Turkish meat is one of the main components of traditional Turkish cuisine. Turkish national cuisine - what dishes to try Turkish stewed vegetables with meat
Turkish meat with eggplant
1 kg of veal, 3 tbsp. tablespoons of vegetable oil, 1/2 cup of finely chopped onions, 1 cup of tomato sauce, 2 teaspoons of flour, 1 clove of garlic, 1 cup of water, 2 eggplants, salt, pepper, herbs.
Sprinkle the diced meat with flour and fry in oil on all sides until browned. Remove the meat and fry the onion, garlic in the same oil, pour in tomato sauce, water, add spices.
Add meat and simmer, stirring occasionally, for 1 - 1.5 hours. Cut the eggplants into cubes and add to the meat, simmer until tender.
Serve on a large platter.
From the book Your Pizzeria the author Elena MaslyakovaTurkish Required: 300 g flour, 50 g cottage cheese, 10 g dry yeast, 0.5 cups warm water, 60 ml milk, 1-2 eggs, salt For the filling: 200 g lamb, 2 onions, 1 tomato, 100 g cheese, 100 g cream or sour cream, 90 g parsley, salt, pepper. Method of preparation. Mix cottage cheese with cream
From the book Exotic cuisine. Various menus for weekdays and holidays the author Alkaev Eduard NikolaevichTurkish cabbage Immerse the washed cabbage in boiling water for 10 minutes, remove and dry. Stuffing: coarsely chop 2 onions, fry in 1 tbsp. spoonful of fat. We pass the lamb through a meat grinder, mix with a slice of white bread soaked in milk and chopped
From the book Pots with vegetables, fish, meat the author recipes CollectionZucchini in Turkish style Peel and cut the zucchini into cubes, fry in oil and remove from there. Fry chopped onion in the same oil. Add zucchini, crushed garlic, pour in a little water and simmer until tender. Add finely chopped greens, flour, diluted
From the book The best dishes from zucchini, pepper, eggplant the author Kashin Sergey PavlovichTurkish style barbecue with eggplants We wash the eggplants, cut the stalks and fry in olive oil. When they have cooled down, peel and chop finely and fry the chopped onion in the same oil. Add to it eggplant, peeled and sliced tomatoes, salt,
From the book Dishes with raisins, dried apricots and prunes the author Treer Gera MarksovnaTurkish-baked meat 400 g of pork, 400 g of beef, 3 large eggplants, 180 g of lard (or 150 ml of vegetable oil), 1 onion, 3 tomatoes, 6 eggs, 3 tbsp. spoons of milk, 2-3 tbsp. tablespoons of flour, 1-2 tbsp. tablespoons of chopped parsley, 1/3 teaspoon of ground black pepper, salt
From the book The best dishes from tomatoes, cucumbers, peppers, cabbage and zucchini the author Kashin Sergey PavlovichBelgrade-style meat with eggplant Ingredients 500 g eggplant, 250 g beef, 250 g pork, 500 g tomatoes, 2 onions, 1 bell pepper pod, 50 g rice, 60 ml vegetable oil, celery, parsley, dill, pepper, salt. Method of preparation Rinse the meat, vegetables and
From the book Vegetarian cuisine author Borovskaya ElgaMeat with raisins, dried apricots, potatoes, eggplants, bell peppers, tomatoes, garlic and Armenian-style Bozbash basil 1-1.5 kg lamb or beef on the bone 300 g pitted raisins 300 g dried apricots 1 kg potatoes 300 g okra, green beans or green beans peas 2 eggplants 2 pcs.
From the book How to make sausages at home author Kalinina AlinaBoiled meat with eggplants, tomatoes, onions and Milanese cheese Ingredients: 500 g of boiled meat (any), 1 kg of eggplant, 5 tomatoes, 1 onion, 1/2 cup of grated cheese (any), 3 tablespoons of ground bread crumbs, 1 / 2 cups vegetable oil, butter, salt.
From the book 800 dishes for fasting days author Gagarina ArinaTurkish Eggplant Ingredients: 4 eggplants, 1 onion, 6-7 tomatoes, 2 cloves of garlic, 0.5 bunch of parsley, 6 sage leaves, 3 tbsp. l. vegetable oil, 2 tsp. flour, 8 tbsp. l. milk, 1 egg, 2 tbsp. l. bread crumbs, 20 g of vegetable oil, pepper, salt - each
From the book 1000 of the most delicious lean dishes the author Kayanovich Lyudmila Leonidovna From the book Cooking Tatar cuisine the author Kozhemyakin R.N.Turkish barbecue with eggplant 750 g of lamb, 2 sheep's tails, 1000 g of eggplant, 200 g of onions, 300 g of tomatoes, 100 g of olive oil, black pepper, bay leaf and salt - to taste. Cut the meat into pieces of 25-30 g and string on a skewer, alternating
From a book of 50,000 selected multicooker recipes the author Semenova Natalia ViktorovnaTurkish fried eggs What you need: 4 eggs, 5 tomatoes, 2 bell peppers, 3 onions, 2 tbsp. l. sparkling mineral water, 4 tbsp. l. vegetable oil, 1 bay leaf, a pinch of ground ginger, ground black pepper, salt And we begin to cook:
From the book Lenten Kitchen. 600 delicious recipes the author Shabelskaya Lidia OlegovnaTurkish Rice You will need: 1 glass of rice, 2 onions, 3 tbsp. l. olive oil, salt In a saucepan with oil, fry finely chopped onion, put the washed rice there, lightly fry, stirring constantly, and add 400 ml of hot, slightly salted water. Pot tight
From the author's bookAzu in Turkish Components Lamb on the bones - 1 kg Lamb fat - 100 g Onions - 150 g Ripe fresh tomatoes - 5-6 pcs. Sour cream - 0.5 cups Boiled water - 0.5 cups Salt and ground pepper - to taste Method of preparation Dilute the cream with water. Lamb chop
From the author's bookTurkish turkey 500 g turkey fillet, 150-200 g of mushrooms (any, dried), 1 tomato, 1 onion, 2 tablespoons of vegetable oil, 1 teaspoon of tomato paste, spices (any), salt. Cut the fillet into medium-sized pieces , chop the onion. On the Bake setting, fry the onions until
From the author's bookTurkish rice 1 cup rice, 2 onions, 3 tbsp. l. olive oil, salt In a saucepan with oil, fry finely chopped onion, put the washed rice there, fry lightly, stirring constantly, and add 400 ml of hot, slightly salted water. Pot tight
Turkish cuisine is replete with all kinds of dishes with unique flavors and is able to whet the appetite of even the most fastidious gourmet. An abundance of meat dishes, recipes from seafood and vegetables, sweets and pastries for every taste every year win the hearts (or rather stomachs) of travelers who find themselves in the country. Many Turkish foods are high in calories, as their main ingredients are often meat, olive and butter, flour and rice. Food is fried and baked in the oven here, and many desserts are deep-fried.
Of course, there are national dishes in the country for adherents of a healthy diet, which are prepared on the basis of vegetables, legumes and dietary meat. To learn all the subtleties and secrets of Turkish cuisine, we decided to conduct our own gastronomic investigation.
Turkish breakfast
Kahvaltı - this is how “breakfast” sounds in Turkish. The name comes from the words "kahve" (coffee) and "altı" (before), which can be roughly interpreted as "food before coffee." A real Turkish breakfast can truly be called royal, because it looks more like a buffet than a standard set of morning meals. Food in Turkey on the morning table is beautifully shaped into special dishes, where there are:
Although the word Kahvaltı implies drinking coffee, Turks usually drink several glasses of freshly brewed black tea at breakfast, which has a high invigorating effect. And a couple of hours after your morning meal, you can enjoy a cup of strong Turkish coffee.
First meal
Turkish national cuisine offers a rich selection of first courses, among which there are various soups. Soup in Turkey is a slightly different dish than we used to think: it is usually a thick substance made from ground ingredients and looks more like a puree soup. And in Turkish there is no expression “to eat soup”, because here they “drink” it, so do not be surprised if a barker from a local restaurant offers you “to drink excellent soup”. The most popular first courses in Turkey are:
Lentil soup
Many types of legumes are grown in the country, among which lentils (red, yellow, green) have won great love. It was red lentils that became the main component of the famous national soup, which, according to various recipes, can be supplemented with onions, carrots and potatoes. Such a dish must be seasoned with red pepper flakes and lemon juice.
Shifa Chorbasy
Translated from Turkish, the name of this dish means "medicinal soup", and there is a reasonable explanation for this. The chowder is made up of vitamin-rich ingredients and is commonly consumed in winter to prevent and treat colds. The main components of Shifa Chorbys are red lentils, celery, onions, carrots, parsley, red and black peppers.
In traditional Turkish cuisine, a special dried mixture of flour, yoghurt, red peppers, onions and tomatoes is often used for preparing first courses. This ingredient gives the soup an original taste and thickness. Tarkhana milk soup is especially honored here, to which, in addition to the mixture, tomato paste, garlic and butter are added.
Meat dishes
Although red meat in Turkey is quite expensive, the Turks simply adore it, therefore, many national dishes of Turkish cuisine are prepared from meat products. The abundance of such foods allows you to diversify your daily diet with food from beef, lamb, veal and lamb, as well as chicken and turkey. Among the culinary delights that you should definitely try when visiting the country, you can highlight:
Doner kebab We all know such oriental cuisine as kebab, which means fried meat. There are many versions of this dish in Turkey, each of which has its own unique recipe. Perhaps the most famous type of kebab is doner kebab, for the preparation of which the meat is fried on a spit and then cut into thin pieces and mixed with onions, lettuce and tomatoes, after which it is flavored with seasonings and dressings and rolled into pita bread. In fact, this is the same as shawarma, but in Turkey this concept is not used.
Other versions of kebab are worth noting:
Adana kebab - Adana kebab. The recipe for this dish comes from the city of Adana, and its main ingredient is minced meat, which is fried on the grill and served along with rice, vegetables, herbs and thick pita bread.
- Iskander kebab. The finest slices of red meat, fried on a skewer, are served on slices of thick pita bread laid out on a plate and complemented with vegetables and herbs. Such a dish necessarily includes yogurt, a special tomato sauce, and, if desired, can be poured with melted butter.
- Shish kebab. This Turkish dish is a shish kebab served with rice and baked peppers.
In Turkish cuisine, pilaf is often called plain white rice, boiled in water or chicken broth with the addition of butter or olive oil. This dish is not always served with meat and may contain chickpeas, vegetables, or small noodles. Of course, pilaf is often served with chicken, lamb or beef, whose pieces are fried separately along with onions.
If you are a lover of non-standard cuisine and do not know what to try in Turkey, then be sure to order kokorech at the restaurant. Such food is prepared from the intestines of young sheep, in which the giblets of the animal are wrapped - the liver, heart, kidneys and lungs. All these ingredients are fried on a skewer, seasoned with spices, then finely chopped and laid out on a crispy roll.
Sujuk is a Turkish sausage with beef or lamb lard, the main difference of which from other sausages is the method of its preparation. Sujuk is not smoked or boiled, but it is dried and the resulting product is abundantly seasoned with various spices. It is impossible to eat such a sausage raw, therefore it is always fried in a pan. Sujuk is often added to scrambled eggs, toast, or spread on white bread.
Fish dishes
The country is washed by the waters of the Mediterranean, Black, Marmara and Aegean seas, rich in different types of fish and marine life. Of course, this fact had a great influence on the national cuisine of Turkey, where such seafood dishes as:
Balyk-ekmek 
Vegetable dishes
Dolma If you think that the national dishes of Turkish cuisine are not complete without meat or fish, then you are mistaken. There are many different dishes presented here, the main components of which are vegetables. An example of this is the famous Turkish dish dolma, which is analogous to the Greek sarma. It is prepared from grape leaves, which are stuffed with rice and vegetables. You can try it in almost any restaurant.
Imam bayaldi Among the vegetarian food in Turkey, there is also the imam bayaldi dish, which is eggplant with a vegetable filling. Eggplant dressing is made with onions, green peppers, tomatoes, garlic and herbs, richly seasoned with spices and tomato paste. All this is baked in the oven and served with bread and yogurt.
Savory pastries
Most of Turkey's national dishes are used with pastries: bread, lavash, all kinds of buns and flat cakes. In the restaurant, before bringing you the main meal, they will definitely put a basket with fresh baked goods and sauces on the table, and both are offered absolutely free. Many baked goods are complete individual dishes.
Simit is a sesame round bun, sometimes hard and soft, usually eaten for breakfast. It can be eaten either neat or cut in half and filled with cheese, vegetables and sausage. This inexpensive national pastry is in great demand and is sold in special stalls and bakeries.
Su bereg Börek is a delicious Turkish pastry with different fillings, which is presented in three versions:
- Su beregi, made from thinly rolled unleavened dough (yufka) with cheese fillings; differs in oiliness
- Kol beregi, baked from puff pastry stuffed with potatoes or minced meat
- Homemade borek is made from yufka with lor cheese, chicken, minced meat, potatoes and vegetables
If you don't know what food to try in Turkey, then börek is undoubtedly the No. 1 candidate.
Often, pita is served with soups and meat dishes in Turkish cuisine - a tortilla hot and hot, which literally melts in your mouth. Sometimes pita is supplemented with fillings of cheese, vegetables, sausage, chicken and cutlets, and in this case it becomes a separate dish.
Another national culinary delight, which is simply a crime not to taste, is the gözleme cake made from the finest dough, in which various fillers are wrapped in the form of minced meat, potatoes, hard cheese and lor cheese (analogue of cottage cheese). As a rule, gözleme is fried on both sides in butter and served with tomatoes and salad.
Snacks
Cold and hot appetizers in Turkey are called meze and are served before main courses. Among such food, special attention should be paid to:
This cold appetizer is a thick yogurt and white cheese sauce mixed with garlic, olive oil, mint and walnuts. The sauce goes well with freshly baked flatbread, but is also suitable for dressing vegetables and meat.
Hummus is quite popular not only in Turkey, but also in Europe, but here an additional specific ingredient is used in the recipe. This food has the consistency of a paste, which in Turkish version is made from chickpeas with tahini paste obtained from sesame seeds. This appetizer is flavored with garlic, olive oil, lemon and served cold.
One of the peculiarities of Turkish cuisine is the fact that the Turks use unusual products for making salads. These include pasta, peas, and beans. Piyaz is a national salad, the main components of which are beans and eggs, complemented by herbs, olives, onions, tomatoes, tahini and olive oil. The salad tastes quite unusual, but worth a try.
Ajili ezme
A hot vegetable sauce made from garlic, tomatoes, peppers, onions, tomato paste and lemon is a delicious Turkish snack that can be eaten simply with bread or complemented with meat dishes.
Sweets
Among the national food of Turkey, there are many sweet desserts made from both dough and sugar or honey syrup. The undoubted leaders here are:
The delicacy made on the basis of sugar syrup originated in Turkey several centuries ago, when the cooks at the Sultan's court decided to impress their master with a new exquisite dish. So the first Turkish delight with rose petals was born. Today this dessert is presented in a variety of fruit variations with the addition of pistachios, walnuts, peanuts, coconut and other ingredients.
An equally popular Turkish sweet, which is made from puff pastry, soaked in honey syrup and supplemented with a variety of nuts. In Turkey, you can find baklava in boxes, but it is better to try the product in pastry shops that sell freshly made dessert by weight.
Lokma - sweet balls of dough, fried in oil and poured with sugar or honey syrup. Quite easy to prepare, but very tasty national food, which is worth trying for all guests of Turkey. Like baklava, this is a very sweet, sugary dessert, so you won't be able to eat much of it.
Tulumba is a sweetness that largely repeats lokma in its method of preparation, but differs from it in an oblong corrugated shape.
Soft drinks
Turkey has its own national drinks with a unique taste and intricate way of preparation.
Turks drink black tea anytime, anywhere. This drink is usually consumed one hour after a meal. In Turkey, they usually drink locally produced tea, which is concentrated on the shores of the Black Sea coast. To make Turkish tea, a special two-tier teapot is used, in the upper section of which the tea leaves are poured, subsequently filled with boiling water, and the lower section is diverted to hot water.
In this state, the kettle stays on low heat for 20-25 minutes, after which the tea is poured into small tulip glasses. In one sitting, the Turks drink at least 5 glasses of this strong invigorating drink, which is always served hot: after all, the kettle remains on the gas during the entire tea drinking.
The second most popular non-alcoholic beverage in Turkey is coffee. The inhabitants of this country love to drink finely ground boiled coffee, which is prepared in a Turkish or cezve (in Turkish). Such a rather strong drink is served in miniature cups. After drinking coffee, it is customary to wash off the bitter aftertaste with a sip of cool liquid. Therefore, in restaurants, next to a cup of coffee, you will definitely have a glass of water.
This healthy fermented milk product is consumed in Turkey during lunch and dinner. It is made on the basis of yoghurt with the addition of water and salt and does not undergo the gasification process. The village ayran with foam is especially appreciated here. The drink acts as an excellent addition to meat dishes and easily replaces the notorious soda and packaged juices for the Turks.
Alcoholic drinks
Despite the fact that Turkey is a Muslim state, the country has its own national alcoholic drinks.
A common Turkish drink is anise-based raki vodka. The drink has a specific herbal taste and can differ in different alcohol content (from 40 to 50% pure alcohol). Before use, crayfish are diluted with water, after which the transparent drink acquires a milky hue. As a rule, they drink vodka in small sips and eat spicy food.
Sharap in translation from Turkish means wine. Turkish winemakers today offer a wide range of white, red and rosé wines. It is noteworthy that in Turkey this drink has to enter into fierce competition with Chilean manufacturers, which are gaining more and more popularity in the local market. You will not find sweet and semi-sweet versions among Turkish brands, all drinks are dry. The best quality wine brands are Doluca, Sevilen Premium and Kayra.
Doluca Fruit and berry wines are very popular in Turkey - from pomegranate, mulberry, cherry, melon, etc. Such drinks are notable for their weak strength, and their assortment can contain both sweet and semi-sweet versions. Any tourist liquor store will definitely give you a taste of different varieties of wines, but the price tag is obscene, so it's best to buy wines in city supermarkets.
Street food in Turkey
It is very popular in the country to eat in small cafes and buy takeaway food, so there are eateries literally at every turn. Street food in Turkey is represented by national dishes, which do not take a lot of time to prepare:
Pide and lahmajun
Lahmajun Lahmajun is a large round flat cake made of thin dough, on which minced meat with finely chopped vegetables is laid. It is cooked in a special clay oven and served with lemon and salad. One lahmajun cake costs about $ 1-1.5. Pide is also cooked in clay ovens from a strip of already thicker dough, and the filling here can be minced meat, pieces of meat, hard cheese or an egg. The portions are huge, so one pide may be enough for two. The cost of this street food, depending on the filling, ranges from $ 2-4.
Doner kebab
We have already described this dish above, it remains only to say that doner kebab is sold almost on every corner and is inexpensive. One portion of this national dish with chicken will cost $ 1.5, with beef - $ 2.5-3.
What is really worth trying in Turkey is chi köfte. You are unlikely to find such food in other countries. This dish looks like minced meat cutlets, but in fact it is made with fine bulgur, olive oil, tomato paste and spices. The cook mixes these ingredients, grinds the resulting mass by hand for several hours, until it is cooked from the warmth of his hands. Serve cutlets on pita bread or in lettuce leaves, be sure to sprinkle with lemon and season with pomegranate sauce. The price of this pleasure is only $ 1 per serving.
It is not easy to find fish among the street food in Turkey: usually dishes like balyk-ekmek are sold in coastal areas, and not on city streets. And if you want to try fresh seafood, then it is better to go to trusted restaurants.
Conclusion
Turkish cuisine can rightfully be considered a national treasure. The abundance of its dishes allows you not only to taste various dishes, but also to get acquainted with original, previously unknown recipes. And the taste of the seemingly familiar food will completely change your idea of the culinary possibilities of the Turkish people.
Appetizing video: street food in Turkey.
Related entries:
Let's dive into Central Asian cuisine and cook something unusual. For example, Turkish meat. Of course, this requires an open fire, but you can do without it at home. Turkish meat recipes are presented in this article.
On the Internet, you will find many options for its preparation. Some are so brave that they suggest using pork, although it is common knowledge that the Turks do not recognize the use of this meat for food.
In this article, you will find a proven Turkish meat recipe with a photo and step-by-step preparation of this spicy dish. Let's make a reservation right away that it will not be a kebab, but meat with spices and vegetables - the same as it is prepared in Kars, Ani, Trabzon, in other words, in the Asian part of Turkey, where traditions are sacredly kept and honored.
What kind of meat to choose for a dish?
Naturally, in the first place will be a lamb or goat meat. Moreover, it is better if the meat is on the bone. A meaty rib section with a little fat is best. Lamb fat tends to cool quickly, and its excess in this dish is completely unnecessary. If you see that there is a lot of fat, it is better to cut it from pieces. Place it in the refrigerator and fry the potatoes on it when the opportunity arises.
Those who do not particularly like this kind of meat, which has a specific taste and aroma, let them use beef or veal. Choose beef pulp with fat layers. For example, brisket.
Poultry is also good. When choosing it, stop at the chicken thighs.
Meat preparation
How to cook Turkish meat? There are several distinctive features. Turkish cuisine involves the obligatory marinating of meat. It is best to keep beef in kefir or sour milk. Use only table vinegar or lemon juice to marinate lamb.
In either case, cut the meat into long and thin cubes. If you have ribs, chop them crosswise into 4-5 cm pieces. Then dip in the marinade for 10-12 hours. Salting is not required.
When the pieces of meat are matured, neither wash them from the marinade, nor drain the marinade, the meat is stewed right in it.
What to cook in?
To prepare this dish, a special frying pan is required, in Turkey it is called "saj" and resembles a cast iron stewpan.
If you don't have a cast iron skillet, use a regular, thick-bottomed, high-sided skillet. You can even use a low steel pan.
Ingredients
For a classic Turkish meat recipe you will need:
- 500-600 g of prepared lamb or beef meat;
- 200-300 g of onions;
- half a head of garlic;
- 1 hot pepper;
- vegetable oil;
- salt and pepper.
Cooking in a pan
Heat a layer of oil about a finger thick until bubbles form and quickly fill it with the marinated and chopped meat. Stir in hot oil, add finely chopped hot peppers and cover. Reduce heat immediately and simmer for about 30 minutes. Then remove the lid so that the liquid evaporates, and salt and pepper the meat. Stir occasionally while doing this.
When not a drop of moisture remains in the pan, add the coarsely chopped onion. Stir constantly, fry the contents and make sure that the corners of the onion straw do not turn black. When cooked ideally, the onions should change color to caramel and clear.
It will not be a big departure from tradition if you start stewing with onions and vegetables:
- peeled fresh tomatoes;
- green bell pepper;
- eggplant or young zucchini.
Cut all these vegetables into small cubes before stewing and add a little salt to them. When their pulp becomes softer under the influence of salt and secretes juice, throw it into the pan.
With what to serve Turkish meat to the table
Of course, the primacy in side dishes for meat dishes belongs to potatoes: boiled, baked, mashed and fried.
But our article suggests paying attention to other options for garnish for Turkish meat:
- boiled cobs of young corn,
- boiled chickpeas,
- stewed white beans.
By the way, such a framing of the dish is a traditional companion of all meat dishes both in Turkish restaurants and in street canteens.
Turkish meat in the oven
Let's not dwell on the fact that in medieval Turkey, the oven was a hot stone. Heat the oven to 220-240 degrees, this will be enough.
This recipe should be taken seriously: one wrong step and you risk getting regular baked meat. So, don't miss out on the details.
Oddly enough, the onions are the first to be sent to the oven. We cut it into large rings, dip it in butter and bake it until crusty. Then remove from the baking sheet.
On the same baking sheet on which the onion slices were baked, spread the meat in the marinade and cook in the oven for about 30-40 minutes. Periodically open and pour with a heated mixture of fat and meat juice.
Remove from the oven, sprinkle with baked onions and place on a round clay tray.
The side dish is the same: potatoes, legumes. But we should not forget that the favorite delicacy of the Turks for breakfast, lunch and dinner is black pickled olives. Instead of bread - small round unleavened dough - pita, or simit - a bagel sprinkled with sesame seeds. Let's not bore you with their preparation this time. In a modern metropolis, they are baked in every self-respecting shawarma. Complete your dish with them and feel like you are in Turkey.
Afiyet olsun! Which in Turkish means "eat for health".