The Place and Importance of Vegetable Dishes in Turkish Cuisine

Vegetables and fruits are edible parts of plant foods. In Turkish cuisine, meat and They are as important as pastries and are used in a variety of sweet and salty forms. They are easy to digest and extremely rich in nutritional value. They are popular raw and cooked foods. They can take place everywhere in menus according to their usage characteristics. As a vegetable dish
If they are used, they are placed after soup, eggs, fish, meat and chicken, and before pilaf, pasta and pastry.

Turkish cuisine has the biggest advantage over all other foreign cuisines outside the Middle East. The superiority of Turkish cuisine undoubtedly lies in its hundreds of vegetable dishes. The vegetable dishes of Turkish cuisine, each of which is a separate main dish, are the best example of colorfulness. is constituted. Vegetable dishes of Turkish cuisine are cheap, easy to make, and very healthy and nutritious. extremely useful. In Turkish cuisine, vegetables are more diverse than in any other cuisine.

Vegetables can be prepared in different types such as meat, plain oil, butter, olive oil and dessert. Salads, piyaz, etc., as well as various kinds of pickles, together with other vegetable dishes, are good examples of the vegetable richness of Turkish cuisine. Turkish cuisine shows as much richness and diversity in the use of all kinds of fruits as it does in vegetables. One of the unknown aspects of Turkish cuisine is the use of fruits in stews, bastı, dolma, etc. with or without meat. Examples such as quince stew, stuffed apples, stuffed plums, plum stew, apricot stew, chestnut stew, pear basti, quince basti, plum basti, apricot basti can be multiplied. Therefore, you can also see fruit dishes among hot vegetable dishes. Vegetable varieties, properties, vegetable preparation tools and vegetable chopping methods revisit the Preparing Vegetables for Cooking material in relation to Before moving on to hot vegetable dishes, I would like to introduce you to the International Cuisines Review the Cooking Methods material again.

Hot Vegetable Dishes

In Turkish cuisine, hot vegetable dishes are usually vegetable dishes with meat and the main dish is as a part of our tables. The difference from vegetable kebabs is that meat is used less.
It is usually prepared on three bases: Meat and vegetables are combined raw and cooked on the stove or in the oven.
The meat is first roasted in a little oil without attacking the juices, then brunoise onions and tomato paste are added. starts to cook. Vegetables are added close to cooking. The vegetables here are eggplant etc. soft vegetables. After the roasted meat, onion and tomato paste, vegetables are added and cooked together.

Moussaka

Chopping and lightly frying the vegetables in oil, adding onion, minced meat and sometimes tomato paste in a separate bowl. or tomatoes are roasted and cooked with fried vegetables and water. When moussaka when it is combined with sit-down meals. Both the pre-frying of vegetables and They have common characteristics such as having the same filling. Some vegetables are essential for flavor. should be fried in olive oil. Some can be used without frying. The batter should always be must be present. Onion alone cannot add enough flavor to the mixture. Therefore, at least enough black pepper. should be used. Instead of cooking the moussaka over an open fire, cover it with a sheet of greaseproof paper. cooking in the oven will make the flavor better

Seats (Oturtmalar)

Place the moussaka mixture in the center of the deep-fried vegetables. It is placed on a tray and cooked with a little water. In order for a dish to be a sattma, the vegetable must be It must be hollowed out raw and the filling must be filled into this cavity. It’s almost like an open top. stuffed with leftover meat. An important aspect of the stuffing is to cook the vegetables in olive oil beforehand. fried. This ensures both flavor and that vegetables such as eggplant keep their shape while cooking. is important in terms of the texture of the vegetables. The filling for the vegetables is made by frying the onion in butter. minced meat is added to it. The vegetables are then placed on a tray and baked in the oven. cooked.

Bastilar

The type of vegetable dish that remains the most common in our culinary tradition today bastis. The feature that gives basti its name is that the vegetables are stacked on top of each other in the birdhouses. the pressing of the meat. In old recipes, this dish is made with one layer of meat and one layer of vegetables. prepared in this way. It is a fact that this form is much tastier. Here the vegetable It is important to cook it over a slow fire so that it gives its juice and absorbs it again. In other words, the vegetable must first then add some broth and continue cooking over a slow fire.

It is a type of vegetable dish cooked with or without meat and butter. Oil, meat in the pot, Roast the onion, add water and cook for half an hour. Arrange the raw vegetables in the same pot and add oil. chop the tomatoes and tomatoes (you can do without tomatoes) and cook lightly. Add the meat mixture to the lightly cooked vegetables. and cooked with the addition of water. In the meatless version, the main vegetable and oil are placed on the bottom of the pot. and cook it by adding other vegetables, salt and water on it.

Mücverler

Boiled (cauliflower, etc.) or raw (zucchini, etc.) vegetables are grated or finely chopped minced. Eggs, flour, cheese, greens (parsley, dill, mint, etc.), spices (black pepper, Add red pepper, red pepper flakes, etc.) and prepare it in a runny consistency. Spoon into hot olive oil fried by pouring.

Güvecler

Turkish cuisine shows a great variety in casserole dishes. Vegetables made in stews Although the dishes are usually made with meat, there are also meatless ones. Both fresh
vegetables, legumes, or just meat and flavorings such as onion and garlic Casserole dishes are made using vegetables. The most important feature of casserole dishes is that they are cooked in earthenware casserole dishes. cooking. Casserole pots that look like normal-sized pots with lids in single bowls or in trays, such as those used for cooking fish. There are also others. Casseroles are also made in jugs and the jug is carefully broken at the table. The food cooked in it is eaten. The jugs in which casseroles are made are also available for one person. are now used in commercial kitchens. Casserole dishes, with or without meat, consumed hot and as a main course is one of the delicious dishes on our menus. Dishes cooked in casseroles are not heated a second time. After the food is removed from the fire, the temperature It should be kept and served after resting for a while.