120 Izitya zaseTurkey eziQinisayo: Uhambo lweCulinary - 2024

Izitya zaseTurkey zokwenyani: Fumanisa izimuncumuncu ezili-120 kuhambo lwethu lokupheka

Wamkelekile kuhambo lwethu lokupheka kwihlabathi elinomdla lezitya zokwenyani zaseTurkey! I-Turkish cuisine yindawo yokugcina ubuncwane ezaliswe ziziqholo, iziqholo kunye nezithethe ezigqitywe kwiinkulungwane. Kweli nqaku siza kukuthatha kuhambo lokupheka lokufumanisa apho siza kuveza izitya eziyi-120 ezingalibalekiyo ezivela eTurkey.

I-Turkish cuisine iyaziwa ngokubanzi ngokwahlukana kwayo kunye nobugocigoci. Idibanisa iimpembelelo zemimandla eyahlukeneyo yelizwe, ukusuka kunxweme lweMeditera ukuya kwiindawo eziphakamileyo ze-Anatolian kunye nokusuka. Istanbul ukuya kunxweme loLwandle Olumnyama. Isiphumo luluhlu olunomtsalane lweencasa kunye nezitya zokukholisa inkalakahla nganye.

Olu hambo lokupheka luya kukusa kwihlabathi lokupheka laseTurkey, apho isithethe kunye nezinto ezintsha zidibana ngokuhambelanayo. Asiyi kunikela kuphela izitya ezilungileyo kakhulu, kodwa kunye namabali kunye nezithethe ezihamba nazo. Lungiselela ukomisa umdla wakho kwaye ukhuthazwe zizitya zokwenyani zaseTurkey esikulungiselele zona.

Isidlo sakusasa saseTurkey: Yonwabela iindidi kunye neencasa zesidlo sasekuseni saseTurkey

Isidlo sakusasa saseTurkey, esikwabizwa ngokuba yiKahvaltı, sisidlo seemvakalelo, sizisa ubutyebi bencasa, iziqholo kunye nezitya eziyinyani etafileni yakho.

1. Kahvaltı tabağı

I "Kahvaltı tabağı" okanye "iSerpme" isidlo sakusasa sisipho sokwenyani kunye nokudibanisa okumnandi kwesidlo sakusasa saseTurkey. Kwindawo yokutyela yodidi oluphezulu, uya kunyangwa kwiindidi zesitya ezincinci ezibonelela ngoluhlu olubanzi lwamavumba kunye nencasa. Esi sitya singumzekelo wobubele baseTurkey kwaye siyakumema ukuba uphonononge ukuhlukahluka kwelizwe.

I "Kahvaltı tabağı" sisidlo sokwenyani seemvakalelo. Kule pleyiti uya kufumana ukhetho lweentshizi ezahlukeneyo, ukusuka kwi-mild to spicy. Iminquma, emnyama kunye eluhlaza, yongeza i-savory touch kwisidlo sakusasa, ngelixa iitumato ezintsha kunye namakhukhamba zinika utshintsho oluhlaziyayo.

Iisoseji kunye nezilayi ezithambileyo ze-sucuk, i-sausage yegalikhi yaseTurkey, yongeza i-savory touch. Uya kufumanisa ukuba esi sitya sineentlobo ezahlukeneyo zeesaladi ezifana ne-arugula kunye ne-lettuce yegusha, ebonelela ngecandelo elinempilo.

I-icing kule pleyiti emnandi idla ngokuba yiqanda eliqhotsiweyo okanye i-omelet elungiselelwe ukuthanda kwakho. Esi sidlo sakusasa sihlala sinikwa isonka esitsha okanye i-pide ukuze ukwazi ukufunxa iincasa ezimnandi zesitya.

I-"Kahvaltı tabağı" okanye "i-Serpme" isidlo sakusasa sibubungqina beentlobo ezahlukeneyo kunye nobutyebi be-Turkish cuisine. Ikumema ukuba ufumane ulonwabo lwasekuseni lwaseTurkey kwaye ukonwabele iintlobo ezininzi zeencasa zeli lizwe. Zingene kwihlabathi lesidlo sakusasa saseTurkey kwaye ube namava obubele bokwenyani kunye nokutya kwaseTurkey kwesi sitya esingalibalekiyo.

2. Molasses

I-“Pekmez” sisiraphu emnandi, enesiraphu esetyenziswa kakhulu kwisidlo saseTurkey, esenziwe ngejusi yeziqhamo ejiyileyo, ngakumbi incindi yomdiliya. Le isiraphu yendalo ilungiselelwe ngendlela yendabuko ngokubilisa ijusi ixesha elide ide ifikelele kwisimo esifunwayo. I-coagulant efana nothuthu lomthi okanye imbewu yecarob yomhlaba isoloko idityaniswa ngexesha lenkqubo yokuvelisa ukunceda ukujiya.

IPekmez ayaziwa kuphela ngencasa yayo emnandi kunye netyebileyo, kodwa nangokusetyenziswa kwayo ngeendlela ezahlukeneyo kwi-cuisine yaseTurkey. Nazi ezinye zeendlela eziqhelekileyo zokusetyenziswa kwePekmez:

1. Isidlo sakusasa: IPekmez ihlala isetyenziswa njengokongeza kwisidlo sakusasa saseTurkey. Ingasasazwa kwisonka esitsha okanye i-pide kwaye yonwabele nge tahini (sesame paste).
2. Indawo yeswekile: Kwezinye iiresiphi zesiNtu, i-pekmez isetyenziselwa indawo yendalo yeswekile ukongeza ubumnandi kunye neencasa.
3. Iisoso kunye ne-marinades: I-Pekmez inokusetyenziswa kwiisosi kunye nee-marinades kwizitya zenyama okanye njengesithako kwizitya ezimnandi ezifana needessert kunye neepastries.
4. IiNzuzo zempilo: IPekmez ihlala ixatyiswa ngenxa yeenzuzo zayo zempilo. Kukholelwa ukuba ityebile kwi-iron kunye nezinye izondlo kwaye ngoko inokunceda ukuphucula impilo.

Iindidi zepekmez zisuka kwipekmez yomdiliya (Üzüm Pekmezi) ukuya kwipomegranate pekmez (Nar Ekşisi). Uhlobo ngalunye lunencasa yalo ekhethekileyo kwaye lunokusetyenziswa ngokuxhomekeke kwiresiphi kunye nezinto ozikhethayo.

3. Iminquma

Iminquma iyinxalenye ebalulekileyo yokutya kwaseTurkey kwaye idlala indima ephambili kwiitya ezininzi. E-Turkey, iminquma ibonwa ngeendlela ezahlukeneyo, ingaba njenge-appetizer, i-snack okanye isithako kwiitya ezahlukeneyo. Nalu ulwazi olubalulekileyo malunga neminquma kwi-cuisine yaseTurkey:

1. Iindidi zeMinquma: Kukho iintlobo ngeentlobo zeminquma eTurkey, kuquka i-olive emnyama neluhlaza. Iindidi zingohluka ngokuxhomekeke kwingingqi kunye nenqanaba lokuvuthwa. Iintlobo ezidumileyo yiminquma eluhlaza "Halep" kunye neminquma emnyama "Gemlik".
2. Isidlo sakusasa saseTurkey: Iminquma iyinxalenye yesidlo sakusasa saseTurkey esaziwa ngokuba yi "Kahvaltı". Zidla ngokunikwa itshizi, iitumato, ukhukhamba kunye nesonka esitsha. Iminquma yongeza uchuku kwisidlo sakusasa.
3. Meze: Iminquma nayo isisithako esibalulekileyo kwi-meze, iziqalo ezahlukeneyo zokutya kwaseTurkey. Ihlala isetyenziswa kunye neziqholo ezahlukeneyo kunye nemifuno, ioli ye-olives ekhethiweyo yongezwa okumnandi kwiipleyiti zemeze.
4. Izitya zomnquma: I-Turkish cuisine nayo inezitya ezisebenzisa iminquma njengeyona nto iphambili. Umzekelo ngu "Zeytinyağlı Enginar," isitya esenziwe ngeentliziyo zeartichoke esiphekwe ngeoli yomnquma kunye neminquma.
5. I-snacks kunye nokutya esitratweni: Ungathenga ioli ye-olives ekhethiweyo njengesnack kwizixeko ezininzi kunye neemarike zaseTurkey. Zikwasisithako esidumileyo kwiisandwich kunye nee-doner kebabs.
6. I-oyile ye-olivu: ITurkey yaziwa ngokuba neoyile yomnquma ekumgangatho ophezulu. Isetyenziswa ekuphekeni nasekukhathaleni ulusu, ioyile yomnquma yaseTurkey ixatyiswa ngomgangatho wayo kunye nencasa.

Iminquma iyisithako esibalulekileyo kungekhona kuphela kwi-cuisine yaseTurkey, kodwa nakwi-cuisine yonke yaseMeditera. Bongeza i-savory touch kwiitya kwaye baziwa ngezibonelelo zabo zempilo njengoko zizityebi kumafutha anempilo kunye ne-antioxidants. Nokuba njengesiqalo, isitya esisecaleni okanye isithako esiphambili, iminquma yinto ephambili ekuphekeni eTurkey.

4. Ubusi obukrwada obunenqatha lobusi

“Ubusi obukrwada obunenqatha lobusi” sisidlo esimnandi esixatyiswa kakhulu kukutya kwaseTurkey. Olu busi bukhethekileyo bukhutshwa kwaye buhanjiswe ngendlela ekhethekileyo, ukugcina ingqibelelo yenqatha kunye nokugcina iphunga kunye nokuthungwa kobusi. Nalu ulwazi oluthile malunga nobusi obukrwada kunye nekhekheba lobusi kwi-Turkish cuisine:

1. Ukutsalwa: Obu busi bufunyanwa ngabagcini beenyosi abaqinisekisa ukuba amanqatha obusi ahlala ehleli. Kunokuba kutshatyalaliswe amanqatha obusi ukuze kufumaneke ubusi, ubusi butsalwa kwiinqatha zobusi ngendlela eqhelekileyo ngokususa ngobunono amanqatha obusi kwizisele.
2. Ubume kunye nevumba: Ubusi obukrwada obunenqatha lobusi bugcina ubume bendalo kunye nevumba lobusi. I-honeycombs inika ubusi ukuhambelana okukhethekileyo kunye nokunambitheka okukhulu.
3. IiNzuzo zempilo: Ubusi obukrwada baziwa ngezibonelelo zempilo njengoko butyebile kwi-antioxidants kunye ne-enzymes yendalo. Obu busi busoloko busetyenziswa njengesimuncumuncu sendalo kwaye bunokunceda ukuthomalalisa iimpawu ezibandayo kunye nokhohlokhohlo.
4. Indlela yokunikezela: Ubusi obukrwada obunenqatha lobusi budla ngokusetyenziswa njenge dessert okanye i-snack. Ikhekheba lobusi linokutyiwa ngokuthe ngqo kwaye ubusi bungasasazwa kwisonka, itshizi okanye iyogathi.
5. Iiyantlukwano ezidumileyo: Kukho iintlobo ezahlukeneyo zobusi eTurkey, ezihluka ngokuxhomekeka kummandla kunye neentlobo zezityalo. Ubusi beentyatyambo, ubusi be-chestnut kunye nobusi be-acacia yimizekelo nje embalwa yokwahlukana kobusi baseTurkey.
6. Isipho kunye nesikhumbuzo: Ubusi obukrwada obunenqatha lobusi ikwasisipho esidumileyo kunye nesikhumbuzo seendwendwe eziya eTurkey. Inkcazo eyinyani kunye ne-honeycombs yenza isipho esikhethekileyo.

Ubusi obuhlaza obunobusi abukho nje ubumnandi, kodwa bukwangumqondiso wobuhle bendalo kunye nobutyebi belizwe laseTurkey. Imveliso yendabuko yolu busi igcina umgangatho kunye nencasa eye yaxabiswa kwizizukulwana, okwenza kube yinto engenakulibaleka kwi-gourmets kunye ne-connoisseurs.

5. Pide

"I-Pide" sisidlo saseTurkey esithandwayo esisoloko sithelekiswa nepizza kodwa sisenesazisi saso esisodwa kunye nencasa. Ezi zonka zigcwalisiweyo zahluke kakhulu kwi-cuisine yaseTurkey kwaye zinokulungiswa ngeendlela ezahlukeneyo zokuthambisa kunye nezithako. Nalu ulwazi malunga nePide:

1. Ifomu kunye nolungiselelo: I-Pide yenziwe kwintlama ebhityileyo yeyeast eyenziwe ngokwesiko ngokwemilo yenqanawa encinci, kungoko ibizwa ngokuba "sisikhephe". Inhlama ixutywe kunye nomxube we-toppings kunye nezithako kwaye emva koko ubhaka kwi-oven yamatye kude kube yi-crispy.
2. IiToppings: Kukho iintlobo ezininzi zeepide, kuquka:
   • Kaşarlı Pide: Ifakwe kwi-Turkish Kaşar cheese.
   • Karışık Pide: Umxube wemifuno, inyama kunye nesoseji.
   • Mantarlı Pide: Inhlanganisela yamakhowa kunye noshizi.
   • Sucuklu Pide: Ifakwe kwisoseji yegalikhi edumileyo yaseTurkey iSucuk.
   • Kuşbaşılı Pide: Ikwabizwa ngokuba yi-Etli Pide, igalelwe amaqhekeza enyama kunye netshizi.
   • Kiymali Pide: Ifakwe kwinyama egayiweyo.
   • Ispanaklı Pide: Ifakwe isipinatshi kunye neqanda.
   • I-Vejeteryan Pide: Inguqulo yemifuno ngaphandle kwenyama.
3. Ulonwabo: I-Pide ihlala ihanjiswa kwiindawo zokutyela ezincinci ezibizwa ngokuba yi-pideciler kwaye inokunikwa isaladi entsha, ilamuni kunye nesosi yeyogathi. Ngokuqhelekileyo ihanjiswa ngokuthe ngqo etafileni kwaye iindwendwe zinokuyinqunqa ibe ngamaqhekeza amancinci kwaye zonwabe.
4. Ukuduma: I-Pide ithandwa kakhulu eTurkey kwaye ihlala yonwatyiswa ngezihlandlo ezahlukeneyo, ukusuka kwisidlo sangokuhlwa sosapho ukuya kwiindibano zolonwabo kunye nabahlobo.
5. Ibali: Imvelaphi yepide isukela kumaxesha amandulo kwaye ixhaphake kuwo wonke uMbindi Mpuma kunye nommandla weMeditera. Umahluko waseTurkey uphuhlise incasa yawo eyodwa ngokuhamba kwexesha.

I-Pide ayisiyiyo kuphela i-culinary egqwesileyo kwi-cuisine yaseTurkey, kodwa kunye nesidlo sobudlelwane kunye nentlalontle esihlala sikwabelwana ngayo kumaqela amakhulu. Ngamava amnandi abonisa iyantlukwano kunye nobutyebi be-gastronomy yaseTurkey.

6. Simit

"Simit" yipastry yakudala yaseTurkey, edla ngokubizwa ngokuba yisesame iringi okanye bagel yaseTurkey. Yenye yezona zinto zidumileyo nezidumileyo zokutya zasesitalatweni eTurkey kwaye zihlala zityiwa njenge-snack okanye isidlo sakusasa. Nalu ulwazi malunga noSimit:

1. Ubume kunye nokwakheka: ISimit inemilo emile okwesangqa kwaye igqunywe ngembewu yesesame, iyenza ibe crispy crust. Inhlama yangaphakathi ithambile kwaye i-airy, eyona nto ihluke kakuhle kwi-texture yangaphandle.
2. phezulu: Imbewu yeesesame kumphezulu iqhelekile kwiSimit kwaye ayinikezi nje incasa, kodwa kunye nenkangeleko ekhangayo. I-topping ngamanye amaxesha inokuxutywa nge-glaze emnandi ukongeza ubumnandi obongezelelweyo kunye nokukhanya.
3. Indlela yokusetyenziswa: ISimit idla ngokusetyenziswa njengesnack esitratweni okanye isidlo sakusasa. Inokutyiwa yodwa okanye ngeendlela ezahlukeneyo ezikhatshwa, ezifana netshizi, iminquma, iitumato okanye ijam. ETurkey, kuqhelekile ukonwabela i-simit ngeglasi yeti.
4. Ukuduma: ISimit idume kakhulu eTurkey kwaye yeyona nto iphambili kukutya esitratweni. Ithengiswa ngabathengisi basesitalatweni nakwiindawo zokubhaka kuzwelonke.
5. Ibali: Imvelaphi yeSimit ibuyela kwi-Ottoman Empire. Kukho iingxelo zeSimit ezisukela kwinkulungwane ye-16. I-pastry iye yahluka ngeendlela ezahlukeneyo kunye neendlela zokulungiselela ekuhambeni kwexesha.
6. Ukubaluleka kwenkcubeko: I-Simit inentsingiselo ekhethekileyo yenkcubeko eTurkey kwaye iluphawu lwenkcubeko yokutya yaseTurkey. Ihlala inxulunyaniswa nokuhlalisana kunye noluntu.

I-Simit ayisiyiyo kuphela i-pastry emnandi, kodwa ikwayinxalenye yobomi bemihla ngemihla eTurkey. Nokuba kukutya okutyiwayo kwasesitalatweni okanye njengenxalenye yesidlo sakusasa esinentliziyo, iSimit ngamava okutyela angaphoswa ziindwendwe eziya eTurkey.

7. Lahmakun

"I-Lahmacun" sisidlo saseTurkey esinencasa esidla ngokubizwa ngokuba yi "pizza yaseTurkey," nangona inomahluko othile kwipizza yakudala yaseItali. I-Lahmacun iqulethe intlama encinci, e-crispy kunye nomxube ococekileyo wenyama egayiweyo, iziqholo kunye nemifuno. Nalu ulwazi malunga neLahmacun:

1. Intlama: Inhlama ye-lahmacun incinci kwaye i-crispy kwaye ngokuqhelekileyo yenziwe ngomgubo, amanzi, igwele kunye netyuwa. Inhlama ikhutshwe ngokukhawuleza ukuze idale isiseko esikhanyayo kunye ne-crispy kwisitya.
2. phezulu: Isithako esiphambili se-Lahmacun's topping yinyama egayiweyo, ehlala ixutywe kunye ne-anyanisi, i-garlic, i-tomato paste kunye neziqholo ezahlukahlukeneyo ezifana ne-paprika, i-cumin kunye ne-parsley. Lo mxube usasazwa ngokulinganayo kwintlama encinci.
3. Bhaka: I-Lahmacun idla ngokubhaka kwi-oven yamatye eshushu kakhulu de intlama ibe crispy kwaye i-topping ibomvu. Oku kunika isitya incasa yayo eyahlukileyo kunye nokuthungwa.
4. Khonza: Ngokwesiko, i-lahmacun ihanjiswa ngemifuno emitsha efana neetumato, ukhukhamba, itswele kunye neparsley. Ihlala igalelwe ilamuni kwaye ifafazwe ngochuku lwe-sumac spice ukongeza incasa eyongezelelweyo. Abanye abantu basonga i-lahmacun ukuze kube lula ukuyidla.
5. Iyantlukwano: Nangona i-classic version ye-lahmacun iqulethe inyama egayiweyo, kukwakho iinguqu zemifuno ezenziwe ngemifuno kunye neziqholo. Olu lukhetho oludumileyo lwabantu abatya imifuno.
6. Ukuduma: ILahmacun idume kakhulu eTurkey kwaye kukutya okudumileyo esitratweni. Ihlala ihanjiswa kwiindawo zokutyela ezincinci ezibizwa ngokuba yi-pideciler kwaye zinokulungiswa ekhaya.

I-Lahmacun ayisiyiyo kuphela i-culinary egqwesileyo kwi-cuisine yaseTurkey, kodwa kunye nesidlo sobudlelwane kunye nentlalontle esihlala sikwabelwana ngayo nabahlobo kunye nosapho. Ngamava amnandi abonisa ukungafani kunye nobutyebi be-gastronomy yaseTurkey.

8. Poğaça

"I-Poğaça" yipastry emnandi yaseTurkey edla ngokubizwa ngokuba "yi-pastry emnandi" okanye "iPogatschen". Yipastry eguquguqukayo ethandwa kakhulu kwi-cuisine yaseTurkey ngenxa yokuzaliswa kwayo ngeendlela ezahlukeneyo kunye neemilo. Nalu ulwazi malunga nePoğaça:

1. Intlama: I-Poğaça yenziwe ngegwele lentlama edla ngokwenziwa ngeyogathi okanye ikhilimu emuncu. Oku kwenza ukuba i-pastry ibe yinto ethambileyo kwaye ithambile. Ngokuxhomekeke kwiresiphi, intlama ingaba mnandi kancinane okanye ibe mnandi.
2. Ukuzaliswa: Kukho iinguqulelo ezininzi zepoğaça ezinokuzaliswa ezahlukeneyo kunye neencasa. Ezinye zezona zizaliso zidumileyo zezi:
   • Itshizi yeegusha (Beyaz Peynir): Le nguqulelo ihlala iqulethe itshizi yegusha, imifuno emitsha kunye neminquma emnyama.
   • Iitapile (Patatesli): Apha iifatata zixutywe kunye neziqholo kunye anyanisi kwaye zifakwe kwintlama.
   • Inyama ecoliweyo (Kıymalı): Ezaliswe yinyama egayiweyo, efana ne-pie encinci.
   • Isipinatshi (Ispanaklı): Ezaliswe isipinatshi, itswele kunye neziqholo.
   • Imbewu yeSesame: Ngamanye amaxesha i-poğaça ifafazwe ngembewu yesesame ukwenza i-crispy crust.
3. Ukuqulunqa: I-Poğaça inokwenziwa ngokwemilo eyahlukeneyo, kuquka iziqwenga ezingqukuva okanye ezimbhoxo, iipokotho ezimilise okwe crescent, okanye iibhanzi ezincinci. Imilo iyahluka ngokuxhomekeke kummandla kunye nezinto ezikhethwayo.
4. Bhaka: I-poğaça ibhakwa kwi-oven de ibe yigolide emdaka kunye ne-fluffy. Zihlala zixutywa nge-yolk yeqanda okanye ubisi ukwenza indawo ekhanyayo.
5. Ulonwabo: IPoğaça iyaguquguquka kwaye ingonwatyelwa nangaliphi na ixesha losuku. Zizinto ezityiwayo ezithandwayo, iipastries zakusasa okanye ezikhapha iti okanye ikofu.
6. Ukuduma: I-Poğaça idume kakhulu eTurkey kwaye ihlala ihanjiswa ngezihlandlo ezikhethekileyo okanye njengokutya kwemihla ngemihla. Zikwafumaneka ngokubanzi kwiindawo zokubhaka kunye neekhefi.

I-Poğaça yipastry eguquguqukayo kwaye enencasa ebonisa ukwahluka kokutya kwaseTurkey. Ngokuzaliswa kwayo ngeendlela ezahlukeneyo kunye neemilo, inika uluhlu olubanzi lwamava okungcamla kwaye iyinxalenye yenkcubeko yokutya yaseTurkey.

9. Yufka

"I-Yufka" sisonka esicaba esicaba esisetyenziswa ngokubanzi kwi-Turkish cuisine. Iyaguquguquka kwaye ihlala isetyenziswa njengokusonga, imvulophu okanye njengesiseko sezitya ezahlukeneyo. Nalu ulwazi malunga neYufka:

1. Intlama: Inhlama ye-yufka iqulethe izithako ezilula ezifana nomgubo, amanzi kunye netyuwa. Igqitywe ngokukhawuleza kwaye ifakwe kwi-plate eshushu okanye epanini. Kukwakho ne-yufka eveliswa kwimizi-mveliso ekhoyo kwiivenkile ezininzi zaseTurkey.
2. Sebenzisa: IYufka isetyenziswa ngeendlela ezahlukeneyo eziquka:
   • IDurum: IYufka isoloko isetyenziswa njengokusonga ukupakisha ukutya okumnandi okunje nge-doner kebab, imifuno kunye nenyama. Olu hlobo lokusonga kweYufka lubizwa ngokuba yi "Dürüm".
   • Lahmacun: I-Yufka isetyenziselwa i-lahmacun, i-flatbread encinci kunye nomxube wenyama egayiweyo, imifuno kunye neziqholo kunye nokubhaka.
   • Gözleme: IGözleme sisonka esicaba esicekethekileyo esenziwe ngentlama yeyufka, esihlala sizaliswe zizithako ezifana netshizi, isipinatshi okanye inyama ecoliweyo.
   • Iipayi: I-Yufka inokusetyenziselwa iipayi ezimnandi okanye ezimnandi ngokuzisonga ngokwemigangatho kwaye zongeze iintlobo ezahlukeneyo zokuzaliswa.
3. Ubucwebe: I-Yufka ine-crunch emnandi kunye nencasa engathathi hlangothi edibanisa kakuhle kunye neencasa ezahlukeneyo. Yisiseko esisebenzisekayo kwiindidi ezahlukeneyo zokutya.
4. Ukuduma: I-Yufka ithandwa kakhulu kwi-cuisine yaseTurkey kwaye isetyenziswa kwiiresiphi ezininzi zemveli kunye nezanamhlanje. Iyinxalenye ebalulekileyo yenkcubeko yokutya yaseTurkey.
5. Yenziwe ekhaya: Nangona i-yufka eveliswa kwimizi-mveliso ixhaphakile, amakhaya amaninzi aseTurkey asaqhubeka enza intlama ye-yufka eyenziwe ekhaya, egqithwa kancinci kwaye yokubhaka.

I-Yufka yinto eguquguqukayo kwaye enencasa kwi-cuisine yaseTurkey, esetyenziswa kwizidlo ezininzi zakudala. Ivumela ukulungiswa kokutya okukhawulezayo kunye ne-snacks kwaye yinxalenye ebalulekileyo ye-gastronomy yaseTurkey.

10. Börek okanye Su Böreği

"I-Börek" okanye "i-Su Böreği" ziipayi zentlama zaseTurkey ezilungiselelwe ngokwahlukeneyo kunye neemilo. Nalu ulwazi malunga neBörek kunye noSu Böreği:

Börek:

1. Intlama: I-Börek idla ngokuba yintlama encinci ye-filo okanye inhlama ye-yufka. Inhlama incinci kwaye ifakwe ngokuzaliswa kwenyama, imifuno, ushizi okanye ezinye izithako.
2. Ukuzaliswa: Kukho iinguqu ezingenakubalwa ze-börek, kuxhomekeke kwizaliso ezisetyenzisiweyo. Ezinye zezona zidumileyo zezi:
   • Ispanaklı Börek: Igalelwe isipinatshi kunye netswele.
   • Peynirli Börek: Izaliswe yi-feta cheese okanye itshizi yegusha, rhoqo kunye nemifuno emitsha efana neparsley.
   • Kıymalı Börek: Ezaliswe yinyama egayiweyo.
   • Patatesli Börek: Ngokuzaliswa kweitapile.
3. Ukuqulunqa: I-Börek inokwenziwa kwiimilo ezahlukahlukeneyo, kuquka iileyile ezixande, imiqulu okanye oonxantathu. Imilo iyahluka ngokuxhomekeke kummandla kunye nezinto ezikhethwayo.
4. Bhaka: I-Börek ibhaka kwi-oven de ibe inhlama ibe yigolide kunye ne-crispy. Ihlala ibrashwa ngomthubi weqanda okanye ubisi ukwenza umphezulu omenyezelayo.

Su Böregi:

1. Ububodwa: I-Su Böreği, iguqulelwe ngokoqobo ngokuthi "amanzi börek," ihluke kwi-börek yendabuko ekusebenziseni intlama encinci ephekwe kuqala emanzini kwaye ibekwe. Oku kunika u-Su Böreği ukuthungwa okukhethekileyo kunye nokuthamba.
2. Ukuzaliswa: I-Su Böreği inokulungiswa ngokuzaliswa okuhlukeneyo, kuquka inyama, ushizi okanye isipinatshi. Ukuzaliswa ngokuqhelekileyo kunqunyulwa kakuhle kwaye kufakwe iziqholo.
3. ukulungiselela: I-Su Böreği yondlalwe ngokucwangcisa amashiti enhlama ngokutshintshana ngokuzaliswa kunye nomxube wobisi weyogathi kwipani yokubhaka.
4. Bhaka: Emva kokuba iileyile zenziwe, i-Su Böreği ibhakwa kwi-oven de kube mdaka wegolide kunye ne-crispy. Emva koko igalelwe i-yoghurt-garlic sauce.

I-Börek kunye ne-Su Böreği zombini zidume kakhulu kwi-cuisine yaseTurkey kwaye zihanjiswa ngamaxesha ahlukeneyo, nokuba kukutya, ukuqala okanye ikhosi ephambili. Ziyinxalenye ebalulekileyo yenkcubeko yokutya yaseTurkey kwaye zibonisa ukuhlukahluka kunye nobuchwephesha be-gastronomy yaseTurkey.

11. Trabzon Ekmeği (Vakfıkebir Taş Fırın Ekmeği)

"Trabzon Ekmeği" sisonka esikhethekileyo esivela kwingingqi yeTrabzon yaseTurkey. Esi sonka sinembali eyodwa kunye nendlela yemveliso eyenza sahluke kwezinye iindidi zezonka. Nalu ulwazi malunga neTrabzon Ekmeği:

1. Ubungcali bommandla: I-Trabzon Ekmeği yindawo ekhethekileyo yengingqi efumaneka kumantla-mpuma iphondo ITrabzon yenziwa kunxweme loLwandle Olumnyama lwaseTurkey. Ummandla uyaziwa ngemveliso yezolimo kunye nezithethe zokupheka.
2. Zutaten: Izithako eziphambili zeTrabzon Ekmeği ngumgubo, amanzi, igwele kunye netyuwa. Inhlama yenziwe kwezi zithako ezilula, kodwa umgangatho wamanzi weTrabzon unempembelelo kwincasa yesonka.
3. Indlela yokuvelisa: Yintoni eyenza iTrabzon Ekmeği ikhethekileyo yindlela eyenziwe ngayo. Intlama iqengqeleka kwiitafile zamatye ezikhethekileyo ezaziwa ngokuba yi "Sakin". Ezi theyibhile ziluphawu lwemveliso yesonka eTrabzon. Intlama iqengqeleka ibencinci ize ibekwe kwibhodi ekhethekileyo engqukuva ebizwa ngokuba yi “tahta.” Le bhodi ifakwe kwi-oven yendabuko eyaziwa ngokuba yi "Kazan". I-oven ngumngxuma onzulu emhlabeni otshiswe ngomthi okanye ngamalahle.
4. Bhaka: Isonka sibhaka kwi-oven yaseKazan, kunye nobushushu obuvela ngaphantsi. Oku kunika isonka i-crispy crust kunye ne-soft crumb. Indlela ekhethekileyo yokubhaka inika iTrabzon Ekmeği incasa yayo ekhethekileyo kunye noburhabaxa.
5. Ubume kunye nobukhulu: ITrabzon Ekmeği inemilo engqukuva kwaye idla ngokuba nkulu kunesonka esicaba esiqhelekileyo. Inokufikelela kwi-50 cm ububanzi.
6. Ukuduma: ITrabzon Ekmeği idume kakhulu kwingingqi yeTrabzon kwaye iyinxalenye ebalulekileyo yokutya kwalapha ekhaya. Ihlala ihanjiswa kwizidlo ezahlukeneyo kwaye ikwasisikhumbuzo esidumileyo kubakhenkethi abandwendwela lo mmandla.

I-Trabzon Ekmeği ayisosonka kuphela kodwa kunye nesimboli senkcubeko yengingqi yeTrabzon. Indlela yokuvelisa yemveli kunye nokuthungwa okuyingqayizivele kwenza kube yinto ekhethekileyo yokupheka exabiswa ngabantu basekhaya kunye neendwendwe ngokufanayo.

12. Gozleme

"I-Gözleme" sisidlo esithandwayo saseTurkey esinesonka esicaba esincinci esenziwe kwintlama ye-yufka kwaye ihlala izaliswe ngokuzaliswa okumnandi. Sisidlo esinencasa kwaye esinencasa esixhaphakileyo kwi-cuisine yaseTurkey. Nalu ulwazi malunga noGözleme:

1. Intlama: I-Gözleme idla ngokwenziwa kwintlama ye-yufka eqengqwa kancinci. Inhlama ithambile kwaye i-elastic, evumela ukuba igqitywe ngokukhawuleza ukufezekisa ukuthungwa okugqibeleleyo.
2. Ukuzaliswa: I-Gözleme inokulungiswa ngeentlobo ezahlukeneyo zokuzaliswa, zombini ezinomsoco kunye neswiti. Ezinye zezona zizaliso zidumileyo zibandakanya:
   • UPeynirli Gözleme: Izaliswe yi-feta cheese okanye itshizi yegusha, rhoqo kunye nemifuno emitsha efana neparsley.
   • Ispanaklı Gözleme: Igalelwe isipinatshi kunye netswele.
   • Kıymalı Gözleme: Ezaliswe yinyama egayiweyo.
   • Patatesli Gözleme: Ngokuzaliswa kweitapile.
3. ukulungiselela: Inhlama ikhutshwe ngokukhawuleza kwaye emva koko ifakwe ngokuzaliswa okufunayo. Emva koko intlama iyasongwa ukuze ivale ukuzaliswa kwaye ibhakwe kwipani eshushu okanye i-grill ekhethekileyo ebizwa ngokuba yi-sac. I-gözleme iyabhakwa ide ibe mdaka wegolide kwaye ibe crispy kumacala omabini.
4. Khonza: I-Gözleme idla ngokusikwa koonxantathu okanye izikwere kwaye inikwe ishushu. Idla ngokusetyenziswa ngeyogathi kunye nesaladi yetumata.
5. Ukwahluka: Ukongeza kwi-gözleme emnandi, kukwakho ukwahluka okumnandi okuzaliswe izithako ezifana neNutella, iswekile kunye neewalnuts. Ezi zidla ngokusetyenziswa njenge dessert okanye i-snack.
6. Ukuduma: I-Gözleme idume kakhulu kwi-cuisine yaseTurkey kwaye ilungiswa kwiindawo zokutyela ezininzi, iivenkile ezitalatweni nasekhaya. Yisnack eyaziwayo, i-appetizer okanye ikhosi ephambili.

I-Gözleme sisidlo esiguqukayo nesimnandi esidibanisa incasa yokutya kwaseTurkey ngendlela elula nemnandi. Ikwayisnack eyaziwayo xa usendleleni kwaye ifumaneka ngokubanzi kwiimarike nakwizitrato zasezitalatweni eTurkey.

13. I-Menemen

"I-Menemen" yisitya esithandwayo saseTurkey kunye nohlobo lwesitya seqanda esinemvelaphi kwi-Turkish cuisine. Ithandwa kakhulu kwisidlo sakusasa kunye ne-brunch, kodwa inokuyonwabela ngamanye amaxesha emini. Nalu ulwazi malunga neMenemen:

Zutaten:

• Amaqanda: I-Menemen isekelwe kwiqanda, ngokuqhelekileyo isebenzisa amaqanda amabini okanye ngaphezulu ngokukhonza.
• Iitumato: Iitumato ezintsha ziyinxalenye ephambili kwiMenemen. Ngokuqhelekileyo zinqunyulwa okanye zinqunyulwe.
• Ipaprika eluhlaza: I-pepper eluhlaza inqunywe ibe yimichilo emincinci okanye imisesane kwaye iyisithako esibalulekileyo kwi-flavour kunye nokuthungwa kwesitya.
• Itswele: I-anyanisi yongeza incasa emnandi kwi-menemen kwaye ihlala inqunyulwa kancinci.
• Iziqholo: I-Menemen ihlala igalelwe iziqholo ezifana ne-paprika ebomvu (i-pul biber), i-pepper emnyama kwaye ngamanye amaxesha ikumin.
• I-oyile: Isitya siqhotyiswe ngeoli, ngokuqhelekileyo ioli yeoli, ukugcoba izithako kunye nokongeza incasa.
• Ukhetho: Ngamanye amaxesha izityalo ezitsha ezifana neparsley okanye iitshilisi eziluhlaza zongezwa ukongeza iincasa ezongezelelweyo kwisitya.

ukulungiselela:

1. Okokuqala, amatswele aqhotsiweyo kwioli ade atshintshe.
2. Emva koko i-pepper eluhlaza edayiweyo yongezwa kwaye iphinde ifakwe ngokufutshane.
3. I-tomato edibeneyo yongezwa kwi-pan kwaye ixutywe kunye nezinye izithako. Kufuneka zibile kancinci de zithambe kwaye zibenejusi.
4. Amaqanda abethelwa phezu kweetamatati kunye nepelepele kwaye axutywe ngobumnene ade abekwe. Ngamanye amaxesha amaqanda aphehlwa kancinci ngaphambi kokuba afakwe.
5. Iziqholo ezifana nepul biber kunye nepepile emnyama zongezwa ngokuxhomekeke kukhetho.
6. I-Menemen idla ngokuhanjiswa ishushu, ihlala ngqo ukusuka epanini, kunye nesonka esitsha sepita okanye i-baguette.

Ukwahluka: I-Menemen inokwahluka kancinci ngokuxhomekeke kwingingqi kunye nencasa yomntu. Abanye abantu bongeza i-Turkish sucuk (i-sausage yegalikhi enesiqholo) okanye i-feta cheese ukongeza incasa eyongezelelweyo kwisitya.

I-Menemen sisidlo esinentliziyo kwaye esimnandi esixhaphake eTurkey. Lukhetho oludumileyo lwesidlo sakusasa saseTurkey, kodwa singonwatyelwa kunye nezinye izidlo zosuku.

I-Mezze: Ihlabathi elimibalabala labaqalayo baseTurkey

Iziqalo zaseTurkey, izitya ezisecaleni kunye ne-mezze lukhetho olutyebileyo lwezitya ezimnandi ezihlala ziqala isidlo saseTurkey okanye zihanjiswa njenge-snack. Nazi ezinye ii-appetizers zaseTurkey ezidumileyo, amacala, kunye nezitya ze-mezze:

14. Ezme

"I-Ezme" sisidlo esithandwayo saseTurkey okanye isitya esisecaleni esenziwe ngeetumato ezintsha, iipepile, itswele, ikonofile kunye neziqholo. Yisaladi eshushu, eneziqholo okanye idiphu edla ngokuhanjiswa ngenyama eyojiweyo okanye njengesitya esisecaleni kwizitya ezahlukeneyo zaseTurkey. Nantsi inkcazelo emfutshane kaEzme:

Zutaten:

• Iitumato: Iitumato ezivuthiweyo zidla ngokunqunyulwa okanye zicocwe kwaye zenze isiseko se-Ezme.
• I-Paprika: I-pepper eluhlaza okanye ebomvu ihlanjululwe kakuhle kwaye yongeza ubumnandi obuncinci kunye nokuthungwa okumnandi kwisitya.
• I-anyanisi: I-anyanisi idla ngokunqunyulwa kakhulu, yongeza i-flavour eyongezelelweyo kunye nobushushu.
• Ikonofile: Ikonofile egayiweyo inika uEzme ukubamba okuneziqholo. Isixa sinokwahluka ngokuxhomekeke kukhetho lwakho.
• Iziqholo: Iziqholo ziquka i-pul biber (ipepile ebomvu), i-sumac, ikumin, ijusi yelamuni kunye neoli yomnquma. Ezi zithako zinika uEzme isinongo esineempawu kunye nobunongo.
• I-Parsley: I-parsley entsha ihlala inqunyulwa kwaye yongezwa kwi-Ezme ukongeza incasa entsha kunye nombala.

ukulungiselela:

1. Iitumato, iipepile, itswele kunye negalikhi zinqunqwe okanye zicocwe kakhulu kwaye zibekwe kwisitya.
2. Iziqholo ezifana ne-pul biber, i-sumac kunye ne-cumin zongezwa kwaye zixutywe kakuhle.
3. Ijusi ye-lemon kunye neoli yeoli ifakwe ukufezekisa ukuhambelana okumnandi.
4. I-parsley entsha eqoshiwe yongezwa ukujikeleza isitya.
5. I-Ezme idla ngokuphakelwa ebandayo kwaye ingonwatyelwa njengediphu ngepita ngesonka okanye njengesitya esisecaleni esinenyama eyojiweyo.

I-Ezme yaziwa ngobunongo bayo obuhlaziyayo kunye nencasa entsonkothileyo. Yi-appetizer ethandwayo kwi-Turkish cuisine kwaye kufuneka kubathandi bencasa eziqholiweyo.

15. Iyogurt

Iyogathi kukutya okuguquguqukayo kwaye okunempilo okudlala indima ebalulekileyo kwi-cuisine yaseTurkey. Nalu ulwazi malunga neyogathi kwi-Turkish cuisine:

Ukwenza iyogathi: ETurkey, iyogathi ngokwesiko yenziwe ngobisi kunye neenkcubeko zeyogathi. Ubisi olutsha luyafudunyezwa luze lupholiswe phambi kokuba luvundiswe ngenkcubeko yeyogathi ephilayo (iStreptococcus thermophilus kunye neLactobacillus bulgaricus). Le nkqubo inika i-yogurt incasa yayo yeempawu kunye nokuhambelana.

Iintlobo zeyogathi: Kukho iintlobo ezahlukeneyo zeyogathi kwi-cuisine yaseTurkey, kuquka:

• iyogurt: Le yoghurt yeklasikhi edla ngokusetyenziswa njengesitya sokutya okanye idiphu. Ikhrimu kwaye imuncu kancinci kwincasa.
• iyogathi eswiti: Le yinguqulelo etyebileyo kunye nekhrimu yeyogathi, efana neyogathi yamaGrike. Idla ngokutyiwa njenge dessert enobusi okanye iziqhamo.
• Ubisi lwebhotolo: I-Ayran sisiselo esihlaziyayo esenziwe ngeyogathi, amanzi kunye nentwana yetyuwa. Idla ngokuphakwa nezitya eziqholiweyo ukucima unxano lwakho.
• I-Yourğurtlu Çorba: Kwezinye iisuphu kunye nesityu, iyogathi isetyenziswa njengesithako ukongeza ubukhrim kunye nencasa.

Ukusetyenziswa kweYogathi: Iyogathi iguquguquka kakhulu kwi-cuisine yaseTurkey kwaye isetyenziswa kwiitya ezininzi kubandakanya:

• Njengesitya esisecaleni senyama eyosiweyo kunye ne-kebabs.
• Njengomdiphu wesonka esicaba, imifuno okanye izitya ze-mezze ezifana ne-hummus kunye ne-ezme.
• Njengesithako kwiisuphu, iisosi kunye nelokhwe.
• Njengesiseko se-dessert ezifana ne-baklava kunye ne-yogurt enobusi kunye namantongomane.

I-yogurt ayimnandi nje kuphela, kodwa inempilo. Ityebile kwiprotheyini, i-calcium kunye ne-probiotic ibhaktheriya enokukhuthaza impilo yamathumbu.

Kwi-cuisine yaseTurkey, iyogathi yinxalenye eyimfuneko yezidlo ezininzi kwaye ixabiswa kumalungiselelo amnandi namnandi. Luphawu lokutya kwaseTurkey kwaye konwatyiswa ngabemi balapha kunye nabakhenkethi ngokufanayo.

16. Itshizi yeCheddar

Itshizi yeKaşar yitshizi edumileyo kwisidlo saseTurkey kwaye inendima ebalulekileyo kwizitya ezininzi zesiTurkey. Nalu ulwazi malunga ne-Kaşar cheese:

Ukwenza i-Kaşar Cheese: Itshizi yeKaşar yenziwe ngobisi lwenkomo, kodwa inokwenziwa nangobisi lwegusha okanye lwebhokhwe. Ubisi luqale lufakwe kwi-pasteurized kwaye emva koko iibhaktiriya ze-lactic acid kunye ne-rennet ziyongezwa ukuze zijiye kwaye zivundiswe. Emva kwe-coagulation, umxube we-cheese unqunywe ukwahlula i-whey kwi-cheese curds. I-curd ke igalelwe ityuwa kwaye icinezelwe kwi-molds ukufezekisa ukuhambelana okufunayo. Isonka samasi sisele sigugile ngamaxesha ahlukeneyo, kuxhomekeke kwinqanaba lokuvuthwa elifunekayo.

Iindidi ze-Kaşar Cheese: Kukho iintlobo ngeentlobo zamasi eKaşar eziquka:

• Beyaz Kasar: Le yitshizi emhlophe yeKaşar, enencasa encinci kwaye isoloko isetyenziswa njengesonka samasi etafileni okanye ukwenza igratin.
• Orgü Peynir: Olu ludidi lwesonka samasi eKaşar esenziwe ngokuphotha imisonto yetshizi. Inokwakheka okuqinileyo kwaye isoloko isikwa ibe yimicu kwaye ityiwe njenge-snack.
• Kasar Peyniri: Olu luguqulelo lwetshizi yeKaşar enevumba lomsi kunye nencasa enzulu. Ihlala isetyenziswa kwi-Turkish cuisine yokongeza incasa.
• Ezine Kaşarı: Eli ligama elikhuselweyo lemvelaphi yesonka samasi saseKaşar esiveliswe kwingingqi yase-Ezine yaseTurkey. Inekhrimu kwaye inevumba elimnandi.

Ukusetyenziswa kwe-Kaşar Cheese: Itshizi yaseKaşar inosetyenziso oluninzi kwi-cuisine yaseTurkey, kubandakanya:

• Njengetafile yesonka samasi, ekhonza kunye nesonka esicaba, iitumato kunye neminquma.
• Ukuze i-gratinating kwi-casseroles, i-pide (i-flatbreads yaseTurkey) kunye ne-börek (i-pasta egcweleyo).
• Njengokuzaliswa kweesandwich kunye neetosti.
• Igayiwe phezu kwe-pizza okanye ipasta ukwenzela incasa eyongeziweyo.
• Njenge-snack ngendlela ye-Örgü Peynir.

Isonka samasi saseKaşar saziwa ngokuthambileyo, incasa ekhrimu kunye nokuguquguquka kwi-cuisine yaseTurkey. Ixhasa izitya ezininzi kwaye ithandwa ngabantu basekhaya kunye nabakhenkethi ngokufanayo.

17.Sarma

"I-Sarma" sisidlo saseTurkey esithandwa kakhulu kwi-cuisine yaseTurkey. Zingamagqabi amagilebhisi agalelwe irayisi okanye i-bulgur, edla ngokulungiswa ngenyama egayiweyo, i-anyanisi, iziqholo kunye nemifuno eyahlukeneyo. I-Sarma yaziwa ngamagama ahlukeneyo kwimimandla eyahlukeneyo yaseTurkey nakwamanye amazwe akuMbindi Mpuma nakwiMeditera.

Nalu ulwazi malunga noSarma:

Zutaten:

• Amagqabi omdiliya: Amagqabi ahlanjululwa kwi-brine kwaye asebenza njenge-casing yokuzaliswa.
• Irayisi okanye iBulgur: Oku kwenza isiseko sokuzaliswa kwaye isoloko ixutywe kunye ne-anyanisi, i-tomato paste kunye neziqholo.
• Inyama Yomhlaba: Inyama ephantsi, ngokuqhelekileyo inyama yenkomo okanye imvana, inokongezwa ekuzaliseni ukubonelela nge-flavour eyongezelelweyo kunye neprotheni.
• I-anyanisi: I-anyanisi eqoshiwe idla ngokusetyenziswa ekuzaliseni.
• Iziqholo: Iziqholo eziqhelekileyo yipepile, umgubo wepaprika, ikumin kunye netyuwa.
• Imifuno: Izityalo ezitsha ezifana neparsley, idill okanye i-mint zihlala zongezwa ukongeza incasa kunye nokutsha.
• Ijusi yeLemon: Ijusi yelamuni isoloko igalelwa phezu kwe sarma ukongeza incasa yelamuni.

ukulungiselela: Amagqabi omdiliya abiliswa emanzini anetyuwa ukuze athambe kwaye anciphise incasa yawo enetyuwa. Ukuzaliswa kulungiselelwe ngokuxuba irayisi okanye i-bulgur kunye nezinye izithako. Igqabi ngalinye lomdiliya lihlohlwa ngenxalenye encinci yokuzaliswa kwaye emva koko ihlanganiswe ukwenza iipakethe ezincinci. Iipakethi ze-sarma zilungiswe embizeni kwaye zigqunywe ngamanzi okanye umhluzi. Ziyaphekwa ke de ukuzaliswa kuphekwe kwaye amagqabi omdiliya athambe.

I-Sarma idla ngokusetyenziswa njenge-appetizer okanye i-side dish, kodwa inokuba yikhosi ephambili ngokwayo. Inokunikwa ngokufudumeleyo okanye kubushushu begumbi kwaye isoloko igalelwa ngejusi yelamuni ukongeza incasa ehlaziyayo.

I-Sarma sisidlo sendabuko esithandwa kakhulu kwimicimbi yoluntu kunye nemibhiyozo eTurkey. Iyaziwa ngokudibanisa okumnandi kwamagqabi omdiliya athambileyo kunye nokuzaliswa okunencasa, yeyona nto iphambili kwisidlo saseTurkey.

18. Cacık

"I-Cacık" yisuphu yeyogathi yaseTurkey ehlaziyayo okanye idiphu yeyogathi esetyenziswa kakhulu kwisidlo saseTurkey. Yenziwe ngeyogathi, amanzi kunye neziqholo ezahlukeneyo kwaye ithandwa kakhulu ngeentsuku zasehlotyeni ezishushu. Nalu ulwazi malunga neCacık:

Zutaten:

• Iyogathi: ICacık yenziwa ikakhulu kwiyogathi. Ngokwemveli, iyogathi eyenziwe ngobisi lwegusha okanye ubisi lwenkomo iyasetyenziswa.
• Amanzi: Amanzi ayongezwa ukuze anciphise ukungaguquguquki kwaye enze isuphu okanye idiphu ihlaziye ngakumbi.
• Igalikhi: Igalikhi egayiweyo okanye ecinezelweyo yongezwa kwicacık ukuyinika incasa yayo yegalikhi.
• Iikomkomkomere: Iikomkomere zinqunywe kwiikhabhi ezincinci okanye iziqwenga kwaye zongezwa kwi-cacık ukubonelela ngokutsha kunye nokuqhaqha.
• I-Mint kunye neDill: I-mint entsha kunye ne-dill zinqunyulwa kwaye zongezwa njengeziqholo kunye neziqholo.
• Ityuwa: Ityuwa igalelwa kwisinongo.
• Ioyile yomnquma: Ioyile yomnquma inokugalelwa phezu komphezulu wecacık ukongeza incasa eyongezelelweyo kwaye ikhanye.
• Ijusi yelamuni okanye iVinegar: Ukuchaphaza kwejusi yelamuni okanye iviniga ingasetyenziselwa ukongezwa kweasidi.

ukulungiselela: Ukulungiselela i-cacık kulula. I-yogurt ihlanjululwe ngamanzi de kube ukuhambelana okufunwayo kufezekiswe. Emva koko ukhukhamba oqoshiwe, igalikhi kunye nemifuno yongezwa kwaye yonke into ixutywe kakuhle. Isuphu okanye idiphu igalelwe ityuwa kwaye inokugalelwa ngokufafaza kwejusi yelamuni okanye iviniga. Ngaphambi kokukhonza, ioyile yomnquma ihlala igalelwa phezu komphezulu wecacık ukuze igqibeke ecwebezelayo.

Uyisebenzisa njani iCacık: I-Cacık inokunikwa njenge-appetizer ehlaziyayo, isitya esisecaleni okanye idiphu. Ihamba kakuhle nenyama eyojiweyo, i-kebabs, i-pide (i-Turkish flatbread) kunye nezinye izitya ezinomsoco. Isenokwenziwa njengesuphu elula kwisitya kwaye ithandwa kakhulu kwiintsuku ezishushu zasehlotyeni.

ICacık yaziwa ngencasa yayo ehlaziyayo kunye nesiphumo sokupholisa, igqibelele ukuphelisa unxano kunye nokuhlaziya inkalakahla. Sisidlo sakudala se-Turkish cuisine kwaye siyathandwa ngabantu basekhaya kunye nabakhenkethi ngokufanayo.

19. Imam Bayildi

“Imam Bayıldı” sisidlo saseTurkey esidumileyo esenziwe nge-braised eggplant (isitshalo seqanda). Igama elithi "İmam Bayıldı" liguqulelwe ngokuthi "I-Imam yaphelelwa isiqaqa" kwaye kucingelwa ukuba ibhekisa kuhlobo olumnandi lwesitya, ekuthiwe sibangele ukuba u-Imam atyhafe xa wayezama okokuqala. Nalu ulwazi malunga no-Imam Bayıldı:

Zutaten:

• I-Eggplant (I-Eggplant): Esona sithako siphambili kwi-İmam Bayıldı sisityalo seqanda, esihlala sisikwe kancinci okanye sihhafuzwe ngobude.
• I-anyanisi: I-anyanisi iyanqunyulwa kwaye isetyenziswe ekulungiseleleni.
• Igalikhi: Igalikhi egayiweyo yongeza incasa emnandi kwisitya.
• Utamatisi: Utamatisi unqunywe kwiikhabhi kwaye usebenze njengenxalenye ebalulekileyo ye-sauce.
• I-Paprika: I-Paprika inokongezwa ukunika isitya i-spiciness encinci.
• Ioyile yomnquma: Ioyile yomnquma isetyenziswa ngesisa ekulungiseleleni kwaye inika isitya incasa yayo etyebileyo.
• Iziqholo: Iziqholo zidla ngokuquka ityuwa, ipepile, ipaprika, yaye maxa wambi ikumin.
• Iparsley: Iparsley entsha isoloko isetyenziswa njengento yokuhombisa.

ukulungiselela: Izilayi ze-eggplant okanye i-halves ziyaqhotswa okanye zibhakwe kwi-oyile yomnquma de zithambile kwaye zibe golide. Okwangoku, i-sauce ilungiselelwe ukusuka kwi-anyanisi, igalikhi, utamatisi kunye nepelepele. Le sauce ihlanjululwe kwaye igalelwe phezu kwee-eggplants. Isitya ke sibotshwa kancinci de incasa inyibilike kwaye isityalo seqanda sithambile.

Ukukhonza u-Imam Bayıldı: Ihlala isetyenziswa kwiqondo lobushushu begumbi okanye ipholile kancinci, i-İmam Bayıldı inokunikwa njenge-appetizer okanye ikhosi ephambili. Ithandwa kakhulu ngabantu abatya imifuno kunye ne vegan kuba ayinamveliso yezilwanyana. Inokutyiwa yodwa okanye ngesonka esicaba, irayisi okanye ibulgur.

Esi sidlo saziwa ngencasa yaso etyebileyo kunye nokuthungwa okuthambileyo kwesitshalo seqanda. Sisidlo esithandwayo kwi-cuisine yaseTurkey kwaye iyonwatyelwa ngabemi balapha kunye nabangaphandle.

20. Mercimek Köfte

"I-Mercimek Köfte" sisidlo esithandwayo saseTurkey esenziwe kwiilentile ezibomvu kunye ne-bulgur (ingqolowa yengqolowa). Ludidi lwendawo yenyama egayiweyo yemifuno ethandwa kakhulu kwisidlo saseTurkey ngenxa yencasa ebabayo kunye nencasa. Nalu ulwazi malunga noMercimek Köfte:

Zutaten:

• Iilenti ezibomvu: Iileyile ezibomvu zezona zisetyenziswa kwiMercimek Köfte kwaye ziyaphekwa emva koko zicocwe.
• I-Bulgur: I-Bulgur sesinye isithako esibalulekileyo kwaye ifakwe emanzini abilayo ukuze idumbe.
• I-anyanisi: I-anyanisi inqunyulwe kakuhle kwaye isetyenziswe ekulungiseleleni.
• Intlama yetomato: Intlama yetomato yongeza umbala kunye nencasa kwisitya.
• Iziqholo: Iziqholo ziquka i-paprika, ikumin, pul biber (ipepile ebomvu), ityuwa kunye nepepile.
• Igalikhi: Igalikhi egayiweyo yongeza incasa eyongezelelweyo kwisitya.
• Ilamuni: Ijusi yelamuni yongezwa ukunika ubutsha kunye neasidi.
• I-Parsley: I-parsley entsha iyanqunyulwa kwaye isetyenziswe njengento yokuhlobisa.

ukulungiselela: Ukulungiselela i-Mercimek Köfte kubandakanya ukupheka iilenti ezibomvu, ukucwina i-bulgur kunye nokulungiselela umxube we-seasoning we-tomato paste, iziqholo kunye nejusi yelamuni. I-lentile ephekiweyo kunye ne-bulgur edibeneyo ixutywe kunye nomxube we-seasoning kunye ne-anyanisi eqoshiwe. Igalikhi yongezwa ukunika incasa eyongezelelweyo. Emva koko umxube uxutywe kwaye wenze iibhola ezincinci okanye iibhola.

Ukukhonza uMercimek Köfte: Ihlala isetyenziswa kubanda okanye kwiqondo lobushushu begumbi, iMercimek Köfte sisidlo esithandwayo okanye i-snack. Inokunikwa kwi-lettuce okanye amagqabi e-kale kwaye ihonjiswe nge-lemon wedges. Ngokuqhelekileyo ityiwa kunye nesonka esicaba okanye i-pide (i-Turkish flatbread).

I-Mercimek Köfte ayimnandi nje kuphela kodwa isempilweni njengoko ityebile kwiprotheyini kunye nefiber. Lukhetho lwemifuno kunye ne-vegan oluxatyiswe kakhulu kwi-Turkish cuisine kwaye luhlala lukhonzwa kwimisitho yentlalo kunye neendibano zosapho.

21. Kabak Ciçegi Dolması

"I-Kabak Çiçeği Dolması" sisidlo semveli saseTurkey apho iintyatyambo zezucchini (Kabak Çiçeği) zifakwe ngokuzaliswa okuneziqholo emva koko ziphekwe. Esi sidlo sihlala silungiswa entwasahlobo nasehlotyeni xa iintyatyambo ze-zucchini zifumaneka. Nalu ulwazi malunga neKabak Çiçeği Dolması:

Zutaten:

• Iintyatyambo zeZucchini: Iintyatyambo zezityalo ezincinci zezucchini zisetyenziswa kwesi sidlo.
• Ilayisi: Ilayisi iyona nto iphambili yokuzaliswa kwaye idla ngokuphekwa kwangaphambili.
• I-anyanisi: I-anyanisi iyanqunyulwa kwaye isetyenziswe ekuzaliseni.
• Iitumato: Intlama yetomato okanye iitumato ezintsha zidla ngokusetyenziswa ukwenza incasa nencasa.
• Iziqholo: Iziqholo ziquka i-paprika, ikumin, pul biber (ipepile ebomvu), ityuwa kunye nepepile.
• Ilamuni: Ijusi yelamuni yongezwa ukunika ubutsha kunye neasidi.
• Igalikhi: Igalikhi egayiweyo yongeza incasa emnandi ekugcwaliseni.
• Imifuno: Imifuno emitsha efana neparsley okanye i-mint iyanqunyulwa kwaye yongezwe njengezinongo kunye nezinongo.

ukulungiselela: Iintyatyambo ze-zucchini zihlanjululwa ngokucophelela kwaye i-pistils yangaphakathi kunye ne-stamens isusiwe. Emva koko zizaliswe ngokuzaliswa kwerayisi elungiselelwe kwaye iziphelo zeentyatyambo zivaliwe ngokucophelela. Iintyatyambo ze-zucchini ezifakwe epanini zifakwe epanini, zigalelwe ngamanzi okanye umhluzi kwaye ziphekwe phezu kobushushu obuphantsi kuze kube yilapho ukuzaliswa kwerayisi kuthambile kwaye iintyatyambo zithambile.

Ukukhonza eKabak Çiçeği Dolması: I-Kabak Çiçeği Dolması ihlala ihanjiswa kwiqondo lobushushu begumbi okanye ipholile kancinci kwaye inokunikwa njenge-appetizer okanye isitya esisecaleni. Sisidlo esihlaziyayo kunye nesonyaka esisebenza kakuhle njenge-snack yasehlotyeni okanye njengenxalenye yetafile enkulu ye-mezze.

Esi sidlo saziwa ngokuba yincasa ethambileyo kunye nokuthungwa okuthambileyo kweentyatyambo ze-zucchini. Ungumzekelo wokutya kwaseTurkey okwahlukeneyo kunye okumnandi, okubonelela ngeendlela ezininzi ezahlukeneyo zengingqi kunye nezithako zonyaka. I-Kabak Çiçeği Dolması iyathakazelelwa ngabantu basekhaya kunye neendwendwe ngokufanayo.

22. Dolma Beaver

"I-Dolma Biber" sisidlo saseTurkey esithandwayo apho iipepile (biber) zigalelwa irayisi ebabayo okanye ukuzaliswa kwenyama emva koko zibiliswe okanye zibhakwe. I-Dolma Biber inokulungiswa ngeendlela ezahlukeneyo, zombini njengesitya semifuno kunye nelayisi kunye neziqholo kunye nokuzaliswa kwenyama, ehlala iquka inyama egayiweyo. Nalu ulwazi malunga neDolma Beaver:

Zutaten:

• I-Paprika (i-Biber): Iintlobo ezahlukeneyo zepepile zisetyenziselwa i-Dolma Biber, kuquka i-pepper eluhlaza, ebomvu okanye ephuzi. Iipepile zikhutshiwe kwaye zilungiselelwe ukuxutywa.
• Irayisi: Irayisi sesona sithako siphambili kwinguqulelo yemifuno ye-Dolma Biber. Ezinye iiresiphi zinokusebenzisa i-bulgur okanye umxube werayisi kunye ne-bulgur.
• Inyama (ukhetho): Uguqulelo lwenyama luhlala lusebenzisa inyama egayiweyo, ngokuqhelekileyo imvana okanye inyama yenkomo, exutywe neziqholo kunye netswele.
• I-anyanisi: I-anyanisi iyanqunyulwa kwaye isetyenziswe ekuzaliseni.
• Iziqholo: Iziqholo ziquka i-paprika, ikumin, i-pul biber (ipepile ebomvu), ityuwa, ipepile, kwaye ngamanye amaxesha i-mint okanye iparsley.
• Intlama yeTomato: Intlama yetomato okanye iitumato ezintsha zihlala zisetyenziselwa incasa noburhabaxa.
• Igalikhi: Igalikhi egayiweyo yongeza incasa emnandi ekugcwaliseni.

ukulungiselela: Iipepile zilungisiwe kwaye zihlanjululwe. Emva koko ukuzaliswa kulungiselelwe, kube ngerayisi okanye umxube wenyama oxutywe neziqholo kunye no-anyanisi. Iipepile zifakwe ngokuzaliswa kwaye emva koko zifakwe embizeni. Ngokuxhomekeke kwi-recipe, zigqunywe nge-tomato sauce okanye umhluzi kwaye ziphekwe okanye zibhakwe de i-pepper ithambile kwaye ukuzaliswa kuphekwe.

Ukukhonza iDolma Biber: I-Dolma Biber idla ngokusetyenziswa kwiqondo lobushushu begumbi okanye ipholile kancinci kwaye inokunikwa njenge-appetizer okanye ikhosi ephambili. Sisidlo esinentliziyo nesineziqholo esixatyiswa kakhulu kwisidlo saseTurkey kwaye sihlala sisenziwa kwimisitho yentlalo kunye neendibano zosapho.

Kukho iintlobo ezininzi zeetya ze-dolma kwi-cuisine yaseTurkey, ukusuka kwi-dolma biber ukuya kumagqabi omdiliya (i-dolma yaprak) kunye neentyatyambo ze-zucchini (kabak Çiçeği dolması). Ummandla ngamnye eTurkey unokuba nenguqulo yayo ye-dolma, kwaye kukho iindlela ezininzi zokulungisa esi sidlo.

23. Közlenmiş Patlıcan

I-“Közlenmiş Patlıcan” sisidlo saseTurkey esinencasa apho i-eggplant (patlıcan) yosiwe okanye yosiwe ukuze inike incasa enomsi emva koko yenziwe ibe sisitya esinencasa ecaleni okanye idiphu. Igama elithi "közlenmiş" libhekiselele ekojisweni okanye ekosiweyo ukutya phezu kwedangatye elivulekileyo okanye amalahle, okwenza incasa kunye nevumba elikhethekileyo. Nalu ulwazi malunga neKözlenmiş Patlıcan:

Zutaten:

• Isitshalo seqanda (Patlıcan): Isityalo seqanda siqhele ukusetyenziselwa esi sidlo. Ziyahlanjwa kwaye zosiwe okanye zosiwe ngaphandle kwesikhumba.
• Igalikhi: Igalikhi egayiweyo yongezwa ukwenza ivumba elimnandi kunye nencasa.
• Ilamuni: Ijusi yelamuni isetyenziselwa ukongeza ubutsha kunye neasidi.
• Ioyile yomnquma: Ioyile yomnquma eyongezelelweyo isoloko isetyenziselwa ukongeza incasa etyebileyo kwii-eggplants ezigcadiweyo.
• Iziqholo: Iziqholo ziquka ityuwa, ipepile, kwaye ngamanye amaxesha i-paprika okanye i-pul biber (i-pepper ebomvu) ukwenzela ukushisa okuthile.
• I-Parsley: I-parsley entsha iyanqunyulwa kwaye yongezwa njengento yokuhlobisa.

ukulungiselela: Ii-eggplants zihlanjwa ngokucokisekileyo emva koko zosiwe okanye zosiwe phezu kwedangatye elivulekileyo okanye kwi-grill de ulusu lube mnyama kwaye lutshise kwaye ingaphakathi lithambile. Emva koko zibekwe kwisitya esigqunywe ngesiciko ukuze zipholile kwaye zixobule ngokulula ulusu. Inyama ye-eggplant egcadiweyo iyacolwa okanye icocwe ngefolokhwe kwaye ixutywe nezithako eziseleyo ezifana negalikhi, ijusi yelamuni, ioli yomnquma kunye neziqholo.

Ukukhonza eKözlenmiş Patlıcan: Ihlala isetyenziswa njenge-appetizer okanye isitya esisecaleni, i-Közlenmiş Patlıcan inokubonwa ngokubanda okanye kubushushu begumbi. Ingahanjiswa kwisonka esicaba okanye njengediphu yezinye izitya. Eyaziwa ngokuba yincasa yomsi kunye ne-creamy texture, esi sidlo sixabiswa kakhulu kwi-Turkish cuisine.

I-Közlenmiş Patlıcan sisidlo esidumileyo kwiMeditera nakuMbindi Mpuma kwaye sihlala sisonwa kunye nezinye izinto ezikhangayo ezifana ne-hummus, tzatziki kunye neminquma. Sisipho esimnandi kubathandi be-eggplant kunye nokongeza kakhulu kwitafile ye-mezze.

24. Sigara Böregi

"I-Sigara Böreği" kukutya okudumileyo kweminwe yaseTurkey apho intlama ye-yufka encinci izaliswe ngokuzaliswa okuneziqholo, igoqwe kwaye iqhotyiswe okanye ibhakiwe. Igama elithi "Sigara Böreği" ngokwenyani lithetha "i-cigar börek" kwaye libhekisa kwimilo ye-cylindrical ekhumbuza icuba. Esi sidlo siqhelekileyo kwi-Turkish cuisine kwaye sihlala sikhonza njenge-appetizer, i-snack okanye ukutya komnwe. Nalu ulwazi malunga noSigara Böreği:

Zutaten:

• I-Yufka intlama: I-Yufka sisonka esincinci esincinci, esifana nentlama ye-filo. Ihlala ithengiswa ngokwemilo yesikwere kwaye isikwe ibe yimicu yeSigara Böreği.
• Ukuzaliswa: Ukuzaliswa kweSigara Böreği kunokwahluka ngokuxhomekeke kwincasa, kodwa ibandakanya umxube wetshizi yegusha (beyaz peynir) okanye feta, imifuno enqunqiweyo efana neparsley okanye idill, amaqanda, igalikhi kunye neziqholo.
• I-oyile: Ioyile yemifuno efana neoli yejongilanga isetyenziselwa ukuqhotsa ngokunzulu okanye ukubhaka.

ukulungiselela: Ukulungiselela i-Sigara Böreği iqala ngokubeka ukuzaliswa kwimicu ye-yufka kwaye emva koko iqengqeleke ibe yimiqulu emincinci, eyicylindrical. Imiphetho idla ngokuxutywa ngokuhlamba amaqanda ukutywina imiqulu. Emva koko ii-rolls zifakwe ngokujulile kwioli eshushu okanye zibhaka kwi-oven de zibe zibomvu zegolide kunye ne-crispy.

Ukukhonza uSigara Böreği: ISigara Böreği idla ngokunikwa ishushu kwaye ingonwatyelwa yodwa okanye ngeyogathi, isosi yetumata okanye iayran (isiselo esihlaziyayo iyogathi). Sisishwamshwam esidumileyo kwi-Turkish cuisine kwaye ihlala ihanjiswa kumatheko, iminyhadala okanye njenge-appetizer kwiindawo zokutyela.

Ukudityaniswa kwentlama ekrwada kunye nokuzaliswa okunencasa kwenza uSigara Böreği avuyise iimvakalelo. Kulula ukunandipha nokuxatyiswa ngabantu babo bonke ubudala. I-Sigara Böreği sisitya esiguquguqukayo esinokulungiswa ngokulula kwizinto ezahlukeneyo, kwaye kukho iinguqulelo zemifuno ngaphandle kwenyama.

25. Iipikili

Igama elithi "Turşu" ligama lesiTurkey lemifuno evutshiweyo egcinwe kwibrine okanye iviniga ukuze igcinwe kwaye incasa. Kwi-Turkish cuisine, imifuno ekhethiweyo yinto ebalulekileyo yecala kwaye idla ngokuhanjiswa njengeekhosi eziphambili, i-sandwiches okanye i-appetizers. Nalu ulwazi malunga neTurşu:

Zutaten: Izithako ze-turşu zinokwahluka ngokuxhomekeke kwincasa kunye nommandla, kodwa ezinye zezona mifuno ziqhelekileyo zivuthwe kwi-cuisine yaseTurkey ziquka:

1. Ikhaphetshu emhlophe (Lahana Turşusu): Ikhaphetshu emhlophe ivuthwe kwibrine kwaye yenye yezona ntlobo zidumileyo ze-turşu.
2. Iikomkomere (Salatalık Turşusu): Iikhukhamba nazo zihlanjululwe kwaye zivame ukutyumza kwaye zihlaziye.
3. IPaprika (Biber Turşusu): I-Paprika, ehlala ishushu, ixutywa kwiviniga kunye ne-brine kwaye inika i-turşu inqaku elimnandi.
4. Isityalo seqanda (Patlıcan Turşusu): Ngamanye amaxesha ii-eggplants zivuthwa kwaye zinokuhanjiswa ngeendlela ezahlukeneyo ezifana nezilayi okanye imicu.
5. Iminqathe (Havuç Turşusu): Iikarothi zifakwe kwiviniga okanye i-brine kwaye zigcina umbala wazo o-orenji oqaqambileyo.
6. Ikhaphetshu (Kara Lahana Turşusu): Ikhaphetshu emnyama ivutshiwe kwezinye iindawo zaseTurkey kwaye inencasa ebukhali.

ukulungiselela: Ukulungiselela i-turşu kufuna umonde kunye nenkathalo njengoko imifuno iqala ukuvunwa kwi-brine okanye iviniga kwaye ivundiswe ixesha elithile ukuphuhlisa incasa oyifunayo. Ukulungiswa okuchanekileyo kunokwahluka ngokuxhomekeke kuhlobo lwemifuno, kodwa ngokubanzi imifuno ifakwe kwi-container engangeni moya kunye netyuwa, iziqholo kunye namanzi kwaye igcinwe kwindawo epholileyo. Ngexesha lokuvundiswa, iincasa zikhula kwaye imifuno iba muncu kwaye ibe mnandi.

Ukutya eTurşu: I-Turşu idla ngokusetyenziswa njengesitya esisecaleni kwezinye izitya, ngakumbi izitya zenyama kunye neesandwich. Inokutyiwa kwakhona njenge-snack ehlaziyayo. Kwi-cuisine yaseTurkey, imifuno ekhethiweyo iyinxalenye ebalulekileyo yokutya okuninzi, ukubonelela ngokungafaniyo okumuncu kwezinye iziqholo.

I-Turşu ayimnandi nje kuphela, kodwa iyindlela efanelekileyo yokugcina imifuno ixesha elide kwaye ujabulele incasa yemifuno emitsha xa ingafumaneki ngaphandle kwexesha.

26. Ciğ Kofte

"Çiğ Köfte" sisidlo saseTurkey esidumileyo esenziwe ngenyama yenkomo ekrwada okanye itakane. Igama elithi "Çiğ Köfte" ngokwezwi nezwi lithetha "ibhola yenyama ekrwada" kwaye ibhekisa kulungiselelo lwesiko lwesitya, apho inyama icutshungulwa ngendlela ekhethekileyo ukuze ikhuseleke ukuba ingatyiwa ngaphandle kokupheka. Nalu ulwazi malunga ne-Çiğ Köfte:

Zutaten: Izithako eziphambili ze-Çiğ Köfte zezi:

1. Inyama yenkomo okanye itakane ekrwada: Ngokwemveli, inyama ekrwada isetyenziswa, inqunyulwe okanye igaywe ibe ziziqwenga ezintle kakhulu. Nangona kunjalo, iindlela zokupheka zanamhlanje zihlala zisebenzisa i-Bulgarian wheat semolina (bulgur) endaweni yenyama ukwenza isitya semifuno okanye i-vegan.
2. IsiBulgur: I-Bulgur yimveliso yengqolowa ye-semolina ephantsi kwaye iphekwe kwangaphambili. Isetyenziswa e-Çiğ Köfte ukuphucula ukuthungwa kunye nokuhambelana kwesitya.
3. Intlama yetumato: I-tomato intlama isetyenziswa kunye neziqholo kunye nemifuno ukongeza incasa kunye nombala kwi-Çiğ Köfte.
4. Iziqholo kunye nemifuno: Iziqholo ezisetyenziswa ngokuqhelekileyo kunye nemifuno ziquka i-paprika, i-pul biber (i-pepper ebomvu), i-cumin, i-garlic, i-anyanisi, i-parsley kunye ne-mint.

ukulungiselela: Ukulungiselela i-Çiğ Köfte iqala ngokuxuba inyama (okanye i-bulgur) kunye ne-tomato paste, iziqholo kunye nemifuno. Oku kufuna uxovulwe ngokucokisekileyo ukuxuba izithako kakuhle. Ngokwemveli, i-Çiğ Köfte yalungiswa ngokuxova ngezandla zakho, kodwa namhlanje iprosesa yokutya ihlala isetyenziswa.

Umxube ke uqulunqwe ube ziibhola ezincinci okanye iiflatbreads ezingqukuva kwaye ziphakwe kwiziqwenga ezibhityileyo zesonka esicaba okanye amagqabi elettuce. Ihlala igalelwa ngejusi yelamuni kwaye inikwe imifuno emitsha efana neradishes, iiscallions kunye ne lettuce.

Ukukhonza uÇiğ Köfte: I-Çiğ Köfte isoloko ihanjiswa ngendlela yamaqhekeza amancinci, alawulekayo anokuthi asongelwe kwisonka sepita ukwenza uhlobo lwesandwich. Ikwahanjiswa ngemifuno emitsha kunye ne-lemon wedges ukuncedisa incasa. I-Çiğ Köfte sisishwamshwam esithandwayo kunye ne-appetizer kwi-cuisine yaseTurkey kwaye ihlala yonwatyiswa ngeziganeko ezikhethekileyo kunye nemisitho.

Kubalulekile ukuqaphela ukuba ukutya kwaseTurkey kwanamhlanje akusasebenzisi inyama ekrwada e-Çiğ Köfte ukunqanda iinkxalabo zempilo. Kunoko, i-bulgur okanye ezinye iinketho zemifuno zisetyenziselwa ukulinganisa ukunambitha kunye nokuthungwa kwesitya sendabuko.

27. Ibhekoni

"I-Pastırma" yinto ekhethekileyo yenyama yaseTurkey eyenziwe ngenyama yenkomo eyomisiweyo ngomoya. Igama elithi "Pastırma" livela kwigama lesi-Armenian elithi "bastirma," elithetha "inyama ecinezelweyo." Le nyama eyomisiweyo yomoya inembali ende kwaye iyaziwa ngencasa yayo ebukhali kunye neziqholo. Nalu ulwazi malunga nePastırma:

Imveliso: Ukwenza i-pastırma kuqala ngenyama yenkomo ephezulu, ngokuqhelekileyo ukusuka phezulu okanye kwi-fillet yenkomo. Inyama iqala ukuxutywa ngomxube wetyuwa, igalikhi, i-paprika kunye nezinye iziqholo ezinika incasa yayo. Emva koko inyama ixhonywa ukuze yome emoyeni kangangeeveki ezimbalwa.

Ngethuba lokumisa, inyama igxininiswe ngokuqinileyo ukususa umswakama obuninzi kwaye igxininise ama-flavour. Emva kokuba yomile ngokwaneleyo, inqunyulwa ibe ngamaqhekeza amancinci kwaye ilungele ukusetyenziswa.

Ukungcamla kunye nokusebenzisa: I-Pastırma inencasa ebukhali enokuthi ibenetyuwa, ineziqholo kwaye inesiqholo kancinci ngokuxhomekeke kwiziqholo ezisetyenzisiweyo. Inokwakheka okuqinileyo kunye nombala omnyama, obomvu onzulu. I-Pastırma idla ngokusikwa kancinane kwaye isetyenziswe njenge-topping yeesandwich, i-pide (i-flatbreads yaseTurkey), okanye i-pizza.

Indlela edumileyo yokonwabela i-pastırma yi "Pastırma Ekmek," apho izilayi ezicekethekileyo zepasırma zibekwe kwisonka esicaba kwaye zihonjiswe ngeetumato, iipepile, iarugula kunye nelamuni. Esi sidlo siqhelekileyo eTurkey kwaye senza i-snack emnandi okanye isidlo esilula.

Ukuthenga nokugcina: I-Pastırma ifumaneka kwiivenkile zegrosari zaseTurkey kunye neemarike ezizodwa. Xa uthenga, kufuneka ubeke ingqalelo kumgangatho kwaye ujonge iimveliso ezivela kubavelisi abathembekileyo. Inokuthi ifakwe i-vacuum okanye ifakwe kwiingxowa zephepha ezikhethekileyo ze-wax.

Ukwandisa ubomi beshelufu, i-pastırma kufuneka igcinwe kwindawo epholileyo, eyomileyo. Emva kokuvula ukupakisha, kufuneka ivalwe ngokuqinileyo kwaye igcinwe efrijini.

I-Pastırma sisidlo esimnandi esinendawo ekhethekileyo kwisidlo saseTurkey kwaye sixatyiswa ngabantu abaninzi kwihlabathi jikelele. Incasa yabo ekhethekileyo kunye nokuguquguquka kwezinto kubenza ukuba babe lukhetho oludumileyo lweesandwich, i-pide kunye nezinye izitya.

28. I-Pilaf

"I-Pilaf" (ekwabhalwa ngokuthi "i-pilaf") sisidlo sendabuko serayisi esilungiselelwe kumazwe ahlukeneyo kunye neenkcubeko kwihlabathi jikelele. Inemvelaphi yayo kuMbindi Mpuma kwaye sisidlo esiguquguqukayo esinokulungiswa ngeendlela ezahlukeneyo. Nalu ulwazi malunga nepilaf:

ukulungiselela: Izithako ezisisiseko ze-pilaf yirayisi, amanzi okanye umhluzi, kunye namafutha (ngokuqhelekileyo ioli okanye ibhotela). Irayisi iqhotyiswe ngamafutha de ithotywe kancinane emva koko ulwelo longezwe. Ngokuxhomekeke kwingingqi kunye nencasa yomntu, izithako ezahlukeneyo zingongezwa kwi-pilaf, kubandakanya imifuno, inyama, i-legumes, amantongomane, iziqholo kunye nemifuno.

Ukukhethwa komhluzi okanye ulwelo kunokuchaphazela kakhulu incasa yepilaf. Kwezinye iindlela zokupheka, i-safron okanye i-turmeric nayo yongezwa ukunika irayisi umbala ophuzi kunye nephunga elikhethekileyo.

Ukwahluka: Kukho iintlobo ezininzi zeepilaf kumazwe ahlukeneyo nakwimimandla. Nantsi eminye imizekelo:

1. I-Persian Pilaf (Chelow): I-classic pilaf yasePersi idla ngokugqalwa ngesafron kwaye ihlala ihonjiswe ngamaqunube.
2. I-Indian Biryani: Isitya serayisi saseIndiya sihlala sisenziwa ngeziqholo ezifana nekumin, icardamom kunye nesinamon, kunye nenyama okanye imifuno.
3. I-pilaf yaseTurkey: Kwi-Turkish cuisine, i-pilaf idlalwa ngemifuno okanye inyama efana nenkukhu okanye imvana kwaye inongwe ngeziqholo ezifana ne-paprika kunye nepepile.
4. I-pilaf yesiGrike (iPilafi): EGrisi, i-pilaf idla ngokulungiswa kunye ne-tomato sauce kunye neziqholo ezifana ne-oregano kunye nesinamon.
5. Ipilaf yoMbindi weAsia (Plov): KuMbindi weAsia, ngakumbi kumazwe anjengeUzbekistan kunye neTajikistan, i-pilaf sisidlo esiqhelekileyo esenziwe ngenyama, irayisi, iminqathe kunye namatswele.

Khonza: I-Pilaf inokunikwa njengesitya esizimeleyo okanye njengesitya sokutya. Ihlala ihonjiswe ngamayeza amatsha, iyogathi, okanye iisosi ezinjenge tzatziki. Kwiinkcubeko ezininzi, i-pilaf ilungiselelwe iziganeko ezikhethekileyo kunye nemibhiyozo kwaye ithathwa njengophawu lobutyebi kunye nokuchuma.

I-Pilaf sisidlo esiguquguqukayo nesimnandi esonwatyelwa ngeendlela ezahlukeneyo kwihlabathi jikelele. Inika ubutyebi beencasa kunye nokwahluka okwenza kube sisidlo esithandwayo kwiivenkile ezininzi ezahlukeneyo.

29. IHummus

"I-Hummus" yidiphu emnandi kwaye eguquguqukayo okanye i-appetizer eqhelekileyo kuMbindi Mpuma. Le intlama ekhrimu yenziwe ngee-chickpeas ezicocekileyo kwaye zinongwe ngeziqholo ezahlukeneyo, ioyile kunye nejusi yelamuni. Nalu ulwazi malunga ne-hummus:

Zutaten: Izithako eziphambili ze-hummus zezi:

1. Ii-ertyisi: Iichickpeas zisisiseko se-hummus kwaye zidla ngokusetyenziswa enkonkxiweyo okanye zomisiwe emva koko ziphekwe.
2. Tahini: I-Tahini yintlama yesesame eyongeza ubukhrim kunye nencasa ye-nutty kwi-hummus.
3. ijusi yelamuni: Ijusi yelamuni entsha yongezwa ukunika i-hummus incasa entsha.
4. Igalikhi: I-cloves enye okanye ngaphezulu yegalikhi yongezwa kwi-flavour emnandi.
5. I-oyile ye-olivu: Ioli yeoli isoloko isetyenziselwa ukugudisa i-hummus kwaye yongeze incasa eyongezelelweyo.
6. Iziqholo: Iziqholo ezifana ne-cumin, i-paprika kunye netyuwa zongezwa ngokuthanda.

ukulungiselela: Ukwenza i-hummus, i-puree i-chickpeas, i-tahini, ijusi yelamuni, igalikhi, kunye neziqholo kwi-blender okanye iprosesa yokutya de ibe ne-creamy consistency. Amanzi anokongezwa njengoko kuyimfuneko ukufezekisa ukuhambelana okufunwayo. Emva koko i-hummus ifakwe kwisitya, igalelwe ioli yeoli kwaye ihlotshiswe ngeziqholo ezongezelelweyo okanye imifuno ukuba ifunwa.

Khonza: I-Hummus idla ngokusetyenziswa njengediphu yesonka esicaba okanye ipita. Isenokusetyenziswa njengokwandiswa kweesandwich okanye ukusonga. Ngokwesiko, i-hummus ihlotshiswe ngeoli yeoli kunye ne-pinch ye-paprika. Imifuno emitsha njengeminqathe, iikomkomere kunye neepepile nazo zithandwa kakhulu kwi-hummus.

I-Hummus ayimnandi nje kuphela, kodwa inempilo. Ityebile kwiprotheyini, ifayibha, iivithamini kunye neeminerali kwaye ngoko ke lukhetho olulungileyo lokutya okunesondlo. I-Hummus ikwayindlela ethandwayo ye vegan kunye nemifuno kuba ayinazo naziphi na iimveliso zezilwanyana.

Kwiminyaka yakutshanje, i-hummus iye yanda kakhulu kwihlabathi jikelele kwaye ayixabiswanga kuphela kwi-Cuisine yaseMbindi Mpuma kodwa nakwezinye izithethe ezininzi zokupheka. Kukunyanga okuguquguqukayo kunye okumnandi ekulula ukwenza ekhaya.

30. Zeytinyağli Domates Dolmasi

"I-Zeytinyağlı Domates Dolması" sisikhanyiso esimnandi saseTurkey apho iitumato zigalelwe isiqholo serayisi egalelwe ioli yomnquma. Esi sidlo siyinxalenye ethandwayo yokutya kwaseTurkey kwaye sidla ngokusetyenziswa njenge-appetizer okanye i-side dish. Nalu ulwazi malunga nayo:

Zutaten: Izithako eziphambili zeZeytinyağlı Domates Dolması zezi:

1. Iitumato: Iitumato ezinkulu, ezivuthiweyo zisetyenziselwa esi sidlo kwaye zinemingxuma ukuze zenze indawo yokuzaliswa.
2. Irayisi: Irayisi yengqolowa ephakathi isetyenziselwa ukuzaliswa. Kufuneka ihlanjwe kwaye ikhutshwe kuqala.
3. Itswele: I-anyanisi ihlanjululwe kakuhle kwaye ifakwe kwioli yeoli ukuze yongeze ukunambitheka ekuzaliseni.
4. Iziqholo: Iziqholo ezifana ne-mint, iparsley, i-peppermint, ityuwa kunye nepepile zisetyenziselwa ukuzaliswa.
5. ijusi yelamuni: Ijusi yelamuni entsha yongezwa ukunika isitya incasa ehlaziyayo.
6. I-oyile ye-olivu: Ioyile yomnquma enyulu eyongezelelweyo isetyenziswa ngesisa ukuqhola iitumato kwaye ibanike incasa etyebileyo.

ukulungiselela: Ukulungiselela i-Zeytinyağlı Domates Dolması, iitumato zikhutshiwe ngokusika indawo ephezulu kwaye isuse ngononophelo ngaphakathi ngecephe. Ukuzaliswa kwenziwa kwirayisi ehlanjwe, i-anyanisi eqoshiwe, izityalo ezitsha, iziqholo kunye nejisi lemon. Iitumato zizaliswe ngoku kuzaliswa.

Iitumato ezifakwe ebhodweni, zigalelwe ngeoli yeoli kwaye zixutywe ngokukhawuleza kude kube lula kwaye ukuzaliswa kuphekwe. Ngexesha le-stewing, iitumato zithatha i-flavour yeoli yeoli kunye nokuzalisa kwaye ibe yithenda kwaye ivumba.

Khonza: I-Zeytinyağlı Domates I-Dolması idla ngokunikezelwa kwiqondo lobushushu begumbi okanye ipholile kancinci. Inokonwabela yodwa okanye njengesitya esisecaleni kwezinye izitya zaseTurkey. Ihlala ihonjiswe ngokufafaza imifuno esandul' ukunqunyulwa okanye izilayi ze-lemon ukuphucula incasa.

Esi sidlo asimnandi nje kuphela kodwa sisempilweni njengoko sinezithako ezininzi ezintsha kunye neoyile yomnquma. Lukhetho oludumileyo kwi-Turkish cuisine kwaye ihlala ikho kwisidlo sangokuhlwa sosapho kunye nezihlandlo zolonwabo.

31. Zeytinyağlı Barbunya

"I-Zeytinyağlı Barbunya" sisidlo saseTurkey sakudala esenziwe ngeembotyi zeborlotti ezintsha eziqhotyiswe ngeoyile yomnquma kwaye zinongwe ngeziqholo kunye nemifuno. Esi sidlo sodidi lwezitya ze "Zeytinyağlı", okuthetha ukuba silungiswe ngeoyile yomnquma kwaye sihlala sisenziwa njenge-appetizer okanye isitya esisecaleni. Nalu ulwazi malunga nayo:

Zutaten: Izithako eziphambili zeZeytinyağlı Barbunya zezi:

1. Iimbotyi zeBarbunya: Ezi mbotyi ezikhethekileyo ze-borlotti ziyintliziyo yesitya. Zidla ngokusetyenziswa zintsha kwaye kufuneka ziphekwe phambi kokuba zilungiswe.
2. Itswele: I-anyanisi inqunyulwe kakuhle kwaye ifakwe kwioli yeoli ukuze yongeze i-flavour kwi-sauce.
3. Igalikhi: I-garlic egayiweyo iyaxutywa kunye ne-anyanisi ukuze yongeze incasa emnandi.
4. Iitumato: Iitumato ezivuthiweyo ziyanqunyulwa kwaye zidibene neembotyi ukwenza isosi.
5. Iziqholo: Iziqholo ezifana ne-paprika, ityuwa kunye nepepile zisetyenziselwa incasa eyongeziweyo.
6. ijusi yelamuni: Ijusi yelamuni entsha yongezwa ukunika isitya incasa ehlaziyayo.
7. I-oyile ye-olivu: Ioyile yomnquma enyulu eyongezelelweyo isetyenziswa ngesisa ukuqhola iimbotyi kwaye ibanike incasa etyebileyo.

ukulungiselela: Ukulungiswa kwe-Zeytinyağlı Barbunya kuqala ngokupheka iimbotyi ze-borlotti ezintsha. Iimbotyi ziphekwa de zithambile kodwa zigcina ukumila kwazo. Okwangoku, i-anyanisi kunye negalikhi zifakwe kwioli yeoli kuze kube yigolide. Emva koko utamatisi oqoshiwe, iziqholo kunye nejisi lemon zongezwa kwaye i-sauce iphekwe ide ihluthe.

Iimbotyi eziphekiweyo zongezwa kwi-sauce kwaye ziboshwe kancinci ukuze i-flavour idibanise kwaye iimbotyi zifakwe kakuhle.

Khonza: I-Zeytinyağlı Barbunya ihlala ihanjiswa kwiqondo lobushushu begumbi okanye ipholile kancinci. Inokwenziwa njenge-appetizer okanye i-side dish. Ngaphambi kokukhonza, isoloko ihonjiswe nge-pinch yemifuno emitsha okanye izilayi ze-lemon ukuphucula incasa.

Esi sidlo asimnandi nje kuphela kodwa sisempilweni njengoko sinezithako ezininzi ezintsha kunye neoyile yomnquma. Ngumzekelo oqhelekileyo we-Turkish "Zeytinyağlı" cuisine kwaye ihlala yonwatyelwa kwisidlo sangokuhlwa sosapho kunye nezihlandlo zolonwabo.

32. Haydari

"I-Haydari" yi-appetizer yaseTurkey emnandi okanye idiphu eyenziwe ngeyogathi, ikonofile, imifuno emitsha kunye neziqholo. Le diphu ihlaziyayo kunye nekhrimu idla ngokusetyenziswa njengesitya esisecaleni kwizitya ezahlukeneyo zaseTurkey kwaye ithandwa kakhulu ngenyama eyojiweyo okanye njengediphu yesonka esicaba okanye imifuno. Nalu ulwazi malunga noHaydari:

Zutaten: Izithako eziphambili zeHaydari zezi:

1. Iyogathi: I-yogurt isiseko se-Haydari kwaye ibonelela nge-creamy texture. I-Turkish cuisine isebenzisa i-yogurt enomxholo ophezulu wamafutha ukuphucula ukuhambelana.
2. Igalikhi: Igalikhi egayiweyo yongezwa kwincasa emnandi. Isixa sinokwahluka ngokuxhomekeke kwincasa yomntu.
3. Amachiza amatsha: Izityalo ezitsha ezifana ne-mint, i-parsley kunye ne-dill ziyanqunyulwa kwaye zongezwa ukuphucula incasa.
4. Iziqholo: Iziqholo ezifana netyuwa kunye nepepile zongezwa ukwenzela incasa.
5. I-oyile ye-olivu: Ioli ye-olive eyongezelelweyo idla ngokugalelwa phezu kwendawo ye-haydari ukuze inike incasa ecebileyo kwaye iyenze ibonakale.

ukulungiselela: Ukwenza uHaydari kulula kwaye kufuna amanyathelo ambalwa kuphela. I-yogurt ifakwe kwisitya kwaye ixutywe negalikhi, imifuno eqoshiwe kunye neziqholo. Umxube uxutywe kakuhle de ube bukhrim.

Ngaphambi kokukhonza, i-Haydari ifakwe kwisitya kwaye igalelwe ioli yeoli. Ikwahlala ihonjiswe ngemifuno eyongezelelweyo enqunqwe okanye i-paprika ukunyusa incasa kunye nomboniso.

Khonza: I-Haydari idla ngokusetyenziswa njenge-appetizer okanye idiphu kwaye ihamba kakuhle nenyama eyosiweyo, isonka sepita okanye imifuno. Inokuthi ihanjiswe njengesitya esisecaleni kunye nezinye izitya zaseTurkey ezifana ne-kebabs okanye i-lahmacun. Le diphu ihlaziyayo ithandwa kakhulu ngeentsuku ezishushu njengoko ipholile kwaye ihlaziya.

I-Haydari sisidlo esithandwayo kwi-cuisine yaseTurkey kwaye ihlala yonwabela kwimicimbi yentlalontle, isidlo sangokuhlwa sosapho kunye neeresityu. Kulula ukuyilungisa kwaye inika indlela emnandi yokonwabela incasa ye-cuisine yaseTurkey.

33. Sucuk

"I-Sucuk" yisoseji yaseTurkey eyaziwa ngokuba yincasa yayo ekrakra kunye nevumba elimnandi. Le sausage eyomileyo yenziwe kwinyama yenkomo kwaye ifakwe iziqholo ezahlukeneyo, ngakumbi igalikhi kunye ne-paprika. Umxube ke uhlohlwa kwi-casings kwaye umoya womiswe de uqine. Nalu ulwazi malunga neSucuk:

Zutaten: Izithako eziphambili zesucuk zezi:

1. Inyama yenkomo engumgubo: Inyama yenkomo ephantsi yeyona nto iphambili kwi-sucuk kwaye idla ngokwenziwa ngenyama ekumgangatho ophezulu.
2. Igalikhi: Ikonofile egayiweyo yongezwa ukunika i-sucuk incasa yayo.
3. Umgubo wePaprika: I-paprika powder, ngakumbi i-paprika powder eshushu, isetyenziselwa ukunika i-sausage inqaku layo elimnandi.
4. Ityuwa kunye neziqholo: Ityuwa kunye neziqholo ezahlukeneyo ezifana ne-cumin, i-oregano kunye nepepper zisetyenziselwa ukunambitheka okongeziweyo.

ukulungiselela: Ukulungiselela i-sucuk kuqala ngokwenza umxube we-seasoning. Inyama yenkomo ephantsi ixutywe kakuhle kunye ne-clove yegalikhi eqoshiwe, i-paprika powder kunye neziqholo. Emva koko umxube ufakwe kwi-casings yendalo kwaye unqunywe ubude obulinganayo. Iisoseji ke zomiswa ngomoya ukuze zandise amandla azo kwaye zigxininise iincasa.

Khonza: I-Sucuk ihlala inqunyulwa kancinci kwaye iqhotyiswe okanye ifakwe epanini ngaphandle kweoyile eyongezelelweyo. Ihlala isetyenziswa njenge-appetizer okanye i-side dish kwaye ihamba kakuhle kunye ne-pita isonka, iitumato kunye namakhukhamba. Isoseji enesiqholo ikwasisithako esithandwayo kwizitya ezahlukeneyo zaseTurkey, kubandakanya i-pide (i-pizza yaseTurkish), i-menemen (amaqanda aqhekekileyo aseTurkey) kunye ne-börek (iipayi ezizaliswe yintlama).

I-Sucuk ithandwa kakhulu kwi-Turkish cuisine ngenxa yencasa yayo enkulu kunye nokuguquguquka. Yeyona nto ithandwayo kwiindawo zokoja inyama, kwiipikiniki nakwiminyhadala yentlalontle.

34. Umxholo

"I-Topik" yinto ekhethekileyo yaseTurkey eyenziwe ngee-chickpeas ezityumkileyo. Lo mxube utyetyiswe ngeziqholo ezahlukeneyo kunye neencasa kwaye wenze iibhola ezincinci okanye iipatties. I-Topik ihlala isetyenziswa njenge-appetizer okanye i-mezze kwi-cuisine yaseTurkey. Nalu ulwazi malunga neTopik:

Zutaten: Izithako eziphambili zeTopik zezi:

1. Ii-ertyisi: Ii-chickpeas ziphekwa kuqala kwaye zigutywe zibe yintlama ukwenza isiseko se-topical.
2. Igalikhi: I-garlic egayiweyo yongezwa ukunika i-topical incasa yayo.
3. Ilamuni: Ijusi yelamuni entsha yongezwa kwiasidi kunye nencasa.
4. Iziqholo: Iziqholo ezahlukahlukeneyo ezifana ne-kumin, i-paprika kunye ne-cayenne pepper zisetyenziselwa ukongeza iziqholo kwi-topical.
5. Tahini: I-Tahini, intlama eyenziwe ngembewu yesesame yomhlaba, ihlala yongezwa ukuphucula ukuthungwa kunye nencasa.

ukulungiselela: Ukulungiselela i-Topik iqala ngokupheka i-chickpeas, ilandelwa ngokwenza i-paste kwi-chickpeas ephekiweyo, i-garlic, ijusi ye-lemon, iziqholo kunye ne-tahini. Le nhlama iye yenziwa ibe ziibhola ezincinci kwaye ngamanye amaxesha ifafazwe ngamandongomane anqunqiweyo okanye iparsley. Iibhola zinokuthi zihlanjululwe kwioli yeoli yokongeza incasa kunye nokufuma.

Khonza: I-Topik idla ngokusetyenziswa njenge-appetizer okanye i-mezze kwaye ihamba kakuhle kunye ne-flatbread okanye i-pita. Idla ngokusetyenziswa kunye nemifuno emitsha efana neetumato, iikomkomere kunye neminquma. Iibhola ze-chickpea eziqholiweyo zisnack ezidumileyo kwiminyhadala yentlalontle okanye njenge-appetizer kwiindawo zokutyela.

I-Topik sisidlo esimnandi nesinencasa kwisidlo saseTurkey kwaye sikholisa ukonwabela abathandi bemezze yaseTurkey. Yisnack eguquguqukayo kwaye yindlela entle yokonwabela incasa ye-cuisine yaseTurkey.

35. Fava

"I-Fava" sisidlo semveli saseTurkey esenziwe ngembotyi ezomisiweyo zaza zaxotywa emthubi okanye eziluhlaza. Ezi mbotyi ziyaphekwa, zicudiswe kwaye zigalelwe iziqholo ezahlukeneyo kunye neencasa ukwenza isidudu esikhrim okanye ipuree. I-Fava ihlala isetyenziswa njenge-appetizer okanye i-mezze kwi-cuisine yaseTurkey. Nalu ulwazi malunga neFava:

Zutaten: Izithako eziphambili zefava zezi:

1. Iimbotyi zomisiweyo: Iimbotyi ezityheli okanye eziluhlaza zisetyenziselwa i-fava. Ezi zivame ukuxotyulwa phambi kokupheka.
2. Igalikhi: Igalikhi egayiweyo yongezwa ukunika ifava incasa yayo.
3. I-oyile ye-olivu: Ioli ye-olive eyongezelelweyo isetyenziselwa ukunika i-fava ukuthungwa okucebileyo kunye ne-flavour.
4. Ilamuni: Ijusi yelamuni entsha yongezwa kwiasidi kunye nencasa.
5. Iziqholo: Iziqholo ezahlukahlukeneyo ezifana nekumin, ipaprika, nepepile yecayenne zisetyenziselwa ukongeza incasa kwifava.

ukulungiselela: Ukulungiselela i-fava kuqala ngokupheka iimbotyi ezihlutshiweyo ezihlutyiweyo zide zibe zithambe. Emva koko iimbotyi eziphekiweyo zihlanjululwe ukuze zenze i-puree egudileyo. Ngexesha lokuhlanjululwa, igalikhi, ioli yeoli, ijusi yelamuni, kunye neziqholo zongezwa ukuze kuphuculwe incasa kunye nokwakheka. I-puree ke ifakwe i-chilled kwaye inokuthi igalelwe ioli yeoli okanye ihlotshiswe ngemifuno emitsha ngaphambi kokukhonza.

Khonza: I-Fava idla ngokusetyenziswa njenge-appetizer okanye i-mezze kwaye ihamba kakuhle kunye ne-flatbread okanye i-pita. Idla ngokusetyenziswa kunye nemifuno emitsha efana neetumato, iikomkomere kunye neminquma. I-creamy puree yi-snack ethandwayo kwimicimbi yentlalontle okanye njenge-appetizer kwiindawo zokutyela.

I-Fava sisidlo esimnandi nesinekhrimu kwi-cuisine yaseTurkey kwaye ikholisa ukonwabela abathandi bemezze yaseTurkey. Yindlela entle yokonwabela incasa yokutya kwaseTurkey kwaye ukonwabele i-appetizer emnandi okanye isitya esisecaleni.

36. Midye Dolma

"I-Midye Dolma" sisitya se-mezze saseTurkey esidumileyo esiquka iimbaza ezixutyiweyo. La maqokobhe adla ngokugalelwa umxube werayisi enongwe kunye nezithako ezinevumba elimnandi emva koko agalelwe ngomphunga okanye abhakwe. I-Midye Dolma sisidlo esimnandi kwaye esinentliziyo esihlala sisenziwa njenge-appetizer okanye i-snack. Nalu ulwazi malunga noMidye Dolma:

Zutaten: Izithako eziphambili zeMidye Dolma zezi:

1. Iimbaza: Iimbaza ezintsha zisetyenziselwa ukulungiselela iMidye Dolma. Amaqokobhe avulwa, acocwe kwaye alungiselelwe ukufumana ukuzaliswa.
2. Irayisi: Irayisi emide idla ngokusetyenziswa kwaye ityetyiswe ngeziqholo kunye nencasa.
3. Itswele: I-anyanisi eqoshiwe yongezwa ukuphucula incasa kunye nokuthungwa.
4. Iparsley: I-parsley entsha idla ngokunqunyulwa kwaye yongezwa ekuzaliseni.
5. Iziqholo: Iziqholo ezahlukeneyo ezifana nepepile, i-paprika kunye ne-peppermint zisetyenziselwa ukongeza incasa ekuzaliseni.

ukulungiselela: Ukulungiselela iMidye Dolma iqala ngokulungiselela ukuzaliswa. Ilayisi ixutywe ne-anyanisi eqoshiwe, iparsley, iziqholo kunye neziqholo. Emva koko amaqokobhe avulwa kwaye ukuzaliswa kufakwe ngononophelo kwiqokobhe ngalinye. Amaqokobhe agalelwe umphunga aphekwe de aphekwe kwaye ukuzaliswa kuphekwe.

Khonza: I-Midye Dolma idla ngokusetyenziswa njenge-appetizer okanye i-mezze kwaye inokuhonjiswa nge-lemon wedges okanye i-sauce ye-yogurt yegalikhi. Iimbaza zidla ngokuphakelwa ngokulandelelana okanye ngesitya kwaye zisisishwamshwam esidumileyo kwiminyhadala okanye kwiindawo zokutyela zaselwandle.

IMidye Dolma yeyona nto imnandi kwaye imnandi yaseTurkey yonwatyelwa ngabathandi bembaza kunye nabalandeli bemezze yaseTurkey ngokufanayo. Yindlela entle yokuva incasa yokutya kwaseTurkey kwaye ukonwabele i-appetizer eyodwa.

37. Saksuka

"I-Şakşuka" sisidlo semifuno saseTurkey esiquka imifuno eyahlukeneyo eqhotsiweyo okanye ebilisiweyo esetyenziswe kwi-sauce ye-tomato ebabayo. Esi sidlo sisidlo esithandwayo okanye i-mezze kwi-Turkish cuisine kwaye inokutyiwa ishushu okanye ibanda. Nalu ulwazi malunga ne-Şakşuka:

Zutaten: Izithako eziphambili zeŞakşuka zezi:

1. Isityalo seqanda: Ii-eggplants zivame ukunqunyulwa zibe yi-cubes kwaye ziqhotswe de zibe zithambile.
2. I-Paprika: Iipepper nazo zinqunywe kwiikhabhi kwaye ziqhotyiswe.
3. Uzucchini: I-Zucchini inokunqunyulwa ibe ngamacube kwaye iqhotswe okanye ibilisiwe.
4. Iitumato: Utamatisi yinxalenye ebalulekileyo ye-tomato sauce ejikeleze isitya.
5. Igalikhi: I-garlic egayiweyo yongezwa ukunika i-Şakşuka incasa yayo.
6. Isosi yetumato: Isosi yetumata enesiqholo eyenziwe kwintlama yetumata, izinongo kunye nezinongo.
7. Iziqholo: Iziqholo ezahlukeneyo ezifana ne-paprika, ikumin kunye netshilisi zisetyenziselwa ukongeza incasa kwisosi.

ukulungiselela: Ukulungiswa kwe-Şakşuka kuqala ngokutshiza okanye ukubilisa imifuno eyahlukeneyo kude kube lula. Okwangoku, i-tomato sauce ilungiselelwe ngokuxuba i-tomato paste, igalikhi kunye neziqholo. Imifuno eqhotsiweyo okanye ebilisiwe ixutywe kunye ne-tomato sauce kwaye isitya sihanjiswa.

Khonza: I-Şakşuka idla ngokusetyenziswa njengesitya esisecaleni okanye i-mezze kwaye inokutyiwa ishushu okanye ibanda. Ihamba kakuhle nge-flatbread okanye i-pita kwaye inokuhonjiswa ngamagqabi amatsha okanye i-lemon wedges.

I-Şakşuka sisidlo semifuno esimnandi nesineziqholo kwi-cuisine yaseTurkey kwaye ihlala yonwatyelwa ngabathandi be-mezze yaseTurkey. Yindlela entle yokonwabela incasa ye-Turkish cuisine kwaye wonwabele isitya esiguquguqukayo esisecaleni.

38. Karides Guvec

I-“Karides Güveç” sisidlo saseTurkey esithandwayo esenziwe kwi-shrimp (karides) kwisosi yetumato ebabayo. Isitya sinikwa kwimbiza yodongwe ekhethekileyo, ekwabizwa ngokuba yigüveç, kwaye yosiwe de ishrimps ibenejusi kwaye isosi inevumba elimnandi. Nalu ulwazi malunga noKarides Güveç:

Zutaten: Izithako eziphambili zeKarides Güveç zezi:

1. I-shrimp: I-shrimp entsha idla ngokusetyenziswa, kunye neegobolondo ezisusiweyo kwaye amathumbu asuswe.
2. Iitumato: Iitumato ezintsha okanye i-tomato paste zisetyenziselwa ukulungisa i-tomato sauce.
3. Itswele: I-anyanisi eqoshiwe yongezwa kwi-flavour kunye nokuthungwa.
4. Igalikhi: I-garlic eqoshiwe isetyenziselwa ukunika isitya incasa enevumba elimnandi.
5. Iziqholo: Iziqholo ezahlukeneyo ezifana ne-paprika, ikumin kunye nepepile yecayenne zisetyenziselwa ukongeza incasa kwisosi.
6. I-oyile ye-olivu: Ioli ye-olive eyongezelelweyo isetyenziselwa ukwandisa incasa kunye nokuthungwa.

ukulungiselela: Ukulungiswa kweKarides Güveç kuqala nge-anyanisi e-sautéing kunye negalikhi kwioli yeoli. Emva koko i-shrimp yongezwa kwaye ifakwe ngokufutshane. I-tomato sauce, iziqholo kunye ne-tomato paste yongezwa kwaye yonke into ixutywe kakuhle. Emva koko umxube ufakwa kwisitya sodongwe okanye i-güveç dish kwaye ubhaka kwi-oven de i-shrimp ivuthwe kwaye i-sauce ihluthe.

Khonza: I-Karides Güveç idla ngokusetyenziswa ngokuthe ngqo kwisitya sodongwe okanye isitya se-güveç. Inokuthi ihanjiswe ngesonka se-pita esitsha okanye irayisi kwaye ihlala ihonjiswe nge-lemon wedges kunye nemifuno emitsha.

I-Karides Güveç sisidlo esimnandi esiphethe incasa ye-cuisine yaseTurkey. Yindlela enkulu yokunandipha i-shrimp entsha kwaye ungcamle i-sauce ye-tomato sauce.

39. Muecver

"I-Mücver" sisidlo esithandwayo saseTurkey esenziwe kwimifuno enqunqiweyo, ngakumbi i-zucchini (kabak) okanye isipinashi (ispanak), kunye neziqholo ezahlukeneyo. Lo mxube wenziwa ube ngamaqebengwana amancinci kwaye uqhotyiswe kude kube mdaka wegolide kunye ne-crispy. Nalu ulwazi malunga noMücver:

Zutaten: Izithako eziphambili zeMücver zezi:

1. Zucchini okanye isipinatshi: I-zucchini entsha okanye amaqabunga esipinashi asetyenzisiweyo, kuxhomekeke kwiyiphi i-variant yesitya elungiswayo.
2. Itswele: I-anyanisi eqoshiwe yongezwa ukuphucula incasa kunye nokuthungwa.
3. Amaqanda: Amaqanda asebenza njenge-agent ebophelelayo kumxube kwaye ancede ukubamba iikeyiki kunye.
4. Umgubo: Umgubo wenjongo yonke usetyenziselwa ukujiya umxube kunye nokubumba iikeyiki.
5. Iziqholo: Iziqholo ezahlukahlukeneyo ezifana ne-cumin, i-paprika kunye ne-peppermint zisetyenziselwa ukongeza incasa kumxube.
6. Amachiza: Izityalo ezitsha ezifana neparsley okanye idill zihlala zinqunyulwa kwaye zongezwa kumxube.
7. Umgubo wokubhaka: Umgubo wokubhaka ngamanye amaxesha usetyenziselwa ukwenza iikeyiki zeMücver zibe lula kwaye zibe nomoya.

ukulungiselela: Ukulungiselela i-Mücver kuqala ngokugraya i-zucchini okanye ukunqunqa isipinatshi. Emva koko imifuno iyakhanywa ukuze isuse ukufuma okugqithisileyo. Emva koko i-anyanisi eqoshiwe, amaqanda, umgubo, iziqholo, izityalo kunye ne-powder ngokunokwenzeka yokubhaka yongezwa kumxube wemifuno. Yonke into ixutywe ngokucokisekileyo ukufumana ubunzima obufanayo.

Inyama eyosiweyo: Umxube weMücver wenziwa ube ziikeyiki ezincinci ezisicaba kwaye ziqhotyiswe ngeoli eshushu de ibe bugolide bumdaka kwaye buqabe kumacala omabini.

Khonza: I-Mücver idla ngokuhanjiswa ishushu kwaye inokuhonjiswa ngesosi yeyogathi okanye ukucudiswa kwejusi yelamuni. Yi-appetizer ethandwayo okanye i-mezze kwi-cuisine yaseTurkey kwaye inokukonwatyelwa njenge-snack.

I-Mücver sisidlo esimnandi kwaye kulula ukusilungisa esithwala incasa yokutya kwaseTurkey. Yeyona ndlela ilungileyo yokusebenzisa imifuno yexesha elithile kwaye wenze amaqebengwana amnandi, akhrisimesi.

Iisuphu zaseTurkey

Ibali malunga neesuphu zaseTurkey

Kwi-cuisine yaseTurkey, isuphu "inxilile". ETurkey, kuqhelekile ukutya isuphu, ngesiTurkey Çorba, isidlo sakusasa. Yonke ilali enkulu inekhitshi lesuphu yasekhaya "Çorbacı" ebonelela ngeesuphu ezahlukeneyo imini yonke. Ewe, kuphela izonka ezimhlophe ezitsha ezihamba kakuhle nale nto. Ekubeni isobho sityebile kakhulu kwizithako, ziyakuzalisa kwaye zikunike amandla osuku.

Isaladi yaseTurkey

Iisaladi zivame ukulungiswa kwi-marinade yeoli yeoli kunye nejisi lemon.

Ukutya kwaseTurkey kunye nenyama, intlanzi kunye nokutya kwemifuno

I-cuisine yaseTurkey iyahluka. Kwiivenkile zokutyela, izitya zenyama zidla ngokunikwa irayisi/i-bulgur, iitumato, iipepile ezigcadiweyo kunye nelethisi. I-Kebab mhlawumbi isitya esidumileyo saseTurkey kwaye akufanele sidideke kunye ne-doner kebab, eyasungulwa eJamani. Kebab okanye kwakhona Kebab ligama elidityanisiweyo lezidlo zenyama ezahlukeneyo ukusuka kwitakane ukuya kwinyama yenkomo ukuya kwigusha yegusha - ikakhulu yosiwe okanye ephakwa kwiskewer (şiş). Kukho iinguqulelo ezininzi ze-kebab eTurkey.

Ukutya kwesitrato saseTurkey - ngaphezu kwe-kebabs yabaxhasi

Izimuncumuncu zaseTurkey, iilekese kunye neelekese

I-Turkish Snacks: Iziqhamo ezomileyo, iiNti kunye nembewu

Iziselo zaseTurkey