Turkish cuisine in the best traditions
If you leave the hotel and arrange a gastronomic tour of the streets of the Turkish resort, you can discover many interesting traditional dishes and learn a lot of useful information about the history of the dish and its taste properties.
Everyone knows the Turkish people's love for meat. Chefs have their own special approach to cooking it. Turkey is a country that professes Islam and is prepared here from mutton, lamb, chicken, less often from beef. Traditionally, chefs have a special point in cooking meat.: they do not use seasoning and cook the meat in its own juice. Almost all meat dishes are called "kebabs". This kind of meat is grilled or fried. There are more than a hundred recipes for cooking "kebab".
The most popular:
- doner kebab is something similar to Russian shawarma. The meat is also roasted on a spit and wrapped in pita bread.;
- tandoor kebab — a whole calf baked in coals;
- "shish kebab" — pieces of meat fried on a skewer;
The meat for the kebab is exclusively mutton. The lamb is chopped into thin pieces, mixed with spices and rolled into a sausage. Roast the meat in olive oil, water or vinegar, so as not to kill its natural smell.
Another traditional meat dish "kufte" is small round minced meat patties.
Pilaf and dolma, familiar to us from Caucasian cuisine, are also a native Turkish dish. A distinctive feature of traditional pilaf in Turkey is that it can be cooked not only with rice, but also with noodles and wheat groats. No other country can offer such a variety of pilafs.
Each meat dish has a side dish. In Turkey, a light vegetable stew or a ball of rice is most often used as a side dish. Instead of sauce, the chefs pour Turkish yogurt over the food. The word "yogurt", by the way, came to us from Turkey.
Bread is always served with any dish. Bread in Turkey deserves special attention. It is always served fresh and still warm, just like homemade tortillas. Bread that has not been sold out in a day is given to the animals in the pens. The most popular dough product, which is so loved by both young and old residents of Turkey, is borek. Borek is a patty made of thin puff pastry with a filling of cheese, minced meat or spinach. It resembles a cheburek in some ways.
Fish dishes can also be found on the restaurant menu, but it is rarely cooked here.
Among vegetables, Turkish chefs prefer eggplant. There are about forty unique recipes with eggplant, owned by Turks.
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