Istanbul hotels review → Istanbul hotels with roof terrace
Istanbul hotels with roof terrace
Terrace: the fresh air - like a seasoning for better appetite
How to treat yourself with the meat in the open air a-la Turkish
Turkey is a big country inhabited by plenty of nations. And each of them has their own cuisine. This variety bewitches, especially in regard of meat. In Turkey there are so many different ways to prepare it! Turks especially like to prepare kebab (shashlik) in the open-air, which, as they believe, is in itself a great seasoning. Every Istanbul hotel with roof terrace is known by cooking marvellous shish kebab on its own special way. We will share with you several kebab (kebap) recipes of different nations that live in Turkey. Bon appètit!
Armenian kebab (shashlik) in a saucepan
Mutton - 150 g
Melted mutton fat - 20 g
Pomegranate - 30 g
Onion - 40 g
Salt
Cube the mutton, fry it up until ready and, having salted, leave it for several minutes under the cover. While dishing up, sprinkle it with chopped onion and with pomegranate juice.
Azerbaijanian ground kebap
Mutton - 240 g
Mutton fat - 10 g
Bulb onion - 15
Green onions - 35 g
Sumach - 3 g
Different greens - 10 g
Pepper
Salt
Mince mutton, onion, fat-tail fat, dress with salt and pepper. Form forcemeat in the form of sausages, skewer them and fry on the live coals. Dish up sumach, lavash, green onion and greens separately.
Turkish shish kebab
The best turkish shish kebabs may be found tasted in hotels in Istanbul with roof terrace. However, you may try to prepare it by yourself. Cube the veal and fry it in oil. Brown in the same oil chopped onion, flour (half of total) and tomato juice, and then, adding wine, warm water and aromatic greens, boil meat soft, having added salt to taste. Roast eggplants on a good fire, peel them and grind with a wooden pestle to make an eggplant puree, brown it, add salt, fill in with milk and mix well. Garnish kebab with eggplant puree, having spread it out in the form of a ring.
Veal 200 g
Eggplants 200 g
Flour 10 g
Tomato juice 30 g
Onion 20 g
Milk 30 g
White wine 20 g
Water 80g
Cracked pepper 0,2g
Greens 5g
Salt
Uzbek kebab
Cut mutton, sprinkle it with the chopped onion and marinate it in the refrigerator during 3-4 hours. Then skewer the meat with the fat-tail fat on the end, sprinkle with onion and fry on the live coals. Dish up the kebab with onion and parsley.
Mutton 50 g
Fat-tail fat 5 g
Onion 22 g
Wheat flour 3 g
Parsley 8 g
For marinade: anise 0, 5 g, onion 8 g, red pepper 0, 5 g, vinegar 5 g, salt.
Well, and if you came to Turkey to have a rest – don’t trouble yourself with cooking. Cooks of the hotel, in which you will stay, will cope perfectly with that. It is possible to take pleasure in excellent taste of Turkish shish kebabs on the terraces located directly on the hotel’s roof. An open-air supper, with an Istanbul view...
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