meat dishes

* Kuzu güveç (lamb cooked in casserole)
* Ali Nazik
* Hünkar Beğendi (meaning that the sovereign/sultan liked it, the dish consists of the puree of grilled aubergine with cashar cheese topped with cubed lamb meat.
* Türlü is the mixture of vegetables and meat.
* Külbastı
* Elbasan tava
* Tandır (without adding any water, the meat is cooked very slowly with a special technique)
* İncik (lamb on the bone cooked in the oven)
* Çoban kavurma (”kavurma” means roasting/parching in Turkish) is diced lamb cooked with or without tomatoes, onions, mushrooms, peppers and herbs.
* Mahmudiye (a palace speciality consisting of chicken meat mixed with honey, apricots, almonds, currants and black pepper)
* The Turkish version of Moussaka is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. Often served with cacık and pilav. There are also variants with zucchini, carrots and potatoes.
* Karnıyarık is another eggplant dish. Eggplants are cut off and fried. Then they are filled with minced meat, onion, garlic and tomato paste and cooked in the oven.
* Köfte (meatball) is another meat dish in Turkey. The word köfte is sometimes preceded by the name of a town, which refers to the technique for cooking it or the ingredients or spices specifically used in that region, for example; İnegöl köftesi, Sultanahmet köftesi, İzmir köfte, Akçaabat köfte, Bursa köfte, Filibe köfte, Tire köfte, Islama köfte (mainly in Sakarya province) etc. Its main ingredients are minced meat, parsley, bread-egg (not necessarily, usually homemade köfte contains egg yolk and some crumbled bread) and a range of spices: cumin, oregano, mint powder, red or black pepper powder with onion or garlic. Kadınbudu köfte is another traditional speciality; minced meat is mixed with cooked rice and fried. Içli köfte can be described as a shell of “bulgur” filled with onion, minced meat and nuts. Çiğ köfte is a meze from south-eastern Turkey meaning raw meatballs, prepared with “bulgur” and raw minced meat.
* Sujuk (sucuk) is a form of raw sausage (made with beef meat and a range of spices, especially garlic, slightly similar to Spanish chorizo) commonly eaten with breakfast. Instead of classical sausages (sosis), sujuk is the most used ingredient for snacks and fast-food style toasts and sandwiches 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.
* Kokoreç (the intestines of sheep) with spices is a traditional low-price fast food in Turkey.
* Liver is fried in Turkish cuisine. “Arnavut ciğeri”, served with onion and sumac, is usually eaten as a meze, in combination with other mezes such as fava. “Edirne ciğeri” is another famous liver dish from Edirne. Liver is first frozen so that it can be cut into very thin layers. After being cut off, liver layers are fried.
* Roasted Sheep’s Head Kelle

Tags: cuisine, Kebabs, recipe, Recipes, Turkish cuisine, Turkish meat dishes, Turkish Meats, Turkish recipe