Cooking process
Azu from turkey is a light, fragrant and very tasty dish. A great option for lunch or dinner, without unnecessary hassle.
At the heart of the recipe is a traditional combination of meat, spicy tomato sauce, potatoes, pickles, garlic and greens, only instead of beef / mutton we add dietary turkey meat. Thanks to this insignificant change, the dish will be cooked faster, it will be easier, but at the same time it will preserve the colors, juiciness and appetizing combination of aromas and flavors that Azu is famous for. Try it!
Prepare the ingredients in the list.
Cut the turkey meat in small pieces, not more than 1 cm in thickness and about 4-5 centimeters long.
Peel and cut the potatoes, onions and carrots with straw. Also, with straw, cut the pickles.
Preheat the vegetable oil, if desired, add a piece of butter. When the oil warms up so that a light smoke appears over its surface, put pieces of meat into a frying pan in one layer.
Fry the meat in hot oil, on high heat, without reducing the heat. This moment is important, after all so on a surface of slices the crust which will seal inside all juices is formed, and meat will keep natural juiciness. During the frying process, do not stir the meat, but slightly shake the frying pan. Fry the meat for 5-10 minutes until the pieces are browned. With such a quick frying, the meat may not have time to prepare completely. It’s not scary, because it will reach the readiness later, in the process of extinguishing. Fried pieces of meat take out of the pan and set aside for a while.
Add the chopped onion to the remaining mixture of butter and meat juice. Sprinkle onions 1-2 with a pinch of sugar and, stirring, fry over medium heat for 6-8 minutes, until soft. Onions should not be roasted strongly, but on its surface should appear a light caramel crust – this will give the dish an extra flavor.
When the onion is browned, add the carrots and stirring, fry vegetables for 5-7 minutes.
If desired, add 3 pinches of wheat flour and, stirring, on a small fire, fry the mixture for another 1-2 minutes. This step is optional, but it will give the turkey azule a pleasant density.
Add 2-3 tablespoons. tomato paste or sliced fresh tomatoes, stir and fry for 2-3 minutes.
Then, stirring, pour in water or broth (I add chicken broth). Thoroughly mix everything and bring the mixture to a boil.
Add spices to taste. I add hops-suneli, a little red ground pepper and paprika.
When the gravy is boiling, add the meat.
Bring it all back to the boil and add the pickled cucumbers. Thoroughly mix everything, cover the container with a lid and put the dish on a small fire for 20 minutes.
In order to correct the saturation of the taste of cucumbers in the dish, you can add half of the cut cucumber immediately, put out the dish for 5-7 minutes, and then try the gravy and add more if desired.
In the meantime, prepare the potatoes. On a high heat, heat the vegetable oil, add 1-2 pinch of salt. When a light smoke appears over the surface of the oil, add the prepared potatoes and fry it until ready.
After 20 minutes of stewing, add the roasted potatoes to azu from turkey and stew the dish for another 5-7 minutes.
Turn off the fire, add finely chopped garlic and half greens. Thoroughly mix everything, try and add salt to taste, as well as a little sugar or more spices, if necessary.
Allow the dish to stand for a few more minutes, then sprinkle with the remaining greens and serve to the table.
Azu from turkey is ready. Bon Appetit.
Azu from turkey
Azu from turkey is a light, fragrant and very tasty dish. A great option for lunch or dinner, without unnecessary hassle.
Ingredients
Turkey (thighs / fillets) – 0.7-1 kg
Onions – 1 pc.
Carrots – 1 pc.
Potatoes – 500-700 g
Pickled cucumbers – 2 pcs. medium size
Vegetable oil – for frying
Butter – 1-2 tbsp. (optional)
Sugar – 1-2 pinches
Wheat flour – 2-3 pinches (optional)
Tomato paste – 2-3 tablespoons.
Water / broth – 500 ml
Spices – to taste
Garlic – 5-6 denticles
Fresh greens – to taste
Cooking process
Azu from turkey is a light, fragrant and very tasty dish. A great option for lunch or dinner, without unnecessary hassle.
At the heart of the recipe is a traditional combination of meat, spicy tomato sauce, potatoes, pickles, garlic and greens, only instead of beef / mutton we add dietary turkey meat. Thanks to this insignificant change, the dish will be cooked faster, it will be easier, but at the same time it will preserve the colors, juiciness and appetizing combination of aromas and flavors that Azu is famous for. Try it!
Prepare the ingredients in the list.
Cut the turkey meat in small pieces, not more than 1 cm in thickness and about 4-5 centimeters long.
Peel and cut the potatoes, onions and carrots with straw. Also, with straw, cut the pickles.
Preheat the vegetable oil, if desired, add a piece of butter. When the oil warms up so that a light smoke appears over its surface, put pieces of meat into a frying pan in one layer.
Fry the meat in hot oil, on high heat, without reducing the heat. This moment is important, after all so on a surface of slices the crust which will seal inside all juices is formed, and meat will keep natural juiciness. During the frying process, do not stir the meat, but slightly shake the frying pan. Fry the meat for 5-10 minutes until the pieces are browned. With such a quick frying, the meat may not have time to prepare completely. It’s not scary, because it will reach the readiness later, in the process of extinguishing. Fried pieces of meat take out of the pan and set aside for a while.
Add the chopped onion to the remaining mixture of butter and meat juice. Sprinkle onions 1-2 with a pinch of sugar and, stirring, fry over medium heat for 6-8 minutes, until soft. Onions should not be roasted strongly, but on its surface should appear a light caramel crust – this will give the dish an extra flavor.
When the onion is browned, add the carrots and stirring, fry vegetables for 5-7 minutes.
If desired, add 3 pinches of wheat flour and, stirring, on a small fire, fry the mixture for another 1-2 minutes. This step is optional, but it will give the turkey azule a pleasant density.
Add 2-3 tablespoons. tomato paste or sliced fresh tomatoes, stir and fry for 2-3 minutes.
Then, stirring, pour in water or broth (I add chicken broth). Thoroughly mix everything and bring the mixture to a boil.
Add spices to taste. I add hops-suneli, a little red ground pepper and paprika.
When the gravy is boiling, add the meat.
Bring it all back to the boil and add the pickled cucumbers. Thoroughly mix everything, cover the container with a lid and put the dish on a small fire for 20 minutes.
In order to correct the saturation of the taste of cucumbers in the dish, you can add half of the cut cucumber immediately, put out the dish for 5-7 minutes, and then try the gravy and add more if desired.
In the meantime, prepare the potatoes. On a high heat, heat the vegetable oil, add 1-2 pinch of salt. When a light smoke appears over the surface of the oil, add the prepared potatoes and fry it until ready.
After 20 minutes of stewing, add the roasted potatoes to azu from turkey and stew the dish for another 5-7 minutes.
Turn off the fire, add finely chopped garlic and half greens. Thoroughly mix everything, try and add salt to taste, as well as a little sugar or more spices, if necessary.
Allow the dish to stand for a few more minutes, then sprinkle with the remaining greens and serve to the table.
Azu from turkey is ready. Bon Appetit.