t. black pepper
1 t. red pepper
1 lemon
3 c. water

DIRECTIONS
1-Chop the onion into small pieces, and sauté in a pot with 3 T. oil, until the onions are light pink.
2- Add rice, spices, and salt, and mix well.
3- In one grape leaf, spoon 1 tablespoon of the rice mixture into the center.
4-Secure it by closing the right side, then the left side, and tightly rolling it (like a cigarette).
5- Place a layer of empty grape leaves on the bottom of a large pot, to prevent burning.
6-Then place the stuffed grape leaf carefully. Stuff and roll all the remaining grape leaves in the same way, and place them in layers.
7- Add lemon juice, water, and remaining 3 T. oil.
8-Cook over medium heat for about 25 minutes. If the water boils away, add more hot water to pot.
9-When finished cooking, cover and refrigerate.

Serve stuffed grape leaves cold with yogurt, salad, or as an appetizer.Afiyet olsun!

Cooking Class--Stuffed Collard Greens with Chicken ( Tavuklu Karalaha Sarmasi )

2013-12-11T21:49:00.001-05:00

Ingredients

1 bunch collard greens/ Pot of boiling water
1 lb chicken breast diced to tiny pieces
2 cups rice washed
2 medium onions chopped
1 bunch parsley chopped
1/2 cup oil
2 tbsp tomato paste
Salt ( to taste)
Red pepper ( to taste )
Dried mint 1 tbsp
Directions

1- Saute the chicken in oil, add the onions, saute again then add rice and cooking or 5 more minutes then add the rest of the ingredients.
2- Clean and cut the stems of the collards. Half-fill water in a large pot and boil. Put he collard green leaves in the boiling water for 30 seconds and remove.
3- Shock the leaves under cold water to stop the cooking process. Gently squeeze the leaves to remove excess water. Let them drain completely.
4- Begin to fill and roll your leaves. Once they are all ready place them neatly in a pot and fill with water just barely above the sarma's. Place a plate upside down over the sarmas's so they sit neatly. Turn on high to a boil, then turn to low to finish cooking.

UPCOMING EVENT- COOKING CLASS

2013-11-20T19:23:00.001-05:00

Istanbul Cultural Center- Jacksonville Women Division is offering Turkish Cooking Class with rich and delicious recipes! The classes will be once a month on Saturdays between 11:00 am to 2:00 pm at Istanbul Cultural Center.

We look forward to seeing you in the kitchen.

class will be on Saturday, December 7th 013.

This month's menu is Stuffed Collard Greens with Meat

For RSVP http://www.eventbrite.com/e/turkish-cooking-class-in-november-tickets-6640214059?aff=es2&rank=1&sid=e9fcf1612beb11e3979622000a9f3045

Cooking Class---Sulu Kofte

2013-11-12T22:54:00.001-05:00

This week in cooking class, Yasemin showed us how to make sulu kofte. It was so yummy :)

Ingredients

1/2 pound ground beef

1 cup cracked wheat ( bulgur)
1 egg
1 medium crashed onion
1 tbsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1 tsp cumin

For Sauce
2 tbsp tomato paste
1 tbsp pepper paste
2 tbsp flour
3 tbsp canola oil
1/2 cup flour for tray
8 cup water

Garnish
1/2 cup chopped parsley

Preparation
1- In a bowl, add the ground beef, spices, egg, cracked wheat, salt, and onion. Knead all ingredients. Make bit size meatballs.
2- Spread the flour on a tray and place meatballs on tray.
3- In a medium size pot, add oil, tomato paste, pepper paste, and 3 tbsp flour. Saute all of them in a medium heat. Then add 6 cups water. Wait until it boils. Then all the little meatballs, drop into the pot and stir slowly.
4- Cook for about 15-20 min. in a medium heat.
5- Before serve the meatballs, sprinkle some chopped parsley on top.

Afiyet Olsun!

Cucumber wıth Yogurt (Cacik )

2013-11-08T21:20:00.000-05:00

INGREDIENTS

2 up yogurt

1 cup water

2 cucumbers (peeled and diced small, or shredded )

1 clove garlic (crushed)

1/4 tbsp salt

1 tbsp olive oil

1 tsp dried mint

1 tsp red pepper

1 tsp black pepper

fresh dill (optional)

DIRECTIONS

1-Mıx yogurt with spoon in a medium bowl.

2-Add garlic, salt and cucumber, and combine thoroughly. Stir water in it.

3-Add black pepper, red pepper and mint. Last, add the oil. Garnish with fresh dill if desired.

Serve Cold.

Afiyet olsun!