The recipes of pan dishes are original and have a history dating back centuries. Istanbul Pan dishes actually involve the process of chopping any kind of meat or vegetables, then placing them in a pan and frying them in oil.

Pan-fried dishes made with olive oil taste different. Pans made with sunflower oil or corn oil never have the same flavor.

Istanbul One of the most important points in pan cooking is that the oil must always be hot. In pan-fried dishes, the food is often dipped in flour before frying to prevent the loss of juices during the cooking process.

In pan dishes, all preparations are completed before cooking. There are five different ways to stir-fry vegetables. These; Frying directly in oil, frying by dipping into thinned dough (water or milk), frying in oil by flouring and coating with egg, frying in oil by flouring, and frying by dipping in thinned yeast dough are the methods.

Istanbul Pan dishes are grouped under 3 main headings. These; fish, seafood and vegetable pans. Pan dishes are generally made in sheet metal, cast iron, steel, copper, granite and ceramic pans. While preparing the pan dish for service, the excess oil from the vegetables from the pan should be drained on paper towels and served accordingly.

One of the traditions in Turkish Cuisine is to serve vegetables cooked in a pan with sauce. Most of the time, pan-fried dishes are served with tomato sauce or yoghurt. Light garlic yoghurt sauce adds a special taste to the pan-fried dish.