Manty – meat and tenderness
Lovers of pampering with dumplings will appreciate the Turkish juicy and tender version of ravioli!
Cooking Manti takes a lot of time (after all, the dough is unusually thin and transparent), but after tasting a piece, you realize that the time for cooking was not wasted.
Modern versions of manta also come with chicken, fish, vegetables and seafood. And yet, this dish is well-deserved love among children. So if the question is about how to feed a child, then manta is a worthy choice for baby food. Moreover, those laid out in the form of intricate figures on a plate of the mantle look very beautiful.
Some of the best kofta in Istanbul is Keates Hussein, a modest little café in the Breyfogle district that began selling grilled meatballs with handcarts about 40 years ago.
The son of Hussein (the founder of the tradition) is now grilling in a tiny shop near Takis Square and sticks to the same tradition, combining quality, consistency of great taste and low prices. Kofta is served with spicy tomato sauce, vegetables and salad. Café address: Kurabiye Soak 14, Breyfogle.
Kofta, like manta, are perfect for feeding a child, but there are more exotic “raw” options.
The most exotic “raw kofta” (Chee), oddly enough, are vegetarian and are a mixture of bulgur, spices, legumes in a lettuce. You can try such koftas in the café on the Grand Bazaar.
The Eggplant Saga: About Karniyarik and the Imam’s Fainting
Eggplant dishes are the strong point of Turkish cuisine. Prepared to melt in your mouth, this vegetable is a great addition to meat, vegetables and local alcohol.
Karniyarik is a large hot eggplant stuffed with minced meat, onions, black pepper, tomatoes and parsley. As a rule, Karniyarik is served accompanied by pilaf.
This popular Ottoman dish consists of whole eggplants stuffed with onions, garlic and tomatoes (a special tomato paste), stewed in olive oil with spices.
The dish is served hot. Saluki Konak Restaurant in Cappadocia serves a signature version of Baiardi, in which the eggplant is mashed into a delicate, tarragon-tinged interior.
But in Antalya, they came up with an idea to make a wonderful-tasting jam from eggplants, which tourists often take with them as a souvenir.
Mercies cobras paired with a few bites of hot pita bread is an inexpensive, hearty and soulful feature on almost any menu, from upscale restaurants to cafeterias in a mall or market.
The dish is healthy enough and pleasant for the stomach, which leaves a feeling of fullness and at the same time does not overload with calories.
Mesa – seven in one
A Turkish snack that is often served with alcohol is called meze.
Meze from Turkey uses fresh produce and sometimes complex ingredients and preparation. Simple mezes such as white cheese, watermelon, or jerky called pastime are also served.
Popular versions of meze to try with your meal in Turkey include …
Haidari: yogurt, dill and garlic;
Esme: finely chopped onions, peppers, herbs mixed with tomato paste and chili flakes;
hummus: world famous chickpea product;
Pelican Salat’s: cooked cold mashed eggplant with olive oil;
Sitara Borek: cigar-shaped pastries with white cheese
Fava: mashed beans mixed with olive oil and herbs
Calamari: A favorite in coastal resorts with fresh, ripped squid.
Taste of the sea – Midi dolma
The name dolma simply means stuffed, but when it comes to filling, there are endless variations – a common technique in Anatolian cuisine.
The streets of coastal towns and villages (Bodrum, Antalya, Kamer, Konkani) and the center of Istanbul, represent a specific “sea” type of dolma: midbie-dolma or stuffed mussels.
For those who love night walks along the promenade, Midair Dolma is a great snack right overlooking the sea. The price of the dish will also please – an average of -7 liras per piece.
Golem and Borski – a snack with a rich inner content
Golem is perhaps one of the simplest and cheapest (6-7 liras), but no less delicious fast foods in Turkey. Golem is the perfect snack on the go.
It is then sealed and cooked in a skillet. The cheese and spinach version just melts in your mouth.
The name Bore in Turkish refers to any dish made from a dough called yoke. Sometimes the yoke is called phyllo dough, but in reality it is not so loose, fragile or thin.
The fillings in the bore are very diverse. Among the most popular varieties of the dish are Su bore with cheese, similar to lasagna, Pa’anga borage from the Istanbul region, filled with a mixture of “pastime”, beef jerky and kasha cheese fried in olive oil and Laz borage from the Rise, Trabzon and Black Sea regions. mahaleb (milk pudding) or custard.
Kunefe is an unusual dessert that you can’t tear yourself away from
Kunefe is a traditional Arabian dessert made from cheese dough. Unsalted cheese between two layers of kadaifi is the essence. Kadaifi is a fine fiber of dough, a simple mixture of water and flour. Kunefe is served warm because it is good freshly baked with soaked syrup.
This unusual Turkish dessert has an amber color and is decorated with pistachios on top. The cheese melts on the inside and, when eaten, has different textures such as soft cheese and hard dough.
A pleasant feature of the dessert will be the sweet taste softened by the gentle cheese-curd influence.
