Turkish national dishes: names, photos

The national cuisine of Turkey is very versatile and original. Its formation was influenced by the fact that Turks, Armenians, Persians, Greeks, Assyrians and many other peoples lived on the territory of this country, each of which left its unique mark in the culinary history of the state. The list of national dishes of Turkey includes such popular treats, as pilaf, kebab and baklava. Their recipes you will find in today's article.

Basic nuances

Indigenous Turks turn each meal into a kind of ritual. All dishes are served in a certain sequence. Any meal starts with snacks, which include stuffed vegetables, olives and various pickles. After them on the table appear soups, fish or meat dishes and dessert.

For cooking, vegetables are often used. Especially popular are eggplant. They are served in pickled, stuffed, baked, stewed, parain or fried form. Also the local population loves tomatoes. Tomatoes generously add not only to side dishes, but also to various sauces.

In Turkey meat is very appreciated. It is used in any form, but most often it is cooked on the grill or fried in a pan. A special place in the national cuisine of this state is milk. On its basis, make stunning cheeses, delicious desserts and incredibly useful yogurts.

Eggs in Turkish

This interesting dish resembles a traditional omelet. It has an unusual taste and is ideal for a family breakfast. Before preparing one of the many Turkish national dishes in advance, check whether there is everything in your kitchen. In this case, you will need:

• 8 chicken eggs.
• 100 grams of butter.
• 100 milliliters of broth.
• 150 grams of chicken liver.
• A pair of tomatoes.
• Salt and spices.

The washed and dried chicken liver is fried in butter. As soon as it gets a golden hue, it is poured with broth, pre-mixed with crushed tomatoes. Whipped salted eggs are also added there. The next omelet is baked in the oven at standard temperature. Before serving, the finished dish can be poured with tomato sauce.

Lentil soup

This is one of the most popular Turkish national dishes. It is prepared from simple budget ingredients sold in any supermarket. To pamper your family with this soup, stock up on everything you need. This time you will need:

• 3 liters of drinking water.
• A couple of tablespoons of tomato paste.
• 1.5 glasses of red lentils.
• On a tablespoon of flour and ground paprika.
• Salt, fragrant spices and lean oil.

The washed lentils are filled with cold water and sent to the stove. As soon as the liquid boils, the surface of the foam is removed from the surface and left to cook at minimum heat.

In a separate saucepan pour a little lean oil, warm it and fry the wheat flour there. After a few minutes, tomato paste, a little water, basil and oregano are also added there. All mix well and leave on the stove. After a couple of minutes, they add a little more water and send the resulting roast in a pan with lentils. All this is podsalivayut, season with mint and almost immediately removed from the hob. Ready soup grinded through a sieve and poured on plates. In each serving, squeeze a little lemon juice.

Baklava

This dessert is very popular not only among the local population, but also among numerous tourists. Like all other recipes of Turkish national dishes, this option assumes the presence of a certain set of components. Therefore, before you start working with the test, check whether you have at hand:

• 250 grams of butter.
• Egg.
• 300 grams of powdered sugar.
• A pound of wheat flour.
• 200 milliliters of milk.
• Cinnamon, salt and walnuts.
• A glass of water and sugar.
• Tablespoon of honey.

Like many other national Turkish dishes, photos of which can be seen in today's publication, baklava is prepared according to the most simple technology. In a bowl filled with sifted wheat flour, alternately add a pinch of salt, melted butter and warmed milk. All is well kneaded until a sufficiently stiff, but at the same time, elastic mass is obtained. The finished dough is placed in a plastic bag and left for half an hour.

In the meantime, you can take care of the rest of the products. Nuts are ground with a meat grinder and combined with cinnamon and powdered sugar. The present dough is divided into twelve approximately identical balls. Each of them is rolled out in a thin layer, smeared with butter, sprinkled with nut filling and rolled with rolls, filling the edges inwards. The resulting blanks are laid out on a baking tray. Their surface is greased with yolk. Bake products at two hundred degrees for about a quarter of an hour. Then the temperature is lowered to 160 ^° C. Pakhlavu is smeared with butter and returned to the oven. Fifty minutes later it is put in a deep bowl, poured into a syrup consisting of water, sugar and honey, and left for six hours.

Pilaf

This is one of the simplest and satisfying Turkish national dishes. It is prepared from inexpensive and readily available ingredients. To create it you will need:

• 700 grams of chicken.
• 1.5 cups long rice.
• A couple of tablespoons of pine nuts.
• A pound of tomatoes.
• 3 tablespoons butter.
• Onion bulb.
• A handful of parsley, basil and dried cranberries.
• Salt and spices.

In a thick-bottomed frying pan, in which there is already butter, lay a washed and dried chicken. As soon as it is browned, half-rings of onions are added to it and continue to be fried. A few minutes later, the same is sent to the pine nuts and mashed tomatoes. Almost immediately in the pan, place washed cranberries, chopped greens and rice. All this is filled with water, covered with a lid and cooked until the liquid is completely absorbed. Before serving, pilaf is decorated with basil.

Lulya-kebab

This is one of the many culinary masterpieces by which the cuisine of Turkey is famous. The national dishes of this country are known far beyond its borders. Therefore, to try the lyulya-kebab, it is not necessary to go to Turkey. You can prepare it in your own kitchen. To do this you will need:

• A kilo of low-fat lamb.
• 100 grams of bell pepper.
• 200 grams of fatty fat.
• 25 grams of wheat flour.
• 75 grams of garlic.
• 100 grams of parsley.
• 150 grams of tomatoes.
• 0,25 kg of onions.

The flour is soaked in a small volume of hot water and squeezed. Lamb, pepper and kurdychny fat is grinded in a meat grinder and sent to the refrigerator. After an hour, minced salted, seasoned with spices and carefully threaded on skewers. Fry the lub-kebab on the embers, not forgetting to periodically turn it over. Serve it with sauce made from crushed tomatoes, onions, garlic and parsley.

Turkish coffee

This fragrant invigorating drink leaves a pleasant aftertaste. Prepare it for several different recipes (with a photo of Turkish national dishes can be found in the process of reading this article). To make real strong coffee, you will need:

• A couple of teaspoons of sugar.
• Ground coffee.
• A teaspoon of cinnamon and vanilla.
• A pod of cardamom.
• Carnation.
• 200 milliliters of water.

In the preheated jezu pour ground coffee. There, poured cold water and put the vessel on the stove. Drink kept at minimum heat for half an hour, not allowing it to boil. In the process of preparation, jelly is added with sugar, spices and spices. Ready coffee is poured into cups and served to the table.

Ravani

This delicious dessert also belongs to the Turkish national dishes. It is a delicate cake soaked in lemon syrup. For its preparation you will need:

• 3 eggs.
• A glass of flour, semolina and sugar.
• For 200 milliliters of lean oil and yogurt.
• A bag of baking powder.

In order to cook the syrup, prepare in advance:

• 3 cups of water.
• Juice of half a lemon.
• 3 cups of sugar.

Eggs are combined with yoghurt and sugar, and then beat, gradually adding mango, flour, baking powder and lean oil. The finished dough is poured into a mold with high sides and sent to the oven. Bake a dessert at one hundred and fifty degrees for at least forty minutes. The cooled pie is cut into portions and poured with a hot syrup consisting of water, sugar and lemon juice.

Eggplants in Istanbul

This savory snack also refers to the national dishes of Turkish cuisine. It is prepared so simply that even a novice cook will make it without problems. The structure includes:

• 3 large eggplants.
• Middle head of onions.
• 3 fresh tomatoes.
• Average carrot.
• 150 grams of celery root.
• Sweet Bulgarian pepper.
• Slice of garlic.
• A bunch of parsley.
• A pinch of ground thyme.
• Salt, spices and lean oil.

Eggplants are cut along and soaked in cold salt water. After half an hour they are washed, dried and fried from the inside on lean oil. The crusted flesh is separated from the skin and ground.

Peeled carrots and celery are boiled to half-cooked and cut into small cubes. Pepper is baked in the oven, separated from the peel and seed and ground. All this is combined in one vessel. There also add roasted onions, sliced tomatoes, salt, fragrant herbs and chopped garlic. The resulting mass is spread into the eggplant boats and baked at standard temperature.