Cyprus-Forum.com

[insan]

Reh Insan, bou eese reh?

May be less than happy with you.

Is this genuine tissy food? One which qualifies for CY National Food and Drink?

We don't want any Bleeding Greek or Blooming Turkish stuff contaminating CY F&D!

Please confirm this is genuine tissy fare.

It's a regional food that we CYs adopted it with our unique cooking style and in time the CY style of mücendra became a very genine, national food that still is very popular in at least TC community. Haven't u ever heard or eaten this extremely tasty and nourishing special pilavi? If not, sorry but I cannot consider u as a genuine Cy.

Fair enough mate. Just checking.

Certainly had pilafi many, many times.

Am not a genuine CY, am a Charlatan.

I had doubts abt ur charlatanism now I'm sure with ur own confession. Why most of the GCs always like to disappoint their "national brothers"; TCs.

Pack it in with the "gcs" and the "tcs" mate, then we may have a chance of being CY Brothers .... and Sisters, ... celebrating with the CY Food and Drink that, like us, has roots in CY soil.

I hope so.. but charlatans ruin all attempts of brotherhood(sisterhood) of Cys.

[denizaksulu]

Me too! I'm absolutely starving now...

What I'm really craving for is some village made manti.

Hate the ones you can buy pre-made...they taste like plastic and the mincemeat inside (what there is of it) has this awful sandy texture.

I've tried so many times to make it myself. I just don't have patience to sit there and yogurayim hamuru takes so much patience and practice to get the dough at the right consistency...its too difficult to get it thin enough in one piece!

Is 'manti' what we call 'Tatar Böreği' or are they different recipe's. I have had Manti in Turkey and Turkish Restaurants in London, but they taste different.

Although mantı, tatar böreği, pirohu, russian manti all almost look similar; they taste different because of different ingredients of dough and meat or cheese besides cooking method. I've eaten many kinds of these manti varieties. The most palatable delight for me was the one cooked by a Turkmen woman and called Russiam manti. Instead of minced meat, she used very small pieces of half fatty lamb meat, small pieces of potatoes and onions to fill inside of abt 3 times bigger than the standard manti dough pieces. She cooked them in a special steam oven. ater the mantis were cooked she put some high quality sheep yoghurt on it and add the chilli pepper sauce on it that she fried in a small amount of vegetable oil. It was extremely tasty. The best ever I've eaten among it's alikes.

Even the taste of same mantı may differ in various regions of Turkey and even in different restaurants. Cooking method, cooking time, serving time after it was cooked and many other ingredients; even the quality of water used can change it's taste, positively or negatively.

Non can beat the Tatar Büreği that I make, with mint and grated hellim. I better dust my oklavı

Off to church now

[CBBB]

Me too! I'm absolutely starving now...

What I'm really craving for is some village made manti.

Hate the ones you can buy pre-made...they taste like plastic and the mincemeat inside (what there is of it) has this awful sandy texture.

I've tried so many times to make it myself. I just don't have patience to sit there and yogurayim hamuru takes so much patience and practice to get the dough at the right consistency...its too difficult to get it thin enough in one piece!

Is 'manti' what we call 'Tatar Böreği' or are they different recipe's. I have had Manti in Turkey and Turkish Restaurants in London, but they taste different.

Although mantı, tatar böreği, pirohu, russian manti all almost look similar; they taste different because of different ingredients of dough and meat or cheese besides cooking method. I've eaten many kinds of these manti varieties. The most palatable delight for me was the one cooked by a Turkmen woman and called Russiam manti. Instead of minced meat, she used very small pieces of half fatty lamb meat, small pieces of potatoes and onions to fill inside of abt 3 times bigger than the standard manti dough pieces. She cooked them in a special steam oven. ater the mantis were cooked she put some high quality sheep yoghurt on it and add the chilli pepper sauce on it that she fried in a small amount of vegetable oil. It was extremely tasty. The best ever I've eaten among it's alikes.

Even the taste of same mantı may differ in various regions of Turkey and even in different restaurants. Cooking method, cooking time, serving time after it was cooked and many other ingredients; even the quality of water used can change it's taste, positively or negatively.

Non can beat the Tatar Büreği that I make, with mint and grated hellim. I better dust my oklavı

Off to church now

Would that be a Catholic one?

[denizaksulu]

Me too! I'm absolutely starving now...

What I'm really craving for is some village made manti.

Hate the ones you can buy pre-made...they taste like plastic and the mincemeat inside (what there is of it) has this awful sandy texture.

I've tried so many times to make it myself. I just don't have patience to sit there and yogurayim hamuru takes so much patience and practice to get the dough at the right consistency...its too difficult to get it thin enough in one piece!

Is 'manti' what we call 'Tatar Böreği' or are they different recipe's. I have had Manti in Turkey and Turkish Restaurants in London, but they taste different.

Although mantı, tatar böreği, pirohu, russian manti all almost look similar; they taste different because of different ingredients of dough and meat or cheese besides cooking method. I've eaten many kinds of these manti varieties. The most palatable delight for me was the one cooked by a Turkmen woman and called Russiam manti. Instead of minced meat, she used very small pieces of half fatty lamb meat, small pieces of potatoes and onions to fill inside of abt 3 times bigger than the standard manti dough pieces. She cooked them in a special steam oven. ater the mantis were cooked she put some high quality sheep yoghurt on it and add the chilli pepper sauce on it that she fried in a small amount of vegetable oil. It was extremely tasty. The best ever I've eaten among it's alikes.

Even the taste of same mantı may differ in various regions of Turkey and even in different restaurants. Cooking method, cooking time, serving time after it was cooked and many other ingredients; even the quality of water used can change it's taste, positively or negatively.

Non can beat the Tatar Büreği that I make, with mint and grated hellim. I better dust my oklavı

Off to church now

Would that be a Catholic one?

Sorry to disappoint. No it was the Greek Orthodox Church. I went to the exhibition of 19th Century engravings on Cyprus, Turkey and the Balkans.


see my link on it:

http://www.cyprus-forum.com/viewtopic.php?t=26913

It was marvellous.Mainly produced by the 'journalists/artists of the 'London Illusrated'. Absolutely unbelievable.

Engravings also included the Turkish 'Plevna/Plevne defence against the Russians. The Serbian wars and the general life of Cyprus at the time.