Turkish cuisine
Turkish cuisine is one of the three best cuisines in the world (after French and Chinese) and is famous for its diversity and antiquity. In the famous Ottoman Empire, food was erected in a cult. In the palace of the Sultan in the XVII century. there were several hundred cooks, each specializing in cooking only one dish. Every day 10 thousand people fed in the palace, and as a sign of special mercy, baskets of food were sent to the noble townspeople.
Since then, food has occupied an important place in the life of every Turk. Dinner can last several hours.
Anatolia is a region often called the "bread basket of the world." Even now, Turkey is one of the seven countries in the world that produces enough food to feed all its citizens and export some agricultural products to other countries. The diversity of geographical zones in Turkey is so pronounced that in just two hours, a traveler can get from one geographical zone to another, with a corresponding change in landscape, temperature, humidity, altitude, flora and weather conditions. Turkish nature combines the features of three continents - Europe, Asia and Africa, which could not but affect the kitchen.
Located at the crossroads of Western and Eastern cultures, Turkish cuisine has absorbed the traditions of different peoples, and therefore will not leave anyone indifferent - the most tender meat, fresh vegetables and fruits and, of course, sweets famous all over the world - halva, Turkish delight, baklava, sorbets . In Turkey there is even a holiday of sweets Sheker-Bayram.
The most popular Turkish dish, kebab is meat cooked over an open fire. There are many types of kebabs in Turkey. If pieces of meat are strung on a skewer, you get shish kebab, and if you bake whole mutton carcass in the ground, it will be tandoor kebab. The most popular dining meal in Turkey is dener kebab. Lamb and beef flavored with spices are planted on a skewer and roasted on a fire in a vertical form. Finished meat is cut into thin layers and served with rice or wrapped with tomatoes, hot pepper and fried potatoes in thin pita bread. Did you recognize the familiar “shawarma”? Of course, the taste of Turkish dener kebab does not compare with it, because it is prepared from the meat of breeding sheep or gobies with the obligatory addition of spices.
The main dish can be kefte (minced meat, mixed with spices and eggs; served in the form of balls, both raw and fried).
Another traditional Turkish dish is Berek. Cheese, spinach, meat or fish and various greens are wrapped in the thinnest puff pastry.
An important place in Turkish cooking is given to soups, which are served for breakfast, lunch and dinner. The ability to make lentil soup is required from every Turkish woman and is tested before the wedding.
And a cup of strong coffee in Turkish or tea brewed in a special way, which is served in special small glasses, will finish the dinner.
Turkish cuisine is one of the three best cuisines in the world (after French and Chinese) and is famous for its diversity and antiquity. In the famous Ottoman Empire, food was erected in a cult. In the palace of the Sultan in the XVII century. there were several hundred cooks, each specializing in cooking only one dish. Every day 10 thousand people fed in the palace, and as a sign of special mercy, baskets of food were sent to the noble townspeople.
Since then, food has occupied an important place in the life of every Turk. Dinner can last several hours.
Anatolia is a region often called the "bread basket of the world." Even now, Turkey is one of the seven countries in the world that produces enough food to feed all its citizens and export some agricultural products to other countries. The diversity of geographical zones in Turkey is so pronounced that in just two hours, a traveler can get from one geographical zone to another, with a corresponding change in landscape, temperature, humidity, altitude, flora and weather conditions. Turkish nature combines the features of three continents - Europe, Asia and Africa, which could not but affect the kitchen.
Located at the crossroads of Western and Eastern cultures, Turkish cuisine has absorbed the traditions of different peoples, and therefore will not leave anyone indifferent - the most tender meat, fresh vegetables and fruits and, of course, sweets famous all over the world - halva, Turkish delight, baklava, sorbets . In Turkey there is even a holiday of sweets Sheker-Bayram.
The most popular Turkish dish, kebab is meat cooked over an open fire. There are many types of kebabs in Turkey. If pieces of meat are strung on a skewer, you get shish kebab, and if you bake whole mutton carcass in the ground, it will be tandoor kebab. The most popular dining meal in Turkey is dener kebab. Lamb and beef flavored with spices are planted on a skewer and roasted on a fire in a vertical form. Finished meat is cut into thin layers and served with rice or wrapped with tomatoes, hot pepper and fried potatoes in thin pita bread. Did you recognize the familiar “shawarma”? Of course, the taste of Turkish dener kebab does not compare with it, because it is prepared from the meat of breeding sheep or gobies with the obligatory addition of spices.
The main dish can be kefte (minced meat, mixed with spices and eggs; served in the form of balls, both raw and fried).
Another traditional Turkish dish is Berek. Cheese, spinach, meat or fish and various greens are wrapped in the thinnest puff pastry.
An important place in Turkish cooking is given to soups, which are served for breakfast, lunch and dinner. The ability to make lentil soup is required from every Turkish woman and is tested before the wedding.
And a cup of strong coffee in Turkish or tea brewed in a special way, which is served in special small glasses, will finish the dinner.
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