Evde pastırma

Evde pastırma

SEDA'NIN GÜNLÜĞÜ: Evde Sucuk Yapımı...

SEDA'NIN GÜNLÜĞÜ: Evde Sucuk Yapımı...

Altın Günleri ve Beş Çayları İçin İkramlık Salata Tarifleri Resimli Tarifi - Yemek Tarifleri

Altın Günleri ve Beş Çayları İçin İkramlık Salata Tarifleri Resimli Tarifi - Yemek Tarifleri

Paçanga Böreği

Paçanga Böreği

Havuç Meze Tarifi      www.afiyetle.com

Havuç Meze Tarifi www.afiyetle.com

Tel Tel Yumuşacık Açma

Tel Tel Yumuşacık Açma

Pastırma is another famous beef delicacy (see pastrami). Both pastırma and sujuk can be put in kuru fasulye (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with scrambled eggs, served in a small pan called sahan, is eaten at breakfast in Turkey.

Pastırma is another famous beef delicacy (see pastrami). Both pastırma and sujuk can be put in kuru fasulye (dry beans) to enrich the aroma. Both can be served as a meze as well. Sucuk or pastırma with scrambled eggs, served in a small pan called sahan, is eaten at breakfast in Turkey.

Tam Kıvamında Garantili Karışık Turşu

Tam Kıvamında Garantili Karışık Turşu

Turkish sliced pastırma -  Wind-dried beef has been made in Anatolia for centuries, since at least Byzantine times. In Turkey, where it is eaten as a breakfast with eggs and as a meze with rakı, there are more than 22 kinds of pastırma. Generally speaking, the mainstream spiced version from Central Anatolia, often called Kayseri pastırması, is most common. The less-common Rumeli pastırması "Balkan pastırma", is simply salted and dried.

Turkish sliced pastırma - Wind-dried beef has been made in Anatolia for centuries, since at least Byzantine times. In Turkey, where it is eaten as a breakfast with eggs and as a meze with rakı, there are more than 22 kinds of pastırma. Generally speaking, the mainstream spiced version from Central Anatolia, often called Kayseri pastırması, is most common. The less-common Rumeli pastırması "Balkan pastırma", is simply salted and dried.

Bostana Salatası

Bostana Salatası

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