Kapuska

In this article we will explore the impact Kapuska has had on modern society. Since its emergence, Kapuska has been a topic of interest to both academics and the general public. The objective of this article is to analyze in depth the role that Kapuska has played in different aspects of daily life, as well as its influence on culture, politics, economics and other areas. Through a critical and reflective gaze, we will examine the various nuances and perspectives surrounding Kapuska, in order to better understand its scope and meaning in the contemporary world.

Turkish coll dish

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Kapuska is a traditional Turkish cuisine and Balkan cuisine stew^[1][2] whose name is derived from the Slavic languages word for cabbage. Although the name is imported, the dish is a Turkish version of a cabbage stew common in Russia, Ukraine, Poland and other countries of 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

• Cabbage stew
• Kapusta
• List of cabbage dishes
• List of stews

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.

Cooking instructions

Wikimedia Commons has media related to Kapuska.

With meat: Turkish Cabbage Stew With Meat Vegetarian with rice: Vegan Rice Kapuska Recipe^{[permanent dead link‍]}

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