Turkish cuisine has absorbed numerous culinary traditions of their neighbors, the Arab countries, the Mediterranean, the Caucasus and the Balkans, so that was very rich, intense and bright.
Ottoman cuisine Topkapi Palace worked more than a thousand chefs and food Sultan primarily tried servant chashnigir-bashi.
Famous national dishes can be seen on the tables of heroes "Magnificent Century": Quail, pide, soup, baklava, sorbet and more.
Immerse yourself in the atmosphere of your favorite TV series and prepare one of these at home!
The combination of game meat and spicy sweet and sour sauce is often found in eastern cuisine. But quail with pomegranate - it is something special!
It is believed that this dish was a favorite of Khurem Sultan.
Try it and you cook the quail on the original Turkish recipe.
Recipe Quail c pomegranate Turkish sauce
Ingredients:
- 4 quail
- 2-3 cloves of garlic
- 1 hr. cinnamon spoon
- 1 pomegranate
- 1 orange
- 4 tbsp. tablespoons olive oil
- 1 tbsp. honey spoon
- salt, pepper, thyme - to taste
For the sauce:
- 2 cups pomegranate juice
- 2 tbsp. tablespoons brown sugar
- 3-4 hours. tablespoons balsamic vinegar
How to cook the quail with pomegranate Turkish:
1. Grate the orange zest and garlic on a small grater.
2. Marinate quail. Put them in a bowl, add the cinnamon, pepper, thyme, half the oil, garlic, honey and zest.
3. Grate quail Get the marinade and put them in the fridge for 2-3 hours.
4. Preheat oven to 200 ° C. Put the quails in the pan, greased with olive oil.
5. Bake for 25-30 minutes at 180 ° C.
6. Cook pomegranate sauce: In a small pan mix pomegranate juice, brown sugar and vinegar. At moderate heat to bring the mixture to reflux. Reduce the heat and simmer for 7-10 minutes.
7. Pour half the sauce, quail and send it in the oven for another 10-15 minutes.
When the quails are ready, pour the remaining sauce them. When serving decorate with pomegranate seeds.
Quail c Turkish pomegranate sauce ready!
Bon Appetit!
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