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Turkish Street Food

delightful !!

interestingly , i've seen your sis kofte and i thought to myself goddamn this thing is our kubideh !!

Kabab koobideh - Wikipedia, the free encyclopedia

from wiki :

Şiş köfte (Turkish) is a kebab variant. It consists of köfte, minced lamb meatballs with herbs, often including parsley and mint, on a stick, grilled. The food is popular in Turkey, where there are hundreds of versions of köfte such as ıslama köfte, sulu köfte, İzmir köfte, Tekirdağ köfte, Akçaabat köfte, dalyan köfte, sucuk köfte, çiğ köfte, and kadınbudu köfte; and, is usually served with plain rice and a salad.[1]

The origin of the word köfte is the Persian word کوفته kufteh meaning "mashed". In old times since people did not have meat grinders they minced meat to very small pieces and then mashed them in rather large mortars. As a matter of fact, Persian meatballs (the size of a big apple) are called Kufteh in Persian as they are made from ground meat as well. Kofte is called Kubideh in Persian, which is another form of the word "Kufteh".

Köfte is usually made of ground meat. It can also be made without any meat at all, as in the cases of lentil köfte or potato köfte

In Pakistan too, we have kofte. They are meat balls but cooked in a gravy. Usually its beef.

Great thread @Targon. I do remember I tried some of these dishes when I was in Turkey this year. great memories of a great country and great people :) :)
 
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What is this and its ingredients
 
@Musalman

Its called Su Böreği, layers of Yufka, ingredients vary, most common ones are cheese, minced meat, potatoes and spinach.
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Turkish yufka, fresh and hand rolled sheets of dough, is the original and essential ingredient for making Turkish boreks or stuffed pastries. Individual sheets rolled out thin by hand and then layered with butter and other ingredients create the original recipes of boreks you will find in Turkey. However, many brands in and outside of Turkey have been allowing us to create delicious dishes and pastries a lot more easily and without having to roll the sheets on our own. Sheets of filo dough or pastry sheets can now be used to make many of your versions of the classics such as baklava and cigarillo borek you will find at any Turkish restaurant. If you choose, you can also make phyllo pastry dough at home.
 
:hitwall::hitwall::hitwall::hitwall::hitwall::hitwall::hitwall::hitwall:

@T-123456

Mate, why did you have to post in this thread...I can't stop myself after seeing these beauties.

I'm going out now, try to find some open place. (00.30 am, here)
 
Food, droools. :wub:

I think from now on recipes should be included with pictures of food. :D
 
Little Pizza inspired pastries are also popular snacks for breakfasts and lunches
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Çiğ Köfte, since its easy to make and costs very little, there is a Çiğ Köfte place at every street now
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Wonder if I should make that thread a general Turkish food thread instead of street food thread :)
 
@Targon can you post some pics of turkish yaprak ( called dolma in Iraq) ....I simply can't get enough of this thing. It's heavenly :smitten:
 
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Its better when eaten cold. :)

@Horus

Can you change the title to "Turkish Food" ?

ohhh! This is just the part of dolma which I've eaten at my Iraqi (Kurdi) friends home. It's usually rice stuffed vegetables and meat rolled in cabbage leave along with some rice. It generally tastes sour, however they call it dolma and they say it's a turkish delicacy.

P.S @mods why am I not able to post pics and thank members? Plz help @Horus @Oscar @jaanbaaz
 

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