Turkish meat with tea. Turkish national cuisine - what dishes to try. Ingredients for four servings

Turkish cuisine is a symbiosis of the traditions of different peoples of the world. Over the centuries, it has been shaped by the cultures of the Middle East, Asia Minor and Central Asia and the Mediterranean. The most popular dishes of local gastronomy are meat dishes, the king of which can be called kebab. In Turkey, there are more than a dozen different types of kabab, and their recipe differs depending on the region.

Tourists with a sweet tooth will be delighted by the myriad variety of traditional sweets - lokum, halva, baklava - for every taste and pocket.

In Turkey, every traveler should try Turkish coffee or tea from small glasses resembling glasses, simit bagel, stuffed with Turkish mussels, and lahmajun - a kind of pizza.

Let's take a closer look at these dishes ...

The culinary culture of a society is always inextricably linked with the way of life of the people. The national cuisine necessarily reflects the traditions and customs of the people, culinary preferences develop and change along with the development of society, and therefore it is not surprising that modern Turkish cuisine, which has absorbed and preserved the best in itself over the long centuries of the existence of various civilizations on Turkish soil, today is able to surprise even the most spoiled gourmet.

Many centuries ago, the Turks, like many other peoples, led a nomadic lifestyle, dependent on agriculture and animal husbandry. Moving across the endless expanses of Central Asia, they met various animals and new plants characteristic of other regions, and over the centuries, the national Turkish cuisine was enriched not only with new products, but also with new ways of cooking.

In the Ottoman Empire, food has always been elevated to a cult. In the 17th century, there were about 13 thousand chefs in the Istanbul palace at the same time, and each of them specialized in preparing only one dish. Every day 10 thousand people dined in the palace, and the city nobility received baskets of food from the palace as a sign of special favor.

Not only Islam with its restrictions (the prohibition on the consumption of pork and alcohol, observance of fasting in Ramadan, etc.) had a strong influence on Turkish cuisine. At different historical times, in Turkish cuisine, as in the entire Turkish culture, other peoples who lived in Turkey have also left their mark: Persians, Greeks, Assyrians, Seljuks, Arabs, Kurds, Turks, Armenians ... Therefore, modern Turkish cuisine can be considered a part of Mediterranean cuisine - in some ways it is similar to both Greek and Balkan.

Turks have learned how to store food properly, thus adding variety to their diet during the winter months. As a result of this evolution, today Turkish cuisine offers us such a variety of dishes that even the longest journey will not be enough to taste them all.

The peculiarity of Turkish cuisine is that it is impossible to single out one dominant dish in it, such as pasta in Italy or sauces in France - the national Turkish cuisine is distinguished by the variety and uniqueness of the menu. Due to the great abundance of dishes on offer, variations of their recipes reflecting regional characteristics, and their original taste, Turkish cuisine, according to experts, ranks third among all national cuisines of the world, second only to French and Chinese.

Most Turkish cuisine is a wholesome and well-balanced combination of ingredients. Dolma and sarma (these are stuffed vegetables), lentil soups, meat with vegetables, rice or wheat groats (bulgur) and, finally, yogurt, which is served with almost all of these dishes - this menu will suit everyone's taste. Meat stewed with vegetables in Turkish cuisine is always served with rice or wheat cereal pilaf.

Turkish pastries are made from unleavened or yeast dough, which can include eggs, milk, yogurt, vegetable oil and flour, and sometimes spices and seasonings are added. For the filling of products made from such dough in Turkish cuisine, meat, cheese or vegetables are usually used, seasoned with aromatic herbs.

Yogurt-based soups in Turkish cuisine are made from various grains with the addition of meat and legumes, they are also very tasty and healthy. Various types of legumes are combined in dishes with meat, vegetables and cereals. Pilaf in Turkish cuisine is prepared with meat, chicken, fish and vegetables. Vegetable pilaf is often served as a side dish, and it is customary to serve ayran (yogurt diluted with water) or tzatsik with them. Juicy and aromatic kebabs are prepared with vegetables and served with vegetable pilaf, Turkish bread and ayran.

And, of course, the pinnacle of the culinary traditions of Turkish cuisine are desserts, without which Turkish cuisine is simply unthinkable. The main desserts in Turkish cuisine are fruits and berries, which are eaten fresh and dried and from which jams and preserves are made. And the famous oriental sweets - baklava, lokma, muhallebi, marmalade, Turkish delight, halva, marzipan ... You can endlessly list the desserts of Turkish cuisine!

A European traveling in Turkey will definitely note how leisurely the Turks are in relation to food. A typical lunch in Turkey can last 4 - 5 hours. Turks never eat alone or snack on the go. Every lunch in Turkey can seem like a real oriental feast to a tourist, and it doesn't matter where you dine - in an expensive restaurant or a small cafe, visiting a simple Turk or at the house of a local rich man - delicious Turkish cuisine prepared with skill and love from the freshest and highest quality products appear on the table, as in an oriental fairy tale, surprising with their variety and tempting with their aroma.

Burekas or in other words "cigar borek" is a puff pastry product made in the shape of a cigar and stuffed with white cheese and herbs.

By the way, if you literally translate the name of this dish from Turkish, you get "Crack in the stomach" (turkish Karnıyarık)

Among the main snacks - dolma (grape leaves stuffed with rice and minced meat), boreki, fried zucchini, eggplant. Eggplant is a separate song; the local restaurateurs and housewives love it so much. Eggplants are fried, baked in the oven, stewed, served as an appetizer, side dish, and often the main course. They are served alone or with other vegetables, as well as bread, yogurt, meat, or various variations of all of the above.

Very popular soup (in Turkish « chorba» ), especially lentil and yogurt-based soup. Turkish giblet soup is also good. The main distinguishing feature of national soups is their consistency - as a rule, we are talking about thick soups (mashed soups).

Be sure to try imam bayaldy - a delicious dish of baked eggplant stuffed with tomatoes, bell peppers and herbs, with the addition of garlic paste, onions, nuts and spices. Served cold or lukewarm. According to legend, the imam, who tasted this delicacy, experienced such bliss that he fainted (hence the name of the dish).

Eating duck germs at speed (impressionable DO NOT ENTER) The original article is on the site InfoGlaz.rf The link to the article this copy was made from is

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. 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".

If you like to try dishes of different cuisines, then I bring to your attention Turkish meat. This is a fragrant, juicy, slightly spicy and incredibly tasty dish.

Perhaps you have already come across the preparation of such a dish, but you hardly knew that it is called meat in Turkish. This is a simple and straightforward way to cook meat with vegetables that deserves special attention. So, I bring to your attention a recipe for Turkish meat. Who tried to cook - share your impressions!

Servings: 4

An uncomplicated Turkish meat recipe for Turkish cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 321 kcal. Author's recipe for Turkish cuisine.

• Prep time: 16 minutes
• Cooking time: 1 h 30 min
• Calorie count: 321 kcal
• Servings: 4 servings
• Occasion: For lunch

• Complexity: Uncomplicated recipe
• National cuisine: Turkish cuisine
• Type of dish: Hot dishes

Ingredients for four servings

• Lamb - 400-500 Grams
• Tomato - 2 Pieces
• Bulgarian pepper - 2 Pieces
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Butter - 50 Grams
• Vegetable oil - 2-3 tbsp. spoons
• Milk - 3 tbsp. spoons
• Salt - 1 Pinch
• Black pepper - 1 pinch
• Chili Pepper - 1 Pinch

Step by step cooking

1. The Turkish recipe for cooking meat involves marinating lamb for about 10-12 hours. But in emergency situations, 30-60 minutes will be enough. Wash and dry the meat. Cut into thin strips.
2. Season the meat with vegetable oil and milk. Add salt and pepper to taste. You can add your favorite dry herbs. Send the meat to the refrigerator.
3. Peel the onion and garlic. Chop with a knife (garlic can be passed through a press).
4. Wash the tomatoes and cut them into small cubes (the skins do not need to be removed). Wash the pepper and remove the seeds and tail. Cut into cubes.
5. Melt the butter in a frying pan. Send the marinated meat there and fry over high heat. The meat should not let juice much, but only brown well.
6. Add onion and garlic to the pan to the meat. Mix well and fry for at least 5 minutes.
7. Add pepper to soft and fried onions with meat and fry for another 3-5 minutes.
8. It's time to add tomatoes (you can substitute tomato paste) and chili peppers. Turkish meat at home should be stewed until the liquid practically evaporates. Then feel free to remove from the heat and serve.

If you like to try dishes of different cuisines, then I bring to your attention Turkish meat. This is a fragrant, juicy, slightly spicy and incredibly tasty dish.

• Lamb 400-500 Gram
• Tomato 2 Pieces
• Bulgarian pepper 2 Pieces
• Onion 1 Piece
• Garlic 3-4 Cloves
• Butter 50 Grams
• Vegetable oil 2-3 tbsp. spoons
• Milk 3 tbsp. spoons
• Salt 1 pinch
• Black pepper 1 pinch
• Chili pepper 1 Pinch

1. The recipe for cooking meat in Turkish involves marinating lamb for about 10-12 hours. But in emergency situations, 30-60 minutes will be enough. Wash and dry the meat. Cut into thin strips.

2. Season the meat with vegetable oil and milk. Add salt and pepper to taste. You can add your favorite dry herbs. Send the meat to the refrigerator.

3. Peel the onion and garlic. Chop with a knife (garlic can be passed through a press).

4. Wash the tomatoes and cut them into small cubes (the skins do not need to be removed). Wash the pepper and remove the seeds and tail. Cut into cubes.

5. Melt the butter in a frying pan. Send the marinated meat there and fry over high heat. The meat should not let juice much, but only brown well.

6. Add onion and garlic to the pan to the meat. Mix well and fry for at least 5 minutes.

7. Add pepper to soft and fried onions with meat and fry for another 3-5 minutes.

8. It's time to add tomatoes (can be replaced with tomato paste) and chili peppers. Turkish meat at home must be stewed until the moment when the liquid practically evaporates. Then boldly remove from the heat and serve.

Turkish step-by-step meat recipe with photo.

• National cuisine: Turkish cuisine
• Type of dish: Hot dishes
• Complexity of the recipe: Uncomplicated recipe

• Prep time: 16 minutes
• Cooking time: 1 h 30 min
• Servings: 4 servings
• Calorie count: 133 kcal
• Occasion: For lunch

If you like to try dishes of different cuisines, then I bring to your attention Turkish meat. This is a fragrant, juicy, slightly spicy and incredibly tasty dish.

Perhaps you have already come across the preparation of such a dish, but you hardly knew that it is called meat in Turkish. This is a simple and straightforward way to cook meat with vegetables that deserves special attention. So, I bring to your attention a recipe for Turkish meat. Who tried to cook - share your impressions!

Servings: 4

Ingredients for 4 servings

• Lamb - 400-500 Grams
• Tomato - 2 Pieces
• Bulgarian pepper - 2 Pieces
• Onion - 1 Piece
• Garlic - 3-4 Cloves
• Butter - 50 Grams
• Vegetable oil - 2-3 tbsp. spoons
• Milk - 3 tbsp. spoons
• Salt - 1 Pinch
• Black pepper - 1 pinch
• Chili Pepper - 1 Pinch

Step by step

1. The Turkish recipe for cooking meat involves marinating lamb for about 10-12 hours. But in emergency situations, 30-60 minutes will be enough. Wash and dry the meat. Cut into thin strips.
2. Season the meat with vegetable oil and milk. Add salt and pepper to taste. You can add your favorite dry herbs. Send the meat to the refrigerator.
3. Peel the onion and garlic. Chop with a knife (garlic can be passed through a press).
4. Wash the tomatoes and cut them into small cubes (the skins do not need to be removed). Wash the pepper and remove the seeds and tail. Cut into cubes.
5. Melt the butter in a frying pan. Send the marinated meat there and fry over high heat. The meat should not let juice much, but only brown well.
6. Add onion and garlic to the pan to the meat. Mix well and fry for at least 5 minutes.
7. Add pepper to soft and fried onions with meat and fry for another 3-5 minutes.
8. It's time to add tomatoes (you can substitute tomato paste) and chili peppers. Turkish meat at home should be stewed until the liquid practically evaporates. Then feel free to remove from the heat and serve.