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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Menemen is a classic Turkish scrambled egg dish that’s perfect for low calorie breakfasts. ... Easy Cabbage Frittata Recipe. This easy cabbage frittata recipe is a great way to get your veggies ...
Analı kızlı soup is a soup from Turkey (Adana, Tarsus, Gaziantep, Kahramanmaraş, Malatya) which includes meatballs, tomato, bulgur, and chickpeas. 'Analı kızlı' means, literally, 'with daughters and mothers', daughters being the chickpeas, and mothers the bulgur balls (i.e., meatballs covered with a thin layer of bulgur), all in a soup like a yogurt sauce.
Bursa cantik pide (Turkish: Bursa cantık pidesi) is a traditional Turkish recipe for a dish of pizza dough filled cheese, ground meat, or other fresh or cured meats, and/or vegetables. [1] [2] [3] [4]
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in). [1] There are records of çılbır being eaten by Ottoman sultans as far back as the 15th century. [2] It is now common to serve the dish topped with melted butter infused with Aleppo pepper, [3] for which paprika can be substituted.
' riven belly ') is a Turkish dish [1] of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat. [2] [3] It is similar to İmam bayıldı, which however does not include meat [1] [4] and is served at room temperature or warm. [5] The dish is often served with rice ...
A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. [citation needed] Toum: Levant