Kuzu Incik

Tas kebabi is a Turkish stew made with lamb, beef, or veal cubes simmered with onions, tomatoes, red wine, garlic, and spices such as cumin, bay leaves, and allspice. The stew is slowly cooked until all the ingredients are tender and succulent. Tas kebabi is typically served with rice, mashed potatoes, or fried potatoes on the side.

Tas kebabı

Trifle is a classic British dessert made by layering pieces of sponge cake, fruit jams or fruit pur&eacute;e, and egg custard. The sponge is usually soaked in fortified wine or brandy such as sherry, port, or Marsala, and the whole dessert is commonly topped with whipped cream. Trifle is traditionally prepared in glass bowls, and the classic version is often altered with various flavorings and additions such as chocolate, jelly, nuts, glac&eacute; cherries, as well as fruit juice or soft drinks in a non-alcoholic version. The familiar form of trifle was well-known by the Victorian era, but unlike today, it was primarily made to make use of leftover sponge cakes and custards. Similar desserts can be found in Scotland (tipsy laird) and the Southern United States (tipsy cake).

Trifle

Sırık kebabı

Kokore&ccedil; is a traditional dish that's also popular in other countries, especially in Greece, where it's known as kokoretsi. However, there are some differences between the Turkish and Greek versions. In Greek cuisine, people use lamb offal such as lungs, kidneys, hearts, and liver, and in T&uuml;rkiye, they use small and large intestine and sweetbreads without any additional ingredients. For the Turkish version, kokore&ccedil;, the ingredients are rinsed and cleaned, then wrapped onto iron skewers to be grilled over charcoal. Once done, the dish is usually served with bread or tucked inside the bread with various spices such as oregano, cumin, and chili flakes. You can find this dish at street food vendors or in countless kokore&ccedil; restaurants.

Kokoreç

Türkiye

D&ouml;ner kebab is a delicacy that is known throughout the world, consisting of grilled pieces of meat that are shredded from a vertical skewer. The meat is typically seasoned with fresh herbs and spices. Originally, the meat used in d&ouml;ner was exclusively lamb, but today in Istanbul, there are kebabs prepared with a combination of lamb and beef, or sometimes only with beef. Meat that is grilled vertically on a skewer isn't a new thing, as it has been mentioned in the 18th-century Ottoman travel books. The sandwich form d&ouml;ner kebab, which means rotating kebab, appeared in the early 1970s in Berlin. It is believed that Kadir Nurman was the first to place the shaved pieces of meat into a flatbread and serve it with vegetables such as tomatoes, lettuce, onions, cucumbers, and a squirt or two of sauce, unlike before, when the ingredients were served on a plate. Along with many of the Turkish variations on d&ouml;ner kebab, there are also numerous other regional variations in countries such as Armenia, Vietnam, Austria, Germany, France, and the United Kingdom.

Döner kebab

Alinazik is a Turkish kebab variety originating from Gaziantep. It consists of char-grilled and pur&eacute;ed eggplants that are combined with garlic yogurt sauce, then topped with chunks of meltingly sweet lamb. The meat is typically stewed with onions, red pepper paste, tomatoes or tomato paste, and olive oil. It is important that the eggplants have a smoky flavor, and the best way to achieve it is to roast them over a coal fire. When served, alinazik kebab is traditionally accompanied by rice pilaf or grilled vegetables on the side.

Alinazik kebab

Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melce&uuml;'t-Tabb&acirc;h&icirc;n, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.

Ciğer kebabı

A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hannah Glasse first mentioned a Hamburg "sausage" in her 1747 cookbook The Art of Cookery, Made Plain and Easy, defining it as a chopped mixture of beef and spices that should be served with toast. Or maybe it was Charlie Nagreen, a meatball seller from Wisconsin, who, in 1885, decided to put meatballs between bread so the consumers could eat them while walking at a country fair where he worked. Today, toppings and accompaniments vary from region to region, but for an original version one should visit Louis' Lunch in New Haven, Connecticut, serving the burgers since 1900, and claiming to be the oldest burger joint in the United States. Whatever the theories about the origin of burgers may be, and there are a lot of them, it is a convenient, simple and hearty meal that most meat lovers will gladly indulge in.

Burger

United States

A chicken burger is a popular fast food item made with a ground or whole chicken patty served inside a bun, often accompanied by lettuce, tomato, pickles, mayonnaise, and cheese. Originating in the United States as a variation of the classic hamburger, the chicken burger gained popularity due to its leaner protein profile and milder flavor. It is commonly grilled, fried, or breaded and deep-fried, and is served in fast food chains and homemade versions across the world. Ingredients typically include chicken breast or thigh, breadcrumbs or flour for coating, spices, and fresh vegetables. It is a symbol of Western fast food culture and is widely adapted with regional flavors.

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Huseyinakbiyik's Favorite Foods

Kuzu Incik

Tas kebabı

Trifle

Sırık kebabı

Kokoreç

Döner kebab

Alinazik kebab

Ciğer kebabı

Burger

Chicken Burger

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