Turkish meat: the most authentic traditional recipe. Turkish meat is one of the main components of traditional Turkish cuisine. Stewed vegetables with meat in Turkish style

Let's plunge into Central Asian cuisine and cook something unusual. For example, Turkish meat. Of course, this requires an open fire, but you can do without it at home. Turkish meat recipes are presented in this article.

On the Internet you will find many options for its preparation. Some are so bold as to suggest using pork, although it is well known that the Turks do not recognize the use of this meat for food.

In this article, you will find a proven Turkish meat recipe with a photo and step-by-step preparation of this spicy dish. Let's make a reservation right away that it will not be a kebab, but meat with spices and vegetables - such as it is cooked in Kars, Ani, Trabzon, in other words, in the Asian part of Turkey, where traditions are sacredly kept and honored.

What kind of meat to choose for the dish?

Naturally, lamb or goat meat will come first. And it is better if the meat is on the bone. The meaty rib part with a little fat is best. Lamb fat tends to cool quickly, and its excess in this dish is completely unnecessary. If you see that there is too much fat, it is better to cut it from pieces. Put it in the refrigerator and, when the time comes, fry potatoes on it.

Those who do not particularly like this kind of meat, which has a specific taste and aroma, let them use beef or veal. Choose beef pulp with fatty layers. For example, brisket.

Poultry meat is also suitable. When choosing it, stop at chicken thighs.

Meat preparation

How to cook Turkish meat? There are several distinguishing features. Turkish cuisine involves the obligatory pickling of meat. Beef is best kept in kefir or sour milk. For marinating lamb, use only table vinegar or lemon juice.

In both cases, cut the meat into long and thin sticks. If you have ribs, cut them crosswise into pieces 4-5 cm long. Then dip in the marinade for 10-12 hours. Salt is not required.

When the pieces of meat are aged, neither wash them from the marinade nor drain the marinade, the meat is stewed right in it.

What to cook?

To prepare this dish, a special frying pan is required, in Turkey it is called "saj" and resembles a cast-iron stewpan.

If you don't have a cast iron skillet, use a regular one with a thick bottom and high sides. You can even use a low steel pan.

Ingredients

For a classic Turkish meat recipe, you will need:

• 500-600 g of prepared lamb or beef meat;
• 200-300 g of onions;
• half a head of garlic;
• 1 hot pepper;
• vegetable oil;
• salt and pepper.

Cooking in a frying pan

Heat a layer of oil about a finger thick until bubbles form and quickly fill it with marinated and chopped meat. Stir with hot oil, add finely chopped hot pepper and cover. Reduce heat immediately and simmer for about 30 minutes. Then remove the lid so that the liquid evaporates, and salt and pepper the meat. Stir occasionally while doing this.

When there is not a drop of moisture left in the pan, add the coarsely chopped onion. Stirring constantly, fry the contents and make sure that the corners of the onion straw do not turn black. When cooked perfectly, the onion should change color to caramel and become translucent.

It will not be a big departure from tradition if you start stewing vegetables with onions:

• peeled fresh tomatoes;
• green bell pepper;
• eggplant or young zucchini.

Before stewing, cut all these vegetables into small cubes and add a little salt to them. When their flesh under the influence of salt becomes softer and releases juice, throw it into the pan.

What to serve meat in Turkish to the table

Of course, the championship in side dishes for meat dishes belongs to potatoes: boiled, baked, mashed and fried.

But our article suggests paying attention to other options for garnishing Turkish meat:

• boiled cobs of young corn,
• boiled chickpeas,
• stewed white beans.

By the way, such a framing of the dish is a traditional companion of all meat dishes both in Turkish restaurants and in street canteens.

Turkish meat in the oven

We will not dwell on the fact that in medieval Turkey the oven was a hot stone. Heat the oven to 220-240 degrees, this will be enough.

This recipe should be taken seriously: one wrong step, and you risk getting the usual baked meat. So, don't miss out on the details.

Oddly enough, we send the onion to the oven first. We cut it into large rings, dip in oil and bake until crusty. Then remove from pan.

On the same baking sheet on which the onion slices were baked, spread the meat in the marinade and cook in the oven for about 30-40 minutes. Periodically open and pour with a heated mixture of fat and meat juice.

Remove from the oven, sprinkle with baked onions and spread in a pile on a round earthenware tray.

Garnish is the same: potatoes, beans. But we should not forget that the favorite delicacy of the Turks for breakfast, lunch and dinner is pickled black olives. Instead of bread - small rounds made of unleavened dough - pita, or simit - a bagel sprinkled with sesame seeds. We will not bore you this time with their preparation. In the modern metropolis, they are baked in every self-respecting shawarma. Add them to your dish and feel like in Turkey.

Afiyet olsun! Which means "eat to your health" in Turkish.

If you like to try dishes of different cuisines, then I bring to your attention Turkish meat. This is a fragrant, juicy, slightly spicy and incredibly tasty dish.

• Lamb 400-500 Grams
• Tomato 2 Pieces
• Bulgarian pepper 2 pieces
• Bulb 1 piece
• Garlic 3-4 Cloves
• Butter 50 grams
• Vegetable oil 2-3 tbsp. spoons
• Milk 3 Art. spoons
• Salt 1 Pinch
• Black pepper 1 pinch
• Chili pepper 1 pinch

1. The recipe for cooking meat in Turkish involves marinating lamb for about 10-12 hours. But in emergency situations, 30-60 minutes will be enough. Wash and dry the meat. Cut into thin strips.

2. Season the meat with vegetable oil and milk. Add salt and pepper to taste. You can add your favorite dried herbs. Send the meat to the refrigerator.

3. Peel the onion and garlic. Grind with a knife (garlic can be passed through a press).

4. Wash the tomatoes and cut into small cubes (you can leave the skin on). Wash the pepper and remove the seeds and tail. Cut into cubes.

5. Melt the butter in a pan. Send marinated meat there and fry over high heat. The meat should not let out much juice, but only brown well.

6. Add onion and garlic to the meat in the pan. Mix well and fry for at least 5 minutes.

7. Add pepper to the soft and fried onion with meat and fry for another 3-5 minutes.

8. It's time to add tomatoes (can be replaced with tomato paste) and chili peppers. Turkish meat at home should be stewed until the liquid has almost evaporated. Then feel free to remove from the fire and serve.

If you like to try dishes of different cuisines, then I bring to your attention Turkish meat. This is a fragrant, juicy, slightly spicy and incredibly tasty dish.

Perhaps you have already encountered the preparation of such a dish, but you hardly knew that it is called meat in Turkish. This is a simple and straightforward way to cook meat with vegetables, which deserves special attention. So, I bring to your attention a recipe for meat in Turkish. Who tried to cook - share your impressions!

Servings: 4

A simple recipe for meat in Turkish Turkish cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 321 kilocalories. Author's recipe of Turkish cuisine.

• Preparation time: 16 minutes
• Time for preparing: 1 h 30 min
• Amount of calories: 321 kilocalories
• Servings: 4 servings
• Reason: For lunch

• Complexity: Easy Recipe
• National cuisine: Turkish cuisine
• Dish type: Hot dishes

Ingredients for four servings

• Lamb - 400-500 Grams
• Tomato - 2 Pieces
• Bulgarian pepper - 2 Pieces
• Bulb - 1 Piece
• Garlic - 3-4 Cloves
• Butter - 50 Grams
• Vegetable oil - 2-3 Art. spoons
• Milk - 3 Art. spoons
• Salt - 1 Pinch
• Black pepper - 1 pinch
• Chili pepper - 1 pinch

Step by step cooking

1. The recipe for cooking meat in Turkish involves marinating lamb for about 10-12 hours. But in emergency situations, 30-60 minutes will be enough. Wash and dry the meat. Cut into thin strips.
2. Season the meat with vegetable oil and milk. Add salt and pepper to taste. You can add your favorite dried herbs. Send the meat to the refrigerator.
3. Peel onion and garlic. Grind with a knife (garlic can be passed through a press).
4. Wash the tomatoes and cut into small cubes (you can leave the skin on). Wash the pepper and remove the seeds and tail. Cut into cubes.
5. Melt butter in a frying pan. Send marinated meat there and fry over high heat. The meat should not let out much juice, but only brown well.
6. Add the onion and garlic to the skillet. Mix well and fry for at least 5 minutes.
7. Add pepper to the soft and fried onions with meat and fry for another 3-5 minutes.
8. It's time to add tomatoes (can be replaced with tomato paste) and chili peppers. Turkish meat at home should be stewed until the liquid has almost evaporated. Then feel free to remove from the fire and serve.

The dishes of Turkish cuisine are endless and rich in various spices and unusual food combinations. Turkey is famous, first of all, for its vegetables and fruits, which grow in abundance in the country and are adored by the local population. As a rule, meat, chicken and fish in cooking are always combined with vegetables, and sometimes with fruits. Despite the fact that Turkish meat differs from most products in high prices, the inhabitants of the country love and know how to cook it: every Turkish housewife has her own recipes for cooking meat dishes.

Where is the best place to buy

Meat in Turkey can be bought both in large supermarkets and in butcher shops called “kasap”, which means “butcher”, and the meat there is characterized by freshness and great variety. Remarkably, in such a shop, you can ask the seller to make minced meat, cut the meat into pieces that are suitable for the dish you are going to cook, or even prepare a special sauce and marinate the meat right in front of you. There is even a famous Turkish chef named Nusret, who became famous all over the world for his unusual cooking, or rather, salting meat.

"Sach kavurma"

If you want to cook Turkish meat, then you need a good piece of lamb, vegetables and spices. This dish is called "sach kavurma" and it got its name because of the special "sach" frying pan in which it is cooked and which can be replaced with an ordinary cast-iron frying pan with thick walls. Each housewife has her own subtleties of cooking this dish, but the general scheme is simple and clear. Cut the meat into small pieces and simmer in butter over high heat, stirring occasionally. Add finely chopped onion and garlic to the pan and, stirring, fry for another 10 minutes. We also put finely chopped bell peppers, tomatoes and do not forget about the spices. In addition to black and coarsely ground red pepper, this dish is impossible without cumin and thyme. Stir and simmer over low heat for another 20 minutes, after which we remove from heat, and boldly treat the family with ready-made Turkish meat.

Pastries with meat

Everyone's favorite Turkish pies, bereki, are also prepared with meat or minced meat. They have different shapes and can be made from both yeast dough and thin Turkish yufka dough. Pide is called Turkish pizza for its similarity in preparation and appearance.

Pide with small pieces of meat and generously grated cheese on top, which melts during cooking, is especially loved by the local population and tourists. This very tasty and satisfying dish, resembling a boat in shape, is called "kuşbaşı pide", where the meat can be replaced with minced meat "kıymalı pide", and the cheese can be completely removed or replaced with something else.

Lahmacun, doner, different types of kebab, gozleme with minced meat or meat - all Turkish meat dishes cannot be listed, but one thing is for sure - Turkish cuisine is one of the most delicious in the world, and it is rare that a tourist, returning from a vacation, does not remember a variety of dishes that he was treated to in hotels and restaurants.

Turkish Eggplant Meat

1 kg veal, 3 tbsp. tablespoons vegetable oil, 1/2 cup finely chopped onion, 1 cup tomato sauce, 2 teaspoons flour, 1 garlic clove, 1 cup water, 2 eggplants, salt, pepper, herbs.

Sprinkle the diced meat with flour and fry it in oil on all sides until browned. Remove the meat and fry the onion, garlic in the same oil, pour in the tomato sauce, water, put the spices.

Add meat and simmer, stirring occasionally, 1 - 1.5 hours. Cut the eggplant into cubes and add to the meat, simmer until tender.

Serve on a large platter.