Have you ever heard of the Ot Kavurma Food in Kusadasi?

Ot Kavurma: A Scrumptious Veggie lover Dish from the Aegean

Ot Kavurma could be a conventional veggie lover dish that begins from the Aegean locale of Turkey. It could be a scrumptious and sound combination of different herbs and vegetables cooked in olive oil.

The word "ot" in Turkish means herb or greens, and "kavurma" implies cooked in fat. In any case, Ot Kavurma isn't really cooked in fat, but or maybe in olive oil, making it a sound and nutritious alternative.

One of the one of a kind things almost Ot Kavurma is that the recipe can shift depending on the season and accessibility of distinctive herbs and vegetables. A few of the foremost common fixings incorporate purslane, spinach, wild tawny, dill, green onions, garlic, and tomatoes. The dish is ordinarily served with a side of yogurt or feta cheese, and a cut of fresh bread to drench up the tasty olive oil and herb flavors.

In expansion to being tasty, Ot Kavurma is additionally very sound. The dish is wealthy in cancer prevention agents, vitamins, and minerals, much appreciated to the plenitude of herbs and vegetables utilized within the recipe. It is additionally moo in calories and fat, making it a extraordinary choice for those who are attempting to eat strongly.

If you're visiting Kusadasi, you'll discover Ot Kavurma on the menu of numerous fish eateries within the area. It's a extraordinary way to undertake something modern and encounter the flavors of the Aegean locale. And in the event that you are feeling bold, you'll be able indeed attempt making Ot Kavurma at domestic along with your favorite herbs and vegetables.

Here's a basic formula to urge you begun:

Fixings:

1 bunch of purslane
1 bunch of spinach
1 bunch of wild roan
2 green onions
2 cloves of garlic
2 tomatoes
1/4 glass of olive oil
Salt and pepper to taste
Enlightening:

Wash all the herbs and vegetables completely and chop them into bite-sized pieces.
Warm the olive oil in a expansive dish over medium warm.
Include the garlic and green onions and sauté for a miniature or two until fragrant.
Include the chopped herbs and vegetables to the skillet and blend to coat them within the olive oil.
Season with salt and pepper to taste.
Cover the container and cook for 15-20 minutes, mixing sometimes, until the herbs and vegetables are delicate.
Serve hot with a side of yogurt or feta cheese and new bread.
Appreciate your tasty and solid Ot Kavurma, and savor the flavors of the Aegean!