Kapuska

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Kapuska with veal

Kapuska is a hearty traditional Turkish 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 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]

See also

References

  1. ^ M. Sabri Koz (2002). Yemek kitabı: tarih, halkbilimi, edebiyat. Kitabevi. ISBN 978-975-7321-74-3.
  2. ^ 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.
  3. ^ Fethi Naci (1999). Dönüp baktığımda ...: anılar. Adam Yayınları. ISBN 978-975-418-559-1.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Kapuska&oldid=769702968"
This content was retrieved from Wikipedia : http://en.wikipedia.org/wiki/Kapuska
This page is based on the copyrighted Wikipedia article "Kapuska"; it is used under the Creative Commons Attribution-ShareAlike 3.0 Unported License (CC-BY-SA). You may redistribute it, verbatim or modified, providing that you comply with the terms of the CC-BY-SA