Zurna is a Turkish Restaurant in Dubai. Visit our restaurant, sate your desires with our Deliciously Turkish Delights and enjoy the finest Turkish traditions.
Showing posts with label Turkish Food Dubai. Show all posts
Showing posts with label Turkish Food Dubai. Show all posts
The iconic clock tower of Izmir was depicted on the reverse of
Turkish 500 Lira banknotes back in the eighties. The clock was a gift
from German Kaiser Wilhelm II to Abdülhamid II, Sultan of the Ottoman
Empire… The tower however was designed by Raymond Charles Père, a
Levantine French architect and constructed in 1901 to commemorate the
silver jubilee anniversary of the Sultan’s accession to the throne.
The decorations are primarily Elaborate Ottoman architecture. The
skeleton of the tower is lead and iron stands at 82ft and features 4
fountains or şadırvan around the base in a circle. The columns are
inspired by Moorish themes.
In the former Balkan provinces of the Ottoman Empire, particularly in
present-day Serbian, Bosnian and Montenegrin towns such as Belgrade,
Prijepolje, Sarajevo, Banja Luka, Gradačac and Stara Varoš, similar
Ottoman era clock towers still exist and are called Sahat Kula (derived
from the Turkish words Saat Kulesi, meaning Clock Tower.
About Izmir, Victor Hugo in Les Orientales says:
‘İzmir is a princess with her most beautiful hat.’
For more info visit our website at http://zurna.ae/en
Istanbul and Adana are the provinces with the largest
consumption. The meat undergoes a series of processes lasting about a
month. The freshly slaughtered meat rests at room temperature for 4-8
hours before being divided into joints suitable for pastirma making.
These are slashed and salted on one side, stacked, and left for around
24 hours. They are then salted on the other side, stacked and left for a
further 24 hours. Then the joints are rinsed in plenty of water to
remove the excess salt, and dried in the open air for a period varying
between three and ten days, depending on the weather. After some further
processing, the meat is hung up to dry again, this time in the shade
and spaced out so that the joints do not a touch one another. After 3-6
days, they are covered with a paste of ground spices known as çemen, and
left to cure for 10-24 hours in hot weather, and 1-2 days in cold
weather.
Yemen is composed of crushed classical fenugreek seeds, garlic and
chilli pepper mixed to a paste with a little water. Çemen paste is also
sold separately as a savoury paste for spreading on bread. When buying
pastirma, note that the redder the colour, the fresher the pastirma.
Over time it takes on a browner tone, and becomes firmer in texture.
Good quality pastirma, whether fresh or mature, is delicious, and it is
only a matter of taste which you prefer. Gourmets do not approve of
pastirma sliced by machine but insist on the thin slices being cut by
hand with a sharp meat knife. They also reject ready cut slices of
pastirma as sold packaged in some delicatessens and supermarkets.
Pastirma is delicious with fresh crusty bread, grilled lightly over
charcoal, fried in butter with eggs or in layered pastry börek. Bean
stew with pieces of pastirma is another popular dish in Turkey.
