Turkish cuisine at a glance. Holidays in Turkey: solid kebab
Summer ends, but not everyone agrees to put up with it. Therefore, in early September, many collect roomy suitcases and go somewhere to the warm seas. The most democratic “foreign” resort – Turkey. In September, the summer is still going on there, you can swim, sunbathe and experience the peculiarities of the national cuisine. However, Turkish cuisine would rather be called international. The Turks themselves did not make any special discoveries in the kitchen, but they managed to “dump together” the culinary tastes of many nations – Greeks, Armenians and even Chinese. Perhaps that is why almost everyone likes Turkish food – because in such a “mess,” everyone can choose a dish to their liking.
If in Turkey you decide to make a speech about the benefits of vegetarianism, they will immediately put a straitjacket on you, tie the sleeves behind your back and send you to an insane asylum. Turks simply can not imagine a meal without meat dishes. The favorite food of the Turks is kebab. It is rather difficult to explain what it is. Apparently, the Turks do not have a rich imagination and vocabulary and call the word “kebab” a whole bunch of different meat foods. For example, shish-kebab is a kebab familiar to us, but if you are offered tandyr-kebab, get ready to break it off well – they will bring you a whole lamb carcass baked in a special oven. In Turkey, a variety of kebabs are sold directly on the street, in small stalls – kebabchi.
There are also special meat restaurants in Turkey, where they serve only meat and tripe, which the Turks simply adore, despite the dirty smell that it emits during boiling or roasting. However, all miasms go to the cook, not the customers.
Previously, the only varieties of meat from the Turks were lamb and goat meat. The fact is that initially the Turks were nomads, and they didn’t have to hand the fat herds of cows behind them, so they had to burst the unfortunate goats and baranchik. But now the Turks with great pleasure to eat veal. But it is difficult to meet pork on the Turkish table – after all, the Turks are predominantly Muslim and they are not supposed to eat piglet. In principle, a hungry Turk can even eat a camel – Islam does not prohibit it, and the Turks sometimes use it. But in general, camels are considered too useful and are eaten only as a last resort, so the camel kebab will most likely not be offered to you.
If you are invited to a Turkish holiday, do not overeat too much at the very beginning of the feast – right after the main course before the dessert, you will be served with a weighty bowl of pilaf. Moreover, resourceful Turks cook pilaf not only from rice, but also from large wheat grains and even from noodles.
But still rice with rice is considered classic. The Turkish mistress must necessarily prepare it in such a way that the rice is crumbly and snow-white, otherwise she will be considered clumsy and ragged. So the Turks are very respectful in cooking pilaf. A pilaf for a Turk is about the same as a potato for us. It is easily served as a side dish, and the Turks do not see anything shameful in seizing meat patty with meat pilaf, apparently, the issue of extra calories does not bother them too much.
The main Turkish vegetable is eggplant. As many as 40 varieties of eggplants grow in Turkey, so the Seljuks have a place to roam. Eggplants make cabbage rolls, stews, shish kebabs and even make jam. In addition to eggplants, locals are happy to eat zucchini, tomatoes, greens and beans. Vegetables go to salads, they are stewed or dolmas are made from them. Dolma among the Turks is not at all the grape leaves in which the meat filling is wrapped, but any stuffed vegetables. Favorite combination – green pepper with rice filling. Another great Turkish dish is cabbage rolls. It is considered a special chic to stuff chicken, walnuts and rice as a filling.
Flour and desserts
Turks – people are plump, and all because of the fact that they harbor a fiery passion for flour and sweet. So if you decide to go to Turkey, get ready for the fact that you have to glue the mouth with a plaster to resist another pie and not to spoil the shape.
One of the most favorite types of pies in Turkey is berek. This is a fairly large puff pie with filling. Inside shove anything: fish, meat, vegetables. Apparently, in this way the Turkish mistress attaches to the work all the uneaten food in the house. But mostly the Turks still prefer Berek with cheese or meat.
As for sweet, the main thing here is not to overdo it with the baklava. These puff triangles with honey and nut filling are very tasty, but literally teeming with calories.