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 Turkish
cuisine is one of the world-famous
cuisines. It is a harmonious
combination of Central Asian and
Mediterranean food cultures Turkish
food is largely based on that of the
Ottoman Empire which remained
powerful from the 13th to the 19th
century. Influences of Persian,
Central Asian, Middle Eastern,
Mediterranean, Caucasian and Balkan
cuisines can be found in the melting
pot of different cultures which is
Turkish cuisine. Common ingredients
in Turkish food include lamb,
chickpeas, aubergines, olive oil,
yogurt, cheese, rice, pastry,
spinach, potatoes, bread, tomatoes
and spices and herbs such as cumin,
paprika, mint and thyme.
Everyone has a chance to find
something for their taste in
Turkey. Fresh fish and seafood,
poultry, delicious lamb, sheep
and weaned calf meat… Popular
starters (mezes) include hummus
(a chickpea dip), dolma (vine
leaves, peppers, pumpkin or
aubergines stuffed with rice
and/or meat), Börek (thin layers
of dough stuffed with meat,
cheese and vegetables) and cacik
(cucumber with yogurt, dried
mint and olive oil). Popular
main dishes include Kuzu Güveç
(lamb casserole), olive
oil-drizzled lamb kebabs, köfte
(meatballs made from minced
meat, parsley, bread-egg, onion
and spices such as cumin,
oregano, mint, garlic and
pepper. |
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Kebap |
Manti |
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“Kebab” is another category of
food which is typically Turkish
dating back to the times when
the nomadic Turks learned to
grill and roast meat over camp
fires. Given the numerous types
of kebabs, it helps to realize
that they are categorized by the
way the meat is cooked. Shish (Şiş)
and Döner Kebap, Kuzu Kapama
(dish made of lamb meat),
Kaburga and Saç Kebabı (dish
made by cooking the chest meat
or chunked meat), and various
kinds of grilled meat and
meat-ball dishes take place in
world’s food literature.
Along with grains, vegetables
are also very popular in Turkish
cuisine. “Dolma” is the generic
name for stuffed vegetables.
World-famous Turkish Dolmas
(stuffed vegetables) and Sarmas
(dish made of rice and meat,
wrapped in grape leaves) and
vegetable dishes such as chard,
leek and artichoke are worthy of
tasting.
Traditional beans and rice
accompanied by pickles,
Çerkeztavuğu (ground chicken
with bread, crumbs, walnuts,
sauce and red pepper),
İmambayıldı (dish prepared with
eggplant and olive oil), Mantı
(dish prepared with dough,
ground meat and yogurt, similar
to ravioli), Çiğköfte (made of
ground meat, pounded meat and
red peper, without cooking),
İçli Köfte (made of ground meat
and pounded meat), Börek (flaky
pastry with thin layers of
cheese or various garnitures)… |
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Borek |
Baklava |
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Vegetarian dishes include fried
aubergine and pepper served with
yogurt and garlic, Rice pilaf
(rice with white beans, lentils,
chickpeas, black-eyed peas and
vegetables) and Mücver (grated
courgette/squash with egg,
onion, dill and cheese, fried or
oven cooked).
Famous Turkish sweets include
Turkish delight, baklava
(pistachios or walnuts sweetened
and wrapped in sweet pastry),
lokma (fried dough dipped in
syrup) and helva (made from
sautéed semolina, sesame oil,
pine nuts, butter, sugar and
milk).
As for traditional drinks;
popular Turkish drink Raki comes
first. It is the indispensable
alcoholic drink of pleasant
dinners, Ayran (mixture of water
and yogurt), turnip juice,
licorice syrup are the
traditional beverages. And comes
“Turkish Coffee” as an after
meal drink. |
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