THE ÇANAKKALE CUISINE

CHEESE DESSERT   
INGREDIENTS:
500 gr fresh unsalted cheese or curds, three eggs, three soup spoons of flour, one Turkish teas glass of margarine, extremely fine semolina, coconut, baking powder for syrup, 4.5 water glasses of water, a quarter lemon.
RECIPE:
Place the cheese in Tülbent (very fine cloth traditionally worn as a headscarf by countryside women) and drain well if you are making it with cheese. Place the cheese, egg, flour and melted margarine into a bowl. Slowly add the baking powder and the semolina to the dough as you knead it. Add semolina till dough is soft. (It should be softer than dough normal dough) Take pieces in the size of and egg and place in the oven tray and put into an oven that has been warmed for 2 to 3 minutes and cook until it gains a pink colour on the top. Pour the syrup on the top of the tray while it is still warm out of the oven. Cover the top and let the syrup be fully absorbed. Later put your dessert onto serving plates, sprinkle coconut on the top.

SARDINES IN VINE LEAVES 
INGREDIENTS:
50 sardines, 50 fresh vine leaves, 1 soup spoonful of salt, 1 dessert spoon of white powdered pepper,ı
RECIPE:
Without chopping off the heads and tails of the sardines clean the central bones of the fish carefully. Clear off the scales of the fish by scrapping with knife and wash them. Put the marinating ingredients in a bowl and stir. After you drain the water from the fish take them to a large bowl and pour the marinade on the top of them and leave for a while. Remove the stems of the vine leaves. If fresh, first throw them into boiling water and than into cold water and if salted wash them off with warm water to remove salt. Place the leaves on a bench bright side facing down and the veined side facing upwards and spread them carefully. Place the fish top of the leaves and roll to wrap it. Place the rolled leaves, join side down first onto a grill, turning to cook both sides.
When the colour of the leaves changes it means that the sardines are cooked. Place the cooked fish on a serving plate bringing them hot to the table. The sardines cooked in this method are the healthiest ones since they are not fried or directly exposed to fire

ŞAKŞUKA
One the of the best example of the Çanakkale cuisine is the Şaraşura dish.
Preparation period: 20 minutes, Cooking period: 30 minutes. For six person
Ingredients:
Half of kilo of fresh beans, one eggplant, one zucchini, two potatoes, three mild peppers, one onion, two tomatoes, half a Turkish tea glass of liquid oil, one and a half glasses of hot water, one soup spoonful of tomato paste and salt.
Recipe:
Peel the onion and cut in large pieces. Slice the peppers in think rings. Peel the tomatoes and cut in cubes. Warm the liquid oil in a pan and fry onions and peppers until browned. Add the pepper and tomatoes and stir. Melt the tomato paste by adding little bit of water and add to the pan.
Clear the ends of the beans and cut them in two. Peal the potato, zucchini and eggplant and cut in cubes. Add the one and half water glass of hot water and the vegetable to the pan. Cook for 30 minutes and serve it either warm or cold

CHEESE EGGPLANT 
INGREDIENTS:
Six thin long eggplants, the yoke of an egg, half a bundle of parsley, two water glasses of sunflower oil, 250 grams of white cheese and salt
RECIPE:
Peal fine strips of the skin of eggplants and cut them into two centimetres thick circles. Split each slice from the centre without breaking it in two. Place the eggplants in a draining cup, place salt on them and sprinkle water over them and keep for 15 minutes to remove bitterness. Wash the eggplant slices, drain and dry off. Fine cut the parsley, add the yoke and cheese and mix. Press the white cheese and mix the fine cut parsley and one egg. Spread the mixture between the slices of eggplant and close them up. In another bowl mix up the eggs and cover the eggplant slices with eggs and fry in very hot oil. Serve hot..

Restaurants in Çanakkale

Adana Sofrası	0542 670 57 25
Alem	0286 217 11 51
TNT Cafe Bar	0286 217 04 70
Rıhtım	0286 217 17 70
Aleste	0286 213 53 44
Depo Bar	0286 212 68 13
İmparator	0286 212 26 17
Le jardin Cafe	0543 475 92 21
Çanakkale Balık Rest	0286 213 81 00
Marina	0286 263 04 66
Bahçemiz	0286 214 14 14
Ora	0286 212 84 32
Cafe Barcode	0286 214 19 11
Dostlar	0286 283 05 02
Keyfhan	0286 212 25 66
Çarıklı Restoran	0542 394 89 50
Dabakoğlu	0286 213 58 31
Marina Cafe	0286 217 22 26
Vino	0286 214 19 12
Sie Sat	0286 217 33 50
Han Bar	0532 323 23 01
Moonlight Kafe	0286 214 22 05
White Horse	0286 212 16 63
Kumsal Kafe	0286 213 69 81
Troia Fish Restaurant	0286 217 14
Lodos Bar	0286 217 20 79
Sultan Han Sofrası	0286 212 79 08
Liman Yalova	0286 217 10 45
Mor Salkım Kafe	0286 214 04 80
Boğaz Restaurant	0286 214 08 88
Trakya Yemek	0286 217 01 54
Maniş'in Yeri	0286 217 56 80