Published on January 4, 2014
Çiğ Köfte (Raw Meatball) Çiğ köfte is a raw meat dish which contains bulgur, beef, tomato sauce, parsley and spices. It is usually served with lavash (thin bread resembling pide) and lettuce leafs. It is a favorite Turkish appetizer especially in Adıyaman and Şanlıurfa.
Çiğ Köfte (Raw Meatball) It must be meatless in shops of Turkey. There is a law due to hygienic necessities. Therefore, çiğ köfte is, unless home-made, meat-free in Turkey since a decade. According to lore, çiğ köfte was invented in Urfa at the time of prophet Ibrahim. Her mother mixed the meat with bulgur, herbs and spices and crushed the mixture with stone implements until it was palatable.
Sarma Sarma means 'a wrapped thing' in the Turkish language, from the verb sarmak 'to wrap' or 'to roll'. Sarma is hot dish made of grape or cabbage leaves stuffed with meat and rice.
Mantı (Turkish Dumpling) Mantı dumplings consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed. Mantı are typically served topped with yogurt and garlic and tomato sauce, and topped with ground sumac and/or dried mint by the consumer.
Turkish mantı resembles tortellini. MANTI TORTELLINI
Mantı (Turkish Dumpling) Although there are many different variations of mantı, the most praised type of mantı is known as Kayseri Mantısı, a special kind of mantı belong to Kayseri, an Anatolian city of Turkey.
Adana Kebabı Adana Kebab is spicy minced meat from Turkey named after Adana, the fifth largest city in Turkey. It is originally known as kıyma kebab (minced meat kebab) or simply as kıyma in Adana. It is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.
Adana Kebabı The browned kebab is taken out of the mangal, removed from the skewer and placed on top of a large loaf of flatbread (mostly lavaş), topped by a pinch of julienned onions, small diced tomatoes, some parsley, then sprinkled with a little salt, cumin and sumac and finally wrapped into a long roll. Ayran(airan) is more commonly consumed with dürüm compared to the Şalgam(turnip).
Lahmacun (meat with dough) Lahmacun is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked.
İskender kebab İskender kebab is one of the most famous meat foods of northwestern Turkey and takes its name from its inventor, İskender Efendi, who lived in Bursa in the late 19th century.
İskender kebab It is a kind of döner kebab prepared from thinly cut grilled lamb basted with hot tomato sauce over pieces of pita bread and generously slathered with melted sheep butter and yogurt.
Menemen Menemen is a Turkish dish which includes egg, onion, tomato and green peppers (paprika), and spices such as ground black pepper, ground red pepper, salt, oregano, and mint).
Baklava (baklawa) Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.
Baklava (baklawa) The city of Gaziantep in southeast Turkey is famous for its pistachio baklava. In 2008, the Turkish patent office registered a geographical indication for Antep Baklava. In many parts of Turkey, baklava is often topped with kaymak or, in the summer, ice cream.
Simit (crisp) Simit is a circular bread with sesame seeds. In the city of İzmir, simit is known as "gevrek," although it is very similar to the Istanbul variety. The name Simit comes from the city called Izmit (Smiti in Byzantine). Simits in Ankara, which is the capital of Turkey, are smaller and crisper than the ones in other cities. Simits in Turkey are made with molasses.
Simit (crisp) Drinking Turkish tea with simit is traditional in Turkish culture. Simit is generally served plain, or for breakfast with tea, jelly, jam or cheese.
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