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.
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.
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.