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Tire köftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, Türkiye. Tire köftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices.
One distinguishing feature is its soft and juicy texture, which is achieved through its specific mixture of ingredients and cooking method: they are often shallow-fried until they have a crispy exterior, then they might be simmered in a sauce or served directly.
Çökertme kebabı is a traditional kebab variety originating from the Bodrum area. The dish consists of marinated strips of veal that are served with tiny fried potatoes, tomato sauce, and yogurt. The marinade is usually made with milk, olive oil, cumin, salt, and paprika, while the yogurt sauce that's served with the dish is enriched with garlic and salt.
The meat is fried, then placed over the fried potatoes and the yogurt sauce. The tomato sauce is placed on the meat, and some people might garnish the dish with thyme sprigs or a few sautéed peppers and tomatoes.
Originating from Türkiye’s Aegean region, çöp şis is a kebab variety which, in modern Turkish, could be translated as trash shish or garbage shish. Despite the indecent connotations, this delicious dish is made with roasted lamb scraps and fat, the leftovers from trimming the meat for the classic shish kebab.
The meat is traditionally flavored with garlic and tomatoes, marinated in a combination of olive oil, oregano, and black pepper, then placed on split wood skewers and quickly roasted. And that translated name mentioned earlier, garbage shish, is believed to refer either to the small wooden skewers or the fact that the dish is made with scraps and leftovers.
MOST ICONIC Çöp şiş
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Manisa kebap is a dish of grilled meat patties made with ground lamb and beef, seasoned with salt and spices. The kebabs are served on a bed of pita, which absorbs the flavorful meat juices and are topped with a rich tomato-based sauce. Accompaniments typically include grilled green peppers, tomatoes, and a side of creamy yogurt, with a drizzle of melted butter for added richness.
The dish offers a delightful combination of juicy, spiced meat, fresh grilled vegetables, and tangy yogurt, all brought together by the soft, sauce-soaked bread. Manisa kebap is a beloved part of Aegean Turkish cuisine, often enjoyed in local restaurants or at special gatherings.
İzmir köfte is a Turkish comfort food dish consisting of köfte (meatballs), peppers, and potatoes in a simple tomato sauce. The dish can either be prepared on a stove or baked in the oven. Köfte are typically made with ground beef or lamb, onions, flour, stale bread, and eggs, flavored with a variety of spices such as red pepper flakes, cumin, black pepper, and mint.
Before serving, İzmir köfte are traditionally garnished with chopped parsley on top. It is recommended to use plain rice or a slice of crusty bread as accompaniments. The dish originated and was named after Smyrni, or modern-day Izmir, where it was initially prepared by Greek citizens and was called soutzoukakia smyrneika.
MOST ICONIC İzmir köfte
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Kadinbudu köfte (lit. lady’s thigh köfte) is a Turkish dish made with ground beef or lamb, rice, onions, eggs, flour, oil, and various spices. It is believed that the unusual name stems from the Ottoman era because it resembled women’s thighs at the time.
The meatballs are coated with flour and beaten eggs, then fried in hot oil until golden-brown in color. On the interior, the meat should remain tender and succulent. The dish is typically served either with french fries or pan-fried potato wedges, onions, and tomatoes.
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Şevketibostan yemeği is a traditional Turkish dish made with şevketibostan, also known as prickly golden thistle, a wild herb popular in Aegean and Mediterranean cuisines. The dish features the herb's tender stems and roots, carefully cleaned and simmered to highlight its slightly bitter, earthy flavor.
The lamb is sautéed with onions before adding the herb, along with water. Olive oil and lemon juice are key seasonings, creating a tangy, savory stew.
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