Turkish cuisine - plunge into the magic of cooking

Freshly caught fish and amazing baked on the coals meat, eggplant, cheese, olives, cottage cheese with honey and much more will fill your culinary world if you touch a hot and piquant world called "Turkish cuisine".

Appetizers and salads of magic Turkey

If you want to organize a dinner in the Turkish style, then pay your attention first thing to snacks and salads. Grilled eggplant salad, fried carrot balls, white bean salad and much more will be able to please the gastronomic taste of your relatives. We will offer you a dish called "esme".

To cook it, Turkish culinary experts recommend taking six tomatoes, cucumber, sweet red pepper, one teaspoon of olive oil and dried mint, two such spoonfuls of vinegar, a tablespoon of spicy tomato paste and a mixture of salt with spicy ground pepper (red and black).

To build an esme, tomatoes and cucumber should be rid of the peel, and sweet peppers must be cleaned of seeds and partitions. Then cut these vegetables into small cubes and mix. Then add spices and vinegar, mix again and put on a dish slide. The appetizer is ready.

Turkish cuisine - soups

Ishkembe chorbasy, merjimbek chorbasy, yayla - all these are magic words of magic of Ottoman cooking. Turkish cuisine has a large selection of first courses, and for our menu we will choose chicken soup in Turkish.

What do we need? Two chicken fillets of medium size, three tomatoes and cloves of garlic, homemade vermicelli in the amount of two hundred grams, lemon, a bunch of parsley, as well as spices (ground pepper and salt), liter and a half water and vegetable oil.

Cooking chicken soup should be like this: boil the fillet for forty minutes, then take it out, allow it to cool and divide into fibers. Stir the broth and leave to cool. From a tomato with the help of a blender to prepare mashed potatoes, and finely chop the garlic.

In a saucepan cooked directly for cooking soup, pour in the oil and fry garlic until soft, then pour the tomato puree. Stir the mixture over medium heat for about ten minutes. Then add the broth, bring to a boil and add vermicelli. Once it is ready, add the deferred fillets and spices, let it simmer for two minutes. The soup is ready. But to create an aesthetic image of the dish, the Turkish cuisine offers to decorate it with a lemon cut into thin plates and parsley.

To file for hotter?

The main dishes of Turkish cuisine amaze with their diversity - meat, fish, poultry fancy with vegetables, fruits, berries, honey. Let's try to cook dolma from green pepper.

So, we will need carrots, a glass of rice, a bulb, ground beef in the amount of three hundred grams, vegetable oil, fresh mint (enough will be half-baked), a large sweet green pepper (six pieces) and spices.

First we prepare the filling. For this, in a frying pan you need to put out chopped onion and grated carrots for five minutes. Then send them stuffing and put out again five minutes. In the resulting mixture, without removing from the heat, send the rice, add a little water and bring it to readiness (it will take another ten minutes). Then add salt, add ground pepper, mint, mix and slightly cool.

Pepper should be treated as follows: gently cut off the top so that it forms a kind of lid. Remove pepper seeds and septums. Then stuff him.

In a saucepan (or better in a small cauldron) put the pepper upright, cover with "caps", pour the water to the middle of the height of the vegetable and simmer for about half an hour. To the table to serve with heat, with heat.

Sweet ending note

Turkish cuisine, whose soups ensured her fame, is also famous for its desserts. Nut nougat, baklava, salep with raspberries remind an eastern fairy tale. But for our dinner party we will serve the crown of this culinary tradition - Turkish coffee.

We need five teaspoons of fine coffee, a pinch of salt, sugar to taste and a half cup of water.

Cooking coffee should only be in Jezve. It should be mixed dry ingredients and pour cold water. After that, put the container on a weak, barely visible fire. Wait for a thick foam, remove the jets from the fire, wait one to two minutes and put it on the fire again. The operation with the Turk is to be conducted four times. At the end, gently remove the foam, pour the coffee on the cups and lay the foam on top. To this coffee, the Turkish cuisine recommends you to serve especially sweet desserts. The baklava or nougat will become his ideal companion. Our dinner is ready.

Remember that all Turkish cuisine is built on the fact that the dishes are served, except for snacks and salads, hot. Follow this rule, and the delights of your loved ones will have no limit. Bon Appetit!