for Comenius project

1. TURKISH FOOD CULTURE
Hello I want to talk about our traditional foods. We have lots of different
traditional foods. Every region has its own food. These foods are affected by the
climate. For instance in the Egean Region people cook vegetables and fruits
however in the Eastern part people cook meat and cereals and in the Black Sea
Region people drink lots of tea and eat corn and in the Mediteranean Region
people eat sevile orange and bananas a lot.
Turkish cuisine, Turkey's national cuisine. Turkish cuisine is the heir to the
Ottoman culture and cuisine influenced by Balkan and Middle Eastern cuisines
have influenced both of these. In addition, the Turkish cuisine varies from region
to region. Black Sea cuisine, Southeast cuisine, in many regions, such as the
Central Anatolian cuisine have their own rich food compartment.
Pastries: mantı ,lahmacun,börek,pide
Meat Dishes:kebab,döner,çiğköfte,fish,poultry, offal products
Soups: Lentil soup, Ezogelin soup, Yogurt soup, Tarhana soup, Tripe soup
Vegetable dishes: karnıyarık,yaprak sarma,dolma
Beverages: Turkish coffee, turnip juice, Boza, şerbet,ayran
Desserts: Baklava, keşkül, kazandibi, muhallebi, sütlaç, güllaç, kadayıf,
helva, aşure, lokum
Ahmet Hamdi Çelik
7th Class