Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Cooking and consuming are two rituals that hold a unique location in Turks’ hearts, but there is one special ritual that brings own family and pals around the table: Mangal, the Turkish fish fry. Food is a critical business in Turkey. You do not want to clutter with Turkish human beings’ meals or intervene with the cooking procedure.

Every step of cooking in a Turkish kitchen is a subculture, a therapeutic engagement. There is no denying that Turkey is well-known for its delicacies; in reality, delicacies define its exceptional regions, even cities. However, there may be one commonplace issue in Turkish cuisine with a unique place in anyone’s heart: Mangal, the Turkish barbecue.


Turkish Cuisine

Mangal is a ritual in Turkey. It is an excuse to get collectively with your loved ones around a desk and interact in lovable conversations while while eating the pleasant-grilled meals of your lifestyle. First of all, Turkish barbecue is frequently the star of picnics, whether it’s for a nice summer season day or snowing, and while the coal starts offevolved to burn, every person has a particular duty to fulfill if they want to be served.

Lighting up the fireplace and cooking the beef, whether or not it’s miles red meat, fowl, or fish, is the male birthday celebration duty in the group. While certain male family members and buddies maintain the fireplace going, the alternative men in the group usually keep an eye fixed on the beef, ensuring it is succulent and no longer overcooked.

Coal takes longer to burn, but, in the end, this is the complete point. While the fish fry maker sweats within the smoke, it’s also a joy for them to spend time around the barbeque because it’s far a process to be pleased with. Why? If the beef is cooked perfectly, the barbecue makers get to take the credit!


The rest of the institution oversees the whole “Operation Mangal.” The mangal might be the star, but there are lots to do earlier than sitting across the table and enjoying the grilled treats. While the fire is reaching the appropriate temperature, the beef must be prepared. If the menu capabilities a kebab, the individuals have to knead the kebab to coax out the high-quality taste. If it’s miles,, it must be marinated in a unique sauce of spices and tomato paste for quality outcomes. Fish, however, is the trickiest one. If it’s miles a huge fish, it has to be wiped clean, and if it’s miles small, consisting of Black Sea anchovies, or hamsi, it must be properly marinated.

Turkish barbeque isn’t always entire without a few tasty salads. Those at the salad rate must wash the substances and chop them for a massive bowl of vegetables. The most preferred salad to accompany the Turkish fish fry is “çoban” (that means “shepherd” in English), which is a combination of tomatoes, purple peppers, and onions with lots of virgin olive oil.

Drinks are also essential. The glasses must not be empty, whether it’s far şalgam (turnip juice) or ayran (yogurt thinned with water with a pinch of salt). While tender liquids refill the drinks, tea is likewise a crucial part of the Turkish barbecue. The tea is even brewed long earlier than the meat is on fire.

When it’s time to experience the beef, the desk is ready, and the meat is sent to the celebration. The barbeque makers frequently decide no longer to sign up for the table but to consume properly next to the barbeque, each to look out to relax during the meat cooking and eat the delicious meat while it is hot.

At this factor, if you think the Turkish barbecue is over, you ought to think again. When the meat is done, and the coals are approximate to burn out, it is time to place the onions, tomatoes, and potatoes on the fireplace. When the potatoes are equipped, they’re either eaten by myself or as “kumpir,” as baked potatoes full of butter, salt, cheese, and other components you may imagine.


A classic barbecue throughout a picnic lasts for half a day. Once the fish fry is over, tea is served again, and each person sits returned to digest all things they’ve eaten, observed with adorable conversation. If the barbecue takes place at domestic, it takes about two to 3 hours. But watch out: When invited to a Turkish barbeque, make sure you are very hungry.

Grilled kebab

Ingredients: Mutton or beef mince, inexperienced chilies, crimson chili powder, spices, cumin seed powder, garlic paste, onion, lemon, salt, olive oil, and bread slices.

How to cook dinner: Mix all of the elements, except for the bread, and chop them into satisfactory pieces within the food processor. Marinate for one hour in a chilly surroundings, ideally in a refrigerator. Make oval, flat kebabs, and grill over charcoal one at a time or form them around timber skewers, but keep in thoughts this method calls for numerous times and abilities. Brush with oil and rotate over the hearth till cooked. Serve them with the bread slices at the facet or located without delay on the pinnacle of them. Bon appetite!


Ingredients: 250 grams of minced beef or lamb, a pinch of black pepper, pink pepper, salt and cumin seed powder, onion, breadcrumbs, a little olive oil, and an egg.

How to cook: Mix all of the ingredients besides the egg. Knead them properly, and as soon as the entirety is mixed, add the egg and knead some greater. Give the beef form and position the meatballs on the grill until each facet is well cooked.

Çoban salad

Ingredients: Tomatoes, cucumbers, onions, peppers, and parsley

How to cook dinner: Chop the cucumbers into small portions and identical tomatoes and peppers. Roughly chop a handful of parsley, add it to the serving plate with the onions, and blend it. Dress the salad with lots of olive oil and lemon. You also can use pomegranate syrup in preference to lemon.

- A word from our sposor -


The artwork of grilling: Mangal, the Turkish BBQ