Meat

Meat

By
Sevtap Yüce
Contains
12 recipes
Published by
Hardie Grant Books
ISBN
9781742706658
Photographer
Alicia Taylor

Red meat in Turkey is quite expensive but loved by all. At home, Turks are most likely to eat more vegetable dishes, or only small amounts of lamb or beef — so when they go out for lunch or dinner, they will order doner kebab or barbecued lamb, because this is more of a treat.

When they do slaughter an animal, Turks consume most parts of it, from head to toe. The brain will become a brain salad. The head will become a soup. The intestines will become part of the sucuk, the Turkish sausage. We even fry and eat the sheep’s testicles!

Chickens are also the most beautiful creatures. We roast them, we braise them, we boil them… gosh, we can do so much with them. In Turkey, we barbecue them or bake them with potatoes and tomatoes. In Australia we stuff them — here we go again, you think. But in Turkey we don’t stuff them: big surprise!

Featured Recipes in this Chapter

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