In fact, barbecue can be classified into Turkish barbecue by the form of meat: first, rotating meat lump D? NerKebab, second, kebabs? i? Kebab, the third is to break the meatballs that are stuffed and processed. fte
Kebab, the fourth is lamb chops and chicken wings, which are named after their respective ingredients, such as Pirzola, Kaburga, Danat and so on.
D? NerKebab's sliced meat is Dürüm in a pancake and EkmekAras in bread? Paired with rice is Pilav.
üstü, of course, there is Iskender, which is more worth tasting.
Kebab。 D? Ner's meat is pickled with garlic, cumin, cinnamon, coriander, celery, nutmeg, etc. The staple food is generally dry bread. Better restaurants will choose their own baked bread, and some will provide long scones, while ordinary street restaurants may provide dry bread distributed free of charge by the Turkish government. You have to pay for rice, and even if you order rice covered with rice, the amount will be relatively small. A regular barbecue meal usually includes tomatoes, onions, green peppers, lettuce, shredded carrots, shredded purple olives, French fries and yogurt.
In terms of kebabs, Turkey's kebabs are mainly beef and mutton, and of course chicken kebabs are cheaper. In terms of taste, it is basically the taste after pickling, and too much seasoning will not be added in the baking process. Kebabs are basically strung with iron sticks, and the meat is delicious.
According to statistics, there are 29/kloc-0 kinds of meatballs in Turkey according to different shapes, tastes and processing methods. The curing seasonings of meat stuffing are fennel, mint, pepper, pepper, onion and garlic, etc., which are made into cylinders or ellipsoids and roasted on fire. However, the fact is that most of the k? Fte looks dry and doesn't sell well, which can't attract people's appetite. Some dishes are baked k? Fte is sold with some hot cheese or tomato juice, which is much better in appearance and taste.
Lamb chops are meaty and popular with local people, but they are not so distinctive. Chicken wings are more popular. The price of beef and mutton in Turkey is very high, and chicken is relatively cheap.
Tourist attractions are very popular in the central plateau, especially in Capadocia. Meat and vegetables are baked in a clay pot, and the mouth of the pot is sealed with dough or tin foil. When serving, it is generally necessary to break the clay pot before eating the meat and vegetables inside. Compared with the taste, the ritual sense is heavier.
Fried sausage should be the most popular street snack in Turkey. Chop lamb intestines, stir-fry with seasonings, and add tomatoes, green peppers, onions or bread directly to make a fried sausage version of Turkish sandwich Ekmek.
Aras? . There are also those that are made into meat lumps first, baked on the rotary baking equipment, and cut off little by little for retail sale, which is very tasty.
Tired of barbecue, you can also eat grilled fish. Turks usually eat fish by roasting or frying, but they don't marinate. After roasting, they are served with lemon, salt and pepper, and the taste comes from the freshness of marine fish itself.
There are many kinds of soups for Turkish meals, and the deployment and application of bean noodles, yogurt and spices are handy.
It is not an exaggeration to call it the most popular soup in Turkey. Lentil noodles are raw materials, and this soup is cooked with chicken soup and butter, but it still fully maintains the original flavor of beans. When serving, a spoonful of non-spicy Chili oil will be poured on it, and a clove of lemon will bring out a richer flavor. A bowl of this kind of bean soup is sold in a small restaurant for 3 to 5 lira, accompanied by free bread or cakes, which is the dinner of many local people.
There are also ways to eat roast liver, belly soup and fried sheep intestines in Turkish meals. Belly soup is boiled and slowly stewed, so it is white soup.
Add your own salt, lemon juice or garlic juice when you eat Sar? msak。 This is a very traditional local midnight snack, and it can also be used as hangover soup, which is usually sold in more traditional restaurants. There are also some specific classifications according to different parts and processing methods of tripe, and one is called Tuzlama.
Orba's is often seen on the menu, and? Kembe looks similar, but the size and hardness of the belly are different. Belly soup sellers usually sell sheep head broth Kelle and so on.
I think, if you like all kinds of Turkish yogurt, you don't love true love, unless you can really love this bowl of yogurt soup. This soup made of yogurt, mint and eggs is really weird. Yayla means plateau, so it is named because the plateau area is cooler and can make good yogurt.
Desserts There are many kinds of desserts in Turkey, and the biggest similarity is only one, that is, it is really very sweet.
Rice pudding is usually baked in a small pottery bowl with a layer of burnt skin on the outside, which contains soft and lubricated pudding, and the doped rice grains give people a lively taste enjoyment. Of course, there is a derivative version of yogurt pudding, which tastes sour and refreshing. Fruit pudding can be so sweet that you can't taste the fruit. So I'd better recommend this normal rice pudding.
I always think that this product is not for eating, but a special prop only suitable for posing, taking photos and sending it to friends in Weibo. The ingredients of this ice cream include goat's milk, sugar, frankincense and Salep. The ice cream mixed with blue stem powder becomes hard and sticky, and it is not easy to melt. The master who makes ice cream must constantly stir and stretch the boiled goat's milk in the wooden barrel with a metal stick to ensure that it is not completely solidified. Dondurma with dessert in the restaurant sometimes has to use a knife and fork to cut it, which is quite difficult to eat.
The special drink spoon stirs the sugar cubes in the glass, making a tinkling sound. Coffee beans are squelched by hand grinding machines. Watch pomegranate seeds float and sink in the crimson juice, and grow in the teeth. Maybe one day I will forget the colorful spice candy and the complicated barbecue stew. These echoes still reverberate in my mind.
Similar to Chinese pronunciation, but especially black tea. 99% of Turkish black tea is packed in transparent tulip-shaped glasses, supported by small glass plates, with a delicate spoon and two pieces of sugar. In Turkey, life is doing nothing all afternoon, drinking a cup or two of black tea and watching the scenery and chatting.
The pot for boiling black tea is divided into two layers, the lower layer is boiled with boiled water, and the upper layer is boiled with strong tea soup by steam. When the cup is filled, it can be blended according to your own preferences. Don't add milk, that's what the British and Arabs do; Don't add spices, that's what Indians do; And don't add lemon, that's the way to bottle drinks. When you arrive in Turkey, you should enjoy the most mellow black tea lazily, just like the locals. When you stir the candy, let the spoon clink the cup and make a crisp sound, leaving your brain blank and just thinking about whether you want another cup.
This is the most popular liquor in Turkey and even the whole Balkan region, and it is called "lion milk". Distilled from grapes or plums, seasoned with fennel oil. Transparent white wine will turn milky white after adding water, which is very wonderful. Turkey is a highly secular Islamic country, where beer, wine and Rak can be seen all over the country. Such strong liquor. However, some restaurants and supermarkets don't sell any alcoholic drinks, and some Turks who abide by the precepts don't drink either. Just respect each other. Anise is basically considered as the national wine of Turkey.
This is a popular drink in the Middle East, Caucasus and Central Asia. Yogurt is mixed with cold water and a little salt. Put it in a cup after cooling, and there will be a lot of yogurt foam on it. Most barbecue meals are accompanied by salty yogurt, even if you order rice. For Turks who like to munch on meat, digestive yogurt is indispensable.
Although orange juice, lemon juice, carrot juice and mixed juice of vegetables and fruits are also sold, freshly squeezed pomegranate juice is the most common and distinctive fruit and vegetable drink in Turkey. And it is squeezed together with pomegranate seeds, which is slightly astringent but extremely healthy.
The grinding and cooking method of Turkish coffee is very delicate. The beans should be ground very finely. After the coffee is finished, there will be a lot of delicate residue at the bottom of the cup and fine foam at the top. Generally, sugar is added without milk. There is a saying in Turkey that fortune-telling is based on the pattern of coffee grounds left over from boiling, so just listen to it.
It is recommended that Turkish cuisine focuses on all kinds of barbecues and grilled fish, with bread and bread as supplementary foods, and salad, baked potatoes and eggplant are the most common vegetables. Although there is rice, the rice grains are round and the taste is very different from that of China rice. I will miss Chinese food all the way down, especially in the second half. Therefore, it is necessary to bring some pickled mustard tuber, braised pork (such as vacuum-packed braised pork) and even instant noodles from China.
Although I like Chinese food, it is still an interesting experience to taste local food when I travel abroad. As far as my own experience is concerned, the local dishes at the beginning still gave many surprises. Based on personal experience, introduce some foraging sites:
Goreme: Recommend the little-known Seremoni.
Restaurant, this is the most cost-effective store we have ever eaten in Goreme. The location is slightly off. On the way to Goreme Open-air Museum, it takes about 15 minutes to walk from the town center. His family has a set meal of 28 lira, including salad, crock beef, soup/bread and ice cream, which is enough for two people and tastes good.
Fethiye: A coastal town, specializing in seafood. We rented an apartment with a kitchen, then went to the fish market in town to buy seafood and went to the supermarket to buy other ingredients. It was found that the price in fethiye was lower than that in China. Five people cooked their own food for two days, and it cost about 60 lira, including all kinds of fruits and yogurt. If you don't cook by yourself, you can buy seafood and find a restaurant near the fish market for processing.
Istanbul: recommend Erhan
Restaurant, this restaurant is not in the center of the old city, and it takes about 5- 10 minutes to walk by a path next to the square where the wall column is located. The barbecue in this restaurant is very good, retaining the fragrance and tenderness of the juice, and the price is cheaper than that in the central restaurant. In addition, Aloran near Four Seasons Hotel in Old Town.
Restaurant's grilled fish is also delicious.
We dined in the restaurant that comes with the B&B, but Selcuk didn't go. Cesme had a fruit meal outside of breakfast that day ... so we can't recommend these places.
Finally, I suggest not to miss the fruits in Turkey. We went there in summer. Kiwi, peach, Brin, cherry, watermelon ... are all sweet and lovely. Now it is autumn, the harvest season, and it is estimated that there will be more and more delicious fruits.