Cutlets with ceiling

A foreigner who first went to Turkey and who visited the traditional local restaurant, strikes the abundance of the dishes offered. And especially their unusual names. Only in Turkey can be enjoyed "Finger Vizirya", "Women’s poverty", "Cut stomach" and much more.

For each Turkish region, several traditional dishes are characterized. For example, in the north of the country washed by the Black Sea, preference is given to fish and seafood. Especially popular Hams, who is abundant by Turkish coast. Many antique dishes are prepared using Hams. It is fry and soared, stew and marinate. Delicious Yzgar (kebabs from Hamsa) and Tava (cake laid out in a pan in the form of a solar circle). Unusual pilaf with Hamsa. And the slightly nation of Lases, living on the border with Georgia, managed to even cook jam from Hams. And only from dry fish, which are soaked in sugar-lemon syrup. Here, in the north, dishes from cornmeal and black (in fact it is purple) cabbage. Proximity to the sea led even the shape of the eats. Pie in the form of a boat from minced meat, cheese and greenery called PIDE.

More western in the sense of the kitchen is considered the Aegean coast, which was previously the name of Small Asia. Here, the Greeks lived here for a long time, which had a great influence on the kitchen of this region. On the Aegean coast, cold snacks are popular, when preparing olive oil. A good snack to the alcohol – the turpote (greens like a laurel sheet, which is fried by adding lemon juice). Turks assure that this appetizer is very useful for blood circulation. On the Aegean coast, meat and fish dishes are equally popular. For example, Chongishi – tiny pieces of meat on wooden sticks. Or Kuutyr Kebab – Whole ram, baked in an earthen furnace on coals. It is often served by Padishah Croach – Bow Padyshach. In the times of the Ottoman Empire, local rulers loved the roasted core of the repfate onion. But "Raisinka" Kitchens of the region – Midiadeolamas – Dolma with mussels. Mollusk Start rice and meat, and as a grape shell is a sink. On the streets of Izmir, you can often see people who make the contents of the second with the help of one sash.

But, perhaps, the richest in the sense of cooking area – South Anatolia, Southeast of the country, where there are practically no Russians. Local cuisine has more than one and a half thousand dishes as well-known and extraordinary. Lunch here begins with Lahmjung, thin cubes from corn flour, which bake in Tandara. Then feed snacks. And only then the main dishes. For example, Ichlikyuft – type cakes "Kiev": walnuts add walnuts and red pepper paste, and then poured in wheat flour. Cutlets cook in boiling water. In Adana, Bati Kabab is served on the second – huge (up to one and a half) kebabs on wooden planks. Or Patmujan Kebab – Meat with Eggplant. In South Anatolia, you can try pilaf with pistachios.

But the most unusual dish – cheekyuft – cheese meat cutlets. The way they are pretty pretty unusual.. Slices of veal with sharp knives chop up until it turns into mince, which then add Bulgur (cereal resembling lentils), pepper, salt and spices. After which the cutlets are preparing and throw them into the ceiling. If the cutlets stick to the ceiling, then the dish is ready to use. If not, mince is labeled. The cooking process is stretched for three to four hours. A funny case is associated with this dish when deputies from the southern regions to solve the dispute between themselves, began to throw the cutlets in the meeting hall of the Turkish Parliament. They say, none of them fell, but all the deputies, forgetting a strain and disputes, they threw together for food. For South Anatolia characteristic and many sweet dishes. Only groats of Pakhlava are numbered here a few dozen. Among them – Pakhlava Kyunha from finely chopped dough and fresh cheese, which is preparing on a huge two-meter dish and is served hot.

In the east of the country, many dishes include eggplants. It is said that in the Middle Ages, a certain clergyman has been done in one of those such that fainted. As a result, the dish of Imam Bayilds appeared – "Imam lost consciousness". The name of another dish, carnyary, translates from Turkish as "Cut stomach", And it itself is halves of eggplants stuffed with minced meat and spices. The ruler of the XVIII century, a certain Hüntra, so liked eggplants with lamb in the dairy sauce, that he ordered to cook this dishes almost every day. Courtnie immediately dubbed Kushan Hyunter Raughdi – "Hüntra liked".

Cutlets with ceiling

In the center of the country are popular "Women’s poverty" – Roasted in the egg pilaf with minced. Or "Lips Dilbar" – Cake from yeast dough, sugar and oil-shaped oil. Ashure – Sweet dish of beans, peas, raisins, pistachios, kuragi, figs, sugar and walnuts. His author is considered himself.

As you know, the ark, in which helica noise took the pair of every animal and plants, was tied to Mount Ararat, now located in the Turkish territory. Somehow, noted all the above ingredients in one boiler. As a result, a ashure was obtained. In general, for the eastern regions, the abundance of baking and sweets based on milk is characterized. Here the Kazan Dibe (rice flour in milk with sugar), Keshkul (the same with the addition of vanilla) and even Tovk Degus (chicken breast in milk and rice flour with sugar). The most common dishes in the center and in the east – Gezlar (cakes with cheese and minced meat) and Guezhech (stewed lamb bones). The recipe for the preparation of this dish shared Sezai Chewer, head of the representative office of the Ministry of Tourism of Turkey in Moscow (Recipe cons. below).

Almost all hot dishes, characteristic of a particular area, can be enjoyed at any resort of the Antalya coast. Of particular interest are the pasturama (dried meat with garlic), judges (sausages), Shish Kyufte (scrolled kebab on a spit), manta based on yogurt. Antalya and fish dishes, as well as peach jam, nectarine, plums, cherries, strawberries, watermelon, and even eggplants.

Cutlets with ceiling

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