Turkish Meat Food

Culinary Choices, About Turkish Meat Food

Before the word “kitchen” was translated from our Arabic “matbah” into our language, we used the words “cooker, cook, cookhouse, cooking dinner” instead of the kitchen.
Our ancestors, whose main source of income was livestock, moved from there to certain herds to find good pastures and to survive in difficult natural conditions.
 
Culinary Choices, About Turkish Meat Food

The animals that determined their lifestyle naturally also determined their diet. They mainly consume meat and meat products, milk and milk products, but they also knew how to grow vegetables and fruits. Our ancestors sometimes hunt prey for days with the help of eagles and dogs on the back of their short-legged and strong horses and often return from the prey with deer and rabbit meat and sometimes with the meat of the animal shelter, which we call more mousse.

Culinary Choices, About Turkish Meat Food

The extended winter months in Central Asia would make icy temperatures and life more difficult. They had developed various methods to preserve many foods, especially meat, during these long winters. Sausage was one of the ways to hide meat. Dried or roasted meat, flour and spices in the animal intestine. In some areas, brain, tail fat, and blood have also been used to make sausages.

Culinary Choices, About Turkish Meat Food
The warriors who looted or gathered gathered the sliced and salted meat in leather bags and squeezed it under the saddles of their horses to get bacon. Bacon was also made by processes such as spinning, embedding, and sun drying. This food, which has never deteriorated in long wars, immigration and droughts, was one of the main foods of the ancient Turks.
Culinary Choices, About Turkish Meat Food

They made a meal called “yörgemeç” by chopping tripe and intestines, mixing them with spices, and filling them into the intestine. Filled mumbar similar today. They also put minced meat, spices and salt in the intestine and cooked it by passing the bottle and turning it over, which is the Kokorec we know. The brain was considered the most acceptable place for slaughtered sheep and served heavy guests. Lungs and liver, grilled and roasted, prepared with spices. The Turks called “topical bayonet”, that is, the food made from the heel bone, and eat it with pleasure. It was either cooked or baked in large ovens. When the giblets are cooked by boiling, they are seasoned with vinegar, salt and garlic, just like today, it was eaten.