Ukudla kwaseTurkey

Ukuthuthukiswa nokwakhiwa kwe-cuisine yesimanje yaseTurkey kuhlobene kakhulu nendlela yokuphila yamaTurkey ngokwawo. Ukuba yizihambi zeqiniso okwathi emakhulwini amaningi eminyaka zathuthela ezifundeni ezihlukahlukene zase-Asia Ephakathi ukuze ziyofuna amazwe angcono, kuyilapho ziqoqa imikhiqizo emisha yokudla futhi ziqongelela izindlela ezintsha zokuzilungiselela, ngaleyo ndlela, zacebisa ukudla kwazo.

Ngesikhathi esifanayo, bafunda indlela yokugcina kahle imikhiqizo etholakalayo futhi baqinisekisa ukuthi ukudla kwabo unyaka wonke kuyahlukahluka ngangokunokwenzeka.

Umlando we-cuisine waseTurkey waqala ngenkathi kukhona amasiko okupheka wezizwe zaseTurkic, nawo, athuthukiswa ngaphansi kwethonya leMedithera, Iranian, Arab, Indian kanye neBalkan kanye neCaucasian cuisines.

Kuze kube manje, kunezikhathi ezintathu zokukhula kwayo:

1. 1 I-Asia Ephakathi (kuze kufike ku-1038) Khona-ke izizwe zamaTurkic zafika kwesinye sezifundazwe zaseTurkey zivela e-Asia Ephakathi futhi zaletha inyama yemvu, inyama yehhashi, ubisi lwensikazi nesinkwa, kanye ne-kebab yesimanje - inyama ethosiwe kuma-skewers, okwathi ngaleso sikhathi. isikhathi sathathelwa indawo izinkemba.
2. 2 Okuhlobene eduze nokwakhiwa kweSufism e-Islam (ikhulu le-XI-XIII) KwakungamaSufi aqaphela ikhishi njengendawo engcwele futhi anaka kakhulu ukuhlobisa izitsha nokubeka itafula. Ngesikhathi esifanayo, u-Ates Bazi Veli wayehlala futhi esebenza - umpheki omkhulu kunabo bonke, kamuva owangcwatshwa e-mausoleum. Kusukela ngaleso sikhathi kuze kube namuhla, abapheki sebefikile endaweni lapho ephumula khona ukuze bathole isibusiso kanye nengcosana kasawoti, okuyinto, ngokwezinkolelo ezikhona, ezokwenza zonke izitsha abaziphekayo zibe mnandi futhi zinempilo.
3. 3 I-Ottoman (1453-1923) Lokhu kungukuphakama kokuthuthuka kokudla kwaseTurkey kwanamuhla. Kuxhunyaniswe ngokungenakuhlukaniswa nokwakhiwa nokusungulwa koMbuso Wase-Ottoman uqobo futhi, ikakhulukazi, neminyaka yokubusa kukaMehmed II. Kwakusegodlweni lakhe lapho kwakukhona isakhiwo esikhulu sasekhishini, esihlukaniswe izingxenye ezine, ngakunye lapho izitsha zazilungiselelwa imicu ehlukene yomphakathi. Kuyaziwa ukuthi ngekhulu le-XVII. lapha ngasikhathi sinye basebenze cishe abapheki abayizinkulungwane eziyi-4, ngamunye wabo owayekhethekile ekulungiseleleni isidlo esisodwa futhi wakwenza kahle. Nsuku zonke abantu abangaphezu kwezinkulungwane eziyishumi beza esigodlweni hhayi ukuzodla nje kuphela, kodwa futhi nokwamukela ubhasikidi wokudla njengesipho njengesibonakaliso senhlonipho ekhethekile.

Ngasikhathi sinye, ukudla kwaseTurkey kwaqala ukugcwala ngemikhiqizo emisha nezitsha ezazibolekwe ezindaweni ezinqotshiwe.

I-Contemporary Turkish cuisine ihluke kakhulu. Isizathu salokhu akulona nje ifa layo elicebile le-Culinary, kodwa futhi nezitshalo nezilwane eziningi, kanye nokungafani kwezifunda zezwe ngokwazo. Kunamathafa acebile emasimini nasemagqumeni lapho kutshalwa khona okusanhlamvu nezithelo kanye nezinqama ziklabile. Izigodi ezivundile ezineminqumo, izindawo eziwugwadule, izakhamuzi zazo ezidume ngokukwazi ukupheka ama-kebabs namaswidi. Futhi nezindawo eziseduze nezintaba zaseCaucasus, ezingaziqhenya ngamantongomane, uju kanye nommbila. Ngaphezu kwalokho, kulapha lapho ikakhulukazi abadobi bahlala khona, abakwaziyo ukupheka izitsha ezingaba ngu-40 kusuka ku-anchovy kuphela. Ngaphezu kwalokho, isifunda ngasinye sibonakala ngezimo ezihlukene zokushisa nomswakama, okulungele ukutshalwa kwemikhiqizo ethile.

Kepha isifunda esicebe kakhulu seTurkey sithathwa njengendawo eseduze noLwandle lwaseMarmara. Le ngenye yezindawo ezivundile kakhulu, ezingazigabisi ngezithelo nemifino kuphela, kodwa nenyama nezinhlanzi zasolwandle.

Ukugqanyiswa kokudla kwaseTurkey kungokwehlukahlukana nasesimweni saso esikhethekile sokudla. Noma yikuphi ukudla lapha kungelula amahora angama-5-6, lapho izivakashi zingenaso nje isikhathi sokujabulela ukunotha kokunambitheka, kepha futhi zikhuluma ngakho konke emhlabeni.

By the way, cuisine yesimanje yaseTurkey izungeza ezintathu eziphezulu, inikeze kuphela isiFulentshi nesiShayina.

Imikhiqizo evame kakhulu lapha yizithelo, imifino, okusanhlamvu, amantongomane, ubisi kanye nokuphuma kwayo, inyama (ngaphandle kwengulube, engavunyelwe yi-Islam), uju, ikhofi (kodwa engadakiwe ukudla kwasekuseni), amaqanda, izinongo namakhambi. Itiye neziphuzo zezithelo ezinezinongo nazo zidumile lapha. Kusukela etshwaleni, amaTurkey akhetha i-aniseed vodka.

Izindlela zokupheka ezithandwa kakhulu eTurkey yilezi:

Okuhlukile kokudla kwaseTurkey ukuthi akunakwenzeka ukuhlukanisa isidlo esisodwa esivelele kuwo, esingabhekwa njengekhadi laso lebhizinisi. Baningi babo lapha. Kepha okugqame kakhulu nokufunwa iminyaka eminingi kuhlala:

Lingisa

Asihambe

@NomzamoMbatha

I-Mutanjana - iwundlu elinezithelo ezomisiwe

Shrimp ebhodweni

Iskander kebab

U-Adana kebab

I-Kyufta

Izimbaza zaseTurkey ezigcwele

Ama-cutlets aluhlaza ngezinongo

Tantuni

Abesilisa - ibhulakufesi lendabuko lamaqanda, upelepele, utamatisi no-anyanisi

Mahhala

I-Knafe - isidlo sikashizi wezimbuzi kanye ne-Kadaif vermicelli

I-Ayran - isiphuzo sobisi oluvutshiwe

I-Baklava

Lukum

ukuluma

UTulumba

Ikhofi laseTurkey

Itiye laseTurkey

Ngokusekelwe ezintweni zokwakha Izithombe ezinhle kakhulu