Vegetable dishes in Turkish cuisine culture 2

Oturtma

By placing the mortar given in moussaka in the middle of the vegetables fried in oil. It is placed on a tray and cooked with the addition of little water. In order for a dish to be a sit-down, the vegetable must be it must be carved out of raw material and the mortar must be filled into this space. So it’s like It’s like a kind of stuffed meat with an open top. An important issue in seating It is pre-fried in olive oil. This is both for flavor and for vegetables such as eggplant. It is important that they keep their shape while cooking. If the mortar filled into the vegetables It is prepared by frying the onion in butter and adding ground beef to it. From now on vegetables are arranged on a tray and baked in the oven.

(Example: Artichoke sitting / potato sitting / eggplant sitting. You can find the recipes of all of them in the following study prepared by the Ministry of National Education .)

The Basti

The type of vegetable dish that is most prevalent in our culinary tradition today. they pressed. The feature that gives the name to the Bastıs is that the vegetables are stacked on top of each other in the aviaries. comes from suppression. However, in the old recipes, this dish was prepared as a layer of meat and a layer of vegetables. We see you getting ready. It is a fact that this form is much tastier. Here’s your vegetable It is important that it is cooked in a slow fire and it gives its water and draws it again. So vegetables first It should be cooked in water, then add some broth and continue cooking on a slow fire. It is a type of vegetable dish cooked with butter with or without meat. Oil, meat, onion in the pot It is roasted, water is added and cooked for half an hour. Raw vegetables are arranged in the same pot, oil and Tomatoes are chopped (or without tomatoes) and cooked lightly. Meat mortar of lightly cooked vegetables cooked by adding water. The meatless one is also the main vegetable and oil pot.

It is placed on the bottom and cooked by putting other vegetables, salt and water on it.

(Example: Pressed broad bean / Pressed Pear / Pressed Okra / Pressed Spinach / Pressed Pumpkin / Pressed Potatoes / Pressed Celery / Pressed Pea / etc. You can find the recipes of all of them in the following study prepared by the Ministry of Education .)

Mucvars

Boiled (cauliflower, etc.) or raw (zucchini, etc.) vegetables are grated or finely is chopped. It is prepared in a fluid consistency by adding eggs, flour, cheese, greens (parsley, dill, mint, etc.), spices (black pepper, red pepper, chili pepper, etc.). angry with spoon fried in olive oil.

(For example: Zucchini hash / carrot hash / cauliflower hash / spinach hash / potato hash. You can find the recipes of all of them in the following study prepared by the Ministry of National Education .)

Casseroles

Turkish cuisine also shows a wide variety in stew dishes. Although vegetable dishes made in casseroles are usually made using meat, there are also meatless ones. Casserole dishes are also made using fresh vegetables, dried legumes, or just meat and flavoring vegetables such as onions and garlic. The most important feature of casserole dishes is that they are cooked in earthen casseroles. Casserole pots are in the form of pots with lids in normal sizes, as well as in the form of single bowls or in the form of trays such as those used for cooking fish. In addition, stew dishes are made in jugs, and the jug is carefully broken on the table and the cooked food is eaten. One-person jugs, in which stew food is made, are now used in commercial kitchens. Even if the stew dishes are with or without meat, they are consumed hot and are one of the delicious dishes in our menus as the main course. Food cooked in a casserole is not reheated a second time. After taking the food from the fire, it should be served after keeping the temperature and resting for a while.

(For example: Beypazarı stew / baked pot meat -Nevşehir- / various stews . You can find the recipes for all of them in the following study prepared by the Ministry of Education .)

Pan Dishes

When pan dishes are mentioned, other dishes made locally in pan are understood. For example: Vegetable pan, Kilis pan, anchovy pan. In fact, it is a fact that frying vegetables in the pan is not unique to Turks. However, it was the Turks who regarded it as a meal in itself. The first condition of a good vegetable pan is to use a good olive oil. Since the oil will burn at high temperatures and lose its aromatic properties, it is generally recommended to use riviera type or special olive oils for pans. Pans made with sunflower or corn oil never taste the same. Another point that should not be forgotten is that some vegetables are floured very lightly after being sorted. When necessary, a watery dough can be prepared from a mixture of flour, eggs, spices, beer, water or milk. In addition, it should not be neglected that the vegetable is added to the pan after the oil comes to the appropriate heat and the temperature of the oil is constantly controlled. While making the pan, some of the vegetables are peeled and some are fried without being peeled. There are five types of stir-frying vegetables:

• Frying vegetables directly in oil
• Flour and frying of vegetables in oil
• Frying the vegetable in oil by flouring it and dipping it in egg
• Frying vegetables by dipping them in thinned dough (with water or milk)
• Frying vegetables by dipping them in thinned (with water or milk) yeast dough

(Example: Pepper pan / carrot pan / enginer pan / zucchini pan / cauliflower pan / potato pan / eggplant pan. You can find the recipes for all of them in this study prepared by the Ministry of National Education .)

Roasts

Roasted vegetables are one of the least common vegetable dishes in Turkish culinary tradition. In some regions, roasts are also called mihlama. The most widely known and applied examples of fresh leafy vegetables are spinach, stinging nettle, kiwi, leek and chard.

While roasting, the vegetables are first boiled lightly (blanching method), cooled, squeezed and chopped. It can also be used without being blanche when necessary. Heat oil in the pan and add onion. Onions are always plentiful. At least one hundred grams of onion is chopped per kilogram of vegetables. The vegetable will taste better if the onion is golden brown. After flavoring with salt and spices, it is prepared by breaking eggs if desired. This undoubtedly adds a distinct flavor to the dish. Depending on the condition of the vegetable, a little milk, cream or broth can be used for roasting. It is a food group that can be given as an entrance meal or a side dish on the menus.

(Example: Roasted Spinach / Roasted Zucchini / Roasted Beans / Roasted Hibiscus / Roasted Radish / Roasted Herbs / Roasted Pickles. You can find the recipes for all of them in this study prepared by the Ministry of Education .)

Here it is, dear friends…

Our cuisine and our food culture have a history, and this history that we are always inspired by contains interesting information as well as its flavors.

See you in our next blog post, stay healthy and enjoy.