TURKİSH EATİNG HABİTSDörtyol Anatolian Teacher Training School
Türk mutfağı yemek kültürü bakımından çok zengin veçeĢitlidir.ġimdi bunların birkaçına göz atalım.Türk mutfağı yemek kültü...
BREAKFAST
A typical Turkish breakfast consists ofcheese, butter, olives, eggs, tomatoes,cucumbers. green peppers. Reçel (jam/Marmela...
Eggplant (Turkish: patlıcan) has a special place in theTurkish cuisine. Ġt is combined with minced meat inkarnıyarık… Ġn a...
A Turkish Meal usually starts with a thin soup(çorba). Soups are usually named after theirmain ingredient, the most of com...
SOUPS
PASTRĠESTurkish cuisine has a range of savoury and sweet pastries.Dough based specialities form an integral part of tradit...
Börek is the general name forsalty pastries made with yufka(phyllo dough) which consists ofvery thin layers of dough.BÖREK...
Kol Böreği is another well known type of börek that takes its name from itsshape, as do fincan (coffe cup), muska (talisma...
Gözleme is a food typical in rural aeas, made of lavash bread orphyllo dough folded around a variety of fillings such as s...
ETLİ PiDELER
Lahmacun (meaning dough arabic meat in Arabic) is a thinflatbread covered with a layer of spiced minced meat, tomato,peppe...
Pilaf: streamed rice dish often with meat, shellfish or vegetables ina seasoned broth.
Mantı with youghurt and garlic,Spiced with red pepper powderAnd meltedbutter.
DOLMADolma is a verbal noun of the Turkish verb dolmak ‘to be stuffed(orfilled)’. And means simply ‘stuffed thing’. Dolma ...
Dolma and Sarma
Turkey is surroundedby seas whichcontain a largevariety of fish. Fishare lemon andparsley grille, fried orcooked slowly by...
KEBABSAdana Kebap is served especially around Adana
Other Traditional KebabsĠskender kebab served in Bursa
ġiĢ Kebab (ġiĢ, prononced ‘shish’, means skewer inTurkish) consists of maritaned chicken or lamb meat.
CAĞ KEBABI
Beyti Kebabı
Kuyu Kebabı Kuzu ÇevirmeTesti Kebabı
DÖNERDöner is being slicedDürüm
Kadaif (Kadayıf) is a common Turkish dessert that employsshredded yufka. There are different kadayıf. Tel (wire) orburma (...
A display of Turkish delight inĠstanbul one of the world -renowned desserts of Turkishcuisine is baklava. Baklava ismade e...
Other popular deserts include; Revani, ġekerpare, aburabasma, dilberdudağı, vezir parmağı, kemalpaĢa, tulumba, zerde, höĢm...
Güllaç is a Ramadandessert which consistsof very thin large doughlayers put in the milk androse water, served withpomegran...
Other Milk Based SweetsSütlaçMuhallebi
LOKUM (Turkish Delight), which was eaten for digestion after meals and called‘’Rahat Hulkum’’ in the Ottoman era, is anoth...
There are also several typesof icecreas based sleeppowder or Cornstrach withrose water such asdondurma (Turjish gum icecre...
AND TURKĠSH DRĠNKSTurkish Coffee Turkish Teaġalgam LimonataMeyan ġerbetiġalgam
HATAYA ÖZGÜ YEMEKLER
TEPSĠ OR SĠNĠ KEBABI
ORUK
TUZDA TAVUK
TANDIR EKMEĞİ
Künefe is rich in syrup and butter and usually served with kaymak (clotted/scrambledbutter). Künefe contains wire kadayıf ...
THANKS FOR WİEVİNG
Turki̇sh eati̇ng habi̇ts
Turki̇sh eati̇ng habi̇ts
Turki̇sh eati̇ng habi̇ts
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Turkish Eating Habits

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Turki̇sh eati̇ng habi̇ts

  1. 1. TURKİSH EATİNG HABİTSDörtyol Anatolian Teacher Training School
  2. 2. Türk mutfağı yemek kültürü bakımından çok zengin veçeĢitlidir.ġimdi bunların birkaçına göz atalım.Türk mutfağı yemek kültürü bakımından çok zengin ve çeĢitlidir.
  3. 3. BREAKFAST
  4. 4. A typical Turkish breakfast consists ofcheese, butter, olives, eggs, tomatoes,cucumbers. green peppers. Reçel (jam/Marmelade), and honey usuallyconsumed on top of kaymak. Sucuk (SpicyTurkish sausage), pastırma, börek, simit,poğaça and even sooups can be taken asmorning meal in Turkey in variably, blacktea is served at breakfast. The Turkish wordfor breakfast, kahvaltı, means ‘’beforecoffee’’Sucuk PastırmaBörek
  5. 5. Eggplant (Turkish: patlıcan) has a special place in theTurkish cuisine. Ġt is combined with minced meat inkarnıyarık… Ġn a large number of mezes, side dishes, andmain courses- such as ĢakĢuka, patlıcan salatası (eggplantsalad, an eggplant puree/dip), patlıcan dolma (filledeggplant), Hünkar Beğendi (eggplant puree prepared withcheese and traditionally served with lamb stew),Ġmambayıldı, musakka-eggplant is the major element
  6. 6. A Turkish Meal usually starts with a thin soup(çorba). Soups are usually named after theirmain ingredient, the most of common typesbeing lentil, yoghurt yoghurt, or wheat (oftenmashed) called Lentil Soup and Tarhana Soupand Paça Soup, altough the latter also used tobe consumed as a nutritious winter meal.Before the popularisation of the typicalTUrkish breakfast, soup was the morning mealfor some people.TURKĠSH SOUPSYoghurt SoupTarhana SoupLentil Soup
  7. 7. SOUPS
  8. 8. PASTRĠESTurkish cuisine has a range of savoury and sweet pastries.Dough based specialities form an integral part of traditionalTurkish cuisine.The combination of domed metal sac and oklava/oklava(the TUrkish rod style rolling pin) enabled the invention of thelayered dough style used in börek (especially in su böreği, or‘water pastry’, a salty baklava-like pastry whith cheesefilling), güllaç and baklava.BaklavaBörek
  9. 9. Börek is the general name forsalty pastries made with yufka(phyllo dough) which consists ofvery thin layers of dough.BÖREKSu böreği, made with boiledyufka/phyllo layers, cheese andparsley, is the most frequentlyeaten.Sigara böreği (cigarette) isother traditional Turkish Böreks.Sigara BöreğiSu Böreği
  10. 10. Kol Böreği is another well known type of börek that takes its name from itsshape, as do fincan (coffe cup), muska (talisman), Gül böreği (rose) or SigaraBöreği. Other Turkish böreks include Poğaça is the label name for dough basedsalty pastries. Likewise çörek is another label name used for both weet and saltypastries.Kol Böreği Burma Böreği
  11. 11. Gözleme is a food typical in rural aeas, made of lavash bread orphyllo dough folded around a variety of fillings such as spinach,cheese and parsley, minced meat or potatoes and cooked on aalrge griddle (traditionally sac)
  12. 12. ETLİ PiDELER
  13. 13. Lahmacun (meaning dough arabic meat in Arabic) is a thinflatbread covered with a layer of spiced minced meat, tomato,pepper, onion or garlic.
  14. 14. Pilaf: streamed rice dish often with meat, shellfish or vegetables ina seasoned broth.
  15. 15. Mantı with youghurt and garlic,Spiced with red pepper powderAnd meltedbutter.
  16. 16. DOLMADolma is a verbal noun of the Turkish verb dolmak ‘to be stuffed(orfilled)’. And means simply ‘stuffed thing’. Dolma has a special place inTurkish cuisine. Ġt can be eaten either as a meze or a main dish. Ġt can becooked either as a vegetable dish or meat dish. Ġf a meat mixture is putin, it is usually served hot with yoghurt and spices such as oregano andred pepper powder with oil.
  17. 17. Dolma and Sarma
  18. 18. Turkey is surroundedby seas whichcontain a largevariety of fish. Fishare lemon andparsley grille, fried orcooked slowly by thebuğulama (poaching)method. Buğulama isfish with, coveredwhile cooking so thatit will be cookedsteam. Ġn Black Searegion fish areusually fried withthick corn flour.FĠSHES
  19. 19. KEBABSAdana Kebap is served especially around Adana
  20. 20. Other Traditional KebabsĠskender kebab served in Bursa
  21. 21. ġiĢ Kebab (ġiĢ, prononced ‘shish’, means skewer inTurkish) consists of maritaned chicken or lamb meat.
  22. 22. CAĞ KEBABI
  23. 23. Beyti Kebabı
  24. 24. Kuyu Kebabı Kuzu ÇevirmeTesti Kebabı
  25. 25. DÖNERDöner is being slicedDürüm
  26. 26. Kadaif (Kadayıf) is a common Turkish dessert that employsshredded yufka. There are different kadayıf. Tel (wire) orburma (wring) kadayıf, both of which can be prepared witheither walnut or pistachio.TURKĠSH DESSERTS
  27. 27. A display of Turkish delight inĠstanbul one of the world -renowned desserts of Turkishcuisine is baklava. Baklava ismade either with pistachio orwalnut
  28. 28. Other popular deserts include; Revani, ġekerpare, aburabasma, dilberdudağı, vezir parmağı, kemalpaĢa, tulumba, zerde, höĢmerim, irmik, lokma
  29. 29. Güllaç is a Ramadandessert which consistsof very thin large doughlayers put in the milk androse water, served withpomegranete seeds andwalnut.AĢure can be described as a sweet soupcontaining boiled beans, wheat and driedfruits. Sometimes cinnamon and rosewater is added when being served.According to legend, it was first cookedon Noah’s Ark and contained sevendifferent ingredients in one dish. All theAnatolian peoples have cooked and arestill cooking aĢure especially during themonth of Muharrem.GüllaçAĢure
  30. 30. Other Milk Based SweetsSütlaçMuhallebi
  31. 31. LOKUM (Turkish Delight), which was eaten for digestion after meals and called‘’Rahat Hulkum’’ in the Ottoman era, is another well known sweet/candy with arange of varieties.
  32. 32. There are also several typesof icecreas based sleeppowder or Cornstrach withrose water such asdondurma (Turjish gum icecream) dried fruit ice cream,ice cream rose petals.
  33. 33. AND TURKĠSH DRĠNKSTurkish Coffee Turkish Teaġalgam LimonataMeyan ġerbetiġalgam
  34. 34. HATAYA ÖZGÜ YEMEKLER
  35. 35. TEPSĠ OR SĠNĠ KEBABI
  36. 36. ORUK
  37. 37. TUZDA TAVUK
  38. 38. TANDIR EKMEĞİ
  39. 39. Künefe is rich in syrup and butter and usually served with kaymak (clotted/scrambledbutter). Künefe contains wire kadayıf with a layer of melted cheese in between and it isserved hot with pistachio or walnut.
  40. 40. THANKS FOR WİEVİNG

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