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By Nevin Halici
Published 1989
1 Salma or free method: the basic ingredient is put into boiling stock and cooked until the stock is absorbed, then fat is heated to boiling point and poured over it.
2 Süzme or strained method: the basic ingredient is boiled in salted water, strained, and boiling fat is poured over it.
3 Kavurma or fried method: the basic ingredient is first fried and then cooked in stock until the stock is absorbed.