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
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
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
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
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
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
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)
Lahmacun (meaning dough arabic meat in Arabic) is a thinflatbread covered with a layer of spiced minced meat, tomato,pepper, onion or garlic.
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 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.
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
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.
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
A display of Turkish delight inĠstanbul one of the world -renowned desserts of Turkishcuisine is baklava. Baklava ismade either with pistachio orwalnut
Other popular deserts include; Revani, ġekerpare, aburabasma, dilberdudağı, vezir parmağı, kemalpaĢa, tulumba, zerde, höĢmerim, irmik, lokma
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
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.