Prepare the basics from turkey meat. How to cook turkey basics with pickles

Turkey dishes are very low in calories and are also non-allergenic, so they can be consumed even by children. Among those who care about their figure and eat right, this product is held in high esteem. There are so many recipes available to add turkey to your diet.

One of these recipes is azu. This dish contains vegetables and dietary meat, so it can rightfully belong to proper nutrition. This dish It is prepared by several nations, but most often it can be found among the Tatars. Translated, azu means “meat in hot 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 contains very little fat and, accordingly, 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.

Recipe for turkey with mushrooms in a frying 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;
• favorite aromatic spices - to taste;
• greens – 25 g.

Cooking time: 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 bars, and place in a hot frying pan. Fry for 5 minutes until brown, place everything on a plate;
2. Prepare fresh mushrooms. The most commonly used are champignons. They need to be washed, cleared of films, cut into medium cubes, and also finely chopped onion, and place them together in a pan where the turkey was recently roasted. Fry the mushrooms and onions for 10 minutes until all the moisture from the mushrooms has evaporated;
3. Then add a tablespoon to the fried mushrooms wheat flour, stir it quickly so that no lumps form, add salt, and add the prepared spices. Then put sour cream in the pan and stir it. This will be a kind of sauce in which the turkey will subsequently cook to completion. The sauce can be diluted 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 chopped herbs on top. Simmer the dish under a closed lid for about 15-17 minutes;
5. When serving turkey basics with mushrooms, you can sprinkle with fresh herbs.

How to cook poultry basics 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 procedure:

1. Cut the turkey meat into thin strips, fry in a heated frying pan in sunflower oil for 4 minutes until a golden color appears on its surface. While frying, add salt and spices to the pan;
2. Peel the onions and carrots, cut into small cubes, fry in hot oil in a frying pan until half cooked, about 3 minutes;
3. Wash the potatoes, peel them, cut them into long pieces, similar in size to turkey pieces. Fry it in a frying pan in sunflower oil until half cooked, about 7 minutes;
4. Chop the pickled cucumber into long strips;
5. You can lay out previously prepared products in a pot in layers: 1st layer – turkey, 2nd layer – potatoes, 3rd layer – carrots and onions, 4th layer – pickled cucumber, pour the contents of the pot with cream, add salt and pepper, and sprinkle chopped cheese on top;
6. Bake the pot in the oven for about 45 minutes, then remove and serve directly in it. You can sprinkle fresh herbs on top.

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 piece;
• 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 procedure:

1. Wash the turkey in water, let dry, cut into thin strips, place in a multicooker bowl, set to fry for 10 minutes, but first add vegetable oil. Fry the meat until golden brown;
2. Peel the carrots and onions, cut into small cubes, place in a bowl with the meat, continue frying;
3. Pour boiling water over the tomatoes to remove the skin and cut them into cubes. Add to the slow cooker, along with the tomato sauce, and leave to simmer for about 12 minutes, after adding salt and spices;
4. Chop the pickled cucumbers thinly and place them in a bowl with the food being prepared after the specified time;
5. Cut the hot chili pepper into slices and add to the food;
6. Pour water into the bowl, set it to simmer 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 azu, it is necessary not only to wash them, but also to peel the caps. Along with it, harmful substances and dirt that the mushrooms have managed to accumulate will go away;
2. Before frying, the meat must be dried, so it will immediately become covered with a crust, which will not allow the juice to escape from the meat, and it will remain juicy. Otherwise, it will stew in the moisture accumulated after washing the fillet, and all the juice will come out of the meat;
3. In order for the basics to be tender, you can fry the food on vegetable oil, with the addition of cream. This will give the products 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 should not fry it in oil for a long time. When roasted too much, it starts to taste bitter.

The classic cuisine of the Tatar people is wonderful. Azu in classic version prepared with lamb and beef, but in in this case There is a lighter version, so those who are watching their figure can not deprive themselves of the joy of pampering their body with such a wonderful dish.

From all that was discussed above, we can summarize: turkey basics are a dish with low calorie content, it is not difficult to prepare, it has big amount vitamins and minerals necessary for the body, it contains phosphorus in large quantities, and it’s simple tasty dish from familiar products.

Meat dishes

Try preparing a delicious, traditional Tatar turkey azu for your loved ones in a frying pan or in a slow cooker using a simple, step-by-step recipe with photos.

1 h 5 min

180 kcal

5/5 (4)

All dishes of oriental cuisine are rich in richness and contain a lot of spices and incredible taste. In addition, they are quite simple to prepare and consist of available products. I would like to invite you to prepare one of them, but departing a little from traditional recipe. This will be turkey basics. Such meat is considered more dietary and tender, and has practically no effect on the taste of the finished dish. This favorite dish my husband, and my husband’s grandmother, who was a purebred Tatar, taught me how to cook it. I slightly modified the recipe to suit myself, but my husband and friends say that my basics remain just as tasty.

Turkey azu in a frying pan

List of required ingredients:

Kitchenware: frying pan, cutting board.

Cooking procedure

1. First of all, let's prepare everything we need for cooking. Namely, we will wash and peel the vegetables, and if necessary, we will separate the turkey flesh from the bone.
   
   
2. Cut the onions in half and chop into half rings.
   
   
3. Divide the carrots lengthwise into several parts and cut them diagonally into strips.
   
   
4. We also cut the potatoes into long strips of medium thickness.
   
   
5. Cucumbers, like carrots, are not cut into thick strips.
   
   
6. Cut the meat into cubes one centimeter thick and about four centimeters long.
   
   
7. Heat up the frying pan. Pour a little vegetable oil and put a small piece of butter. The most delicious basics made with ghee.
   
   
8. When the oil is well heated, lay out the meat and fry it on all sides for 5-10 minutes. The hotter the oil is, the faster a crust will form on the meat, which will clog the pores and help retain the juice.
   
   
9. Remove the meat from the pan, leaving the fat and meat juice on it.
10. Place the onion in the pan and add sugar. If necessary, add oil. Stir and fry the onion until transparent, and then add the carrots and continue frying everything together.
    
    
11. Place in the pan with the vegetables tomato paste, instead of which you can use any tomato sauce and even fresh tomatoes. They need to be dipped in boiling water for a couple of minutes. This will make it easy to remove the skin and then cut the peeled tomatoes into small cubes.
    
    
12. Pour broth or water into the pan and add salt and spices. As for seasonings, I like hops-suneli and paprika. You can add red or black ground pepper. Delicious basics are obtained with the addition of dried barberry. Add cucumbers, mix all the contents and simmer for about 5-7 minutes.
    
    
13. After this, add the meat, mix, cover and simmer for 15-20 minutes.
    
    
14. While the meat is cooking, pour oil into a separate frying pan and heat it well. Place the potatoes and quickly fry on all sides. Transfer the potatoes to the meat with gravy and simmer covered for another 10-15 minutes.
    
    
15. At the very end, add chopped garlic and half of the chopped herbs. Stir and turn off.
    
    
16. Azu will taste better if you let it brew a little and sprinkle with the remaining herbs before serving.
    
    

Video

Cooking in a frying pan Tatar basics from turkey, see detailed recipe on video.

Turkey azu in a slow cooker

Cooking procedure

For cooking we need the same set of ingredients as for the frying pan.

1. All vegetables need to be washed and peeled.
2. Chop the onion into half rings and cut the carrots into thin strips.
   
   
3. Turn on the multicooker in the “Fry” mode and put a piece of butter in the bowl. When it melts, add the onion.
   
   
4. Mix it with sugar and fry it a little, and then add the carrots.
   
   
5. After the vegetables are fried, add the meat, cut into cubes, and fry it on all sides.
   
   
6. Now add the cucumbers, cut into strips, mix, and after 5 minutes add tomato paste or ketchup.
   
   
7. Pour in the broth and add salt and spices. Stir again, change the mode to “Stew”, close the lid and turn on the timer for 20-25 minutes.
8. During this time, cut the potatoes into thick strips. After the signal goes off, put the potatoes in the bowl, mix and simmer for another 15-20 minutes at closed lid and valve.
   
   
9. After the signal, add herbs and chopped garlic. Stir and close the lid. Let it sit for about 15 minutes and can be served with fresh herbs and pita bread.
   
   

Try to cook another hearty and tasty meat dish of Asian cuisine

This is a traditional Tatar treat that consists of small pieces of meat in a spicy sauce. As a rule, lamb or beef is used for cooking, but below we will tell you how to prepare turkey in tomato sauce, which can be called dietary option treats. The dish is served with potatoes, vegetables and onions.

How to cook turkey basics

The fillet of this bird is well suited for cooking; it is cut into oblong pieces, then marinated in spices for several hours. After this, you need to rinse the meat, fry for a couple of minutes high fire. To prepare turkey basics, you need to grate the carrots, cut the onion into half rings, and ripe tomatoes grind. Next, all the ingredients are seasoned with spices and simmered for an hour.

For cooking, you can use a cauldron, a multicooker, for example, Redmond (a popular model), or an oven. The ingredients directly affect the taste of the final result, so there are several recipe options for this delicious meat treat. However, all variations must include meat and spices. Azu – Eastern cuisine, so there will be a lot spicy seasonings, greenery. Best served with fresh salad, vegetables, potatoes, pasta, buckwheat are suitable as a side dish.

Turkey azu - recipe

Usage dietary meat will help “lighten” the treat, making it less heavy on the stomach. The turkey azu recipe includes a lot of spices, so people with gastritis or ulcers are not recommended to eat such food. Most options involve the use of tomato sauce, but there are ways to cook turkey basics in sour cream. The treat is softer and more refined.

Turkey azu in a slow cooker

Cooking time: up to 90 minutes.
Number of servings: 6
Calorie content of the dish: 50 kcal/100 g.
Cuisine: Tatar.
Difficulty of preparation: easy.

If you want to somehow diversify the meat component for dinner, then turkey basics in a slow cooker are perfect for these purposes. Make sure that everyone in the family or guests enjoys spicy treats because the meat tastes piquant. To simplify the process, you can use a slow cooker, which will do most of the work for you and you won’t have to stand at the stove. Below is a step-by-step recipe for creating a delicious basic recipe.

Ingredients:

• onion – 1 piece;
• turkey – 700 g;
• spices;
• carrots – 1 pc.;
• potatoes – 6 pcs.;
• vegetable oil;
• tomato paste – 1 tbsp. l.;
• greenery;
• pickled cucumbers – 3 pcs.;
• salt.

Cooking method:

1. Wash the poultry fillet, cut into cubes or large cubes, fry in vegetable oil in a multicooker for 15 minutes, select “Frying” or “Baking” mode.
2. Peel the onions, carrots, cut into cubes and add to the meat, throw in immediately Bay leaf. Fry the ingredients together for another 10 minutes.
3. Also cut the pickles, add to the bowl when the rest of the ingredients are fried. Next, immediately add the chopped potatoes and mix the contents.
4. Dilute the tomato paste in a glass of water, pour it into the device, pepper and salt to taste, select the “stew” mode for 1 hour.
5. Before serving, sprinkle the treat with chopped herbs and add a little chopped garlic.

Turkey azu - frying pan recipes

Cooking time: 40-60 min.
Number of servings: 4
Calorie content of the dish: 70 kcal/100 g.
Cuisine: Tatar.

Any dishes made from this bird are classified as low calorie food, so you don’t have to worry about calories. The basic recipe for turkey in a frying pan belongs to oriental (Tatar) cuisine, so the treat will be hot, spicy, with a lot of greens. When you select pickles, take those that are stronger, otherwise they will boil into mush. Below is a recipe with a photo on how to cook azu in a frying pan.

Ingredients:

• dried parsley– 4 g;
• poultry fillet – 600 g;
• tomato paste – 230 g;
• pickled cucumber – 240 g;
• garlic;
• dried dill – 4 g;
• onions – 320 g.

Cooking method:

1. Preheat the oven to 220 degrees.
2. Pickled cucumbers should be cut into oblongs thin pieces. Place in a saucepan, pour in a little water, and put in the oven to simmer. When the water boils, lower the temperature to 160 degrees and hold for another 15 minutes.
3. Cut the onion into thin half rings, and the poultry into oblong thin pieces, crush the garlic with a knife, and chop.
4. Fry the turkey in a frying pan for 5 minutes until golden brown crust, then add the onion, keep for another 3 minutes.
5. Pour half a glass of water and tomato paste into the meat and simmer for 2 minutes.
6. Next add parsley, dill, pickles, garlic, pepper, and salt.
7. Simmer for no longer than 3-5 minutes and the dish will be ready.

Turkey azu - recipes in the oven

Cooking time: 40-50 min.
Number of servings: 4-5.
Calorie content of the dish: 130 kcal/100 g.
Purpose: meat for dinner/lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

Turkey recipe in the oven is another version of this spicy, delicious treat. If you cook without potatoes, then you need to make some kind of side dish, for example, buckwheat or pasta. Using this bird helps reduce calories meat dish, therefore we can classify the basics as diet menu. You can cook meat in a frying pan or in a slow cooker, but this recipe designed for stewing in the oven.

Ingredients:

• carrots – 2 pcs.;
• turkey fillet – 600 g;
• onions – 2 pcs.;
• potatoes – 5-6 pcs.;
• pickled cucumber – 2 pcs.;
• vegetable oil;
• tomato paste – 2 tbsp. l.;
• garlic – 3 cloves;
• spices;
• greens – 1 bunch;
• salt.

Cooking method:

1. Wash and dry the meat, cut it into medium pieces. Pour oil into a heated frying pan and fry the bird until golden brown. Place it in a deep baking dish.
2. Then peel the carrots and onions, cut into cubes and sauté until golden, then add the tomato paste, which should be stirred a little with water in advance. Simmer vegetables for 5 minutes, add to meat.
3. Peel the potatoes, cut into cubes, fry in oil until half cooked, and place in the pan with the other ingredients. Fill all ingredients with purified water.
4. Cover the container with a lid, preheat the oven to 180 degrees and cook the treat for 30 minutes.
5. 5 minutes before readiness, add chopped garlic, herbs, and cucumbers. Mix the ingredients, add salt and pepper.
6. Let the prepared basics brew, arrange into portioned plates and serve.

Turkey azu in sour cream sauce

Cooking time: 45 min.
Number of servings: 5-6.
Calorie content of the dish: 133 kcal/100 g.
Purpose: meat for dinner/lunch.
Cuisine: Tatar.
Difficulty of preparation: medium.

Turkey azu in sour cream sauce is considered not only very tasty, but also healthy dish. Low content calories, easy digestion of this bird make such a treat obvious choice for dinner or lunch. All the same recipes apply to turkey as to chicken, so if you wish, you can stew the treat in sour cream sauce to make it softer and more tender.

Ingredients:

• chicken broth/water – 400 ml;
• sour cream (10-20%) – 500 g;
• garlic – 30 g;
• turkey fillet – 700 g;
• onions – 200 g;
• vegetable oil– 4 tbsp. l.;
• flour – 30 g;
• dried dill;
• pepper, salt;
• bay leaf – 2 pcs.

Cooking method:

1. It is better to cut the onion into half rings, the meat into strips. Fry both ingredients until golden brown in hot oil.
2. In a separate bowl, mix flour with sour cream, dried/fresh dill.
3. Place the meat and onions in a deep saucepan, pour sour cream sauce, broth and add bay leaf.
4. Finely chop the garlic, add to the rest of the ingredients, add salt, and stir the mixture.
5. Simmer over medium heat for 25 minutes, stirring occasionally.
6. Serve the meat with a side dish of potatoes.

Turkey azu with sour cream

Cooking time: 35 min.
Number of servings: 4.
Calorie content of the dish: 250 kcal/100 g.
Purpose: meat for lunch/dinner.
Cuisine: Tatar.
Difficulty of preparation: medium.

Turkey azu with sour cream is a relatively simple recipe, so beginner cooks can handle it. The cooking process itself does not take much time; it only takes 30-40 minutes for the dish to be ready. Sour cream component will make the meat more tender, aromatic, and add unique notes of taste. Below is a step-by-step recipe on how to deliciously prepare basics with sour cream.

Ingredients:

• sour cream – 2 tbsp. l.;
• pepper mixture;
• turkey fillet – 1 kg;
• onions – 1 pc.;
• soy sauce– 2 tbsp. l.;
• garlic – 3 cloves.

Cooking method:

1. Slice the turkey fillet in small pieces, place on a heated frying pan with sunflower oil, simmer for 10 minutes over medium heat, do not forget to stir.
2. Cut the onion into half rings, add to the meat, simmer for another 5 minutes.
3. Chop the garlic cloves and add to the turkey.
4. Lastly, pour in soy sauce, sour cream, pepper to taste, salt and mix. To make the sauce thinner, add a little boiled water.
5. Simmer for 10 minutes until thickened.

It's spicy meat treat may be new to yours festive table. Using the recipes above, you can cook delicious turkey basics. To accurately get best result We recommend that you remember the following tips:

1. Best used for roasting meat melted butter.
2. Thick sauce it will work if you add flour or starch mixed with it.
3. A version of the recipe with potatoes can be a separate dish on the table, in all other cases it also means a side dish.
4. Cilantro, celery and other greens are good for treats.
5. To cook with pickles, you will need crispy, strong specimens so that they do not fall apart during cooking.
6. It is better to add garlic to already ready dish, or at the end of cooking.

Video: Turkey azu

Usually the basics ( Tatar dish) is prepared from beef/lamb, but today we suggest abandoning the “heavy” hearty meat, replacing it with a more tender and less high-calorie fillet of a large bird - turkey. For the rest, we will adhere to standard technology - we will stew the meat in a spicy tomato sauce along with potatoes and pickles, complement the dish with fresh, juicy greens. So, for an ordinary dinner, we are preparing a more “delicate”, but no less tasty turkey basics.

Ingredients:

• turkey (fillet) - 500 g;
• potatoes - 7-8 pcs.;
• onion - 1 pc.;
• tomato paste - 2 tbsp. spoons;
• pickled cucumbers - 100-150 g;
• garlic - 1-2 cloves;
• bay leaf - 1 pc.;
• greens - a bunch;
• vegetable oil - about 80 ml;
• salt - to taste.

1. After removing the husk, chop a large onion into small cubes or, for example, thin half rings. Stirring, fry in a deep, thick-bottomed frying pan with a small portion of oil until soft. Next, add tomato paste and sauté for a couple more minutes.
   
2. For now, transfer the resulting tomato-onion sauté to another bowl, and load the turkey fillet, pre-washed and cut into cubes about 3-4 cm long, into the vacated frying pan. Fry the meat over high heat for 2-3 minutes. Then add the sauté.
   
3. Fill the turkey with water so that the meat pieces are completely covered with liquid. Simmer covered at low temperature until full readiness meat. At the same time, peel and cut the potatoes into cubes, place them on a hot, oiled surface of a spacious frying pan and fry over moderate heat.
   
4. Chop the cucumbers into strips or rub them with large shavings. Fry in a separate bowl with a spoon or two of vegetable oil. As soon as it starts to appear golden crust, remove the cucumber slices from the heat.
   
5. We move the almost finished potatoes to the turkey, add bay leaves, cucumbers, and garlic cloves passed through a press. Add salt and, if desired, your favorite seasonings, then carefully mix the ingredients.
   
6. Simmer the basics under the lid for another 15 minutes. At the very end, sprinkle the spicy potato-meat mixture with finely chopped herbs.
   
7. After distributing among serving containers, serve the turkey base, accompanied by vegetables and your favorite drinks.
   

Enjoy your meal!

Azu, a traditional Tatar dish, is essentially meat and vegetable stew with some features. The main one is that both meat and vegetables are fried separately from each other before stewing. Plus, pickles are always added to the basics - they give the dish a special piquancy. This is exactly the ingredient that cannot be excluded or replaced.

The vegetable set for the basics is the simplest - tomato, onion and potato. This is a classic. Adding other vegetables is not forbidden; what to add is up to the cook to decide.

As for meat, the basics are usually lamb, sometimes beef or horse meat. Today we will replace heavy fatty meat with lighter and more tender meat and prepare turkey basics. It is lighter and more tender. The taste of the dish will not become worse with it, and the cooking time will be significantly reduced. Otherwise, the recipe does not violate the basics of traditional cooking canons.

Taste Info Poultry main courses

Ingredients

• turkey fillet – 500 g;
• pickled cucumber – 100 g (3 pcs.);
• tomato – 1 pc.;
• tomato paste – 2 tbsp. l.;
• potatoes – 400 g;
• garlic – 1-2 cloves;
• onion – 1 pc.;
• sugar – 1 tsp;
• salt - to taste;
• water or broth - 0.5 tbsp;
• vegetable oil – about 50 ml;
• butter – 80-100 g;
• herbs and spices (khmeli-suneli, ground paprika, ground pepper) - to taste.

How to cook turkey basics with pickles

The basics are prepared in several stages. First you need to wash and dry the turkey fillet, then remove the veins and cut into thin slices.

Afterwards, heat the vegetable oil in a thick-walled dish (frying pan, cauldron or saucepan) and fry the meat until half cooked. Literally 3-5 minutes. will be quite enough. It is necessary that each piece of meat warms up and changes color.

After the meat is fried, remove it from the pan and place the prepared onion in its place. Fry it, stirring occasionally.

While the onions are frying, prepare tomato puree. To do this, wash the tomato, cut it into halves or quarters and grate it. This way, in just a few seconds, we get the tomato puree we need. Excess tomato skins remain on the grater and you can get rid of them.

As soon as the onion becomes soft, changes color and absorbs the “meat” oil, it is ready. Return the meat to the pan with the onions. Add tomato puree made from tomatoes and tomato paste there.

Add water (broth) to the meat, add sugar, stir and simmer everything under the lid on medium heat until the meat is soft. Approximate time – about 20 minutes.

At the same time, peel the potatoes, wash them, dry them and cut them into strips.

Fry in another pan potato straws on butter until browned. During the frying process, be sure to carefully stir the potatoes two or three times. Neither potatoes nor meat and vegetables need to be salted yet.

Teaser network

We send the finished fried potatoes to the meat. We also add grated coarse grater pickle. Stir everything carefully.

Season the basics with finely chopped garlic and herbs to taste.

Sprinkle with spices (to taste too). Stir, taste, add salt to taste and let the basics simmer under the lid for another 10 minutes.

All. Turkey azu is ready, ready to serve!

Turkey azu with sour cream sauce

Azu is one of the traditional dishes Tatar cuisine. It consists of pieces of meat stewed with vegetables. Mandatory ingredients for a real basic are pickles, potatoes and tomatoes in any form. Classic stew made with the addition large quantity spices - pepper, cumin, garlic and spicy herbs, which makes it quite spicy. If you like more delicate flavors, prepare turkey basics in sour cream sauce.

This dish is significantly different from the classics of Tatar cuisine, although it has some similarities with original recipe. Pickles, potatoes and other basic ingredients will also be used here. But we will replace the spicy tomato sauce with a more delicate sour cream one, and instead fatty lamb we use light meat turkeys

Ingredients:

• Turkey meat – 200 g;
• Potatoes – 1-2 tubers (depending on size);
• Fresh tomato – 1 pc.;
• Pickled cucumbers – 1-2 pcs.;
• Onion – 1 small onion;
• Garlic – 1 clove;
• Sour cream – 150 g;
• Drinking water – 50-70 ml;
• Vegetable oil - for frying;
• Salt, spices - to taste.

Preparation:

1. Prepare turkey meat. You can use a cut from the drumstick, thigh, thigh, or take fillet - any part will do. So, having prepared 200 g of meat, cut it into fairly large cubes, 2-3 cm in size.
2. Peel the onion and cut into cubes. Do the same with potatoes.
3. Lightly heat the vegetable oil in a frying pan and place the prepared onion in it. Once lightly browned, add the chopped turkey to the pan. Fry it until golden brown on all sides, stirring the contents of the pan occasionally to prevent it from burning. Add salt.
4. Add potatoes there and fry them a little too.
5. Meanwhile, cut the pickled cucumbers and tomatoes into cubes. Add them to the frying pan and stir. Season the future with basics to taste. A ready-made mixture of “Tatar”, “Georgian”, “Azerbaijani” and the like spices is suitable. If you don't have such seasonings, use the spices separately. Coriander, suneli hops, cumin, black and red pepper, paprika powder, turmeric, cumin and others are suitable.
6. Grind the garlic using a press or chop it with a knife, add to the pan. Pour sour cream over all ingredients, add a little water, stir. Cover the base with a lid and leave to simmer over low heat until the potatoes are ready.
7. Serve the finished dish hot, sprinkled with fresh herbs. Cilantro and green onions will go especially well with azu.

• For extra piquancy, add pickled cucumbers to the base. They have more pungent taste, which will be passed on to the dish.
• Choose the fat content of sour cream at your discretion - if it has a high fat content, the dish will turn out more filling, and if you want to get dietary basics, use a low-fat product.
• Depending on the season, you can add other vegetables to the recipe - zucchini, eggplant, zucchini.
• If the sauce is too thin, add a spoonful of flour to the base.