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A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav, [7] pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and ...
A related dish, also known as kavurma, involves frying the finely minced meat slowly to render down the fat in a technique analogous to confit. [7] Like confit, the meat can then be stored in jars or other containers sealed with a layer of fat: commercially produced versions are available from Turkish grocers. [1]
Turkish lamb dishes (9 P) Pages in category "Turkish meat dishes" The following 4 pages are in this category, out of 4 total. This list may not reflect recent changes. A.
Doner kebab or döner kebab [a] is a dish of Turkish origin made of meat cooked on a vertical rotisserie. [1] Seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.
The kebab, or kebap, is believed to have originated in Turkey with soldiers cooking freshly hunted meat over open fires, and Turkish kebab varieties range from the more well-known shish and döner ...
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Considering the lack of evidence for the Roman connection, the possible introduction of tavukgöğsü into Turkish cuisine is likely of Arab origin. [3] The traditional version uses white chicken breast meat. The meat is softened by boiling and separating the meat into very fine fibers or pounding until smooth.
Testi kebabı, 'earthenware-jug kebab' – is a dish from Central Anatolia and the Mid-Western Black Sea region, consisting of a mixture of meat and vegetables cooked in a clay pot or jug over fire (testi means jug in Turkish). The pot is sealed with bread dough or foil and is broken when serving.
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