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Tire Meatballs
Tire meatballs, which are peculiar to the Tire district of İzmir, 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.http://www.kolaylezzet.com/kolay-yemek-tarifleri/kofteler/880-tire-koftesi-tarifi-izmir Recipe of Tire meatballs in Turkish See also *Kabab koobideh, Iranian minced meat *Adana kebabı, Turkish minced meat *Kebapche, Bulgarian minced meat *Mititei, Romanian minced meat *Ćevapi, Balkan minced meat * İnegöl meatballs, Turkish minced meat *Akçaabat meatballs, Turkish minced meat * List of meatball dishes This is a list of notable meatball dishes. A meatball i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tire, İzmir
Tire ( ota, تيره; el, Θείρα, Theíra) is a populous district, as well as the center town of the same district, in İzmir Province in western Turkey. By excluding İzmir's metropolitan area, it is one of the prominent districts of the province in terms of population and 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 Konkak) 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 the districts of 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 v ... [...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 ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat 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") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
İzmir Province
İzmir Province ( tr, İzmir ili) 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 , with a population of 4,279,677 in 2017. The population was 3,370,866 in 2000. 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. An earthquake on 30 October 2020 killed 117 people in the area. Districts * Aliağa * Balçova * Bayındır * Bayraklı * Bergama * Beydağ * Bornova * Buca * Çeşme * Çiğli * Dikili * Foça * Gaziemir * Güzelbahçe * Karabağlar * Karaburun * Karşıyaka * Kemalpaşa * Kınık ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Koobideh
''Kabab koobideh'' ( fa, کباب کوبیده) or ''Kobide' ( fa, کوبیده) is an Iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions. Etymology ''Koobideh'' comes from the Persian word ''koobidan'' (کوبیدن) meaning slamming which refers to the style in which the meat is prepared. Traditionally, the meat was placed on a flat stone (specifically, a black flat stone) and smashed with a wooden mallet. It is cooked on a ''seekh'' (), Persian for 'skewer'. It is similar to the Turkish Adana kebab. Preparation and cooking Lamb or beef (precisely 20% fat, 80% meat) is minced twice for finer consistency. A mixture of lamb and beef is also popular. Salt, black pepper, very finely grated onion and optionally one egg yolk per pound of meat is added. All ingredients are mixed, covered, and left to marinate in the refrigerator for at least one hour or overnight. Kabab koobideh is grilled on wide, flat skewers, traditionally ov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adana Kebabı
Adana kebabı is a dish that consists of long, hand-minced meat. It is similar to or synonymous with a dish called kabab koobideh from Iranian cuisine. Mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The culinary item 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. History 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. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebapche
Kebapche ( bg, кебапче, plural: кебапчета, ''kebapcheta''; mk, ќебапче, plural: ќебапчиња, ''kebapchinja'') is a Bulgarian and Macedonian dish of grilled 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 dip. The expression ''a three kebapcheta with sides'' (тройка кебапчета с гарнитура, ''troika kebapcheta s garnitura'') is particularly well-known. The preferred drink to go with a kebapche is beer. The word ''kebapche'' is derived from '' kebab'', ''–che'' is a diminutive Bulgarian neutral suffix, i.e. a "li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mititei
Mititei () or mici (; both Romanian words meaning "little ones", "small ones") is a dish from the Romanian cuisine, consisting of grilled ground meat rolls in cylindrical shape made from a mixture of beef, lamb 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 Middle East. It is often served with french fries, mustard and ''murături'' (pickled vegetables). History A popular story claims that 'mici' or 'mititei' were invented in the late 14th century and they are 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, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ćevapi
Ćevapi (, ), 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 Serbia and Bosnia and Herzegovina, and is also common in Croatia, Montenegro, Kosovo, North Macedonia and Slovenia. Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the köfte kebab. They are usually served in groups of five to ten pieces on a plate or in a flatbread (''lepina'' or ''somun''), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of beef, lamb or pork, or a mixture. Name and etymology The word ''ćevap'' is derived from the Turkish ''kebab''. The word is sometimes used in conjunction with the common South Slavi ... [...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 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. The most ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
