istanbul street food | sheep's head wrap - söğüş | turkey street food
126.1 هزار بار بازدید -
9 سال پیش
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Baba Söğüş / Beşiktaş / İstanbul
the sheep's head is a common thing to eat in turkey. there are varieties such as sheep's head and foot soup, brain salad, and of course the wrap (kelle söğüş dürüm). this dish is more common in izmir but you can find it all over turkey. The place filmed is in besiktas center.
In Greece (and similarly in Turkey, Albania and the Republic of Macedonia), splinantero consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is kokoretsi (from Turkish kokoreç, Macedonian kukurek), traditional for Easter; pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion, then roasted over a coal fire. Another traditional Easter food is magiritsa, a soup made with lamb offal and lettuce in a white sauce, eaten at midnight on Easter Sunday as an end to the lenten fast. Tzigerosarmas (from Turkish ciğer sarması, meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices. In Turkey, Mumbar, beef or sheep tripe stuffed with rice, is a typical dish in Adana in southern Turkey. Paça soup is made from lamb or sheep feet, except in summer. If lamb or sheep head is added, it becomes Kelle Paça. Liver is fried, grilled, skewed and additive of pilaf. Liver shish can be eaten at breakfast in Şanlıurfa, Diyarbakır, Gaziantep and Adana. Brain can be fried or baked. It can also be consumed as salad.
istanbul street food and turkey street food.
Baba Söğüş / Beşiktaş / İstanbul
the sheep's head is a common thing to eat in turkey. there are varieties such as sheep's head and foot soup, brain salad, and of course the wrap (kelle söğüş dürüm). this dish is more common in izmir but you can find it all over turkey. The place filmed is in besiktas center.
In Greece (and similarly in Turkey, Albania and the Republic of Macedonia), splinantero consists of liver, spleen, and small intestine, roasted over an open fire. A festive variety is kokoretsi (from Turkish kokoreç, Macedonian kukurek), traditional for Easter; pieces of lamb offal (liver, heart, lungs, spleen, kidney and fat) are pierced on a spit and covered by washed small intestine wound around in a tube-like fashion, then roasted over a coal fire. Another traditional Easter food is magiritsa, a soup made with lamb offal and lettuce in a white sauce, eaten at midnight on Easter Sunday as an end to the lenten fast. Tzigerosarmas (from Turkish ciğer sarması, meaning "liver wrap") and gardoumba are two varieties of splinantero and kokoretsi made in different sizes and with extra spices. In Turkey, Mumbar, beef or sheep tripe stuffed with rice, is a typical dish in Adana in southern Turkey. Paça soup is made from lamb or sheep feet, except in summer. If lamb or sheep head is added, it becomes Kelle Paça. Liver is fried, grilled, skewed and additive of pilaf. Liver shish can be eaten at breakfast in Şanlıurfa, Diyarbakır, Gaziantep and Adana. Brain can be fried or baked. It can also be consumed as salad.
istanbul street food and turkey street food.
9 سال پیش
در تاریخ 1394/05/08 منتشر شده
است.
126,160
بـار بازدید شده