#turkish kebap

[misafirsworld]

Hep ciğer yürek kuşbaşı bıhtık ya bıhtık ya 😋😋

Birecik patlıcanı çıktığına göre buradan devam😋

[gizougi0626]

Yemek yemenin aşkla bir ilgisi olmalı ❤️‍🔥🫠🥩🍽️👌🏼🇹🇷

[zeynepzahide]

Merhabalar...

Patatesin rahiyasını öne Çıkaran bir yemek tarifi vereceğim; Patatesli rulo...

Tarifine gelince; 3 tane çiğ patatesi rendeleyip suyunu sıkarız, derin bir kaba alıp üzerine 2 yumurta, 1 su bardağı rendelenmiş kaşar peyniri, 1 kase doğranmış maydanoz, 1 tatlı kaşığı tuz, 1 çay kaşığı karabiberi iyice karıştırıp, tepsiye yayarak serip,yaklaşık 200 derecede fırında pişiririz.

Diğer taraftan, 1 büyük kuru soğanı 2/3 yemek kaşığı zeytinyağı ile kavurup, üzerine 300 gr kıyma ilave ederiz. Kavurmaya devam ederken, 2 yeşil, 1 adet kırmızı biberi ilave edip kavururuz, üzerine 1 yemek kaşığı domates salçası,1 tatlı kaşığı tuz, 1 tatlı kaşığı toz biber ve 1 su bardağı sıcak su ilave edip pişiririz.

Pişen patatesimizi fırından, içimizi de ocaktan alıp, iç harcı tepside ki patatesin üzerine yayıp, rulo yaparız. Rulonun üzerine rendelenmiş kaşar peyniri(miktarını peynir sevginize göre ayarlayın) serpip, 200 derecede fırında pişiririz. Kaşarlar eriyip, biraz kızarınca kâfidir...

Fırından çıkınca dilimleyerek servis edilir.

Afiyet olsun...

[taximcafe]

Turkish Food in Dubai, UAE |Tavuk Shish Kebap | Taxim Cafe

Indulge in the flavors of the Mediterranean with our exquisite Tavuk Shish Kebap. This classic Turkish dish features tender marinated chicken, artfully threaded onto skewers and grilled to perfection. Our chefs use a secret blend of spices and herbs to infuse each juicy piece of chicken with an irresistible aroma and taste. Served with a side of fragrant rice pilaf, fresh Mediterranean salad, and warm pita bread. Experience the harmony of savory and smoky flavors, combined with the crispness of perfectly grilled vegetables.

[fandomchaosposts]

improving Greek - Turkish relations one Kebap at a time

[nathaira-stern]

I wrote this because of an ask on another blog, but it felt like writing a snippet of memoir, so I tweaked it slightly to put it here. The prompt was the memory of a summer day, and while this is really parts of a couple of days, because I went to this festival four years in a row and they run together, it felt right to tell it like this.

It's late summer, August, in southern Switzerland. Picture me, walking with friends, heading down to the train station in the big town, coming down the hill from the village my tiny college is nestled in. Lizards skitter across the stone walls as we approach; tall and skinny chestnut trees sway a little in the breeze, interspersed with more stable oak and beech.

We go through the tunnel instead - we've decided to see if the vegetable stand has peaches, which means walking past the cattedrale, and the long downward sloping brick path, with antifacist graffiti and other street art and simple tags on the yellow wall, to the piazza where the vegetable stand can be found.

And they do - they have huge peaches, bigger than softballs and bursting with juice. We eat them standing by a fountain of drinkable water - it's carved, ornate almost, and has a little plaque that explains in three languages that it dates from the late 1700s. But we need the water to wash the sticky juice off our hands and faces, and it's deliciously cool and pebbly tasting. And there's always a trash can nearby, for the peach stones.

Sated now, we take a side street and head up the back stairs to the train station we went under before, buying tickets for the cantonal capital, where a wine festival is going on today. Most trains from here pass through there, so we don't have long to wait, chatting a bit or grabbing a coffee to go from the little coffee bar. And then we get on the train. It's cool inside, the windows are tinted, and it's very clean and spacious. We sit down in a cluster of four seats, facing each other in twos. The train is quiet as we move through the countryside - green is the dominant color, and here in the south the houses are colorful too: rust reds and pinks and deep yellows, with bright red and pink and purple flowers tumbling down in waterfalls from window boxes.

And then it's our stop, and we hop out. Someone wants to stop at the shop here - after all, it's fragolino season, the local bubbly strawberry wine, and the bottles at this shop are cheaper and sweeter than we can find back in our village. But no, we say - we don't want to carry bottles around all day, we'll do that on the way home. And they concede.

So into the wine festival we go - handing over delightfully tactile 5-chf coins in exchange for a branded glass, into which merchants will pour the wines we choose to taste. We all spread out - recognizing other friends here, and moving to the area of the festival that is serving our favorite varieties. There are stands with water and bread and cheese, too, so that you don't become drunk from the tasting, but after a while we all find that we're getting tipsy anyway and that slight buzz is enough to send us seeking food. I make a deal with a merchant who is out of his bottles of moscato that he'll come to the village next Tuesday and I'll pay him in cash then, because it's the most magical wine I've ever tasted, as layered and perfect as the peaches this morning.

So we wander out of the piazze where the festival is going on, more of us now, nearly a dozen. And we head down an alley to our favorite doner kebap shop. It's Turkish style and the man behind the counter is friendly and gregarious, chatting with us in Italian and broken English, as we chat back in English and broken Italian. I get mine as a wrap, with both the spicy and the cool minty sauces I can never remember the names of, but when he asks me which sauces I say "tutti!", all of them, because I can't remember the word for both, but he grins and pours in generous helpings.

We eat our lunch by another fountain, labeled "non potable" in four languages this time, surrounded by lush green grass in the sun, that we sit on and lie on and lean against each other, relaxed from the sun and the wine and our lack of responsibilities today.

Eventually someone asks if we want to go get gelato, and once most of us our done eating, we start heading that way in twos and threes. It's not far, and they can't serve more than one person at a time, anyhow. When I get to the counter, I briefly consider their fiore di latte - it's not vanilla, just the purest dairy and sugar with no additives, it's hours you can judge the quality of a gelato counter and I know it's good here - but instead I opt for Zuppa Inglese. That's "English Soup", by which they mean a "pudding" in the British sense, or a trifle - to my American taste buds, it's a strawberry shortcake with some kind of cordial added to it, and it's deliciously decadent.

By the time I get mine, most of us are already done and so I take it with me as we wander up to the castle. There are three castles here, but only the largest is this close to the center of the old town, and the grounds are open for visitors every day. So we walk through the entrance and wander around the grassy lawn in the sunlight, before deciding to go to one of the walled arms, running down the slope and then once more lounging on the grass, chatting and enjoying the remains of the afternoon.

Clouds start to darken the horizon, though, and before too long the first of us notices a drop. We grab our bags and begin walking towards the exit - hurrying a little more as it starts to sprinkle. As we get back to the train station, it's threatening to rain in earnest, but first we need our strawberry wine! So one friend counts up bottles and takes cash from us and buys all of them - it's faster to do one transaction. And then the bottles are distributed and we're heading to the platform, just as a train pulls up and the sky really opens!

We watch the rain out of the window as we head home, and I am once again in my original little quad, though this time the person I'm sitting next to is different. As we pull into our station, the rain begins to let up, and we decide to go get a snack at the coffee bar and wait. When we finish, we head back out and the sky is clear again, sunny, though there are puddles here and there.

My roommate and I say goodbye to the other two - they met us at our place this morning, but they'll take the faster way back, now, as we all think about dinner and what needs to get done tomorrow before class on Monday.

But it's been a lovely summer day.

[emotionally-available]

I might be Turkish but don’t eat your döner kebap on the train dude, shit smells

[mirayaslan]

closed starter | @liamjarcher

location: miray's house for christmas

Miray was playing domestic goddess for the day, trying to do a million things int he kitchen to make sure the food came out perfectly. It wasn't the easiest task when there was a small child running around with all of her new toys causing mayhem but luckily Liam was also there to help. The food she was making was predominantly Turkish christmas food, for major holidays she always liked to make sure Mina got a taste of her culture. She placed the risoli and the kebap in the oven and finally poured herself a glass of wine and a glass of sparkling apple juice for Mina so she could pretend she had a big girl drink. "Liam, do you want some wine? Or I have champagne that needs to be opened."

[benimleyasa]

14, 29, 43

Just because I’m curious!

thank you so much for questionsss❤️

14- do you love the smell of earth after it rains?

- i love it, beautiful scent that calms my soul

29- how do you like your shower water?

-not so cold but also not so hot

43- what’s your take on spicy foods?

-i like to eat spicy food. turkish cuisine is especially famous for its spicy dishes like kebap lol

[coriphallus]

What europe has done to turkish diaspora is criminal. I go to a kebap place run by turks, I order spicy (?) dürüm and I ask for red pepper flakes and the dude says “ooo sister you’re from east, eh?” I empty the bottle to get the faintest taste of spice.

My dude my guy if you served this to an eastern turk/kurd as spicy they would hunt you for sport 😭😭

why is there an entire salad in my dürüm

[beardedhandstoadshark]

Btw,now that vacation‘s done,

pro-Tip for Anon that‘s gonna be in Turkey for Christmas in case it‘s your first time there (or anyone else for that matter):

DO NOT EAT THE MINCED MEAT THERE. Doooon‘t. Chicken is fine, so is Adana and Köfte and whatever you might see, but the minced meat/kiyma will probably wreck your stomach. That unfortunately includes eating turkish pizza/lahmacun. So if a dish says "kiymali“ on it, don‘t. Same goes for sucuk/garlic sausage.

traffic rules are just a suggestion

12$ for a milkshake aren‘t normal, and neither are 20 for a single Adana kebap. Or any kebap. Or food in general. Current change is at around 35TL per 1$.

the day doesn‘t end when the sun goes down! The vast majority of places is still open even near or after 12pm, and the streets are still decently full at that time too! It‘ll get less after 1am though.

Spicy actually means spicy lmao

Depending on the place you got it from, Ice cream might be a bit different. There‘s regular ice cream, and then there‘s "Maraș Donurma“/"Maraş ice cream", which has a more chewy consistency and stronger flavor due to its production. I personally love it, but it might not be for everyone. Gotta have it tried at least once tho :3

if flying and financially within your realm, book turkish airlines for a flight. They have actual meals! 2 menus you can choose from, in fact. As well as a bunch of drinks to get, both cold and hot.

Tea always means Black Tea

if it‘s too bitter you can try asking for a lemon to put into it (it‘ll take the sting of the tea away)

pretty much every cafe no matter how small will have Wifi available for guests, though you gotta ask the workers there for the password in most cases

THE SUN IS A DEADLY LAZER (maybe not in December tho ^^)

[zeynepzahide]

Merhabalar.

Bazen yemek yapmak için çok kısıtlı zamanımız olur, fakat lezzetli bir yemekte ararız. İşte tam olarak, öyle bir yemek tarifi ile geldim.

Pratik Adana kebap deniliyor adına, ama Hatay'ın tepsi kebabını da andırmıyor değil...

İlk olarak 1 adet soğan,1 diş sarımsak, 3 adet yeşil biber, 3 adette Şili biberi(1 adet kapya biberi kullanabilirsiniz. Ben acılığını ve lezzetini seviyorum Şili biberinin) 1 tutam maydanozu blenderdan geçirip, suyunu iyice süzeriz.

Suyu süzülen ve sıkılan sebzelerimizin içine, 1 tatlı kaşığı tuz, 1 çay kaşığı karabiber, 1 çay kaşığı kimyon, tatlı kaşığı pul biber, 1 yemek kaşığı biber salçası, yarım çay bardağı yağ ve 250 gr kıymayı ilave edip, güzelce yoğururuz.

Yoğurduğumuz harcı, yağlanmış bir borcama yayıp, Adana kebapın porsiyonu verecek olan kesme şeklini yaparız. Tepsinin büyüklüğüne göre ince uzun şekide kesip, kestiğimiz porsiyonun üzerine ufak çentikler atarız ki, şekli yeri bulsun.

200 derece de 30/35 dakika pişirmek kâfidir.

Yanına soğan salatası, pide, lavaş, şalgam, ayran vs. iyi eşlik etmektedir.

Afiyet olsun...

[taximcafe]

Turkish Restaurant in Dubai, UAE | Adana Kebap | Taxim Cafe

Our restaurant proudly serves delicious Adana kebap, a flavorful and spicy Turkish specialty that's sure to delight your taste buds. Adana kebap is a mouthwatering Turkish dish made from minced lamb or beef, mixed with a blend of spices, herbs, and red pepper flakes. This savory mixture is skewered and grilled to perfection, resulting in a juicy, flavorful kebab with a delightful kick of heat. Served with fresh flatbread and a side of tangy yogurt, it's a culinary experience that transports you to the heart of Turkey with every bite.

[fisiltihaberleri]

SUBÜ’de Türkiye’nin sokak lezzetleri tanıtıldı

SUBÜ Turizm Fakültesi Gastronomi ve Mutfak Sanatları Bölümü, Türkiye’nin sokak lezzetlerinin tanıtıldığı bir etkinlik düzenledi.

Sakarya Uygulamalı Bilimler Üniversitesi (SUBÜ) Turizm Fakültesi Gastronomi ve Mutfak Sanatları Bölümü, Türkiye’nin sokak lezzetlerinin tanıtıldığı bir etkinlik düzenledi. Doç. Dr. Özgür Kızıldemir koordinatörlüğünde, bölüm öğrencilerinin hazırlığını üstlendiği etkinliğe Rektör Prof. Dr. Mehmet Sarıbıyık, Turizm Fakültesi Dekanı Prof. Dr. Mehmet Sarıışık, fakülte akademisyenleri ve öğrencileri katılım sağladı. Etkinlik süresince Türkiye’nin zengin sokak lezzetleri kültürünü yansıtan tavuk tantuni, Çeşme kumru, içli köfte, çiğ köfte, gözleme, halka tatlısı, ıslak hamburger, muhallebi, Adana kebabı, tavuklu pilav, Mersin tantunisi, Bursa tahinli pidesi, köfte ekmek, ayran ve limonata katılımcılara servis edildi. Katılımcılar, Türkiye'nin farklı yörelerine ait sokak lezzetlerini tatma fırsatı bulurken, etkinlik ise öğrencilere kültürel bir deneyim sundu. Etkinliğe ayrıca Ülke TV'de yayınlanan ‘En İyisi Gezmek’ isimli programın yapımcısı Harun Şen de konuk oldu. Şen, öğrencilerin hazırladıkları lezzetleri deneyerek değerlendirmelerde bulundu. https://www.fisiltihaberleri.com/haber/subude-turkiyenin-sokak-lezzetleri-tanitildi-10131.html

#sokaklezzetleri #food #streetfood #midye #kokoreç #foodporn #yemek #midyedolma #kuzu #istanbul #izmir #gurme #kebap #adana #turkishfood #turkish #gourmetfood #instagram #kadıköy #gurmelezzetler #gastronomi #konser #turkishcuisine #turkey #köfte #lezzet #sunum #chef #pilavcı #foodie

[sephmccauleys]

Adana kebap and lahmacun

What are your family’s top 3 favorite meals? Why don’t you just give me a break 😂 Don’t you know I am even not permitted to become profane nor any piece of profanity on my blog. Well i guess I need to stop showing Ads on this blog cause… well just because of the attitude of mine AdSense thinks that this blog should be restricted ad showings… well just a sec why am I even writing in Turkish? Our…