Azu from turkey diet recipes. Delicious turkey azu: different cooking options

Turkey dishes are very low-calorie and also non-allergenic, so they can be consumed even by children. Among those who care about their figure, eat right, this product is held in high esteem. There are a huge number of recipes to diversify your diet with turkey.

One of these recipes is azu. This dish contains vegetables and dietary meat, so it can rightfully be considered proper nutrition. This dish they are cooked among several peoples, but most often it can be found among the Tatars. Azu means "meat in spicy sauce".

The composition contains the element of phosphorus, and its amount is even greater than in fish products. Therefore, all turkey dishes are useful for those who suffer from heart disease, because it has very little fat, respectively, cholesterol as well.

Step by step recipe

Preparation (step by step):

1. The finished dish should be served in a deep bowl, sprinkled with finely chopped herbs.

Azu recipe from turkey with mushrooms in a pan

Required Ingredients:

• turkey meat - 350 g;
• fresh mushrooms- 180 g;
• 1 pickled cucumber;
• 1 large onion;
• sour cream - 65 g;
• flour - 20 g;
• sunflower oil - 70 g;
• salt - 15 g;
• allspice black pepper - 8 g;
• fragrant spices favorite - to taste;
• greens - 25 g.

The cooking time is 35 minutes.

Calorie content - 194 kcal per 100 grams.

Step by step cooking recipe:

1. Heat sunflower oil in a frying pan, at this time wash the turkey fillet, dry with paper towels, cut into thin, long sticks, put in a hot frying pan. Fry for 5 minutes until brown, put everything on a plate;
2. Prepare fresh mushrooms. The most commonly used mushrooms. They must be washed, cleaned of films, cut into medium cubes, also cut into small pieces. onion, and put them together in the pan where the turkey was recently roasted. Fry the mushrooms with onions for 10 minutes, until all the moisture from the mushrooms boils away;
3. Then add a tablespoon to the fried mushrooms wheat flour, stir it quickly so that no lumps form, salt, add prepared spices. Then put sour cream into the pan, stir it. This will be a kind of sauce in which the turkey will subsequently be cooked to the end. The sauce can be thinned with water if it seems that its consistency is too thick. It should boil on the stove for 2 minutes;
4. This time will be enough to chop the pickled cucumber into long strips. Add it to the sauce, then lay out the previously fried turkey, sprinkle with chopped herbs on top. Dish stew under closed lid about 15-17 minutes;
5. When serving azu from turkey with mushrooms, you can sprinkle with fresh herbs.

How to cook azu from poultry with cream in pots

Ingredients:

• turkey meat - 0.2 kg;
• potatoes - 0.4 kg;
• 1 pickled cucumber;
• 1 medium carrot;
• 1 large onion;
• sunflower oil - 85 g;
• cream - 220 ml;
• cheese - 35 g;
• salt - 15 g;
• black pepper - 6 g;
• greens - 20 g.

Cooking time - 1 hour 35 minutes.

Calorie content - 189 kcal per 100 grams.

Cooking order:

1. Cut the turkey meat into thin strips, fry in a heated frying pan in sunflower oil 4 minutes until a golden color appears on its surface. During frying, add salt and spices to the pan;
2. Peel onions and carrots, cut into small cubes, fry in hot oil in a pan until half cooked, about 3 minutes;
3. Wash potatoes, peel, cut into long sticks, similar in size to pieces of turkey. Fry it also in a pan in sunflower oil until half cooked, about 7 minutes;
4. Chop the pickled cucumber into long strips;
5. Previously prepared products can be laid out in a pot in layers: 1 layer - turkey, 2 layer - potatoes, 3 layer - carrots with onions, 4 layer - pickled cucumber, pour the contents of the pot with cream, add salt and pepper, and sprinkle with chopped cheese on top;
6. Bake the pot in the oven for about 45 minutes, then take it out and serve it right in it. Top with fresh herbs.

Spicy azu with carrots and tomatoes in a slow cooker

Required products:

• turkey (fillet) - 270 g;
• 1 medium carrot;
• 2 large tomatoes;
• 1 large onion;
• vegetable oil- 50 g;
• tomato sauce - 50 ml;
• pickled cucumber - 1 pc;
• chili pepper - 1 small pod;
• salt - one and a half teaspoons;
• pepper - half a teaspoon;
• greens - 25 g;
• water - 160 g.

Cooking time - 1 hour 45 minutes.

Calorie content - 132 kcal per 100 grams.

Cooking order:

1. Wash the turkey in water, let it dry, cut into thin strips, load it into the multicooker bowl, put it on the frying mode for 10 minutes, but before pouring vegetable oil. Fry the meat until golden brown;
2. Peel carrots and onions, cut into small cubes, put in a bowl with meat, continue frying;
3. Pour boiling water over the tomatoes to get rid of the skin, cut them into cubes. Add to multicooker, along with tomato sauce and leave to stew for about 12 minutes, after adding salt and spices;
4. Finely chop pickled cucumbers, put after the specified time in a bowl for the prepared products;
5. Cut the hot chili pepper into circles, add to the products;
6. Pour water into the azu, rearrange to the extinguishing mode, and leave to cook for one hour;
7. Serve the finished dish in liquid form, in deep bowls, sprinkle with chopped herbs on top.

1. In order for the mushrooms to be clean when preparing the azu, it is necessary not only to wash them, but also to peel the caps. Together with it, harmful substances and dirt that the mushrooms managed to accumulate in themselves will leave;
2. Before frying, the meat must be dried, so it will immediately be covered with a crust that will not allow the juice to come out of the meat, and it will remain juicy. Otherwise, it will be stewed in the moisture accumulated after washing the fillet, and all the juice will come out of the meat;
3. To make the azu tender, you can fry foods in vegetable oil, with the addition of butter. So the products will acquire a mild taste;
4. Garlic should be added at the end of cooking, because when cooked for a long time, it gives off bad smell. Also, you can not fry it in oil for a long time. When it gets too hot, it starts to get bitter.

The classic cuisine of the Tatar people is wonderful. Azu in classic version cooked with lamb and beef, but in this case there is a lightweight option, so those who follow the figure can not deprive themselves of the joy of pampering their body with such a wonderful dish.

From all that has been discussed above, we can summarize: turkey azu is a low-calorie dish, it is not difficult enough to prepare, it has big amount vitamins and minerals needed by the body, contains phosphorus in in large numbers, and just this tasty dish from common products.

Azu is traditional Tatar dish. "Azu" is translated as small pieces of meat in a spicy sauce.

According to the recipe, pieces of meat are fried and then stewed with onions, pickles, tomatoes and potatoes.

Basically, this dish is prepared from beef or lamb.

But today we will tell you how to cook a turkey azu.

Azu from Turkey - the basic principles of cooking

To prepare a turkey azu, take a turkey fillet, cut into oblong pieces and marinate in spices for three to four hours. Then rinsed from spices and fried for strong fire A couple of minutes.

To the turkey add onion chopped in half rings, grated carrots and chopped ripe tomatoes. Everything is seasoned with spices, covered with a lid and stewed for about an hour.

Azu from turkey can be stewed in a cauldron, cooked in a slow cooker or oven. The taste of the dish depends on the ingredients used in the recipe. However, meat and spices are unchanged. Since it oriental dish, it is prepared with a lot of spices and herbs.

The finished dish is served with a side dish of pasta, boiled rice or buckwheat. Additionally served fresh herbs or vegetable salad.

Recipe 1. Azu from turkey at home

Ingredients

A kilogram of potatoes;

700 g turkey;

Carrots and onions - 2 pcs.;

Three pickles;

200 g of hard cheese;

A small pack of mayonnaise;

Vegetable oil;

Salt and ground pepper.

Cooking method

1. Wash and clean vegetables thoroughly. Cut the potatoes into slices, onions into half rings, chop the carrots into coarse grater. Cut pickled cucumbers into small cubes. Grind the cheese on a coarse grater. Rinse the turkey, pat dry and cut into long strips.

2. Pour oil into a cauldron, put meat in it, season with pepper, salt and pour in a small amount of water. Lay the vegetables on top in layers: onion half rings, pickles, grated carrots and potato wedges. Salt, pepper, pour over with mayonnaise and sprinkle generously with cheese.

3. Preheat the oven to 200 degrees. Send the cauldron with azu to the oven and bake for an hour. Serve like independent dish, decorated with greenery.

Recipe 2. Azu from turkey with tomatoes in a slow cooker

Ingredients

Two tomatoes;

Turkey - 300 g;

Bulb and carrot;

Pickled cucumbers - three pcs.;

Tomato paste - 20 ml;

Lean oil;

Salt and spices - to taste.

Cooking method

1. Rinse the turkey meat and dry it with paper towels. cut it up small stripes and fry in a slow cooker, on the “Frying” or “Baking” mode, adding a little oil. Fry the meat until golden brown.

2. While the meat is fried, peel and finely chop the onions and carrots. Put the vegetables to the fried meat and continue cooking in the same mode.

3. Pour boiling water over the tomatoes, remove the skin from them, cut into cubes and transfer to the multicooker bowl when the vegetables are browned. Post it here tomato paste and mix well. Salt, season with pepper and your favorite spices, and cook for ten minutes. At the end, lay out the pickled cucumbers cut into cubes.

4. Pour water into the bowl so that the liquid covers the ingredients. Turn on the "Extinguishing" mode and leave for an hour. Pour the finished azu on plates and sprinkle with herbs.

Recipe 3. Azu from turkey with pickles in a pan

Ingredients

Half a kilogram of turkey;

700 g potatoes;

Bulb;

50 ml of tomato paste;

Two pickled cucumbers;

Three cloves of garlic;

A bunch of greens;

30 ml of vegetable oil;

salt and Bay leaf.

Cooking method

1. Remove the husk from the onion and cut into thin half rings. Put a heavy-bottomed pan on the fire, pour a small amount of oil and sauté the onion in it until soft. Then add the tomato paste and fry for another two minutes.

2. Put the tomato-onion roast on a plate, and send the turkey fillet, pre-washed and cut into strips, into the pan. Fry the meat over high heat for about five minutes, then lay out the roast.

3. Pour water over the turkey so that the liquid completely covers the meat, and simmer, closing the lid over medium heat until tender.

4. Peel and cut the potatoes into cubes, put them in hot pan and fry over medium heat. Chop pickled cucumbers into strips and fry separately in vegetable oil until golden brown.

5. Add potatoes to the turkey, add bay leaves, cucumbers and garlic cloves crushed with a garlic press. Salt, season with your favorite spices and mix gently. Reduce the heat to a minimum, cover the pan with a lid and simmer the azu for another quarter of an hour. At the end, sprinkle the turkey azu with finely chopped herbs.

Recipe 4. Azu from turkey in pots

Ingredients

400 g turkey;

8 potatoes;

6 pickled cucumbers;

Carrot;

Two bulbs;

200 g of cheese;

6 art. spoons of ketchup;

50 ml of tomato paste;

Two bay leaves;

Vegetable oil;

Chili pepper pod;

6 black peppercorns;

Cooking method

1. Wash the turkey, dry it with napkins and cut into small sticks. Fry the meat in vegetable oil. Season with salt and pepper.

2. Put finely chopped pickled cucumbers on the bottom of the prepared pots. Spread the meat on top, pour with ketchup, season with peppercorns, bay leaf and sprinkle with chopped herbs.

3. Peel and chop the vegetables: onion into small cubes, grate carrots coarsely. Fry everything in hot oil for three minutes. Divide the roast into bowls.

4. Cut the peeled potatoes pretty large pieces and fry in a pan until half cooked, sprinkle with pieces of chili pepper at the end. Put the potatoes in the pots too.

5. Pour the meat and vegetables in pots with diluted tomato paste. Cover them with lids and send them to an oven preheated to two hundred degrees for forty minutes. Shortly before cooking, sprinkle the azu with grated cheese. Serve straight to the table in pots.

Recipe 5. Turkey Azu with Saffron Gravy

Ingredients

800 g turkey;

Three bulbs;

Two carrots;

Tomato;

pickled cucumber;

800 ml of broth;

25 g butter;

A pinch each of saffron, turmeric, chili and spices;

Sugar and salt;

Sunflower oil.

Cooking method

1. Fill the saffron warm water and leave for ten minutes. Scald the tomato with boiling water, peel and cut into strips. We clean and rinse vegetables. Grind the onion in half rings, and rub the carrots coarsely. We put the pan on the fire, add vegetable oil and fry the onion for five minutes. Then add the grated carrots and fry for another three minutes. Three pickled cucumbers on a grater, and fry in butter with tomatoes for about two minutes. Remove from heat and add to vegetables, stir.

2. We filter the saffron. Cut the meat into large pieces and fry in vegetable oil for five minutes. Add fried vegetables to the meat, season with spices, add sugar, butter, salt, pour in the broth and infusion of saffron. Simmer everything together for half an hour under a lid over low heat. A couple of minutes before the readiness, add ground chili pepper.

3. Serve turkey azu with a side dish of buckwheat, chickpeas or potatoes.

Recipe 6. Azu from turkey in a creamy sauce

Ingredients

600 g turkey;

Sour cream - 60 g;

50 ml of Tkemali sauce;

Butter;

Processed cheese;

A bunch of greens;

Salt.

Cooking method

1. Melt the butter in a pan. Wash the turkey, pat dry with paper towels and cut into cubes. Put the meat in a frying pan and fry, covered with a lid, over low heat.

2. Mix sour cream and tomato sauce. As soon as the juice from the meat has evaporated, add the sauce, mix and simmer, closing the lid for about ten minutes. Add chopped to the pan processed cheese and continue to simmer. Add herbs, salt and mix.

3. Serve turkey azu with a side dish of boiled potatoes or fried zucchini.

Recipe 7. Azu from turkey with mushrooms

Ingredients

600 g of turkey meat;

400 g champignons own juice;

50 g breadcrumbs;

Vegetable oil;

Salt and spices.

Cooking method

1. Wash the turkey meat well, dry it and cut into medium-sized pieces. Transfer to a deep container, salt and season with spices. Mix and leave for half an hour.

2. Fill up the turkey breadcrumbs and mix again. Fry the meat in vegetable oil to blush. Place the fried turkey in an oiled baking dish.

3. Add mushrooms and mix, cover the form with foil and put in an oven preheated to 180 degrees for 20 minutes. Take the azu out of the oven, let it brew and serve with a side dish.

Recipe 8. Turkey azu with baked potatoes

Ingredients

600 g turkey fillet;

25 g ground sweet paprika and dried barberry;

60 ml of wine vinegar;

A pinch of salt and ground ginger;

A kilogram of young potatoes;

Cooking method

1. Wash the meat, dry it with napkins and cut into small strips. Sprinkle meat with paprika, ground ginger and barberry, salt. Pour vinegar and marinate for half an hour, stirring occasionally.

2. Wash the young potatoes, dry them, put them in a bowl. Add mayonnaise and mix well. We spread it on the oiled deco in one layer. Put the marinated meat on top of the potatoes.

3. Cover the form with foil and bake for about an hour at 200 degrees. A quarter of an hour before readiness, remove the foil so that a golden crust forms on top.

Recipe 9. Azu from turkey with cream in pots

Ingredients

A kilogram of turkey fillet;

30 g butter;

Two bulbs;

25 g flour;

By the glass hot water and broth;

100 g mushrooms;

stalk of celery;

Carrot;

60 ml of heavy cream;

A pinch of salt, thyme and black pepper.

Cooking method

1. My turkey, dry it and cut into strips. Salt and season with pepper.

2. Peel and rinse vegetables. Cut carrots, onions and celery into small cubes, and slice mushrooms.

3. We put a frying pan with a thick bottom on the fire, put the butter and melt it over medium heat. We spread the meat in one layer and fry for about five minutes, until the turkey acquires a pale pink color. Transfer it to a deep bowl.

4. Fry the onion in the same pan, stirring constantly. Add mushrooms, chopped vegetables, sprinkle with flour and continue cooking for another seven minutes.

5. Remove from heat, pour in the broth and water, bring to a boil. Season with pepper and thyme and salt.

6. Put the pieces of turkey in the pan, bring to a boil again, reduce the heat, cover and simmer for about half an hour. A few minutes before the end of cooking, add heavy cream, mix, salt and pepper again.

Recipe 10. Turkey Azu

Ingredients

Half a kilogram of turkey fillet;

Bulb and carrot;

Four tomatoes;

Two bell peppers;

Glass of water;

Cooking method

1. Rinse the turkey fillet, dry it and cut into pieces. Fry the meat in vegetable oil until golden brown.

2. Peel and rinse vegetables. Finely chop the onion and grate the carrots coarsely. Put everything to the meat and continue to fry over low heat.

3. After five minutes, add the peeled and chopped tomatoes and cut into strips bell pepper. Salt, pepper and simmer for another quarter of an hour. Add spices and fry until done.

Azu from Turkey - Tips and Tricks from the Chef

For azu, take chilled or fresh turkey meat. Frozen meat may be dry.
To make the sauce thick, flour or starch diluted in a small amount of flour is added to it.
It is better to fry the meat in ghee.
You can safely add celery greens, cilantro or any other greens to the basics.
Azu with potatoes can be served as an independent dish, other cooking methods involve serving with a side dish or salad.
Take pickled cucumbers strong and crispy so that during the cooking process it does not turn into porridge.
It is better to add garlic at the end of cooking, or to an already prepared dish.
When serving, the dish is sprinkled with chopped herbs, and it is best suited as a side dish. boiled rice or potatoes.

Step-by-step recipes for making delicious turkey azu: classic, fast, dietary

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

9 gr.

1 gr.

carbohydrates

73 kcal.

Option 1. Classic turkey azu recipe

Dishes from the meat of this bird are tasty and dietary, which is important for those who monitor their weight. Azu comes from the east, so it will be spicy, spicy, with lots of greenery.

Ingredients

• 4 g dried parsley;
• 320 g of onion;
• 600 g turkey fillet;
• 4 g dried dill;
• 230 g of tomato paste;
• 3 cloves of garlic;
• 240 g pickled cucumber.

A step-by-step turkey azu recipe

Remove the cucumbers from the brine and lightly pat dry with a paper towel. Cut into thin oblong pieces. Put in a saucepan, pour in a little purified water and simmer, from the moment of boiling, a quarter of an hour.

Peel the onion from the husk and crumble into thin half rings. Rinse the turkey fillet, pat dry with a disposable towel and cut into thin oblong slices. Peel the garlic, put it on a cutting board and crush with a knife. Finely crumble.

Put the chopped turkey in a frying pan and fry, stirring constantly, until it forms golden brown. Add the onion and continue to sauté for another three minutes. Pour in half a glass of boiled water. Put in the tomato paste. Stir and simmer for two minutes. Season with dried herbs, add pickles and garlic. Salt, season with pepper and simmer for another five minutes.

The dish will turn out especially tasty if you use melted butter. If you want the sauce to thicken, add some starch or flour.

Option 2. A quick recipe for basic turkey in a slow cooker

Azu from turkey in a slow cooker - tasty and tender dish which can be prepared for lunch or gala dinner. Thanks to the meat, it turns out rich. This method of cooking relieves the hostess of the need to constantly monitor the process.

Ingredients

• 250 g turkey fillet;
• sea ​​salt;
• 120 g carrots;
• 3 cloves of garlic;
• 80 g of onion;
• 3 pods of Bulgarian red pepper;
• 10 ml vegetable oil.

How to quickly cook azu from a turkey in a slow cooker

Peel the onion from the husk. Rinse it and cut into rings. Turn on the “frying” mode on the multicooker panel.

Pour vegetable oil into the pan of the appliance. Add the onion and cook, stirring, until translucent. Wash the peeled carrots. Using a vegetable peeler, cut the vegetable into thin shavings. Put half of the carrot shavings to the onion and continue to sauté.

Cut off excess fat from the turkey fillet, wash the meat and pat dry. Cut it into a large cube. Salt the meat and leave for five minutes. Add the turkey to the vegetables and fry until the meat is light in color.

Pour in a third of a multi-glass of water and switch the device to the “extinguishing” mode. Cook, stirring, a quarter of an hour. Free the pepper from the stalk and clean out the seeds. Chop the vegetable lengthwise into thin long bars. Put the pepper and the remaining carrots and simmer for another five minutes. Cut the peeled garlic cloves in half and chop into large chunks. Add to the rest of the ingredients and switch the device to the “heating” mode. Leave for a quarter of an hour.

If you're watching your weight, you can add some water instead of butter and cook, stirring often. Azu is served with rice or potato side dish or steamed vegetables.

Option 3. Azu from turkey with potatoes

Azu can be a complete lunch or dinner when cooked with potatoes. Cooking in the oven allows the ingredients to infuse each other's flavors and aromas, resulting in a flavorful, spicy dish.

Ingredients

• two carrots;
• sea ​​salt;
• 600 g turkey fillet;
• a bunch of fresh herbs;
• two bulbs;
• spices;
• six potatoes;
• three cloves of garlic;
• two pickled cucumbers;
• vegetable oil;
• 50 g of tomato paste.

How to cook

Wash the meat, dry it and cut into medium pieces. Pour the oil into the heated frying pan. We spread the meat and fry it until golden brown. Transfer the turkey to a deep ovenproof dish.

We clean the onions and carrots. Rinse and cut into small cubes. Saute vegetables until lightly browned in a separate pan. Add tomato paste, previously diluted with water. Simmer for another five minutes, and spread to the fried turkey.

We clean the potato tubers from the skin. We wash them and cut them into medium cubes. Put in a frying pan with oil and fry until half cooked. Transfer to the mold with the rest of the ingredients. We fill everything boiled water. We cover the container with a sheet of foil and put in an oven preheated to 180 C for half an hour. At the end, add chopped herbs, garlic and cucumbers. Mix, pepper and salt.

Variant of azu with potatoes - full meal, which does not require any addition. Spices will add celery, cilantro or other herbs.

Option 4. Azu from turkey with pickles and tomatoes

Azu - Tatar National dish, which in the original is prepared from lamb or beef. For cooking dietary option use turkey meat.

Ingredients

• 400 g turkey fillet;
• sea ​​salt;
• 200 g potatoes;
• ground paprika;
• carrot;
• stack filtered water;
• bulb;
• tomato sauce - 80 g;
• two fresh tomatoes;
• vegetable oil - 50 ml;
• two pickles.

Step by step recipe

Wash the turkey fillet, pat dry with paper towels and cut into thin slices. Peel onions and carrots. Wash vegetables. Chop the carrots into thin bars, and chop the onion into half rings.

IN thick-walled pan warm up the oil. Put the pieces of meat in it and fry it, stirring, until golden brown. Add onions and carrots. Stir. Wash and cut tomatoes small cubes. Send to the pan. Fry over moderate heat, stirring, for about seven minutes.

Chop pickled cucumbers into strips. Add to the rest of the ingredients. Peel and wash potato tubers. Cut into medium sticks. Put in a pan. Pour in filtered water and add tomato sauce. Season with spices, mix and simmer for half an hour over moderate heat.

To ensure that all vegetables cook evenly, cut them into pieces of approximately the same size. fresh tomatoes can be replaced with canned ones. The dish will cook faster if the potatoes are first brought to half-cooked in a separate pan.

Option 5. Azu from turkey with sour cream

Azu from turkey in sour cream is a healthy and tasty dish. The meat of this bird is easily digested and contains a minimum of calories, so this treat can be served even for dinner.

Ingredients

• 400 ml chicken broth;
• 2 bay leaves;
• 500 g 20% ​​sour cream;
• dried dill;
• 30 g of garlic;
• 30 g flour;
• 700 g turkey fillet;
• 40 ml of vegetable oil;
• 200 g onion.

How to cook

Cut the skin off the onion. Chop it into half rings. Rinse the turkey, pat dry with a paper towel and cut into strips. Fry the meat with onions until light golden brown.

In a separate bowl, combine sour cream with flour. Season with dried dill and stir.

Transfer the fried turkey with onions to a saucepan, pour over sour cream sauce. Pour in the broth. Stir. Put in a bay leaf.

Peel the garlic and finely chop. Send to the rest of the ingredients. Salt and stir. Simmer for 25 minutes over moderate heat, stirring occasionally. Serve azu with a potato or rice side dish.

For cooking, use only strong and crispy pickles. They won't fall apart while simmering. Add garlic to the already prepared dish.

Description

Azu from turkey - perfect dinner: light, satisfying and very tasty. A step-by-step recipe with a photo will tell you in detail and clearly how to cook basics in accordance with all Tatar traditions, even from turkey. Indeed, most often this dish is prepared not so much from poultry, but from lamb, pork or beef. However, this preparation will take a lot of time, and the dish will turn out to be very satisfying. We will prepare pieces of turkey meat by ourselves. fast way at home.

Azu will not be like that if you cook it without pickles. This ingredient is key feature dishes, and without it, the azu will be ordinary stew. Tomatoes also play an important role, in our case it is tomato paste. Pieces of meat or poultry should be fried and stewed in an acidic environment: then they will turn out really tender. As spices we will use dried herbs, salt and pepper.

Let's start cooking.

Ingredients

• 
  (150 g)
• 
  (300 g)
• 
  (80 g)
• 
  (60 g)
• 
  (60 g)
• 
  (10 g)
• 
  (1 g)
• 
  (1 g)

Cooking steps

Preheat the oven to 200 degrees. We wash the pickled cucumbers and cut them lengthwise into small cubes. We put the sliced ​​\u200b\u200bin a suitable pan, pour water and put the cucumbers on the fire. After boiling the water, reduce the heat and simmer the cut for about 20 minutes.



Rinse the turkey meat and cut it into fairly large cubes. Peel the onion and cut into thin rings. Also peel the garlic, crush it or mince it with a sharp knife.



We wash and peel the potatoes, cut into large cubes and pour into a mold or on a baking sheet, salt and pepper to taste. We send the form to the oven and bake the potatoes until tender. The process will take approximately 20 minutes.



We spread the bird fillet on the bottom of a frying pan heated with vegetable oil. Fry the turkey to a matte crust and add the onion rings to it, mix and salt to taste. Fry the ingredients for another 5 minutes.



We put a couple of tablespoons of tomato paste in the pan and pour a little water, mix everything thoroughly, simmer under closed lid. After that, add already cooked pickles, half chopped garlic and dried herbs, as well as spices to taste.



Just like with meat, add some parsley and dill to the potatoes for flavor. Season the baked cloves with the remaining garlic. Serve the plates as follows: first, some potatoes, and on top of it, cooked turkey with gravy. Serve the dish to the table with aromatic fresh bread and your favorite sauces. Tasty azu turkey with pickles is ready.



Bon appetit!

Today I will tell you how to cook azu from turkey with potatoes. The dish will turn out hearty and self-sufficient, it does not require a side dish. The cooking technique is somewhat similar to the usual stew, but still slightly different. To prepare a delicious azu of turkey in tomato sauce, you will first need to fry all the components separately, and finally combine them together for stewing. At the same time, pickled cucumbers are necessarily added - business card Tatar dish.

As for the sauce in which we will stew the turkey, it can be prepared from fresh tomatoes or tomatoes in their own juice, mashed. For more rich taste I advise you to add a spoonful of tomato paste. If you want the taste of the sauce to be even brighter, then you can try replacing some of the water. meat broth or cucumber pickle.

Be sure to add garlic and chopped herbs, and it is better at the final stage of cooking so that the taste and aroma remain pronounced, not lost against the background of the sauce.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Yield: 3 servings

Ingredients

• turkey fillet - 500 g
• onions - 2 pcs.
• large tomato - 1 pc.
• tomato paste - 1 tbsp. l.
• potatoes - 400 g
• pickled cucumber of medium size - 1 pc.
• salt, black and red pepper - to taste
• vegetable oil for frying - 100 ml
• bay leaf - 1 pc.
• dill and parsley - 3 sprigs each
• garlic - 1 tooth.

How to cook azu from a turkey on the stove

I cleaned the turkey fillet from white films, washed and dried it. I cut the meat into long sticks about 1 cm thick. It doesn’t matter whether along or across the fibers, the turkey is still very tender and cooks quickly, it will not turn out tough.

She heated the pan to red and poured a couple of tablespoons of vegetable oil into it. It is advisable to take a cast-iron frying pan so that the turkey is quickly fried over high heat, and not stewed in its own juice. I recommend laying out the meat in one layer so that the pieces quickly grab the crust. I fried the turkey in three doses, about 1 minute each, always without a lid, over very high heat, occasionally stirring with a spatula. As soon as the first batch is fried, pour the idea into a saucepan or pan, pour a little more oil into the pan and fry the next batch. It is important not to overdry turkey meat, because it is as tender as chicken.

Next, I cut a couple of onions into thin half rings. And fried until golden brown in the fat that remained after frying the turkey. Please note that the pan does not need to be washed or cleaned, on the contrary, the onion should absorb any remaining meat juices, get enough of the aroma of meat and acquire a beautiful caramel color. The fire can already be made smaller and do not forget to stir so that the onion does not burn. It must be brought to absolute readiness so that it becomes soft, without a "crunch".

Now it's time to add the tomatoes. They need to be peeled and chopped as you like: on a coarse grater, in a blender, etc. tomato pulp I poured it into the pan with onions, added a spoonful of good tomato paste. Mixed and fried for about a minute.

The resulting tomato sauce poured over the turkey. The liquid should cover the meat, if necessary, you can add boiling water. I put the pan on the fire, simmered for 20 minutes on a quiet fire, under the lid.

While the meat was stewing, I quickly peeled the potatoes, cut them into strips and fried them in vegetable oil - almost until done. The result should be french fries, crispy, dense, confidently ruddy, maybe a little damp inside. Pickled cucumbers also cut into strips. For azu, you can grate them on a coarse grater if you wish, but I prefer this option when the cucumbers are clearly present in the dish and crunch nicely.

At the very end, do not forget to add chopped parsley, dill and garlic. And immediately remove the pan from the heat. Let the turkey azu brew under the lid for 5 minutes, absorb the flavors.

The dish should be served hot, immediately after preparation. Bon appetit!

How to cook a turkey azu in a slow cooker and in the oven

The most convenient way is to cook the azu of turkey with pickles in a pan, and then simmer until cooked in a saucepan. But if you have a slow cooker, then you can fry all the products in the "Frying" (or "Baking") mode, and then switch to the "Stew" program. In this case, first fry the turkey in vegetable oil, then add onions to the meat. As soon as it is browned, put the diced tomatoes and tomato paste into the bowl, season with spices, fry for another 1-2 minutes. Then simmer the meat for 30 minutes. At the end, add pickled cucumbers and fried potatoes French fries, garlic and herbs, simmer for another 7-10 minutes.

You can cook a turkey azu in the oven. In this case, after frying, transfer the meat and half-cooked potatoes into a heat-resistant form, pour in tomato sauce and bake at 180 degrees for 20-30 minutes, until the potatoes are ready. At the end, add the cucumbers, cut into strips, garlic and herbs, let it brew for 5 minutes and serve.