this is just let us know! part turkish cuisine2

Just this we would like to know! Series: The vietnamese cooking compilation

The roots of the roll cabbage, there is here!

Just this we would like to know! The hors d’oeuvre (meze), ezume (the paste) it introduced the Turkish cooking compilation 1 even among them, but this time introduction of other meze.First it is fixed turn of meze and from cooking which stuffs the United States which is called “doruma”.

The spice and the herb, inserting the truth and the like of the pine, you cook, it stuffs to the vegetable and the bivalvia, etc it winds it boils together the United States which, with soup and the like those which “doruma”.

“It buries,” with Turkish as for this cooking which is meant, type is abundant in any case.The tomato and the green pepper, zutsukini, the polo green onion and the eggplant (it dries and there is also an eggplant!)Cutting unskillfulness, content scooping out (this job very much very depending upon the food,…)The united states is stuffed.When it is the cabbage and the bu how leaf, placing the United States in the leaf, to wind round and round and include OK.watashi [doruma] favorite of mussel.This to adjust the United States which is cooked to the body of the mussel, stuff to the shell and steam, squeezing the lemon, pakuri.
You eat watashi and the callous do not grind but is, it has been said the Turkish person there is also “doruma of the chicken”, it seems.unfortunately, this is apparent in the restaurant in the suburbs of tokyo that there is no.

the dolma is cold (ordinary temperature) there is something warm and something. the difference is that, meat does not enter or enters or is generally.
when you eat is of course directly, or put the salt over the garlic and yogurt sauce, or compensate for the acidity in the lemon.

of sweet pepper dolma, and eat it chilled in the summer, this is quite delicious! when you eat something warm zucchini, there is also a delicious sense of this volume. something warm and cold, which is not attached the taste is better both.

dolma is also in addition to turkey, including the middle east and north africa, armenia, food has been cooking in many countries such as bulgaria (although the change in many parts of mnemonic) . by region and people in turkey, to put different spices and ingredients, are also different by country. restaurant, but not limited to turkey, if you find this dish somewhere, looking to eat, interesting thing to glimpses of the country’s food situation is. i see a tour how is dolma?

cold: vegetables cooked in olive oil

a generous amount of olive oil, legumes and vegetables, tomato, lemon juice, stew until soft and herbs, the cold is to eat, specialty technique of turkey. vegetables, green beans, spinach, a potato, poronegi, brussels sprouts, the artichoke, kidney bean, quail beans, legumes such as broad beans, etc., so many different. vegetables, including the classic, to be made by using ingredients that can take the season, ya its kind countless barrel.

made from1when you place around sun, familiar taste (depending on the ingredients but) , “what i would not tasty vegetables…! ”
you purport to be simple and vegetables, sweetness and flavor was born in that allow the flavor to blend, they realize keenly the flavor of the oil.

but usually i am too old to oil has been little attention, and just at this time, i’ll taste this is thanks to the oil yappari, banzai oil! getting excited and saying i. before leads to the main, many also become full stomach.

in turkey, but to use extra olive oil, in japan, where i think there is also somewhat reduce the amount of oil.

imam bayurudo~u (eggplant cooked in olive oil)

wind kyofute thighs of a lady favorite of the sultan shepherd’s salad soup of the bride .
the turkish cuisine, well, this dish name? ! and, some food tidbit makes me laugh and involuntarily pupu~tsu. imam bayurudo~u one of them. imam is”monk, leader”, bayurudo~u is”faint, syncope”meaning of. priest is about to faint delicious, some dishes named.

the eggplant was incised, tomato, onion, stuffing was seasoned and fried garlic. this dish and cook in olive oil slowing this, turkish people love, which is representative of the cold meze.

taste delicious bar none. since i also have taste and moist, surusuru~tsu and fit into the stomach. but this dish, so use plenty of oil, where it is high calorie is a concern. to eat something delicious, may not do is to worry about calories, turkish women tell me the recipe for this dish, or eggplant baked in a small amount of oil, i’ll make is suppressed calories and are not in the oven, told me before and i hear that the calorie. it is also anxious turks. by human, seems to have been made to devise and various.

the way, add the meat and, kanuruyarukku hot food will be called.

imam bayurudo~u how to make here to your reference.
imam bayurudo~u easy recipes

if you continue like the cold meze, causing it to even if this number is also amazing-ku, (turkey shall be eaten in restaurants in japan are useless it is limited) , from here, the introduction of warm meze.

shigara borei (turkish cheese pie)

shigara is”cigar”, is borei”pastry”means. called with its name from a form like that of tobacco shigara borei is, staple of warm meze. dish was often seen in japanese restaurants turkey.

“yufuka”called, fabrics, such as the skin of spring rolls round and big, i’ll put this dish, such as white cheese and parsley low fat milk, while enjoying simple, the best snack. because salty heard, he proceeds to drink is scary. what is sometimes called, i often see a man that likes to eat.

the food is the name would change, minced meat and spinach, a potato, certain versions of meat and dry.

click here for yufuka can be purchased.
elite baklava

mujuvu~eru (deep-fried zucchini grilled cheese)

grated peel of zucchini, onion, white cheese, herbs such as parsley and dill, flour, put fried eggs, etc.. dishes such as grilled us some feeling or kakiage. when you eat is often eat yogurt containing over garlic and lemon.

i cook the zucchini is like this, i’ll indescribably fresh. i am, when the mouth for the first time in this dish, i would raise the voice of admiration to its innovative ideas and nice.

in addition”buruguru”deep-fried meat dumplings wrapped in wheat groats, called (steamed) ichirikyofute , ikafurai (calamar-tavu~a) , fried mussels (midie-tavu~a) . these are also standard.

ichirikyofute is apparent in the suburbs of tokyo is not too much,
here shops in’m not out.
anteppu

or more, i want to know this is only! part turkish cuisine2 , was the introduction of warm meze. the following salad, soup.

recommended turkey&middle eastern restaurant
i want to know this is only! part turkish cuisine1
i want to know this is only! hen vietnamese food1~6