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Dissolve 3 tablespoons of salt in 5 liters of water. Add the chickpeas and leave to hydrate overnight. Drain, rinse under running cold water and transfer to a pot with 1 teaspoon of salt. Cover with water, 4 cm above the chickpeas. Bring to the boil, reduce the heat to low and simmer for 45 minutes or until the chickpeas are cooked through. Leave to cool in the water in which it boiled.
Heat a saucepan over high heat. Add oil, then onion and salt. Reduce heat to low, cover with a lid and leave for 15 minutes, stirring frequently, taking care not to burn.
Add cumin, paprika, chili flakes, parsley and garlic and cook for 1 minute. Add the tomatoes and cook for a few more minutes, stirring occasionally.
Add 6 cups of chickpeas and enough of the water in which it boiled, so that the chickpeas are covered with 3 cm of water. (more water can be added if it is not enough). Bring to the boil, reduce the heat and simmer for 20 minutes.
Turn the soup partially into puree with a vertical blender. Add salt and pepper, if necessary and water, to reach the desired consistency.
Serve with harissa and naan.
Turkish cuisine (in Turkish: Türk mutfağı ) is largely the legacy of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European and Armenian cuisines. In turn, Turkish cuisine has influenced these and other neighboring cuisines, including those in Southeast Europe (Balkans), Central Europe and Western Europe. The Ottomans condensed different culinary traditions from their land with influences from Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkish elements from Central Asia (such as yogurt and pastırma), creating a wide range of specialties .
Turkish cuisine varies by country. Cooking in Istanbul, Bursa, Izmir and the rest of Asia Minor inherits many elements of Ottoman backyard cuisine, with easier use of spices, a preference for rice over bulgur, cafes and a wider availability of vegetable stews ( türlü ), eggplant, stuffed dolmens and fish. Cuisine in the Black Sea region uses fish widely, especially Black Sea anchovies ( Hams ) and includes types of corn. Southeastern cuisine (eg Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, meze and dough-based desserts as well baklava , şöbiyet , kadayıf and künefe .
Especially in the western parts of Turkey, where olives grow abundantly, olive oil is the main type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs and fish. Central Anatolia has many famous specialties such as keşkek , save (especially from Kayseri) and gozleme . Food names Related directly with save they are also found in Chinese cuisine ( mantle or steamed bun) and Korean ( mandu ) and is generally considered to have originated in Mongolia in the 13th century.
Specialties are often named for places and can refer to different styles of training. E.g, Urfa kebap it is less spicy and thicker than Adana kebap . Although meat-based foods, such as kebabs, are common in Turkish cuisine abroad, Turkish meals focus largely on rice, vegetables and bread.