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Tire Meatballs
Tire meatballs, which are peculiar to the Tire district of İzmir Province, Turkey, are grilled with a thickness of a pen on thin skewers. No spices other than salt are used in its minced meat; and the meatballs are served with a buttery tomato sauce. The essential taste of Tire meatballs is revealed by the village butter used in its sauce. These meatballs, also known as Delikli (drilled) meatballs and Tire Kebab in the public are served by putting fresh parsley on them. Optionally, Tire meatballs may also be served with yoghurt. See also * Kabab koobideh, Iranian minced meat * Adana kebabı, Turkish minced meat *Kebapche, Bulgarian minced meat *Mititei, Romanian minced meat *Ćevapi Ćevapi (, ) or ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and ..., Balkan minced meat * İnegöl meatballs, Turk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tire, İzmir
Tire (; ) is a municipality and district of İzmir Province, Turkey. Its area is 716 km2, and its population is 87,462 (2022). It is largely urbanized at the rate of 55.8%. Tire's center is situated at a distance of to the south-east from the point of departure of the traditional center of İzmir ( Konak Square in Konak) and lies at a distance of inland from the nearest seacoast in the Gulf of Kuşadası to its west. Tire district area neighbors the district areas of Selçuk (west) Torbalı (north-west), Bayındır (north) and Ödemiş (east), all part of İzmir Province, while to the south it is bordered by Aydın Province. The district area's physical features are determined by the alluvial plain of Küçük Menderes River in its northern part and in its south by the mountains delimiting the parallel alluvial valley of Büyük Menderes River flowing between Aydın and the Aegean Sea. There is a Jewish community. Advantaged by its fertile soil and suitable climate, Tir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
İzmir Province
İzmir Province () is a province and metropolitan municipality of Turkey in western Anatolia, situated along the Aegean coast. Its capital is the city of İzmir, which is in itself composed of the province's central 11 districts out of 30 in total. To the west, it is surrounded by the Aegean Sea, and it encloses the Gulf of Izmir. Its area is , and its population is 4,462,056 (2022). Neighboring provinces are Balıkesir to the north, Manisa to the east, and Aydın to the south. The traffic code of the province is 35. Major rivers of the province include the Küçük Menderes river, Koca Çay (with Güzelhisar dam), and Bakırçay. History It is one of the oldest cities and ports of ancient Ionia in the Mediterranean Sea. The original settlement was founded around 3000 BC, and the city has survived through different iterations to this day. It was inhabited by Greek populations from antiquity until the destruction of Smyrna in 1922 and the exchange of populations that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west. Turkey is home to over 85 million people; most are ethnic Turkish people, Turks, while ethnic Kurds in Turkey, Kurds are the Minorities in Turkey, largest ethnic minority. Officially Secularism in Turkey, a secular state, Turkey has Islam in Turkey, a Muslim-majority population. Ankara is Turkey's capital and second-largest city. Istanbul is its largest city and economic center. Other major cities include İzmir, Bursa, and Antalya. First inhabited by modern humans during the Late Paleolithic, present-day Turkey was home to List of ancient peoples of Anatolia, various ancient peoples. The Hattians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Koobideh
''Kabab koobideh'' ( ) is an Iranian variant of kofta kebab made from ground lamb, often mixed with salt, ground black pepper and grated onions. Etymology ''Koobideh'' is derived from the past participle of the Persian infinitive ''koobidan'' (کوبیدن), meaning "to pound," which refers to the traditional method of preparing the meat. In some regions, the dish is also known as "koufteh kabab," originating from the older Persian root ''kouftan'', meaning "to slam" or "to hit." Traditionally, the meat was placed on a flat stone or log and pounded with a wooden mallet to achieve the desired texture. The meat is then cooked on a ''seekh'' (سیخ), the Persian word for "skewer." Koobideh is similar to the Turkish Adana kebab, though there may be regional variations in preparation and flavor. The word kebab( Kabab) is also a Persian word and appears in the poetry of Persian-speaking poets, including Rudaki, in the 9th century AD. Therefore, any country that serves this dish u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adana Kebabı
''Adana kebap'' () or Adana kebab is a dish that consists of long, hand- minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana, the fifth-largest city of Turkey, and was originally known as the ''kıyma kebabı'' (lit: minced meat kebab) or kıyma in Adana-Mersin and the southeastern provinces of Turkey. Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria. History According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab. The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a " Controlled Designation of Origin" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebapche
Kebapche (, plural: кебапчета, ''kebapcheta''; , plural: ќебапчиња, ''ḱebapčinja'') is a dish of grilled ground meat, minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked. A typical addition to a kebapche meal are chips (French fries), often covered with grated sirene (fresh white cheese similar to feta); lyutenitsa is sometimes used as a Dipping sauce, dip. The expression ''a three kebapcheta with sides'' (тройка кебапчета с гарнитура, '':wikt:troika, troika kebapcheta s garnitura'') is particularly well-known. The preferred drink to go with a kebapche is Beer in Bulgaria, beer. The word ''kebapche'' is derived from ''kebab'', ''–che'' is a diminutive Bulgarian neutral suffix, i.e. a "little ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mititei
Mititei () or mici (; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef, lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture. It is similar to ćevapi and other ground meat-based dishes throughout the Balkans and the Middle East. It is often served with mustard, french fries and '' murături'' (pickled vegetables). History A popular story claims that 'mici' or 'mititei' were invented in the late 14th century and that they originated from the Ottoman Empire. Throughout the years, the recipe lost some of the original ingredients, such as caraway seeds and allspice, and began being made with pork, rather than beef and lamb. Sodium bicarbonate, a raising agent, is also commonly added to the modern Romanian recipe, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ćevapi
Ćevapi (, ) or ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO Lists of Intangible Cultural Heritage, UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania. They are usually served in groups of five to ten pieces on a plate or in a pita, flatbread (''lepinja'' or ''somun''), often with chopped onions, kajmak, ajvar (optional), and Edible salt, salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, Lamb and mutton, lamb, pork, or a mixture. Name and etymology The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
İnegöl Meatballs
İnegöl köfte are grilled meatballs (''köfte'') specific to İnegöl, Bursa, Turkey. History The dish was invented by one Mustafa Efendi, who was born in 1842 in Pazarcık, Ottoman Bulgaria, and emigrated to İnegöl in 1892. In 1893, he began selling meatballs in his shop at the bazaar on the Ankara-Bursa road. These proved popular and the family-run shop is still in business till the present day. 100 Tarihi Lokanta (in Turkish). Retrieved 28 March 2021 Preparation Kneaded in a round shape, the meatballs are usually cooked on a grill. The fame of İnegöl meatballs has spread throughout . Production of İnegöl meatballs started in the 1930s and quickly spread all over the country. ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Akçaabat Meatballs
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from the Hindi-Urdu कोफ़्ता / and Persian ''kofta'' meaning ''pounded meat''. The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ''ʿAlī Nāma'' (1665). It was first used in English in '' Qanoon-e-Islam'' (1832), and then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
