Turkish national dishes: names, photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The national cuisine of Turkey is very versatile and original. Its formation was influenced by the fact that Turks, Armenians, Persians, Greeks, Assyrians and many other peoples lived on the territory of this country, each of which left its own unique mark on the culinary history of the state. The list of national dishes of Turkey includes such popular delicacies as plov, kebab and baklava. You will find their recipes in today's article.

Main nuances

Indigenous Turks turn every meal into a kind of ritual. All dishes are served in a specific order. Any meal begins with snacks, which include stuffed vegetables, olives and various pickles. After them, soups, fish or meat dishes and dessert appear on the table.

Vegetables are often used for cooking. Eggplants are especially popular. They are served marinated, stuffed, baked, stewed, steamed or fried. Also localpeople love tomatoes. Tomatoes are generously added not only to side dishes, but also to various sauces.

Meat is highly valued in Turkey. It is consumed in any form, but most often it is grilled or fried in a pan. Milk occupies a special place in the national cuisine of this state. It makes amazing cheeses, delicious desserts and incredibly he althy yoghurts.

Turkish eggs

This interesting dish is vaguely reminiscent of a traditional omelet. It has an extraordinary taste and is ideal for a family breakfast. Before preparing one of the many Turkish national dishes, check in advance if your kitchen has everything you need. In this case, you will need:

• 8 chicken eggs.
• 100 grams of butter.
• 100 milliliters of broth.
• 150 grams of chicken liver.
• Pair of tomatoes.
• S alt and spices.

Washed and dried chicken liver is fried in butter. As soon as it acquires a golden hue, it is poured with broth, pre-mixed with chopped tomatoes. Beaten s alted eggs are also added there. The future omelet is baked in the oven at standard temperature. Before serving, the finished dish can be poured with tomato sauce.

Lentil soup

This is one of the most popular Turkish national dishes. It is prepared from simple budget ingredients sold in any supermarket. To pamper your family with such a soup, stock up on everything in advancenecessary. This time you will need:

• 3 liters of drinking water.
• A couple tablespoons of tomato paste.
• 1, 5 cups red lentils.
• A tablespoon each of flour and ground paprika.
• S alt, fragrant spices and vegetable oil.

The washed lentils are poured with cold water and sent to the stove. As soon as the liquid boils, the resulting foam is removed from its surface and left to cook on minimal heat.

Pour a little vegetable oil into a separate saucepan, heat it up and fry wheat flour there. After a few minutes, tomato paste, a little water, basil and oregano are added there. All mix well and leave on the stove. After a couple of minutes, a little more water is added there and the resulting frying is sent to a pan with lentils. All this is s alted, seasoned with mint and removed from the burner almost immediately. The finished soup is ground through a sieve and poured into bowls. A little lemon juice is squeezed into each serving.

Baklava

This dessert is very popular not only among the local population, but also among numerous tourists. Like all other recipes for Turkish national dishes, this option requires a certain set of components. Therefore, before starting the test, check if you have on hand:

• 250 grams of butter.
• Chicken egg.
• 300 grams of powdered sugar.
• A pound of wheat flour.
• 200 milliliters of milk.
• Cinnamon, s alt and walnuts.
• A glass of water and sugar each.
• A tablespoon of honey.

Like many other national Turkish dishes, photos of which can be seen in today's publication, baklava is prepared using the simplest technology. In a bowl filled with sifted wheat flour, a pinch of s alt, melted butter and warmed milk are added in turn. Everything is well kneaded until a fairly steep, but at the same time elastic mass is obtained. The finished dough is placed in a plastic bag and left for half an hour.

In the meantime, you can work on the rest of the products. Nuts are crushed with a meat grinder and combined with cinnamon and powdered sugar. The infused dough is divided into twelve approximately identical balls. Each of them is rolled out in a thin layer, greased with butter, sprinkled with nut filling and rolled up, tucking the edges inward. The resulting blanks are laid out on a baking sheet. Their surface is smeared with yolk. Bake products at two hundred degrees for about a quarter of an hour. The temperature is then reduced to 160 0C. Baklava is smeared with butter and returned to the oven. Fifty minutes later, it is transferred to a deep bowl, poured with a syrup consisting of water, sugar and honey, and left for six hours.

Pilaf

This is one of the simplest and most satisfying Turkish national dishes. It is prepared from inexpensive and readily available ingredients. To create it you will need:

• 700 grams of chicken.
• 1, 5 cupslong rice.
• A couple tablespoons of pine nuts.
• A half kilo of tomatoes.
• 3 tablespoons butter.
• Onion bulb.
• A handful of parsley, basil and dried cranberries each.
• S alt and spices.

In a thick-bottomed frying pan, in which there is already butter, put the washed and dried chicken. As soon as it is browned, onion half rings are added to it and continue to fry. A few minutes later, pine nuts and tomatoes rubbed through a sieve are sent there. Almost immediately, washed cranberries, chopped greens and rice are placed in the pan. All this is poured with water, covered with a lid and cooked until the liquid is completely absorbed. Before serving, pilaf is decorated with basil.

Lula-kebab

This is one of the many culinary masterpieces that Turkish cuisine is famous for. The national dishes of this country are known far beyond its borders. Therefore, to try a kebab, it is not at all necessary to go to Turkey. You can also prepare it in your own kitchen. For this you will need:

• Kilo of lean lamb.
• 100 grams of bell pepper.
• 200g tail fat.
• 25 grams of wheat flour.
• 75 g of garlic.
• 100 grams of parsley.
• 150g tomatoes.
• 0, 25 kg of onions.

Flour is soaked in a small amount of hot water and squeezed out. Lamb, pepper and tail fat are ground in a meat grinder and sent to the refrigerator. After an hour, the minced meat is s alted,seasoned with spices and carefully strung on skewers. They fry the kebab on smoldering coals, not forgetting to periodically turn it over. It is served with a sauce made from chopped tomatoes, onions, garlic and parsley.

Turkish coffee

This fragrant invigorating drink leaves a pleasant aftertaste. It is prepared according to several different recipes (photos of Turkish national dishes can be found in the process of reading this article). To make real strong coffee you will need:

• A couple of teaspoons of sugar.
• Ground coffee.
• A teaspoon each of cinnamon and vanilla.
• Cardamom pod.
• Carnation.
• 200 milliliters of water.

Ground coffee is poured into the preheated cezve. Cold water is poured there and the vessel is placed on the stove. The drink is kept on minimum heat for half an hour, not allowing it to boil. In the process of cooking, sugar, spices and spices are added to the cezva. Ready coffee is poured into cups and served.

Revani

This delicious dessert also belongs to Turkish national dishes. It is a tender cake soaked in lemon syrup. For its preparation you will need:

• 3 eggs.
• A glass of flour, semolina and sugar each.
• 200 ml each of vegetable oil and yogurt.
• Sachet of baking powder.

In order to cook the syrup, prepare in advance:

• 3 glasses of water.
• Juice halflemon.
• 3 cups of sugar.

Eggs are combined with yogurt and sugar, and then beaten, gradually adding semolina, flour, baking powder and vegetable oil. The finished dough is poured into a mold with high sides and sent to the oven. Dessert is baked at one hundred and fifty degrees for at least forty minutes. The cooled cake is cut into portions and poured with hot syrup consisting of water, sugar and lemon juice.

Istanbul style eggplant

This savory snack also belongs to the national dishes of Turkish cuisine. It is prepared so simply that even a novice cook can make it without any problems. Includes:

• 3 large eggplants.
• Medium onion.
• 3 fresh tomatoes.
• Medium carrot.
• 150 grams of celery root.
• Sweet bell pepper.
• A clove of garlic.
• Bunch of parsley.
• Pinch of ground dried thyme.
• S alt, spices and vegetable oil.

The eggplant is cut lengthwise and soaked in cold s alt water. After half an hour, they are washed, dried and fried on the inside in vegetable oil. The browned flesh is separated from the skin and crushed.

Peeled carrots and celery are boiled until half cooked and cut into small cubes. Peppers are baked in the oven, separated from the peel and the seed and crushed. All this is combined in one vessel. There also add fried onions, chopped tomatoes,s alt, aromatic herbs and minced garlic. The resulting mass is laid out in eggplant boats and baked at a standard temperature.