Kapuska
Kapuska is a hearty traditional Turkish cuisine and Balkan cuisine stew[1][2] whose name is derived from the Russian language word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia and Eastern Europe. Kapuska is widely known and consumed in the Thrace and Black Sea regions of Turkey.
Kapuska with veal
Kapuska is cooked in different ways in Turkey: with garbanzo beans, bulgur, rice, ground meat, lamb, beef, or vegetarian.
It is known to be a dish for the poor. Turkish poet Fethi Naci writes in his memoirs that during World War II the dish they most ate was kapuska.[3]
References
- M. Sabri Koz (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
- Anastasia M. Ashman (1 February 2006). Tales from the Expat Harem: Foreign Women in Modern Turkey. Seal Press. pp. 191–. ISBN 1-58005-330-0.
- Fethi Naci (1999). Dönüp baktığımda ...: anılar. Adam Yayınları. ISBN 978-975-418-559-1.
Cooking instructions
 |
Wikimedia Commons has media related to Kapuska. |
With meat: Turkish Cabbage Stew With Meat Vegeterian with rice: Vegan Rice Kapuska Recipe
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.