We go for lunch in Turkey

We go for lunch in Turkey

Probably there is no man that anything would not know about this country. Many people have visited it more than once.

Of course, such a story even better to see once than to hear admiring stories of tourists who had returned from there. Truly a paradise for holiday — Turkey! And today we are going on a trip, but not for the beauty of its palaces, nature or species of marine recreation — we’re going to dinner!
Turkey on the world map: a state located in the southwestern part of Asia, and parts of south-eastern Europe. Most of the area falls on the Anatolian peninsula and the Armenian Highland, less — on the Balkan Peninsula between the Black and Mediterranean seas.

Turkey is bordered on the east by Georgia, Armenia, Azerbaijan and Iran; on the south by Iraq and Syria; to the west with Greece and Bulgaria. Turkey is washed by the Black Sea, the Mediterranean, Aegean and Marmara Sea.

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What is eat?

Trying to talk about Turkish cuisine in words or even with the help of photo — ineffective idea. All this is necessary to try and eat! How can words describe the amazing taste of Turkish dishes or a magical flavor. A Turkish sweets? Turkish Cuisine — paradise ….

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Food in Turkey has a special place and is replete with a variety of dishes.
Let’s try to list at least the most popular ones.

Snacks: arnavut Giguere and cheres tavugu (fried liver and roasted chicken), dolma, cheese and small cakes take care cigar, Haidari (yoghurt with garlic), Imam bayldy, hibesh, hummus, etc.

Meat dishes: gyuvech, kebab, bonfile, doner-shawarma (nothing like the one that serves us), lamb chops pirzolya, ichli kёfte (stuffed meatballs).

Flour and cereal specialties: lahmacun and pide — something like pizza, chyy bёrek — raw meat pies, delicious pilaf

Soups: Yayla rice soup with mint, lentil soup, ishkembe chorbasy — tripe soup (very good in the morning after the holiday), fish soups and a special wedding soup of lamb and the exclusion of a number of hot soups — dzhazhyk (cucumber and yogurt).

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The list is endless and we continue!

So, by what dishes to pass, visiting Turkey, just not be able to?

Dener Keba — roasted on a spit of meat, cut into thin slices and serve on bread with pilaf and vegetables.

Lahmacun — thin dough with a thin layer of the stuffing of minced meat, onions, tomatoes and spices, baked in the oven and served with cold ayran.

Dolma in Turkish — rice pilaf with spices wrapped in grape leaves and stuffed in peppers or eggplants.

Kebabs, ribs on the grill — try to pass!

Kayserinskie dumplings — small dumplings with onion and meat stuffed with yogurt and red pepper sauce.

Table no pies — a flower garden without roses, so believe in Turkey and this can not but agree, especially after tasting local pastries. The taste of potato pies number bёregi and crackling cigar bёregi, juicy filling of greens, cheese or meat layered sous-bёregi will not leave anyone indifferent.

Dessert and drinks

Turkish sweets…. They can be speak only holding her breath and her eyes closed, for excitement overwhelm your soul at the thought of Turkish delight, baklava, candied almonds, sorbets, şekerpare, sight parmagy, keshkyul with almonds, Khanum gёbegi, quince pudding, «Bird’s Nest» bulbul yuvasy.

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But the most famous dessert — baklava is. Cook it quite long and troublesome, but it’s worth it! 8 layers of very thin pastry with pistachio or other nut filling — truly a heavenly pleasure.

No sweets does not do any one visit during the holidays — because it had tasted sweet, as to be sweet.

Beverages. As a rule, lunch is served in the Turkish ayran or mineral water. And the main national drink coffee is not, as one might assume, and tea.

Although Turkey and Muslim country, but anisette raki rank as the national drink.

National dishes

We will prepare not just the most popular national dishes and full dinner. Let’s start with the appetizers …

Kısır (kısır)

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You will need:

1 tbsp. bulgur
¼ Art. olive oil
¼ Art. lemon Salk
3 tablespoons tomato paste
salt, black and red pepper to taste
green onions, parsley, dill, lettuce, mint — to taste

Bulgur pour boiling water so that water covered the rump 2 cm when the bulgur absorbs water and swells, pour the olive oil, lemon juice, tomato paste and spices. Knead well until smooth and add the finely chopped parsley.

You can add chopped hot pepper.

Patlıcan salatası (eggplant salad)

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You will need:

3-5 pcs. eggplant,
olive oil
lemon juice
salt
garlic
parsley
Cooking method:

Eggplant wash, dry and bake on the grill on the gas (or coal), turning on all sides, until they are slightly not turn black. Make an incision along and remove the pulp with a spoon. Blender eggplant mass to turn into a puree, add to taste olive oil, lemon juice, salt and finely chopped parsley and garlic. Spread the mass on a slice of bread — delicious!

Now let’s try to cook a delicious soup — simple, nourishing and ideal for baby food!

Mercimek çorbası

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1 tbsp. red lentils;
1 small onion bulb
2 small tomatoes (tomatoes, canned in own juice will save us in the winter)
1 potato
2 tbsp. l. rice
1 tablespoon olive oil for frying
1.5.litra broth (or chicken, or water)
salt, pepper, dried mint
Cooking method:

Rinse well with rice and lentils. Onions finely cut and fry in oil. Finely chop the tomatoes, potatoes, add to the onions, cover cereal, pour the broth, salt and pepper and cook for about forty minutes, until the rice and potatoes do not seethe, and are soft (red lentils fall apart faster). Remove from heat, again to taste, if necessary add salt and pepper, as well as a tablespoon of dried mint. Cover with a lid, to give a little brew and serve.

And now it is the turn of the famous Turkish pilaf — tales tales on the holiday table!

Iç pilavı (Ich Peel)

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You will need:

2 tbsp. rice,
3 tbsp. beef or chicken broth or water
4 tbsp. l. drain oil,
1 onion,
1 tomato,
3 chicken livers,
a small handful of pine nuts,
1 tbsp. l. currants (raisins jackpot)
3h .. l. Sahara,
2 h. L. salt
1h. l. cinnamon,
1 h. L. black pepper.

Cooking method:
Figure pour boiling water for 20 minutes, then rinse 3-4 times. In a saucepan melt the butter, pour to rice and chopped liver and lightly fry. Then remove with a slotted spoon rice and liver, and in the pan put a chopped onion, pine nuts and a little browned. Go back to the liver rice and fry over high heat for about 10 minutes. Add salt, pepper, sugar and raisins, as well as chopped tomato slices (without the skin). Then pour the broth or water, mix well. The pot cover tightly with a lid and bring to a boil over medium heat, then reduce the heat and simmer until all the water has evaporated, then add the cinnamon and then another 20 minutes without opening the lid. Mix well with a wooden spoon pilaf and quickly bring to the table!

How do you like for dinner? Success!

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