Turkey Azu - a new look at the traditional dish. The best author's recipes for cooking delicious turkey basics

Turkey Azu - a new look at the traditional dish. The best author's recipes for cooking delicious turkey basics

Azu is a traditional Tatar dish. “Azu” is translated as small pieces of meat in a spicy sauce.

According to the recipe, the pieces of meat are fried and then stewed with onions, pickles, tomatoes and potatoes.

Basically, this dish is made from beef or lamb.

But today we will tell you how to cook the turkey basics.

Turkey turkey basics - basic cooking principles

To prepare a turkey basics, take a turkey fillet, cut into oblong pieces and marinate in spices for three to four hours. Then rinsed with spices and fry on high heat for several minutes.

To the turkey add the shredded onion half rings, grated carrots and chopped ripe tomatoes. All season with spices, cover and stew for about an hour.

Azu from turkey can be stewed in a cauldron, cooked in a multiware or oven. The taste of the dish depends on the ingredients used in the recipe. However, meat and spices are the same. Since this is an oriental dish, it is prepared with lots of spices and greens.

The finished dish is served with a side dish of pasta, boiled rice or buckwheat. Additionally served fresh greens or vegetable salad.

Recipe 1. Home made turkey


a kilo of potatoes;

700 g turkey;

carrots and onions - 2 pcs .;

three pickled cucumbers;

200 g of hard cheese;

a small pack of mayonnaise;

vegetable oil;

salt and ground pepper.

Method of preparation

1. Wash and peel the vegetables thoroughly. Cut the potatoes into slices, onions - half-rings, chop the carrot on a coarse grater. Cut the pickles into small cubes. Grind cheese on a coarse grater. Wash, dry and cut the turkey into long strips.

2. Pour oil into the cauldron, put meat into it, season with pepper, salt and pour a small amount of water. Put the vegetables on top in layers: onion half rings, pickled cucumbers, grated carrots and potato wedges. Salt, pepper, mayonnaise and sprinkle with cheese.

3. Preheat oven to 200 degrees. Send the cauldron from the oven to the oven and bake for an hour. Serve as a separate dish, decorated with greens.

Recipe 2. Azu from turkey with tomatoes in a slow cooker


two tomatoes;

turkey - 300 g;

onion and carrot;

pickles - three pcs.;

tomato paste - 20 ml;

lean oil;

salt and spices - to taste.

Method of preparation

1. Wash the turkey meat and dry it with napkins. Cut it into small strips and fry in a slow cooker, on 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 cooking in the same mode.

3. Dip the tomatoes with boiling water, remove the skin from them, cut them into cubes and put multicookers in the bowl 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 mode "Quenching" and leave for an hour. Pour the finished azu into plates and sprinkle with herbs.

Recipe 3. Azu from turkey with pickles in a pan


half a kilo of turkey;

700 grams of potatoes;


50 ml of tomato paste;

two pickled cucumbers;

three cloves of garlic;

bunch of greens;

30 ml of vegetable oil;

salt and bay leaf.

Method of preparation

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 tomato-onion frying in a plate, and in the pan send the pre-washed and sliced ​​strips of turkey fillet. 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, place them in a hot frying pan and fry over medium heat. Chop cucumbers into strips and separately fry in vegetable oil until golden brown. 5. To the turkey, lay the potatoes, add the bay leaves, cucumbers and chopped garlic cloves. Season with salt, season with your favorite spices and mix gently. Reduce heat to low, cover the pan with a lid and simmer for another quarter of an hour. At the end, sprinkle the turkey basil with finely chopped greens.

Recipe 4. Turkey turkey in pots


400 g turkey;

8 potatoes;

6 pickled cucumbers;


two bulbs;

200 grams of cheese;

6 tbsp. spoons of ketchup;

50 ml of tomato paste;

two bay leaves;

vegetable oil;

chili peppers;

6 black peas;


Method of preparation

1. Wash the turkey, pat dry with napkins and cut into small pieces. Fry meat in vegetable oil. Season with salt and pepper.

2. At the bottom of the prepared pots lay finely chopped pickled cucumbers. Spread the meat over the top, pour in ketchup, season with peppercorns, 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. Cut the peeled potatoes into fairly large pieces and fry in a frying pan until half cooked, sprinkle with chili pepper at 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 turkey with saffron gravy


800 g 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.

Method of preparation

1. Fill saffron with warm water and leave for ten minutes. Scald tomato with boiling water, peel and cut into strips. Vegetables clean and rinse. Crush the onion in half rings, and rub the carrots coarsely. Put the pan on the fire, add vegetable oil and fry the onion for five minutes. Then add grated carrots and fry for another three minutes. Marinated cucumber three grated, and fry in butter with tomatoes for about two minutes. Remove from heat and lay out to vegetables, mix. 2. We filter saffron. Cut the meat into large chunks and fry in vegetable oil for five minutes. Add roasted vegetables to the meat, season with spices, add sugar, butter, salt, pour broth and saffron tincture. Simmer it all together for half an hour under a lid on a low flame A couple of minutes before the readiness add ground chili pepper.

3. Turkey azu served with a side dish of buckwheat, chickpeas or potatoes.

Recipe 6. Turkey turkey basil in cream sauce


600 g turkey;

sour cream - 60 g;

50 ml of sauce “Tkemali”;


processed cheese;

bunch of greens;


Method of preparation

1. In the pan melt the butter. Wash the turkey, dry them with napkins and cut into cubes. Spread 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 is evaporated, add the sauce, stir and simmer, cover with a 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 turkey with mushrooms


600 grams of turkey meat;

400 g of champignons in their own juice;

50 g breadcrumbs;

vegetable oil;

salt and spices.

Method of preparation

1. Turkey meat is good to wash, dry 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. Put the roasted turkey in a greased baking dish.

3. Add the mushrooms and mix, cover the form with foil and put in an oven heated to 180 degrees for 20 minutes. Get the basics out of the oven, infuse it and serve to the table with a side dish.

Recipe 8. Turkey turkey baked potatoes


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; kilogram of new potatoes;

50 g of mayonnaise.

Method of preparation

1. Wash my meat, dry it 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. Wash new potatoes, dry them, put them in a bowl. Add mayonnaise and mix well. We spread it on a greased deco in a single layer. Place the marinated meat on top of the 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 brown crust forms on top.

Recipe 9. Turkey turkey with cream in pots


a pound of turkey fillet;

30 g butter;

two bulbs;

25 g of flour;

a glass of hot water and broth;

100 g of mushrooms;

celery stalk;


60 ml of heavy cream;

on a pinch of salt, thyme and black pepper.

Method of preparation

1. Wash my turkey, dry and cut into strips. Salt and season with pepper.

2. Vegetables are cleaned and rinsed. Cut carrots, onions and celery into small cubes and mushrooms into slices.

3. Put the pan with a thick bottom on the fire, put the butter and melt it over medium heat. Put 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 the mushrooms, chopped vegetables, sprinkle with flour and continue to cook 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 pieces of turkey in the pan, bring them to a boil again, reduce the heat, cover with the lid and simmer for about half an hour. A few minutes before the end of cooking, pour in rich cream, mix, salt and pepper once more.

Recipe 10. Turkey turkey


A pound of turkey fillet;

onion and carrot;

four tomatoes;

two bell peppers;

glass of water;


Method of preparation

1. Wash the turkey fillet, dry it and cut into slices. Fry the meat in vegetable oil until golden brown. 2. Clean and rinse 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 for another quarter of an hour. Add spices and fry until tender.

Turkey Azu - Chef Tips and Tricks

  • 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.
  • Frying meat is better in melted butter.
  • You can safely add celery greens, cilantro or any other greens to the basics.
  • Azu with potatoes can be served as a separate dish, other cooking methods imply serving with a side dish or salad.
  • Salty pickles take strong and crunchy ones, so that in the process of cooking it will not turn into porridge.
  • It is better to add garlic 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.
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