Azu is a traditional Tatar dish. "Azu" is translated as 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.
Basically this dish is prepared from beef or lamb.
But today we will tell you how to cook turkey basics.
Turkey turkey basics - basic cooking principles
To prepare the basics of turkey, take the turkey fillet, cut into oblong slices and marinate in spices for three to four hours. Then rinsed with spices and fried on high heat for several minutes.
Onions, shredded carrots and shredded ripe tomatoes are added to the half-rings of turkey. All season with spices, cover and simmer for about an hour.
Ace of turkey can be stewed in a cauldron, cooked in a multivar or oven. The taste of the dish depends on the ingredients that are used in the recipe. However, meat and spices are the same. Since this is an oriental dish, it is cooked with a lot of spices and greens.
The finished dish is served with a side dish of pasta, boiled rice or buckwheat. Additionally served fresh herbs or vegetable salad.
Recipe 1. Homemade turkey azu
Ingredients
a kilo of potatoes;
700 g turkey;
carrots and onions - 2 pcs .;
three pickles;
200 g of hard cheese;
a small pack of mayonnaise;
vegetable oil;
salt and ground pepper.
Cooking method
1. Wash and peel vegetables thoroughly. Cut potatoes into slices, onions - in half rings, chop carrots on a coarse grater. Cut pickles into small cubes. Grind cheese on a coarse grater. Wash the turkey, dry and cut into long strips.
2. Pour oil into a cauldron, put the meat into it, season with pepper, salt and pour a small amount of water. Lay the vegetables on top: layers of onion, pickles, grated carrots and potato wedges. Salt, pepper, mayonnaise and sprinkle with cheese.
3. Preheat oven to 200 degrees. Send the cauldron from the basics to the oven and bake for an hour. Serve as an independent dish, garnished with greens.
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;
lean oil;
salt and spices - to taste.
Cooking method
1. Wash the turkey meat, and dry it with napkins. Cut it into small strips and fry in a slow cooker, in the "Frying" or "Baking" mode, adding a little oil. Meat fry until ruddy.
2. While meat is fried, peel and chop the onions and carrots. Put the vegetables to the roasted meat and continue to cook in the same mode.
3. Pour the tomatoes with boiling water, remove the skin from them, cut into cubes and transfer to the crock-pot when the vegetables are browned. Put the tomato paste and mix well. Salt, season with pepper and your favorite spices, and cook for about ten minutes. At the end lay out the chopped pickles.
4. Pour water into the bowl so that the liquid covers the ingredients. Turn on the "Extinguishing" mode and leave for an hour. Pour the finished azu into plates and sprinkle with greens.
Recipe 3. Turkey turkey with pickled cucumbers in a pan
Ingredients
a pound of turkey;
700 g of potatoes;
bulb;
50 ml of tomato paste;
two pickles;
three cloves of garlic;
a bunch of greenery;
30 ml lean oil;
salt and bay leaf.
Cooking method
1. Remove the peel from the onion and cut into thin half-rings. Put on the pan with a thick bottom on the fire, pour a small amount of oil and pass in it the onions until soft. Then put the tomato paste and fry for another two minutes.
2. Put the onion-tomato frying in a plate, and send the turkey fillet, previously washed and cut into strips, into the pan. Fry the meat on high heat for about five minutes, then lay out the frying.
3. Pour the turkey with water, so that the liquid completely covers the meat, and simmer, cover with a lid on medium heat until ready.
4. Peel and chop the potatoes into slices, put it in a hot skillet and fry over medium heat. Chop pickles and fry separately in vegetable oil until golden brown.
5. Put the potatoes to the turkey, add bay leaf, cucumbers and garlic cloves chopped with a garlic press. Salt, season with your favorite spices and mix gently. Reduce the heat to a minimum, cover the pan with a lid and simmer the basics for another quarter hour. At the end, sprinkle the turkey basil with finely chopped greens.
Recipe 4. Turkey Potted Azu
Ingredients
400 g of turkey;
8 potatoes;
6 pickled cucumbers;
carrot;
two onions;
200 g of cheese;
6 tbsp. spoons of ketchup;
50 ml of tomato paste;
two bay leaves;
vegetable oil;
chili pepper pod;
6 peas of black pepper;
salt.
Cooking method
1. Wash the turkey, dry it with napkins and cut into small cubes. Meat fry in vegetable oil. Season with salt and pepper.
2. Put finely chopped pickled cucumbers on the bottom of the prepared pots. Spread the meat on top, pour with ketchup, season with pepper, peas, bay leaf and sprinkle with chopped greens.
3. Peel and chop vegetables: onion in small cubes, grate carrots coarsely. Fry everything in hot oil for about three minutes. Fry potted.
4. Peeled potatoes, cut into fairly large pieces and fry in a pan until half cooked, sprinkle with chili peppers in the end. Potatoes also put in pots.
5. Dilute tomato paste with water and pour over the meat and vegetables in the pots. Cover them with lids and send to the oven heated to two hundred degrees for forty minutes. Just before it is ready, sprinkle the azu with grated cheese. Serve directly in the pots.
Recipe 5. Turkey Azu with Saffron Gravy
Ingredients
800 g of turkey;
three onions;
two carrots;
a tomato;
pickled cucumber;
800 ml of broth;
25 g butter;
a pinch of saffron, turmeric, chili pepper and seasonings;
sugar and salt;
sunflower oil.
Cooking method
1. Fill the saffron with warm water and leave for ten minutes. Scald the tomato with boiling water, peel and cut into strips. Vegetables clean and rinse. Crush the onion in half rings, and rub the carrots coarsely. We put the pan on the fire, add the vegetable oil and fry the onion for five minutes. Then add the grated carrots and fry for another three minutes. Marinated cucumber three grated, and fry in butter together with tomatoes for about two minutes. Remove from heat and lay out to vegetables, mix.
2. Saffron filter. Cut the meat into large chunks and fry in vegetable oil for five minutes. Add fried vegetables to the meat, season with spices, add sugar, butter, salt, pour in the broth and saffron infusion. Stew all together for half an hour under the lid on a small fire. In a couple of minutes until cooked, add ground chili pepper.
3. Ace of turkey served with a side dish of buckwheat, chickpea or potato.
Recipe 6. Turkey Azu in a Creamy Sauce
Ingredients
600 g of turkey;
sour cream - 60 g;
50 ml of sauce "Tkemali";
butter;
processed cheese;
a bunch of greenery;
salt.
Cooking method
1. Melt the butter in a pan. Wash the turkey, dry them with napkins and cut into cubes. Spread the meat in a pan and fry, cover 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, closing the lid for about ten minutes. Add the sliced processed cheese to the pan and continue to simmer. Add greens, salt and mix.
3. Turkey azu served with a side dish of boiled potatoes or fried zucchini.
Recipe 7. Turkey Azu with Mushrooms
Ingredients
600 g of 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, 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. Spread the roasted turkey in a greased baking dish.
3. Add the mushrooms and mix, cover the form with foil and put in a heated to 180 degrees oven for 20 minutes. Get the basics from the oven, let it brew and serve with a side dish.
Recipe 8. Turkey turkey baked potatoes
Ingredients
600 g turkey fillet;
25 g ground sweet paprika and dried barberry;
60 ml of wine vinegar;
on a pinch of salt and ground ginger;
a kilogram of new potatoes;
50 g mayonnaise.
Cooking method
1. My meat, dry with napkins and cut into small strips. Sprinkle meat with paprika, ground ginger and barberry, salt. Pour vinegar and pickle for half an hour, stirring occasionally.
2. We wash the young potatoes, dry them, put them in a bowl. Add mayonnaise and mix well. We spread it on a greased deco in one layer. Place pickled meat on top of potatoes.
3. Cover the form with foil and bake for about an hour at 200 degrees. A quarter of an hour before readiness, we remove the foil so that a ruddy crust forms on top.
Recipe 9. Turkey Azu with cream in pots
Ingredients
kilogram of turkey fillet;
30 g butter;
two onions;
25 grams of flour;
a glass of hot water and broth;
100 g of mushrooms;
celery stalk;
carrot;
60 ml of heavy cream;
a pinch of salt, thyme and black pepper.
Cooking method
1. Wash my turkey, dry and cut into strips. Salt and season with pepper.
2. Peel and rinse the vegetables. We cut carrots, onions and celery into small cubes, and mushrooms into slices.
3. We put the pan with a thick bottom on the fire, put the butter and melt it on medium heat. Spread the meat in one layer and fry for about five minutes, until the turkey gets a pale pink color. We shift it to a deep plate.
4. Fry in the same pan, stirring the onions constantly. Add mushrooms, chopped vegetables, sprinkle with flour and continue cooking for another seven minutes.
5. Remove from heat, pour broth and water, bring to a boil. Season with pepper and thyme and salt.
6. Put the turkey into the pan, bring it to a boil again, reduce the heat, cover and simmer for about half an hour. A few minutes before the end of cooking, pour in fat cream, mix, salt and pepper again.
Recipe 10. Turkey Azu
Ingredients
A pound of turkey fillet;
onion and carrot;
four tomatoes;
two bell peppers;
glass of water;
spice.
Cooking method
1. Wash the turkey fillet, dry it and cut into slices. Fry the meat in vegetable oil until golden brown.
2. Peel and rinse the vegetables. Finely chop the onion and grate the carrots. Put everything to the meat and continue to fry over low heat.
3. After five minutes, add peeled and chopped tomatoes and chopped Bulgarian pepper. Salt, pepper and simmer another quarter of an hour. Add spices and fry until tender.
Aza from Turkey - tips and tricks from the chef
- For the basics, take chilled or fresh turkey meat. Frozen meat can be dryish.
- To make the sauce thick, they add flour or starch diluted in a small amount of flour.
- It is better to fry meat in ghee.
- In the basics you can safely add celery, cilantro or any other greens.
- Azu with potatoes can be served as a separate dish, the other cooking methods imply serving with a side dish or salad.
- Take pickled cucumbers strong and crunchy, so that in the process of cooking it does not turn into porridge.
- Garlic is better to add at the end of cooking, or in an already prepared dish.
- When serving, sprinkle with chopped greens, and boiled rice or potatoes are best served as a side dish.
