Turkey turkey

Traditional Tatar azu - a dish of small pieces of meat in a spicy sauce with vegetables - made from beef, lamb or horse meat. However, traveling around the world, the recipe for azu has undergone various transformations. So today, many of our compatriots are happy to cook and eat the basics of turkey. It turns out not less gentle and nourishing than from other types of meat. At the same time, its caloric content is less than that of the traditional azu, since turkey meat is considered dietary.

Cooking Features

Taking up the preparation of the basics of turkey, it does not hurt to learn some of the subtleties of technology and the secrets of experienced chefs.

All components for the basics of the traditional technology of cooking this dish requires you to fry separately, only in the end putting them together to simmer in the sauce. This aza differs from the usual stew, and it gives it a hearty and unique taste. To speed up the process of cooking in this case will only help the use of multiple pans simultaneously.
Turkey meat is not fat, and if it is frozen and thawed in water or a microwave, it will become dry and tasteless. For this reason, experienced housewives prefer to cook the basics of fresh or chilled meat. However, from a frozen turkey can get a good dish, if you let it thaw on the top shelf of the refrigerator.
One of the essential components of ase is pickles. It is undesirable to replace them with pickled ones: the taste will be different. It is better to choose cucumbers that are hard, so that they do not soften too much during stewing. If necessary, they can be cleaned before cutting.
You can stew vegetables in a sauce made from tomato juice, tomato puree or tomato paste with the addition of water. However, the taste will be more spicy, if part of the liquid is replaced by broth or brine.
Often garlic is a part of the basics. It is better to add it at the last stage of preparation.
You can fry the azu ingredients on any fat, but gourmets believe that the most delicious turkey basics are obtained if ghee is used for roasting products.

Usually, a side dish is required. Vegetable salads, boiled rice, mashed potatoes or baked vegetables, including potatoes, are suitable. An exception is the azu, cooked immediately with the addition of potatoes - it is already a self-sufficient dish.

Turkey azu with pickles in a pan

Composition:

turkey - 0.5 kg;
potatoes - 0, 7 kg;
onions - 100 g;
tomato paste - 50 ml;
pickles - 0, 3 kg;
garlic - 3 cloves;
fresh cilantro or parsley - 50 g;
vegetable or ghee - how much will go;
salt, black ground pepper, bay leaf - to taste.

Method of preparation:

Wash the turkey, separate the meat from the bones and cartilage, cut it into small bars.
Clean the onion, cut it into thin half-rings.
Cut pickled cucumbers into small strips.
Crush garlic cloves with a special device for chopping garlic.
Wash, dry, and chop fresh greens with a knife.
Peel potatoes, cut into strips, as for cooking french fries.
In a large frying pan, heat the oil, put the onion in it and fry until it has acquired a golden hue.
Add tomato paste to the onions and fry, stirring for another 5 minutes.
Heat the oil in a separate frying pan and fry the turkey in it until golden brown. Put it in a frying pan.
In a pan where the turkey was roasted, fry the potatoes until golden brown, place it on the turkey.
Lightly fry the cucumbers in the same pan, put them on the potatoes.
Salt, season the dish. Brush with crushed garlic, sprinkle with chopped greens.
Add a glass of water or broth. Cover the pan with a lid.
Simmer the dish over low heat for 20 minutes.

This recipe for making a turkey basil can be called the simplest and most common.

Azu from turkey with onions and carrots in a slow cooker

Composition:

fresh tomatoes - 0, 2 kg;
turkey meat - 0, 3 kg;
onions - 100 g;
carrots - 100 g;
pickles - 0, 3 kg;
tomato paste - 20 ml;
vegetable oil - 30 ml;
salt, spices - to taste.

Method of preparation:

Prepare the meat by washing, drying, cutting into strips.
Slice pickled cucumbers into thin, short strips.
Onion, peeled, cut into thin quarters of rings.
Peel and grate the carrots. Even more beautiful turkey basics come out if you rub the carrots grated on Korean salads.
Pour oil into the bowl of the multicooker, place turkey meat in it.
Start the unit in “Hot” mode, and if not, select “Baking” mode.
Set an arbitrary time: if it is not enough, the slow cooker can be turned on again, and if it does, you can simply stop the program ahead of time.
When the meat is reddened, add onions and carrots to it, wait until they are soft and have a golden hue.
Pour the boiling water on the tomatoes to make it easier to remove the skin. Cut into small cubes, put them in a multicooker container. There, put a spoonful of tomato paste, add salt, season and mix. Continue cooking in baking or frying mode for another 10 minutes.
Add pickles, cook in the same mode for another 5 minutes.
Add water to the multicooker so that it completely covers the contents of the multicooker container. Set the program "Quenching" for 1 hour. After completion of the program, the dish can be laid out on plates. It is necessary to prepare a side dish. This can be done while the turkey basse is stewed in a slow cooker.

Turkey turkey in the oven

Composition:

turkey - 0, 7 kg;
potatoes - 1 kg;
carrots - 0, 2 kg;
onions - 0, 2 kg;
pickles - 0, 3 kg;
hard cheese - 0, 2 kg;
mayonnaise - 0, 2 l;
vegetable oil - how much will leave;
salt, seasonings - to taste.

Method of preparation:

Wash and dry the turkey meat with a towel. Cut it into thin oblong pieces, as for beef stroganoff.
Remove onion peel from onion, cut it into half rings.
Cut the cucumbers into small cubes.
Carrots, peeled, coarsely grated.
Peel potatoes. Cut into medium-sized lobules.
Cheese, too, grind on a coarse grater.
Pour oil into the cauldron so that it completely covers the bottom.
Put the meat in it, put onions, cucumbers, carrots, potatoes on it in the order they are listed in this recipe.
Add water so that it reaches approximately the middle of the upper layer, but does not cover it.
Salt and pepper each layer to taste.
Topsoil thickly grease with mayonnaise, sprinkle with cheese.
Preheat the oven to 200 degrees and place a cauldron in it. Cook the basics in the oven for an hour: the first half hour with the lid closed, the remaining time - with the open.

Turkey azu cooked in the oven with cheese has an unusual taste. But it is difficult to find a person who will remain indifferent to this dish.

Azu from turkey can be prepared in different ways, but regardless of the recipe you choose, it will be juicy, tender and fragrant, besides very satisfying.

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