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Menemen is a popular traditional Turkish dish [3] that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to shakshouka. Menemen is commonly eaten for breakfast and served with bread. The tomatoes are typically finely diced or may be grated. Grated and diced tomatoes can also be mixed together, depending on the cook's preferred texture.

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Pastirma or Pasterma , [1] also called pastarma , [2] pastourma , [3] basdirma , [4] basterma , [5] basturma , [6] or aboukh [7] is a highly seasoned, air-dried cured beef that is found in the cuisines of Armenia , Bulgaria , Egypt , Greece , Iraq , the Levant , North Macedonia , Azerbaijan , and Turkey. Pastirma is usually made from water buffalo or beef , but other meats can also be used. In Egypt , pastirma is made not only with beef, but with lamb , water buffalo , goat and camel as well. Fillet , shank , leg and shoulder cuts are used for the best quality pastirmas. To make pastirma, the meat is rinsed and salted before being dried and pressed. After the first drying period, the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days, during which the fats melt and form a white layer. The second press is a "hot press". Cemen is made from a paste consisting of caraway , paprika , blue fenugreek , fenugreek , black pepper , allspice , cumin , cayenne , salt [28] and mashed garlic. The entire process takes approximately one full month. Lowering the moisture level is a form of food preservation that hinders the growth of microorganisms , and the cemen paste "is used to control surface mold growth during storage". According to Nigol Bezjian, Armenians who survived the genocide brought basturma with them to the Middle East. Bezjian recalls that his grandmother used to prepare "basturma omelets fried in olive oil with pieces of lavash bread".

Tools Tools. Mutton, beef or goat meat marinated with strong taste, pastirma forms part of Turkish and Greek mezze and is eaten like dried ham.

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Biraz daha az veya fazla olabilir. Ve kesinlikle tarife tam olarak uydum. Yagi yarim bardak sekeri de azaltarak defalarca yaptim. Harika otesi gercekten bayildim enfess. Ben unu bir bucuk su bardagi koydum, sostaki yagi da 1 cay bardagi olarak yaptim. Granit tepside pisirdigim icin 15 dk da hizli pisti biraz ama kivam olarak tam browni ayarinda. Un az geldi ben 2.

Incirli kek tarifi arda nın mutfağı

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Meat Science. Armenian wine Pomegranate wine. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you. Phoenix Tour. Sucuk , a dried salami-like sausage, can be added to the pan after the peppers have softened. Tools Tools. Arzni Bjni Dilijan Jermuk. Download as PDF Printable version. Pastirma is usually made from water buffalo or beef , but other meats can also be used. Food portal Turkey Portal. The technical storage or access that is used exclusively for anonymous statistical purposes. The Armenian Weekly. Kebab Khorovats Kofta Matagh. This website is a mirror of Wikipedia, and is not affiliated with the Wikimedia Foundation.

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Toggle limited content width. JSTOR Wikimedia Commons. The Breakfast Bible. Article Talk. Arzni Bjni Dilijan Jermuk. Turkish tomato and egg dish similar to shakshouka. Tools Tools. Oxford: Academic Press. They also claim pastirma as one of their specialities. Archived from the original on The Armenian Weekly. In other projects.