Turkish cuisine

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A brief presentation about the food coomonly consumed in Turkey.

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Turkish cuisine

  1. 1. 2011 2013
  2. 2. Soups are a must for winter meals. While many different ingredients can be used, the favourite ones are lentils, tomatoes and rice. One of the traditional soups is tarhana which is composed of many vegetables (onion, pepper, tomatoes etc.), flour, yeast, yogurt etc. Traditionally, it is prepared in bulk and then dehydrated and stored for a year or more. The exact composition of tarhana differs from region to region in Turkey.
  3. 3. Appetizers are not a normal part of Turkish cuisine, but if Turks are drinking raki, they will eat meze, served in small dishes. These are similar to tapas and can be all kinds of preserved fish, seafood and vegetables. Cold mezes are served at the begining and followed by the hot ones such as small boreks or fried seafood.
  4. 4. Meat dishes are usually cooked in the pot with different vegetables. Grilling is also a very common way of preparing meat. In the past lamb was the main meat favoured by Turks. Today, with a healthy diet in fashion, veal is more commonly served. Chicken and turkey products are also an important part of the daily diet.
  5. 5. Fish is not as abundant as it used to be, but still it’s possible to find fresh and delicious fish in major cities and in seaside towns. In Turkish cuisine, fish is usually grilled or fried, and served with lemon juice rather than more elaborate sauces.
  6. 6. Desserts are very important to Turks, many of whom feel a meal is incomplete without them. While not unique to Turkey, baklava is the country's best known dessert; Gaziantep baklava is particularly prized. Turkish cuisine offers a number of other pastries, most of which feature walnuts or pistachios. Milk desserts are also very famous in Turkish culture, as are fruit-based desserts (quince and fig are common incredients). Yogurt, bulgur, tarhana (spiced and dried yogurt) and yufka (filo pastry) are very important ingredients of Turkish cuisine.
  7. 7. In Turkish cuisine, manti is a very traditional meal. Although there are many different variations of manti -in terms of shape and way of serving- the most praised type of manti is known as Kayseri Mantisi (a special kind of manti belongs to Kayseri which is a city of Turkey). The characteristics of Kayseri Manti are that it is very tiny and it is served with yoghurt, oil (caramelized with tomato paste) and seasonings. Manti is made from shredded meat of quail or chicken in some regions of Turkey.
  8. 8. Alcoholic raki comes close to being the national drink. Similar to Greek ouzo, it has a less syrupy taste, so it is not only good as an aperitif, but it accompanies the mezzes and fish perfectly as well. A good meal is usually sealed with Turkish coffee, often accompanied with Turkish Delight, known to Turks as lokum. Tea is also served after meals.
  9. 9. Two different types of kettles are used to make the Turkish black tea. They are a big one and a small one. The big kettle must be made out of metal and the small one should be made out of metal or ceramic. First fill the big kettle with water and place it on the stove. Then put the black tea into the small kettle and place the small kettle on top of the big kettle. Light the stove. While the water is boiling in the big kettle, the small kettle will be warmed as well. After the water boiled, you should put this water in the small kettle where there you have the black tea. The tea will be ready and cooked in 15 minutes. You will observe this when the tea stays at the bottom of the kettle and this means that the tea can be served. In Turkey black tea is generally drank in special glass cups as a Turkish tradition rather than mugs. Making Turkish black tea like the Turks
  10. 10. Turkish coffee is a traditional drink made from Arabian Mocha beans in a brass or copper pot called cezve. The added sugar during brewing results in a sweet, syrupy drink. Turkish coffee is brought to a boil three times. Place 2 teaspoons of coffee and 1 teaspoon of sugar in the cezve. Add 1/4 cup water for each demitasse ( the small cups used for traditional Turkish coffee as shown in the picture across). Stir to dissolve sugar. As the coffee boils, foam will rise to the rim of the cezve. Then pour the coffee into demitasse cups.
  11. 11. In Turkey we would say: that means "Good Appetite" or "Enjoy Your Meal’’

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