Archive for the 'Staple Foods' Category

Chickpeas

November 23rd, 2010 by admin

The Chickpea (Mz.: Chickpeas) is a plant belonging to the genus of Legumes.

Chickpeas are originally from Asia and spread over time in the whole Mediterranean region.

The main growing areas of chickpea are today Turkey, Spain, Pakistan, Afghanistan and India.

The chickpeas used in Europe are round and have a beige-yellow color.

There is a second chickpea sort, which have smaller and wrinkled seeds. This species is relatively unknown in Europe.

Nutrition

Chickpeas contain about 60g of water, 7 to 8g protein (Depending on the sort and nature, more protein can be included), 20g carbohydrates, 2 to 3g fat, and about 4 to 5 g fiber.

Vitamins, Minerals and Trace Elements

Chickpeas contain vitamin A and beta carotene, furthermore, the group of B vitamins, B1, B2, B3, B5, B6, B7, B9 and folic acid, plus vitamin C, vitamin E and vitamin K.

Minerals are actually found in the chickpea, but rather in insignificant quantities. Noteworthy are still trace elements fluorine, copper and manganese.

Cooking in the Kitchen

The chickpeas are soaked overnight and then boiled for 1 to 2 hours. There are also ready cooked chickpeas to buy in cans.

Turkish Cuisine – Use

Chickpeas are a staple food in Turkey and are very popular. In Turkey they are known by the name nohut.

Chickpeas are used as a starter for soups and stews. The chickpea is also often used for the famous Turkish Specialty Couscous.

In addition, roasted chickpeas are offered in Turkey to nibble, they are called then Leblebi.

From the chickpea also a paste is made​​, this chickpea paste is called Humus and is refined with Tahini – Sesame Paste.

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Patna Rice

November 23rd, 2010 by admin

Patna Rice is a Long Grain Rice and is often used in Turkish Cuisine for rice dishes.

Patna rice is originally from India but is now cultivated in many countries.

Patna rice is a white, peeled long grain rice and has a neutral taste.

Nutrients

Patna rice contains very few vitamins and minerals, as the rice is usually peeled and or pretreated.

Probably for this reason in today’s Turkish cuisine is also parboiled rice and Basmati Rice used for rice dishes.

Carbohydrates and Protein Content

The carbohydrate content in patna rice is very high between 70 and 80g to 100g of rice and the protein content is rather low with 7g.

Fiber and Fat Content

Patna rice contains little dietary fiber, only 1 to 2 g per 100 g of rice. The fat content is also very low between 0.5 and 1g.

Turkish Cuisine – Use

Due to the neutral taste Patna rice can be used very flexible, it especially tastes good in combination with meat, fish and poultry dishes.

In Turkish cuisine, it is used in different rice dishes, such as: Rice with apricots and chicken.

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Bulgur

November 23rd, 2010 by admin

Bulgur or Weizengrütze is especially for the Turkish rural population a staple food.

In the Turkish food industry, there is raw bulgur, which is used for cooking and is called Pilavlik Bulgur and fine bulgur, which is called Köftelik Bulgur.

Nutrition

Bulgur contains about 12 to 13g protein, approx 8g fiber, 70g carbohydrates and about 2g fat.

Vitamins, Minerals and Trace Elements

Bulgur mainly contains B vitamins, B1, B2, B3, B5 and B6 and the minerals potassium, magnesium and phosphorus are present in significant amounts. In addition the trace elements iron, copper and manganese.

Production and Preparation

Bulgur is mainly made from durum wheat. The durum wheat is first pre-cooked, then dried and finally crushed depending on the type either raw or fine.

Turkish Cuisine – Use

Bulgur is available as a side dish like rice, or prepared as a meal with meat or vegetables.

Bulgur can also be used uncooked and soaked with vegetables. Bulgur is also for many other foods and dishes suitable, eg. for soups.

Fine bulgur is used for a Turkish Specialty, which is called Köfte.

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Basmati Rice

November 23rd, 2010 by admin

Basmati Rice or Fragrant Rice is also a Long Grain Rice, which is cultivated mainly in India.

The basmati rice originates probably from Afghanistan. Basmati rice has an intense aroma and a nutty taste.

Nutrients – Vitamins, Minerals

Basmati rice contains only a few vitamins and not many minerals. Noteworthy are B vitamins and the minerals magnesium, potassium and fluorine.

Carbohydrates and Protein

Basmati rice contains between 30 and 40g carbs per 100g and the protein content is between 3 and 8 g depending on the sort.

Fiber and Fat

Basmati rice contains about 1g of fiber per 100g of rice and a fat content between 1 and 2g.

Turkish Cuisine – Use

Basmati rice has an intense aroma and a pleasant nutty flavor, it is also suitable as the Patna Rice for many rice dishes.

It fits well with meat, fish and poultry dishes. The Turkish cuisine uses basmati rice as a substitute for Patna Rice.

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