The Homeland of the Old Turks
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The Homeland of the Old Turks

Following are the names of and recipes for some foods of the Northern Turks.

Peremeç: Made by filling dough with a mixture of meat, cheese and pureed potatoes. There are two varieties, with leavened and unleavened dough.

Peremeç with Leavened Dough:


1 kilo of flour
20-40 gr yeast
2-4 T butter
2 cups of water or (preferably) milk
2-3 eggs
1 kg ground meat
2 large onions
1 t sugar, ½ t salt, black pepper

Take 20-40 gr of yeast for every kilo of flour used, and dissolve in lukewarm water or milk. Into this put 1/3 of the flour, and mix well. Sprinkle a bit of flour over the top and leave for 2-4 hours to rise. When the  dough has doubled in bulk, add the butter, sugar and remaining flour and knead the dough. Let the dough rise again in a warm place for 1-2 hours.

To make the peremeç, divide the risen dough into 50-60 pieces. Roll these out to a few inches in diameter and fill with the filling made of ground meat, chopped onion, salt and pepper. After spreading the filling, crimp the edges to make small open pies.

Arrange the peremeç on a floured board, and allow to rise again, the fry in hot oil in a deep pan, starting with the crimped side down. When done, turn them over. Put a bit of the oil in the pan into the open peremeç. Serve hot. They may be eaten with ketchup or with vinegar if desired.

Peremeç with Unleavened Dough:


600-700 gr flour
¾ cups water or milk
30-50 gr sugar
100-150 gr butter
1-2 eggs
Ground meat
½ t salt, pepper

These are made in the same way as with leavened dough. However these are not left to rise; rather they are fried as soon as they are made.

Çekçek (Kaktöş):


10 eggs
850-900 gr flour
100 gr milk
900 gr honey
100 gr sugar (to boil together with the honey)
A little salt

Add the flour to the eggs, milk and salt, and make a soft dough. Divide the dough into 100-gram pieces, and cut each piece into pieces like date seeds, thinner than the little finger. Take care that you do not stack the pieces.

Boil the sugar together with the honey.

Fry the dough in hot oil, stirring frequently so that they cook evenly. Remove from the oil and allow to cool, then dip the end of one piece into the boiling honey and sugar mixture. If the honey cracks when it cools, it means it is ready. The honey should not be overboiled, because it will spil the color and flavor. When the honey is ready, put the fried dough into a wide enamel pan, and pour the honey over them gradually, stirring them constantly. When it is well mixed, put it into a baking pan or large platter, and with wet hands, shape the mixture as desired (square, round or star shapes). After they have been shaped, they can be sprinkled with coarse colored sugar.

Kuş Tili (Birds’ Tongues):


10 eggs
900-1100 gr flour
100 gr milk or cream
30 gr sugar
A little salt
1 t baking soda
1 liter of vegetable oil for frying

Separate eggs. Mix the yolks and sugar and beat until it has lightened and is foamy. The add the flour, milk, soda, salt and the beaten egg white, and knead into a dough.

Roll out the dough like yufka, and cut into ribbons from 1.5-2cm in width. Cut these ribbons into pieces 4-5 cm long, and fry in hot oil. After they cool, sprinkle with powdered sugar and serve.

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