IB Kitchen Club

[Simple_Person]

I don't have an issue with that honestly. Because you know sometimes a dish has originated somewhere else, but it was perfected for a region. We arabs do have our own "lahma bil 'ajeen" (but even flavors differ from country to country)..but lahmacun is totally unique to Turkey. The basics of all dishes are the same, but each country adds their influence (ingredients, cooking methods, atmosphere) to "own" it. Just eat and say alhemdulilah ;D who cares where it's from as long as it's halal and delicious.

I also say alhamdulillah when i eat food whatever that might be, however i have the issue with nationalism. With Turks especially always everything is used to enhance their nationalism. So that is why i correct people when necessary ESPECIALLY when Turks throw themselves in a discussion. Gladly @anatolian knows this and with A LOT of other dishes as well, however sister there are so many Turks and you have not experienced their behavior..so blind...so hateful and so uneducated. Those people i show no mercy and shoot them right the way in the discussion and show them their place to be humble and add something to the discussion instead of expressing their nationalism in the discussion. We Kurds also have our unique dishes, however we say alhamdulillah..not because it has come from our Kurds but Allah has given us to use. However i do not hear and NEVER heard Kurds using such things to enhance their nationalism.

Also with dishes just because they use it, doesn't mean it originated from there. For example Dolma/Yaprag as far as i know this is a Greek dish. Kurdish Kebab Turks call it "Adana Kebab", kebab it self is the word is from Farsi. The doner Kebab that thing that turns around, that I BELIEVE is Turkish.

 

[Umm♥Layth]

haha!

 

[anatolian]

I also say alhamdulillah when i eat food whatever that might be, however i have the issue with nationalism. With Turks especially always everything is used to enhance their nationalism. So that is why i correct people when necessary ESPECIALLY when Turks throw themselves in a discussion. Gladly @anatolian knows this and with A LOT of other dishes as well, however sister there are so many Turks and you have not experienced their behavior..so blind...so hateful and so uneducated. Those people i show no mercy and shoot them right the way in the discussion and show them their place to be humble and add something to the discussion instead of expressing their nationalism in the discussion. We Kurds also have our unique dishes, however we say alhamdulillah..not because it has come from our Kurds but Allah has given us to use. However i do not hear and NEVER heard Kurds using such things to enhance their nationalism.

Also with dishes just because they use it, doesn't mean it originated from there. For example Dolma/Yaprag as far as i know this is a Greek dish. Kurdish Kebab Turks call it "Adana Kebab", kebab it self is the word is from Farsi. The doner Kebab that thing that turns around, that I BELIEVE is Turkish.

Nah. "Yaprak/leaf" and "dolma/filling, stuffing" are two Turkish words. We have biber/pepper dolma too. All "dolmas" are Turkish ..Greeks like to show Turkish things as if Greek. Adana Kebab must be Arabic since Arabs were already living in Adana region before Kurds moved there. There must be some Kurdish dishes as well.

 

[anatolian]

Biber dolma

View attachment 6125

 

[Simple_Person]

Nah. "Yaprak/leaf" and "dolma/filling, stuffing" are two Turkish words. We have biber/pepper dolma too. All "dolmas" are Turkish ..Greeks like to show Turkish things as if Greek. Adana Kebab must be Arabic since Arabs were already living in Adana region before Kurds moved there. There must be some Kurdish dishes as well.

Just because it is called "dolma/yaprag" in that region, doesn't mean it originates from that region. I argue it is a Greek dish by origin. About adana kebab, no it is Kurdish. Not Arabic. The exact spices and how it is made is best made by the ones that it comes from. It is rather the Kurds that make it exactly like that. For example, about dishes that contains fish etc. hands down that it is NOT made by Kurds, because Kurds are NOT a sea people, rather only know life on land. If you go to Kurdish areas the ONLY know how to BBQ fish, while sea people can make all sort of dishes with fish meat. Also about dishes with beef or camel, that i also argue no dish that contains that sort of meat is from the Kurds. It only leaves sheep and goats.

That kebab is unique because of the fat in the "tail" of sheep. That fat has a very unique taste. In other countries it is tried to use normal fat with combination of spices, however that taste you notice is NOT the same. The Kurds as long as you go back in to the history they have had chickens, goats and sheep. Other domestic animals well almost not. Arabs are rather experts in camel meat for example. The fat in the "tail" of the sheep i noticed that the sheep here in the west, have almost no "tail". While the sheep in Kurdish areas have some large thing hanging there..which is that fat that i am talking about.

Another typical Kurdish dish is

But the rest from Biryani to yaprag and even baqlawa are not Kurdish by origin as far as i know and acknowledge.

 

[anatolian]

When you asked me about the origin of "Lahmacun" I provided you information that the etymology of the name reveals that it is originally an Arabic food. And you agreed me on that. But when I provide you the etymology of the name "Yaprak dolma/Stuffed Leaf" as a Turkish name you still argue me on that it is a Greek food.

And it's not all about "Lahmacun" or "Dolma". Turkish cuisine have an almost enless variety of dishes. It is recorded that there are 19.000 different dishes in the Turkish cuisine. On the other hand its true that many of these dishes come from the regions once the Ottoman Empire ruled inside or outside of today's Turkey. But well, still the Turkish kitchen rulez...;D

 

[Simple_Person]

When you asked me about the origin of "Lahmacun" I provided you information that the etymology of the name reveals that it is originally an Arabic food. And you agreed me on that. But when I provide you the etymology of the name "Yaprak dolma/Stuffed Leaf" as a Turkish name you still argue me on that it is a Greek food.

And it's not all about "Lahmacun" or "Dolma". Turkish cuisine have an almost enless variety of dishes. It is recorded that there are 19.000 different dishes in the Turkish cuisine. On the other hand its true that many of these dishes come from the regions once the Ottoman Empire ruled inside or outside of today's Turkey. But well, still the Turkish kitchen rulez...;D

You know why i doubt that yaprak/dolma is of Turkish origin, rather of Greek origin? Orthodox Christianity were the orignal rules of western modern day Turkey. In Greek kitchen this same dish also exists. However the question is if this same dish also exists with them, WHY would the want to "steal" this dish from the Turks? Rather it more looks like that the people that stayed in western modern day Turkey and kept their cultural habits after Ottoman conquering. We already know that the mongol invasion of Baghdad they also adopted Islam as their religion. So to make it more sense how come the Greek have the SAME dish and the Turks also, the ONLY way possible that makes sense is that it was and is a Greek dish.

Another example. Kurds dance with hand in hand in a circle. The Turks do that the same. I have heard some Turks say this dance (halay) is of Turkish origin. But again, i ask question. Kurds are separated in 4 different countries. The Kurds in eastern modern day Turkey i lets say indeed they have "stolen" this from the Turks. However the Kurds in modern day north-eastern Syria have the same dance, but have nothing to do with Turkish culture OR their language. The Kurds in modern day northern Iraq dance the same way and ALSO have NOTHING to do with Turkish language or it's culture. The Kurds in modern day north-western Iran also dance the same way and have NOTHING to do with Turkish culture OR their language. How is it that that dance is Turkish, while Kurds that have NOTHING to do with Turks in other parts..dance the SAME way? This is a VALID question and is rather being contradictory if it is the dance that Turks have invented so to say.

Besides that, Kurds by historical facts if one searches have AT least 5000 years origin like the Persians in that part of the world. Does that mean that ALL those years, NOT 1 cultural habit was brought up? Just lived day to day live..without certain dish..without certain dance, without certain music? or other habits. If one thinks things from such a perspective you can see that things becomes very contradictory if one fits it in the picture of such a things coming from Turks by origin.

I am not saying the Turks have not given their fair share of culture, like i earlier said "doner kebab". However MUCH needs to be corrected again that besides HISTORICAL facts, also fit the picture of logic, rationality and reason.

Another example. I have heard Turks for example say Kurds are nomadic people that originate from India. This also contradicts HISTORICAL facts but also Islamic facts. Mount Judi (Prophet Nuh (as) ) is the HEART of Kurdistan (place where the Kurds are). As i Kurd myself and born here i can confirm how blessed this land is, as there are MANY springs, which is kind of contradictory why somebody want to leave such a blessed place. That being said we go to historical facts. Language although many years would go by, many things do not change. Old language used back then (Medes), there are still many words that are exactly the same. So that again is being contradictory to them being a nomadic people. As last one to add to this, let's say Kurds are nomadic people, YET let's say there were 10.000 people..or 20.000 people..or even 100.000 people. yet now some say the amount of Kurds exceed 30-40 million. In history in the time of Sallahedine Ayoubi i have heard Kurds were around 160 million. How can people reach such high numbers if they were nomadic people? So that again is being contradictory.

So coming back to the dish, i base that on such questions of not making sense if by origin it is Turkish. Turks for example call that dance "halay", but Kurds have a different name for it and i ONLY hear that word "halay" being used by Turks and Kurds from Turkey. So again, changing the name, doesn't make it yours you know . Just like "Istanbul", NO it is CONSTANTINOPLE. Rasullah(saws) has said "Constantinople" (hadith conquering Constantinople in the end times after the malhama) Or even Aya sofia ..NO it is Hagia Sophia.

The first one does when conquering land is to change names and take away identity from the people. This is tried for example with Kurds that is why i pay close attention to it. For example Diyarbekir ..no it is Amed. You see this ALL over the place in Turkey. Kurds were not able to use their own names to take away their identity. People have their names like Ozturk, or Turk..or Ocalan..etc..So again, changing the name doesn't mean it is yours, rather be a bit more skeptical and ask questions and the answer should fit logic, rationality and reason. With that, that is why i say with all honesty "doner kebab" is Turkish and find no contradictory being of any other origin besides from the Turks.

 

[Simple_Person]

-

I today talked with my mother and sister and they gave me the recipe for "Tursi". The jar that i bought is about 2 liters i assume. They also confirmed to me that making it, is good for MAX 1 month..and longer than that the taste will get bad. It is rather very easy to make how my mother gave me the recipe.

Here it comes .

- Cauliflower
- oxheart cabbage
- Pickles

My mother said just use what you can use of it, as it will not fit in it all together. You could also use carrot if you want. However with cauliflower just not to big of a pieces, but also not to small. With the cabbage cut it not in too small pieces, just look online what shape they are cut in to. With the pickles, you can also use little cucumbers, but pickles contain already salt, so no salt needed to be added to it. Also with the pickles use little pickles. Those large ones are less tasty because they contain a lot of the water of the jar.

If you have filled up the jar, there are apparently some of those spices that need to be added to. I will ask later if it is also possible to do without those spices. After that she said, just a glass of water, then a glass of vinegar, then again glass of water and glass of vinegar. So not 2 glasses of water then try to fill it up with 2 glasses of vinegar, but keep the balance. Or it will either ruin the taste.

When done, just hold in 1-2 days at a dark cold place and you can eat it.

I will be asking my sister maybe she knows the Arabic name for those spices in'sha'Allah and i will give it to you in'sha'Allah. There are a lot of those typical shops that sell all kind of spices, who knows that those spices are also for sale near you . I will keeping you up to date and post you pictures of it in'sha'Allah.

 

[*charisma*]

I today talked with my mother and sister and they gave me the recipe for "Tursi". The jar that i bought is about 2 liters i assume. They also confirmed to me that making it, is good for MAX 1 month..and longer than that the taste will get bad. It is rather very easy to make how my mother gave me the recipe.

Here it comes .

- Cauliflower
- oxheart cabbage
- Pickles

My mother said just use what you can use of it, as it will not fit in it all together. You could also use carrot if you want. However with cauliflower just not to big of a pieces, but also not to small. With the cabbage cut it not in too small pieces, just look online what shape they are cut in to. With the pickles, you can also use little cucumbers, but pickles contain already salt, so no salt needed to be added to it. Also with the pickles use little pickles. Those large ones are less tasty because they contain a lot of the water of the jar.

If you have filled up the jar, there are apparently some of those spices that need to be added to. I will ask later if it is also possible to do without those spices. After that she said, just a glass of water, then a glass of vinegar, then again glass of water and glass of vinegar. So not 2 glasses of water then try to fill it up with 2 glasses of vinegar, but keep the balance. Or it will either ruin the taste.

When done, just hold in 1-2 days at a dark cold place and you can eat it.

I will be asking my sister maybe she knows the Arabic name for those spices in'sha'Allah and i will give it to you in'sha'Allah. There are a lot of those typical shops that sell all kind of spices, who knows that those spices are also for sale near you . I will keeping you up to date and post you pictures of it in'sha'Allah.

Have you tried it yet??

 

[Simple_Person]

Have you tried it yet??

I have already bought the necessary stuff but every time some thing came between that prevented me from making it. In'sha'Allah one of these coming days. I am just back from a wedding..that loud music kills the mind and the ears XD.

 

[Simple_Person]

Have you tried it yet??

ALHAMDULILLAH, ALL THE PRAISES AND GLORY BE TO ALLAH and ONLY TO HIM ALONE!!

Allah has granted me the knowledge and ability to make Tursi. It is like tasting Tursi my mother makes XD...well maybe if i go in to details, still the tursi my mother makes is better than mine, but still ALHAMDULILLAH!!

Here it goes.

Step 1: Buy the necessary stuff.

- Oxheart cabbage
- Cauliflower
- vinegar (i used normal vinegar)
- Tursi spices ( i will in'sha'Allah ask my sister what it is called in Arabic, maybe this also exists with the Arabic culture)
- small pickles (use the small ones, because of more taste
- water

Step 1: Gather all those stuff i mentioned above.

Step 2: take off small amount of piece of cauliflower,..not to big..but also not to small. You will see in a picture later on. I also just sliced some piece from the cabbage, not to big and also not to small.
I would suggest when slicing to calculate how much of each you want in there. For example 50/25/25? Or 25/50/25? Or whatever.. (cauliflower, cabbage, pickles)

Step 3: Wash the pieces of the vegetables you sliced and let all the water drain from them. (off course do not wash the pickle .

Step 4: In my second jar i corrected my self from the first mistake, by this time putting some cauliflower, then a layer of cabbage, then layer of pickles again repeat it till it was full. When doing this, i put 2 TEA-spoons of tursi spices. Maybe best to put them when the jar is filled with the vegetables first. I will in'sha'Allah try it next time. You do NOT need salt, my mother said the pickles already contain salt so if you would use it, it would ruin the taste.

Tursi spices (the Yellow ones, the orange/brown ones i THINK are for yaprax/dolma)

Step 5: The jar you have filled with the vegetables you want, now you have to put water and vinegar to it. Grab a glass and first fill up the glass with water and pour it in, then fill it up with vinegar and pour it in, repeat it BUT KEEP IN MIND to keep the balance. So that you don't end up having more vinegar OR more water in the jar.

Picture: Jar filled with vegetables.

Jar now filled with vinegar + water.

Step 6: In the picture above (first jar), i forgot to put the tursi spices in there. But i just later on still put 2 tea-spoons of tursi spices and stirred it a bit to dissolve it in the jar with vinegar and water.

Step 7: Close the lid and put it in a cold place/dark. Not cold in the sense of refrigerator, but just some closet or so.

The first day after i made it, the taste was "oke", i called my sister and she said the longer you leave it, the better the taste gets. The second day (today) i again tasted it and she was indeed right the taste is better than yesterday. Look at my 2 beautiful yellow girls here in the picture below . I'm gonna try to cannibalize them every day till nothing of them is left.

 

[Umm♥Layth]

So is tursi a pickle then? I love learning about different pickles!

From the looks of it, the traditional way of doing this is to place all the veggies in the jar with salt water and spices. Then you let it sit for about a week. This will make the veggies tangy(the same as if they had been sitting in vinegar with water) and they will take on the flavors of the spices as well as provide tons of beneficial bacteria for your microbiome :shade:

 

[Simple_Person]

So is tursi a pickle then? I love learning about different pickles!

From the looks of it, the traditional way of doing this is to place all the veggies in the jar with salt water and spices. Then you let it sit for about a week. This will make the veggies tangy(the same as if they had been sitting in vinegar with water) and they will take on the flavors of the spices as well as provide tons of beneficial bacteria for your microbiome :shade:

Yes, but a more direct pickled taste to it because i THINK of more use of vinegar. It is hard to describe it. Go and meet some Kurdish families they will give you some . Maybe even in the future if they go on vacation to Kurdistan they can take those spices with them, as i am not sure if they are for sale here in the west. And if they are for sale, it is STILL in no comparison to the spices there. Another example is the "Tahin" ( oil from Sesame seeds). There exists certain way of making Tahin in Kurdish areas especially from Amedi. This Tahin contains more oil i believe and it is a WORLD in difference between the Tahin bought at regular stores and the one bought there. Very delicious with bread and tea .

As vinegar has many health benefit, i will in'sha'Allah put this also on my regular food to eat ..and the water that is left in the bowl just drink it up.

 

[*charisma*]

ALHAMDULILLAH, ALL THE PRAISES AND GLORY BE TO ALLAH and ONLY TO HIM ALONE!!

Allah has granted me the knowledge and ability to make Tursi. It is like tasting Tursi my mother makes XD...well maybe if i go in to details, still the tursi my mother makes is better than mine, but still ALHAMDULILLAH!!

Allahu akbar Firstly, I am PROUD that you finally got your jars and accomplished your long dream of making tursi ;D secondly jazakallahu khair for posting the recipe WITH pics too! I thought I'd be able to figure out the spices, but since they are ground it will be impossible lool. I found some recipes online, but I'm guessing every recipe will differ in some way in regards to the spice mix. Anyways, glad you get to have your tursi now!

EDIT: I feel like I have to post something now I'm about to go make some samosa/samboosa wrappers so maybe I'll take pics as I do it inshallah to post later on (if they don't fail on me)

 

[Simple_Person]

Allahu akbar Firstly, I am PROUD that you finally got your jars and accomplished your long dream of making tursi ;D secondly jazakallahu khair for posting the recipe WITH pics too! I thought I'd be able to figure out the spices, but since they are ground it will be impossible lool. I found some recipes online, but I'm guessing every recipe will differ in some way in regards to the spice mix. Anyways, glad you get to have your tursi now!

EDIT: I feel like I have to post something now I'm about to go make some samosa/samboosa wrappers so maybe I'll take pics as I do it inshallah to post later on (if they don't fail on me)

If you gonna give a recipe please do keep in mind to use certain spices for example. There are some food that contain E621 ..this enhances the taste but PREVENTS your body to notice it had enough to eat. Always the next day if I ad food that contains such spices ..I wake up as if I have not eaten in days. This is absolutely not a good feeling and rather harmful if I must say. If posting ..please PURE food not the chemical waste that confuses the body or messes it up. Keep things natural.

Btw: I am not sure if Biryani is made the same way as how Kurds make it...

Rice with those small type of spaghetti like things..for got the name..they are baked and look after baking it..a bit brownish.

Besides that we put peas and almonds with pieces of baked chicken and pieces of small cubes of meat also baked..with a more balanced type of Biryani spices..

Gonna make soon in'sha'Allah maybe before Ramadan.

 

[*charisma*]

If you gonna give a recipe please do keep in mind to use certain spices for example. There are some food that contain E621 ..this enhances the taste but PREVENTS your body to notice it had enough to eat. Always the next day if I ad food that contains such spices ..I wake up as if I have not eaten in days. This is absolutely not a good feeling and rather harmful if I must say. If posting ..please PURE food not the chemical waste that confuses the body or messes it up. Keep things natural.

I love how you have preferences ;D

We call that MSG. I have a slight sensitivity to it, so I can tell when a dish uses it. It actually gives me headaches, makes me really thirsty, and sometimes my face gets tingly lool. And alhemdulilah all of my food is PURE. I don't use those boxed spices or anything. I always make my own.

The spaghetti thingies are called vermicelli Not sure about how it differs from other biryanis cuz the ones I've had don't use vermicelli (it's usually used in sweets). But in my culture we use it all the time because we cook it with our rice as well.

I'll think of something I can make without the mafia veggies ;D are there any particular spices you dislike?

 

[Umm♥Layth]

Yes, but a more direct pickled taste to it because i THINK of more use of vinegar. It is hard to describe it. Go and meet some Kurdish families they will give you some . Maybe even in the future if they go on vacation to Kurdistan they can take those spices with them, as i am not sure if they are for sale here in the west. And if they are for sale, it is STILL in no comparison to the spices there. Another example is the "Tahin" ( oil from Sesame seeds). There exists certain way of making Tahin in Kurdish areas especially from Amedi. This Tahin contains more oil i believe and it is a WORLD in difference between the Tahin bought at regular stores and the one bought there. Very delicious with bread and tea .

As vinegar has many health benefit, i will in'sha'Allah put this also on my regular food to eat ..and the water that is left in the bowl just drink it up.

We must have a vinegar discussion in the near future insha'Allah. Can you ask your mom for the spice mix recipe?! lol I really do enjoy personally passed down home recipes. I'm gonna have to go look for some kurdish families and have a taste.

It's burritos for dinner tonight for me, I'll see if I can snap a photo. I made everyone molokhiya yesterday so I don't have to make anything else. I also spent hours prepping all veggies and such on Monday, so whoever needs them can just reach in a baggie!

 

[Umm♥Layth]

Also, I'm proud of you bro! It is nice to see brothers taking care of themselves and aiming to eat healthy. MSG is horrible, and I know the feeling you speak of.

 

[Simple_Person]

I love how you have preferences ;D

We call that MSG. I have a slight sensitivity to it, so I can tell when a dish uses it. It actually gives me headaches, makes me really thirsty, and sometimes my face gets tingly lool. And alhemdulilah all of my food is PURE. I don't use those boxed spices or anything. I always make my own.

The spaghetti thingies are called vermicelli Not sure about how it differs from other biryanis cuz the ones I've had don't use vermicelli (it's usually used in sweets). But in my culture we use it all the time because we cook it with our rice as well.

I'll think of something I can make without the mafia veggies ;D are there any particular spices you dislike?

Well in the past I disliked even black pepper XD..but alhamdulillah much has changed. My only dislike is my grudge against the mafia familie with the rest we are good buddies.

OOOH btw as you sisters are old grandma's when it comes to cooking experience..do you guys know how to make cake ..that specific one with a lot of cream. All the time at the stores I see pork gelatine added to it and till now I haven't found any other place. Also I do not have a oven but a combi-microwave. With that thing I also make bread (hot air).or Pizza with a iron plate and certain functionality makes the bodem crisp.

 

[*charisma*]

It's burritos for dinner tonight for me, I'll see if I can snap a photo. I made everyone molokhiya yesterday so I don't have to make anything else. I also spent hours prepping all veggies and such on Monday, so whoever needs them can just reach in a baggie!

Molokhiya...your hubby must be arab sis

I tried making the samosa wrappers, but they were mostly a fail lool. I got a few good ones out of it so we'll see how they turn out. I will try again tomorrow inshallah. I'm trying to prep freezer items for ramadan. So far my plan is towards making samosas, kibbeh, and stuffed puff pastries. Which reminds me, gotta organize my freezer too >_<.