Prepared By: 13-01-1198 Ezgi duman 13-01-1200 Yeliz ayangiL 13-01-1202 Gökhan ÜNNÜ



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Shiraz Recipes:




Beef and Okra Casserole with Pilaffi

Ingredients:

Pilaffi Ingredients:


  • 500gm Jasmin rice

  • 1 small onion, grated

  • 1/2 cup olive oil

  • 1/4 teaspoon cummin

  • 1 tblspn tumeric

  • 1 lemon juice and zest (pith)

  • salt and pepper

  • 1 litre hot boiling water

  • fresh mint

  • yoghurt

Method:


  1. Assemble and prepare all ingredients

  2. Heat the oil in a heavy based casserole pot

  3. add chuck steak and cook until browned, i.e. until all liquid has evaporated

  4. add onions, pepers, garlic and keep mixing until onion is soft

  5. add tomato pate and mix for a minute or so

  6. add eggplant and mix until all vegies are covered with tomato

  7. mix and deglaze with cleanskins.com wine

  8. stir pot well

  9. add tomatoes, cloves, and bayleaves

  10. add 1 cup of water

  11. when casserole comes to the boil, reduced heat and simmer for 1 - 1 and a 1/2 hours or when meat falls apart

  12. add okra, salt and pepper, leave simmering for 10-15 minutes

Competitors


KAVAKLIDERE WINERY

It is now 74 years old

     Kavaklıdere Wines, the oldest and first private sector wine producer, was set up by Cemal And in Ankara on 1929. It continuously improved through those years and became Turkey's most important wine producer.

     Turkey is the Word's fifth biggest producer of fresh grapes. Yet, recently only 2 percent of the vineyards could be used for wine production. That is mainly because of the alcoholic drinks ban during the Ottoman period which causes a regression in wine production. When the Anatolian soil which is destined to grow grapes, comes under the sovereignty of the Ottomans, the viticulture starts to regress.





After the Anatolia becomes an Ottoman land, only the ethnic minorities represented by Greek and Armenian origin people deals with wine and grape production.

      During a four-hundred year ban, thousands of hectares of crop was consumed as fresh or dried fruit. But, at this point, one should take into account the alcoholic drink culture of the Ottomans. Even though there is an alcoholic drink ban during the periods of Suleyman, the Magnificent; Ahmed, the First; Murad, the Fourth; Mehmed, the Hunter, and Selim, the Third, the census made on 1637 shows that there were 160 taverns and around 6,000 shops selling alcoholic drinks in Istanbul. Following Tanzimat Movement, the period of political reforms done by Sultan Abdulmejid in the final days of Ottoman Empire, the westernization movements revives the viticulture. And in the beginning of 1900s, the Ottomans produce 30 million liters of wine, and export a significant part of it when Europe is suffering from the threat of phylloxera.


Culture and Education

      The Kavaklidere Wines Joint Stock Company, which was founded by Cenap And in 1929, has considered it its mission to contribute to Turkey's art, music, and cultural activities since the day it began.

      Cenap And clearly viewed wine production as more than a business; for him it was also a means to serve Turkish art and culture. This was important for And even as he was setting up the firm. He was well known for being an art lover, and especially a lover of music. 

      Indeed, And divided his time between working on his business on the one hand and organizing concerts at his home and supporting Ankara's musical and artistic activities on the other. And set up the Sevda-Cenap And Music Foundation in 1973 to bring together these activities together. 

      In 1994, the Kavaklidere Wines Board of Directors decided to publish books on cultural and social issues under the imprint "Kavaklidere Kültür Yayınları" (Kavaklidere Culture Publications). This date was no accident: 1994 was the 100th anniversary of Mehmet Cenap And's birth and the 65th anniversary of the foundation of Kavaklidere Wines. 

DOLUCA WINERY
Combining tradition with contemporary technology, DOLUCA has been pioneering quality wine-making in Turkey since 1926. Constantly following a philosophy of progress and perfection, DOLUCA, continues to offer over 20 different products to the appreciation of wine lovers, both at home and abroad.
History
For three generations, DOLUCA has been a part of the Turkish winemaking industry, reflecting its traditional and innovative character in its service and product quality.

At the beginning of the Adventure in 1926, Nihat A. Kutman, returned to his home country after completing his education at the Geisenheim Wine Institute's programme in Enology and Viticulture. Soon after, he established a small bottling plant in Galata, Istanbul, called Maison Vinicole which later acquired the name DOLUCA.

Nihat A. Kutman, in his early years, produced wines from domestic grape varieties such as Yapincak and Karalahana, which he marketed under brands called Vinikol, Kara Elmas (Black Diamond), Sari Elmas (Yellow Diamond), becoming the first Turkish person to take part in this profession, dominated by non-muslims to that date.

Believing in the need to constantly improve the quality of his wines, Nihat A. Kutman, after a lengthy research in Europe, brought grape varieties like Cinsault, Semillon, Gamay and Riesling to Turkey and began to grow them in various locations around Mürefte. He also played a major role, in spreading these varieties to the many wine growing regions of Thrace. In early 1940's, when wines made from these new varieties were introduced into the market, under the name of DOLUCA; they met with great success, mainly due to the distinction of the varieties and the special care shown in their production. Thus becoming the first person to produce wines from internationally known varieties, Nihat A. Kutman marked the dawn of a new era in Turkish wine-making while establishing the foundations of Doluca's lasting fame. Production facilities in both Istanbul and Mürefte were renovated from 1957 to 1963, bringing them up to date with modern technologies of the time, enabling Nihat A. Kutman to focus completely on high quality wine production.



Second Generation Nihat A. Kutman's son, Ahmet Kutman, received his education in the field of Food Technology, Enology and Viticulture at the University of California at Davis, from where he graduated in 1967, shortly after which he returned home and joined the company management. The 1970's marked a period during which DOLUCA continued its rapid growth, while the range of its quality wines expanded. In addition to the Marmara Region, grapes were obtained from various provinces of Anatolia and many of today's popular brands, such as Villa Doluca, Moskado, Nevsah and Antik, were introduced into the market one after another, and were greatly appreciated by wine lovers. Having personally witnessed the initial growth periods of Californian wine industry, Ahmet Kutman strongly believed that quality and growth could be sustained side by side, provided that the ring investments were made in production staff as well as facilities.

In 1985, starting the first investment of this magnitude in the Turkish private wine sector, DOLUCA, as a result of ongoing projects during the last 15 years, has today grown to become one of the few of its kind, in terms of both capacity and modern technology, as well as product quality by world standards.

DOLUCA today, continues to present over 20 different products to consumer's liking, with a 12 million bottle annual capacity. Paying as much as meticulous attention to consumer relations as to production quality, especially after Ahmet Kutman's daughter Sibel Kutman joined the company as a member of the third generation, DOLUCA has attained a broader contemporary outlook and embraced the mission of developing and enhancing the cultural awareness of wine in Turkey.

Sarafin- (Nilkut) In 1990, DOLUCA's Chairman of the Board, Ahmet Kutman, together with his high school friend from Robert College, Güven Nil, ventured into a project that can be called a turning point in Turkish wine industry, under the name Sarafin. It involved the establishment of modern vineyard where the best known grape varieties in the world, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot were grown with special care. While Güven Nil carried on with the management of the vineyards spanning across a land of 250 acres, near the shores of Saroz Bay, the production and bottling of the wines took place in DOLUCA's modern facilities in Mürefte, under Ahmet Kutman's personal supervision. The first products from the Sarafin vineyards, presented to Turkish consumers in 1998, soon became the most prestigious wines of the country and are enjoying growing success with each year.The Sarafin project is carried on under a company named Nilkut Ltd., established with the partnership between Ahmet Kutman and Güven Nil.

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