2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Traditional Turkish dishes, despite popular belief, are not too spicy. Turkish chefs use spices sparingly to preserve the taste and aroma of the main components of the dish, rather than suppressing them with spices.
In Turkish cuisine, very little mint and dill are used to make zucchini, parsley is added to eggplants, and a few cloves of garlic make cold soups and appetizers more fragrant. Lentils in Turkish cuisine are flavored with cumin.
Among the traditional Turkish dishes is the shish kebab. It is prepared by stringing pieces of meat on large skewers and grilling them.
Pilaf is one of the most typical dishes of Turkish cuisine.
Necessary products: 300 grams of lamb, 2 cups and a half of rice, 2 medium onions, 1 carrot, 4 tablespoons oil, salt and pepper to taste.
Method of preparation: Heat half of the oil and fry the finely chopped meat in it. Add hot water and cook the meat until soft. Add the finely chopped carrot and finely chopped onion, pre-fried in the rest of the oil.
Add the rice, add 4 cups of warm water and simmer on low heat for about 20 minutes. Remove from the heat, season with cumin and leave for 30 minutes for the rice to absorb the aroma of the spice.
One of the most famous Turkish soups is the wedding soup. Necessary products: 8 cups meat broth, 250 grams of lamb, 500 grams of lamb bones, 2 tablespoons butter, 2 tablespoons flour, 1 carrot, 1 onion, salt to taste.
For construction: 2 egg yolks, juice of half a lemon.
To decorate the soup: 2 tablespoons butter, 1 tablespoon paprika.
Method of preparation: The meat is cut into small pieces. Peel an onion and a carrot and put them in a saucepan together with the meat and bones. Add the broth and simmer for 3 hours. The foam is removed periodically. When the meat softens, strain the broth and place in another container. The meat is put in the broth.
Fry the flour in butter, mix everything well with a wooden spoon and add the broth. Add salt and bring to the boil. For construction, beat the yolks with lemon juice. Mixing with a little broth, the building is added to the soup. To decorate the soup, fry the red pepper in butter and add it to the soup.
I have a bayald is among the most delicious delicacies of Turkish cuisine.
Necessary products: 2 eggplants, 3 tablespoons oil, 1 onion, 1 clove garlic, 1 red pepper, 6 teaspoons tomato paste, 50 grams dried tomatoes, half a teaspoon sugar, 1 teaspoon vinegar, pepper and salt to taste, chopped coriander.
Method of preparation: Eggplants are cut into circles, salted and drained after half an hour. Fry the onion, garlic and red pepper for 7 minutes in 1 tablespoon of oil. Add the puree, sugar, vinegar, chopped peppers, which are pre-roasted and peeled, and tomatoes.
Put the aubergines in a pan, pour the tomato mixture on top and pour the remaining oil. Bake for 50 minutes at 180 degrees.
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