SOUPS
In Turkish cuisine, first courses have a special place. Soup is served at the very beginning of the meal. In Turkey, soups are served for breakfast as well as lunch and dinner. And on cold winter days, appetizingly steaming soups are the most consummate dish. In Turkey, soups served with bread are quite nutritious and varied. In the summer, Tarkhana is prepared: a dough to which spices are added and dried in the sun and passed through a sieve. This preparation, which has a centuries-old tradition, is turned into soups on cold winter days with the help of water and tomato paste. It is a pedigree of first courses in national cuisine…
According to 800zipcodes.com, Soup “Yayla”, which ingredients are rice and mint, has a sour-spicy flavor and aroma reminiscent of the freshness of summer pastures. Almost every Turkish woman with great skill and skill can make lentil soup and chicken soup. Along with these soups, varieties of fish soups are quite popular – favorite dishes of the coastal regions of Turkey. Tripe soup – “Ishkembe Chorbasy” is an indispensable dish that is served in the early morning, after cheerful and stormy feasts, nightly revels with traditional raki. offal soup is the best remedy for stomach ailments. “Wedding soup”, prepared from the back of the head of a lamb carcass, is considered the most original and original dish of Turkish cuisine. There are four main methods for making soups: chicken broth soups, and meat broth soups with noodles, rice and vegetables, beans and yogurt; soups seasoned with lemon juice, eggs; tomato soup, pureed soups with butter. An exception among hot, appetizing soups is “dzhazhik” – a dish of fresh cucumbers and cold yogurt, reminiscent of okroshka. Jajik is not an initial dish, but a main or a refreshing dish served with pilaf.
SEA PRODUCTS
In Turkey, in the winter cold, warm, summer days, fishmongers are always waiting for buyers, loudly inviting them to their multi-colored counters in the open air, by the sea. Turkey is located on the lands that are surrounded by the Black, Aegean and Mediterranean seas. The warm waters of these seas allow many species and individuals of fish to breed here. However, it must be admitted that, as a result of improper fishing, varieties of this previously rich marine crop have declined quite a lot in recent years. In the nets of anglers come across in large numbers: Sultanka (barbulka), Mediterranean-Atlantic horse mackerel, tuna, bonito, mackerel (mackerel), anchovies (anchovies), bluefish, swordfish, Black Sea flounder, mullet, sea (golden) perch, orkinos, lobsters, crabs and oysters are served only to the table of wealthy and wealthy families.
In coastal cities, especially in Istanbul and Izmir, there are many fish gourmets, but in other cities, fish and seafood are not much of an interest.
Istanbul, the Ottoman period in which palace life flourished, is home to such a fabulous dish as mackerel stuffed with rice, raisins and pistachios.
Before cooking, the fish must be rolled in flour. You can boil it in water or eat it fried on a grill. In Turkish cuisine, the most common types of fish are these three.
However, there is a wide range of seafood and delicious dishes from them: soups, pilaki, cabbage rolls, pilafs, shish kebabs, yakhni and other specific coastal dishes.
The most favorite type of fish dishes preferred by the Black Sea peoples is anchovy. The motifs of folk games and dances are symbolized by the lively, dynamic movements of this most beloved fish. In the coastal cities of the Black Sea, all kinds of dishes, marinades and pickles, pilafs, and pies are prepared from anchovy. The most common marine product, after fish, is the mussel. Cabbage rolls, pilaki, pilaf, fried dishes.
Mussels are also sold by street vendors.
VEGETABLES AND PULSES
On fertile lands with favorable climatic conditions, various types of fruits, vegetables, and herbs grow. Freshly grown crops are taken directly from the gardens to the bazaars that open in various parts of the city. The stalls of such bazaars are colorfully full of fresh herbs, fruits and vegetables lined up in a row, cereals, legumes, and exotic aromatic spices. Such bazaars are so colorful and appetizing that every stall attracts you, and when leaving this place, be sure to leave with a purchase.
In Turkish cuisine, vegetables have never been given a secondary importance. Sorrel kavurma, fresh green beans cooked in olive oil, stuffed leek, kabak-moussaka (a dish of finely minced meat cooked with onions and vegetables-moussaka with pumpkin, moussaka is different: with chicken, meat, pastirma and sausage.
Eggplants have a special place among vegetables. Fried eggplant, eggplant cabbage rolls, eggplant skewers, eggplant moussaka, eggplant jam, pilaf, eggplant stuffed with meat, onions, tomatoes, green peppers, parsley – “karnyyaryk”, a dish “imambayildy”, the ingredients of which include: olive oil, tomatoes, onions and garlic; or “hünkar’s favorite dish” is eggplant mashed with Dutch cheese; eggplants on the coals, salads smelling of soot. In foreign cuisine, pazy (a type of beetroot), a vegetable that serves as a garnish or decoration, or from purslane, sorrel, combined with tomatoes, prepare delicious dishes. Serve these dishes with yogurt, or an egg.
Legumes are also one of the desired and loved dishes in Turkish cuisine. In the summer months, fresh vegetables are prepared, in the winter – dried. Beans are cooked with pastirma, sausage, meat. Eaten with pilaf as a side dish. Pilaf with beans is one of my favorites and ? common dishes of Turkish cuisine. Pickles or onions are served with pilaf with beans.
