Rooted and Rich Turkish Cuisine
The most beautiful Turkish dishes of our time date back to prehistoric times. Turks led a nomadic life for a very long time, especially in Central Asia, and started to have a great agricultural culture from the 5th century. The Turks interacted with countries such as Iran, India and China as they lived tribal life and established scattered states. This interaction has had its share in terms of Turkish cuisine dishes. Turkish food names contain many different words just thanks to these interactions.
such as meals.
Turkish dishes and recipes have come to the present day by increasing and developing. All these recipes and dishes are part of our culture. Although Turkish dishes seem easy, they are more difficult and complex than many other cultures and countries. Looking at today, Turkish dishes and regions are quite different.
For example: On the west side, dishes made of herbs and various herbs are common. In the Black Sea, Aegean and Marmara regions, seafood and fish are consumed in abundance. In the Central and Eastern Anatolian regions, pastries and cereals are frequently consumed. The climate and lifestyle of course also affected the cuisine.
Meatless Turkish food means dishes made from foods that contain more legumes, grains and vegetables. As an example of these,
and many more dishes.
Olive oil is one of the oils frequently used in cooking in our country. It is mostly consumed in Aegean and Mediterranean side. There are 4 types of riveria: extra virgin, natural and refined. Of these, extra virgin is the purest and can be consumed for breakfasts. Refined is the worst because it has been processed.
can be displayed. If you have noticed, olive oil dishes can be made from almost any vegetable, especially root vegetables.
It is the favorite dish of even people who have traveled, seen and tasted many different flavors of food. The yoghurt with garlic on it, the sauce with tomato paste, is almost the name of harmony. For those who are wondering how to prepare ravioli, which is the king of pastries, is a must-see recipe.
Who can say no to lahmacun with lots of onions and parsley, you can eat it in the kebab shops on the streets, in the restaurants you call the most luxurious, and the best thing is you can make it yourself. You can visit this recipe to make a healthy, familiar lahmacun at home, and perhaps to spend a nice evening with your loved ones. If you have a lot of foamy buttermilk with it…
Börek is one of the most popular dishes of this country. Because it is both practical and satisfying, students; It is indispensable for housewives because of its dazzling in these days. If there is cheese in it, it ceases to be a pastry.
Baklava, indispensable for holidays, the only address of sincerity, the gift of home visits, a flavor that diabetics cannot resist; in our lives for years. Some like walnuts, some like pistachios, everyone has their own recipe for it, but the most popular one is definitely made at home.
It is the most consumed dessert after iftar in Ramadan. The reason is that it is quite light. The milk in it facilitates digestion, and the sugar sweetens the mouth. It is one of the most traditional dishes. It is made and consumed frequently in our country. It is indispensable for milk dessert lovers.
It is perhaps one of the most delicious flavors our ancestors left us. It can be both with meat and with olive oil, and there are different recipes according to the regions. It has a taste that appeals to wide audiences and countries. Almost everyone enjoys it, and those abroad miss their mother’s famous wraps. Here we are talking about a taste that smells like history.
It’s a sign of mastery. If you’re making rice one by one, you know this business. Of course, it’s a bit of an exaggeration, but making rice is really hard work, not everyone can do it. This recipe can be your road map for those who think that I have not been able to keep the consistency until now.
Kebab is the only dish that does not fall into the mouth of almost every tourist who comes to our country. The preparation of kebab is not as easy as in every mouth. It takes a bit of effort, but in the end, a great taste emerges. Beyti kebab is one of these great delicacies. A recipe that those who try will not regret.
There is a fact that Hatay is one of the provinces with the most traditional flavors of our country. The biggest proof of this is that Kunefe is a flavor that has spread all over the world for years, and even contributed to making Hatay one of the best gastronomic cities in the world. The cheese in between gets long and not everyone can do it well.
For this reason, our elders said, “A coffee has forty years of memory”. It has also been a nightmare for some girls to want a girl, but there is a truth that every coffee lover has a special place. Sometimes you set up a warm environment with a piece of chocolate, sometimes with a Turkish delight. The drink of happiness.
It is one of the favorites of every breakfast. Some make it harder and denser, some leave it more runny, and the bread will be eaten by browning. In many recipe books, it takes its first place among Turkish dishes. Those who love eggs and menemen will also admire potatoes with this recipe.
It is indispensable for many days for housewives. Lemon is squeezed on it, placed between lettuce and eaten with pleasure. It also smells of history, its construction dates back to ancient times. Bulgur adds a different flavor, lentils add a different flavor.