Stuffed Mussels






Stuffed mussels is a kind of stuffing made by stuffing black or blue mussels with rice after cooking. It is made in some provinces of Turkey, especially in the Aegean and Marmara Regions. It is especially famous in the province of Izmir. Stuffed mussels is a traditional, ready-to-eat appetizer in Turkey. Stuffed mussels entered the gastronomic culture following the Ottoman Empire's conquest of Istanbul. During this period, many types of seafood dishes became a part of Turkish food culture. In the first Turkish cookbook published, "Melceü't-Tabbahin (1844-Mehmet Kamil)" (Cooks' Refuge), the recipe for stuffed mussels is described as "Stuffed Mussels" in the "Ninth Chapter - Stuffed with Olive Oil" section. According to the studies on stuffed mussels as an important part of street food culture, some of the stuffed mussels sold on the street are above the acceptable limits in terms of microbial load, and it is thought that the most important reasons for this are uncontrolled collecting and temperature fluctuations during production and sales after cooking. The most purchased form of mussel is fresh mussel. Fresh/live mussels have an important place in the market. However, mussels are a product that can add value. It can be processed to increase its commercial value. For this purpose, both in retail sales and in the ready-to-eat food segment; It may be marketed as sorted by size, cleaned, sorted, packaged, covered with ready-to-eat coatings, or portioned ready-to-eat (heat-to-eat). As a result, although many tourists experience it for the first time, the history of stuffed mussels, which has managed to become their child's favorite street food, dates back to the Ottoman period, like many other Turkish dishes.


Source: ''Doç.Dr. Zayde AYVAZ, As a traditional food “stuffed mussel” (Midye Dolma) and its future aspect''

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