Turkish cuisineFrom Wikipedia, the free encyclopedia
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Turkish cuisineTrk mutfa
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Turkish cuisine(Turkish:Trk mutfa) is largely the heritage
ofOttoman cuisine, which can be described as a fusion and
refinement ofCentral Asian,Middle
EasternandBalkancuisines.[1][2]Turkish cuisine has in turn
influenced those and other neighbouring cuisines, including those
ofWestern Europe. The Ottomans fused various culinary traditions of
their realm with influences fromMiddle Eastern cuisines, along with
traditionalTurkicelements fromCentral Asia(such asyogurt), creating
a vast array of specialitiesmany with strong regional
associations.Turkish cuisine varies across the country. The cooking
of Istanbul, Bursa, Izmir, and rest of the Aegean region inherits
many elements ofOttoman court cuisine, with a lighter use of
spices, a preference for rice overbulgur, and a wider use of
seafoods. The cuisine of theBlack Sea Regionuses fish extensively,
especially theBlack Sea anchovy(hamsi), has been influenced
byBalkanandSlaviccuisine, and includesmaizedishes. The cuisine of
the southeastUrfa,GaziantepandAdanais famous for itskebabs,mezesand
dough-based desserts such
asbaklava,kadayfandknefe(kanafeh).Especially in the western parts
of Turkey, where olive trees grow abundantly,olive oilis the major
type of oil used for cooking.[3]The cuisines of
theAegean,MarmaraandMediterraneanregions are rich in vegetables,
herbs, and fish. Central Anatolia has many famous specialties, such
askekek(kashkak),mant(especially fromKayseri) andgzleme.A
specialty's name sometimes includes that of a city or region,
either in or outside of Turkey, and may refer to the specific
technique or ingredients used in that area. For example, the
difference betweenurfa kebabandadana kebabis the thickness of the
skewer and the amount of hot pepper that kebab contains.Urfa
kebabis less spicy and thicker thanadana kebab.Contents[hide]
1Culinary customs 1.1Breakfast 1.2Homemade food 1.3Restaurants
1.4Summer cuisine 1.5Key ingredients 1.6Oils and fats 1.7Fruit
1.8Meats 2Dairy products 3Soups 4Bread 5Pastries 6Pilav and pasta
7Vegetarian dishes 7.1Vegetable dishes 7.2Egg dishes 8Meze and
salads 9Dolma and sarma 10Meat dishes 10.1Kebabs 11Fish 12Desserts
13Beverages 13.1Alcoholic beverages 13.2Non-alcoholic beverages
14See also 14.1Related cuisines 15References 16Bibliography
17External links
Culinary customs[edit]
Simitis a circular bread with sesame seeds. Common breakfast
item in Turkey.
Vanbreakfast
Yumurtal ekmek(French toast, Turkish style)Breakfast[edit]Turks
usually prefer a simple breakfast. A typical
Turkishbreakfastconsists of cheese (beyaz peynir,kaaretc.), butter,
olives, eggs, tomatoes, cucumbers, jam, honey,
andkaymak.Sucuk(spicy Turkish sausage, can be eaten with
eggs),pastrma,brek,simit,poaaand soups are eaten as a morning meal
in Turkey. A common Turkish speciality for breakfast is
calledmenemen, which is prepared with tomatoes, green peppers,
onion, olive oil and eggs. Invariably,Turkish teais served at
breakfast. The Turkish word for breakfast,kahvalt, means "before
coffee" (kahve, 'coffee';alt, 'under').Homemade food[edit]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 (in the winter), followed by a dish made of
vegetables or legumes boiled in a pot (typically with meat or
minced meat), often with or before rice orbulgurpilaf in addition
of a salad or cack (made from diluted yogurt and minced
cucumbers).Restaurants[edit]Although fast food is gaining
popularity and many major foreign fast food chains have opened all
over Turkey, Turkish people still rely primarily on the rich and
extensive dishes of Turkish cuisine. In addition, some traditional
Turkish foods, especiallykfte,dner,kokore,brekandgzleme, are often
served as fast food in Turkey. Eating out has always been common in
large commercial cities.[4]Esnaf lokantas(meaning restaurants for
shopkeepers and tradesmen) are widespread, serving traditional
Turkish home cooking at affordable prices.Summer cuisine[edit]In
the hot Turkish summer, a meal often consists of fried vegetables
such as eggplant (aubergine) and peppers or potatoes served with
yogurt and tomato sauce.Menemenandlbrare typical summer dishes,
based on eggs. Sheep's cheese, cucumbers, tomatoes, watermelons and
melons also make a light summer meal. Those who like helva for
dessert prefersummer helva, which is lighter and less sweet than
the regular one.Key ingredients[edit]Frequently used ingredients in
Turkish specialties include: lamb, beef, chicken,
fish,eggplants,green peppers,onions,garlic,lentils,beans,
andtomatoes. 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.
Preferredspicesandherbsincludeparsley,cumin,black
pepper,paprika,mint,oregano,pul biber(red pepper),allspice,
andthyme.Oils and fats[edit]Butterormargarine,olive oil,sunflower
oil,canola oil, andcorn oilare widely used for
cooking.Sesame,hazelnut,peanutandwalnutoils are used as well.Kuyruk
ya(tail fat ofsheep) is used mainly in kebabs and meat
dishes.Fruit[edit]The rich and diverse flora ofTurkeymeans that
fruit is varied, abundant and cheap. In Ottoman cuisine, fruit
frequently accompanied meat as a side
dish.Plums,apricots,pomegranates,pears,apples,grapes, andfigs,
along with many kinds ofcitrusare the most frequently used fruit,
either fresh or dried, in Turkish cuisine.ple,komposto(compote)
orhoaf(fromPersiankhosh b, literally meaning "nice water") are
among the main side dishes to meat or pilav.Dolmaand pilaf usually
contain currants or raisins.Etli yaprak 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.
Imam Bayildi with BorekEggplant (Turkish:patlcan) has a special
place in the Turkish cuisine.Meats[edit]In some regions, meat,
which was mostly eaten only at wedding ceremonies or during
theKurban Bayram(Eid ul-Adha) asetli pilav(pilafwith meat), has
become part of the daily diet since the introduction of industrial
production.Veal, formerly shunned, is now widely consumed. The main
use of meat in cooking remains the combination of ground meat
andvegetable, with names such askymal fasulye(beans with ground
meat) orkymal spanak(spinach with ground meat, which is almost
always served withyogurt). Alternatively, in coastal towns cheap
fish such as sardines (sardalya) 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
evirme, cooking milk-fed lamb on a spit, once an important
ceremony, is rarely seen. Because it is currently a predominantly
Islamic land, pork plays no role in contemporary Turkish
cuisine.Dairy products[edit]
A bowl ofCack, seasoned, dilutedyogurtwith chopped cucumber,
eaten throughout the former Ottoman world. The thicker Greek
version of the dish is calledtzatziki.
Fresh Ayran with a head of foamYogurtis an important element in
Turkish cuisine.[3]In fact, the English word yogurt or yogurt
derives from the Turkish wordyourt. Yogurt can accompany almost all
meat dishes (kebabs, kfte), vegetable dishes (especially fried
eggplant, courgette, spinach with minced meat etc.),mezeand a
specialty calledmant(folded triangles of dough containing minced
meat). In villages, yogurt is regularly eaten with rice or bread. A
thicker, higher-fat variety,szme yourtor "strained yogurt", is made
by straining the yogurt curds from the whey. One of the most common
Turkish drinks,ayran, is made from yogurt. Also, yogurt is often
used in the preparation of cakes, some soups and pastries.Turkey
produces many varieties ofcheese, 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. Beyaz peyniris a salty cheese taking its name
from its white color ("white cheese"). It is similar tofetabut not
as strong. This is produced in styles ranging from unmatured cheese
curds to a quite strong mature version. It is eaten plain (e.g. as
part of the traditional Turkish breakfast), used in salads, and
incorporated into cooked foods such asmenemen,brekandpide. kelekis
one of two types of unsalted white cheese, made by boiling the whey
left over from makingbeyaz peynir. There are many regional
varieties ofkelek. Some are eaten fresh while others are preserved,
either by storage in goatskin bags or pottery jars, or by drying in
the sun.Kurutandkeare regional names for dried bricks of yogurt
made from low-fat milk or fromkelekmade from buttermilk.[5] Loris
the other type of unsalted white cheese, similarly made from the
whey left over fromkaarmanufacture.Loris used in traditional
desserts made from unsalted cheese likehmerim. Kaaris Turkey's
other ubiquitous cheese, a moderately fatty sheep's cheese similar
to the Greekkasseri, sometimes marketed as "Turkish cheddar", being
closer in consistency and taste to mildcheddar-style cheesethan
other Turkish cheeses. Less maturedkaar, called freshkaar, is
widely consumed as well. Kakavalis a wheel-shaped yellow sheep's
cheese, similar to freshkaar. The name is probably of Italian
origin. Tulumis a sheep's cheese preserved in an animal skin bag.
There are regional varieties oftulum peynirin such areas as zmir,
demi and Erzincan.[5] Otlu peynir("herbed cheese") is produced in
many areas, chiefly in East Anatolia. Traditionally sheep's or
goat's milk is used, but more recently cow's milkotlu peynirhas
been produced. The type of herb used varies by region: in Vanwild
garlicis traditional; Bitlisotlu peynircontains a damp-loving herb
known assof otu. In other areas horse mint (Mentha longifolia)
andPimpinella rhodenthaare used.[5] Hellimis a salty, firm-textured
cheese, generally with some mint added, made inCyprus. In Turkey,
it is common to fryhellimin a pan in some olive oil.
Gravyer(analogous to Swissgruyere) is produced in Turkey as well.
Among others,Karsis famous for itsgraviera. Mihali peyniriorKelle
peyniriis a hard sheep's cheese that can be grated, likeParmesan
cheese. Sometimes goat or cow milk is used. It is a specialty from
Karacabey, a town in Bursa province which was called Mihali during
Byzantine and Ottoman period. rg peyniri, "braided cheese", is a
specialty fromDiyarbakr. erkez peyniri, means
"Circassiancheese".Soups[edit]A Turkish meal usually starts with a
thinsoup(orba). Soups are usually named after their main
ingredient, the most common types being; mercimek (lentil) orbas,
yogurt, or wheat (often mashed) calledtarhanaorbas. Delicacy soups
are the ones that are usually not the part of the daily diet, like
ikembe soupkembe soupandpaaorbas, 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: Buday
a/Yourt orbas/Ayran orbas(which can be served hot or cold)
Lahana(cabbagesoup) Tavuk(chicken soup, if added almond becomes
"Bademli Tavuk") Dn (Wedding soup) Eki A Ezogelin Balk
kembe(Paunch) Mercimek(lentil soup) Mahluta Paa Paz ehriye Sumak A
Tarhana Domates(tomato soup) Tutma(lentil dish with noodles) Yayla
YkskBread[edit]
A baker inIstanbul Bazlama Msr ekmei(corn bread) Lava Pide(a
broad, round and flat bread made of wheat flour) Simit(also known
as "gevrek", another type of ring-shaped bread covered with sesame
seeds. Simit is commonly eaten in Turkey, plain or with cheese,
butter or marmalade). Yufkaa round and flat bread, made of wheat
flour, thinner than pide.Pastries[edit]
Tableside preparation of gzleme in a restaurant nearAntalya
Lahmacunready to be served.
Papara (Popara)
NokulTurkish 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.[6][7][8]The combination of
domed metalsaandoklahu/oklava(the Turkish rod-style rolling pin)
enabled the invention of the layered dough style used
inbrek(especially insu brei, or 'water pastry', a salty
baklava-like pastry with cheese
filling),gllaandbaklava.[6][7][8]Brekis the general name for salty
pastries made withyufka(a thicker version of phyllo dough), which
consists of thin layers of dough.Su brei, made with
boiledyufka/phyllolayers, cheese and parsley, is the most
frequently eaten.i brek(also known asTatar brei) is fried and
stuffed with minced meat.Kol breiis another well-known type of brek
that takes its name from its shape, as dofincan(coffee
cup),muska(talisman),Gl brei(rose) orSigara brei(cigarette). Other
traditional Turkish breks includeTala brei(phyllo dough filled with
vegetables and diced meat),Puf brei.Laz breiis a sweet type of
brek, widespread in the Black Sea region.Poaais the label name for
dough based salty pastries. Likewiserekis another label name used
for both sweet and salty pastries.Gzlemeis a food typical in rural
areas, made oflavashbread 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 (traditionallysa).Katmeris
another traditional rolled out dough. It can be salty or sweet
according to the filling.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),kasharcheese, spinach, white cheese, pieces of meat,
braised meat (kavurma), sucuk, pastrma or/and eggs put on
rolled-out dough, is one of the most common traditional stone-baked
Turkish specialities.Amais a soft bread 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.Pilav and
pasta[edit]
Mantwith yogurt and garlic, spiced with red pepper powder and
melted butter.It is a common belief that the taste ofpilafcomes
from the butter and stock used for cooking
it.TurkishEnglishDefinition
Sade pilavordinary rice, which can accompany almost all
dishes
Pilaf
Domatesli pilavtomato pilaf
Etli pilavrice containing meat pieces
Nohutlu pilavrice cooked with chickpeas
pilavrice with liver slices, currants, peanuts, chestnut,
cinnamon and a variety of herbs
Patlcanl pilavrice with eggplant
zbek pilavUzbek pilafrice with lamb, onion, tomato, carrot
Acem pilavPersian pilafrice with lamb, cooked in meat broth with
pistachios, cinnamon, etc.[9]
Bulgurpilava cereal food generally made ofdurumwheat. Most of
the time, tomato, green pepper and minced meat are mixed with
bulgur. The Turkish name (bulgur pilav) indicates that this is a
kind of rice but it is, in fact, wheat.
Perde pilavrice with chicken, onion and peanuts enveloped in a
thin layer of dough, topped with almonds
Hamsili pilavspiced rice covered with anchovies, cooked in oven.
A speciality from the Black Sea Region.
Frik pilavrice made of burnt wheat. A speciality from
Antioch/Antakya.
MantTurkish 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 pepperpowder. The combination of
meat-filled dough with yogurt differentiates it from other
dumplings such as tortellini, ravioli, and Chinese wonton. Mant is
usually eaten as a main dish. Minced chicken and quail meats are
also used to prepare mant in some regions of Turkey.
Eritehome made pasta is called erite in Turkey. It can be
combined with vegetables but it can also be used in soups and
rice.
Kekeka meat and wheat (or barley) stew
Kuskusthe Turkish version ofcouscous, which can be served with
any meat dish or stew
Vegetarian dishes[edit]Vegetable dishes[edit]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 beanandjerusalem artichoke. A typical
vegetable dish is prepared with a base of chopped onions, carrots
sauted 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(zeytinyallar)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.Dolmais 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 dolmas), eggplants,
tomatoes,courgettes, orZucchiniin the U.S. (kabak dolmas), vine
leaves (yaprak dolmas). 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
and/or rice mixture. For example, artichoke dolma (enginar dolmas)
is an Aegean region specialty. Fillings used in dolma may consist
of parts of the vegetable carved out for preparation, rice with
spices and/or minced meat.Mercimek kfte, although being named kfte,
does not contain any meat. Instead, red lentil is used as the major
ingredient together with spring onion, tomato paste etc.Imam
bayildiis a version ofkarnyarkwith no minced meat inside. It can be
served as a meze as well.Fried eggplant and pepper is a common
summer dish in Turkey. It is served with yogurt or tomato sauce and
garlic.Mcveris prepared with grated squash/courgette or potatoes,
egg, onion, dill and/or cheese and flour. It can be either fried or
cooked in the oven.Pilafcan be served either as a side dish or main
dish butbulgur pilav(pilav made of boiled and pounded wheat
-bulgur) is also widely eaten. The dishes made withkuru
fasulye(white
beans),nohut(chickpeas),mercimek(lentils),brlce(black-eyed peas),
etc., combined with onion, vegetables, minced meat, tomato paste
and rice, have always been common due to being economical and
nutritious.Turuis 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 ofturuis consumed as a drink.
It comes from the Persian "Torshi", which refers to pickled "Torsh"
(sour) vegetables.Egg dishes[edit] Menemenconsists of scrambled
eggs cooked with tomato, green pepper, and onion. lbris another
traditional Turkish food made with poached eggs, yogurt and oil.
Ispanakl yumurtaconsists of eggs with spinach and onion. Kayganacan
be described as something of a cross between the pancake and the
omelet in Ottoman cuisine. It used to be served with cheese, honey,
crushed nuts, or eggplant. However, it is almost forgotten in the
big cities of Turkey.Meze and salads[edit]
A plate of Turkish meze
A plate of piyaz
A plate ofksrdecorated with greenoliveandcucumberpiecesMezeis 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, maturekaarkashar cheese, white cheese, various mixed
picklesturu, frequently eaten Turkish mezes include: Acl ezme hot
spicy freshly mashed tomato with onion and green herbs Acuka(also
known as muhammara) a spread having bothCircassianandSyrianorigins,
prepared with fromAleppo pepperpaste, groundwalnuts, tomato paste,
bread crumbs, garlic, and spices Ahtapot (octopus) served as a
salad or grilled Arnavut cieri(literally "Albanian liver") fried
liver cubes served with onion, parsley and hot pepper Roka
(arugula) salad Patlcan salatas eggplant salad Bakla ezmesi hummus
prepared from broad bean Barbunyapilakiborlotti beanscooked with
garlic, tomato paste, carrot and olive oil Borani Brek very thin
dough layers staffed with cheese, meat or vegetables Cack cucumber
with yogurt, dried mint and olive oil Cevizli biber a meze prepared
with walnut, red pepper, pepper paste, onion and cumin erkez
tavuu(literally "Circassian chicken") i kfte raw mea patties,
similar tosteak tartare, prepared with ground beef (sometimes lamb)
and fine-groundbulgur; a vegetarian version using tomato paste is
known asetsiz i kfte(literally "meatless raw meatballs") oban
salatas a mixed salad of tomato, cucumber, onion, green peppers,
and parsley Deniz brlcesi(Salicornia europaea, also called
commonglasswortormarsh samphire) Dolma vine leaves, cabbage leaves,
chard leaves, peppers, tomato, squash, pumpkin, eggplant or mussels
stuffed with rice and/or meat Fasulyepilakiwhite beanscooked with
garlic, tomato paste, carrot and olive oil Fava broad/horse bean
puree Gavurda salad Hardalotu mustard plant salad Haydari
Humus(from theArabicfor "chickpea") a spread prepared from
sesametahini, chickpeas, garlic, olive oil, and lemon juice. li
kfte(also known as oruk) served either as a meze or a main dish;
especially in the east of Turkey, when it is cooked through boiling
in a pot, ili kfte is served as a main dish Kabak iei dolmas
stuffedzucchiniblossoms, a kind ofdolma Kalamar (calamari) fried or
grilled, served withtaratorsauce Karides (shrimp) served as a
salad, grilled, or stewed with vegetables in agve(a casserole)
Ksr(also known as 'sarma ii') a very popular meze or side dish
prepared with fine-ground bulgur, tomato paste, parsley, onion,
garlic, sour pomegranate juice and a lot of spices Kzartma, various
fried vegetables (eggplants, peppers, courgettes) served with
yogurt or tomato-and-garlic sauce Kfte meatballs Midye (mussels)
fried and served withtarator sauceor as midye dolma (mussels
stuffed with rice filling) Muhammara: see Acuka Oruk: see li kfte
Piyaz white bean or potato salad with onion and vinegar akukaor in
another versionkpolu fried and chopped eggplants and peppers served
with garlic yogurt or tomato sauce Semizotu (summer purslane) salad
served with yogurt Tarama a spread made with fishroe Turp otusalad
Zeytin piyazi- olives and green onion saladDolma and
sarma[edit]
Turkishyaprak sarmaDolmais averbal nounof
theTurkishverbdolmak'to be stuffed(or filled)', and means simply
'stuffed thing'.[10]Dolma has a special place in Turkish cuisine.
It can be eaten either as a meze or a main dish. It can be cooked
either as a vegetable dish or meat dish. If a meat mixture is put
in, it is usually served hot with yogurt and spices such as oregano
and red pepper powder with oil.Zeytinyal dolma(dolma with olive
oil) is the dolma 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. If dolma do not contain meat, they are
sometimes described asyalanc dolmameaning "fake" dolma.Dried
fruitsuch as figs or cherries and cinnamon used to be added into
the mixture to sweetenzeytinyal dolmain 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 wordsarmais also used for some
types of desserts, such asfstk sarma(wrapped pistachio).Melondolma
along withquinceorappledolma 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 is
prepared. Although it is not possible to give an exhaustive list of
dolma
recipes,courgette("kabak"),aubergine("patlcan"),tomato("domates"),pumpkin("balkaba"),pepper("biber"),cabbage("lahana")
(black or white cabbage),chard("paz") andmussel("midye") dolma
constitute the most common types. Instead of dried cherries in the
palace cuisine, currants are usually added to the filling of dolma
cooked in olive oil. A different type of dolma ismumbardolmas, for
which the membrane of intestines of sheep is filled up with a spicy
rice-nut mixture.Meat dishes[edit]
Karnyarkis a Turkish andIranian Azeridish consisting of
aneggplantstuffed with a mix of sauted choppedonion,garlic, black
pepper, tomatoes,parsleyandground meat.
Kokorecooking on a spit
A plate of Kuzu Gve inTapiola,Espoo,Finland. Kuzu Gve (lamb
cooked in casserole) Kuzu Kapama (spring lamb stewed) Halama
(boiled lamb with vegetables and lemon juice) Kavurma ("kavurma",
which means roasting/parching in Turkish, is generally used for
roasted lamb. oban kavurma is a variety of it, prepared with diced
lamb with tomatoes, onions, mushrooms, peppers and herbs. Kavurma
is one of the favorite dishes of Ramadan.) Alinazik kebab, a
home-style Turkishkebabvariety which is a specialty of
theGaziantepprovince ofTurkey. Hnkar Beendi (meaning that the
sovereign/sultan liked it, sultan's delight, the dish consists of
the puree of grilled eggplant with cashar cheese topped with cubed
lamb meat) Trl (a stew of vegetables and meat cooked in
gve-casserole) Klbast Elbasan tava Prizren tavaFurther
information:Cuisine of Kosovo#Tava e Prizrenit Tandr (without
adding any water, the meat is cooked very slowly with a special
technique) ncik (lambon the bonecooked in the oven) Boraniye (broad
bean/spinach/squash boraniye, vegetables cooked together with meat,
yogurt and chickpea) Mahmudiye(a palace speciality consisting of
chicken meat mixed with honey, apricots, almonds, currants and
black pepper) Karnyark(split-belly eggplant) (eggplants are cut off
and fried. Then they are filled with minced meat, onion, garlic and
tomato paste and cooked in the oven) Kfte(meatball) is another meat
dish in Turkey. The wordkfteis sometimes preceded by the name of a
town, which refers to the technique for cooking it or the
ingredients or spices specifically used in that region, for
example;neglkftesi,Sultanahmetkftesi,zmirkfte,Akaabatkfte,Bursakfte,Filibekfte,Tirekfte,
Islama kfte (mainly inSakaryaprovince) etc. Its main ingredients
are minced meat, parsley, bread-egg (not necessarily, usually
homemade kfte contains egg yolk and some crumbled bread) and a
range of spices: cumin, oregano, mint powder, red or black pepper
powder with onion or garlic.Kadnbudu kfteis another traditional
speciality; minced meat is mixed with cooked rice and fried.Ili
kftecan be described as a shell of "bulgur" filled with onion,
minced meat and nuts.i kfteis a meze from south-eastern Turkey
meaning raw meatballs, prepared with "bulgur" and raw minced meat.
Terbiyeli Sulu Kfte is another meatball speciality cooked with
flour, tomato paste and water in which lemon and egg sauce is
added. Sujuk(sucuk) is a form of raw sausage (made with beef meat
and a range of spices, especially garlic, slightly similar to
Spanish chorizo) commonly eaten with breakfast. Instead of
classical sausages (sosis), sujuk is the most used ingredient for
snacks and fast-food style toasts and sandwiches in Turkey.
Pastrmais another famous beef delicacy (seepastrami). Both pastrma
and sujuk can be put inkuru fasulye(dry beans) to enrich the aroma.
Both can be served as a meze as well. Sucuk or pastrma
withscrambled eggs, served in a small pan called sahan, is eaten at
breakfast in Turkey. Kokore(the intestines of sheep) with spices is
a traditional low-price fast food in Turkey. Liveris fried in
Turkish cuisine. "Arnavut cieri" (meaning Albanian liver), served
with onion andsumac, is usually eaten as a meze, in combination
with other mezes such as fava. "Edirnecieri" is another famous
liver dish fromEdirne. Liver is first frozen so that it can be cut
into very thin layers. After being cut off, liver layers are fried.
Kelle (Roasted Sheep's Head) - From thePersianword for "head":
"Kaleh". Kuzu Etli Enginar (artichokes with lamb) Etli Taze Fasulye
(green beans stew with meat) Pastrmal Kuru Fasulye (white kidney
bean with pastirma) Etli Bamya (okra with meat or chicken) kembeli
Nohut (chickpea with tripe) Pili Dolma (stuffed chicken with spice
filling)Kebabs[edit]
Adana kebap onpideflatbread, served with (clockwise)
parsley,onion salad, grilled tomatoes, and peppers.
Alinazik kebab over garlic-eggplant puree with vermicelli rice
pilaf, grilled tomato and green bell pepper.
Doner being carved.
Ca kebab.
skender kebapMain article:KebabFor a list of kebab variants,
seeList of kebabs.Kebabrefers 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. Adana
kebaporkyma kebab kebab with hand-minced (zrh) meat mixed with
chili on a flat wide metal skewer (shish); associated
withAdanaregion although very popular all over Turkey.[11] Ali Paa
kebab, "Ali Pasha kebab" cubed lamb with tomato, onion and parsley
wrapped in phillo.[11] Alinazik kebab Ground meat kebab sauted in a
saucepan, with garlic, yogurt and eggplants added. Bahvan kebab,
'gardener's kebab' Boneless lamb shoulder mixed with chopped onions
and tomato paste. Beykoz kebab Tomato and onion flavoured lamb,
wrapped in aubergine slices and garnished with lamb brains.[11]
Beyti kebab Ground lamb or beef, seasoned and grilled on a skewer,
often served wrapped inlavashand topped withtomato sauceandyogurt,
traced back to the famous kebab houseBeytiinstanbuland particularly
popular in Turkey's larger cities. Bostan kebab Lamb and aubergine
casserole.[11] Buu kebab, "steamed kebap" cooked in low heat until
the meat releases its moisture and reabsorbs it. Ca kebab, 'spoke
kebab' Cubes of lamb roasted first on aca(a horizontalrotating
spit) and then on a skewer, a specialty ofErzurumregion with
recently rising popularity. Cierli kat kebab, 'liver paper kebab'
Lamb liver kebab mixed with meat and marinated
withthyme,parsleyanddill. ardak kebab, 'arbor kebab' Stuffed lamb
meat in acrpe. kertme kebab Sirloin veal kebap stuffed
withyogurtand potatoes. mlek kebab, 'earthenware bowl kebab' Meat
and vegetable casserole (called agvein Turkish) with eggplant,
carrots, shallots, beans, tomatoes and green pepper. p i, "small
skewer kebab" a specialty ofSelukandGermenciknearEphesus, pounded
boneless meat with tomatoes and garlic marinated with black
pepper,thymeand oil on wooden skewers.[12] Dner kebab Hnkri kebab,
'Sultan's kebab' Sliced lamb meat mixed withpatlcan
beendi(aubergine pure), basil,thymeandbay leaf.[11] skender kebap
dner kebap served withyogurt, tomato sauce andbutter, originated
inBursa. The kebab was invented by skender Efendi in 1867. He was
inspired from Ca kebab and turned it from horizontal to vertical.
slim kebab, 'steamed kebab' Another version of the aubergine kebab
without its skin, marinated in sunflower oil.[11][12] Kat kebab
Lamb cooked in a paper wrapping.[12] Kuyu kebab, 'pit kebab'
Prepared from the goat it is special forAydnregion, similar totandr
kebab. Kuzu incik kebab, 'lamb shank kebab' Lamb shanks mixed with
peeled eggplants and chopped tomatoes, cream, salt and pepper. Kuzu
i Shish prepared with marinated milk-fed lamb meat. Kfte
kebaporShish kfte minced lamb meatballs with herbs, often
includingparsleyandmint, on a stick, grilled. Kl i Brochette of
swordfish[11] Manisa kebab ThisManisaregion version of the kebab is
smaller and flat size shish meat on the slicedpidebread, flavored
with butter, and stuffed with tomato, garlic and green pepper.
Orman kebab, 'forest kebab' Lamb meat on the bone and cut in large
pieces mixed with carrots, potatoes and peas.[11] Patates kebab,
'potato kebab' Beef or chicken mixed with potatoes, onions, tomato
sauce and bay leaves. Patlcan kebab, 'aubergine kebab' Special
kebap meat marinated in spices and served witheggplant(aubergine),
hot pide bread and a yogurt sauce.[12] Ramazan kebab,
'Ramadankebab' Meat mixed with yogurt, tomato and garlic stuffed
with fresh mint or garnish on Pide bread. i kebab Prepared with
fish, lamb or chicken meat on thin metal or reed rods,
grilled.[11][12] i tavukorTavuk iYogurt-marinatedchicken grilled on
a stick[12] Sivas kebab Associated with theSivasregion, similar to
Tokat kebab but especially lamb ribs are preferred and it also
differs from Tokat kebab on the point that there are no potatoes
inside. Susuz kebap, 'waterless kebab' Cooked after draining excess
fluid from the meat rubbed with salt and cinnamon in saucepan. Tala
kebab, 'sawdust kebab' Diced lamb, mixed with grated onions, brown
meat mixed with flour dough. Tandr kebab, 'tandoor kebab' Lamb
pieces (sometimes a whole lamb) baked in an oven called atandr,
which requires a special way of cooking for hours. Served with
bread and raw onions.[11] Tas kebab, 'bowl kebab' Stewed kebab in a
bowl, beginning with the cooking of the vegetables in butter
employing a method calledyaga vurmak, ("butter infusion"), before
the meat itself is cooked in the same grease. Testi kebab,
'earthenware-jug kebab' Ingredients are similar tomlek kebab,
prepared in atestiinstead of agve, generally found in Central
Anatolia and the Mid-Western Black Sea region. Tokat kebab
Associated with theTokatregion, it is made with veal marinated in
olive oil, aubergine, tomatoes, potatoes, onion, garlic and
specialpitabread. Urfa kebab fromUrfa, similar to Adana kebab, but
not spicyFish[edit]
Istavrit on display at a fish market.Turkey is surrounded by
seas which contain a large variety of fish. Fish are grilled, fried
or cooked slowly by thebuulama(poaching) method.Buulamais fish with
lemon and parsley, covered while cooking so that it will be cooked
with steam. The termpilkiis 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 (iroz), canned, salted or pickled
(lkerda). Fish is also cooked in salt or in dough in Turkey. Pazda
Levrek is a seafood speciality which consists ofsea basscooked
inchardleaves. In fish restaurants, it is possible to find other
fancy fish varieties likebalk dolma(stuffed fish),balk
iskender(inspired by Iskender kebab), fishballs or fish en
papillote.Fish soupprepared with vegetables, onion and flour is
common in coastal towns and cities. InIstanbul'sEminnand other
coastal districts, grilled fish served in bread with tomatoes,
herbs and onion is a popular fast food. In the inner parts of
Turkey,troutalabalkis common as it is the main type of freshwater
fish. Popular seafood mezes include stuffed mussels, friedmusseland
friedkalamar(squid) withtaratorsauce.Popular sea fishes in Turkey
include:anchovyhamsi,sardinesardalya,bonitopalamut,gilt-head
breamupraoripura,red mulletbarbun(ya), sea
basslevrek,whitingmezgit(allied to the cod fish)
orbakalyaro,swordfishkl,turbotkalkan,red
pandoramercan,trana,istavritandwhite
grouperlagos.[13]Desserts[edit]
Baklavais prepared on large trays and cut into a variety of
shapes
Stla, orrice pudding.
Pumpkin dessert
A display ofTurkish delightinIstanbulOne of the world-renowned
desserts of Turkish cuisine isbaklava. Baklava is made either with
pistachio or walnut. Turkish cuisine has a range of baklava-like
desserts which includebiyet,blbl yuvas,saray sarmas,stl nuriye,
andsar burma.Kadaif('Kadayf') is a common Turkish dessert that
employs shredded yufka. There are different types ofkadaif: tel
(wire) orBurma(wring) kadayf, both of which can be prepared with
either walnut or pistachio.Although carrying the label
"kadayf",ekmek kadayfis totally different from "tel kadayf"
(see[1]).Knefeandekmek kadayfare rich in syrup and butter, and are
usually served withkaymak(clotted/scrambled butter). Knefe contains
wire kadayf with a layer of melted cheese in between and it is
served hot with pistachio or walnut.Among milk-based desserts, the
most popular ones aremuhallebi,su muhallebisi,stla(rice
pudding),kekl,kazandibi(meaning the bottom of "kazan" because of
its burnt surface), andtavuk gs(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 ishaytal, which consists of pieces of
starch pudding and ice cream (or crushed ice) put in rose water
sweetened with syrup.Helva(halva):un helvas(flour helva is usually
cooked after someone has died),irmik helvas(cooked with semolina
and pine nuts),yaz helvas(made from walnut or almond[14]),tahin
helvas(crushed sesame seeds),kos helva,pimaniye(floss halva).Other
popular desserts include;Revani(with semolina and
starch),ekerpare,kalburabasma,dilber duda,vezir parma,hanm
gbei,kemalpaa,tulumba,zerde,hmerim,paluze,irmik
tatls/peltesi,lokma.Gllais a dessert typically served at Ramadan,
which consists of very thin large dough layers put in the milk and
rose water, served with pomegranate seeds and walnut. 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.Aurecan 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 Arkand contained seven different
ingredients in one dish. All the Anatolian peoples have cooked and
are still cooking aure especially during the month of Muharrem.Some
traditional Turkish desserts are fruit-based:ayva
tatls(quince),incir tatls(fig),kabak tatls(pumpkin),elma
tatls(apple) andarmut tatls(pear). Fruits are cooked in a pot or in
the oven with sugar, carnation and cinnamon (without adding water).
After being chilled, they are served with walnut or pistachio
andkaymak.Homemade cookies are commonly calledkurabiyein Turkish.
The most common types areacbadem kurabiyesi(prepared only with egg,
sugar and almond),un kurabiyesi(flour kurabiye) and cevizli
kurabiye (kurabiye with walnut). Another dough based dessert isay
rei.Tahin-pekmezis a traditional combination especially in rural
areas. Tahin issesame pasteand pekmez 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 (walnut)
sucuk(named after its sucuk/sujuk like shape, also known
asChurchkhelain Circassian region) andpestil(fruit pestils) are
among other common sweets.Marzipanbadem ezmesiorfstk ezmesi(made of
ground pistachio) is another common confection in Turkey.Another
jelly like Turkish sweet ismacun.Mesir macunuofManisa/zmir(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 Topkap
under the control of the chief doctor "hekimba" and pharmacists of
the Palace who used those herbs for preparing special types
ofmacunandsherbet.[15]Tavuk gsis a Turkish style milky pudding with
chicken breast.There are also several types of ice creams
basedsaleppowder orCornstarchwithRose watersuch asDondurma(Turkish
gum ice cream), dried fruit ice cream, ice cream rose petals.Dried
fruit, used in dolma, pilav, meat dishes and other desserts is also
eaten with almonds or walnuts as a dessert. Figs, grapes, apricots
are the most widespread dried fruits.Kaymak(clotted cream-butter)
is often served with desserts to cut the sweetness.Turkish
teaorTurkish coffee, with or without sugar, is usually served after
dinner or more rarely together with
desserts.Beverages[edit]Alcoholic beverages[edit]See also:Turkish
wineandAlcohol laws of Turkey
TurkishrakAlthough the majority of Turks profess the Islamic
religion,alcoholic beveragesare as widely available as inEurope.
However, some Turks abstain from drinking alcohol during the holy
month ofRamadan. There are a few local brands oflagersuch as
Bomonti, Marmara34 andEfes Pilsenand a large variety of
international beers that are produced in Turkey such as
Skol,Beck's,Miller,Foster's,CarlsbergandTuborg.There are a variety
of localwinesproduced by Turkish brands such asKavakldere, 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 Marmara Region,Pinot
noir,Adakaras,Papazkaras,Semillion,Kuntra,Gamay,Cinsault; in Aegean
Region,Carignane,alkaras,Merlot,Cabernet Sauvignon,Alicante
Bouschet; in Black Sea Region and eastern part of the
country,kzgz,Boazkere; in Central Anatolia,Kalecik
Karas,Papazkaras,Dimrit; in Mediterranean Region,Sergi
Karas,Dimrit. As for white wine, the grapes can be listed as
follows; in Marmara
Region,Chardonnay,Riesling,Semillion,Beylerce,Yapncak; in Aegean
Region,muscatandsemillion; in Black Sea Region,Narince; in Central
Anatolia,Emir,Hasandede(for further
infohttp://www.hayyam.com/uzumler/index.php). In addition to mass
production, it is quite popular to produce wine in private farms
and sell them in the locality. Visitors can find different "home
made" wines in Central Anatolia (Kapadokya/Cappadociaregion
-Nevehir), Aegean coast (SelukandBozcaada(an island in the Aegean
Sea)).Non-alcoholic beverages[edit]
Turkish tea; ay, served inKyrenia,Northern Cyprus.
A cup ofTurkish coffee;kahve, served inKyrenia,Northern
Cyprus.At breakfast and all day long Turkish people drinkblack tea.
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.Ayran(salty yogurt drink) is the most common cold beverage,
which may accompany almost all dishes in Turkey, except those with
fish and seafood.algam suyu(mild or hot turnip juice) is another
important non-alcoholic beverage which is usually combined with
kebabs or served together withrak.Bozais a traditional winter
drink, which is also known as millet wine (served cold with
cinnamon and sometimes withleblebi).Sahlepis 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
known.Sherbet(Turkisherbet,pronounced[ebet]) is a syrup which can
be made from any of a wide variety of ingredients, especially
fruits, flowers, or herbs. Examples include pear, quince,
strawberry, apple,cornelian cherry, pomegranate, orange, rose
petals, rose hips, or licorice and spices. Sherbet is drunk diluted
with cold water.In classical Turkish cuisine,hoaf(from
thePersian"Khosh-ab", meaning "fresh water") alternatively
accompanies meat dishes andpilav(pilaf).See also[edit]Food
portal
Baklava Gzleme Kadaif Kumpir Mangal Mant Pilaki Piyaz Turkish
coffee Turkish rak Turkish tea PiruhiRelated cuisines[edit] Iranian
cuisine Greek cuisine Balkan cuisine Central Asian cuisine
Levantine cuisine Middle Eastern cuisine Mongolian cuisine Ottoman
cuisine Caucasian cuisineReferences[edit]1. ^Nur lkin -i Taste of
Turkish cuisine2. ^Aarssen, Jeroen; Backus, Ad (2000).Colloquial
Turkish.Routledge. p.71.ISBN978-0-415-15746-9. Retrieved
2009-04-15.3. ^abEthnic Cuisine - Turkey by Terrie Wright Chrones4.
^Whiting, Dominic (2000).Turkey Handbook. Footprint Handbooks.
p.56.ISBN978-1-900949-85-9. Retrieved 2009-04-15.5. ^abc"Turkish
Cheeses". 06-02-2005. Retrieved 2007-12-076. ^abPerry, Charles."The
Taste for Layered Bread among the Nomadic Turks and the Central
Asian Origins of Baklava", inA Taste of Thyme: Culinary Cultures of
the Middle East(ed. Sami Zubaida, Richard Tapper), 1994. p. 89.7.
^abNTV MSNBC."Charles Perry:Baklava Trk tatlsdr"(in Turkish).
Retrieved 2009-03-31.8. ^abArab Studies Journal.Georgetown
University. 2001. p.115. Retrieved 2009-03-31.9. ^Marianna
Yerasimos - Ottoman cuisine10. ^Merriam-Webster Online - Dolma11.
^abcdefghijTurkish Cookeryby M.GnrISBN 975-479-100-712. ^abcdefThe
Complete Book of Turkish Cooking, A.Algar (1985)ISBN
0-7103-0334-313. ^English names for fish fromAlan
Davidson,Mediterranean Seafood, Penguin, 1972.ISBN 0-14-046174-414.
^Nevin Halc - Sufi cuisine15. ^Marianna Yerasimos, Ottoman
cuisineBibliography[edit] Budak, Sheyl,Antakya Mutfa, Hatay
2008,ISBN 9756058977 Antakya-cuisine with Sheyl Budak and 75 ladies
Grsoy, Deniz,Turkish Cuisine in Historical Perspective, Istanbul,
2006,ISBN 975-329-564-2. Halc, Nevin,Konya Yemek Kltr ve Konya
Yemekleri, Istanbul 2005,ISBN 975-6021-16-0. Halc, Nevin,Sufi
Cuisine,Saqi2005. Lambraki, Mirsini & Akn, Engin,Ayn Sofrada ki
lke, Trk ve Yunan Mutfa, Istanbul 2003,ISBN 975-458-484-2. Roden,
Claudia,A New Book of Middle Eastern Food, 2000, ISBN 0-14-04658-8.
avkay, Turgut,Halk Mutfamz Geleneksel Tatlarmzdan Semeler, Istanbul
2005,ISBN 975-98180-2-7. avkay, Turgut,Turkish Cuisine, Istanbul
2003,ISBN 975-285-114-2 nsal, Artun & St, Uyuyunca,Trkiye
Peynirleri, Istanbul,ISBN 975-363-755-1. nsal, Artun &
Silivrim, Kaymak,Trkiye'nin Yourtlar, Istanbul 2007,ISBN
978-975-08-1276-7. Yerasimos, Marianna,Osmanl Mutfa, Istanbul 2002;
published in English as500 Years of Ottoman Cuisine. Zubaida, Sami
& Tapper, Richard,A Taste of Thyme: Culinary Cultures of the
Middle East, London and New York, 1994 and 2000,ISBN
1-86064-603-4.External links
