Learn about 7 popular dishes in Turkey before you leave

Learn about 7 popular dishes in Turkey before you leave

Learn about 7 popular dishes in Turkey before you leave

Turkish cuisine and sweets are diverse due to the Eastern-Eastern mix that took place in Turkey from the days of the Ottoman Empire. To this day, the aroma of Cham, Greece, Persia and Andalusia can be found in Turkish cuisine.

Through the personal experiences and daily life of the Turks, I have been able to reach the most popular dishes that are unique and unique to the Turks, which must be recognized by all who visited Turkey in the east and west to the north and south.

What distinguishes these dishes is the simplicity of their preparation, their cheap price, and the compatibility of all groups of society for their taste and preference. which is next:

1 - Kufta intention "Che Cove"

Learn about 7 popular dishes in Turkey before you leave

When Al-Nimrud collected all the smashes and wood in this area to burn our master Ibrahim, the women of the region were searching for the timber, so they did not find it. So one of them invented this kofta. The intention is to return to the city of Urfa and to the time of Abraham and his story with Nimrod. , Where the meat was mixed with burger and chili and kneaded with pieces of stones.

Over time, the Turks continued to grind the meat with burgers and hot red peppers. Many years ago, kofta served only with bulgur, boiled potatoes, red peppers and hot blacks.

The kofta is considered to be one of the most popular dishes in the Turkish cities, and its price is suitable for all segments of Turkish society, since the dish or sandwiches do not exceed ten Turkish lira.

2- Iskandar Kabab

2- Iskandar Kabab

Iskandar Kebab is one of the most famous cuisine in the northwestern regions of Turkey, especially the city of Bursa, the reason for the name of Alexander Effendi, who lived in Turkey in the nineteenth century, has become a legacy and heritage of the grandchildren of Alexander in the Turkish city of Bursa.

It is made of slices of meat and tomato sauce, and is placed over pieces of bread. Also, put in this little dish of yogurt and slices of tomatoes and green peppers, and pour the hot butter on the dish while you are sitting on the dining table as desired. The price of this dish is between 15-30 Turkish lire.

3. Kokorich

3. Kokorich

They are Balkan or Turkish Asian eaters, and are famous in Turkey, Albania, Greece and Armenia. All these countries call it the same name with the simple difference in letters.

Consisting of goat's intestines or sheep, are well cleaned with water and soaked with lemon, vinegar, salt, garlic, pepper and olive oil, and after hours of soaking it is damaged on a skewer such as shawarma. -10 Turkish Liras.

4 - poisoned

4 - poisoned

It dates from the Ottoman Empire to the fourteenth century, and is also known in Macedonia, Bulgaria and Serbia. It is considered one of the most famous and most popular meals of the Turks in their breakfasts.

It is made of bread sprinkled with sesame seeds, usually served with tea, and some people put or cream cheese inside the piece of poison.

You may notice the difference in the shape of the poison between a Turkish city and another. In Antakya you find a large piece of poison that varies between 20-24 cm in diameter and in other cities you may see well and well.

According to some statistics, the Turks consume 2.5 million pieces a day. It attracts all categories of the Turkish people for its exquisite taste, and its simple price. The price of a piece of sesame is 0.5-2 Turkish lira in most parts of Turkey.

5- "Donner" or Turkish shawarma

5- "Donner" or Turkish shawarma

The Donner dates back to the eighteenth century of the Ottoman Empire, where it took the horizontal form of roasting, especially in the city of the land of Rome.

It consists of a skewer of red meat or chicken, which can weigh up to 50 kg at the beginning of the day and is called "döner", a word that comes from the dönmek, because the Sikhs continue to drown from early morning until evening, Serving this meal is usually in the form of sandwiches, or in the form of a dish full of rice and salads, and the price of sandwiches or donermann dish is 3-20 Turkish lira depending on the restaurant, city and type of meat served.

6- The Boric

6- The Boric

Some of the dates are known to date back to the ancient Roman times. Burritic pies are spread throughout Turkey, the Levant, the Balkans, North Africa, Armenia, Italy and many other countries.

It is made from different types of dough, and it is also a variety of types, which are stuffed with cheese or meat or potatoes and spinach, and usually served with a cup of Turkish tea fermented well, and the price of one kilogram of them between 10-30 lira Turkish, depending on the difference of the filling inside.

7. Breakage

7. Breakage

The break dish is a side dish of one of the most famous dishes in Turkey, especially the southern part, and originates from the Turkish city of Mersin.

It is a side dish of the family of salads, consisting of a broccoli, which is lightly sautéed on the fire, with tomato sauce, and mixed with hot red peppers with olive oil. After roasting, mix with various kinds of vegetables such as green onion, parsley, pieces of lettuce, , And a little bit of pomegranate sour.

The fraction is one of the most available authorities in the Turkish kitchens for the licenses of its components and easy to prepare.

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The most famous French cuisine

The most famous French cuisine

French cooking

The history of French cuisine:

 Italian cuisine is the origin from which French cuisine was split, where Italian chefs brought French chefs to enhance and show the flavors of ingredients rather than hide them during the wedding of Catherine de Medici and King Henry II of France. These are the beginnings of French cuisine. Which is now one of the most important international cuisine and the closest to the taste of many people If we look for the leaders of French cuisine and admirers, we will find them a lot because of the variety of dishes and the simplicity of its contents in addition to taste delicious praised by many, and here we are talking about the most famous dishes and cuisine Where we will have a Paris Priest dish, a French salad dish, and how they serve as examples of French cuisine. But first we will have a brief overview of the history of French cuisine.

Paris Brest dish

 ingredients one cup of flour. Two cups of milk. The amount of three tablespoons of butter. One teaspoon of sugar. Three eggs. Half a tablespoon of ginger. One quarter teaspoon of cinnamon. One quarter spoon of salt. The fillings are two cups of Chantilly cream. Five beads of cherries for the purpose of adornment.

Preparation: Put the milk in a bowl and then wait until boiling and put the butter with it until it melts, then put salt, sugar, cinnamon and ginger, add the flour with continuous stirring, then remove the mixture from the fire and let it cool. We mix the dough with the eggs one after the other, then put the mixture in a dessert bag and then add a tray with oil, forming the dough in the form of rectangles and ring. We place the dough in a hot oven until it swells and ripens. Attention must be paid to the need not to open the oven until it has been confirmed, so that the prepared dish does not fall. After the maturity of "Paris Brest" we open the beads and stuffed with cream Chanti and decorated with cherry beads.

French Salad Salad A single tray of tuna with oil. Two boiled eggs are cut into quarters. 2 medium sized peeled potatoes, boiled and cut into cubes. Two hundred grams of green lobbies, boiled. Two tomatoes are cut into quarters. Twelve Anshvi fish, and be soaked in oil. Twenty pieces of black olives are decayed. Three tablespoons of olive oil. Three tablespoons of vinegar. Two teaspoons of Mustard (Recovered). Salt and ground black pepper, both as desired. 

How to prepare 

Mustard mustard must be mixed with vinegar, mix well, add olive oil, stir the mixture together, then sprinkle with salt and pepper, and then put the processed spices aside. Two tuna of oil. Place the boiled lobes on the salad plate, place the potato cubes on top of them, and then put the tuna over the potatoes in the middle of the bowl. Sprinkle the egg quarters and tomatoes sequentially on the edges of the bowl, and sprinkle the dish with anchovies and black olives. Pour the Fenigrate sauce on the salad when served.

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The original recipe for Moroccan couscous preparation

The original recipe for Moroccan couscous preparation

Moroccan couscous preparation

How the Moroccan couscous works

Ingredients

1/2 kg couscous

1/2 kg chicken, washed and filtered

6 Islands, peeled and cut lengthwise

5 drew

5 percussion, green

3 percussion, red

1 cabbage, medium size cut into four pieces

3 potatoes

2 tomatoes

1 eggplant, to taste

1 onion, cut into small pieces

2 cups chickpeas, drenched from a previous night

1 bunch coriander

1 bunch of parsley

1/2 teaspoon black pepper

1/2 teaspoon turmeric

1/2 teaspoon ginger

Cinnamon workshop

1/4 teaspoon cumin

1/2 teaspoon margarine, free (or tasting cube of ghee)

How to prepare

How to prepare Moroccan couscous

1 minute

Put the onions as much as the chicken, add a little oil, salt and black pepper, after adding onions, add the chickpeas soaked and two liters of water and the rest of the ingredients, black pepper, turmeric, ginger, cinnamon, cumin and salt.

Pour the couscous with oil and a little salted water and rub in the hands so that the couscous sticks do not stick, put in a steam filter

The filter is placed over the pot to evaporate couscous.

Put in the pot and the carrots first to any start with the equator add the green pumpkin and potatoes, and shortly afterwards add the cabbage and peeled eggplant and cut into halves.

Take a cup of oil and half a cup of salted water, and gently rub it again with the hands until the couscous leaves are spiced (watch out for heat). Then return to the refinery and placed over the pot to evaporate again.

Add the red pumpkin, coriander, parsley and chopped tomatoes to the halves and a little ghee.

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Famous 10 popular dishes in Tunisia

Famous 10 popular dishes in Tunisia

Famous 10 popular dishes in Tunisia

Meals of the day, or more of the meal, outside the house, on the way back from work or after classes between friends and colleagues.
Tunisians, especially young people, accept one or more meals out of the house on the way back from work or after classes
Al-Kaftaji, Frikasi, Llababi, Tunisian Dish and others are among the meals that Tunisians accept outside the home, despite the possibility of preparing them inside it. It has become part of the popular Tunisian tradition. Here we review the most prominent, what distinguishes it and increases the demand for it.

1 The Fricky

The Fricky

The most famous Tunisian snacks. It is prepared by flour, water, salt, oil and bread yeast, in the form of small pellets and then fried and then stuffed with Tunisian herring (prepared by drying hot red pepper, garlic and some spices, all ingredients), potatoes, tuna and olives. Frécix spreads in Tunisian popular circles because of its low cost, price, and price. 2 The Kuftaji

The Kuftaji

It is one of the most famous dishes of Tunisian cuisine, said to be Italian origin, and is served with bread, and its components pepper, tomatoes, liver, potatoes, pumpkin (pumpkin), eggs. All these ingredients are fried and cut off and have been incorporated with the necessary spices. The Tunisian Dish

3 The Tunisian Dish

The Tunisian Dish

The Tunisian dish is based on salted vegetables such as kale, carrots and peppers and is cut in a small and harmonious way, in addition to the so-called "Tunisian green salad", consisting mainly of tomatoes, peppers, onions and cucumbers. This dish is also decorated with olives, adults, Tunisian herring, French fries, tuna, boiled egg that is usually half cooked, and olive oil.

Place Tunisian salad in the middle of the dish, decorate the sides with tomatoes, salted vegetables, fried potatoes, olives, tuna and other ingredients. Then add the olive oil and place the egg in the center of the dish.
4 Underline

Underline

It is very similar to koftagi in terms of taste and ingredients and in some Tunisian provinces they are confused. The lines are peppers, tomatoes, and whites, cut and sliced by the knife. The difference between them and the keftaji is that the latter contains red pumpkin, potatoes, and sometimes liver, ingredients that are absent from the underline.
5 Al Shabati

Al Shabati

It is basically Indian bread, its peculiarity that it is processed without yeast. Made from flour, water and salt. Dishes the dough in the form of tablets, bake it in a high heat oven or skillet, with the omelette in addition to the cheese, tuna and herring.
6 Malawian

Malawian

To prepare it we need flour, semolina, yeast, warm water, salt and olive oil. It is prepared in a round shape and is in the form of very thin bread, which is eaten with various ingredients, including Tunisian herring, eggs, cheese and other ingredients. It is a kind of pure Tunisian bread that is difficult to find in other countries.
7 quarter chicken

quarter chicken

It's about a portion of a grilled chicken, served with fried potatoes and a string.

8 Llbabi

Llbabi

It is a famous Tunisian dish, especially based on chickpeas and sliced bread into small portions. It is mixed with cumin, olive oil, herring, eggs and mainly tuna. Tunisians are particularly receptive to eating lulabies, especially in the winter, but the demand continues until summer.
9 Almaroub

Almaroub

The soup is just a boiled egg added to it a bit of salt, pepper and some spices, and the Tunisian tradition is to swallow in one go.

10 Tunisian National Council

Tunisian National Council

Tunisian couscous is a sandwich, with Tunisian salad, of peppers, onions and tomatoes, and added to the tuna, Tunisian herring and egg usually.

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Moroccan tajine and the way to prepare it

Moroccan tajine and the way to prepare it

Moroccan tajine and the way to prepare it

Moroccan cuisine is one of the most popular Moroccan cuisine. It is one of the most delicious and delicious foods, which is constantly present on the Moroccan trip and is very popular. The tajn is a pot made of pottery. It is distinguished by its ability to preserve the nutritional values ​​of the cooked items. The food gives a distinctive flavor that does not appear in any type of dishes prepared by regular predestinations. The Moroccan tannins are easy to prepare and their quantities are constantly available, especially since the tajini can be served in more than one way and in different quantities. Moroccan gages. Moroccan Meat Casserole Ingredients A kilogram of sliced ​​meat. Onion sliced. Two tomatoes. Garlic cloves. Five sheets of laurel paper. Three tablespoons of vegetable oil. Five tablespoons of olive oil. Two hundred grams of carrots. One hundred grams of peas. Two potatoes. A cup of finely chopped coriander. 1 teaspoon ground ginger. 1/4 teaspoon of saffron. Salt, to
taste. The dish to cook the dish.
Method of preparation of the Moroccan Tagain

How to prepare the Moroccan Tagine Ingredients 2.2 Preparation Method 3 Moroccan Chicken Casserole 3.1 Ingredients 3.2 Method of Preparation 4 Video How to Cook the Casserole The Moroccan Casserole is one of the most popular Moroccan cuisine. It is one of the most delicious and delicious foods, In solitude, the casserole is aberrant It also gives the food a distinctive flavor that does not appear in any kind of dishes prepared with regular quantities, and the Moroccan dish tastings are easy to prepare and their quantities are constantly available, especially since it is possible to cook more than Method and different quantities, we will give the method of Moroccan meat tangerine and Moroccan chicken. Moroccan Meat Casserole Ingredients A kilogram of sliced ​​meat. Onion sliced. Two tomatoes. Garlic cloves. Five sheets of laurel paper. Three tablespoons of vegetable oil. Five tablespoons of olive oil. Two hundred grams of carrots. One hundred grams of peas. Two potatoes. A cup of finely chopped coriander. 1 teaspoon ground ginger. 1/4 teaspoon of saffron. Salt, to taste. The dish to cook the dish. Method of preparation Wash the meat pieces with cold water until the red blood is eliminated. Wash the vegetables mentioned on the vegetable chopping board and cut the carrots into cubes, and the potatoes after peeling are sliced, and the tomatoes into slices also circular. Place the pieces of meat in the oven on medium heat with a little salt and bay leaves. Pour the water over the meat so that the pieces are simply immersed, cover the casserole, and leave for a quarter of an hour. Add onion slices, potato slices, tomato slices, carrots, basil, vegetable oil, olive oil, ginger, saffron, garlic, chopped coriander and a little water, and leave for two hours. Serves as much as the food. Moroccan Chicken Casserole Ingredients Chicken cut into four pieces. Two onions sliced ​​sliced. Two slices of sliced ​​tomatoes. Three cloves of garlic. 1 teaspoon ground ginger. One quarter spoon of saffron. Five tablespoons of vegetable oil. 1/4 teaspoon ground cinnamon. Black pepper sprinkle. Salt, to taste. The dish to cook the dish. Method of preparation Wash the chicken pieces well, then put in the casserole and pour water on it. Place the casserole on medium heat and leave for a quarter of an hour. Add salt, saffron, onion slices, sliced ​​tomatoes, cinnamon, ginger, black pepper to the casserole, and leave for an hour. Serves the dish on the table.

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