Turkish vegetables and legumes
The mild climate of Turkey is very well suited for different types of fruits and vegetables that are presented in bright and friendly place to grow neatly arranged in rows along with herbs, dried fruits and spices.
These markets are so attractive that you do not pass easily without purchasing a item.Vegetables are never treated as second class. in the Turkish kitchen. They can be fried or sauteed, boiled, sautéed spinach in olive oil, as, like green beans in olive oil or cooked sucuk with meat, poultry or Pastırma (both spicy sausage) served as a main course. They are also used successfully in salads, Borek, Meze, and soups. Of all vegetables, eggplants have a special place. You are willing, in nearly forty different species. They are roasted stuffed, baked, and used charcoaled Borek, jams Pilaf, kebaps. Most popular examples are; karruyank, baked eggplant stuffed with minced meat, tomatoes, parsley and onion bayildi Imam, in olive oil with onions and tomatoes, eggplant salad, charcoaled with a smoky odor and taste. Green vegetables such as spinach, chard, purslane are accessories that are not served with meat than in foreign cuisines them with onions and tomatoes cooked with little water and served with yogurt or supplements with a little butter to the cooked eggs, where it may be desired.
Besides vegetables, legumes are especially in summer winter.In consumed fresh and green pulses are common. White beans with meat or sucuk Pastırma is the favorite and served with rice pilaf and a lot of mixed pickles and onions in general.
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