Турецкая кухня (english)

Turkish kitchen! Turkey - successor to the traditions of greatByzantium, country of paradise gardens, tasty and juicy fruits, incinerativesun, wasted lands, strict customs and east type of thinking. All this pun isnot by no means invented by me, but comprehended on personal experience reallyTurkey includes all listed spectrum. As any east civilization, Turkey ischaracterized by a rather specific measures, in particular by kitchen.

My poorknowledge concerning to the turkish kitchen will be stated below in brief. As it is probably well known to everyone,turks are very legible in meat. In particular, they do not use pork in the purestate at all, for under the legend the pig has bitten the Mahomet, by virtue ofwhat pork is considered dirty. Therefore they basically give back theirsympathies to the mutton.

The turkish kitchen has a huge set of dishes preparedusing the mutton meat, but being very little educated in this area, I ll limitonly by two of them. One of the most popular and accessible at therate of price foods, which meet, going for a walk, for example, on the streetsof Istanbul, is Donner . By the way Donner from recent time is already soldin Moscow, but for some reasons under the other label.

So Donner is preparedfrom the several components, main of them are loaf, roasted mutton and ketchup.The essence of process is the piece of mutton is roasted on a long twirledfrom the different directions, making rotary movements concerning its axis.Then, having convinced, that the meat has reached up to the necessarycondition, it is being cut off by a thin bits and bread cut half-and-half isbeing filled by it. Further dish is watered by ketchup, at will, strewed byonion, put tomatoes, cucumbers, pepper,

species etc. By a word, I shall tellfrankly this dish from the mutton is very tasty, though, it is necessary toadmit, it is being prepared from the hen too. Other dish from the mutton meat, about which Iwould like to narrate, is Lakhmadzu . I would even say, that Lakhmadzu ismuch more national dish, than Donner mentioned above, because is possibleoften to see a radical turks preparing this food.

But let s return to our rams.So Lakhmadzu is being prepared from unrolled fresh loaf, on which is strewedthe minced mutton meat. An all this mass is being baked on the special largepan in the furnace. This process lasts about one minute. Then the dish iswithdrawn from the furnace, moved on a large plate and plentyful watered by thecitric juice. I dare to notice, that Donner is liked to me more than Lakhmadzu . Turkey, as was already spoken above, countryof very hot

sun. Being there in summer, you feel, how a star literallyincinerate the flesh, squeezing out all your vital juices, and main the water.You are terribly thirsty, but alas, the more you drink water the thirst becomesstronger. For prevention of this pernicious influence of the sun the sour-dairyproduct, something like our curdled milk serves, only more diluted. This drinksurprisingly well copes with thirst and fills your organism up by the lostforces and vitamins up.

I m again compelled to add that I have not any gentlefeelings to this drink, for as useful would it be, it s taste is quiterepulsive to me. I supose it will be not superfluous if I llmention the sellers, scurring here and there with trays on the head, carryingso-called Selit on it - an air bagel, strewed by the caraway seeds. Aproching to the end of my narration, I wouldlike to tell about the verily turkish vodka

Raki . Being of aniseed itdissipates not very pleasant aroma. But in spite of it turks are frequentlyseen, sitting in the cafe or in the own s garden and drinking a liquid of dairycolour, which prepares by mixing of aniseed vodka with water in the certainconsistence. By this fraud achieved its muddy dairy colour. In the conclusion I wish to add that theturkish kitchen, grown on the roots and traditions of the ancestors, is one ofmost

remarkable and interesting in the world.Выполнено студентом группы И-2-4 Москаленко Антоном. Москва 1998 год.