120 Izitsha Zangempela ZaseTurkey: Uhambo Lokudla - 2024

Izidlo zangempela zaseTurkey: Zitholele izibiliboco eziyi-120 ohambweni lwethu lokupheka

Uyemukelwa ohambweni lwethu lokupheka emhlabeni othakazelisayo wezitsha zangempela zaseTurkey! I-Turkish cuisine iyinqolobane yamagugu egcwele ukunambitheka, izinongo namasiko apheleliswe emakhulwini eminyaka. Kulesi sihloko sizokuthatha ohambweni lokutholwa kokuthola lapho sizokwethula izitsha eziyi-120 ezingenakulibaleka ezivela eTurkey.

I-Turkish cuisine yaziwa kabanzi ngokuhlukahluka kwayo nokuba yinkimbinkimbi. Ihlanganisa amathonya ezifundeni ezahlukene zezwe, kusukela ogwini lwaseMedithera kuya ezintabeni zase-Anatolian futhi kusukela Istanbul ogwini loLwandle Olumnyama. Umphumela uba uhla oluhlaba umxhwele lwama-flavour nezitsha zokujabulisa ulwanga ngalunye.

Lolu hambo lwe-Culinary luzokuyisa emhlabeni wokupheka waseTurkey, lapho isiko nokuqamba okusha kuhlangana khona ngokuhambisana. Ngeke sethule kuphela izitsha ezinhle kakhulu, kodwa futhi nezindaba namasiko ahambisana nazo. Lungiselela ukukhulisa isifiso sakho sokudla futhi ugqugquzelwe izitsha zangempela zaseTurkey esikulungiselele zona.

Ibhulakufesi laseTurkey: Jabulela izinhlobonhlobo nama-flavour wesidlo sasekuseni saseTurkey

Ibhulakufesi laseTurkey, elibuye laziwe ngokuthi i-Kahvaltı, idili lezinzwa, eliletha ingcebo yezinongo, izinongo nezitsha zangempela etafuleni lakho.

1. Kahvaltı tabağı

I-“Kahvaltı tabağı” noma “i-Serpme” ibhulakifesi iwukudla kwangempela futhi iyinhlanganisela emnandi yezidlo zasekuseni zaseTurkey zangempela. Endaweni yokudlela yezinga eliphezulu, uzophathwa ngezitsha ezincane ezihlukene ezinikeza izinhlobonhlobo zephunga elimnandi nama-flavour. Lolu qwembe luyisibonelo sempatho yaseTurkey futhi likumema ukuthi uhlole ukuhlukahluka kwezwe okuphekwe.

I-“Kahvaltı tabağı” iyidili langempela lemizwa. Kulolu qweqwe uzothola okukhethiwe koshizi abahlukene, kusukela kokumnene kuya kokubabayo. Iminqumo, kokubili emnyama nokuluhlaza, yengeza ukuthinta okunethezeka kwasekuseni, kuyilapho utamatisi omusha namakhukhamba kunikeza ushintsho oluqabulayo.

Amasoseji nezingcezu ezithambile ze-sucuk, isoseji likagalikhi waseTurkey, engeza ukuthinta okumnandi. Uzothola futhi ukuthi lolu qwembe luhlanganisa amasaladi ahlukahlukene njenge-arugula ne-lettuce yewundlu, ehlinzeka ngengxenye enempilo.

I-icing kulolu qwembe olumnandi ngokuvamile iqanda elithosiwe noma i-omelet elungiselelwe ngokuthanda kwakho. Lesi sidlo sasekuseni sivame ukuhlinzekwa ngesinkwa esisha noma i-pide ukuze ukwazi ukucwilisa ama-flavour amnandi oqweqwe.

I-“Kahvaltı tabağı” noma “i-Serpme” ibhulakufesi iwubufakazi bokwehlukahlukana nokunotha kokudla kwaseTurkey. Ikumema ukuthi uzwe ubumnandi basekuseni baseTurkey futhi ujabulele ukunambitheka okucebile kwaleli zwe. Gxila emhlabeni wesidlo sasekuseni sase-Turkish futhi uzwe umoya wokungenisa izihambi nokudla kwase-Turkey kulolu qweqwe olungalibaleki.

2. Pekmez

I-“Pekmez” iyisiraphu emnandi, eisiraphu esetshenziswa kakhulu ku-cuisine yaseTurkey, eyenziwe ngejusi yezithelo ejiyile, ikakhulukazi ijusi yamagilebhisi. Lesi siraphu yemvelo silungiswa ngendlela yendabuko ngokubilisa ijusi isikhathi eside kuze kube yilapho ifinyelela ukuvumelana okufunayo. I-coagulant efana nomlotha wokhuni noma imbewu ye-carob yomhlabathi ivame ukungezwa ngesikhathi sokukhiqiza ukuze isize ekujikeni.

I-Pekmez ayaziwa kuphela ngokunambitheka kwayo okumnandi nokucebile, kodwa futhi nokusetshenziswa kwayo okuhlukahlukene ku-cuisine yaseTurkey. Nakhu okunye ukusetshenziswa okuvamile kwe-Pekmez:

1. Ukudla kwasekuseni: I-Pekmez ivame ukukhonzwa njengesengezo esimnandi ekudleni kwasekuseni kwaseTurkey. Ingasakazwa ngesinkwa esisha noma i-pide futhi ijabulele nge-tahini (sesame paste).
2. Okuthatha indawo kashukela: Kwezinye izindlela zokupheka zendabuko, i-pekmez isetshenziswa esikhundleni semvelo sikashukela ukwengeza ubumnandi nama-flavour.
3. Amasoso nama-marinade: I-Pekmez ingasetshenziswa futhi kumasoso nama-marinades ezitsheni zenyama noma njengesithako ezitsheni ezinoshukela njengama-dessert namakhekhe.
4. Izinzuzo Zezempilo: I-Pekmez ivamise ukuhlonishwa ngezinzuzo zayo zezempilo. Kukholakala ukuthi inothile nge-iron nezinye izakhamzimba ngakho-ke ingasiza ekuthuthukiseni impilo.

Izinhlobonhlobo ze-pekmez zisukela ku-pekmez yamagilebhisi (Üzüm Pekmezi) ukuya kwe-pomegranate pekmez (Nar Ekşisi). Uhlobo ngalunye lunokunambitheka kwalo okuhlukile futhi lungasetshenziswa kuye ngokuthi iresiphi kanye nezinto ezithandwa nguwe.

3. Iminqumo

Iminqumo iyingxenye ebalulekile yokudla kwaseTurkey futhi idlala indima ebalulekile ezitsheni eziningi. E-Turkey, iminqumo ijatshulelwa ngezindlela ezahlukahlukene, kungaba njenge-appetizer, i-snack noma isithako ezitsheni ezahlukahlukene. Nalu ulwazi olubalulekile mayelana neminqumo e-Turkish cuisine:

1. Izinhlobo zeminqumo: Kunezinhlobo ezahlukene zeminqumo eTurkey, kuhlanganise neminqumo emnyama neluhlaza. Izinhlobonhlobo zingahlukahluka kuye ngokuthi isifunda kanye nezinga lokuvuthwa. Izinhlobo ezidumile iminqumo ye-"Halep" eluhlaza kanye neminqumo ye-"Gemlik" emnyama.
2. Ibhulakufesi laseTurkey: Ama-Olive ayingxenye ebalulekile yesidlo sasekuseni saseTurkey esaziwa ngokuthi “Kahvaltı”. Zivame ukuphakelwa noshizi, utamatisi, ukhukhamba nesinkwa esisha. Ama-Olive angeza ukuthinta kwenhliziyo kwasekuseni.
3. I-Meze: Iminqumo nayo iyisithako esibalulekile ku-meze, iziqalo ezihlukene zokudla kwaseTurkey. Ngokuvamile ukunikezwa izinongo namakhambi ahlukahlukene, iminqumo efakwe emanzini anosawoti iyisengezo esimnandi kumapuleti e-meze.
4. Izitsha ze-Olive: I-Turkish cuisine nayo inezitsha ezisebenzisa iminqumo njengesithako esiyinhloko. Isibonelo sithi “Zeytinyağlı Enginar,” isidlo esenziwe ngezinhliziyo ze-artichoke okuphekwe ngamafutha omnqumo kanye neminqumo.
5. Ukudla okulula nokudla komgwaqo: Ungathenga ama-olives afakwe emanzini anosawoti emadolobheni amaningi nasezimakethe zaseTurkey. Ziphinde zibe isithako esidumile kumasemishi nama-doner kebabs.
6. Amafutha e-Olive: I-Turkey nayo yaziwa ngamafutha ayo omnqumo wezinga eliphezulu. Esetshenziswa kokubili ekuphekeni nasekunakekeleni isikhumba, amafutha omnqumo aseTurkey aziswa ngekhwalithi yawo kanye nokunambitha.

Iminqumo iyisithako esibalulekile hhayi kuphela ku-cuisine yaseTurkey, kodwa nakuwo wonke ukudla kwaseMedithera. Bangeza ukuthinta okumnandi ezitsheni futhi baziwa ngezinzuzo zabo zezempilo njengoba becebile ngamafutha anempilo nama-antioxidants. Kungakhathaliseki ukuthi i-starter, i-side dish noma isithako esiyinhloko, ama-olives ayisici esivelele sokupheka eTurkey.

4. Uju oluluhlaza olunekhekheba lezinyosi

“Uju oluhlaza olunekhekheba lezinyosi” yisibiliboco esimnandi esiziswa kakhulu esitsheni saseTurkey. Loluju oluyingqayizivele luyakhishwa futhi lunikezwe ngendlela ekhethekile, lulondoloze ubuqotho bekhekheba lezinyosi futhi lulondoloze iphunga nokuthungwa koju. Nalu ulwazi oluthile mayelana noju oluluhlaza olunekhekheba lezinyosi ku-cuisine yaseTurkey:

1. Isizinda: Loluju lutholwa abafuyi bezinyosi abaqinisekisa ukuthi amakhekheba ahlala eqinile. Esikhundleni sokubhubhisa amakhekheba ezinyosi ukuze kutholwe uju, uju lukhishwa emakhekhebeni ngendlela evamile ngokukhipha ngokucophelela amakhekheba ezinyosi.
2. Ukwakheka nephunga: Uju oluluhlaza olunekhekheba lezinyosi lugcina ukuthungwa kanye nephunga elimnandi loju. Amakhekheba oju anikeza uju ukuvumelana okukhethekile kanye nokunambitheka okunamandla.
3. Izinzuzo Zezempilo: Uju oluluhlaza lwaziwa ngezinzuzo zalo zezempilo njengoba lucebile ngama-antioxidants nama-enzyme emvelo. Loluju luvame ukusetshenziswa njengesishukela semvelo futhi lungasiza ekudambiseni amakhaza kanye nezimpawu zokukhwehlela.
4. Indlela yokusebenzela: Uju oluhlaza olunekhekheba lezinyosi ngokuvamile lunikezwa njenge-dessert noma ukudla okulula. Ikhekheba lezinyosi lingadliwa ngokuqondile futhi uju lungasakazwa esinkwa, ushizi noma iyogathi.
5. Izinhlobonhlobo ezidumile: Kunezinhlobo ezahlukene zoju oluluhlaza eTurkey, oluhlukahluka kuye ngokuthi isifunda kanye nezinhlobo zezitshalo. Uju lwezimbali, uju lwe-chestnut noju lwe-acacia yizibonelo ezimbalwa zokuhlukahluka koju lwaseTurkey.
6. Isipho nesikhumbuzo: Uju oluluhlaza olunekhekheba lezinyosi futhi luyisipho esidumile kanye nesikhumbuzo ezivakashini ezivakashela eTurkey. Isethulo esiyiqiniso ngamakhekheba ezinyosi sikwenza kube isipho esiyingqayizivele.

Uju oluluhlaza olunekhekheba lezinyosi aluyona nje into emnandi, kodwa futhi luwuphawu lobuhle bemvelo nokunotha kwendawo yaseTurkey. Ukukhiqizwa kwaloluju lwendabuko kugcina ikhwalithi kanye nokunambitheka okuye kwaziswa izizukulwane ngezizukulwane, okwenza kube yinto engasoze yalibaleka kuma-gourmets kanye nama-connoisseurs.

5. Hamba

I-"Pide" iyisidlo saseTurkey esidumile esivame ukufaniswa ne-pizza kodwa sisenobunikazi baso obuhlukile kanye nokunambitheka. Lezi zinkwa eziyisicaba ezigcwele zihluke kakhulu ku-cuisine yaseTurkey futhi zingalungiswa nge-toppings ehlukene kanye nezithako. Nalu ulwazi oluthile mayelana ne-Pide:

1. Ifomu nokulungiselela: I-Pide yenziwe ngemvubelo encane yenhlama eyakhiwe ngendlela evamile ngesimo somkhumbi omncane, yingakho ngezinye izikhathi ibizwa ngokuthi "isikebhe". Inhlama ifakwe inhlanganisela yezinto ezigcotshwayo kanye nezithako bese ibhakwa kuhhavini wamatshe kuze kube crispy.
2. Ama-Toppings: Kunezinhlobonhlobo eziningi ze-pide, kufaka phakathi:
   • I-Kaşarlı Pide: Ifakwe ushizi we-Turkish Kaşar.
   • I-Karışık Pide: Ingxube yemifino, inyama kanye nesoseji.
   • I-Mantarlı Pide: Inhlanganisela yamakhowe noshizi.
   • I-Sucuklu Pide: Kufakwe isoseji likagalikhi elidumile laseTurkey iSucuk.
   • I-Pide ye-Kuşbaşılı: Eyaziwa nangokuthi i-Etli Pide, ifakwe izingcezu zenyama noshizi.
   • I-Kiymali Pide: Gcoba ngenyama egayiwe.
   • I-Ispanaklı Pide: Kufakwe isipinashi neqanda.
   • I-Vejeteryan Pide: Inguqulo yemifino ngaphandle kwenyama.
3. Ukuzijabulisa: I-Pide ivamise ukuphakelwa ezindaweni zokudlela ezincane ezibizwa nge-pideciler futhi inganikezwa ngesaladi esisha, i-lemon ne-yogurt sauce. Ivamise ukuphakelwa ngqo etafuleni futhi izivakashi zingayisika zibe izingcezu ezilingana nokuluma futhi ziyijabulele.
4. Ukuduma: I-Pide idume kakhulu eTurkey futhi ivame ukujatshulelwa ngezikhathi ezahlukahlukene, kusukela ekudleni kwakusihlwa komndeni kuya emibuthanweni yokuzijabulisa nabangane.
5. Indaba: Imvelaphi ye-pide isuka ezikhathini zasendulo futhi isakazeke kulo lonke elaseMpumalanga Ephakathi nesifunda saseMedithera. I-Turkish ehlukile ithuthukise ukunambitheka kwayo okuyingqayizivele ngokuhamba kwesikhathi.

I-Pide ayiyona nje into evelele ye-Culinary cuisine yaseTurkey, kodwa futhi isidlo esinobungane nesomphakathi esivame ukwabiwa ngamaqembu amakhulu. Kuyinto emnandi ekhombisa ukwehluka nokunotha kwe-Turkish gastronomy.

6. Simi

I-"Simit" ikhekhe lakudala laseTurkey, elivame ukubizwa ngokuthi indandatho yesesame noma ibheji yaseTurkey. Kungenye yezidlo zasemgwaqweni ezidume kakhulu nezidumile eTurkey futhi kuvame ukudliwa njengesnack noma isidlo sasekuseni. Nalu ulwazi oluthile mayelana noSimit:

1. Umumo nokuthungwa: I-Simit inomumo omise okwendandatho ohlukile futhi imbozwe ngembewu kasesame, iwunikeza uqweqwe olucwebezelayo. Inhlama yangaphakathi ithambile futhi inomoya, okuphambene kahle nokuthungwa kwangaphandle.
2. I-Topping: Imbewu ye-sesame ebusweni ijwayelekile ye-Simit futhi ayinikezi nje ukunambitheka, kodwa futhi nokubukeka okukhangayo. I-topping ngezinye izikhathi ingaxutshwa nge-glaze emnandi ukwengeza ubumnandi obengeziwe futhi ikhanye.
3. Indlela yokusebenzisa: I-Simit ivamise ukudliwa njengokudla kwasemgwaqeni noma ukudla kwasekuseni. Ingadliwa yodwa noma ihambisane nezinhlobonhlobo, njengoshizi, iminqumo, utamatisi noma ujamu. E-Turkey, kuvamile ukujabulela i-Simit ngengilazi yetiye.
4. Ukuduma: I-Simit idume kakhulu eTurkey futhi iyisisekelo sokudla kwasemgwaqweni. Ithengiswa ngabadayisi basemgwaqweni namabhikawozi ezweni lonke.
5. Indaba: Umsuka weSimit ubuyela emuva embusweni wase-Ottoman. Kunemibiko kaSimit eyaqala ngekhulu le-16. I-pastry iye yaba nokuhlukahluka okuhlukile nezindlela zokulungiselela ngokuhamba kwesikhathi.
6. Ukubaluleka kwamasiko: I-Simit inokubaluleka okukhethekile kwamasiko eTurkey futhi iwuphawu lwesiko lokudla laseTurkey. Kuvame ukuhlotshaniswa nokuhlalisana nomphakathi.

I-Simit ayiyona nje ikhekhe elimnandi, kodwa futhi iyingxenye yokuphila kwansuku zonke eTurkey. Kungakhathaliseki ukuthi iyi-snack yasemgwaqweni noma njengengxenye yesidlo sasekuseni esinenhliziyo enhle, i-Simit iyisidlo esingafanele siphuthelwe izivakashi ezivakashela eTurkey.

7. Lahmacun

I-"Lahmacun" isidlo esimnandi saseTurkey esivame ukubizwa ngokuthi "i-pizza yaseTurkey," nakuba inomehluko othile ku-pizza yakudala yase-Italy. I-Lahmacun iqukethe inhlama encane, e-crispy ehlanganiswe nengxube emnandi yenyama egayiwe, izinongo nemifino. Nansi eminye imininingwane ngeLahmacun:

1. Inhlama: Inhlama ye-lahmacun incane futhi i-crispy futhi ngokuvamile yenziwa ngofulawa, amanzi, imvubelo nosawoti. Inhlama igoqwe ibe mncane ukuze kwakhiwe isisekelo esikhanyayo nesicwebezelayo sesitsha.
2. I-Topping: Isithako esiyinhloko se-Lahmacun's topping inyama egayiwe egayiwe, evame ukuxutshwa no-anyanisi, u-garlic, unamathisele utamatisi nezinongo ezihlukahlukene ezifana ne-paprika, i-cumin ne-parsley. Le ngxube isakazwa ngokulinganayo phezu kwenhlama encane.
3. Bhaka: I-Lahmacun ivame ukubhakwa kuhhavini wetshe oshisa kakhulu kuze kube yilapho inhlama i-crispy futhi i-topping iba nsundu kancane. Lokhu kunikeza isidlo ukunambitheka kwaso okuhlukile nokuthungwa.
4. Khonza: Ngokwesiko, i-lahmacun inikezwa imifino emisha efana notamatisi, ukhukhamba, u-anyanisi kanye neparsley. Ibuye ivame ukuthelwa ngolamula futhi ifafazwe ngokuthintwa kwesinongo se-sumac ukwengeza ukunambitheka okwengeziwe. Abanye abantu bagoqa i-lahmacun ukuze kube lula ukuyidla.
5. Ukuhlukahluka: Nakuba inguqulo yakudala ye-lahmacun iqukethe inyama egayiwe, kukhona nezinhlobonhlobo zemifino ezenziwe ngemifino nezinongo. Lokhu ukukhetha okudumile kwabadla imifino.
6. Ukuduma: I-Lahmacun idume kakhulu eTurkey futhi iwukudla okudumile emgwaqweni. Ivamise ukuphakelwa ezindaweni zokudlela ezincane ezibizwa ngama-pideciler futhi ingalungiselelwa nasekhaya.

I-Lahmacun ayiyona nje into evelele ye-Culinary cuisine yaseTurkey, kodwa futhi isidlo esinobungane nesomphakathi esivame ukwabelwa abangani nomndeni. Kuyinto emnandi ekhombisa ukwehluka nokunotha kwe-Turkish gastronomy.

8. I-Poğaça

I-"Poğaça" ikhekhe elimnandi laseTurkey elivame ukubizwa ngokuthi "ikhekhe elimnandi" noma "i-Pogatschen". Kuyikhekhe eliguquguqukayo elidume kakhulu ku-cuisine yaseTurkey ngenxa yokugcwalisa nokubunjwa kwayo okuhlukahlukene. Nansi eminye imininingwane nge-Poğaça:

1. Inhlama: I-Poğaça yenziwe ngemvubelo yenhlama ngokuvamile eyenziwa nge-yogurt noma ukhilimu omuncu. Lokhu kunikeza ikhekhe ukuthungwa okuthambile nokuthambile. Kuye ngeresiphi, inhlama ingaba mnandi kancane noma ibe mnandi.
2. Ukugcwalisa: Kunezinhlobonhlobo eziningi ze-poğaça ezinokugcwaliswa okuhlukile nama-flavour. Okunye kokugcwalisa okudume kakhulu yilezi:
   • Ushizi wezimvu (Beyaz Peynir): Le nguqulo ngokuvamile iqukethe ushizi wezimvu, amakhambi amasha neminqumo emnyama.
   • Amazambane (Patatesli): Lapha amazambane ahlanganiswe nezinongo no-anyanisi futhi ahlanganiswe enhlama.
   • Inyama egayiwe (Kıymalı): Igcwele inyama egayiwe enolisiwe, efana nephayi elincane.
   • Isipinashi (Ispanaklı): Igcwele isipinashi, u-anyanisi nezinongo.
   • Imbewu yeSesame: Kwesinye isikhathi i-poğaça ifafazwa ngembewu yesesame ukuze kwakhiwe uqweqwe olucwebezelayo.
3. Ukuze wenze: I-Poğaça ingenziwa ngemimo eyahlukene, okuhlanganisa izingcezu eziyindilinga noma eziyisiyingi, amaphakethe amise okwecwecwana, noma amabhanisi amancane. Umumo uyahlukahluka kuye ngendawo nokuthandwayo.
4. Bhaka: Ama-poğaça abhakwa kuhhavini aze abe nsundu osagolide futhi abe luhlaza. Zivame ukuxutshwa ngesikhupha seqanda noma ubisi ukuze zenze indawo ecwebezelayo.
5. Ukuzijabulisa: I-Poğaça iguquguquka futhi ingajatshulelwa nganoma yisiphi isikhathi sosuku. Kuwukudla okulula okudumile, amakhekhe kwasekuseni noma okuhambisana netiye noma ikhofi.
6. Ukuduma: I-Poğaça idume kakhulu eTurkey futhi ivamise ukuphakelwa ngezikhathi ezikhethekile noma njengokudla kwansuku zonke. Ayatholakala futhi ezindaweni zokubhaka nasemakhefi.

I-Poğaça iyikhekhe eliguquguqukayo nelimnandi elibonisa ukuhlukahluka kokudla kwaseTurkey. Ngokugcwaliswa kwayo okuhlukahlukene kanye nokuma kwayo, inikeza izinhlobonhlobo zokuhlangenwe nakho kokunambitha futhi iyingxenye ebalulekile yesiko lokudla laseTurkey.

9. Yufka

"I-Yufka" isinkwa esiyisicaba esincanyana esiyisicaba esisetshenziswa kakhulu ku-cuisine yaseTurkey. Iguquguquka futhi ivame ukusetshenziswa njengokugoqa, imvilophu noma njengesisekelo sezitsha ezahlukahlukene. Nansi eminye imininingwane nge-Yufka:

1. Inhlama: Inhlama ye-yufka iqukethe izithako ezilula ezifana nofulawa, amanzi nosawoti. Igoqwa ibe mincane bese ibhakwa ngepuleti elishisayo noma epanini. Kukhona futhi ama-yufka akhiqizwa ngokwezimboni atholakala ezitolo eziningi zokudla zaseTurkey.
2. Sebenzisa: I-Yufka isetshenziswa ngezindlela ezihlukahlukene ezihlanganisa:
   • I-Durum: I-Yufka ivamise ukusetshenziswa njengokugoqa ukupakisha izibiliboco ezigxishiwe njenge-doner kebab, imifino kanye nenyama. Lolu hlobo lokugoqa i-Yufka lubizwa ngokuthi “Dürüm”.
   • I-Lahmacun: I-Yufka iphinde isetshenziselwe i-lahmacun, isinkwa esiyisicaba esincane esifakwe ingxube yenyama egayiwe, imifino nezinongo bese kubhakwa.
   • Gözleme: I-Gözleme isinkwa esiyisicaba esincanyana, esigxilisiwe esenziwe ngenhlama ye-yufka, evame ukugcwala izithako ezifana noshizi, isipinashi noma inyama egayiwe.
   • Ophaya: I-Yufka ingasetshenziswa futhi kumaphaya amnandi noma amnandi ngokuwagoqa abe yizingqimba bese wengeza ukugcwaliswa okuhlukahlukene.
3. Ubucwebe: I-Yufka ine-crunch emnandi kanye nokunambitheka okungathathi hlangothi okuhlangana kahle nama-flavour ahlukahlukene. Kuyisisekelo esisebenziseka kalula sezinhlobonhlobo zezitsha.
4. Ukuduma: I-Yufka ithandwa kakhulu ku-cuisine yaseTurkey futhi isetshenziswa ekuphekeni okuningi kwendabuko nesimanje. Kuyingxenye ebalulekile yesiko lokudla laseTurkey.
5. Okwenziwe ekhaya: Nakuba i-yufka ekhiqizwa ezimbonini ivamile, imindeni eminingi yaseTurkey isayenza inhlama ye-yufka eyenziwe ekhaya, ekhishwa ibe mncane bese iyabhakwa.

I-Yufka iyinto eguquguqukayo futhi ehlwabusayo e-Turkish cuisine, esetshenziswa ezitsheni eziningi zakudala. Ivumela ukulungiswa kokudla okusheshayo nokudla okulula futhi kuyingxenye ebalulekile ye-gastronomy yaseTurkey.

10. I-Börek noma i-Su Böreği

I-“Börek” noma i-“Su Böreği” amaphaya enhlama aseTurkey akudala alungiswa ngokuhlukahluka nokuma okuhlukile. Nalu ulwazi mayelana ne-Börek no-Su Böreği:

I-Börek:

1. Inhlama: I-Börek ivame ukwenziwa ngenhlama encane ye-filo noma inhlama ye-yufka. Inhlama incane futhi igqitshwe ngokugcwaliswa okwenziwe ngenyama, imifino, ushizi noma ezinye izithako.
2. Ukugcwalisa: Kunezinhlobonhlobo eziningi ze-börek, kuye ngokugcwaliswa okusetshenzisiwe. Ezinye ezidume kakhulu yilezi:
   • Ispanaklı Börek: Kufakwe isipinashi no-anyanisi.
   • I-Peynirli Börek: Igcwele i-feta cheese noma ushizi wezimvu, ngokuvamile kanye namakhambi amasha afana ne-parsley.
   • I-Kıymalı Börek: Igcwele inyama egayiwe egayiwe.
   • I-Patatesli Börek: Ngokugcwaliswa kwamazambane.
3. Ukuze wenze: I-Börek ingenziwa ngezindlela ezihlukahlukene, kufaka phakathi izendlalelo eziwunxande, imiqulu noma onxantathu. Umumo uyahlukahluka kuye ngendawo nokuthandwayo.
4. Bhaka: I-Börek ibhakwa kuhhavini kuze kube yilapho inhlama insundu yegolide futhi i-crispy. Ivamise ukuxutshwa ngesikhupha seqanda noma ubisi ukuze kwakhiwe indawo ecwebezelayo.

U-Su Böregi:

1. Okukhethekile: I-Su Böreği, ngokwezwi nezwi ehunyushwa ngokuthi "amanzi börek," ihluke ku-börek yendabuko ekusetshenzisweni kwayo kwenhlama encane ephekwa kuqala emanzini bese igqitshwa. Lokhu kunikeza i-Su Böreği ukuthungwa kwayo okukhethekile nobumnene.
2. Ukugcwalisa: I-Su Böreği ingalungiswa ngokugcwaliswa okuhlukahlukene, okuhlanganisa inyama, ushizi noma isipinashi. Ukugcwaliswa kuvame ukuqotshwa kahle kakhulu futhi kufakwe izinongo.
3. ukulungiselela: I-Su Böreği igqitshwa ngokuhlela amashidi enhlama ngokushintshana ngokugcwaliswa kanye nengxube yobisi lweyogathi epanini lokubhaka.
4. Bhaka: Ngemuva kokwakhiwa kwezendlalelo, i-Su Böreği ibhakwa kuhhavini kuze kube nsundu yegolide futhi i-crispy. Khona-ke ihlanganiswe ne-yogurt-garlic sauce.

I-Börek ne-Su Böreği zombili zidume kakhulu ku-cuisine yaseTurkey futhi zinikezwa ngezikhathi ezahlukahlukene, kungaba njengokudla okulula, okokuqalisa noma isifundo esikhulu. Ziyingxenye ebalulekile yesiko lokudla laseTurkey futhi zibonisa ukuhlukahluka nobunkimbinkimbi be-gastronomy yaseTurkey.

11. Trabzon Ekmeği (Vakfıkebir Taş Fırın Ekmeği)

I-"Trabzon Ekmeği" isinkwa esikhethekile esivela esifundeni saseTrabzon eTurkey. Lesi sinkwa sinomlando oyingqayizivele kanye nendlela yokukhiqiza esenza sihluke kwezinye izinhlobo zesinkwa. Nansi eminye imininingwane ngeTrabzon Ekmeği:

1. Okukhethekile kwesifunda: I-Trabzon Ekmeği iyindawo ekhethekile yesifunda etholakala enyakatho-mpumalanga isifundazwe I-Trabzon yenziwa ogwini loLwandle Olumnyama lwaseTurkey. Lesi sifunda saziwa ngemikhiqizo yaso yezolimo kanye namasiko okupheka.
2. izithako: Izithako eziyinhloko zeTrabzon Ekmeği ufulawa, amanzi, imvubelo nosawoti. Inhlama yenziwe ngalezi zithako ezilula, kodwa izinga lamanzi eTrabzon linomthelela ekunambithekeni kwesinkwa.
3. Indlela yokukhiqiza: Okwenza i-Trabzon Ekmeği ikhetheke yindlela eyenziwe ngayo. Inhlama igoqwa ematafuleni amatshe akhethekile aziwa ngokuthi “Sakin”. Lawa mathebula ayisici esibalulekile sokukhiqizwa kwesinkwa eTrabzon. Inhlama igoqwa ibe izacile bese ibekwa ebhodini eliyindilinga elikhethekile elibizwa ngokuthi “tahta.” Leli bhodi lifakwa kuhhavini wendabuko owaziwa ngokuthi "iKazan". Ihhavini iyimbobo ejulile emhlabathini eshiswe ngokhuni noma ngamalahle.
4. Bhaka: Isinkwa sibhakwa kuhhavini laseKazan, nokushisa okuvela ngezansi. Lokhu kunikeza isinkwa uqweqwe olushisayo kanye nemvuthuluka ethambile. Indlela ekhethekile yokubhaka inika iTrabzon Ekmeği ukunambitheka kwayo okuyingqayizivele nokuthungwa kwayo.
5. Umumo nosayizi: I-Trabzon Ekmeği inomumo oyindilinga futhi ivamise ukuba nkulu kunesinkwa esiyisicaba esivamile. Kungaba kufika ku-50 cm ububanzi.
6. Ukuduma: I-Trabzon Ekmeği idume kakhulu esifundeni saseTrabzon futhi iyingxenye ebalulekile yokudla kwasendaweni. Ivamise ukuphakelwa ekudleni okuhlukahlukene futhi ibuye ibe yisikhumbuzo esidumile kubavakashi abavakashela isifunda.

I-Trabzon Ekmeği ayisona isinkwa kuphela kodwa futhi iwuphawu lwamasiko esifundeni saseTrabzon. Indlela yokukhiqiza yendabuko kanye nokuthungwa okuyingqayizivele kukwenza kube okukhethekile kokupheka okwaziswa abantu bendawo kanye nezivakashi ngokufanayo.

12. Gozleme

I-“Gözleme” iyisidlo saseTurkey esidumile esihlanganisa isinkwa esiyisicaba esincanyana esenziwe ngenhlama ye-yufka futhi ngokuvamile egcwele ukugcwaliswa okumnandi. Kuyisidlo esihlukahlukene futhi esihlwabusayo esisabalele e-Turkish cuisine. Nansi eminye imininingwane nge-Gözleme:

1. Inhlama: I-Gözleme ivame ukwenziwa ngenhlama ye-yufka egoqwe ibe mncane. Inhlama ithambile futhi iyanwebeka, evumela ukuthi ikhishwe kancane ukuze ifinyelele ukuthungwa okuphelele.
2. Ukugcwalisa: I-Gözleme ingalungiswa ngokugcwaliswa okuhlukahlukene, okumnandi nokumnandi. Ezinye ze-savory fillings ezidume kakhulu zihlanganisa:
   • I-Peynirli Gözleme: Igcwele i-feta cheese noma ushizi wezimvu, ngokuvamile kanye namakhambi amasha afana ne-parsley.
   • Ispanaklı Gözleme: Kufakwe isipinashi no-anyanisi.
   • I-Kıymalı Gözleme: Igcwele inyama egayiwe egayiwe.
   • I-Patatesli Gözleme: Ngokugcwaliswa kwamazambane.
3. ukulungiselela: Inhlama igoqwe kancane bese igcwaliswa ngokugcwaliswa okufunayo. Khona-ke inhlama iyagoqwa ukuze ivale ukugcwaliswa bese ibhakwa epanini elishisayo noma e-grill ekhethekile ebizwa ngokuthi i-sac. I-gözleme ibhakwa kuze kube nsundu osagolide futhi i-crispy nhlangothi zombili.
4. Khonza: I-Gözleme ivamise ukusikwa ibe ngonxantathu noma izikwele futhi inikezwe kushisa. Ivame ukukhonzwa nge-yogurt kanye nesaladi likatamatisi.
5. Izinguquko: Ngaphezu kwe-gözleme emnandi, kukhona nokuhlukahluka okumnandi okugcwele izithako ezifana ne-Nutella, ushukela nama-walnuts. Lokhu kuvame ukukhonzwa njenge-dessert noma i-snack.
6. Ukuduma: I-Gözleme idume kakhulu e-Turkish cuisine futhi ilungiswa ezindaweni eziningi zokudlela, izitokofela zasemgwaqweni nasekhaya. Kuwukudla okulula okudumile, i-appetizer noma inkambo eyinhloko.

I-Gözleme iwukudla okuhlukahlukene futhi okumnandi okuhlanganisa ukunambitheka kwe-Turkish cuisine ngendlela elula nemnandi. Kuphinde kube yisidlo esidumile ohamba ngaso futhi sitholakala kabanzi ezimakethe nasezindaweni zasemgwaqweni eTurkey.

13. I-Menemen

I-"Menemen" iyisidlo esidumile saseTurkey kanye nohlobo lwesitsha seqanda esinomsuka walo ku-Turkish cuisine. Idume kakhulu ngesikhathi sasekuseni nesidlo sasekuseni, kodwa ingajatshulelwa nangezinye izikhathi zosuku. Nalu ulwazi oluthile mayelana ne-Menemen:

izithako:

• Amaqanda: I-Menemen isuselwe emaqandeni, ngokuvamile isebenzisa amaqanda amabili noma ngaphezulu ngokuphakelwa ngakunye.
• Utamatisi: Utamatisi omusha uyisithako esiyinhloko ku-Menemen. Avamise ukusikwa amadayisi noma aqoshwe ngamaqhafu.
• I-paprika eluhlaza: Upelepele oluhlaza usikwa ube yimicu emincane noma izindandatho futhi uyisithako esibalulekile ekunambeni nasekuthunjweni kwesitsha.
• U-anyanisi: U-anyanisi wengeza ukunambitheka okunomsoco ku-menemen futhi ngokuvamile usikwa kancane.
• Izinongo: I-Menemen ivame ukuvuzwa ngezinongo ezifana ne-paprika ebomvu (i-pul biber), upelepele omnyama kanye ne-cumin ngezikhathi ezithile.
• Amafutha: Isitsha sithoswe ngamafutha, ngokuvamile amafutha omnqumo, ukuze kuhlanganiswe izithako bese wengeza ukunambitheka.
• Akuphoqelekile: Ngezinye izikhathi amakhambi amasha afana ne-parsley noma ama-chilies amasha aluhlaza ayengezwa ukwengeza ama-flavour eyengeziwe esitsheni.

ukulungiselela:

1. Okokuqala, u-anyanisi uthosiwe emafutheni kuze kube yilapho ushintshashintsha.
2. Khona-ke upelepele oluhlaza osikiwe wengezwa futhi nawo uthosiwe kafushane.
3. Utamatisi oqoshiwe wengezwa epanini futhi uhlanganiswe nezinye izithako. Kufanele zibile kancane zize zithambe futhi zibe namanzi.
4. Amaqanda ashaywa phezu kukatamatisi kanye nopelepele futhi axutshwe kahle aze abekwe. Kwesinye isikhathi amaqanda aphehlwa kancane ngaphambi kokuthi afakwe.
5. Izinongo ezifana ne-pul biber kanye nopelepele omnyama zengezwa kuye ngokuthandwa.
6. I-Menemen ivamise ukuphakelwa ishisa, imvamisa iqonde ngqo kusuka epanini, nesinkwa esisha se-pita noma i-baguette.

Izinguquko: I-Menemen ingase ihluke kancane kuye ngendawo nokuthanda komuntu siqu. Abanye abantu bengeza i-Turkish sucuk (isoseji likagalikhi elibabayo) noma ushizi we-feta ukuze bengeze ukunambitheka okwengeziwe esitsheni.

I-Menemen isidlo esinenhliziyo nesiphundu esisabalele eTurkey. Kuyisinqumo esidumile sesidlo sasekuseni sendabuko saseTurkey, kodwa singajatshulelwa nokunye ukudla kosuku.

I-Mezze: Umhlaba onemibala wabaqalayo baseTurkey

Iziqalo zaseTurkey, izitsha eziseceleni kanye ne-mezze kuwukukhetha okucebile kwezitsha ezimnandi ezivame ukuqala ukudla kwaseTurkey noma okuphakelwa njengesnack. Nazi ezinye zokupheka ezidumile zaseTurkey, izinhlangothi, nezitsha ze-mezze:

14. Eze

I-“Ezme” iyisiphuzo esidumile saseTurkey noma isidlo eseceleni esenziwe ngotamatisi omusha, upelepele, u-anyanisi, u-garlic nezinongo. Kuyisaladi eshisayo, ebabayo noma idiphu evamise ukuphakelwa ngenyama eyosiwe noma njengesitsha esiseceleni sokudla okuhlukahlukene kwaseTurkey. Nansi incazelo emfushane ka-Ezme:

izithako:

• Utamatisi: Utamatisi ovuthiwe ngokuvamile udayiwe noma uhlanzwe futhi wenza isisekelo se-Ezme.
• I-Paprika: Upelepele oluhlaza noma obomvu unqunywe kahle futhi wengeze ubumnandi obuncane kanye nokuthungwa okumnandi esitsheni.
• U-anyanisi: U-anyanisi uvame ukuqotshwa kahle kakhulu, wengeze ungqimba olwengeziwe lwe-flavour nokushisa.
• I-garlic: I-garlic egayiwe inika u-Ezme ukuthinta okubabayo. Inani lingahluka kuye ngokuncamelayo.
• Izinongo: Izinongo zifaka i-pul biber (upelepele obomvu), i-sumac, ikhumini, ijusi kalamula namafutha omnqumo. Lezi zithako zinikeza u-Ezme isinongo nesinongo.
• I-Parsley: I-parsley entsha ivame ukuqotshwa futhi yengezwe ku-Ezme ukwengeza ukunambitheka okusha nombala.

ukulungiselela:

1. Utamatisi, upelepele, u-anyanisi kanye nesweli kuyaqotshwa noma kuhlanzwe kahle kakhulu futhi kufakwe endishini.
2. Izinongo ezifana ne-pul biber, i-sumac ne-cumin ziyengezwa futhi zixutshwe kahle.
3. Ijusi kalamula namafutha omnqumo ahlanganiswa ukuze kuzuzwe ukuvumelana okujabulisayo.
4. I-parsley entsha eqoshiwe yengezwa ukuze kuzungezwe isidlo.
5. I-Ezme ijwayele ukuphakelwa ibanda futhi ingajatshulelwa njengediphu nesinkwa se-pita noma njengesitsha esiseceleni esinenyama eyosiwe.

I-Ezme yaziwa ngobunongo bayo obuqabulayo kanye nokunambitheka okuyinkimbinkimbi. Kuyisiphuzo esithandwayo e-Turkish cuisine futhi kufanele kubathandi bezinongo ezibabayo.

15. I-yogurt

I-yogurt iwukudla okuhlukahlukene futhi okunempilo okudlala indima ebalulekile ekudleni kwaseTurkey. Nalu ulwazi oluthile mayelana ne-yoghurt e-Turkish cuisine:

Ukwenza iyogathi: E-Turkey, iyogathi ngokwesiko yenziwa ngobisi namasiko ayogathi. Ubisi olusha luyafudunyezwa bese lupholiswa ngaphambi kokuba luvutshelwe ngamasiko eyogathi ephilayo (Streptococcus thermophilus and Lactobacillus bulgaricus). Le nqubo inikeza iyogathi ukunambitheka kwayo kwesici nokuvumelana.

Izinhlobo ze-yogurt: Kunezinhlobo ezahlukene ze-yogurt cuisine yaseTurkey, kuhlanganise:

• yogurt: Lena iyogathi yakudala evame ukukhonzwa njenge-side dish noma idiphu. Inokhilimu futhi inomuncu kancane ngokunambitheka.
• Iyogathi emnandi: Lena inguqulo ewugqinsi futhi ekhilimu yeyogathi, efana neyogathi yesiGreki. Ivame ukudliwa njenge-dessert enoju noma izithelo.
• I-Buttermilk: I-Ayran isiphuzo esiqabulayo esenziwe ngeyogathi, amanzi kanye nengcosana kasawoti. Kuvame ukuphakelwa izitsha ezibabayo ukuze ucime ukoma kwakho.
• I-Yourğurtlu Çorba: Kwamanye amasobho nezitshulu, iyogathi isetshenziswa njengesithako ukwengeza ukhilimu nokunambitheka.

Ukusetshenziswa kwe-yogurt: I-yogurt iguquguquka kakhulu ekuphekeni kwaseTurkey futhi isetshenziswa ezitsheni eziningi ezihlanganisa:

• Njengesitsha esiseceleni senyama eyosiwe nama-kebabs.
• Njengediphu yesinkwa esiyisicaba, imifino noma izitsha ze-mezze ezifana ne-hummus ne-ezme.
• Njengesithako esobho, amasoso kanye nezingubo zokugqoka.
• Njengesisekelo sama-dessert afana ne-baklava neyogathi enoju namantongomane.

I-yogurt ayimnandi nje kuphela, kodwa futhi inempilo. Icebile amaprotheni, i-calcium nama-probiotic amagciwane angakhuthaza impilo yamathumbu.

E-Turkish cuisine, iyogathi iyingxenye ebalulekile yezitsha eziningi futhi ibaluleke kakhulu kukho kokubili amalungiselelo amnandi namnandi. Kuwuphawu lokudla kwaseTurkey futhi kuthokozelwa abantu bendawo kanye nezivakashi ngokufanayo.

16. Kasar Peyniri

Ushizi we-Kaşar uwushizi odumile ekudleni kwaseTurkey futhi unendima ebalulekile ezitsheni eziningi zendabuko zaseTurkey. Nansi eminye imininingwane mayelana noshizi we-Kaşar:

Ukwenza ushizi we-Kaşar: Ushizi we-Kaşar wenziwa ngobisi lwenkomo, kodwa futhi ungenziwa ngobisi lwezimvu noma lwembuzi. Ubisi luqala lufakwe i-pasteurized bese kuthi amagciwane e-lactic acid kanye ne-rennet yengezwe ukuze lujiye futhi lubiliswe. Ngemuva kokuhlanganiswa, ingxube kashizi iyasikwa ukuze ihlukanise i-whey kusuka ku-cheese curds. Khona-ke i-curd ifakwa usawoti futhi icindezelwe ibe yisikhunta ukuze ifinyelele ukuvumelana okufunayo. Ushizi ube usuguga isikhathi esihlukene, kuye ngezinga lokuvuthwa oyifunayo.

Izinhlobo ze-Kaşar Cheese: Kunezinhlobo ezahlukene zoshizi we-Kaşar kufaka phakathi:

• I-Beyaz Kasar: Lona ushizi we-Kaşar omhlophe wakudala, onokunambitha okuthambile futhi ovame ukusetshenziswa njengoshizi wetafula noma wokugcoba.
• I-Orgü Peynir: Lolu uhlobo lukashizi we-Kaşar owenziwe ngokuluka imicu kashizi. Inokwakheka okuqinile futhi ivame ukusikwa ibe yimicu futhi idliwe njengokudla okulula.
• I-Kasar Peyniri: Lena inguqulo ebhenywayo kashizi we-Kaşar onephunga elimnandi nephunga elijulile. Ivame ukusetshenziswa ku-Turkish cuisine ukuze uthole ukunambitheka okwengeziwe.
• Ezine Kaşarı: Leli igama elivikelwe lemvelaphi ye-Kaşar cheese ekhiqizwa endaweni yase-Ezine eTurkey. I-creamy ikakhulukazi futhi inephunga elimnandi.

Ukusetshenziswa kwe-Kaşar Cheese: Ushizi we-Kaşar unokusetshenziswa okuningi ku-cuisine yaseTurkey, okuhlanganisa:

• Njengoshizi wetafula, owenziwe ngesinkwa esiyisicaba, utamatisi neminqumo.
• Ukuze ugaye ku-casseroles, i-pide (i-Turkish flatbreads) ne-börek (i-pasta egcwele).
• Njengokugcwalisa amasemishi nama-toast.
• Igayiwe phezu kwe-pizza noma i-pasta ukuze uthole ukunambitheka okwengeziwe.
• Njengokudla okulula ngendlela ye-Örgü Peynir.

Ushizi we-Kaşar waziwa ngokunambitheka kwawo okuthambile, okukhilimu nokuguquguquka kokudla kwaseTurkey. Igcwalisa izitsha eziningi futhi ithandwa ngabantu bendawo kanye nezivakashi ngokufanayo.

17.Sarma

"I-Sarma" isidlo sendabuko saseTurkey esithandwa kakhulu e-Turkish cuisine. Amaqabunga amagilebhisi afakwe irayisi noma i-bulgur, evame ukulungiswa ngenyama egayiwe, u-anyanisi, izinongo namakhambi ahlukahlukene. I-Sarma yaziwa ngamagama ahlukene ezindaweni ezahlukene zaseTurkey nakwamanye amazwe aseMpumalanga Ephakathi naseMedithera.

Nansi eminye imininingwane ngoSarma:

izithako:

• Amaqabunga amagilebhisi: Amaqabunga ahlanjululwa ku-brine futhi asebenza njenge-casing yokugcwalisa.
• Ilayisi noma i-Bulgur: Lokhu kwakha isisekelo sokugcwaliswa futhi kuvame ukuxutshwa no-anyanisi, unamathisele utamatisi nezinongo.
• Inyama Egayiwe: Inyama egayiwe, ngokuvamile eyenkomo noma yewundlu, ingafakwa ekugcwalisweni ukuze inikeze ukunambitheka okwengeziwe namaprotheni.
• U-anyanisi: U-anyanisi oqoshiwe uvame ukusetshenziswa ekugcwaliseni.
• Izinongo: Izinongo ezijwayelekile upelepele, i-paprika powder, ikhumini nosawoti.
• Amakhambi: Amakhambi amasha afana ne-parsley, i-dill noma i-mint ngokuvamile anezelwa ukwengeza ukunambitheka kanye nokusha.
• Ijusi kalamula: Ijusi kalamula ivame ukuthululwa phezu kwe-sarma ukwengeza ukunambitheka kwelamula.

ukulungiselela: Amaqabunga amagilebhisi abiliswa emanzini anosawoti ukuze athambise futhi anciphise ukunambitheka kwawo okunosawoti. Ukugcwaliswa kulungiswa ngokuxuba irayisi noma i-bulgur nezinye izithako. Iqabunga ngalinye lamagilebhisi ligcwele ingxenye encane yokugcwaliswa bese ligoqwa ukwenza amaphakheji amancane. Amaphakethe e-sarma ahlelwa ebhodweni futhi ambozwe ngamanzi noma umhluzi. Bese ziphekwa kuze kuphekwe ukugcwaliswa futhi amaqabunga amagilebhisi athambile.

I-Sarma ivame ukukhonzwa njenge-appetizer noma i-side dish, kodwa futhi ingaba inkambo eyinhloko ngokwayo. Inganikezwa ngokufudumele noma ekamelweni lokushisa futhi ivame ukuthelwa ngejusi kalamula ukuze kwengeze ukunambitheka okuqabulayo.

I-Sarma iyisidlo sendabuko esithandwa kakhulu emicimbini yezenhlalo kanye nemikhosi yaseTurkey. Yaziwa ngokuhlanganiswa kwayo okumnandi kwamaqabunga amagilebhisi athambile kanye nokugcwaliswa okumnandi, iyisisekelo sokudla kwaseTurkey.

18. Cacık

I-"Cacık" isobho leyogathi laseTurkey eliqabulayo noma idiphu yeyogathi esetshenziswa kakhulu ekudleni kwaseTurkey. Yenziwe nge-yogurt, amanzi nezinongo ezihlukahlukene futhi idume kakhulu ngezinsuku zasehlobo ezishisayo. Nalu ulwazi oluthile mayelana ne-Cacık:

izithako:

• Iyogathi: I-Cacık yenziwa ikakhulukazi ngeyogathi. Ngokwesiko, iyogathi eyenziwe ngobisi lwemvu noma ubisi lwenkomo iyasetshenziswa.
• Amanzi: Amanzi engezwa ukuze anciphise ukungaguquguquki futhi enze isobho noma ukucwilisa kuqabule.
• I-garlic: I-garlic egayiwe noma ecindezelwe yengezwa ku-cacık ukuyinika ukunambitheka kwayo kwe-garlic.
• Ukhukhamba: Ukhukhamba asikwa abe ama-cubes amancane noma izingcezu futhi afakwe ku-cacık ukuze anikeze ukusha nokushwabana.
• I-Mint ne-Dill: I-mint entsha ne-dill iyaqotshwa futhi yengezwe njengezinongo nezinongo.
• Usawoti: Usawoti ufakwa esinongweni.
• Amafutha E-Olive: Amafutha omnqumo angathululwa phezu kwe-cacık ukwengeza ukunambitheka okwengeziwe futhi kukhanye.
• Ijusi kalamula noma uviniga: Ukuchaphaza kwejusi kalamula noma uviniga kungasetshenziswa ukwenza i-asidi eyengeziwe.

ukulungiselela: Ukulungiselela i-cacık kulula. I-yogurt ihlanjululwe ngamanzi kuze kube yilapho kutholakala ukuvumelana okufunayo. Khona-ke ukhukhamba oqoshiwe, i-garlic kanye namakhambi ayengezwa futhi konke kuxutshwe kahle. Isobho noma idiphu ifakwe usawoti futhi ingafakwa ngokufafaza kwejusi kalamula noma uviniga. Ngaphambi kokukhonza, amafutha omnqumo avame ukuthululwa phezu kwe-cacık ukuze aqedele ecwebezelayo.

Indlela yokusebenzisa i-Cacık: I-Cacık ingasetshenziswa njengesiphuzo esiqabulayo, i-side dish noma idiphu. Ihambisana kahle nenyama eyosiwe, i-kebabs, i-pide (isinkwa esiyisicaba saseTurkey) nezinye izitsha ezidliwayo. Ingasetshenziswa futhi njengesobho elilula endishini futhi idume kakhulu ngezinsuku zasehlobo ezifudumele.

I-Cacık yaziwa ngokunambitheka kwayo okuqabulayo kanye nomthelela wokupholisa, ilungele ukuqeda ukoma nokuvuselela ulwanga. Isidlo sakudala se-Turkish cuisine futhi sijatshulelwa abantu bendawo kanye nezivakashi ngokufanayo.

19. Imam Bayildi

I-“İmam Bayıldı” iyisidlo saseTurkey esidumile esenziwe ngesitshalo seqanda esiboshiwe (isitshalo seqanda). Igama elithi “İmam Bayıldı” lihunyushwa ngokuthi “I-Imam waquleka” futhi kuthiwa libhekisela esimweni esimnandi sesitsha, okuthiwa senza u-Imam waquleka lapho ezama okokuqala. Nansi eminye imininingwane mayelana no-Imam Bayıldı:

izithako:

• Isitshalo seqanda (Isitshalo seqanda): Isithako esiyinhloko ku-İmam Bayıldı isitshalo seqanda, esivame ukusikwa sibe mncane noma sibe uhhafu ngobude.
• U-anyanisi: U-anyanisi uyaqotshwa futhi asetshenziswe ekulungiseni.
• I-garlic: I-garlic egayiwe ingeza ukunambitheka okumnandi esitsheni.
• Utamatisi: Utamatisi usikwa ube ama-cubes futhi usebenze njengengxenye ebalulekile yesoso.
• I-Paprika: I-Paprika ingafakwa ukunikeza isidlo ukunambitheka okuncane.
• Amafutha E-Olive: Amafutha omnqumo asetshenziswa kakhulu ekulungiseni futhi anikeze isidlo ukunambitheka kwaso okucebile.
• Izinongo: Izinongo ngokuvamile zihlanganisa usawoti, upelepele, i-paprika, futhi ngezinye izikhathi ikhumini.
• I-Parsley: I-parsley entsha ivame ukusetshenziswa njengendlela yokuhlobisa.

ukulungiselela: Izingcezu zesitshalo seqanda noma uhhafu ziyathoswa noma zibhakwe ngamafutha omnqumo kuze kube nsundu ngokuthambile futhi osagolide. Phakathi naleso sikhathi, kulungiswa isoso kusuka ku-anyanisi, u-garlic, utamatisi kanye nopelepele. Le sauce ifakwe futhi ithululelwe phezu kwama-eggplant. Isitsha sibe sesigaywa kancane kancane kuze kuncibilike ama-flavour futhi isitshalo seqanda sesithambile.

Ukukhonza u-Imam Bayıldı: Ivamise ukusetshenzwa ekamelweni lokushisa noma kubande kancane, i-İmam Bayıldı ingasetshenziswa njenge-appetizer noma inkambo eyinhloko. Ithandwa kakhulu ngabadla imifino kanye nemifino ngoba ayinayo imikhiqizo yezilwane. Ingadliwa yodwa noma ngesinkwa esiyisicaba, irayisi noma i-bulgur.

Lesi sidlo saziwa ngokunambitheka kwaso okucebile kanye nokuthungwa okuthambile kwesitshalo seqanda. Kuyisidlo esidumile e-Turkish cuisine futhi sithokozelwa yizakhamuzi zakuleli kanye nezivakashi zakwamanye amazwe.

20. Mercimek Köfte

I-“Mercimek Köfte” iyisidlo saseTurkey esidumile esenziwe ngama-lentil abomvu kanye ne-bulgur (izinhlamvu zikakolweni). Iwuhlobo lokuthatha indawo yenyama egayiwe yemifino edume kakhulu ekudleni kwaseTurkey ngenxa yezinongo zayo nezinongogo. Nalu ulwazi oluthile mayelana noMercimek Köfte:

izithako:

• I-red lentils: I-red lentils iyisithako esiyinhloko ku-Mercimek Köfte futhi iyaphekwa bese ihlanzwa.
• I-Bulgur: I-Bulgur ingesinye isithako esibalulekile futhi ifakwe emanzini abilayo ukuze ivuvuke.
• U-anyanisi: U-anyanisi uqotshwe kahle futhi usetshenziselwe ukulungisa.
• Utamatisi unama: Utamatisi unama wengeza umbala kanye nokunambitheka esitsheni.
• Izinongo: Izinongo ngokuvamile zihlanganisa i-paprika, i-cumin, i-pul biber (upelepele obomvu), usawoti kanye nopelepele.
• I-garlic: I-garlic egayiwe ingeza ukuthinta okungeziwe kwe-flavour esitsheni.
• Ulamula: Ijusi kalamula yengezwa ukunikeza ubusha kanye ne-asidi.
• I-Parsley: I-parsley entsha iqoshiwe futhi isetshenziselwa ukuhlobisa.

ukulungiselela: Ukulungiselela i-Mercimek Köfte kuhilela ukupheka udali obomvu, ukucwilisa i-bulgur nokulungisa ingxube yesinongo ye-tomato unama, izinongo kanye nejusi kalamula. I-lentile ephekiwe kanye ne-bulgur efakwe emanzini ihlanganiswe nengxube yesinongo kanye no-anyanisi oqoshiwe. I-garlic yengezwa ukunikeza ukunambitheka okwengeziwe. Ingxube ibe isigxotshwa futhi yenziwe amabhola amancane noma amabhola.

Ukukhonza uMercimek Köfte: Imvamisa ukunikezwa kubanda noma kumazinga okushisa asekamelweni, i-Mercimek Köfte iyi-appetizer ethandwayo noma ukudla okulula. Ingasetshenziswa ku-ulethisi noma amaqabunga e-kale futhi ihlotshiswe ngama-lemon wedges. Ivamise ukudliwa nesinkwa esiyisicaba noma i-pide (i-Turkish flatbread).

I-Mercimek Köfte ayimnandi nje kuphela kodwa futhi inempilo njengoba inothe ngamaprotheni kanye ne-fiber. Kuyinketho yemifino kanye ne-vegan eyaziswa kakhulu ku-cuisine yaseTurkey futhi ivamise ukuphakelwa emicimbini yokuzijabulisa kanye nemibuthano yomndeni.

21. Kabak Ciçegi Dolması

I-“Kabak Çiçeği Dolması” iyisidlo sendabuko saseTurkey lapho izimbali ze-zucchini (Kabak Çiçeği) zigxilwa ngokugcwaliswa okubabayo bese ziphekwa. Lesi sidlo sivame ukulungiswa entwasahlobo nasehlobo lapho izimbali ezithambile ze-zucchini zitholakala. Nansi eminye imininingwane nge-Kabak Çiçeği Dolması:

izithako:

• Izimbali ze-Zucchini: Izimbali zezitshalo ezincane ze-zucchini zisetshenziswa kulesi sidlo.
• Ilayisi: Ilayisi liyisithako esiyinhloko sokugcwalisa futhi ngokuvamile liphekwa kusengaphambili.
• U-anyanisi: U-anyanisi uyaqotshwa futhi asetshenziswe ekugcwaliseni.
• Utamatisi: Okunamathiselwe kukatamatisi noma utamatisi omusha kuvame ukusetshenziselwa ukunambitheka nokuthungwa.
• Izinongo: Izinongo ngokuvamile zihlanganisa i-paprika, i-cumin, i-pul biber (upelepele obomvu), usawoti kanye nopelepele.
• Ulamula: Ijusi kalamula yengezwa ukunikeza ubusha kanye ne-asidi.
• I-garlic: I-garlic egayiwe ingeza ukunambitheka okumnandi ekugcwaliseni.
• Amakhambi: Amakhambi amasha afana ne-parsley noma i-mint ayaqotshwa futhi afakwe njengezinongo nezinongo.

ukulungiselela: Izimbali ze-zucchini zihlanzwa ngokucophelela futhi ama-pistils angaphakathi nama-stamens asusiwe. Khona-ke zigcwele ukugcwaliswa kwelayisi okulungiselelwe futhi iziphetho zembali zivaliwe ngokucophelela. Izimbali ze-zucchini ezigxiliwe zifakwa epanini, zithelwe ngamanzi noma umhluzi futhi ziphekwe ngokushisa okuphansi kuze kube yilapho ukugcwaliswa kwelayisi kuthambile futhi izimbali zithambile.

Ukukhonza i-Kabak Çiçeği Dolması: I-Kabak Çiçeği Dolması ivamise ukuphakelwa ekamelweni lokushisa noma ibande kancane futhi ingasetshenziswa njenge-appetizer noma i-side dish. Kuyisidlo esiqabulayo nesesizini esisebenza kahle njengesnakhi sasehlobo noma njengengxenye yetafula elikhudlwana le-mezze.

Lesi sidlo saziwa ngokunambitheka kwaso okubucayi kanye nokuthungwa okubucayi kwezimbali ze-zucchini. Kuyisibonelo se-cuisine yaseTurkey ehlukahlukene futhi emnandi, enikeza ukuhlukahluka kwesifunda kanye nezithako zonyaka. I-Kabak Çiçeği Dolması yaziswa abantu bendawo kanye nezivakashi ngokufanayo.

22. Dolma Beaver

I-“Dolma Biber” iwukudla okudumile kwaseTurkey lapho upelepele (biber) ufakwa khona ilayisi elibabayo noma ukugcwalisa inyama bese ubiliswa noma ubhakwe. I-Dolma Biber ingalungiswa ngezindlela ezihlukahlukene, kokubili njengesidlo semifino nelayisi nezinongo kanye nokugcwaliswa kwenyama, okuvame ukuba nenyama egayiwe. Nansi eminye imininingwane ngeDolma Beaver:

izithako:

• I-Paprika (Biber): Izinhlobo ezahlukene zikapelepele zisetshenziselwa i-Dolma Biber, kuhlanganise nopelepele oluhlaza, obomvu noma ophuzi. Ama-pepper ahlanzwa futhi alungiselelwe ukugxusha.
• Ilayisi: Ilayisi yisithako esivamile esivamile senguqulo yemifino ye-Dolma Biber. I-Bulgur noma ingxube yerayisi ne-bulgur ingasetshenziswa kwezinye izindlela zokupheka.
• Inyama (ongakukhetha): Inguqulo yenyama ivame ukusebenzisa inyama egayiwe, ngokuvamile eyewundlu noma yenkomo, exutshwe nezinongo no-anyanisi.
• U-anyanisi: U-anyanisi uyaqotshwa futhi asetshenziswe ekugcwaliseni.
• Izinongo: Izinongo ngokuvamile zihlanganisa i-paprika, i-cumin, i-pul biber (upelepele obomvu), usawoti, upelepele, futhi ngezinye izikhathi i-mint noma i-parsley.
• I-Tomato Paste: Utamatisi unama noma utamatisi omusha uvame ukusetshenziselwa ukunambitheka nokuthungwa.
• I-garlic: I-garlic egayiwe ingeza ukunambitheka okumnandi ekugcwaliseni.

ukulungiselela: I-pepper iyalungiswa futhi isuswe. Khona-ke ukugcwaliswa kulungiswa, kungaba ngelayisi noma ingxube yenyama ehlanganiswe nezinongo no-anyanisi. Upelepele ugcwaliswa ngokugcwaliswa bese ufakwa ebhodweni. Kuye ngeresiphi, zimbozwa nge-tomato sauce noma umhluzi futhi ziphekwe noma zibhakwe kuze kube yilapho upelepele usuthambile futhi ukugcwaliswa sekuphekwe.

Ukukhonza i-Dolma Biber: I-Dolma Biber ivamise ukuphakelwa ekamelweni lokushisa noma ipholile kancane futhi ingasetshenziswa njenge-appetizer noma inkambo eyinhloko. Kuyisidlo esinenhliziyo esiphundu nesibabayo esaziswa kakhulu ekudleni kwaseTurkey futhi kuvame ukuphakelwa emicimbini yokuzijabulisa kanye nemibuthano yomndeni.

Kunezinhlobonhlobo eziningi zezitsha ze-dolma ku-cuisine yaseTurkey, kusukela ku-dolma biber kuya kumaqabunga amagilebhisi (i-dolma yaprak) nezimbali ze-zucchini (kabak Çiçeği dolması). Isifunda ngasinye eTurkey singaba nenguqulo yaso ye-dolma, futhi kunezindlela eziningi zokulungisa lesi sidlo.

23. Közlenmiş Patlıcan

I-“Közlenmiş Patlıcan” isidlo esimnandi saseTurkey lapho isitshalo seqanda (i-patlıcan) sigaywa noma sosiwe ukuze sinikeze ukunambitheka kwentuthu bese senziwe isidlo sangaseceleni esimnandi noma idiphu. Igama elithi “közlenmiş” lisho ukugazinga noma ukosiwa ukudla phezu kwelangabi elivulekile noma amalahle, okudala ukunambitheka nephunga eliyingqayizivele. Nansi eminye imininingwane nge-Közlenmiş Patlıcan:

izithako:

• Isitshalo seqanda (Patlıcan): Isitshalo seqanda sivame ukusetshenziselwa lesi sidlo. Ziyawashwa futhi zosiwe noma zosiwe ngaphandle kwesikhumba.
• I-Garlic: I-garlic egayiwe iyengezwa ukuze kuthuthukiswe iphunga kanye nokunambitheka.
• Ulamula: Ijusi kalamula isetshenziselwa ukwengeza ubusha kanye ne-asidi.
• Amafutha omnqumo: Amafutha omnqumo engeziwe avame ukusetshenziselwa ukwengeza ukunambitheka okucebile kuma-eggplant athosiwe.
• Izinongo: Izinongo ngokuvamile zihlanganisa usawoti, pepper, futhi ngezinye izikhathi i-paprika noma i-pul biber (upelepele obomvu) ngokushisa okuthile.
• I-Parsley: I-parsley entsha iqoshiwe futhi yengezwe njengokuhlobisa.

ukulungiselela: Ama-eggplant ahlanjululwa kahle bese osiwe noma osiwe phezu komlilo ovulekile noma ku-grill kuze kube yilapho isikhumba simnyama futhi sishise futhi ingaphakathi lithambile. Zibe sezifakwa endishini embozwe ngesivalo ukuze ziphole futhi zixebule kalula isikhumba. Inyama yesitshalo seqanda egazingiwe ibe isigaywa noma ihlanzwe ngemfoloko bese ihlanganiswa nezithako ezisele ezifana nogalikhi, ujusi kalamula, amafutha omnqumo nezinongo.

Ukukhonza u-Közlenmiş Patlıcan: Imvamisa ukusetshenziswa njenge-appetizer noma isidlo esiseceleni, i-Közlenmiş Patlıcan ingajatshulelwa emakhazeni noma ezingeni lokushisa legumbi. Ingaphakelwa ngesinkwa esiyisicaba noma njengediphu yezinye izitsha. Lesi sidlo saziwa kakhulu ngokunambitheka kwentuthu nokuthungwa okukhilimu, saziswa kakhulu ku-cuisine yaseTurkey.

I-Közlenmiş Patlıcan iyisidlo esidumile e-Mediterranean naseMpumalanga Ephakathi futhi ivamise ukuphakelwa nezinye izithakazelo ezifana ne-hummus, i-tzatziki neminqumo. Kuwukudla okumnandi kwabathandi besitshalo seqanda kanye nokwengeza okuhle etafuleni le-mezze.

24. Sigara Böregi

I-"Sigara Böreği" iwukudla okudumile kweminwe yaseTurkey lapho inhlama encane ye-yufka igcwele ukugcwaliswa okubabayo, igoqwe bese ithosiwe noma ibhakwa. Igama elithi "Sigara Böreği" ngokwezwi nezwi lisho ukuthi "cigar börek" futhi lisho umumo oyisilinda okhumbuza isiga. Lesi sidlo sivamile e-Turkish cuisine futhi sivame ukukhonzwa njenge-appetizer, i-snack noma ukudla kweminwe. Nansi eminye imininingwane ngoSigara Böreği:

izithako:

• I-Yufka inhlama: I-Yufka iyinhlama encane kakhulu, efana nenhlama ye-filo. Ivamise ukuthengiswa ngendlela eyisikwele futhi isikwa ibe yimicu ye-Sigara Böreği.
• Ukugcwalisa: Ukugcwaliswa kwe-Sigara Böreği kungahluka kuye ngokunambitha, kodwa ngokuvamile kuhlanganisa ingxube kashizi wezimvu (beyaz peynir) noma i-feta, amakhambi aqoshiwe afana neparsley noma i-dill, amaqanda, u-garlic nezinongo.
• Amafutha: Amafutha emifino afana namafutha e-sunflower asetshenziselwa ukuthosa okujulile noma ukubhaka.

ukulungiselela: Ukulungiselela i-Sigara Böreği kuqala ngokufaka ukugcwaliswa emigqeni ye-yufka bese iwagoqa abe amaroli amancane, angama-cylindrical. Imiphetho ivamise ukubhulashwa nge-egg wash ukuze kuvalwe imiqulu. Khona-ke imiqulu ijulile ethosiwe emafutheni ashisayo noma ibhakwa kuhhavini kuze kube nsundu yegolide futhi i-crispy.

Ukukhonza uSigara Böreği: I-Sigara Böreği ivamise ukuphakelwa ishisa futhi ingajatshulelwa iyodwa noma nge-yogurt, isoso katamatisi noma i-ayran (isiphuzo esiqabulayo seyogathi). Kungukudla okulula okudumile e-Turkish cuisine futhi kuvame ukuphakelwa emicimbini, imicimbi noma njengesiphuzo ezindaweni zokudlela.

Inhlanganisela yenhlama e-crispy kanye nokugcwaliswa okumnandi kwenza i-Sigara Böreği ijabulele izinzwa. Kulula ukuyijabulela futhi yaziswa abantu babo bonke ubudala. I-Sigara Böreği iyisidlo esishintshashintshashintshayo esingajwayelaniswa kalula nokuthandwa okuhlukile, futhi kukhona nezinguqulo zemifino ngaphandle kwenyama.

25. Tursu

Igama elithi "Turşu" igama lesiTurkey lemifino efakwe emanzini anosawoti egcinwa ku-brine noma uviniga ukuze igcinwe futhi iyinambithe. E-Turkish cuisine, imifino efakwe emanzini anosawoti iyisitsha esibalulekile esiseceleni futhi ivame ukukhonzwa njengokuhambisana nezifundo eziyinhloko, amasemishi noma ama-appetizers. Nansi eminye imininingwane ngeTurşu:

izithako: Izithako ze-turşu zingahluka kuye ngokunambitha kanye nesifunda, kodwa eminye yemifino efakwe emanzini amaningi e-Turkish cuisine ihlanganisa:

1. Iklabishi elimhlophe (Lahana Turşusu): Iklabishi elimhlophe lifakwe emanzini anosawoti futhi lingenye yezinhlobonhlobo ezidume kakhulu ze-turşu.
2. Ukhukhamba (Salatalık Turşusu): Ukhukhamba nawo ahlanjululwe futhi avame ukugoqa futhi aqabule.
3. I-Paprika (Biber Turşusu): I-Paprika, evame ukushisa, ifakwe kuviniga ne-brine futhi inikeza i-turşu inothi elibabayo.
4. Isitshalo seqanda (Patlıcan Turşusu): Ngezinye izikhathi ama-eggplant afakwe emanzini anosawoti futhi angakhonzwa ngezindlela ezihlukahlukene njengezingcezu noma imicu.
5. Izaqathi (Havuç Turşusu): Izaqathi zifakwe emanzini uviniga noma i-brine futhi zigcina umbala wazo osawolintshi ogqamile.
6. Iklabishi (Kara Lahana Turşusu): Iklabishi elimnyama lifakwe emanzini anosawoti kwezinye izindawo zaseTurkey futhi linokunambitheka okunamandla.

ukulungiselela: Ukulungisa i-turşu kudinga isineke nokunakekela njengoba imifino iqale ifakwe emanzini anosawoti noma kuviniga bese ivutshelwa isikhathi esithile ukuze ithuthukise ukunambitheka okufunayo. Ukulungiswa okuqondile kungase kuhluke kuye ngohlobo lwemifino, kodwa ngokuvamile imifino ifakwe emanzini angangeni umoya nosawoti, izinongo namanzi futhi igcinwe endaweni epholile. Phakathi nenqubo yokuvutshelwa, ama-flavour akhula futhi imifino iba muncu futhi ibe nezinongo.

Ukukhonza e-Turşu: I-Turşu ivamise ukuphakelwa njengesitsha esiseceleni kwezinye izitsha, ikakhulukazi izitsha zenyama namasemishi. Kungadliwa futhi njengokudla okulula okuqabulayo. E-Turkish cuisine, imifino efakwe emanzini anosawoti iyingxenye ebalulekile yokudla okuningi, inikeza umehluko omuncu kwamanye ama-flavour.

I-Turşu ayimnandi nje kuphela, kodwa futhi iyindlela enhle yokugcina imifino isikhathi eside futhi ujabulele ukunambitheka kwemifino emisha lapho ingatholakali ngaphandle kwesizini.

26. Ciğ Kofte

I-“Çiğ Köfte” isidlo esidumile saseTurkey esenziwe ngenyama yenkomo eluhlaza noma yewundlu. Igama elithi “Çiğ Köfte” ngokwezwi nezwi lisho ukuthi “ibhola lenyama eluhlaza” futhi libhekisela ekulungiseni okungokwesiko kwesitsha, lapho inyama icutshungulwa ngendlela ekhethekile ukuze iphephe ukusetshenziswa ngaphandle kokuyipheka. Nansi eminye imininingwane ngo-Çiğ Köfte:

izithako: Izithako eziyinhloko ze-Çiğ Köfte yilezi:

1. Inyama yenkomo noma yewundlu eluhlaza: Ngokwesiko, inyama eluhlaza iyasetshenziswa, iqotshwe noma igaywe ibe yizicucu ezinhle kakhulu. Kodwa-ke, izindlela zokupheka zanamuhla zivame ukusebenzisa i-Bulgarian wheat semolina (bulgur) esikhundleni senyama ukwenza isidlo sibe imifino noma i-vegan.
2. I-Bulgur wheat: I-Bulgur iwumkhiqizo we-semolina kakolweni ogayiwe futhi ophekwe ngaphambilini. Isetshenziswa ku-Çiğ Köfte ukuthuthukisa ukuthungwa nokuvumelana kwesitsha.
3. Okunamathiselwe kukatamatisi: I-tomato paste isetshenziswa kanye nezinongo namakhambi ukwengeza ukunambitheka nombala ku-Çiğ Köfte.
4. Izinongo namakhambi: Izinongo ezisetshenziswa kakhulu namakhambi zifaka i-paprika, i-pul biber (upelepele obomvu), i-cumin, i-garlic, u-anyanisi, i-parsley ne-mint.

ukulungiselela: Ukulungiselela u-Çiğ Köfte kuqala ngokuxuba inyama (noma i-bulgur) ne-tomato unamathisele, izinongo namakhambi. Lokhu kudinga ukuxova okuphelele ukuze kuxube kahle izithako. Ngokwesiko, i-Çiğ Köfte yayilungiswa ngokuxova ngezandla zakho, kodwa namuhla kuvame ukusetshenziswa iprosesa yokudla.

Ingxube ibe isiba amabhola amancane noma ama-flatbread ayindilinga bese ihanjiswa ngezingcezu ezincane zesinkwa esiyisicaba noma amaqabunga e-ulethisi. Ivamise ukuthelwa ngejusi kalamula futhi iphakwe nemifino emisha efana nama-radishes, ama-scallions kanye nolethisi.

Ukukhonza u-Çiğ Köfte: I-Çiğ Köfte ivamise ukuphakelwa ngendlela yezingxenye ezincane, ezilawulekayo ezingasongwa ngesinkwa se-pita ukuze kwakhe uhlobo lwesemishi. Iphinde inikezwe nemifino emisha kanye nama-lemon wedges ukuze kuhambisane nokunambitheka. I-Çiğ Köfte iyisidlo esidumile kanye nesiphuzo esiphuzweni saseTurkey futhi sivame ukujatshulelwa ngezikhathi ezikhethekile nemicimbi.

Kubalulekile ukuqaphela ukuthi ukudla kwesimanje kwaseTurkey ngokuvamile akusasebenzisi inyama eluhlaza e-Çiğ Köfte ukugwema ukukhathazeka ngezempilo. Esikhundleni salokho, i-bulgur noma ezinye izinketho zemifino zisetshenziswa ezilingisa ukunambitheka nokuthungwa kwesidlo sendabuko.

27. Pastırma

I-"Pastırma" iwuhlobo olukhethekile lwenyama yaseTurkey eyenziwe ngenyama yenkomo eyomiswe ngomoya. Igama elithi "Pastırma" livela egameni lesi-Armenia elithi "bastirma," okusho ukuthi "inyama ecindezelwe." Lesi sipesheli senyama esomisiwe emoyeni sinomlando omude futhi saziwa ngokunambitheka okujulile kanye nezinongo. Nansi eminye imininingwane nge-Pastırma:

I-Herstellung: Ukwenza i-pastırma kuqala ngenyama yenkomo yekhwalithi ephezulu, ngokuvamile esuka phezulu noma i-fillet yenkomo. Inyama iqale ihlikihlwe ngengxube kasawoti, u-garlic, i-paprika nezinye izinongo ezinikeza ukunambitheka kwayo okuphawulekayo. Inyama ibe isilengiswa ukuze yome amasonto ambalwa.

Phakathi nenqubo yokomisa, inyama icindezelwa ngokuqinile ukuze isuse umswakama owedlulele futhi igxilise ama-flavour. Ngemva kokuba yome ngokwanele, isikwa ibe yizingcezu ezincane futhi isilungele ukusetshenziswa.

Ukunambitha nokusebenzisa: I-Pastırma inokunambitheka okunamandla okungaba usawoti, okubabayo futhi okubabayo kancane kuye ngezinongo ezisetshenzisiwe. Inokwakheka okuqinile kanye nombala omnyama, obomvu ojulile. I-Pastırma ivamise ukusikwa ibe mincane futhi isetshenziswe njenge-topping yamasemishi, i-pide (izinkwa eziyisicaba zaseTurkey), noma i-pizza.

Indlela edumile yokujabulela i-pastırma i-"Pastırma Ekmek," lapho izingcezu ezincane ze-pasırma zibekwe phezu kwesinkwa esiyisicaba futhi zihlotshiswe ngotamatisi, upelepele, i-arugula nolamula. Lesi sidlo sivamile eTurkey futhi senza ukudla okulula okumnandi noma ukudla okulula.

Ukuthenga nokugcina: I-Pastırma itholakala ezitolo zegrosa zaseTurkey nasezimakethe ezikhethekile. Lapho uthenga, kufanele unake ikhwalithi futhi ubheke imikhiqizo evela kubakhiqizi abahloniphekile. Kungaba i-vacuum epakishwe noma ifakwe ezikhwameni ezikhethekile ze-wax.

Ukwelula impilo yeshalofu, i-pastırma kufanele igcinwe endaweni epholile, eyomile. Ngemuva kokuvula ukupakisha, kufanele ivalwe ngokuqinile futhi igcinwe esiqandisini.

I-Pastırma iyisibiliboco esimnandi esibamba indawo ekhethekile ku-cuisine yaseTurkey futhi yaziswa abantu abaningi emhlabeni jikelele. Ukunambitheka kwabo okuyingqayizivele nokuguquguquka kubenza babe ukukhetha okudumile kwamasemishi, i-pide nezinye izitsha.

28. I-Pilaf

I-“Pilaf” (ephinde ibhalwe ukuthi “pilaf”) iyisidlo serayisi sendabuko esilungiselelwe emazweni namasiko ahlukahlukene emhlabeni jikelele. Inomsuka wayo eMpumalanga Ephakathi futhi iyisidlo esishintshashintshayo esingaphekwa ngezindlela ezihlukahlukene. Nalu ulwazi oluthile mayelana ne-pilaf:

ukulungiselela: Izithako eziyisisekelo ze-pilaf irayisi, amanzi noma umhluzi, namafutha (imvamisa amafutha noma ibhotela). Ilayisi lithosiwe ngamafutha kuze kube yilapho lithosiwe kancane bese kwengezwa uketshezi. Kuye ngesifunda kanye nokunambitheka komuntu siqu, izithako ezihlukahlukene zingangezwa ku-pilaf, kuhlanganise nemifino, inyama, okusanhlamvu, amantongomane, izinongo namakhambi.

Ukukhethwa komhluzi noma uketshezi kungathinta kakhulu ukunambitheka kwe-pilaf. Kwezinye izindlela zokupheka, i-safron noma i-turmeric nayo yengezwa ukunikeza irayisi umbala ophuzi kanye nephunga eliyingqayizivele.

Izinguquko: Kunezinhlobonhlobo eziningi ze-pilaf emazweni ahlukene nasezifundeni. Nazi izibonelo:

1. I-Persian Pilaf (Chelow): I-pilaf yasePheresiya yakudala ivamise ukunambitheka ngesafroni futhi evamise ukuhlotshiswa ngama-barberry.
2. I-Indian Biryani: Isitsha serayisi saseNdiya esivame ukwenziwa ngezinongo ezifana nekhumini, i-cardamom nesinamoni, kanye nenyama noma imifino.
3. I-pilaf yaseTurkey: E-Turkish cuisine, i-pilaf ivame ukwenziwa ngemifino noma inyama efana nenkukhu noma iwundlu futhi inongwe ngezinongo ezifana ne-paprika nopelepele.
4. I-pilaf yesiGreki (i-Pilafi): E-Greece, i-pilaf ivame ukwenziwa nge-tomato sauce nezinongo ezifana ne-oregano nesinamoni.
5. I-pilaf yase-Asia Ephakathi (Plov): E-Asia Emaphakathi, ikakhulukazi emazweni anjenge-Uzbekistan neTajikistan, i-pilaf iyisidlo esivamile esenziwe ngenyama, irayisi, izaqathi no-anyanisi.

Khonza: I-Pilaf ingasetshenziswa njengesitsha esizimele noma njengesitsha esiseceleni. Ivame ukuhlotshiswa ngamakhambi amasha, iyogathi, noma amasoso afana ne-tzatziki. Emasikweni amaningi, i-pilaf ilungiselelwa izikhathi ezikhethekile nemikhosi futhi ibhekwa njengophawu lomcebo nokuchuma.

I-Pilaf iyisidlo esiguquguqukayo nesimnandi esijatshulelwa ngezindlela ezahlukahlukene emhlabeni jikelele. Inikeza ingcebo yama-flavour kanye nokwehluka okwenza kube isidlo esidumile ezitsheni eziningi ezahlukene.

29. I-Hummus

I-"Hummus" iyidiphu emnandi futhi eguquguqukayo noma i-appetizer evamile ekudleni kwaseMpumalanga Ephakathi. Le nhlama enokhilimu yenziwe ngamaphuphu ahlanzekile futhi ayoliswe ngezinongo ezihlukahlukene, amafutha kanye nejusi kalamula. Nansi eminye imininingwane mayelana ne-hummus:

izithako: Izithako eziyinhloko ze-hummus yilezi:

1. Uphizi: Ama-chickpeas ayisisekelo se-hummus futhi avame ukusetshenziswa ethinini noma omisiwe bese ephekwa.
2. I-Tahini: I-Tahini inhlama ye-sesame enezela ukhilimu kanye ne-nutty flavour ku-hummus.
3. ijusi lemon: Ijusi kalamula entsha yengezwa ukunikeza i-hummus ukunambitheka okusha.
4. Ugaliki: I-clove eyodwa noma ngaphezulu kagalikhi yengezwa ukuze uthole ukunambitheka okumnandi.
5. Amafutha e-Olive: Amafutha omnqumo avame ukusetshenziselwa ukushelela i-hummus futhi wengeze ukunambitheka okwengeziwe.
6. Izinongo: Izinongo ezifana ne-cumin, i-paprika nosawoti zengezwa ngokuvumelana nokunambitha.

ukulungiselela: Ukwenza i-hummus, i-puree ama-chickpeas, i-tahini, ijusi kalamula, i-garlic, nezinongo ku-blender noma iprosesa yokudla kuze kube yilapho ihambisana nokhilimu. Amanzi anganezelwa njengoba kudingeka ukuze kuzuzwe ukungaguquguquki okufunayo. Khona-ke i-hummus ifakwa endishini, igcotshwe ngamafutha omnqumo futhi ihlotshiswe ngezinongo ezengeziwe noma amakhambi uma uthanda.

Khonza: I-Hummus ivame ukusetshenziswa njengediphu yesinkwa esiyisicaba noma isinkwa se-pita. Ingasetshenziswa futhi njengendlela yokusabalalisa amasemishi noma ama-wraps. Ngokwesiko, i-hummus ihlotshiswe nge-drizzle yamafutha omnqumo kanye ne-pinch ye-paprika. Imifino emisha efana nezaqathi, ukhukhamba, nopelepele nayo iyizengezo ezithandwayo ku-hummus.

I-Hummus ayimnandi nje kuphela, kodwa futhi inempilo. Icebile ngamaprotheni, i-fiber, amavithamini namaminerali ngakho-ke iyisinqumo esihle sokudla okunomsoco. I-Hummus iyinketho ethandwayo ye-vegan kanye nemifino ngoba ayiqukethe noma yimiphi imikhiqizo yezilwane.

Eminyakeni yamuva nje, i-hummus iye yanda kakhulu emhlabeni jikelele futhi ayaziswa hhayi kuphela ekudleni kwaseMpumalanga Ephakathi kodwa nakwamanye amasiko amaningi okupheka. Kuwukudla okuhlukahlukene futhi okumnandi okulula ukukwenza ekhaya.

30. Zeytinyağli Domates Dolmasi

I-“Zeytinyağlı Domates Dolması” isiphuzo esiphundu sase-Turkish lapho utamatisi ufakwa khona ngokugcwaliswa kwerayisi okubabayo bese ugaywa ngamafutha omnqumo. Lesi sidlo siyingxenye ethandwayo yokudla kwaseTurkey futhi kuvame ukukhonzwa njenge-appetizer noma i-side dish. Nalu olunye ulwazi ngakho:

izithako: Izithako eziyinhloko ze-Zeytinyağlı Domates Dolması yilezi:

1. Utamatisi: Utamatisi omkhulu, ovuthiwe usetshenziselwa lesi sidlo futhi ugobe ukuze kube nendawo yokugcwaliswa.
2. Ilayisi: Irayisi elisanhlamvu eliphakathi lisetshenziselwa ukugcwalisa. Kufanele igezwe futhi ikhishwe kuqala.
3. U-anyanisi: U-anyanisi uqotshwe kahle futhi ugaywe emafutheni omnqumo ukwengeza ukunambitheka ekugcwaliseni.
4. Izinongo: Izinongo ezifana ne-mint, i-parsley, i-peppermint, usawoti kanye nopelepele zisetshenziselwa ukugcwalisa.
5. ijusi lemon: Ijusi kalamula entsha yengezwa ukunikeza isidlo ukunambitheka okuqabulayo.
6. Amafutha e-Olive: Amafutha omnqumo engeziwe asetshenziswa ngokukhululekile ukuze kulungiswe utamatisi futhi kunikeze ukunambitheka okucebile.

ukulungiselela: Ukulungiselela i-Zeytinyağlı Domates Dolması, utamatisi ugoba ngokusika ingxenye engaphezulu bese ukhipha ngokucophelela ingaphakathi ngesipuni. Ukugcwaliswa kwenziwa ngerayisi eligeziwe, u-anyanisi oqoshiwe, amakhambi amasha, izinongo kanye nejusi likalamula. Utamatisi ube usugcwaliswa ngalokhu kugcwaliswa.

Utamatisi ogxiliwe ufakwa ebhodweni, uthele ngamafutha omnqumo futhi kancane kancane uncibilike kuze kube lula futhi ukugcwaliswa kuphekwe. Ngesikhathi sokupheka, utamatisi ubamba ukunambitheka kwamafutha omnqumo futhi ugcwalise futhi ube mnene futhi ube nephunga elimnandi.

Khonza: I-Zeytinyağlı Domates I-Dolması ivamise ukuphakelwa kuzinga lokushisa legumbi noma ibande kancane. Ingajatshulelwa iyodwa noma njenge-side dish kwezinye izitsha zaseTurkey. Ivamise ukuhlotshiswa ngokufafazwa kwamakhambi asanda kuqotshwa noma izingcezu zikalamula ukuze kuthuthukiswe ukunambitheka.

Lesi sidlo asigcini nje ngokuba mnandi kodwa futhi sinempilo njengoba siqukethe izithako eziningi ezintsha namafutha omnqumo. Kuyinketho ethandwayo e-Turkish cuisine futhi ivamise ukuphakelwa ezidlweni zakusihlwa zomndeni kanye nezikhathi zemikhosi.

31. Zeytinyağlı Barbunya

I-“Zeytinyağlı Barbunya” isidlo sakudala sase-Turkish esenziwe ngobhontshisi obusha be-borlotti obuswa ngamafutha omnqumo futhi sinongwe ngezinongo namakhambi. Lesi sidlo singokwesigaba sezitsha ze-"Zeytinyağlı", okusho ukuthi silungiswa ngamafutha omnqumo futhi sivame ukukhonzwa njenge-appetizer noma i-side dish. Nalu olunye ulwazi ngakho:

izithako: Izithako eziyinhloko ze-Zeytinyağlı Barbunya yilezi:

1. Ubhontshisi be-Barbunya: Lezi bhontshisi ezikhethekile ze-borlotti ziyinhliziyo yesitsha. Ngokuvamile zisetshenziswa zintsha futhi kufanele ziphekwe ngaphambi kokuzilungiselela.
2. U-anyanisi: U-anyanisi uqotshwe kahle futhi ugaywe emafutheni omnqumo ukwengeza ukunambitheka kusoso.
3. Ugaliki: I-garlic egayiwe igaywa kanye no-anyanisi ukwengeza ukunambitheka okumnandi.
4. Utamatisi: Utamatisi ovuthiwe uyaqotshwa bese uhlanganiswa nobhontshisi ukwenza isoso.
5. Izinongo: Izinongo ezifana ne-paprika, usawoti kanye nopelepele zisetshenziselwa ukunambitheka okungeziwe.
6. ijusi lemon: Ijusi kalamula entsha yengezwa ukunikeza isidlo ukunambitheka okuqabulayo.
7. Amafutha e-Olive: I-extra virgin oil oil isetshenziswa ngokukhululekile ukubosa ubhontshisi futhi iwanikeze ukunambitheka okucebile.

ukulungiselela: Ukulungiswa kwe-Zeytinyağlı Barbunya kuqala ngokupheka ubhontshisi omusha we-borlotti. Ubhontshisi uphekwa uze uthambe kodwa usalokhu ugcina ukuma kwawo. Khonamanjalo, u-anyanisi nesweli kugaywa emafutheni omnqumo kuze kube nsundu yegolide. Khona-ke utamatisi oqoshiwe, izinongo kanye nejusi likalamula kwengezwa futhi isoso siphekwe kuze kube yilapho sishubile.

Ubhontshisi ophekiwe ube usufakwa kusoso futhi uhlanganiswe kancane ukuze ama-flavour ahlangane futhi ubhontshisi ufakwe kahle.

Khonza: I-Zeytinyağlı Barbunya ivamise ukuphakelwa ekamelweni lokushisa noma ibande kancane. Kungenziwa njenge-appetizer noma i-side dish. Ngaphambi kokukhonza, kuvame ukuhlotshiswe nge-pinch yamakhambi amasha noma izingcezu zikalamula ukuze kuthuthukiswe ukunambitheka.

Lesi sidlo asigcini nje ngokuba mnandi kodwa futhi sinempilo njengoba siqukethe izithako eziningi ezintsha namafutha omnqumo. Kuyisibonelo sakudala se-Turkish "Zeytinyağlı" cuisine futhi kuvame ukujatshulelwa ezidlweni zakusihlwa zomndeni kanye nemicimbi yemikhosi.

32. Haydari

"I-Haydari" iyi-appetizer yaseTurkey emnandi noma idiphu eyenziwe nge-yogurt, u-garlic, amakhambi amasha nezinongo. Lokhu kudiphu okuqabulayo nokunokhilimu kuvame ukudliwa njengesitsha esiseceleni sokudla okuhlukahlukene kwaseTurkey futhi kudume kakhulu ngenyama eyosiwe noma njengediphu yesinkwa esiyisicaba noma imifino. Nansi eminye imininingwane ngoHaydari:

izithako: Izithako eziyinhloko ze-Haydari yilezi:

1. Iyogathi: Iyogathi iyisisekelo se-Haydari futhi inikeza ukuthungwa okunokhilimu. I-Turkish cuisine ivamise ukusebenzisa iyogathi enamafutha amaningi ukuze kuthuthukiswe ukungaguquguquki.
2. Ugaliki: I-garlic egayiwe yengezwa ukunambitheka okumnandi. Inani lingahluka kuye ngokuthanda komuntu siqu.
3. Amakhambi amasha: Amakhambi amasha afana ne-mint, i-parsley ne-dill ayaqotshwa futhi afakwe ukuthuthukisa ukunambitheka.
4. Izinongo: Izinongo ezinjengosawoti kanye nopelepele zengezwa ukuze kutholakale ukunambitheka.
5. Amafutha e-Olive: Amafutha omnqumo engeziwe avame ukuthululwa phezu kwe-haydari ukuze anikeze ukunambitheka okucebile futhi alenze likhange.

ukulungiselela: Ukwenza uHaydari kulula futhi kudinga izinyathelo ezimbalwa kuphela. I-yogurt ifakwa endishini futhi ihlanganiswe negalikhi, amakhambi aqoshiwe nezinongo. Ingxube inyakaziswa kahle ize ibe nokhilimu.

Ngaphambi kokukhonza, i-Haydari ifakwa epuleti futhi igcotshwe ngamafutha omnqumo. Ibuye ihlotshiswe ngamakhambi aqoshiwe engeziwe noma i-paprika ukuze kuthuthukiswe ukunambitheka nokwethulwa.

Khonza: I-Haydari ivame ukukhonzwa njenge-appetizer noma idiphu futhi ihambisana kahle nenyama eyosiwe, isinkwa se-pita noma imifino. Ingasetshenziswa futhi njengesitsha esiseceleni nezinye izitsha zaseTurkey ezifana ne-kebabs noma i-lahmacun. Le diphu eqabulayo idume kakhulu ngezinsuku ezishisayo njengoba ipholile futhi iqabula.

I-Haydari iyisidlo esithandwayo e-Turkish cuisine futhi ivame ukujatshulelwa emicimbini yezenhlalo, izidlo zomndeni kanye nezindawo zokudlela. Kulula ukuyilungisa futhi inikeza indlela emnandi yokujabulela ukunambitheka kwe-cuisine yaseTurkey.

33. Sucuk

I-"Sucuk" isoseji laseTurkey elidumile elaziwa ngokunambitheka kwalo okunamandla namaphunga ababayo. Leli soseji elomiswe ngomoya lenziwa ngenyama yenkomo egayiwe futhi linongwe ngezinongo ezihlukahlukene, ikakhulukazi ugaliki kanye ne-paprika. Ingxube ibe isigxishwa emabhokisini bese yomiswa emoyeni ize iqine. Nalu ulwazi oluthile mayelana ne-Sucuk:

izithako: Izithako eziyinhloko ze-sucuk yilezi:

1. Inyama yenkomo egayiwe: Inyama yenkomo egayiwe iyisithako esiyinhloko se-sucuk futhi ngokuvamile yenziwa ngenyama yezinga eliphezulu.
2. Ugaliki: I-garlic egayiwe yengezwa ukuze i-sucuk ibe ukunambitheka kwayo okuphawulekayo.
3. I-Paprika powder: I-paprika powder, ikakhulukazi i-paprika powder eshisayo, isetshenziselwa ukunikeza isoseji inothi layo elibabayo.
4. Usawoti nezinongo: Usawoti nezinongo ezihlukahlukene ezifana ne-cumin, i-oregano kanye nopelepele zisetshenziselwa ukunambitheka okwengeziwe.

ukulungiselela: Ukulungiselela i-sucuk kuqala ngokwenza ingxube yesinongo. Inyama yenkomo egayiwe ixubene kahle nama-clove kagalikhi oqoshiwe, i-paprika powder nezinongo. Ingxube ibe isigxishwa emaceleni emvelo futhi isikwe ngobude obulinganayo. Amasoseji abe omiswa ngomoya ukuze andise amandla awo futhi agxilise ukunambitheka.

Khonza: I-Sucuk ivame ukusikwa ibe mncane futhi ithoswe noma yosiwe epanini ngaphandle kwamafutha engeziwe. Ivamise ukukhonzwa njenge-appetizer noma i-side dish futhi ihambisana kahle nesinkwa se-pita, utamatisi namakhukhamba. Isoseji elibabayo liphinde libe isithako esithandwayo ezitsheni ezihlukahlukene zaseTurkey, okuhlanganisa i-pide (i-pizza yaseTurkey), i-menemen (amaqanda aphehliwe eTurkey), ne-börek (ophaya benhlama abagcwalisiwe).

I-Sucuk idume kakhulu ekudleni kwaseTurkey ngenxa yokunambitheka kwayo okunamandla nokuhlukahluka. Kuyintandokazi kuma-barbecues, ama-picnics kanye nemicimbi yokuzijabulisa.

34. Isihloko

I-"Topik" iyingcweti yendabuko yaseTurkey eyenziwe ngamaphuphu agayiwe. Le ngxube inothiswa ngezinongo ezihlukahlukene kanye nama-flavour futhi yakhiwe amabhola amancane noma ama-patties. I-Topik ivamise ukukhonzwa njenge-appetizer noma i-mezze ku-cuisine yaseTurkey. Nalu ulwazi oluthile mayelana ne-Topik:

izithako: Izithako eziyinhloko ze-Topik yizi:

1. Uphizi: Ama-chickpeas aphekwa kuqala bese egaywa abe unama ukuze enze isisekelo se-topical.
2. Ugaliki: I-garlic egayiwe yengezwa ukunikeza i-topical flavour yayo.
3. Ilamuna: Ijusi kalamula entsha yengezwa nge-asidi ne-flavour.
4. Izinongo: Izinongo ezihlukahlukene ezifana ne-cumin, i-paprika kanye nopelepele we-cayenne zisetshenziselwa ukwengeza izinongo ku-topical.
5. I-Tahini: I-Tahini, inhlama eyenziwe ngembewu ye-sesame yomhlabathi, ivame ukungezwa ukuze kuthuthukiswe ukuthungwa nokunambitha.

ukulungiselela: Ukulungiselela i-Topik kuqala ngokupheka ama-chickpeas, kulandelwa ukwenza unamathisele ovela ku-chickpeas ophekiwe, u-garlic, ujusi kalamula, izinongo kanye ne-tahini. Lokhu kunamathisela kwakhiwa amabhola amancane futhi ngezinye izikhathi kufafazwe ngamantongomane aqoshiwe noma iparsley. Amabhola angaphinde agaywe ngamafutha omnqumo ukuze uthole ukunambitheka okungeziwe kanye nomswakama.

Khonza: I-Topik ivamise ukusetshenziswa njenge-appetizer noma i-mezze futhi ihamba kahle nesinkwa esiyisicaba noma i-pita. Ivame ukuphakelwa nemifino emisha efana notamatisi, ukhukhamba kanye neminqumo. Amabhola e-chickpea ababayo awukudla okudumile emicimbini yomphakathi noma njengesiphuzo ezindaweni zokudlela.

I-Topik iyisidlo esiphundu nesiphundu ekuphekeni kwaseTurkey futhi kuvame ukujatshulelwa abathandi be-mezze baseTurkey. Kungukudla okulula okuhlukahlukene futhi kuyindlela enhle yokujabulela ukunambitheka kwe-cuisine yaseTurkey.

35. Fava

I-"Fava" iyisidlo sendabuko saseTurkey esenziwe ngobhontshisi ophuzi ophuzi ohlutshiwe noma ohlaza omisiwe. Lamabhontshisi ayaphekwa, acutshungulwe, afakwe nezinongo ezihlukahlukene kanye nama-flavour ukuze enze iphalishi elinokhilimu noma i-puree. I-Fava ivame ukukhonzwa njenge-appetizer noma i-mezze ku-cuisine yaseTurkey. Nalu ulwazi oluthile mayelana ne-Fava:

izithako: Izithako eziyinhloko ze-fava yilezi:

1. Ubhontshisi omisiwe ohlukanisiwe: Ubhontshisi ohlukanisayo ophuzi noma oluhlaza usetshenziselwa i-fava. Ngokuvamile lezi zihlutshiwe ngaphambi kokupheka.
2. Ugaliki: I-garlic egayiwe yengezwa ukunikeza i-fava ukunambitheka kwayo okuyisici.
3. Amafutha e-Olive: Amafutha omnqumo engeziwe avame ukusetshenziswa ukunikeza i-fava ukuthungwa okucebile kanye nokunambitheka.
4. Ilamuna: Ijusi kalamula entsha yengezwa nge-asidi ne-flavour.
5. Izinongo: Izinongo ezihlukahlukene ezifana nekhumini, i-paprika, nopelepele we-cayenne zisetshenziselwa ukwengeza ukunambitheka ku-fava.

ukulungiselela: Ukulungiselela i-fava kuqala ngokupheka ubhontshisi ohlutshiwe kuze kube yilapho uthambile. Khona-ke ubhontshisi ophekiwe uyahlanzwa ukuze wenze i-puree ebushelelezi. Ngesikhathi sokuhlanza, u-garlic, amafutha omnqumo, ijusi kalamula, nezinongo zengezwa ukuze kuthuthukiswe ukunambitheka nokuthungwa. I-puree ibe isibandisiwe futhi ingavuzwa ngamafutha omnqumo noma ihlotshiswe ngamakhambi amasha ngaphambi kokuphakelwa.

Khonza: I-Fava ivamise ukukhonzwa njenge-appetizer noma i-mezze futhi ihamba kahle nesinkwa esiyisicaba noma i-pita. Ivame ukuphakelwa nemifino emisha efana notamatisi, ukhukhamba kanye neminqumo. I-creamy puree iyisidlo esidumile emicimbini yomphakathi noma njengesiphuzo ezindaweni zokudlela.

I-Fava iwukudla okumnandi nokunokhilimu ekudleni kwaseTurkey futhi kuvame ukujatshulelwa abathandi be-mezze baseTurkey. Kuyindlela enhle yokujabulela ukunambitheka kwe-Turkish cuisine futhi ujabulele i-appetizer emnandi noma i-side dish.

36. Midye Dolma

I-"Midye Dolma" iyisitsha se-mezze saseTurkey esidumile esihlanganisa izimbaza ezigxiliwe. Lawa magobolondo ngokuvamile agqitshwa ngengxube yerayisi enongwe nezithako ezihlukahlukene ezinamakha abese eshiswa ngesitimu noma abhakwe. I-Midye Dolma iyisidlo esiphundu nesinenhliziyo esivame ukukhonzwa njenge-appetizer noma i-snack. Nansi eminye imininingwane ngoMidye Dolma:

izithako: Izithako eziyinhloko zeMidye Dolma yilezi:

1. Izimbaza: Izimbaza ezintsha zisetshenziselwa ukulungisa iMidye Dolma. Amagobolondo ayavulwa, ahlanzwe futhi alungiselelwe ukuthola ukugcwaliswa.
2. Ilayisi: Irayisi elide lokusanhlamvu livame ukusetshenziswa futhi lihlanganiswe nezinongo nama-flavour.
3. U-anyanisi: U-anyanisi oqoshiwe wengezwa ukuthuthukisa ukunambitheka nokuthungwa.
4. I-Parsley: I-parsley entsha ivame ukuqotshwa futhi yengezwe ekugcwaliseni.
5. Izinongo: Izinongo ezihlukahlukene ezifana nopelepele, i-paprika kanye ne-peppermint zisetshenziselwa ukwengeza ukunambitheka ekugcwalisweni.

ukulungiselela: Ukulungiselela iMidye Dolma kuqala ngokulungiselela ukugcwaliswa. Ilayisi lixutshwe no-anyanisi oqoshiwe, iparsley, izinongo nezinongo. Amagobolondo abe esevulwa futhi ukugcwaliswa kufakwa ngokucophelela egobolondweni ngalinye. Amagobolondo agxiliwe abe eseshiswa noma abhakwe kuze kuphekwe futhi ukugcwaliswa kuphekwe.

Khonza: I-Midye Dolma ivame ukukhonzwa njenge-appetizer noma i-mezze futhi ingahlotshwa nge-lemon wedges noma i-garlic yogurt sauce. Izimbaza zivame ukuphakelwa zilandelana noma endishini futhi ziwukudla okudumile emicimbini yokuzijabulisa noma ezindaweni zokudlela zasolwandle.

I-Midye Dolma iyingcweti yaseTurkey enenhliziyo enhle futhi emnandi ejatshulelwa abathandi bezimbaza nabalandeli be-mezze yaseTurkey ngokufanayo. Kuyindlela enhle yokuzwa ukunambitheka kwe-Turkish cuisine futhi ujabulele isiphuzo esiyingqayizivele.

37. Saksuka

"I-Şakşuka" isidlo semifino saseTurkey esihlanganisa imifino ehlukahlukene ethosiwe noma ebilisiwe efakwe kusoso sikatamatisi esibabayo. Lesi sidlo siyi-side dish ethandwayo noma i-mezze e-Turkish cuisine futhi ingadliwa ifudumele noma ibanda. Nansi eminye imininingwane nge-Şakşuka:

izithako: Izithako eziyinhloko ze-Şakşuka yilezi:

1. Isitshalo seqanda: Ama-eggplant ngokuvamile anqunywa ama-cubes futhi athoswe kuze kube yilapho ethambile.
2. I-Paprika: Ama-pepper nawo anqunywa ama-cubes futhi athosiwe.
3. I-Zucchini: I-Zucchini nayo inganqunywa ngama-cubes futhi ithoswe noma ibilisiwe.
4. Utamatisi: Utamatisi uyingxenye ebalulekile ye-tomato sauce ezungeze isidlo.
5. Ugaliki: Igalikhi egayiwe yengezwa ukuze i-Şakşuka ibe ukunambitheka kwayo okuyisici.
6. I-tomato sauce: Isosi katamatisi ebabayo eyenziwe ngotamatisi unama, izinongo nezinongo.
7. Izinongo: Izinongo ezihlukahlukene ezifana ne-paprika, i-cumin ne-chili zisetshenziselwa ukwengeza ukunambitheka kwesoso.

ukulungiselela: Ukulungiswa kwe-Şakşuka kuqala ngokuthosa noma ukubilisa imifino ehlukahlukene kuze kube yilapho ithambile. Phakathi naleso sikhathi, i-tomato sauce ilungiswa ngokuxuba unamathisele utamatisi, u-garlic kanye nezinongo. Imifino ethosiwe noma ebilisiwe bese ihlanganiswa nesosi katamatisi bese isitsha siyaphakelwa.

Khonza: I-Şakşuka ivamise ukudliwa njengesitsha esiseceleni noma i-mezze futhi ingadliwa ifudumele noma ibanda. Ihamba kahle nge-flatbread noma i-pita futhi ingahlotshiswa ngamakhambi amasha noma ama-lemon wedges.

I-Şakşuka iyisidlo semifino esimnandi nesibabayo e-Turkish cuisine futhi ivame ukujatshulelwa abathandi be-mezze yaseTurkey. Kuyindlela enhle yokujabulela ukunambitheka kwe-Turkish cuisine futhi ujabulele i-side dish ehlukahlukene.

38. Karides Guvec

I-“Karides Güveç” iyisidlo saseTurkey esidumile esenziwe ngezimfanzi (karides) esoso sikatamatisi esibabayo. Isitsha siphakelwa embizeni yobumba ekhethekile, ebizwa nangokuthi i-güveç, futhi kubhakwa kuze kube yilapho izimfanzi sezinamanzi futhi isoso sinephunga elimnandi. Nansi eminye imininingwane ngo-Karides Güveç:

izithako: Izithako eziyinhloko ze-Karides Güveç yilezi:

1. I-shrimp: Izimfanzi ezintsha zivame ukusetshenziswa, kukhishwe amagobolondo futhi kukhishwe amathumbu.
2. Utamatisi: Utamatisi omusha noma unamathisele utamatisi usetshenziselwa ukulungisa isoso sikatamatisi.
3. U-anyanisi: U-anyanisi oqoshiwe wengezwa ukunambitheka nokuthungwa.
4. Ugaliki: I-garlic eqoshiwe isetshenziselwa ukunikeza isidlo ukunambitheka okumnandi.
5. Izinongo: Izinongo ezihlukahlukene ezifana ne-paprika, i-cumin kanye nopelepele we-cayenne zisetshenziselwa ukwengeza ukunambitheka kwesoso.
6. Amafutha e-Olive: Amafutha omnqumo engeziwe avame ukusetshenziselwa ukuthuthukisa ukunambitheka nokuthungwa.

ukulungiselela: Ukulungiswa kwe-Karides Güveç kuqala ngo-anyanisi o-sautéing ne-garlic emafutheni omnqumo. Khona-ke ama-shrimp ayengezwa futhi athosiwe kafushane. I-tomato sauce, izinongo kanye ne-tomato paste iyengezwa futhi konke kuxutshwe kahle. Ingxube ibe isifakwa ebhodweni lobumba noma esitsheni se-güveç bese kubhakwa kuhhavini kuze kube yilapho izimfanzi sezivuthiwe futhi isoso sesijiyile.

Khonza: I-Karides Güveç ivamise ukuphakelwa ngqo kusuka ebhodweni lobumba noma endishini ye-güveç. Ingakhonzwa ngesinkwa esisha se-pita noma irayisi futhi ivame ukuhlotshiswa ngama-lemon wedges namakhambi amasha.

I-Karides Güveç isidlo esimnandi esithwala ukunambitheka kwe-cuisine yaseTurkey. Kuyindlela enhle yokujabulela izimfanzi ezintsha nokunambitha isoso sikatamatisi esiphundu.

39. Muecver

I-“Mücver” iyisidlo esidumile saseTurkey esenziwe ngemifino eqoshiwe, ikakhulukazi i-zucchini (kabak) noma isipinashi (ispanak), nezinongo ezihlukahlukene. Le ngxube yakhiwa ibe amaqebelengwane amancane futhi athoswe kuze kube nsundu osagolide futhi abe crispy. Nalu ulwazi oluthile mayelana ne-Mücver:

izithako: Izithako eziyinhloko ze-Mücver yilezi:

1. I-Zucchini noma isipinashi: Kusetshenziswa amaqabunga ama-zucchini amasha noma isipinashi, kuye ngokuthi yikuphi okuhlukile kwesitsha okulungiswayo.
2. U-anyanini: U-anyanisi oqoshiwe wengezwa ukuthuthukisa ukunambitheka nokuthungwa.
3. Amaqanda: Amaqanda asebenza njengesibopho sengxube futhi asize ukubamba amakhekhe ndawonye.
4. Ufulawa: Ufulawa wezinjongo zonke usetshenziselwa ukujiya ingxube nokubumba amakhekhe.
5. Izinongo: Izinongo ezihlukahlukene ezifana ne-cumin, i-paprika kanye ne-peppermint zisetshenziselwa ukwengeza ukunambitheka kule ngxube.
6. Amakhambi: Amakhambi amasha afana ne-parsley noma i-dill avame ukuqotshwa futhi afakwe engxube.
7. Iphawuda wokubhaka: Impushana yokubhaka ngezinye izikhathi isetshenziselwa ukwenza amakhekhe e-Mücver alula futhi abe nomoya.

ukulungiselela: Ukulungiselela i-Mücver kuqala ngokugaya i-zucchini noma ukusika isipinashi. Imifino ibe isikhanywa ukuze isuse umswakama owedlulele. Khona-ke u-anyanisi oqoshiwe, amaqanda, ufulawa, izinongo, amakhambi futhi mhlawumbe i-powder yokubhaka yengezwa engxube yemifino. Konke kuxutshwe kahle ukuze kutholakale isisindo esifanayo.

Inyama eyosiwe: Ingxube ye-Mücver yakheka ibe amaqebelengwane amancane ayisicaba futhi athoswe ngamafutha ashisayo kuze kube nsundu osagolide futhi abe crispy nhlangothi zombili.

Khonza: I-Mücver ivamise ukuphakelwa ishisa futhi ingahlotshiswa ngesosi yeyogathi noma ukukhama kwejusi kalamula. Kuyi-appetizer edumile noma i-mezze e-Turkish cuisine futhi ingajatshulelwa njengokudla okulula.

I-Mücver isidlo esiphundu nesilula ukusilungiselela esiphethe ukunambitheka kwe-cuisine yaseTurkey. Kuyindlela enhle yokusebenzisa imifino yesizini futhi wenze amakhekhe amnandi, acwebile.

Amasobho aseTurkey

Indaba mayelana namasobho aseTurkey

E-Turkish cuisine, isobho "lidakiwe". E-Turkey, kuyisiko ukudla isobho, ngesi-Turkish Çorba, isidlo sasekuseni. Idolobhana ngalinye elikhulu linekhishi lendawo lesobho elithi "Çorbacı" elinikeza amasobho ahlukahlukene usuku lonke. Yiqiniso, isinkwa esisha esimhlophe kuphela esihamba kahle nalokhu. Njengoba isobho licebile kakhulu ngezithako, ziyakugcwalisa futhi zikunike amandla osuku.

Isaladi yaseTurkey

Amasaladi ngokuvamile alungiswa ku-marinade yamafutha omnqumo kanye nejusi likalamula.

I-Turkish cuisine enenyama, inhlanzi nokudla kwemifino

I-Turkish cuisine ihlukahlukene. Ezindaweni zokudlela, izitsha zenyama zivame ukuphakelwa nelayisi/i-bulgur, utamatisi, upelepele ogazingiwe kanye nolethisi. I-Kebab cishe iyisidlo saseTurkey esidume kakhulu futhi akufanele kudidaniswe ne-doner kebab, eyasungulwa eJalimane. I-Kebab noma futhi I-Kebap igama elihlangene lezitsha ezihlukahlukene zenyama kusukela kwewundlu kuye kweyenkomo kuye kweyenkomo - ikakhulukazi eyosiwe noma ephakelwa ngesikewer (şiş). ETurkey kunezinguqulo eziningi ze-kebab.

Ukudla komgwaqo waseTurkey - okungaphezu nje kwama-kebabs abanikeli

Ama-dessert aseTurkey, ama-dessert namaswidi

I-Turkish Snacks: Izithelo ezomisiwe, amantongomane kanye nembewu

Iziphuzo zaseTurkey