贝蒂烤肉配番茄酱和蒜蓉酸奶
Beyti Kebap is a Turkish minced meat kebap served in a style closely tied to modern Istanbul restaurant culture: seasoned lamb or beef is shaped onto skewers, grilled or broiled, wrapped in thin lavaş, sliced into neat rolls, then finished with warm tomato sauce and cool garlic yogurt. The dish is widely described as ground beef or lamb grilled on…
Cag Kebab 食谱（埃尔祖鲁姆羊肉串）
Cağ Kebap, often written in Turkish as Cağ Kebabı, is one of the defining lamb dishes of Erzurum in eastern Turkey. It is made from slices of lamb that are seasoned with onion, salt, and black pepper, stacked on a horizontal spit, roasted near live fire, then cut onto small skewers called cağ. The dish is closely tied to Erzurum…
土耳其烤肉串配嫩腌肉串
Şiş Kebap is one of Turkey’s clearest expressions of grilled food: cubes of marinated meat threaded onto skewers and cooked over strong heat until the edges brown, the fat sizzles, and the center stays tender. The Turkish word şiş refers to the skewer, while kebap refers broadly to meat cooked by dry heat, often over fire. GoTürkiye describes Şiş Kebab…
伊斯坦布尔烤肉配皮塔饼、酸奶和番茄黄油酱
İskender Kebap is one of Turkey’s most recognized meat dishes, closely tied to Bursa in northwestern Anatolia. The Bursa Provincial Directorate of Culture and Tourism identifies Bursa Kebap, known widely as İskender Kebap, as a dish first made by Master İskender near the end of the 19th century, around 1867; it is served with döner meat over cut pide, then…
土耳其烤肉卷食谱——土耳其街头美食经典
Döner Kebap is one of Turkey’s most recognized meat dishes: seasoned lamb, beef, or chicken cooked on a vertical rotisserie, then shaved into thin, browned slices for bread, dürüm, or a plate with rice and salad. The name comes from the Turkish verb dönmek, meaning “to turn,” a direct reference to the rotating spit that cooks the meat slowly from…
Urfa Kebab（淡土耳其羊肉串）
Urfa Kebap is a mild minced-meat kebab associated with Şanlıurfa, the historic southeastern Turkish city often called Urfa in daily speech. It belongs to the same broad family as Adana Kebap: seasoned ground meat is pressed by hand onto wide metal skewers, then grilled over strong heat until the surface browns and the fat sizzles into the bread below. The…
Adana Kebap：手形香辣土耳其羊肉串
Adana Kebap is one of Turkey’s most recognized grilled meat dishes: a long, hand-shaped strip of seasoned minced lamb pressed onto a wide metal skewer and cooked over live charcoal. The dish takes its name from Adana, the hot southern city whose food culture prizes lamb, chile heat, flatbread, raw onion, grilled peppers, and sour, salty drinks such as şalgam.…
Žganci（克罗地亚玉米粥）——浓郁的玉米糊
Žganci 属于一种朴素的粥类，这种粥曾经是农村家庭每日的日常主食，如今依然出现在现代克罗地亚人的餐桌上，只要想吃一锅简单的玉米粥，它就必不可少。在萨格勒布、扎戈列和梅吉穆列周边的北部地区，žganci 一词通常用来指代许多游客所说的波伦塔：粗磨玉米粉在盐水中煮至……
斯莱恩土豆丸子（克罗地亚风味土豆丸子）
在克罗地亚北部地区——扎戈列、梅吉穆列和斯拉沃尼亚——的厨房里，土豆饺子占据着一个低调却重要的位置。咸味的斯兰饺子（Slane knedle）与更广为人知的甜味水果馅饺子相对应，是克罗地亚欧陆式家常菜的支柱。它的名字本身就直白地描述了这种食物：“slane”意为“咸的”或“美味的”，而“knedle”指的是那些圆圆的饺子……
传统克罗地亚牛肉汤配细面条
在克罗地亚，周日午餐如果没有一碗热气腾腾的牛肉汤（Goveđa Juha）就不算完整。这道清澈的琥珀色牛肉汤出现在从斯拉沃尼亚的农业平原到达尔马提亚海岸的餐桌上，标志着每周主餐的开始，其仪式感如同教堂正午的钟声一样固定。汤最先端上来，盛在深陶碗里，汤面……
