Regarding the “vegetable dishes”, Mr. Tuğrul Şavkay gives the following information: “The area in which the Turkish cuisine is indisputably superior to all others is its vegetable dishes. Dietary systems based entirely on meat are extremely rare, exceptions including the Eskimos, Laplanders and some Siberian tribes living close to the Arctic Circle. [...]...
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Regarding the “meat dishes”, Mr. Tuğrul Şavkay continues with “variety meats” as follows: “Before leaving the subject of meat I wish to briefly mention the place of offal, which is treated by the Turks in very much the same way as the French charcutier or pork butchers, who reckon to put to good use every [...]...
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Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “As devotees of meat cooked with a sauce of vegetables, particularly tomatoes, it is inevitable that the Turks should have invented a köfte of this sort (salçalı köfte), prepared either in large oven trays or in sahans. Green chili peppers and tomatoes are essential ingredients of this [...]...
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Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “When it comes to cooking köfte, there is a wide range of alternatives. Grilling is the first which comes to mind, and köfte for this purpose usually contain at least a little crushed garlic. These köfte may be shaped in various ways, such as flattish circles, plump [...]...
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Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “A curious discrepancy between these old and modern recipes is that some of the former omit breadcrumbs, whereas today it would be hard to find a köfte recipe without this ingredient as a binder. One exception is the köfte known as kadınbudu (lady’s thighs) in [...]...
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Regarding the “köfte”, Mr. Tuğrul Şavkay continues, “There exist some differences of opinion concerning the best kind of minced meat for köfte. Although in the past they were made solely of mutton, the tendency today, especially among housewives, is to mix equal quantities of beef and mutton, since the latter’s high fat [...]...
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Regarding the “meat dishes” in Turkish cuisine, Mr. Tuğrul Şavkay continues with “köfte”. “The widespread popularity of meat balls in many cuisines is undoubtedly due to their being the most economical meat dish. The meat ball or meat loaf made with minced meat mixed with bread crumbs, herbs and spices is [...]...
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Regarding the “meat dishes” in Turkish cuisine, Mr. Tuğrul Şavkay continues with “kavurma”. “Kavurma is a type of dish generally served at the Kurban Bayramı (Feast of Sacrifice), and, although it has few variations, deserves being classed as a category of its own. One reason for the lack of variations is [...]...
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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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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 [...]...
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