10 Popular Ingredients of Turkish Restaurant
It's not about popular songs or movies. In this article, we'll discuss the top 10 ingredients that no Turkish chef should be without. There are so many easy-to-get, inexpensive items in so many dishes. You'll be amazed at how many of them can be made. The Turkish pantry has the following stars.
In Turkish kitchens since hundreds of years, olive oil has been a staple. The oil is used for food preparation, for frying, and in classic salads. There are many varieties of cold-pressed olive oil, including virgin and extra-virgin olive oils.
The latest trend is to buy flavored olive oils in fancy glass bottles that are infused with hot peppers, oregano, sage and other spices. They're perfect for dipping with chunks of crusty bread.
It is a must to have rice on hand when cooking Turkish pilav, or rice pilaf. A Baldo Rice pilaf should consist of large grains, whereas a filling should consist of small grains such as Calrose. In addition to thickening desserts and soups, cracked rice can also be used.
Rice that can be cooked in just a few minutes is not permitted! Long cooking methods don't mean inferior rice, but they are always worth it.
Several Turkish dishes depend on yellow onions, so always keep plenty on hand. You'll also need red onions for garnishing, so make sure to have plenty available.
Consider storing your onions outside if you can. They'll stay fresher and so will your kitchen.
In addition to adding color and flavor to cold and hot recipes, tomato paste is also used as a cooking ingredient. Make sure the paste is kept in the fridge.
Every time you use some olive oil, coat the surface with it. It will stay fresh for longer this way.
Moussaka, roasted eggplant salad, and eggplant jam are just some of the many eggplant dishes famous in Turkey. Generally, Japanese and Italian eggplants perform well in various cooking techniques, including grilling and stuffing.
You can use large globe eggplants for salads and mashes because of their pulpy texture. To make an eggplant wonderful, the dried fruit must be presoaked and steamed.
Ramadan is the month when red lentil soup is served for breakfast, lunch and dinner as well as during the break of the daily fast. Salads and starters with red lentils are popular.
Compared to green lentils, red lentils cook more quickly and have a deep, orange to golden yellow color. The Latin section of your supermarket or organic section, as well as Middle Eastern groceries, are good places to look for them.
Pastries, savory dishes, and desserts made with white flour are very popular in Turkey. A coating for frying is also made from it, as well as a thickener for soups and puddings.
Yufka (pronounced yoof-kah) is the name of large, thin sheets of fresh dough rolled out by hand to layer meat and cheese pastries like Börek (pronounced bur-REK) and desserts like Baklava.
Usually served at breakfast, white cheese is less salty than Feta and is used in sandwiches, salads or as a topping on pastries. Dairy products such as cow, sheep, and goat milk are used to make white cheese.
Those outside Turkey working with Feta should buy frozen blocks and store them in their refrigerators submerged in water. The cheese will stay fresh and soft while the salt is removed. Depending on your needs, slice or crumble it.
The Turkish cuisine lends itself to creativity when it comes to ground beef. For good measure, freeze about a pound of chicken.
If you plan to grill beef, choose a high-fat meat (20% to 30%). Köfte or Turkish meatballs, are easy to prepare and fast to make. There's no doubt they're one of the nation's favorites. Use a beef with a 10% fat content or less to make stewed vegetables and meat-filled pastries.
There are many health benefits associated with bulgur, including its earthy flavor and high level of nutrition. Parboiled and then dried cracked durum wheat is used to make it.
Bulgur is available in coarse and fine varieties in Turkey. Pilaf should be made from coarse bulgur, while soups, meze, vegetable dishes, and desserts can be prepared from fine bulgur.
The bulk food section of your supermarket or near the dry goods will offer bulgur at an affordable price. Greek and Middle Eastern supermarkets also sell bulgur.