Turkey dishes are very low in calories and are also non-allergenic, so they can be consumed even by children. Among those who care about their figure and eat right, this product is held in high esteem. There are so many recipes available to add turkey to your diet.
One of these recipes is azu. This dish contains vegetables and dietary meat, so it can rightfully be considered a healthy diet. This dish is prepared by several nations, but most often it can be found among the Tatars. Translated, azu means “meat in spicy sauce.”
The composition contains the element of phosphorus, and its amount is even greater than in fish products. Therefore, all turkey dishes are useful for those who suffer from heart disease, because it contains very little fat and, accordingly, cholesterol as well.
Step by step recipe
| Ingredients | Quantity |
|---|---|
| turkey meat (thigh) - | 0.5 kg |
| large onion - | 1 PC. |
| tomato - | 1 PC. |
| salt - | 12 g |
| pepper - | 6 g |
| garlic - | 2 slices |
| pickle - | 1 PC. |
| potato - | 0.3 kg |
| sunflower oil - | 85 g |
| greenery - | 25 g |
| water - | 125 ml |
| Cooking time: 55 minutes | Calorie content per 100 grams: 154 Kcal |
Preparation (step by step):
- The finished dish should be served in a deep bowl, sprinkled with finely chopped herbs.
Recipe for turkey with mushrooms in a frying pan
Required ingredients:
- turkey meat - 350 g;
- fresh mushrooms – 180 g;
- 1 pickled cucumber;
- 1 large onion;
- sour cream – 65 g;
- flour – 20 g;
- sunflower oil – 70 g;
- salt – 15 g;
- allspice black pepper – 8 g;
- favorite aromatic spices - to taste;
- greens – 25 g.
Cooking time: 35 minutes.
Calorie content – 194 kcal per 100 grams.
Step-by-step cooking recipe:
- Heat sunflower oil in a frying pan, at this time wash the turkey fillet, dry with paper towels, cut into thin, long bars, and place in a hot frying pan. Fry for 5 minutes until brown, place everything on a plate;
- Prepare fresh mushrooms. The most commonly used are champignons. They need to be washed, cleared of films, cut into medium cubes, also finely chopped onions, and put them together in a frying pan where the turkey was recently fried. Fry the mushrooms and onions for 10 minutes until all the moisture from the mushrooms has evaporated;
- Then add a tablespoon of wheat flour to the fried mushrooms, stir it quickly so that no lumps form, add salt, and add the prepared spices. Then put sour cream in the pan and stir it. This will be a kind of sauce in which the turkey will subsequently cook to completion. The sauce can be diluted with water if it seems that its consistency is too thick. It should boil on the stove for 2 minutes;
- This time will be enough to chop the pickled cucumber into long strips. Add it to the sauce, then lay out the previously fried turkey, sprinkle chopped herbs on top. Simmer the dish under a closed lid for about 15-17 minutes;
- When serving turkey basics with mushrooms, you can sprinkle with fresh herbs.
How to cook poultry basics with cream in pots
Ingredients:
- turkey meat – 0.2 kg;
- potatoes – 0.4 kg;
- 1 pickled cucumber;
- 1 medium carrot;
- 1 large onion;
- sunflower oil – 85 g;
- cream – 220 ml;
- cheese – 35 g;
- salt – 15 g;
- black pepper – 6 g;
- greens – 20 g.
Cooking time – 1 hour 35 minutes.
Calorie content – 189 kcal per 100 grams.
Cooking procedure:
- Cut the turkey meat into thin strips, fry in a heated frying pan in sunflower oil for 4 minutes until a golden color appears on its surface. While frying, add salt and spices to the pan;
- Peel the onions and carrots, cut into small cubes, fry in hot oil in a frying pan until half cooked, about 3 minutes;
- Wash the potatoes, peel them, cut them into long pieces, similar in size to turkey pieces. Fry it in a frying pan in sunflower oil until half cooked, about 7 minutes;
- Chop the pickled cucumber into long strips;
- You can lay out previously prepared products in a pot in layers: 1st layer – turkey, 2nd layer – potatoes, 3rd layer – carrots and onions, 4th layer – pickled cucumber, pour the contents of the pot with cream, add salt and pepper, and sprinkle chopped cheese on top;
- Bake the pot in the oven for about 45 minutes, then remove and serve directly in it. You can sprinkle fresh herbs on top.
Spicy azu with carrots and tomatoes in a slow cooker
Required Products:
- turkey (fillet) – 270 g;
- 1 medium carrot;
- 2 large tomatoes;
- 1 large onion;
- vegetable oil – 50 g;
- tomato sauce – 50 ml;
- pickled cucumber – 1 piece;
- chili pepper – 1 small pod;
- salt – one and a half teaspoons;
- pepper - half a teaspoon;
- greens – 25 g;
- water – 160 g.
Cooking time – 1 hour 45 minutes.
Calorie content – 132 kcal per 100 grams.
Cooking procedure:
- Wash the turkey in water, let it dry, cut into thin strips, place it in the multicooker bowl, put it on frying mode for 10 minutes, but first pour in vegetable oil. Fry the meat until golden brown;
- Peel the carrots and onions, cut into small cubes, place in a bowl with the meat, continue frying;
- Pour boiling water over the tomatoes to remove the skin and cut them into cubes. Add to the slow cooker, along with the tomato sauce, and leave to simmer for about 12 minutes, after adding salt and spices;
- Chop the pickled cucumbers thinly and place them in a bowl with the food being prepared after the specified time;
- Cut the hot chili pepper into slices and add to the food;
- Pour water into the bowl, set it to simmer mode, and leave to cook for one hour;
- Serve the finished dish in liquid form, in deep bowls, sprinkle with chopped herbs on top.
- In order for the mushrooms to be clean when preparing azu, it is necessary not only to wash them, but also to peel the caps. Along with it, harmful substances and dirt that the mushrooms have managed to accumulate will go away;
- Before frying, the meat must be dried, so it will immediately become covered with a crust, which will not allow the juice to escape from the meat, and it will remain juicy. Otherwise, it will stew in the moisture accumulated after washing the fillet, and all the juice will come out of the meat;
- To make the basics tender, you can fry the food in vegetable oil with the addition of butter. This will give the products a mild taste;
- Garlic should be added at the end of cooking because it gives off an unpleasant odor when cooked for a long time. Also, you should not fry it in oil for a long time. When roasted too much, it starts to taste bitter.
The classic cuisine of the Tatar people is wonderful. Azu in the classic version is prepared with lamb and beef, but in this case there is a lighter version, so those who are watching their figure can not deprive themselves of the joy of pampering their body with such a wonderful dish.
From all that was discussed above, we can summarize: turkey basics are a low-calorie dish, it is not difficult to prepare, it has a large amount of vitamins and minerals necessary for the body, it contains large amounts of phosphorus, and It’s just a delicious dish made from familiar ingredients.
Azu is a traditional Tatar dish. “Azu” translates to small pieces of meat in a spicy sauce.
According to the recipe, pieces of meat are fried and then stewed with onions, pickles, tomatoes and potatoes.
This dish is mainly prepared from beef or lamb.
But today we will tell you how to cook turkey basics.
Turkey azu - basic cooking principles
To prepare turkey azu, take a turkey fillet, cut it into oblong pieces and marinate in spices for three to four hours. Then rinse off the spices and fry over high heat for several minutes.
Add chopped onion into half rings, grated carrots and chopped ripe tomatoes to the turkey. Season everything with spices, cover with a lid and simmer for about an hour.
Turkey azu can be stewed in a cauldron, cooked in a slow cooker or oven. The taste of the dish depends on the ingredients used in the recipe. However, the meat and spices remain unchanged. Since this is an oriental dish, it is prepared with a lot of spices and herbs.
The finished dish is served with a side dish of pasta, boiled rice or buckwheat. Additionally, fresh herbs or vegetable salad are served.
Recipe 1. Homemade turkey azu
Ingredients
A kilogram of potatoes;
700 g turkey;
Carrots and onions – 2 pcs.;
Three pickled cucumbers;
200 g hard cheese;
A small pack of mayonnaise;
Vegetable oil;
Table salt and ground pepper.
Cooking method
1. Wash and peel the vegetables thoroughly. Cut the potatoes into slices, onions into half rings, and chop the carrots on a coarse grater. Cut the pickled cucumbers into small cubes. Grind the cheese on a coarse grater. Wash the turkey, pat dry and cut into long strips.
2. Pour oil into a cauldron, place meat in it, season with pepper, salt and pour in a small amount of water. Layer the vegetables on top: onion half rings, pickles, grated carrots and potato wedges. Salt, pepper, pour mayonnaise and sprinkle generously with cheese.
3. Preheat the oven to 200 degrees. Place the cauldron with the basics in the oven and bake for an hour. Serve as a separate dish, garnished with herbs.
Recipe 2. Turkey azu with tomatoes in a slow cooker
Ingredients
Two tomatoes;
Turkey – 300 g;
Onion and carrot;
Pickled cucumbers – three pcs.;
Tomato paste – 20 ml;
Vegetable oil;
Salt and spices - to taste.
Cooking method
1. Rinse the turkey meat and dry it with napkins. Cut it into small strips and fry in a slow cooker, using the “Frying” or “Baking” mode, adding a little oil. Fry the meat until golden brown.
2. While the meat is fried, peel the onions and carrots and finely chop them. Add vegetables to the fried meat and continue cooking in the same mode.
3. Pour boiling water over the tomatoes, remove the skins from them, cut into cubes and transfer to the multicooker bowl when the vegetables are browned. Add tomato paste here and mix well. Season with salt, pepper and your favorite spices, and cook for about ten minutes. At the end, add the pickled cucumbers cut into cubes.
4. Pour enough water into the bowl to cover the ingredients. Turn on the “Extinguishing” mode and leave for an hour. Pour the prepared azu into plates and sprinkle with herbs.
Recipe 3. Turkey azu with pickles in a frying pan
Ingredients
Half a kilogram of turkey;
700 g potatoes;
Bulb;
50 ml tomato paste;
Two pickled cucumbers;
Three cloves of garlic;
A bunch of greenery;
30 ml lean oil;
Salt and bay leaf.
Cooking method
1. Peel the onion and cut into thin half rings. Place a thick-bottomed frying pan on the fire, pour a small amount of oil and sauté the onion in it until soft. Then add tomato paste and fry for another two minutes.
2. Place the fried tomato and onion on a plate, and place the pre-washed and cut into strips turkey fillet into the frying pan. Fry the meat over high heat for about five minutes, then add the roast.
3. Fill the turkey with water so that the liquid completely covers the meat, and simmer, covering it with a lid, over medium heat until done.
4. Peel and cut the potatoes into cubes, place them in a hot frying pan and fry over medium heat. Chop the pickled cucumbers into strips and fry separately in vegetable oil until golden brown.
5. Add potatoes to turkey, add bay leaf, cucumbers and garlic cloves crushed using a garlic press. Add salt, season with your favorite spices and mix gently. Reduce the heat to low, cover the pan with a lid and simmer for another quarter of an hour. At the end, sprinkle the turkey base with finely chopped herbs.
Recipe 4. Turkey azu in pots
Ingredients
400 g turkey;
8 potatoes;
6 pickled cucumbers;
Carrot;
Two onions;
200 g cheese;
6 tbsp. spoons of ketchup;
50 ml tomato paste;
Two bay leaves;
Vegetable oil;
Chili pepper pod;
6 black peppercorns;
Cooking method
1. Wash the turkey, dry it with napkins and cut into small cubes. Fry the meat in vegetable oil. Season with salt and pepper.
2. Place finely chopped pickled cucumbers on the bottom of the prepared pots. Spread the meat on top, pour in ketchup, season with peppercorns, bay leaf and sprinkle with chopped herbs.
3. Peel and chop the vegetables: onion into small cubes, grate carrots coarsely. Fry everything in hot oil for three minutes. Place the roast in the pots.
4. Cut the peeled potatoes into fairly large pieces and fry in a frying pan until half cooked, at the end sprinkle with pieces of chili pepper. Place the potatoes in pots too.
5. Pour tomato paste diluted with water over the meat and vegetables in the pots. Cover them with lids and place them in an oven preheated to two hundred degrees for forty minutes. Just before it's ready, sprinkle the azu with grated cheese. Serve directly in pots.
Recipe 5. Turkey azu with saffron gravy
Ingredients
800 g turkey;
Three onions;
Two carrots;
Tomato;
Pickled cucumber;
800 ml broth;
25 g butter;
A pinch of saffron, turmeric, chili pepper and seasonings;
Sugar and salt;
Sunflower oil.
Cooking method
1. Pour warm water over the saffron and leave for ten minutes. Scald the tomato with boiling water, peel it and cut into strips. We clean and rinse the vegetables. Chop the onion into half rings and coarsely grate the carrots. Place the frying pan on the fire, add vegetable oil and fry the onion for five minutes. Then add the grated carrots and fry for another three minutes. Grate the pickled cucumber and fry in butter along with the tomatoes for about two minutes. Remove from heat and add to vegetables, stir.
2. Strain the saffron. Cut the meat into large pieces and fry in vegetable oil for five minutes. Add fried vegetables to the meat, season with spices, add sugar, butter, salt, pour in broth and saffron infusion. Simmer everything together for half an hour under the lid over low heat. A couple of minutes before cooking, add ground chili pepper.
3. Serve turkey azu with a side dish of buckwheat, chickpeas or potatoes.
Recipe 6. Turkey azu in creamy sauce
Ingredients
600 g turkey;
Sour cream – 60 g;
50 ml Tkemali sauce;
Butter;
Processed cheese;
A bunch of greenery;
Salt.
Cooking method
1. Melt butter in a frying pan. Wash the turkey, dry it with napkins and cut it into cubes. Place the meat in a frying pan and fry, covered with a lid, over low heat.
2. Mix sour cream and tomato sauce. As soon as the juice from the meat has evaporated, add the sauce, mix and simmer, covering with a lid for about ten minutes. Add chopped processed cheese to the pan and continue to simmer. Add greens, salt and mix.
3. Serve turkey azu with a side dish of boiled potatoes or fried zucchini.
Recipe 7. Turkey azu with mushrooms
Ingredients
600 g turkey meat;
400 g of champignons in their own juice;
50 g breadcrumbs;
Vegetable oil;
Table salt and spices.
Cooking method
1. Wash the turkey meat well, dry it and cut into medium-sized pieces. Transfer to a deep container, add salt and season with spices. Stir and leave for half an hour.
2. Cover the turkey with breadcrumbs and mix again. Fry the meat in vegetable oil until golden brown. Place the roasted turkey in a greased baking dish.
3. Add mushrooms and mix, cover the pan with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove the base from the oven, let it brew and serve with a side dish.
Recipe 8. Turkey azu with baked potatoes
Ingredients
600 g turkey fillet;
25 g each of ground sweet paprika and dried barberry;
60 ml wine vinegar;
A pinch of salt and ground ginger;
A kilogram of new potatoes;
Cooking method
1. Wash the meat, dry it with napkins and cut into small strips. Sprinkle the meat with paprika, ground ginger and barberry, and salt. Pour in vinegar and marinate for half an hour, stirring occasionally.
2. Wash the new potatoes, dry them, and put them in a bowl. Add mayonnaise and mix well. Place it on the oiled deco in one layer. Place the marinated meat on top of the potatoes.
3. Cover the pan with foil and bake for about an hour at 200 degrees. A quarter of an hour before cooking, remove the foil so that a golden brown crust forms on top.
Recipe 9. Turkey azu with cream in pots
Ingredients
A kilogram of turkey fillet;
30 g butter;
Two onions;
25 g flour;
A glass of hot water and broth;
100 g mushrooms;
Celery stalk;
Carrot;
60 ml heavy cream;
A pinch of salt, thyme and black pepper.
Cooking method
1. Wash the turkey, dry it and cut into strips. Salt and season with pepper.
2. Peel and rinse the vegetables. Cut carrots, onions and celery into small cubes, and mushrooms into slices.
3. Place a frying pan with a thick bottom on the fire, add butter and melt it over medium heat. Place the meat in a single layer and fry for about five minutes until the turkey turns a pale pink color. Transfer it to a deep plate.
4. In the same frying pan, fry the onion, stirring constantly. Add mushrooms, chopped vegetables, sprinkle with flour and continue cooking for another seven minutes.
5. Remove from heat, add broth and water, bring to a boil. Season with pepper and thyme and salt.
6. Place the turkey pieces into the frying pan, bring to a boil again, reduce the heat, cover with a lid and simmer for about half an hour. A few minutes before the end of cooking, pour in the heavy cream, stir, add salt and pepper again.
Recipe 10. Turkey azu
Ingredients
Half a kilogram of turkey fillet;
Onion and carrot;
Four tomatoes;
Two bell peppers;
Glass of water;
Cooking method
1. Wash the turkey fillet, dry it and cut into pieces. Fry the meat in vegetable oil until golden brown.
2. Peel and rinse the vegetables. Finely chop the onion and coarsely grate the carrots. Add everything to the meat and continue frying over low heat.
3. After five minutes, add peeled and chopped tomatoes and bell peppers cut into strips. Salt, pepper and simmer for another quarter of an hour. Add spices and fry until done.
Turkey azu - tips and tricks from the chef
For the basics, use chilled or fresh turkey meat. Frozen meat may turn out dry.
To make the sauce thick, add flour or starch diluted in a small amount of flour.
It is better to fry meat in melted butter.
You can safely add celery, cilantro or any other greens to the basics.
Azu with potatoes can be served as an independent dish; other cooking methods involve serving with a side dish or salad.
Take pickled cucumbers that are strong and crunchy so that they don’t turn into mush during the cooking process.
It is better to add garlic at the end of cooking, or to an already prepared dish.
When serving, the dish is sprinkled with chopped herbs, and boiled rice or potatoes are best served as a side dish.
One of the most common dishes of Tatar cuisine among chefs is azu. Finely chopped pieces of meat with vegetables and seasonings are easy and quick to prepare.
The roots of Tatar cuisine go back to ancient times. The Tatars successfully engaged in cattle breeding and poultry farming, and traditionally prepared dishes from animal and poultry meat. Herbs, spices, nuts, honey, dry herbs and fruits, rice and tea were widely used. Turkey azu has become one of the most popular in recent years - a delicious dish that can be enjoyed by people watching their own weight.
- Recipe posted: Alexander Lozier
- After cooking you will receive: 3-4 servings
- Preparation: minutes
- Cooking: 45 minutes
- Preparation: 1 hour
- Calorie content: 130 kcal per 100 g
How to cook turkey basics
Components:
- turkey breast - half a kilo
- tomatoes - 2 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- frying oil
- spices
Turkey meat azu - recipe
Advice. It is recommended to serve turkey meat basics with spaghetti, rice or potatoes. Be sure to offer your guests fresh bread and herbs, and dessert is just as easy to prepare.
1. Rinse the meat thoroughly, remove films and skin if necessary, cut into small strips.
2. Pour vegetable oil into a saucepan and fry the turkey pieces thoroughly.
3. Chop the peeled onions, carrots and washed tomatoes into cubes and add to the meat one by one.
4. Sprinkle the food with salt and spices. Cover with a lid and simmer for about 45 minutes in its own juice.
5. Turkey azu in vegetable sauce is ready to serve.
To cook turkey basics in a multicooker, you need to supplement the recipes with pickles, replace fresh tomatoes with ketchup and strictly follow the instructions for the device, switching cooking modes.
Try adding mushrooms, bell peppers, dried barberries and spicy cumin to the dish, and the dish will sparkle with new colors. In addition to turkey basics, a delicious dish can be made from other meat - chicken, pork or beef. Good for a holiday table in the oven.
Is it true that turkey meat is good for weight loss?
Turkey meat is traditionally classified as a dietary product and is recommended by nutritionists as one of the components of proper nutrition. The percentage of proteins contained in turkey meat is almost 75%. This feature will be appreciated by weightlifters and bodybuilders who are preparing for competitions and are forced to spend a long time on a low-carbohydrate diet. Protein is completely absorbed by the human body when consumed correctly. Calorie content in 100 grams of azu is 129.36 kcal.
Turkey meat is rich in B vitamins and minerals essential for the healthy functioning of the human body. Nutritionists recommend eating poultry meat for people suffering from anemia due to its high iron content, and almost as much phosphorus as in fish.
Despite the fact that turkey meat is considered tough and has a specific smell, proper cooking with the addition of vegetables and spices can soften the meat and eliminate the smell, as well as enrich the taste. It has been noticed that there are few people in the world who experience allergic reactions after eating turkey meat.
However, it is worth remembering that frequent eating of meat leads to the formation of cholesterol plaques in blood vessels and leads to diseases of the cardiovascular system, liver and kidneys.
In addition to the basics, you can cook a huge variety of dishes from turkey meat, from soups to traditional roasting of a Thanksgiving turkey.
You can make turkey basics in the oven or slow cooker. Experienced housewives can change the components of the recipe and achieve new unexpected combinations of products. In addition to the basics, you can enjoy another dish in the oven - on skewers.
So as not to forget, save the recipe on your wall.
Dishes of Tatar cuisine are all distinguished by their richness, piquancy and spiciness. Turkey azu is no exception, but unlike the classic dish with beef, this option is lighter, more tender and less caloric.
How to cook turkey basics?
For those who decided to make turkey basics at home for the first time, recipes with detailed recommendations for implementing the technological process will be a real find. In order for the taste of the food to best match its name, you must follow a few simple basic rules:
- The meat and main ingredients must first be fried separately in fat.
- The dish must contain tomato in any form (tomatoes, tomato sauce or paste).
- The fried components are combined in one container and simmered together until tender in a spicy sauce.
You will learn more about how to cook turkey basics below.
Turkey azu - frying pan recipes
Recipes for dishes in a cauldron or in a frying pan are the most popular, since it has been prepared in a similar way since ancient times. To this day, amendments are being made to the classic version, creating more and more new varieties. Next, we will look at how to cook turkey azu in a frying pan according to a basic recipe that you can take on board and create your own unique dish.
Turkey azu with pickles
The most classic and simple turkey dish is prepared with pickles and fried potatoes. The vegetables are peeled, cut into strips and pre-fried in oil separately - cucumbers until soft, and potato wedges until golden brown. A set of spices can be compiled to your taste from your favorite spices, salt, but always with garlic (fresh or dried).
Ingredients:
- turkey meat – 495 g;
- potatoes – 995 g;
- onion – 95 g;
- pickled cucumbers – 145 g;
- vegetable oil – 95 ml;
- tomato paste – 65 g;
- garlic cloves – 3 pcs.;
- chili pod – ½ piece;
- parsley (fresh herbs) – 60 g;
- seasonings, salt, pepper.
Preparation
- Pieces of meat and chopped vegetables are fried separately in vegetable fat until half cooked and golden brown.
- Combine all the ingredients in a frying pan, add tomato paste, a little water, add salt, pepper and season the mass with spices, add chili, mix.
- Cover with a lid and simmer until done, seasoning at the end with garlic and chopped parsley leaves.
Turkey azu in a slow cooker
For owners of a kitchen assistant who want to cook a rich and rich turkey base, recipes in a slow cooker will come in handy. Initially, you will need to alternately, as in a frying pan, fry meat, potatoes and pickles in a multi-pan in the “Frying” mode, and then put everything together, season with spices, hot pepper and garlic and continue cooking in the “Stew” program for about an hour.
Turkey azu in sour cream sauce
If following the previous recommendations results in a turkey base that is too hot and too savory for you, recipes with sour cream may be more suited to your taste. Thanks to lactic acid and an unobtrusive creamy note, the food becomes more tender and soft. Next is how to cook turkey basics in a slow cooker in this variation.
Ingredients:
- turkey meat – 495 g;
- potatoes – 995 g;
- onion – 95 g;
- sunflower oil – 65 ml;
- sour cream – 220 g;
- tomato juice – 120 ml;
- garlic cloves – 2 pcs.;
- basil (greens) - to taste;
- seasonings, salt, pepper.
Preparation
- Fry individual pieces of poultry pulp, potato strips and onion half rings, setting the device to the “Frying” mode.
- Combine the ingredients in a bowl, add a mixture of sour cream, tomato juice, salted and seasoned with spices to taste.
- Continue cooking on the “Stew” program for forty minutes.
- Ten minutes before the signal, add garlic and basil.
Turkey azu - recipes in the oven
An ideal dish in all respects can be made by baking the ingredients in the oven. All of them, with such heat treatment, preserve the integrity of the slices, which exchange tastes and aromas with each other, thereby creating a unique joint bouquet. You can learn how to cook turkey basics in the oven from the recommendations below.
How to cook turkey basics with potatoes?
The traditional set of classic Tatar dishes contains, in addition to meat, potatoes, tomatoes and pickles. And it doesn’t matter at all how the products will be thermally processed before serving. In this case we will use the oven. You can learn how to deliciously cook turkey basics in this manner and how to prepare it correctly from the following recipe.
Ingredients:
- turkey meat – 695 g;
- new potatoes – 995 g;
- pickled cucumbers – 120 g;
- mayonnaise and vegetable oil – 55 g each;
- tomato and broth - 60 g each;
- ground paprika – 15 g;
- dried barberry – 15 g;
- wine vinegar – 50 ml;
- ground ginger – ½ teaspoon;
- garlic cloves – 2 pcs.;
- fresh greens - to taste;
- seasonings, salt, pepper.
Preparation
- The pieces of meat are flavored in a bowl with paprika, ginger, barberry, salt and wine vinegar, and left for a couple of hours.
- Peel the potatoes, chop them randomly, add garlic and chopped mayonnaise, add salt to everything, mix and place in the mold.
- Pre-grinded cucumbers fried a little in oil and marinated poultry pulp are distributed on top and everything is poured with a mixture of tomato and broth, seasoned with spices.
- Bake the food for an hour under a sheet of foil or a lid, setting the oven to 200 degrees.
Turkey azu with vegetables
In addition to the classic design, turkey basics in the oven can be decorated using a more varied set of vegetables. In this case, you should not limit yourself to the traditional list. Supplement the dish with bell peppers, green beans or other ingredients and it will acquire completely different taste characteristics. This recipe for preparing turkey basics will help you determine the proportions of meat, vegetables and related ingredients.
Ingredients:
- turkey meat – 595 g;
- potatoes – 995 g;
- pickled cucumbers – 280 g;
- onion – 240 g;
- carrots and bell peppers – 180 g each;
- green beans or green peas – 160 g;
- mayonnaise, ketchup and tomato – 100 g each;
- broth – 160 ml;
- hard cheese – 160 g;
- vegetable oil – 120 ml;
- garlic cloves – 3 pcs.;
- fresh herbs - to taste;
- seasonings, salt, pepper.
Preparation
- Sticks of potatoes, meat, as well as strips of pickled cucumbers and bell peppers are fried separately in a frying pan until half cooked, adding salt and pepper to taste.
- Half rings of onions and grated carrots are also browned.
- Cucumber mass, meat, green beans or peas are laid out in layers into portioned pots or baking dish.
- Cover the components with a mixture of mayonnaise and ketchup, distribute fried onions and carrots, potatoes, garlic and cheese shavings on top.
- The tomato is mixed with broth, salt and seasonings and the resulting mixture is poured into the components in the mold.
- Cover the dish with a lid or a piece of foil and bake for forty minutes at 200 degrees.
- Before serving, season the baked azu with finely chopped herbs.
Azu is a traditional Tatar dish. “Azu” translates to small pieces of meat in a spicy sauce.
According to the recipe, pieces of meat are fried and then stewed with onions, pickles, tomatoes and potatoes.
This dish is mainly prepared from beef or lamb.
But today we will tell you how to cook turkey basics.
Turkey azu - basic cooking principles
To prepare turkey azu, take a turkey fillet, cut it into oblong pieces and marinate in spices for three to four hours. Then rinse off the spices and fry over high heat for several minutes.
Add chopped onion into half rings, grated carrots and chopped ripe tomatoes to the turkey. Season everything with spices, cover with a lid and simmer for about an hour.
Turkey azu can be stewed in a cauldron, cooked in a slow cooker or oven. The taste of the dish depends on the ingredients used in the recipe. However, the meat and spices remain unchanged. Since this is an oriental dish, it is prepared with a lot of spices and herbs.
The finished dish is served with a side dish of pasta, boiled rice or buckwheat. Additionally, fresh herbs or vegetable salad are served.
Recipe 1. Homemade turkey azu
Ingredients
kilogram of potatoes;
700 g turkey;
carrots and onions – 2 pcs.;
three pickled cucumbers;
200 g hard cheese;
a small pack of mayonnaise;
vegetable oil;
table salt and ground pepper.
Cooking method
1. Wash and peel the vegetables thoroughly. Cut the potatoes into slices, onions into half rings, and chop the carrots on a coarse grater. Cut the pickled cucumbers into small cubes. Grind the cheese on a coarse grater. Wash the turkey, pat dry and cut into long strips.
2. Pour oil into a cauldron, place meat in it, season with pepper, salt and pour in a small amount of water. Layer the vegetables on top: onion half rings, pickles, grated carrots and potato wedges. Salt, pepper, pour mayonnaise and sprinkle generously with cheese.
3. Preheat the oven to 200 degrees. Place the cauldron with the basics in the oven and bake for an hour. Serve as a separate dish, garnished with herbs.
Recipe 2. Turkey azu with tomatoes in a slow cooker
Ingredients
two tomatoes;
turkey – 300 g;
onion and carrot;
pickles – three pcs.;
tomato paste – 20 ml;
vegetable oil;
salt and spices - to taste.
Cooking method
1. Rinse the turkey meat and dry it with napkins. Cut it into small strips and fry in a slow cooker, using the “Frying” or “Baking” mode, adding a little oil. Fry the meat until golden brown.
2. While the meat is fried, peel the onions and carrots and finely chop them. Add vegetables to the fried meat and continue cooking in the same mode.
3. Pour boiling water over the tomatoes, remove the skins from them, cut into cubes and transfer to the multicooker bowl when the vegetables are browned. Add tomato paste here and mix well. Season with salt, pepper and your favorite spices, and cook for about ten minutes. At the end, add the pickled cucumbers cut into cubes.
4. Pour enough water into the bowl to cover the ingredients. Turn on the “Extinguishing” mode and leave for an hour. Pour the prepared azu into plates and sprinkle with herbs.
Recipe 3. Turkey azu with pickles in a frying pan
Ingredients
half a kilogram of turkey;
700 g potatoes;
bulb;
50 ml tomato paste;
two pickled cucumbers;
three cloves of garlic;
a bunch of greenery;
30 ml lean oil;
salt and bay leaf.
Cooking method
1. Peel the onion and cut into thin half rings. Place a thick-bottomed frying pan on the fire, pour a small amount of oil and sauté the onion in it until soft. Then add tomato paste and fry for another two minutes.
2. Place the fried tomato and onion on a plate, and place the pre-washed and cut into strips turkey fillet into the frying pan. Fry the meat over high heat for about five minutes, then add the roast.
3. Fill the turkey with water so that the liquid completely covers the meat, and simmer, covering it with a lid, over medium heat until done.
4. Peel and cut the potatoes into cubes, place them in a hot frying pan and fry over medium heat. Chop the pickled cucumbers into strips and fry separately in vegetable oil until golden brown.
5. Add potatoes to turkey, add bay leaf, cucumbers and garlic cloves crushed using a garlic press. Add salt, season with your favorite spices and mix gently. Reduce the heat to low, cover the pan with a lid and simmer for another quarter of an hour. At the end, sprinkle the turkey base with finely chopped herbs.
Recipe 4. Turkey azu in pots
Ingredients
400 g turkey;
8 potatoes;
6 pickled cucumbers;
carrot;
two onions;
200 g cheese;
6 tbsp. spoons of ketchup;
50 ml tomato paste;
two bay leaves;
vegetable oil;
chili pepper;
6 black peppercorns;
Cooking method
1. Wash the turkey, dry it with napkins and cut into small cubes. Fry the meat in vegetable oil. Season with salt and pepper.
2. Place finely chopped pickled cucumbers on the bottom of the prepared pots. Spread the meat on top, pour in ketchup, season with peppercorns, bay leaf and sprinkle with chopped herbs.
3. Peel and chop the vegetables: onion into small cubes, grate carrots coarsely. Fry everything in hot oil for three minutes. Place the roast in the pots.
4. Cut the peeled potatoes into fairly large pieces and fry in a frying pan until half cooked, at the end sprinkle with pieces of chili pepper. Place the potatoes in pots too.
5. Pour tomato paste diluted with water over the meat and vegetables in the pots. Cover them with lids and place them in an oven preheated to two hundred degrees for forty minutes. Just before it's ready, sprinkle the azu with grated cheese. Serve directly in pots.
Recipe 5. Turkey azu with saffron gravy
Ingredients
800 g turkey;
three onions;
two carrots;
pickled cucumber;
800 ml broth;
25 g butter;
a pinch of saffron, turmeric, chili pepper and seasonings;
sugar and salt;
sunflower oil.
Cooking method
1. Pour warm water over the saffron and leave for ten minutes. Scald the tomato with boiling water, peel it and cut into strips. We clean and rinse the vegetables. Chop the onion into half rings and coarsely grate the carrots. Place the frying pan on the fire, add vegetable oil and fry the onion for five minutes. Then add the grated carrots and fry for another three minutes. Grate the pickled cucumber and fry in butter along with the tomatoes for about two minutes. Remove from heat and add to vegetables, stir.
2. Strain the saffron. Cut the meat into large pieces and fry in vegetable oil for five minutes. Add fried vegetables to the meat, season with spices, add sugar, butter, salt, pour in broth and saffron infusion. Simmer everything together for half an hour under the lid over low heat. A couple of minutes before cooking, add ground chili pepper.
3. Serve turkey azu with a side dish of buckwheat, chickpeas or potatoes.
Recipe 6. Turkey azu in creamy sauce
Ingredients
600 g turkey;
sour cream – 60 g;
50 ml Tkemali sauce;
butter;
processed cheese;
a bunch of greenery;
salt.
Cooking method
1. Melt butter in a frying pan. Wash the turkey, dry it with napkins and cut it into cubes. Place the meat in a frying pan and fry, covered with a lid, over low heat.
2. Mix sour cream and tomato sauce. As soon as the juice from the meat has evaporated, add the sauce, mix and simmer, covering with a lid for about ten minutes. Add chopped processed cheese to the pan and continue to simmer. Add greens, salt and mix.
3. Serve turkey azu with a side dish of boiled potatoes or fried zucchini.
Recipe 7. Turkey azu with mushrooms
Ingredients
600 g turkey meat;
400 g of champignons in their own juice;
50 g breadcrumbs;
vegetable oil;
table salt and spices.
Cooking method
1. Wash the turkey meat well, dry it and cut into medium-sized pieces. Transfer to a deep container, add salt and season with spices. Stir and leave for half an hour.
2. Cover the turkey with breadcrumbs and mix again. Fry the meat in vegetable oil until golden brown. Place the roasted turkey in a greased baking dish.
3. Add mushrooms and mix, cover the pan with foil and place in an oven preheated to 180 degrees for 20 minutes. Remove the base from the oven, let it brew and serve with a side dish.
Recipe 8. Turkey azu with baked potatoes
Ingredients
600 g turkey fillet;
25 g each of ground sweet paprika and dried barberry;
60 ml wine vinegar;
a pinch of salt and ground ginger;
kilogram of new potatoes;
Cooking method
1. Wash the meat, dry it with napkins and cut into small strips. Sprinkle the meat with paprika, ground ginger and barberry, and salt. Pour in vinegar and marinate for half an hour, stirring occasionally.
2. Wash the new potatoes, dry them, and put them in a bowl. Add mayonnaise and mix well. Place it on the oiled deco in one layer. Place the marinated meat on top of the potatoes.
3. Cover the pan with foil and bake for about an hour at 200 degrees. A quarter of an hour before cooking, remove the foil so that a golden brown crust forms on top.
Recipe 9. Turkey azu with cream in pots
Ingredients
kilogram of turkey fillet;
30 g butter;
two onions;
a glass of hot water and broth;
100 g mushrooms;
celery stalk;
carrot;
60 ml heavy cream;
a pinch of salt, thyme and black pepper.
Cooking method
1. Wash the turkey, dry it and cut into strips. Salt and season with pepper.
2. Peel and rinse the vegetables. Cut carrots, onions and celery into small cubes, and mushrooms into slices.
3. Place a frying pan with a thick bottom on the fire, add butter and melt it over medium heat. Place the meat in a single layer and fry for about five minutes until the turkey turns a pale pink color. Transfer it to a deep plate.
4. In the same frying pan, fry the onion, stirring constantly. Add mushrooms, chopped vegetables, sprinkle with flour and continue cooking for another seven minutes.
5. Remove from heat, add broth and water, bring to a boil. Season with pepper and thyme and salt.
6. Place the turkey pieces into the frying pan, bring to a boil again, reduce the heat, cover with a lid and simmer for about half an hour. A few minutes before the end of cooking, pour in the heavy cream, stir, add salt and pepper again.
Recipe 10. Turkey azu
Ingredients
half a kilogram of turkey fillet;
onion and carrot;
four tomatoes;
two bell peppers;
glass of water;
Cooking method
1. Wash the turkey fillet, dry it and cut into pieces. Fry the meat in vegetable oil until golden brown.
2. Peel and rinse the vegetables. Finely chop the onion and coarsely grate the carrots. Add everything to the meat and continue frying over low heat.
3. After five minutes, add peeled and chopped tomatoes and bell peppers cut into strips. Salt, pepper and simmer for another quarter of an hour. Add spices and fry until done.
- For the basics, use chilled or fresh turkey meat. Frozen meat may turn out dry.
- To make the sauce thick, add flour or starch diluted in a small amount of flour.
- It is better to fry meat in melted butter.
- You can safely add celery, cilantro or any other greens to the basics.
- Azu with potatoes can be served as an independent dish; other cooking methods involve serving with a side dish or salad.
- Take pickled cucumbers that are strong and crunchy so that they don’t turn into mush during the cooking process.
- It is better to add garlic at the end of cooking, or to an already prepared dish.
- When serving, the dish is sprinkled with chopped herbs, and boiled rice or potatoes are best served as a side dish.
