Dishes of the Tatar cuisine all as one differ saturation, piquancy and sharpness. Is not an exception and aza of turkey, but unlike the classic dish with beef this option is easier, more delicate and less caloric.
How to cook azu from turkey?
For those who have decided to first make azu home from turkey, recipes with detailed recommendations for the implementation of the technological process will be a real find. To taste the food as much as possible corresponds to the name, you must follow a few simple basic rules:
- Meat and basic ingredients must be fried separately for fat.
- The composition of the dish should be salted cucumber and tomato in any form (tomatoes, tomato sauce or pasta).
- Fried components are combined in one container and are pressed together until ready in a spicy sauce.
More details on how to cook aza from turkey, you will learn further.
Azu from turkey - recipes in a frying pan
The recipes of the dish in the cauldron or in the frying pan are the most in demand, since in a similar way it was prepared since ancient times. In the classical version and to this day make their own amendments, creating more and more of its varieties. Next, we'll look at how to prepare azu from turkey in a pan according to a basic recipe that you can take on and create your own unique food.
Azu from turkey with pickled cucumbers
The most classic and simple aza in Tartar from turkey is prepared with the addition of pickles and fried potatoes. Vegetables are cleaned, cut into strips and pre-fried individually in oil - cucumbers to softness, and potato brusochki to rudeness. A set of spices can be made according to your taste from your favorite spices, salt, but with garlic (fresh or dried).
Ingredients:
- turkey - 495 g;
- potatoes - 995 g;
- onions - 95 g;
- pickled cucumbers - 145 g;
- vegetable oil - 95 ml;
- tomato paste - 65 g;
- cloves garlic - 3 pcs .;
- a pod of chili - ½ pcs .;
- parsley (fresh herbs) - 60 g;
- seasonings, salt, pepper.
Preparation
- Broilers of meat and chopped vegetables are fried in vegetable fat individually to semi-preparedness and rouge.
- Combine all the ingredients in a frying pan, add tomato paste, a little water, add salt, pepper and flavor a lot of spices, drop the chili, mix.
- Cover and cover until cooked, seasoning in the end with garlic and chopped leaves of parsley.
Azu from turkey in multivark
Owners of the kitchen assistant, wishing to cook a rich and rich soup from a turkey, recipes in a multivarquet will come at a time. Initially, it will be necessary to fry meat, potatoes and pickles in frying pan in the "Hot" mode, and then add everything together, season with spices, hot pepper and garlic and continue cooking in the "Quenching" program for about an hour.
Azu from turkey in sour cream sauce
If, thanks to the implementation of the previous recommendations, too pungent and too piquant for you azu from turkey, recipes with sour cream may be more suited to your taste. Thanks to lactic acid and an unobtrusive creamy note, the dish manages to be more gentle and soft. Further on how to prepare azu from turkey in a multivark in this variation.
Ingredients:
- turkey - 495 g;
- potatoes - 995 g;
- onions - 95 g;
- sunflower oil - 65 ml;
- sour cream - 220 g;
- tomato juice - 120 ml;
- cloves of garlic - 2 pcs .;
- basil (greens) - to taste;
- seasonings, salt, pepper.
Preparation
- Fry individually the cubes of the flesh of the bird, straws of potatoes and half-rings of onions, tuning the device to the "Hot" mode.
- Combine the ingredients in the bowl, add a mixture of sour cream, tomato juice, salted and seasoned with spices to taste.
- Continue cooking on the "Quenching" program for forty minutes.
- Ten minutes before the signal throw garlic and basil.
Azu from turkey - recipes in the oven
Ideal in all respects, the dish can be made by baking the ingredients in the oven. All of them, with such heat treatment, preserve the integrity of the slices that exchange flavors, aromas, thus creating a unique joint bouquet. On how to prepare azu from turkey in the oven, you can learn from the recommendations below.
How to cook azu from turkey and potatoes?
The traditional set of classic Tatar dishes contains, in addition to meat, potatoes, tomatoes and pickled cucumbers. And it does not matter at all how the products will be heat treated before serving. In this case, we will use the oven. How delicious to cook azu from turkey in such a manner, and it is possible to correctly draw it out from the following recipe.
Ingredients:
- turkey - 695 g;
- young potatoes - 995 g;
- pickled cucumbers - 120 g;
- mayonnaise and vegetable oil - 55 g;
- tomato and broth - 60 g;
- paprika powder - 15 g;
- barberry dried - 15 g;
- vinegar wine - 50 ml;
- ground ginger - ½ tsp;
- cloves garlic - 2 pcs .;
- fresh greens - to taste;
- seasonings, salt, pepper.
Preparation
- Slices of meat are served in a bowl with paprika, ginger, barberry, salt and wine vinegar, left for a couple of hours.
- Potatoes are cleaned, shredded arbitrarily, garlic chopped mayonnaise is added, all is poured, mixed and spread into a mold.
- From above distribute fried a little on the oil pre-ground cucumbers, promarinovannuyu flesh of the bird and pour all the mixture of tomato and broth, seasoned with spices.
- Bake the dish for an hour under a sheet of foil or lid, setting the oven at 200 degrees.
Azu from turkey with vegetables
In addition to the classic performance, azu from the turkey in the oven can be decorated using a more varied vegetable set. It is not necessary to be limited in this case to the traditional list. Supplement with Bulgarian pepper, green beans or other ingredients and it will acquire completely different taste characteristics. This recipe for azu from turkey will help to determine the proportions of meat, vegetables and related components.
Ingredients:
- turkey - 595 g;
- potato - 995 g;
- pickled cucumbers - 280 g;
- onion - 240 g;
- carrots and bell peppers - 180 g;
- string beans or peas green - 160 g;
- mayonnaise, ketchup and tomato - 100 g;
- broth - 160 ml;
- hard cheese - 160 g;
- vegetable oil - 120 ml;
- cloves garlic - 3 pcs .;
- fresh greens - to taste;
- seasonings, salt, pepper.
Preparation
- Brusochki potatoes, meat, as well as a straw salted cucumber, Bulgarian peppers fry separately in a pan until half-ready, seasoned and peppered to taste.
- The semicircles of bulbs and the grated carrots are also browned.
- In portioned pots or a form for baking, lay layers of cucumber mass, meat, string beans or peas.
- Cover the ingredients with a mixture of mayonnaise and ketchup, distribute onions onions and carrots, potatoes, garlic and cheese chips.
- Tomato is mixed with broth, salt and seasonings and poured into the resulting mixture in the form.
- Cover the dish with a lid or cut the foil and bake for forty minutes at a temperature of 200 degrees.
- Before serving, bake azu finely chopped greens.