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Turkey azu. Turkey azu - a new take on a traditional dish

Message quote 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 pickles 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 with a lid, over medium heat until cooked.

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 the turkey, add bay leaves, 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 it 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;

Table 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, stir 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 vegetables. Cut the carrots, onions and celery into small cubes, and the 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;

A 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.

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.

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

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.

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

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 with a lid, over medium heat until cooked.

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.

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.

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

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;

table 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.

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

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 vegetables. Cut the carrots, onions and celery into small cubes, and the mushrooms into slices.

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.

Recipe 10. Turkey azu

Ingredients

half a kilogram of turkey fillet;

onion and carrot;

four tomatoes;

two bell peppers;

a 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.

Turkey azu is not only very tasty, but also healthy. After all, everyone knows that this type of meat is dietary. Today we will look at two different ways of preparing an oriental dish, one of which is done in a saucepan on the stove, and the other using a modern kitchen device - a multicooker. Both presented options turn out to be so tasty and satisfying that they can even be served on a holiday table.

How to cook turkey basics on the stove?

To create such a dish, it is best to use a deep saucepan. After all, azu is prepared not only from meat, but also from other juicy products, which form a fragrant and thick broth.

Required Ingredients

To make turkey basics on the stove, you will need to prepare:

large ripe red tomatoes - 2 pcs.;
white onion - 2 heads;
chilled turkey fillet - 600 g;
odorless vegetable oil - 6-7 large spoons (for frying meat);
large fresh carrots - 1 pc.;
aromatic spices, as well as salt and fresh herbs - add at your discretion.

Preparation of main products

The azu from which we will consider today should begin to be prepared by processing the main components. To do this, you need to wash the chilled fillet, and then free it from skin and bones and chop it into small pieces. Next, you need to chop the sweet white onion and ripe red tomatoes into small cubes. You should also grate fresh carrots on a large grater.

Heat treatment process

After the main ingredients are prepared, you need to put the saucepan on high heat and pour vegetable oil into it. When the fat is slightly warmed up, add the previously chopped turkey fillet into the bowl. It is advisable to fry such a product until the first blush appears (about 16-20 minutes). Next, add white onions, carrots and ripe tomatoes to the meat ingredient. All this must be seasoned with spices and closed with a lid. Stew food in its own juice for about 45 minutes. If the liquid evaporates during the cooking process, you can add a little boiled water to the saucepan.

How to serve for dinner?

The prepared turkey base is served to the table along with such hearty side dishes as pasta or spaghetti, boiled rice or buckwheat. In addition, the dish is additionally served with wheat or rye bread, fresh herbs, as well as some kind of salad from raw vegetables.

Turkey azu in a slow cooker: step-by-step recipe

This method of preparing an oriental dish is quite similar to the previous one. However, there are still some differences. So, to create a hearty and tasty basics, you will need to purchase the following components:

any part of turkey - 500 g;
pickled cucumbers - 2-3 pcs.;
tomato sauce - 3 large spoons;
green bell pepper - 1 pc.;
large carrots - 1 pc.;
onion - 1 head;
sea salt and peppercorns - add to taste;
Drinking water - at your discretion.

Processing of main products

To prepare such a simple but tasty dish, turkey meat should be washed well and freed from all bones and skin. Next, the piece of meat must be finely chopped. You also need to chop pickled cucumbers, Bulgarian and purple onions. It is advisable to grate the carrots separately on a large grater.

Heat treatment of the dish

Unlike the previous one, turkey is prepared in a slow cooker without pre-frying the meat component. It should be placed in the bowl of the device along with ingredients such as pickled cucumbers, grated carrots, green bell peppers and purple onions. Next, all of the listed products need to be seasoned with tomato sauce and black peppercorns. After this, the components must be mixed, pour in 1-1.5 cups of water, close the lid and set the baking program for an hour. From time to time it is recommended to open the azu and mix thoroughly with a spoon. As a result of such actions, you should get a tasty and rich oriental dish with aromatic broth.

How to serve it correctly?

Cooked basics in a slow cooker should be served to the table along with a side dish only when hot. Thanks to the aromatic tomato sauce, this lunch will turn out very juicy and satisfying. Try it and you will see for yourself.

It should be noted that such a delicious oriental dish as azu can be prepared not only with turkey meat, but also using chicken, pork, beef or veal. With them, lunch will be no less tasty. In addition, to give the gravy flavor and proper thickness, it is recommended to add wheat flour, previously diluted with water, as well as grated garlic cloves. As for the last ingredient, it should be laid out last, after turning off the stove or completing the selected multicooker mode.

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

Required ingredients:

turkey meat (thigh) – 0.5 kg;
1 large onion;
tomato – 1 pc.;
salt – 12 g;
pepper – 6 g;
2 cloves of garlic;
pickled cucumber – 1 pc.;
potatoes – 0.3 kg;
sunflower oil – 85 g;
greens – 25 g;
water – 125 ml.

Cooking time – 55 minutes.

Calorie content – 154 kcal per 100 grams.

Preparation (step by step):

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:

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:

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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 dry, cut into thin strips, place in a multicooker bowl, set to fry for 10 minutes, but first add 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 quantities of phosphorus, and It’s just a delicious dish made from familiar ingredients.

Meat dishes

Try preparing a delicious, traditional Tatar turkey azu for your loved ones in a frying pan or in a slow cooker using a simple, step-by-step recipe with photos.

1 h 5 min

180 kcal

5/5 (4)

All dishes of oriental cuisine are rich in richness and contain a lot of spices and incredible taste. In addition, they are quite simple to prepare and consist of readily available products. I would like to invite you to prepare one of them, but deviating a little from the traditional recipe. This will be turkey basics. Such meat is considered more dietary and tender, and has practically no effect on the taste of the finished dish. This is my husband’s favorite dish, and my husband’s grandmother, who was a purebred Tatar, taught me how to cook it. I slightly modified the recipe to suit myself, but my husband and friends say that my basics remain just as tasty.

Turkey azu in a frying pan

List of required ingredients:

Kitchenware: frying pan, cutting board.

Cooking procedure

First of all, let's prepare everything we need for cooking. Namely, we will wash and peel the vegetables, and if necessary, we will separate the turkey flesh from the bone.
Cut the onions in half and chop into half rings.
Divide the carrots lengthwise into several parts and cut them diagonally into strips.
We also cut the potatoes into long strips of medium thickness.
Cucumbers, like carrots, are not cut into thick strips.
Cut the meat into cubes one centimeter thick and about four centimeters long.
Heat up the frying pan. Pour a little vegetable oil and put a small piece of butter. The most delicious basics are made with ghee.
When the oil is well heated, lay out the meat and fry it on all sides for 5-10 minutes. The hotter the oil is, the faster a crust will form on the meat, which will clog the pores and help retain the juice.
Remove the meat from the pan, leaving the fat and meat juice on it.
Place the onion in the pan and add sugar. If necessary, add oil. Stir and fry the onion until transparent, and then add the carrots and continue frying everything together.
Add tomato paste to the pan with the vegetables, instead of which you can use any tomato sauce or even fresh tomatoes. They need to be dipped in boiling water for a couple of minutes. This will make it easy to remove the skin and then cut the peeled tomatoes into small cubes.
Pour broth or water into the pan and add salt and spices. As for seasonings, I like hops-suneli and paprika. You can add red or black ground pepper. Delicious basics are obtained with the addition of dried barberry. Add cucumbers, mix all the contents and simmer for about 5-7 minutes.
After this, add the meat, mix, cover and simmer for 15-20 minutes.
While the meat is cooking, pour oil into a separate frying pan and heat it well. Place the potatoes and quickly fry on all sides. Transfer the potatoes to the meat with gravy and simmer covered for another 10-15 minutes.
At the very end, add chopped garlic and half of the chopped herbs. Stir and turn off.
Azu will taste better if you let it brew a little and sprinkle with the remaining herbs before serving.

Video

For cooking Tatar turkey azu in a frying pan, see the detailed recipe in the video.

You can prepare or in the same way.

Turkey azu in a slow cooker

Cooking procedure

For cooking we need the same set of ingredients as for the frying pan.

All vegetables need to be washed and peeled.
Chop the onion into half rings and cut the carrots into thin strips.
Turn on the multicooker in the “Fry” mode and put a piece of butter in the bowl. When it melts, add the onion.
Mix it with sugar and fry it a little, and then add the carrots.
After the vegetables are fried, add the meat, cut into cubes, and fry it on all sides.
Now add the cucumbers, cut into strips, mix, and after 5 minutes add tomato paste or ketchup.
Pour in the broth and add salt and spices. Stir again, change the mode to “Stew”, close the lid and turn on the timer for 20-25 minutes.
During this time, cut the potatoes into thick strips. After the signal goes off, put the potatoes in the bowl, mix and simmer for another 15-20 minutes with the lid and valve closed.
After the signal, add herbs and chopped garlic. Stir and close the lid. Let it sit for about 15 minutes and can be served with fresh herbs and pita bread.