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Hello! Merhaba!
Regarding the meat dishes grilling in Turkish cuisine, Mr. Tuğrul Şavkay continues, An important point when grilling over charcoal is that the meat should be placed about eight to ten cm. above the fire. If the distance is greater the meat will boil rather than grill, and if closer it will burn. The [...]...
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Hello! Merhaba!
Regarding the meat dishes grilling in Turkish cuisine, Mr. Tuğrul Şavkay continues with the grilled kebabs, These rules hold not only for ordinary grilled meats, but also for grilled kebabs, which although few in number are among the best known dishes of the Turkish cuisine. Above all, şiş kebab has become an international [...]...
Hello! Merhaba!Regarding salads Mr. Tuğrul Şavkay continues; Where culinary history is concerned, salad appears in Turkish cuisine after the Turks settled in Anatolia in the early Middle Ages. The Turkish word for salad is salata, borrowed from the Italian insalata, and although a words etymology does not alone necessitate that the thing itself was borrowed [...]...
Hello! Merhaba!
Regarding salads Mr. Tuğrul Şavkay continues; Aubergine salad, dubbed aubergine caviar by European gastronomes, is a popular and widely known summer salad. Preparing aubergine purée is not so simple as it might appear, however. There are some small but important details which can spoil the finished flavour and effect. First of all, the aubergines [...]...
Regarding the seafood in Turkish cuisine Mr. Tuğrul Şavkay continues; Two nineteenth century Turkish cookery books focusing on Istanbul cuisine, one in Turkish by Mehmet Kamil Bey and the other in English by Turabi Efendi, share a number of fish and seafood recipes. Both start by giving a fish soup recipe, which is identical almost [...]...
Hello! Merhaba!
This week, I would like to start giving you some information about the meat dishes in Turkish cuisine through the article by Mr. Tuğrul Şavkay. Meat dishes form a large group in The Turkish cuisine, with a wide range of cooking methods and categories, including spit roasting, frying, grilling, sautéing, steaming, boiling, grilled and [...]...
Hello! Merhaba!
Regarding the meat dishes in Turkish cuisine Mr. Tuğrul Şavkay continues, A second factor which could account for this similarity is the scarcity of firewood in both China and Anatolia, since roasting is extremely wasteful of fuel compared to other cooking methods. On the other hand, a striking difference between them is the Turkish [...]...
Hello! Merhaba!
Regarding the meat dishes in Turkish cuisine, Mr. Tuğrul Şavkay continues, Although I began by saying that the tandır kebab was the most common form of roasting, I must qualify this remark with the observation that what is served as tandır kebab in many restaurants today is usually cooked by a completely different method, [...]...
Ingredients: 700 grams minced meat 300 grams fine bulgur (cracked wheat) 1 egg 50 grams crushed walnuts 20 grams pine nuts 20 grams currants 3 onions 20 grams margarine 220 grams vegetable oil 1 teaspoon cumin 1 teaspoon cayenne pepper 1 bunch parsley salt and pepper to taste
Preparation:
Boil bulgur in plenty [...]...
Ingredients:640 grams sifted flour, 4 eggs, 220 grams sunflower oil, Salt, 400 grams feta cheese, 1 bunch parsley, chopped Preparation:
Sift flour onto a large flat surface. Make a well in the center. Add eggs, salt and a little water. Knead into firm dough. Separate dough into long pieces, keeping one larger than the rest (for [...]...
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