Turkish cuisine | |
|---|---|
 Assortment of Turkish foods;baklava,sarma,yoğurt,etli nohut-pilav andkomposto/hoşaf | |
| Part ofa series on the |
| Culture of Turkey |
|---|
 |
| Languages |
| Mythology andfolklore |
| Cuisine |
Festivals |
| Religion |
| Art |
| Literature |
Music and performing arts |
Turkish cuisine (Turkish:Türk mutfağı) is largely the heritage ofOttoman cuisine (Osmanlı mutfağı), European influences,Seljuk cuisine[1][2] and theTurkish diaspora. Turkish cuisine with traditionalTurkic elements such asyogurt,ayran,kaymak, exerts and gains influences to and fromMediterranean,Balkan,Middle Eastern,Central Asian andEastern European cuisines.[3]
Turkish cuisine shows variation acrossTurkey. The cooking ofIstanbul,Bursa,İzmir, and the rest of theAnatolia region inherits many elements ofOttoman courtcuisine, including moderate use of spices, a preference for rice overbulgur,koftes, and a wider availability of vegetable stews (türlü),eggplant, stuffeddolmas and fish. The cuisine of theBlack Sea Region uses fish extensively, especially theBlack Sea anchovy (hamsi) and includesmaize dishes. The cuisine of the southeast (e.g.Urfa,Gaziantep,Adıyaman andAdana) is famous for its variety ofkebabs,mezes and dough-based desserts such asbaklava,şöbiyet,kadayıf,katmer andkünefe.
Especially in the western parts of Turkey, where olive trees grow abundantly,olive oil is the major type of oil used for cooking.[4] The cuisines of theAegean,Marmara andMediterranean regions are rich in vegetables, herbs, and fish.Central Anatolia has many famous specialties, such askeşkek,mantı (especially fromKayseri) andgözleme. Food names directly cognate withmantı are also found inChinese (mantou or steamed bun), and it is generally considered to have originated in Mongolia during the 13th century.[5]
Specialties are often named for places, and may refer to different styles of preparation. For example,Urfa kebap is less spicy and thicker thanAdana kebap. Although meat-based foods such as kebabs are common in Turkish cuisine abroad, meals in Turkey largely center aroundrice,vegetables, andbread.
In the early years of the republic, a few studies were published about regional Anatolian dishes, but cuisine did not feature heavily in Turkish folkloric studies until the 1980s when the fledgling tourism industry encouraged the Turkish state to sponsor two food symposia. The papers submitted at the symposia presented the history of Turkish cuisine on a "historical continuum" that dated back to Turkic origins in Central Asia and continued through the Seljuk and Ottoman periods.[6]
Prior to the symposia, the study of Turkish culinary culture was first popularized by the publication of Süheyl Ünver'sFifty Dishes in Turkish History in 1948. This book was based on recipes found in an 18th-century Ottoman manuscript. His second book was about the 15th century palace cuisine during the reign of SultanMehmed II. Following the publication of Ünver's book, subsequent studies were published, including a 1978 study by a historian named Bahaettin Ögel about theCentral Asian origins of Turkish cuisine.[6]
A traditional Turkish breakfast is rich in variety. A typical serving consists of cheese (beyaz peynir,kaşar, etc.), butter, olives, eggs,muhammara, tomatoes, cucumbers, jam, honey, andkaymak,sucuk (optionally spicy Turkish sausage),pastırma,börek,simit,poğaça,açma, fried dough (known aspişi), as well as soups are eaten as a morning meal in Turkey. A specialty for breakfast is calledmenemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. The breakfast menu can also includekuymak (depending on the province the dish is also known asmuhlama, mıhlama andyağlaş) or egg with spinach or potato. Another specialty is theBalkan Turkish dishçılbır, also known as Turkish eggs, made with poached eggs and yogurt. Invariably,Turkish tea is served at breakfast. The Turkish word for breakfast,kahvaltı, means "before coffee".
Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat orminced meat), often with or before Turkish pilav,[7] pasta orbulgurpilav accompanied by a salad orcacık (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (zeytinyağlı yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.
Esnaf lokantası (meaning restaurants for shopkeepers and tradesmen) are widespread, serving traditional Turkish home cooking at affordable prices. Some 'specialised' restaurants in certain foods foods, especiallyköfte,döner,kokoreç,kumpir,midye tava,börek andgözleme, are often found in major streets. Eating out has always been common in cities.[8] Fast-food is gaining popularity and many major foreign fast-food chains have opened all over Turkey.
In the hot Turkish summer, a meal often consists of fried vegetables such as patlıcan (eggplant/aubergine) and peppers or potatoes served with yogurt or tomato sauce.Menemen andçılbır are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who likehelva for dessert prefer "summer helva", which is lighter and less sweet than the regular version.
Frequently used ingredients in Turkish specialties include lamb, chicken, beef, fish, rice,eggplants,green peppers,onions,garlic,lentils,beans,zucchinis,chickpeas andtomatoes. Average per person per year beef consumption is 15 kilograms (33 lb).[9] Nuts, especiallypistachios,chestnuts,almonds,hazelnuts, andwalnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. About 1.5 kg of pistachios are eaten per person per year, some packaged and some used indesserts such asbaklava.[10]Tahini is a common sauce from sesame seeds sold both pre-packaged or in bulk on tap.Semolina flour is used to make a cake calledrevani andirmik helvasi.
.jpg)
.jpg)
| Name | Turkish | Used in | References |
|---|---|---|---|
| Allspice | Yenibahar orDolma bahar | Dolma, vegetables, pilav, fish, köfte | [11][12] |
| Anise | Anason | Peksimet,rakı, used to season nut and dried fruit mixtures in both sweet and savory dishes | [11][12] |
| Black pepper | Kara biber | Egg dishes, meat dishes,Laz böreği | [11] |
| Cardamom | Kakule | Rarely used, mostly in coffee. A common ingredient in Persian and Indian desserts, Turkish variations usually replace it withvanilla and rosewater. | [12] |
| Cinnamon | Tarçın | Desserts, pastries,salep,boza,iç pilav, fish, lamb, vegetables, tomato sauces, milk puddings, desserts | [11][12] |
| Clove | Karanfil | Fruitcompotes, spicedblack tea, meat casseroles, sweets, breads, pastries | [11][12] |
| Coriander | Kişniş | Extremely rare. Used in some fish and meat dishes, particularly in southern and eastern Anatolia. | [12] |
| Cumin | Kimyon | Kofta spice,pastirma, lentil soup | [11] |
| Fenugreek | Çemen otu | Vegetables, fish, breads,pastirma | [12] |
| Isot | Urfa biberi | Ciğ köfte | [11] |
| Mahlep | Mahlep | Baked goods | [11] |
| Mastic | Sakız | Used in milk desserts, ice creams,Turkish delight | [11] |
| Nigella seeds | Çörek otu | Savory pastries, homemade cheese. Can be mixed with coriander, cumin and haspir to make a spice for fish. | [11][12] |
| Red pepper | kırmızı biber,pul biber | Garnish for soups,manti,Adana kebab | [11][12] |
| Rose water | Gül suyu, | Sumuhallebisi,güllaç,aşure | [11] |
| Poppy seeds | Haşhaş | Bread, rolls, meat, fish, light sauces and yogurt dressings | [12] |
| Safflower | Yalancı safran (fake saffron) | Used primarily in the regional cuisine ofGaziantep to give yogurt soups a saffron-like tint | [11] |
| Saffron | zafiran | zerde,pilav | [11] |
| Salep | Salep | A winter beverage made with milk, vanilla, sugar and starch. Tastes like more liquid warm vanilla pudding. Originally it was made from ground orchid roots of a special wild orchid which apparently gave the bit thicker consistency. If you want to try you can use vanilla pudding and use more milk. On top sprinkle with cinnamon (tarçın) | [11] |
| Sesame seeds | Susam | Simit,tahini,helva | [11] |
| Sumac | Sumak | Juice from sumac berries can be used in a marinade for fish or chicken. Ground sumac can be used to season salads, pilav and soups. A spice mix of sumac, driedthyme and roasted sesame seeds is used with grilled meats. | [12] |
Olives are also common on various breakfasts and meze tables frequently.Beyaz peynir andyoğurt are part of many dishes includingbörek,manti,kebab andcacık.
Butter ormargarine,olive oil,sunflower oil,canola oil, andcorn oil are widely used for cooking.Sesame,hazelnut,peanut andwalnut oils are used as well.Kuyruk yağı (tail fat ofsheep) is sometimes used in kebabs and meat dishes.
The diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman cuisine, fruit frequently accompanied meat as a side dish.Plums,apricots,pomegranates,pears,apples,grapes,figs andquinces along with many kinds ofcitrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example,komposto (compote) orhoşaf (from Persiankhosh âb, literally meaning "nice water") are among the main side dishes to meat or pilav.Dolma andpilav usually contain currants or raisins.Etliyaprak sarma (vine leaves stuffed with meat and rice) used to be cooked with sour plums in Ottoman cuisine.Turkish desserts do not normally contain fresh fruit, but may contain dried varieties.
The main use of meat in cooking remains the combination of ground meat andvegetable, with names such askıymalı fasulye (beans with ground meat) orkıymalı ıspanak (spinach with ground meat, which is sometimes served withyoğurt).
Alternatively, in coastal towns cheap fish such assardalya (sardines) orhamsi (anchovies) are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fedlambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption.Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen.
Yoğurt is an important element in Turkish cuisine.[4] In fact, the English word yogurt or yoghurt derives from the Turkish wordyoğurt. Yoğurt can accompany almost all meat dishes (kebabs, köfte), vegetable dishes (especially fried eggplant, courgette, spinach with minced meat, etc.),meze and a specialty calledmantı (folded triangles of dough containing minced meat). In villages, yoğurt is regularly eaten withpilav or bread. A thicker, higher-fat variety,süzme yoğurt or "strained yogurt", is made by straining the yoğurt curds from thewhey. One of the most common Turkish drinks,ayran, is made from yoğurt. Also, yoğurt is often used in the preparation of cakes, some soups and pastries. Keş (Kashk) is a fermented and strained sour yogurt that can be consumed on its own as a cheese, or used as an ingredient in soups.
Turkey producesmany varieties of cheese, mostly fromsheep's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. There are 193 different cheeses in Turkey, but only 8 of these cheeses have geographical indication.
Cuisine in the late Ottoman Empire was heavily influenced byalafranga style food, in fashion all over Europe and in Russia in the late 19th century. In the Turkish context it has been regarded as a symbol ofWesternization. This influence could still be seen in the earliest cookbooks of the early Republican period like the first edition of theTürk Kadınlar Tatlı Kitabı (Turkish Women's Book of Desserts) which had recipes for Western stylesponge cake (pandispanya),mille feuille,petit beurre and other western desserts. The revised edition published in 1966 devoted far more attention to traditionalconfectionery likeşekerpare,baklava andhelva.[14]
One of the world-renowned desserts of Turkish cuisine isbaklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which includeşöbiyet,bülbül yuvası,saray sarması,sütlü nuriye, andburma.
Kadayıf is a common Turkish dessert that employs shredded yufka. There are different types of kadayıf: tel (wire) orburma (wring) kadayıf, both of which can be prepared with either walnuts or pistachios.
Although carrying the label "kadayıf",ekmek kadayıfı is totally different from "tel kadayıf".Künefe andekmek kadayıfı are rich in syrup and butter, and are usually served withkaymak (clotted/scrambled butter). Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachios or walnuts.
Katmer is made as a dessert with kaymak (clotted cream,) and like many other delicacies fromGaziantep andKilis, is also filled and topped with pistachios.
Among milk-based desserts, the most popular ones aremuhallebi,su muhallebisi,sütlaç (rice pudding),keşkül,kazandibi (meaning the bottom of "kazan" because of its burnt surface), andtavuk göğsü (a sweet, gelatinous, milk pudding dessert quite similar to kazandibi, to which very thinly peeled chicken breast is added to give a chewy texture). A speciality from the Mediterranean region ishaytalı, which consists of pieces of starch pudding and ice cream (or crushed ice) put in rose water sweetened with syrup.
Helva (halva):un helvası (flour helva is usually cooked after someone has died),süt helvası (made from raw cow's milk, butter, flour and sugar)irmik helvası (cooked with semolina and pine nuts),hoşmerim (cheese helva),yaz helvası (made from walnut or almond[15]),tahin helvası (crushed sesame seeds. it is also eaten for breakfast),kos helva,pişmaniye (floss halva).
Other popular desserts include:Revani (with semolina and starch),şekerpare,kalburabasma,dilber dudağı,vezir parmağı,hanım göbeği,kemalpaşa,tulumba,zerde,paluze,irmik tatlısı/peltesi,lokma.
Güllaç is a dessert typically served at Ramadan, which consists of very thin, large dough layers put in milk and rose water, served with pomegranate seeds and walnuts. A story is told that in the kitchens of the Palace, those extra thin dough layers were prepared with "prayers", as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.
Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked onNoah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.
Some traditional Turkish desserts are fruit-based:ayva tatlısı (quince),incir tatlısı (fig),kabak tatlısı (pumpkin),elma tatlısı (apple) andarmut tatlısı (pear). Fruits are cooked in a pot or in an oven with sugar, carnations and cinnamon (without adding water). After being chilled, they are served with walnuts or pistachios andkaymak ortahini.
Homemade cookies/biscuits are commonly called "kurabiye" in Turkish. The most common types areacıbadem kurabiyesi (prepared only with eggs, sugar and almonds),un kurabiyesi (flour kurabiye) and cevizli kurabiye (kurabiye with walnuts). Another dough based dessert isay çöreği.
Tahin-pekmez is a traditional combination especially in rural areas. Tahin issesame paste andpekmez is grape syrup. These are sold separately and mixed before consumption.
Lokum (Turkish delight), which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.
Cezerye,cevizli sucuk (named after its sucuk/sujuk like shape, also known asChurchkhela in Circassian region) andpestil (fruit leather) are among other common sweets.
Marzipan (badem ezmesi) is another common confection in Turkey.
Another jelly like Turkish sweet ismacun.Mesir macunu ofManisa/İzmir (which was also called "nevruziye" as this Macun was distributed on the first day of spring in the Ottoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum,nane macunu (prepared with mint) used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types ofmacun andsherbet.[16]
There are also several types of ice creams based onsalep powder orcorn starch withrose water such asdondurma (Turkish gum ice cream), dried fruit ice cream, ice cream rose petals.
Dried fruit is also eaten with almonds or walnuts as a dessert. Raisins, dried figs and apricots are the most widespread dried fruits.
Kaymak (clotted cream-butter) is often served with desserts to cut through their sweetness.
Turkish tea orTurkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts.
Kebab refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles.
Turkey is surrounded by seas that contain a large variety of fish. Fish are grilled, fried or cooked slowly by thebuğulama (poaching) method.Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The termpilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked (isleme) or dried (çiroz), canned, salted or pickled (lâkerda). Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists ofsea bass cooked inchard leaves. In fish restaurants, it is possible to find other fancy fish varieties likebalık dolma (stuffed fish),balık iskender (inspired byİskender kebap), fishballs or fish en papillote.Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. InIstanbul'sEminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey,troutalabalık is common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and friedkalamar (squid) withtarator sauce.
Popular sea fish in Turkey include:[21]
.jpg)
Meze is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.
Aside fromolive, maturekaşarkashar cheese, white cheese, various mixed picklesturşu, frequently eaten Turkish mezes include:
Turkish cuisine has a range of savoury and sweet pastries. Dough-based specialties form an integral part of traditional Turkish cuisine.
The use of layered dough is rooted in the nomadic character of early Central Asian Turks.[22][23][24] The combination of domed metalsač andoklava (the Turkish rod-style rolling pin) enabled the invention of the layered dough style used inbörek (especially inSu Böreği, or 'water pastry', a salty baklava-like pastry with cheese filling),güllaç andbaklava.[22][23][24]
Börek is the general name for salty pastries made withyufka (a thick phyllo dough), which consists of thin layers of dough.Su Böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten.Çiğ börek (also known asTatar böreği) is fried and stuffed with minced meat.Kol böreği is another well-known type ofbörek that takes its name from its shape, as do fincan (coffee cup),muska (talisman),Gül böreği (rose) orSigara böreği (cigarette). Other traditional Turkishböreks includeTalaş böreği (phyllo dough filled with vegetables and diced meat),Puf böreği.Laz böreği is a sweet type ofbörek, widespread in theBlack Sea Region.
Pogača is the label name for dough based salty pastries. Likewiseçörek is another label name used for both sweet and salty pastries.
Gözleme is a food typical in rural areas, made oflavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (traditionallysač).
Katmer is another traditional rolled-out dough. It can be salty or sweet according to the filling. Katmer withpistachio andkaymak is a sweet food and one of the most popular breakfast items inGaziantep.
Lahmacun (meaning dough with meat in Arabic) is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.
Pide, which can be made with minced meat (together with onion, chopped tomatoes, parsley and spices),kashar cheese, spinach, white cheese, pieces of meat, braised meat (kavurma), sucuk,pastirma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
Açma is a soft bagel found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack.
| Turkish | English | Definition |
|---|---|---|
| Sade pilav | Plain ricepilav is often the primary side dish to any meal. It is made by sauteing rice with butter until lightly toasted and simmering with water or stock. | |
| Pilav | ||
| Domatesli pilav | Tomato pilaf | |
| Etli pilav | Rice containing meat pieces | |
| Nohutlu pilav | Rice cooked with chickpeas | |
| İç pilav | Rice with liver slices, currants, peanuts, chestnut, cinnamon and a variety of herbs | |
| Patlıcanlı pilav | Rice with eggplant | |
| Özbek pilavı | Uzbek pilaf | Rice with lamb, onion, carrot |
| Acem pilavı | Persian pilaf | Rice with lamb, cooked in meat broth with pistachios, cinnamon, etc.[25] |
| Bulgur pilavı | A cereal food generally made ofdurum wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (bulgur pilavı) indicates that this is a kind of rice but it is, in fact, wheat. | |
| Perde pilavı | Rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds | |
| Hamsili pilav | Spiced rice covered with anchovies, cooked in an oven. A speciality from the Black Sea Region. | |
| Frik pilavı | Rice made of burnt wheat. A speciality from Antioch/Antakya. | |
| Manti | Turkish pasta that consists of folded triangles of dough filled with minced meat, often with minced onions and parsley. It is typically served hot topped with garlic yogurt and melted butter or warmed olive oil, and a range of spices such as oregano, driedmint, groundsumac, andred pepper powder. The combination of meat-filled dough with yogurt differentiates it from other dumplings such as tortellini, ravioli, and Chinese wonton. Manti is usually eaten as a main dish. Minced chicken and quail meats are also used to prepare mantı in some regions of Turkey. | |
| Erişte | Homemade pasta is called "erişte" in Turkey. It can be combined with vegetables but it can also be used in soups and rice. | |
| Keşkek | A meat and wheat (or barley) stew | |
| Kuskus | The Turkish version ofcouscous, which can be served with any meat dish or stew | |
A Turkish meal usually starts with a thinsoup (çorba). Soups are usually named after their main ingredient, the most common types being mercimek (lentil) çorbası, yogurt, andwheat (often mashed) calledtarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such asİşkembe soup andpaça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people.The most common soups in Turkish cuisine are:
Stuffed dishes, known as dolma and sarma, are a fundamental part of Turkish cuisine, offering a rich variety of flavors and textures.
Dolma is averbal noun of theTurkish verbdolmak 'to be stuffed (or filled)', and means simply 'stuffed thing'.[26] Vegetables like bell peppers, tomatoes, zucchini, and eggplants are commonly filled with seasoned rice, herbs, pine nuts, and currants or minced meat, as seen in biber dolması, while grape (yaprak sarma) or cabbage leaves (lahana sarma) are wrapped around similar fillings. Hearty meat-based dishes include tavuk dolması (stuffed chicken) and hindi dolması (stuffed turkey), both filled with rice, nuts, and dried fruits, as well as kaz dolması (stuffed goose) and kuzu dolması (stuffed lamb), slow-cooked to tender perfection. Other specialties like içli köfte feature crispy bulgur shells filled with spiced meat and walnuts, while seafood lovers enjoy midye dolma (stuffed mussels) with rice and herbs.Melon dolma along withquince orapple dolma was one of the palace's specialties (raw melon stuffed with minced meat, onion, rice, almonds, cooked in an oven). In contemporary Turkey, a wide variety of dolma and sarma is prepared. Although it is not possible to give an exhaustive list of recipes;courgette ("kabak"),aubergine ("patlıcan"),tomato ("domates"),pumpkin ("balkabağı") andchard ("pazı"), constitute some. A different type of dolma ismumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture.
Sarma is also averbal noun of theTurkish verbsarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma have a special place in Turkish cuisine. They can be eaten either as a meze or a main dish. They can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, they are usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is vegan, only olive oil, rice or bulgur are used, with some nuts and raisins inside, especially blackcurrant.Zeytinyağlı yaprak sarması (stuffed leaves with olive oil) is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil. This type of dolma does not contain meat, is served cold and also referred to assarma, which means "wrapping" in Turkish.Dried fruit such as blackcurrant, raisins, figs or cherries, and cinnamon and allspice used to be added into the mixture to sweetenzeytinyağlı dolma in Ottoman cuisine.Vine leaves (yaprak) could be filled not only with rice and spices but also with meat and rice,etli yaprak sarma, in which case it was often served hot with yogurt. The wordsarma is also used for some types of desserts, such asfıstık sarma (wrapped pistachio).
A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such asspinach,leek,cauliflower,artichoke,cabbage,celery,eggplant, green and redbell peppers,string bean andsunchokes. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes ortomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water (the cooking water) thus often called in colloquial Turkishsulu yemek (literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil(zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.
Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers (biber dolması), eggplants, tomatoes, orzucchini/courgettes (kabak dolması), vine leaves (yaprak dolması). If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat.
İmam bayıldı is a version ofkarnıyarık with no minced meat inside. It can be served as a meze as well. Another popular dish of arabic origin (Levant region) isbaba ghanoush (also called abugannush) - a puree of smoked eggplants withtahini sauce.
.jpg)
Mercimek köftesi, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.
Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.
Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven.
Pilav can be served either as a side dish or main dish butbulgur pilavı (pilav made of boiled and pounded wheat –bulgur) is also widely eaten. The dishes made withkuru fasulye (white beans),nohut (chickpeas),mercimek (lentils),börülce (black-eyed peas), etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.
Legumes are actively used, especiallykidney beans,chickpeas,fava beans, red and greenlentils.[27][28][29]
Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water ofturşu is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" (sour) vegetables.
Siron, usually made in areas of Elazig and Sivas and is made by layering flatbread with yogurt and butter, creating a savory and rich flavor.
.jpg)
Although the majority of Turks profess the Islamic religion,alcoholic beverages are as widely available as anywhere.Rakı (pronounced [ɾaˈkɯ]) is the most popular alcoholic drink in Turkey.
There are a few local brands oflager such asBomonti, Marmara 34 andEfes Pilsen and a small selection of international beers that are produced in Turkey such as Skol,Beck's,Miller,Foster's,Carlsberg andTuborg. In Turkey,craft beers became popular in present-day;Gara Guzu,Feliz Kulpa,Pablo andGraf are some Turkish craft beer brands.
There are a variety of localwines produced by Turkish brands such asSevilen,Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in the Marmara Region,Pinot noir,Adakarası,Papazkarası,Semillion,Kuntra,Gamay,Cinsault; in the Aegean Region,Carignane,Çalkarası,Merlot,Cabernet Sauvignon,Alicante Bouschet; in the Black Sea Region and the eastern part of the country,Öküzgözü,Boğazkere; in Central Anatolia,Kalecik Karası,Papazkarası,Dimrit; in the Mediterranean Region,Sergi Karası,Dimrit. As for white wine, the grapes can be listed as follows; in the Marmara Region,Chardonnay,Riesling,Semillion,Beylerce,Yapıncak; in the Aegean Region,muscat andsemillion; in the Black Sea Region,Narince; in Central Anatolia,Emir, Goat Cheese. In addition to mass production, it is quite popular to produce wines in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/Cappadocia region –Nevşehir), the Aegean coast (Selçuk andBozcaada (an island in the Aegean Sea)).
At breakfast and all day long Turkish people drinkblack tea (çay). Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower.Turkish coffee (kahve) is usually served after meals or with dessert.
Ayran (yogurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey, except those with fish and other seafood. It is a mix of yogurt and water, similar tolassi. It may be served with salt, according to taste.
Şalgam suyu (mild or spicy fermentedblack carrot juice) is another important non-alcoholic beverage that is usually combined with kebabs or served together withrakı.
Boza is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes withleblebi).
Sahlep is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be widely known.
Limonata (lemonade) is very popular. It is traditionally served with baklava and other sweets. Sometimes lemonade is served with strawberry flavoring. This is calledçilekli limonata.
Sherbet (Turkishşerbet, pronounced[ʃeɾˈbet]) is a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pears, quinces, strawberries, apples,cornelian cherry, pomegranates, oranges, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water.
Lohusa şerbeti is a beverage usually given to women after childbirth.
In classical Turkish cuisine,hoşaf (from the Persian "Khosh-ab", meaning "fresh water") alternatively accompanies meat dishes andpilav (pilaf).
{{cite book}}: CS1 maint: publisher location (link)
| History |
| ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Geography |
| ||||||||||||
| Government |
| ||||||||||||
| Economy | |||||||||||||
| Demographics | |||||||||||||
| Society |
| ||||||||||||
| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
