All turkeys are decorated! Therefore, a Turkish menu is not possible! Ancient inventions of the nomadic Turks did many things at once: warriors covered their backs in battle, soaked their horses in them, and threatened baked bread in them.
Turkish language. Today, the prayer rug has not changed at all and is actively used in modern
Prayer rugs, meat and vegetables are fried everywhere in Turkish hotels, and tourists are served on a wide iron or a prayer rug. Pancakes are served on a toasted piece. Baked on carpet, steel.
Pan title image Traditionally, fresh meat, peppers, violets and tomatoes are fried with vegetable or animal fat. The texture of the meat and vegetables can be changed as desired. The garnish is unique and very tasty: vegetables change their flavor when cooked perfectly with meat or lamb fat. Sajju is often served with fresh herbs such as coriander, basil and chives.
My article covers a large part of Soviet documents. I saw it live on cooking shows in Argentina! They seem to know PAN well and use it actively.
- Muscle meat (beef, mutton, chicken or other) 500 grams
- Pork fat 80 grams
- 2 sweet peppers.
- Cayenne pepper 1 pc.
- Garlic (head) 1 pc.
- 1 large eggplant.
- Zucchini (small solid) 1 pc.
- 1 carrot.
- Onion 1 pc
- Total oil 4 vol.
- 3 large tomatoes
- Cumin, red chili powder and salt to taste
- Pomegranate seeds 100 grams
- Greens (cilantro, basil, onion) and cake (lava) – before serving
Take care of:
- Sunny SAJ continued the list of Turkish dishes I prepared for her “Try It Food” competition, pre-slicing the meat (!) into 5mm thick slices with a sharp frozen knife.
- Melt the finely chopped fat in a well-heated dry pot and add the cumin seeds. Remove the stems and toasted cumin seeds from the center to the edges of the skillet.
- Clean the pepper from the seeds and cut it lengthwise. Cut the eggplant, zucchini and carrot to taste – 1 and 0.5 cm respectively. Onion – round (0.5 cm); oil – longitudinal plate (0.5 cm); Whole tomatoes – cut into 1cm circles.
- Then we cover the carrot (dish) in all its parts with simple rules – from thick to less dense, but starting with the meat. As the surface temperature of the pan decreases from the center to the edge, we move each hot product to the edge to make room for the next. Each fried piece can be placed separately on a large plate so that they all float after cooking.
- This is how you roast meat, carrots, onions, whole and chopped garlic, peppers, eggplant, mushrooms and zucchini. Add tomatoes at the end of cooking. The fire should be six hundred so that the dish is hot and not too fried. Sprinkle hot pot with fresh herb mixture from time to time.
- Carefully place all the fried vegetables (big!) around the meat. Garnish with fresh herbs and pomegranate seeds. Serve with cake.
Turkish food. Which national dishes are definitely worth trying?
It is very possible to diversify your visit in Turkey with culinary methods – it is not for nothing that the cuisine of this country successfully competes with the masterpieces of European and Asian cuisine.
The comprehensive system gives only an approximate idea of the eastern variety, and to know them better, you have to go directly to the restaurant, and it is better to choose non-tourists, but select one from the Turks. se se What local cuisine should you try?
This dish occupies the front rows of all cafes and restaurants in Turkey. But they cook it differently everywhere. It comes from Bursa, where the special recipe for preparing this delicacy has been passed down from generation to generation. What awaits diners who order Iskender Kebab? Fresh, finely chopped lamb and a generous serving of homemade yogurt and hot sauce is the chef’s secret.
The name speaks for itself, because the birthplace of this dish is the hot city of Adana. When grilled, it consists of two long and narrow balls. It uses minced lamb, the leanest cut. The lean meat is cut into rolls with onions, garlic and spices instead of sharp knives.
A very popular dish that can be tried not only in restaurants but also in any cheap café. The important thing is how to pronounce the word “eggplant” correctly, which is the specialty of this dish. And it looks like a big grill – big chunks of minced lamb alternating with chunks of eggplant, everything skewered and cooked over a campfire.
It is a thinly sliced piece of meat – usually beef, fresh vegetables (tomatoes and peppers) and olive oil are added. The food is cooked in a special casserole for a very short time – so that the vegetables have time to brown a little and the meat doesn’t dry out. It is served directly from the oven in clay pots, so it should be eaten carefully so as not to burn.
Unlike the famous Uzbek pilaf, pilaf is just rice. But Turks cook it skillfully – crisp, golden, which is not only an excellent side dish, but also a separate tasty dish.
At almost every step you can taste boiled Turkish soup – shorpa. They represent three main expressions:
- Marzimak Chorba – A thick soup of mashed lentils with aromatic herbs.
- Tawook Soup – Rich chicken soup with overcooked chicken and fresh lemon.
- Pacha Korba – Lamb’s head stew with garlic.
You can taste the fire at any time of the day or night – bus drivers finish their shifts and passengers meet in the morning, so the best masters of Turkish soup are always in a café near the bus stop.
Hot meat dishes are only delicious in the evening, when the heat is lower. You can quench your hunger and take a break from the heat of the day with a bowl of iced dizdajk soup. It is prepared on kefir or home iron with chopped dill and fresh cucumber.
It will probably go.
Turkish pastries are also very tasty and confidently compete with Italian pizza. Turks cook incredibly tasty dough, and the fillings are very diverse. The most delicious simple cheese pie – Vertebrate Pie. Turkish pizzas have more complex fillings – the classic hamburger is filled with minced meat, tomatoes, onions and finely chopped vegetables.
And every tourist knows these Turkish cakes. It is so popular among tourists that every hotel has a competition of best gentlemen who prepare Jalaram for the guests. It is a thinly rolled dough cooked in butter, with various fillings – potatoes, cottage cheese, cottage cheese, ground beef. And if you have a sweet tooth, try the warm biscuits with chocolate cream.
A strong cup of tea with a slice of baklava is the perfect way to end the party. After all, the main secret of its taste is not in store-bought sweets: only different types of honey are used.