Et is the Turkish generic word for "Meat". Turkish meat dishes are usually made from the meat of a chicken, calf, lamb or mutton:
Koyun Eti is mutton - The meat of sheep older than one year but nowadays over two years.
Kuzu Eti is meat of lamb - A young sheep under 1 year old but preferably 3 to 4 months old and weighing about 10 kg. The meat is tender and suitable for grilling, frying and roasting.
Sigir/Sığır Eti is beef - The meat of the animal known as a cow (female) or bull (male)
Dana Eti is veal - The meat of a young calf 6 to 14 weeks old.
It was said that during the Victorian times, mutton is the preferred meat.
Emapanadas Tucumanas are snacks which is similar to Salteñas, but deep-fried and with a higher potato content. It is a pastry filled with meat, chicken and other ingredients which is deep-fried. Like Saltenas, Empanadas Tucumanas is named after a city, of Tucuman in Argentina. Tucumana is also eaten in Bolivia.
Eaten at all hours, the Tucumana is the fried version, while the Saltena is prepared in an oven. Shaped as a rugby ball they are more complex than any other item in long list of empanada names. Eaten hot, they are stuffed mainly with a mix of beef (or chicken or egg), potatoes, onions, and sometimes even olives, carrots, peas, and other vegetables . All of the ingredients are mixed in a rich and spicy broth, hence extra care should be used while eating them so that the liquids will not spill out and spoil the dress of the person eating them.