Turkey azu – 6 recipes

Turkey azu – 6 recipes

Azu is a common Mongolian dish that is prepared from various types of meat. Turkey is a dietary, but at the same time tasty and appetizing option. There are several options for making turkey azu - in a frying pan, in a slow cooker, in the oven. The dish will be a wonderful decoration for any festive table - just sprinkle it with herbs and season with dry herbs.

Turkey azu in a frying pan

Turkey azu is easiest to cook in a frying pan. To make the dish juicy and fragrant, the meat should be lightly fried until golden brown.

List of ingredients:

• Turkey fillet – 500 g.
• Potatoes – 5 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove.
• Tomato paste – 1 tbsp.
• Sweet sand – 1 tsp.
• Butter – 20 g.
• Salt/pepper to taste.

Manufacturing method:

• It is better to cook the basics from turkey fillet - the meat will turn out tender and very juicy. Wash the fillet under cool water and dry thoroughly with a napkin to get rid of excess water. cut into long slices - 4-5 cm in length.
• Wash and peel onions, carrots and potatoes. Cut the carrots into small strips, the onion into half rings. Cut the potatoes into long pieces.
• Heat a frying pan with a small amount of vegetable oil. Carefully add the turkey pieces and fry until golden brown on all sides. Stir the pieces with a wooden spatula so that they do not burn.
• Transfer roasted turkey to a separate platter. Fry onions and carrots in the remaining juice. Once the vegetables are golden brown, add a little sugar, salt, pepper and spices. Keep on the fire for another 2-3 minutes, the vegetables should become soft.
• Add two tablespoons of tomato paste and mix everything. Add a little water to create a rich meat broth, add salt. For scent, you can add a little dried herbs.
• Cover the pan with a lid and simmer over low heat for another couple of minutes. Turn off the gas so that the meat simmers slightly under the lid.

• Heat a second frying pan and fry the potatoes until golden brown. Add a little fresh herbs, salt/pepper. When the potatoes are almost ready, transfer them to the turkey meat and simmer under a closed lid for 15 minutes.

Serve the finished dish hot, arranging it into portioned plates. Turkey basics can be served at a formal table in one deep bowl.

Cooking in a slow cooker

Turkey basics are prepared in a slow cooker very quickly; you don’t need to constantly watch and supervise it. The main thing is to fry the meat correctly so that it is covered with a golden brown crust.

List of ingredients:

• Turkey fillet – 500 g.
• Canned tomatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Sunflower oil – 2 tbsp.
• Salt/pepper to taste.

Turkey azu

Ingredients

Turkey (legs/fillet) – 0.7-1 kg

Onions – 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 tbsp.

Water/broth – 500 ml

Spices - to taste

Garlic – 5-6 cloves

Fresh herbs - to taste

• 173 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

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Video recipe: Turkey azu

Step-by-step recipe with photos and videos

Turkey azu is a light, fragrant and very tasty dish. A great option for lunch or dinner, without unnecessary hassle.

The base of the recipe is the usual combination of meat, spicy tomato sauce, potatoes, pickles, garlic and herbs, only instead of beef/lamb we will add dietary turkey meat. Thanks to such an insignificant change, the dish will be prepared faster, it will be the lightest, but at the same time it will retain those colors, juiciness and an appetizing combination of smells and tastes for which the basics are famous. Try it!

Prepare the ingredients according to the list.

Cut the turkey meat into small pieces, no more than 1 cm wide and about 4-5 cm long.

Peel and cut the potatoes, onions and carrots into strips. Also, cut the pickled cucumbers into strips.

Heat the vegetable oil, add a piece of butter if desired. When the oil is so hot that a slight smoke appears above its surface, place the pieces of meat in the pan in a single layer.

Fry the meat in hot oil over high heat, without lowering the heat. This point is important, because this is how a crust appears on the surface of the pieces, which will seal all the juices inside, and the meat will retain its natural juiciness. During the frying process, do not stir the meat, but lightly shake the pan. Fry the meat for 5-10 minutes until the pieces are browned. With such rapid frying, the meat may not have time to cook one hundred percent. It's not terrible, because it will reach readiness later in the braising process. Remove the fried pieces of meat from the pan and set aside for a while.

Add chopped onions to the remaining oil and meat juice mixture. Sprinkle the onion with 1-2 pinches of sugar and, stirring, fry over medium heat for 6-8 minutes until soft. The onion should not be very fried, but a light caramel crust should appear on its surface - this will give the dish an additional flavor color.

When the onion is browned, add the carrots and, stirring, fry the vegetables for another 5-7 minutes.

If desired, add 3 pinches of wheat flour and, stirring, fry the mixture over low heat for another 1-2 minutes. This step is optional, but it will give the turkey base a nice thickness.

Add 2-3 tbsp. tomato paste or chopped fresh tomatoes, stir and fry for another 2-3 minutes.

Then, stirring, pour in water or broth (I add chicken broth). Stir everything thoroughly and bring the mixture to a boil.

Add spices to taste. I add suneli hops, a little reddish ground pepper and paprika.

When the gravy comes to a boil, add the meat.

Bring everything to a boil again and add pickles. Stir everything thoroughly, cover the container with a lid and simmer the dish over low heat for 20 minutes.

In order to adjust the richness of the taste of cucumbers in a dish, you can add half of the chopped cucumbers right away, simmer the dish for 5-7 minutes, and then taste the gravy and add more if desired.

Meanwhile, cook the potatoes. Heat vegetable oil over high heat, add 1-2 pinches of salt. When a slight smoke appears above the surface of the oil, add the cooked potatoes and fry them until tender.

After 20 minutes of stewing, add fried potatoes to the turkey base and simmer the dish for another 5-7 minutes.

Turn off the heat, add finely chopped garlic and half the herbs. Stir everything thoroughly, taste and add salt to taste, also a little sugar or more spices, as needed.

Allow the dish to steep for a couple more minutes, and then sprinkle with the remaining herbs and serve.

Turkey azu

Usually azu is prepared from beef or lamb. And we like the most tender version of this dish - with the introduction of turkey.

Ingredients for Turkey Azu:

• Turkey (fillet) – 500 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Sugar - 2 pinches.
• Tomato paste - 2 tbsp. l.
• Pickled cucumber – 4 pcs
• Potatoes - 8 pcs.
• Garlic - 3 teeth.
• Greens - 1 bunch.
• Salt - to taste
• Spices - to taste
• Water – 500 ml
• Butter - 2 tbsp. l.
• Wheat flour / Flour (without slide) - 1 tsp.

Nutritional and energy value:

Turkey Azu recipe:

Wash the turkey fillet, dry it and cut into pieces.

Melt the butter in a hot frying pan and fry them over high heat until golden brown. Then set aside separately.

In the same frying pan, fry the chopped onion, sprinkling it lightly with sugar. This will give the onions a caramel finish.

Add carrots, grated on a large grater. Fry together for a few minutes. Add flour and stir.

Add tomato paste. Warm up.

Pour in hot water, bring to a boil and add the fried meat. Add spices. Cover with a lid and let simmer for 15-20 minutes.

Grate the cucumbers on a large grater.

Fry the potatoes separately in a hot frying pan until golden brown.

Add grated cucumbers.

Add fried potatoes. Salt to taste. Bring to a boil.

Add chopped garlic and herbs. Stir, cover with a lid and turn off. Let it sit for a little while and brew.

Before serving, sprinkle with herbs.
Bon appetit.

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November 2, 2019 miriam 03 #

October 26, 2017 veronika1910 #

October 24, 2017 Wera13 #

October 24, 2017 Irpenchanka #

October 24, 2017 Yulia1211 # (recipe creator)

October 24, 2017 Irushenka #

October 24, 2017 Yulia1211 # (recipe creator)

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How to deliciously cook turkey basics?

Azu from vegetables and meat is a national dish of Mongolian cuisine, the main ingredients of which are meat, potatoes, and tomatoes. Vegetables and meat are stewed in a cauldron; lamb is most often consumed. We suggest preparing a delicious turkey base for lovers of hearty hot dishes.

There are a huge number of options on how to create this dish deliciously at home. You can eat both poultry fillet and meat on the bone; a hearty and fragrant dish can be a substitute for soups or a roast for lunch. Due to the fact that turkey meat contains a huge amount of protein, vitamins and microelements, the basics will not only be tasty, but also healthy.

Let's talk about the usual recipes for making turkey basics.

Turkey azu with smoked meats

If you want to prepare a fragrant dish with smoked meats, we recommend taking turkey fillet; breast or thigh meat is suitable. The composition of the basics certainly includes potatoes, tomatoes, and the freshest vegetables.

To stew the basics of turkey according to the recipe, you will need:

• breast fillet or turkey leg – 400 g;
• smoked ham – 200 g;
• potatoes – 5, seven medium-sized pieces;
• fresh tomatoes - 3-4 pieces;
• tomato paste - one tablespoon;
• salt and pepper to taste;
• sugar – one teaspoon;
• bell pepper - one piece;
• carrots - two pieces.

The dish of Mongolian cuisine is best prepared in a cauldron or a deep saucepan with a thick bottom. You can cook turkey basics in a frying pan. Then the dish will turn out fragrant, juicy and very saturated with seasonings.

1. Cut the turkey fillet into large pieces. Cut the smoked ham into small cubes. We peel the potatoes in squares measuring three by three centimeters.
2. Fresh tomatoes need to be cooked. To do this, they are first blanched. Place the tomatoes in boiling water for a couple of minutes. After this, we take them out and remove the skin.
3. Tomatoes need to be mixed with tomato paste and sugar and boiled for two to three minutes over high heat. Add salt and pepper to taste.
4. Cut the carrots into small circles, remove the seeds from the bell pepper and cut into large strips.
5. Place the cauldron on medium heat, pour in a few tablespoons of vegetable oil. Let's warm it up. Place finely chopped onion in a bowl and fry until golden brown.
6. Then put pieces of turkey fillet with smoked meats into the cauldron. Fry the meat for 5-7 minutes. After this, put tomatoes, peppers,
7. Add heat to medium temperature and, stirring constantly, cook the basics for another 10 minutes, then add the potatoes cut into squares, mix thoroughly and cook the dish under a closed lid over low heat for another 10 minutes.

Turkey basics are served hot in portions. You can sprinkle finely chopped herbs on top.

Azu in a frying pan

Turkey azu in a frying pan can be prepared simply and quickly. It is best to use a frying pan with high sides and a thick bottom. For four servings of the dish you will need the following ingredients:

• turkey (meat on the bone or fillet) – 300 g;
• potatoes - 3-4 medium-sized pieces;
• carrots - one piece;
• onions - one piece. It can also be replaced with leeks.
• tomato paste or tomatoes. If you use tomato paste completely, one tablespoon is enough. You can take two or three small size new tomatoes.
• garlic - a few cloves;
• ground black pepper to taste;
• salt – one teaspoon;
• vegetable oil - three tablespoons;
• bell pepper – two pieces;
• white cabbage – 200 g;
• prepare for the next steps.

Cut the turkey meat into small pieces, finely chop the onion. Pour a few tablespoons of vegetable oil into a frying pan and heat it to medium temperature. Place the turkey meat and onions in the pan. Fry until golden brown.

It is very important that the turkey meat does not burn, so stir the onion with the poultry meat from time to time. For greater juiciness, you can add a few tablespoons of hot water or broth.

Add ground black pepper and salt, mix the meat. While the meat is cooking, we are busy preparing the vegetables. To do this, peel the carrots and cut into thin slices. Wash the potatoes, peel them, cut them into cubes measuring two by two centimeters.

Cut the bell pepper into small squares. Finely shred the white cabbage on a grater or cut it with a knife.

Once the meat is half cooked, add carrots, potatoes, bell peppers and cabbage to the cauldron. Mix everything thoroughly.

You can add piquancy and spiciness to the dish with a few cloves of garlic. Grind and add to the base. Then add tomato paste to the dish. It can be replaced with the freshest tomatoes. Beforehand, you need to blanch them in boiling water and remove the skin, then cut into small squares. You can also add 100-150 ml of boiling water to the dish.

Cook the dish over medium heat without closing the lid for another 15-20 minutes. Served hot in portions. You can decorate the base with herbs and add a tablespoon of sour cream

Azu with turkey and mushrooms in the oven

To cook turkey basics in the oven you will need:

• poultry fillet – half a kilogram;
• several new tomatoes;
• young potatoes – 400 g;
• one onion;
• carrots - two medium-sized pieces;
• celery – 100 g;
• champignons – 400 g;
• salt, pepper to taste, any spices at your discretion;
• sleeve for baking;
• We prepare it step by step.

Wash the bird fillet, dry it and cut into small pieces. The tomatoes are blanched in boiling water and the skin is removed, then finely cut into cubes.

Finely chop the onion and fry it with butter or vegetable oil until golden brown. Add diced tomatoes to the onions.

If there are no new tomatoes, you can replace them with tomato paste. One tablespoon is completely enough. Salt and pepper to taste, add celery root, cut into thin slices.

Fry fresh mushrooms in a frying pan in butter or olive oil. Frying time is no more than 5 – 7 minutes. If you take canned mushrooms, wait until the excess moisture has evaporated, and then they should be fried until golden brown.

Let's start making turkey basics with vegetables in the oven. To do this, put the poultry fillet in a baking sleeve, cut the carrots into thin slices, and put in young potatoes, cut into large slices, fried vegetables and mushrooms.

Add spices, salt and pepper to taste. We tie the sleeve with a rope, make several holes on top and place it in a deep baking dish. Production time 60 minutes. This hot dish is very quick and easy to prepare; this dish will deserve the highest praise from all household members.

Savory azu with turkey fall hot, Vegetables and poultry are perfectly mixed in one dish. Decorate the finished portions with the freshest finely chopped herbs.