Food is an extreme business in Turkey. You do now not want to mess with Turkish human beings’ food or intervene with the cooking method, as each step of cooking in a Turkish kitchen is a subculture, a kind of therapeutic engagement. There isn’t any denying that Turkey is famous for its cuisine; in fact, cuisine defines its unique regions, even cities. However, one commonplace factor in Turkish cuisine may have a unique place in everybody’s coronary heart: Mangal, the Turkish barbecue.
BARBECUE RITUAL
Mangal is a ritual in Turkey. It is an excuse to get collectively with your family around a table and interact in lovable conversations while ingesting the best-grilled meals of your lifestyle. First of all, Turkish barbecue is often the superstar of picnics, whether or not it’s far a pleasant summer day or snowing, and when the coal starts to burn, everybody has a specific obligation to meet if they want to be served.
Lighting up the hearth and cooking the meat, whether beef, hen, or fish, is responsible for the male birthday celebration within the organization. While positive male family individuals and buddies keep the hearth going, the opposite men within the institution commonly watch the beef, making sure it’s miles succulent and no longer overcooked. Coal takes longer to burn, but, in the end, this is the entire point. While the fish fry maker sweats in the smoke, it is also a joy for them to spend time around the barbeque because it is a process to be happy with. Why? If the beef is cooked perfectly, the fish fry makers get to take the credit score!
GRILLING IS NOT THE ONLY JOB
The relaxation group is in charge of the complete “Operation Mangal.” The mangal is probably the superstar, but there is a lot to do before sitting across the desk and enjoying the grilled treats. The meat must be prepared while the hearth is attaining the perfect temperature. If the menu features a kebab form, the contributors should knead the kebab to coax out the pleasant taste. If it’s miles chook, it must be marinated in a special sauce of spices and tomato paste for excellent effects. Fish, however, is the trickiest one. A large fish must be wiped clean, and if it is small, including Black Sea anchovies or hams, they must be properly marinated.
Turkish fish fry is not complete without a few tasty salads. Those in the salad fee must wash and chop the substances for a massive bowl of veggies. The most desired salad to accompany the Turkish barbeque is “çoban” (which means “shepherd” in English), which is a mixture of tomatoes, purple peppers, and onions with plenty of virgin olive oil.
Drinks are also important. The glasses should never be empty whether it is şalgam (turnip juice) or ayran (yogurt thinned with water with a pinch of salt). While gentle beverages replenish the glasses, tea is also a critical part of the Turkish barbecue. The tea is even brewed long before the beef is in the fireplace.
When it’s time to revel in the meat, the desk is set, and the meat is sent to the complete party. The fish fry makers frequently prefer not to join the table; however, they devour properly after the barbecue, watching the rest of the meat cooking and eating the delicious meat even as it’s still warm.
At this point, if you think the Turkish barbeque is over, you should think again. When the meat is carried out, and the coals are about to burn out, it is time to position the onions, tomatoes, and potatoes on the fireplace. When the potatoes are ready, they are either eaten alone or as “kumpir,” baked potatoes stuffed with butter, salt, cheese, and every other substance you may believe.
MAKE TIME FOR BARBECUE
A traditional fish fry during a picnic lasts for half a day. Once the barbecue is over, tea is served again, and each person sits back to digest all they have eaten, accompanied by a lovable communique. If the barbeque is taking place at home, it takes about two to a few hours. But watch out: When you are invited to a Turkish barbecue, ensure you arrive hungry, very hungry.
Grilled kebab
Ingredients: Mutton or red meat mince, green chilies, pink chili powder, spices, cumin seed powder, garlic paste, onion, lemon, salt, olive oil, and bread slices.
Prep dinner: Mix all the substances besides the bread and chop them into satisfactory pieces in the food processor. Marinate for one hour in a chilly environment, preferably in a fridge. Make oval, flat kebabs, and grill them over charcoal one by one or form them around wooden skewers; however, remember this technique calls for lots of time and talent. Brush with oil and rotate over the hearth until cooked via. Serve them with the bread slices at the aspect or place them directly on top of them. Bon appetite!
Köfte
Ingredients: 250 grams of minced beef or lamb, a pinch of black pepper, pink pepper, salt and cumin seed powder, onion, breadcrumbs, a little olive oil, and an egg.
How to prepare dinner: Mix all the ingredients besides the egg. Knead them properly, and once the whole lot is blended, add the egg and knead a few more. Give the beef shape and put the meatballs on the grill until each facet is well cooked.
Çoban salad
How to cook: Chop the cucumbers into small pieces and equal tomatoes and peppers. Roughly chop a handful of parsley, add it to the serving plate with the onions, and blend it. Dress the salad in olive oil and lemon. You can also use pomegranate syrup in preference to lemon.
