Turkish Menemen (Scrambled Eggs with Tomato & Peppers)
The ultimate Turkish breakfast: eggs slow-scrambled with onion, green peppers, tomatoes and chilli.
53 рецептов используя помидоры — Кебаб, меззе, пахлава и богатство анатолийской кухни.
Эти 53 рецептов турецкие помидоры готовы примерно за 59 минут в среднем, с 35–820 ккал на порцию, и 43% оценены лёгкими достаточно для будня. Каждый рецепт включает точные количества ингредиентов, пошаговые инструкции и полное питание на порцию.
Турецкая готовка охватывает дымные жареные кебабы и мезе на нежные масло-овощные блюда, балансирующая богатство йогуртом, лимоном и травами. Когда готовящие Турецкие работают с помидоры, они достают оливковое масло, зира, пул бибер (красный перец-хлопья), чеснок, йогурт и свежая мята, и техники, которые появляются больше всего через эти рецепты — кипячение на медленном огне, гриль, выпечка и жарка.
Сладко-кислый фрукт, который формирует основу соусов, рагу и салатов почти во всех кухнях. В этой коллекции это наиболее часто готовится с onion, tomato paste, garlic, olive oil, paprika и extra-virgin olive oil. Блюда здесь охватывают классики турецкие, готовые всего за 15 минут к более медленной, более вовлечённой готовке, которая вознаграждает расслабленный полдень.
Избранное читателя: İskender Kebab самое высоко-оценённое блюдо в этой коллекции при 4.9★ от 2,134 оценок.
The ultimate Turkish breakfast: eggs slow-scrambled with onion, green peppers, tomatoes and chilli.
Thin-sliced döner meat over crispy flatbread, drowned in tomato sauce and browned butter, served with yoghurt.
Thin, crispy flatbread topped with spiced minced lamb, tomatoes and herbs — Turkey's beloved street food.
Golden boat-shaped flatbread filled with spiced lamb, peppers and egg — Turkey's answer to pizza.
Whole eggplants slow-roasted with fragrant onion, tomato and garlic — a legendary Turkish vegetarian dish.
Vibrant bulgur salad with fresh tomatoes, cucumber, herbs, and tangy pomegranate molasses dressing.
Finely chopped tomatoes, peppers, and onion with pomegranate molasses — Turkey's essential BBQ condiment.
Smoky fire-roasted eggplant puree topped with spiced ground lamb and garlicky yogurt — a showpiece of Gaziantep cuisine.
Bright, crunchy Turkish salad of finely diced tomatoes, cucumbers, peppers, and onion dressed with lemon and olive oil — the backbone of every Turkish table.
Wide ribbon pasta tossed in a slow-cooked Anatolian lamb ragù with tomatoes, spices, and finished with garlicky yogurt — a Turkish-Italian fusion comfort dish.
Plump shrimp pan-fried in garlic butter with white wine, cherry tomatoes, and fresh herbs — a staple of Aegean coastal restaurants and a 15-minute weeknight masterpiece.
Charred, smoky mixed vegetables brushed with olive oil and herbs — the essential Turkish mangal (BBQ) side, delicious as a standalone vegetarian dish too.
The classic Greek village salad of chunky tomatoes, cucumber, red onion, Kalamata olives, and a thick slab of feta — dressed with olive oil and dried oregano, nothing else.
Whole eggplants braised in olive oil until silky, stuffed with garlicky caramelized onion and tomato — a masterpiece of Ottoman zeytinyağlı (cold olive oil) cooking.
Pan-fried spiced lamb meatballs braised with potato wedges, tomato, and peppers in a rich tomato sauce — a beloved Aegean comfort dish from İzmir.
Ground lamb kebab cooked in a frying pan rather than over charcoal — the ingenious Persian home-cooking solution for kebab without a grill, yielding tender, juicy patties.
A bright, chile-sharp East African relish of finely diced tomatoes, red onion, cilantro, and lime — the essential accompaniment to grilled meats across Kenya, Tanzania, and Uganda.
The iconic Turkish breakfast table — a lavish spread of cheeses, olives, eggs, tomatoes, cucumbers, honey, clotted cream, and fresh bread assembled for leisurely weekend mornings.
Tender braised lamb in rich tomato sauce served on a velvety smoked aubergine and cheese béchamel — a legendary dish from the Ottoman imperial kitchen.
Hearty Turkish white bean stew cooked with tomato, onion and lamb — a national comfort food served with rice pilav and pickles.
Crispy, paper-thin Turkish flatbreads topped with a boldly spiced lamb and tomato mince, finished with fresh herbs, lemon and pomegranate seeds.
Turkish scrambled eggs simmered with tomatoes, peppers and spices — the ultimate comfort breakfast, served bubbling from the pan.
Thin-sliced grilled lamb on toasted Anatolian bread, finished with brown butter, tomato sauce and a quenelle of strained yogurt — Bursa's masterpiece refined.
Turkey's fiery ground lamb kebab — seasoned with red pepper flakes and hand-kneaded onto flat skewers, chargrilled over glowing coals.
Bursa's legendary döner kebab — sliced doner over torn flatbread, drenched in hot tomato sauce and sizzling butter, served with yogurt.
The imam fainted — whole aubergines stuffed with caramelised onions, tomatoes, and garlic, braised in olive oil until silky and melting.
Turkey's beloved boat-shaped flatbread — hand-stretched dough filled with spiced ground lamb, cheese, or egg, baked in a blazing hot oven.
Split-belly aubergines stuffed with seasoned ground lamb, tomato, and green pepper, baked until the filling is rich and the aubergine silky.
Turkish stuffed cabbage rolls — tender cabbage leaves wrapped around a spiced lamb and rice filling, braised in tomato sauce until meltingly soft.
Turkey's baked aubergine and lamb classic — layers of fried aubergine, spiced ground lamb, and tomato sauce baked until rich and bubbling.
Bursa's most famous dish — sliced döner over toasted pide, drowned in tomato sauce and bubbling brown butter.
Thin slices of döner lamb laid over crisped pide bread, drenched in tangy tomato sauce, finished with sizzling foaming butter and a cool dollop of yogurt — the iconic dish of Bursa.
Turkey's iconic breakfast skillet — soft-scrambled eggs barely set in a sweet, jammy tomato and pepper sauce, eaten straight from the pan with crusty bread.
Olive oil-braised eggplants stuffed with onions, tomatoes, garlic, and herbs until meltingly tender.
Tender lamb stew served over smoky eggplant puree enriched with butter, milk, and cheese.
Authentic Turkish döner kebab: thinly sliced spiced lamb and beef cooked slowly on a vertical rotisserie, served in flatbread with yogurt, sumac onions, tomato, and chillies.
Classic Turkish şiş kebab: cubes of marinated lamb shoulder grilled over charcoal until charred outside and pink within, served with grilled tomatoes, peppers, and warm flatbread.
A silky Turkish tomato soup finished with a swirl of butter and mint, simple enough for a weeknight but deeply savory.
Hand-shaped skewers of spiced ground lamb, named for the southern Turkish city famous for its fiery kebab tradition.
A finely diced Turkish salad of tomato, cucumber, pepper and onion, dressed simply with olive oil, lemon and fresh herbs.
Chicken thighs roasted on a single tray with peppers, tomato and onion in a paprika-spiced marinade, a simple Turkish weeknight dinner.
A generous Turkish breakfast spread of menemen, cheeses, olives, honey and fresh bread meant to be lingered over for hours.
A generous Turkish mixed grill plate of lamb chops, chicken and kofte, served with grilled vegetables and warm bread.
Fried eggplant split and stuffed with a savory ground beef and tomato filling, baked until bubbling, its name meaning 'split belly'.
A tangy, pepper-paste-dressed Turkish bulgur salad packed with fresh herbs, tomato and cucumber, similar to tabbouleh but bolder in spice.
A one-pot Turkish rice pilaf baked with chicken thighs, tomato and green pepper until the rice turns tender and slightly crisp on top.
Juicy, spiced Turkish grilled meatballs made from hand-mixed ground beef and lamb, seasoned with cumin, and charred over high heat.
Soft scrambled eggs cooked into a sizzling saute of tomatoes, green peppers, and onion, a beloved Turkish breakfast classic.
Spicy, hand-minced lamb kebabs on wide skewers, grilled over charcoal and served with grilled tomato, onion salad, and flatbread.
A finely diced Turkish salad of tomato, cucumber, onion, and green pepper, dressed simply with olive oil and lemon.
A hearty Turkish baked vegetable medley of eggplant, zucchini, potato, and peppers, simmered in a light tomato sauce until tender.
Classic Turkish stuffed peppers filled with rice, tomato, herbs and warm spices, simmered until tender.
Baked eggplant halves stuffed with ground beef, tomato and peppers, in the style of karnıyarık.
Спелые помидоры пахнут ароматно у стебля и слегка поддаются нежному сжатию. Для готовки вне сезона, качественные консервированные помидоры часто бьют бледные свежие.
Храните при комнатной температуре, никогда в холодильнике, что убивает их вкус и текстуру. Надрежьте и бланшируйте, чтобы снять кожицу; посолите ломтики, чтобы вывести лишнюю воду для салатов.
Низкокалорийный источник витамина C, калия и антиоксиданта ликопина — который фактически становится более доступным при приготовлении помидоров.
Большинство этих 53 рецептов Турецкие помидоры готовы примерно за 59 минут от начала к концу. Самый быстрый, Turkish Acılı Ezme – Fiery Tomato and Pepper Salsa, требует примерно 15 минут, в то время как более медленно-готовленные блюда работают до 135 минут.
В этой коллекции они варьируются примерно от 35 к 820 ккал на порцию, в среднем 400 ккал — Kachumbari (East African Tomato and Onion Salad) самая лёгкая опция при 35 ккал.
Turkish Menemen (Scrambled Eggs with Tomato & Peppers) великое место для начала — оно оценено easy и собирается примерно за 20 минут. 43% рецептов здесь добро-дружелюбны.
В этих рецептах, помидоры наиболее часто связан с onion, tomato paste, garlic, olive oil, paprika и extra-virgin olive oil. Кухни Турецкие также опираются на оливковое масло, зира, пул бибер (красный перец-хлопья), чеснок, йогурт и свежая мята.
Калькуляторы и конвертеры к этой странице — без регистрации.