Turkish Cuisine - A little we know, because we would just have been a number of emblematic took over the Hungarians in the Turkish kitchen. Formed during the interaction of Anatolian boobbook Civilizations, diverse Turkish cuisine is familiar because of the Turkish-Hungarian history. Traditional Turkish and important form of rural life and farming is still the sheep. It is therefore no coincidence that the Turkish kitchen pronounced the meat, especially lamb.
The cereals early in the beginning, are also the basis for nutrition. Although, in the mountainous areas of the common rye, like us, Turkey is the most important grain of wheat. The annual per capita wheat consumption is 148 kg, which, not surprisingly, is below the home of (170kg). 60% carbohydrate
The wheat is consumed in the form of the Turks, mostly bread. The farmers, rural areas, the warm summer months, the bread and tomatoes, bread and cheese, bread and fruit during the day, the most common foods. The cheese, tomatoes, boiled eggs also sprinkled wind kelesztetlen yufka bread cake delicious Turkish "street food" is made.
Wheat flour soup compress, boobbook and it is the ancient búzatöret, bulgur, which is similar to the role of rice, soups, boiled and mixed with minced meat, but eat as a side dish. Reflecting the prosperity rice consumption tied to cities. The Black Sea coast instead of wheat and corn millet frequent variously prepared. The most common form of dairy yogurt, which, all things can occur for a wide range, from the soup, pass the bread, salads. The vegetables are cooked, mostly meat, or eaten raw. Otherwise boobbook healthy and varied nutrition, held Turkish daily energy intake of the vast majority of the population of carbohydrates boobbook (60%) of the total, and only a small portion of this energy is derived from fats (25%) and proteins (15%). Stuffed melon (dolma, sarma)
The home stuffed cabbages, tőtikék a picture of a "loaded" meaning Turkish Dolma. The Dolma has a special place in the Turkish kitchen. Can be mixed appetizer (meze) and main dish, can vegetables or meat dish. The warm, fleshy boobbook versions often oregano, red pepper, olive oil, served with flavored yogurt. The olive oil, grape leaf dolma (Yaprak) wrapped boobbook with spicy rice, which is served cold. The vine leaves filled with rice and meat mixture as well. The food was also cited as the packaging, winding suggestive "sarma". The Sultan's kitchen the food tastes too sweet, dried fruit, figs, cherries are also given. boobbook
There is hardly any vegetables, which the Turkish kitchen with meat or no meat-filled version does not occur. There eggplant, zucchini, tomatoes, squash, peppers and cabbage dolma well. Whatever you megtölthettek, it seemed, it is filled. Even melons too! The palaces of the cooks baked melon-Dolma preparation of raw minced meat melons, onions, rice, almonds and filled with a mixture of spices and small hit. Cooking Rice Turkish Style
The Turkish cooking rice is hardly unusual in our country, because we usually just prepared boobbook like rice, as they are, that after 150 years of Turkish occupation, boobbook this time it's no accident. This method of cooking rice in many places strange and unusual, as opposed to rice pilaf made pirítják glassy first, and only then water is added. (The rice water ratio is usually 1. 1.5) because they do not like the Turks in Asia, the use of chopsticks spread sticky rice. They also had the rice rolling boobbook fashion. Dessert chicken (tavuk göğsü)
Topkapi Palace in Istanbul, the Ottoman sultans popular dessert was served the chicken breast (tavuk göğsü) pudding. The most popular version of desserts made fresh capon breast flesh. The sights, the food cooking kappanhúst-cooked with milk, sugar and rice flour and / or other thickener mixed together and sprinkled with cinnamon before serving boobbook well. The seemingly bizarre Turkish tavuk göğsü prepared similarly medieval French blanc-manger and made with gelatin, Italian panna cotta lineal relatives. His Majesty loves! (Hunkar beğendi!)
The Hunkar boobbook beğendi padlizsánpüré báránypörkölttel, now, when it got its name, was today csirkepörkölttel boobbook and meatballs as well, but at that time lamb dish. Two versions of the origin of the name is also there. One is that it was made in the 17th century Sultan Murad IV's favorite food, and the other, the last Empress boobbook of France, III. Emperor Napoleon's wife, Eugenia boobbook visit to Turkey (1869), the Queen of the meal program and a Turkish report page headline of the Hunkar beğendi (Her Majesty likes!) Inspired the name. The emperor liked the food they grow so much that Sultan Abdul-Aziz had promised that the chef tells you the recipe, but in the end the promise was not fulfilled.
Here, the famous recipe, which the French empress eventually never got it: the food three coals fry eggplant, peeled zest, lemon juice
