Turkish food

2,213 views

Published on

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
2,213
On SlideShare
0
From Embeds
0
Number of Embeds
181
Actions
Shares
0
Downloads
60
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Turkish food

  1. 1. Turkish cuisine is largely theTurkish cuisine is largely theheritage of Ottoman cuisheritage of Ottoman cuisineine,,which can be described as awhich can be described as afusion and refinement offusion and refinement ofCentral Asian, Middle EasternCentral Asian, Middle Easternand Balkan cuisinesand Balkan cuisines..Turkish cuisine has in turnTurkish cuisine has in turninfluenced those and otherinfluenced those and otherneighbouring cuisines,neighbouring cuisines,including that of westernincluding that of westernEurope.Europe.
  2. 2. YUSUF HAS HACİB KAŞGARLIYUSUF HAS HACİB KAŞGARLIMAHMUDMAHMUDYusuf Has Hacib and Kaşgarlı MahYusuf Has Hacib and Kaşgarlı Mahmud who are the greatest Turkish writers in themud who are the greatest Turkish writers in the11th century11th century gave us very detailed information on Turkish cuisinegave us very detailed information on Turkish cuisine.. YusufYusuf Has HacipHas Hacip gave most of his attention to the preparation of feasts, and whatgave most of his attention to the preparation of feasts, and whatshould be served at such feasts; he also addressed Turkish table etiquette in the 11thshould be served at such feasts; he also addressed Turkish table etiquette in the 11thcentury among young and old.century among young and old. As for KaşgarlıAs for Kaşgarlı MahmudMahmud, he introduces us to 11th century Turkish cuisine from the, he introduces us to 11th century Turkish cuisine from theaspects both of space as well as its material culture, and also provides information,aspects both of space as well as its material culture, and also provides information,sometimes very detailed, on various dishes and their preparation.sometimes very detailed, on various dishes and their preparation.
  3. 3.  TTutmaç, which heads theutmaç, which heads theAnatolian Selçuk and OttomanAnatolian Selçuk and Ottomankitchens registers, was the Turks’kitchens registers, was the Turks’most famous dish in the 11thmost famous dish in the 11thcentury.century. TTutmaç is still made today inutmaç is still made today invarious parts of Anatolia.various parts of Anatolia. At the top of the list of other foodsAt the top of the list of other foodswas certainly meat and meatwas certainly meat and meatdishes. In the 11th century, Turksdishes. In the 11th century, Turksatatee mostly mutton.mostly mutton.
  4. 4.  With a long history, the Turks have a rich culinary culture.With a long history, the Turks have a rich culinary culture.This wealth is evident in the rich variety of foods. InThis wealth is evident in the rich variety of foods. Inaddition, patterns of behavior have developed in relationaddition, patterns of behavior have developed in relationto all foods and drinks.to all foods and drinks. Vegetables dishes are very important for Turks.Vegetables dishes are very important for Turks. AAvegetable dish can be a main course in a Turkish meal.vegetable dish can be a main course in a Turkish meal.Spinach, leek, string bean and artichoke with olive oil areSpinach, leek, string bean and artichoke with olive oil areamong the most widespread dishes in Turkey.among the most widespread dishes in Turkey.
  5. 5.  Mercimek köfte, although being named köfte, does not contain any meat.Mercimek köfte, although being named köfte, does not contain any meat.Instead, red lentil is used as the major ingredient together with spring onion,Instead, red lentil is used as the major ingredient together with spring onion,tomato paste etc.tomato paste etc. Imam bayildi is a version of karnıyarık with no minced meat inside. It can beImam bayildi is a version of karnıyarık with no minced meat inside. It can beserved as aserved as a appetizersappetizers as well.as well. Fried eggplant and pepper is a common summer dish in Turkey. It is servedFried eggplant and pepper is a common summer dish in Turkey. It is servedwith yoghurt or tomato sauce and garlic.with yoghurt or tomato sauce and garlic. Mücver is prepared with grated squash, egg, onion, dill and cheese andMücver is prepared with grated squash, egg, onion, dill and cheese andflour. It can be either fried or cooked in the ovenflour. It can be either fried or cooked in the oven..
  6. 6.  In addition In Turkish cuisine the dolmas are famous.In addition In Turkish cuisine the dolmas are famous.The best known isThe best known is ‘’‘’ Stuffedgrape LeavesStuffedgrape Leaves’’’’..
  7. 7.  Homemade food is a must for Turkish people. Although the newlyHomemade food is a must for Turkish people. Although the newlyintroduced way of life pushes the new generation to eat out, Turkishintroduced way of life pushes the new generation to eat out, Turkishpeople generally prefer to eat at home.people generally prefer to eat at home. A typical meal starts with soup , followed by a dish made with vegetablesA typical meal starts with soup , followed by a dish made with vegetablesor legumes boiled in a pot , then rice or bulgur pilaf in addition of a salador legumes boiled in a pot , then rice or bulgur pilaf in addition of a salador cacık (made from diluted yogurt and minced cucumbers).or cacık (made from diluted yogurt and minced cucumbers). Another typical meal is dried beans cooked with meat or pastırma mixedAnother typical meal is dried beans cooked with meat or pastırma mixedor eaten with rice pilav and cacık.or eaten with rice pilav and cacık.
  8. 8. In generally, we observe the following characteristics in Turkish foods:In generally, we observe the following characteristics in Turkish foods: Nomadism and the agricultural economic structure have affected TurkishNomadism and the agricultural economic structure have affected Turkishfood.food. Foods exhibit variety according to our country’s geographical regions.Foods exhibit variety according to our country’s geographical regions. Foods generally exhibit differentiation according to families’ socioeconomicFoods generally exhibit differentiation according to families’ socioeconomiclevel.level. The variety of foods is indicative of reciprocal influence with other cultures.The variety of foods is indicative of reciprocal influence with other cultures. Our cuisine is influenced by our religious structure, norms and values.Our cuisine is influenced by our religious structure, norms and values. Eating habits display a certain degree of differentiation according to gender.Eating habits display a certain degree of differentiation according to gender.
  9. 9.  Turks love eating and relishing food. Feast-like meals are not out of the ordinary inTurks love eating and relishing food. Feast-like meals are not out of the ordinary ina Turkish home. If you are present in a Turkish home for breakfast, lunch or dinner,a Turkish home. If you are present in a Turkish home for breakfast, lunch or dinner,the variety and the effort put into preparing the table will be very evident. In Turkey,the variety and the effort put into preparing the table will be very evident. In Turkey,having people over for dinner or a tea party is a very common and frequent traditionhaving people over for dinner or a tea party is a very common and frequent traditionwhich involves socializing. It is part of the society, the culture and tradition.which involves socializing. It is part of the society, the culture and tradition.
  10. 10.  Have you ever heard of Shish Kebab ? Pieces of lamb grilled overHave you ever heard of Shish Kebab ? Pieces of lamb grilled overcharcoal...A delicious Turkish dish, well known by people who have visitedcharcoal...A delicious Turkish dish, well known by people who have visitedIstanbul...Istanbul...
  11. 11.  What about Döner Kebab ? A roll of lamb on a vertical skewerWhat about Döner Kebab ? A roll of lamb on a vertical skewerturning parallel to a hot grill...A typical Turkish dish..turning parallel to a hot grill...A typical Turkish dish..
  12. 12.  Turkish Yoghurt...Other specialties ;Pilav and DolmaTurkish Yoghurt...Other specialties ;Pilav and DolmaThe name given to grape leaves,or green peppers stuffed with rice andThe name given to grape leaves,or green peppers stuffed with rice andspices might not be familiar to you...spices might not be familiar to you...
  13. 13.  But Turkish Turkish Delight and Baklava famous in worldwide.But Turkish Turkish Delight and Baklava famous in worldwide.
  14. 14. HACI BAYRAM ANADOLU IMAMHACI BAYRAM ANADOLU IMAMHATIP HIGH SCHOOLHATIP HIGH SCHOOLANKARA TURKEYANKARA TURKEY

×