What is Traditional Turkish Cuisine? What are the Features of Traditional Turkish Cuisine? What dishes are in Traditional Turkish Cuisine? Which desserts are found in Central Anatolian cuisine? here is their answer…. What are the Features of Traditional Turkish Cuisine?
Turkish cuisine, which is one of the few cuisines in the world (Chinese Cuisine, Italian Cuisine, French Cuisine, and Mexican Cuisine), is the national cuisine of Turkey. Turkish cuisine, which is the heir of Ottoman cuisine with its products that differ from region to region, has influenced the Balkan and Middle Eastern cuisines and has also been influenced by these cuisines. The new tastes that developed in the palaces of the Seljuk and Ottoman Empires in Turkish cuisine, whose diets were shaped according to the cultural, geographical, ecological, economic and historical process in which it was found, contributed significantly to the enrichment of this culture.
According to the flavor map covering 81 provinces, Turkey has a rich cuisine consisting of 2 thousand 205 kinds of local foods and beverages. Gaziantep is our city with the richest cuisine with 291 kinds of food, dessert and drink in Turkish cuisine.
From the point of view of national and regional development, when the advantages of Turkish cuisine are transformed into an economic opportunity, it is a reality that should not be overlooked that it will provide an important added value in the national and regional sense. Turkish cuisine differs from region to region. Many regions such as the Black Sea cuisine, the Southeastern cuisine, and the Central Anatolian cuisine have a rich food reservoir of their own.
This article is interesting, may you? Turkish Cuisine Culture with General Characteristics
Soups in Traditional Turkish Cuisine
Soup is an indispensable part of Turkish cuisine, especially in winter. Lentil Soup, Ezogelin Soup, Yoghurt Soup and Tarhana Soup are the most preferred soups. However, Turkish cuisine also includes numerous soups. Meats, Vegetables and legumes are often the main ingredients of soups. Broth, flour, yoghurt and vermicelli are used to turn these ingredients into soup.
It is widely believed that Tripe Soup is good for headaches caused by alcoholic beverages. Tripe restaurants, especially in cities, stay open until late and serve tripe soup to customers.
Arabaşı, Bahçıvan Soup, Fish Soup, Okra Soup, Bulgur Soup, Borek Soup, Fork Vaccine, Wedding Soup, Dürüm Soup, Sour Soup, Ezogelin Soup, Bean Soup, Anchovy Soup, Harput Soup, Dough Soup, Helle Vaccine, Herle Soup, Spinach Soup, Tripe Soup, Kale Soup, Peasant Soup, Preparation of Dry Tarhana, Mushroom Soup, Oğmaç Soup, Potato Soup, Tandoori Soup, Tarhana Soup, Chicken Noodle Soup, Toğga (Toyga) Soup, Tutmaç Vaccine, Thimble Soup, Dawn Soup, Vegetable Soup, Highland Soup, Green Lentil Soup
Meat Dishes in Traditional Turkish Cuisine
Most of the meat dishes in Turkish cuisine are kebabs, meatballs and juicy meat dishes. In Turkish cuisine, meat is prepared in 4 different ways:
- Grill method on wood or coal fire (Kebabs, grilled meatballs)
- Frying method (Roasting, fried meatballs)
- Oven method (Casts)
- Pot method (meat dishes cooked in a closed pot)
Kebabs are dishes that are usually eaten in restaurants and prepared by the grill method. Doner kebab and its derivative Iskender kebab, Adana kebab, Shish kebab, Urfa kebab are among the most popular kebabs. Meatballs are dishes made by kneading ground meat with breadcrumbs, onions and various spices. It can be grilled, baked, fried or served as a juicy meal. İnegöl Meatballs and Sultanahmet Meatballs are among the most popular meatballs throughout the country.
Juicy meat dishes include Casserole, Paper Kebab and various Types and Stews. There are also many fish, chicken and offal dishes in Turkish cuisine.
Vegetable Dishes in Traditional Turkish Cuisine
is a cuisine with a great variety in terms of vegetable dishes. Stuffed and stuffed vegetables, meat and vegetable dishes, fried vegetables and olive oil dishes are available in countless varieties.
Dolmas and wraps can be prepared both with and without meat (Yaci Dolma). Effect stuffed peppers contain ground beef, rice, onion and tomato paste. On the other hand, fake stuffing is made using rice, onions, currants and pine nuts. It is used to prepare cabbage and vine leaves wraps. The most commonly used vegetables for stuffing are peppers, zucchini, tomatoes, eggplant and onions.
Meat and vegetable dishes are prepared by cooking minced meat and pieces of meat alongside vegetables. There are many dishes available, including meaty beans, ribs, eggplant moussaka, meaty zucchini, meaty peas, meaty kinds, meaty lentils and chickpeas, meaty spinach, cabbage and leeks.
Many vegetables can be cooked by frying and grilling. Fried eggplant, fried zucchini, peppers, tomatoes, carrots and mackerel are among the most popular types of frying. In addition, olive oil dishes occupy a unique place in Turkish cuisine. These dishes are sometimes known as olive oil dishes, although they can also be prepared with other less expensive vegetable oils. Green beans with olive oil, bean stew, stuffed with olive oil, artichokes with olive oil and broad beans are among the dishes in this class.
Among the vegetables in Turkish cuisine, eggplant has a very special importance. Although eggplant is eaten as a vegetable in many countries of the world, it is not an exaggeration to consider Turkish cuisine as the cuisine with the most eggplant dishes in the world in terms of diversity. There are countless eggplant dishes in Turkish cuisine, including stuffed eggplant, fried, moussaka, rice, salad and grilled.
Types of Vegetable Meals in Traditional Turkish Cuisine:
Stuffed Peppers, Stuffed Groom, Stuffed Tomatoes, Stuffed Bread, Stuffed Sour, Winter Stuffed Sour, Stuffed Zucchini, Stuffed Celery, Stuffed Cabbage, Stuffed Leeks, Stuffed Onions, Stuffed Zucchini Flowers, Stuffed Eggplant with Chickpeas,
Stuffed Quince with Molasses, Stuffed Eggplant, Stuffed Quince with Sugar, Stuffed Turnip, Stuffed Leaf, Stuffed and Wraps, Alinazik, Fresh Beans with Meat, Bean Dible (rice beans with olive oil), Hünkar Begendi, Zucchini Loved, Zucchini Moussaka, Cauliflower Moussaka, Minced Peas, Minced Kapuska, Winter Spice, Eggplant Moussaka, Eggplant with Vinegar, Leek with Vinegar, Seasoned Meat Leek, Celery with Olive Oil, Leek with Olive Oil, Fresh Beans with Olive Oil, Turnips with Olive Oil, Artichokes with Olive Oil, Carrots with Olive Oil, Mushroom Flavor, Olive Oil Apples , Karnıyarık, Spinach with Minced Meat, Mücver, Meat Dried Okra, Beans with Meat, Casserole, Red Kidney Beans with Olive Oil, Chickpeas with Meat, Lentil Meatballs, Spinach Head with Lentils, Zucchini with Lentils, Green Lentil Plate, Baked Beans with Pastrami, Eggplant with Meat