The history of Turkish cuisine goes back centuries. It is based on the culinary traditions of the Turkic nomadic tribes. It was influenced by the cuisines of other nations: Greek, Arab, Balkan, Caucasian, etc. Some Turkish dishes bear the imprint of Islam. In this country, as in other Islamic states, there are special regulations regarding food and the process of its preparation.
Top 10 must-try Turkish dishes
Features of the Turkish table
The national cuisine is distinguished by a large number of flour dishes. Turks eat pies, various types of bread, biscuits. Bread must be present on the table without fail. Popular types of bread are pita (flatbread), ekmek (white bread), simit (bagels with sesame seeds), lahmajun (pizza).
Many dishes are kebab-based. By this name, the Turks mean roasted meat. You can make a wide variety of dishes from it. In the morning, Turks usually drink tea and eat white bread with feta cheese, olives, cucumbers and tomatoes. Jam and honey are also served on the table. For quick bites, they use baked or fried corn and sesame bagels.
Residents of the southeastern part of Turkey are not very active in consuming vegetable dishes, preferring light snacks and meat dishes to them. The most famous kebab dish is doner kebab. Today he presents a flatbread cut in half. Meat, sauces and vegetables are added inside the flatbread.
Iskender kebab is popular. This is lamb in tomato sauce, cut into thin slices. It is served with small pieces of flatbread, yoghurt and ghee. The traditional meat dish is shish-kebab - lamb roasted on a spit with bell peppers and tomatoes. Pepperoni is present on tables throughout the country. These are green or red peppers. Spicy pepperoni are green in color. Dry and ground pods are used as a seasoning.
Culinary traditions
The taste features of Turkish cuisine are clearly manifested in the manufacture of cold dishes from vegetables. Spinach, artichokes and carrots are served as snacks. They are seasoned with olive oil and lemon juice. Eggplant with meat and dolma have an unsurpassed taste. Onions and garlic are considered important ingredients in the kitchen. The garnish is prepared mainly from zucchini, eggplant and okra.
Turkish dishes are often complemented by walnuts, pistachios, raisins, which give them a unique taste. Lemon juice is sometimes substituted with pomegranate seeds to add a sour taste. Some dishes are made with sheep's cheese.
Cold and hot snacks are called meze. Cold creams include yogurt-based creams. On hot days, the Turks drink ayran, a fermented milk drink that is salted yogurt diluted with water.
