Inhlanzi edumile kunazo zonke e-Turkish Cuisine

Uma ucabanga ngesidlo saseTurkey, ingabe inyama ne-kebabs ziza engqondweni? Ukholwe noma cha, inhlanzi entsha iyingxenye ebaluleke kakhulu yokudla kwe-Turkish.

Yiziphi izinhlobo zezinhlanzi ezingcono kakhulu nezithandwa kakhulu? Yini okufanele ngiyicele uma ngidla eTurkey? Izinhlanzi zivelaphi futhi ziphekwe kanjani?

Imibuzo eminingi yakho mayelana nezinhlanzi zaseTurkey iphendulwa ngezansi.

• 01 kwezingu-10

  I-Bluefish, noma 'lüfer' (loo-FEYR ')

  I-Bluefish ingenye yezinhlanzi ezivame kakhulu zokudla zaseTurkey. I-albhamu ine-fat fat content, ngakho-ke kungcono kakhulu uma igwetshiwe noma ibilisiwe. I-brush yamafutha omnqumo kanye nelinye usawoti kanye nepelepele yilokho okudingekayo ukuze kutholakale ukugoqa kwegolide nokuvutha okumangalisayo.

  Uzothola i-bluefish ephekwe ngendlela efanayo cishe yonke indawo eTurkey. Ukuvuselela izinhlanzi kungcono. Inkathi engcono kakhulu ye-bluefish ngu-Agasti kuya kuDisemba.

  I-bluefish enhle kakhulu kuthiwa ivela e-Bosphorus ehamba phambili edabula i-Istanbul, edolobheni elikhulu kunazo zonke eTurkey, futhi ixhuma uLwandle Olumnyama nolwandle lwaseMarmara ne-Aegean Sea phambili eNingizimu.

• 02 kwezingu-10

  I-Bonito, noma 'palamut' (pah-lah-MOOT ')

  I-Bosphorus iyindawo enhle yokudoba indawo ye-bonito, noma ngesiTurkey, 'palamut.' Ngokufana ne-bluefish, i- bonito inhle kakhulu phakathi nokuwa nezinyanga zasebusika.

  I-Bonito inombala ocebile, omnyama nokuthungwa okuqinile. Kuyaziwa yizakhamuzi njenge 'quintissential fish Bosphorus.' I-Bonito inomnotho okwedlula ukonakala, ngakho-ke ngokuvamile kuyindlela engcono kumindeni emikhulu noma labo abakhetha ukudla izinhlanzi kaningi.

  I-Bonito nayo inomthelela ophezulu we-fat futhi idinga kuphela ukushayela okuncane kwamafutha omnqumo nokunye okunomsoco ngaphambi kokuba uyibeke ku-grill. Uma ungeke ulinde kuze kube nguSepthemba nge-bonito entsha, ungazama ukuthola 'i-gypsy bonito,' ebanjwe eNyakatho yoLwandle olumnyama ngasekuqaleni kukaJulayi.

• 03 ka-10

  I-Mullet ebomvu, noma i- 'barbunya' (ibha-BOON'-yah)

  I-mullet ebomvu ibaluleke kakhulu ekudleni kwe-Turkish. Njengoba ikhula ngamandla, amanzi ajulile, i-mullet ebomvu ebomvu ibanjwe e-Aegean naseMedithera. Ziwumbala obomvu obumnandi obanjengobomvu obomvu futhi banomdla ohlaba umhlaba wonke, owenziwe njalo obabayo.

  Abanye abantu bakhetha i-mullet ebosiwe obomvu kodwa indlela evelele kakhulu yokuyikhonza e-Turkish cuisine yi-'pilaki' (pih-LAHK-ee) -style. 'Pilaki' ibhekisela endleleni yokupheka ejwayelekile e-Turkish naseGreek cuisine ebonisa ukusetshenziswa kwegalikhi, amakhambi ahlanzekile, izaqathe, izinongo kanye nosawoti.

  Uma udla ngaphandle, cela 'barbunya pilaki,' futhi uzothola isitsha esimnandi nesiphunga elimnandi elibomvu eliphekwe ngamanzi alo kanye nalokhu okushiwo ngenhla.

• 04 kwezingu-10

  I-Sea Bass, noma i- 'levrek'

  I-Sea bass mhlawumbe iyayithanda kakhulu yonke inhlanzi yaseTurkey. Kakhulu kangangokuthi amahlumela amakhulu amakhulu aphakamisa 'izilwane zasolwandle' manje ahlinzekela ogwini lwe-Aegean yaseTurkey ukuze ahlangabezane nesidingo esikhula njalo.

  Isikhathi esihle kakhulu sezinhlanzi zasolwandle eziphakanyiswa epulazini yizinyanga zasehlobo, kusukela ekupheleni kukaMe kuya ekuqaleni kuka-Agasti. Ama-sea bass ahamba kahle uma eboshwe, futhi ephethe amafutha omnqumo amancane nokuphuza okulula.

  Izindawo zokudla eziningana e-Istanbul zidume ngokugaya zonke izikebhe zasolwandle ezifakwe egobolondo elibi lomswakama usawoti olomile olusakazwa yi-bourbon ngaphambi kokukhonza. Ake ucabange ngamasentimitha angama-30 eselwandle olwandle oluthululelwe etafuleni lakho emotweni ekhethekile yokukhonza bese ushisa!

• 05 ka-10

  Wahoo, noma 'torik' (tor-EEK ')

  I-wahoo, eyaziwa nangokuthi 'peto' noma 'ono,' ithandwa ngumdobi wezemidlalo ngenxa yejubane layo nemvelo enobudlova. I-Wahoo ivame kakhulu emanzini ashisayo nasezindaweni ezishisayo, futhi iyakhula eNyanzini Yamnyama.

  Ngolimi lwesiTurkey, i-wahoo ibizwa ngokuthi 'torik' futhi iyabaluleka ngenxa yokwakheka kwayo nokuthungwa kwe-silky. Esikhathini se-Turkish cuisine, i-wahoo isetshenziselwa ukwenza i-appetizer ethandwayo, noma 'meze' (meh-ZEH ') ebizwa ngokuthi' lakerda '(lah-KEYR'-dah).

  'Lakerda' ifana kakhulu ne-sushi. Ngokuyinhloko, yizinhlayiyana ezinkulu zekhwalithi ephakeme, i-wahoo engasetshenzisiwe ekhethiwe emgqeni wamanzi kalamula, amanzi e-ice nosawoti, bese igcinwa ngamafutha omnqumo.

• 06 kwangu-10

  ITurbot, noma 'kalkan' (kahl-KAHN ')

  I-Turbot ivame kakhulu phakathi nobusika emagodini anesihlabathi, anodaka aseLwandle Olumnyama. Uma ukhetha i-turbot entsha endaweni yokudlela yangakini noma emakethe yezinhlanzi, isinqumo esinzima kunazo zonke sizoba ukupheka.

  I-Turbot ithandwa kakhulu ekhonjiwe, kodwa ingabuye ibe yimichilo eminyene, eboshwe ngopuphu futhi ethosiwe. Zombili izindlela ziyanandi, ngakho-ke kuyoba kuwe.

  Ukuze wenze izinto zibe nzima nakakhulu, nginekhensi yami ngokwayo nge-turbot eyisikebhe. Mane udwebe i-tray enkulu ye-oven nge-aluminium foil, usethe u-turbot wakho omusha, ungeze u-usawoti onosawoti kanye nopelepele, i-olivier yamafutha omnqumo, i-lemon elicwecwe, utamatisi osikiwe, amaqabunga e-bay, ama-peppercorns nama-herbs ahlanzekile aqoshiwe.

  Vala phezulu ngenhla bese uvala imiphetho ngokuphelele. Bhaka cishe ku-400 ° F / 210 ° C ngehhavini cishe ngehora nengxenye.

• 07 kwangu-10

  Ama-sardine, noma 'sardalya' (sahr-DAHL'-yah)

  Ama-sardine athandwa kakhulu e-Aegean cuisine yesifunda, ikakhulukazi ngesikhathi sokuwa kwasekuseni lapho bekhona ngenkathi. Amanye ama-sardine aseTurkey amahle kakhulu avunwa eduze neGallipoli, lapho kuhlangana khona i-Aegean ne-Marmara.

  Abantu bakuleli sifunda bagcizelela ukuthi indlela engcono kakhulu yokulungisa ama-sardine ayiketshezi noma kuthosiwe njengomuntu ongacabanga. Banendlela enhle yokugqoka ama-sardine amasha emaqabunga omvini bese ewagcoba ekupheleleni.

• 08 kwezingu-10

  I-Mackerel, noma 'uskumru' (i-oos-koom-ROO ')

  Kuthiwa lezi zinhlobo ezihlwabusayo zase zivame kakhulu eLwandle Olumnyama naseLwandle LwaseMarmara, kodwa ngenxa yokudoba ngokweqile nokungcola, abantu bakhona. Namuhla, ukudoba i-mackerel kuvunyelwe kuphela ezindaweni ezilinganiselwe eduze neGallipoli neSaros, nje eNingizimu ye-Istanbul.

  I-Mackerel iphekwe ngewayini elimhlophe nama-capers.

• 09 kwezingu-10

  Pandora, noma 'mercan' (meyr-JOHN ')

  I-Pandora yaziwa eTurkey ngokuthi 'inhlanzi yehlobo.' Ukunambitheka kwalo okunomsoco kunjengobuhle njengenyama yayo emnyama.

  Isikhathi esihle sokudla i-pandora ngesikhatsi ngoJuni noJulayi. I-Pandora ingatholakala cishe yonke indawo kodwa kuthiwa ihamba phambili e-Aegean Sea.

  I-Pandora ingakhula ibe enkulu kakhulu, ifinyelela kumapounds angu-30. Izinhlanzi ezincane phakathi kwamakhilogremu amabili neshumi zikhethwa.

  I-flavour ecebile yenza ukuba kube nesimiso esinomsoco. I-brush yamafutha omnqumo, ijusi kalamula, usawoti kanye nepelepele kwanele ukuvumela ukunambitheka kwemvelo kudlule. Vele uwafake kwi-grill futhi uzobe ulungele ukuhamba.

• 10 kwangu-10

  Ama-Anchovies, noma 'hamsi' (hahm-BHEKA)

  Isifunda soMnyama SaseNtshonalanga eNyakatho yeTurkey siyaziwa ngama- anchovies alo. I-Anchovies iyinhlangano eyisisekelo kule ndawo futhi isetshenziselwa konke okusuka kumasobho kanye nama-saladi, ama-appetizers kanye nezifundo eziyinhloko, izinkwa kanye nezikhukhamba namaswidi.

  ELwandle OluMnyama, ama-anchovies amahle afika ebusweni busika, phakathi kukaDisemba noFebhuwari. Uma uhamba kancane kancane eNingizimu kuya eLwandle LwaMarmara, i-anchovies inkulu futhi idla ukudla kodwa kuthiwa une-flavour encane kakhulu.

  Indlela evelele kakhulu yokulungisa ama-anchovies ukuwabonisa ngeminwe yakho, uwagqoke ngokuthungula okulula kokugaya futhi uwafake. Isitsha esikhulu sama-anchovies othosiwe senza i-appetizer enkulu. Uma ngenkathi, ungathola ama-anchovies okuthosiwe kuyo yonke indawo kusukela ekudleni okudumile kunhlanzi ekhishini lomakhelwane wakho.