Turkish kitchen

The Turkish kitchen which profits from the Othoman heritage is with the hinge of Asian, Eastern and Mediterranean savors. Indeed, the Turkish kitchen is one of richest in the world. L has Turkish kitchen grew rich thanks to the migrations by the Turks during the centuries, of the Central Asia in Europe. Among the elements which the Turks brought from Central Asia the Yaourt and the Yufka appear (puff pastry - phyllo) which constitutes the base of the Baklava and of the Börek S .

By its geographical position which allows a climatic diversity, Turkey preserves the heterogeneous character of its kitchen. However, the traditions of a remote past are well preserved. Among the Turkish specialities most known one counts the Dolma , Döner and others Kebab S , Mantı , Beğendi , Börek/beurek , Pilav/pilaf , Baklava and Kadayıf . The Turkish kitchen is rich in pastes, meats, fish, vegetables and desserts.

Soups

  • Soup of Yoghourt to rice/corn; soups of yayla , buğday aşı

  • Soup of Ezo Gelin
  • Soup of Lens S
  • İşkembe
  • Paça

Entries (meze)

  • Barbunya

  • Cacık : cucumber with yoghourt, garlic, mint and dill;
  • Arnavut ciğeri (liver with Albanian): fried dice of liver of lamb, hot red pepper, onions;
  • Humus : chick-pea mashed potatoes ( nohut ) and sesame cream ( tahin );
  • Çiğ köfte (raw pellet): ox pellets believed with pepper;
  • Kokoreç : fried discs of intestine of sheep;
  • Çerkez tavuğu (chicken with the circassienne): chicken meat crushed mixed with yoghourt and nuts;
  • Patlıcan Salatası (eggplant salad): eggplant mashed potatoes roasted with yoghourt and garlic.
  • the Börek S are pastry makings salted filled with cheese (peynirli) , spinaches (ıspanaklı) , chopped meat (kıymalı) , sometimes of the potatoes (patatesli) ; they are often containing yufka (very fine kind of corn crepe resembling the brig S) and fried, but one finds also varieties which are cooked in water (known böreği) ; they are sold in pastry making or in named specialized establishments (yufkaci) ;
  • Kısır
  • İçli köfte
  • Haydari
  • Acılı ezme
  • Fava
  • Kalamar
  • Ahtapot salatası
  • Karides güveç

Dolma/Sarma

Dolma comes from the verb dolmak (to fill) in Turkish. The word dolma wants to say quite simply “stuffed”, “full”, “filled”. Sarma comes from the verb sarmak which wants to say “to pack”, “to surround” in Turkish. When the sheets of vegetables (vineleaves, cabbage, white beet) are used to prepare dolma , this dish is also called sarma .

Famous the stuffed Vineleaves to rice (or the bulgour) with or without meat, also called sarma , yaprak sarması in Turkey but more known under the name of Dolma . It can be eaten cold but can (see more in Turkey) be also eaten something hot like principal dish.

It is not possible to list all the receipts of dolma . However, the vegetables most commonly stuffed in the Turkish kitchen are the following: Vineleaf, Zucchini, Eggplant, Sweet pepper, White beet, Cabbage and Pumpkin. If the dolma (or sarma ) contains chopped meat, it is invariably been useful hot with yoghourt, dried mint, origan, green pepper and oil. The dolma with the olive oil includes/understands all the types of dolmas cooked without meat.

The joke used for the dolmas with the olive oil includes/understands Riz, Arachide S, black pepper, salt, powder of grooves, of the Menthe, the Persil, the dry fruits (grape or fig) and a great quantity of Oignon.

Another dolma , speciality of Turkey, is the Moule dolma. The moulds are filled with a mixture with rice and spices, in the coastal towns of the country.

In the Othoman kitchen , the combination of the fruits with meat and rice was frequent. The melon or Quince dolma appear for example in the kitchen of De luxe hotel. The dolma without meat is also called yalancı dolma in Turkish, which wants to say “false dolma”. It is a name of the Othoman time. The Othomans thought that the Dolma was to contain meat.

The Dolma can be one mézé or a principal dish in Turkey.

Kebabs

  • Kuzu şiş and Tavuk şiş : Şiş (shish) wants to say Turkish skewer. The meat of sheep or chicken is marinaded and cooked on fire.

  • Döner (kebab turning derived from the verb to turn, dönmek in Turkish): pieces of meat of sheep (most of the time but one also finds some with chicken) laid out on a large pin and roasted during long hours. This cooking causes to make the meat tender and goûteuse
  • İskender kebab : a version of döner kebap . The pieces are large like sheets. The meat sheets are placed on the Pide (almost all the kebabs are been useful with Turkish special bread: pide ). yoghourt, a tomato sauce and melting butter are added.
  • Çağ kebabı
  • Adana kebab
  • Urfa kebab
  • Patlıcanlı kebab : kebab with eggplants
  • Fıstıklı kebab
  • Heap kebabı
  • Orman kebabı
  • Testi kebabı
  • Ciğer Kebabı

Meats

  • Kuzu güveç

  • Ali nazik
  • Hünkar beğendi
  • Türlü
  • Külbastı
  • Elbasan tava
  • Çoban kavurma
  • Tandır
  • İncik
  • Karnıyarık
  • Musakka
  • Köfte

Pork-butchery

Poisson

Çupra , the Anchovy hamsi , the sardine sardalya , palamut , lüfer , the mullet barbun , levrek , the cod mezgit , the swordfish kılıç , the turbot kalkan , mercan , tırança , Lagos and shrimp is among fish consumed in Turkey.

The seafood which accompanies fish is the shrimps karides , the squids and the moulds.

Rice and pastes

  • Pilav : traditional white rice, the dish of the most frequent accompaniment in Turkey. However, there are special rice dishes like Etli pilav (rice with meat), Nohutlu pilav (rice with chick-peas), Acem pilavı (a special receipt of the Othoman time. Acem wants to say “Iranian” in Turkish. The ingredients include/understand white rice, water, meat of sheep crossed in cubes, onions, butter, pistachios, grapes, cinnamon), Iç pilav , özbek pilavı , etc
  • Bulgur pilavı : the Boulgour (bruised grain) is frequently used in the Turkish kitchen. Some Köfte S (particularly Içli köfte ) and mezes (for example Kısır ) is prepared with boulgour . The pilav with the boulgour is as common as rice in Turkey.

  • Mantı : the mantı can be described like the Turkish paste. Balls of pastes containing of the chopped meat and onion are pulps in water. A dish of mantı is always served with yoghourt, sumak (a kind of spice), origan, dry mint, green pepper, garlic and oil.

  • Börek : known böreği, kol böreği, talaş böreği, will sigara böreği, muska böreği , etc

  • Lahmacun
  • Pide :
  • Gözleme

Desserts

Desserts containing pastes and syrup

  • Baklava : the desserts of the family Baklava are sweetened pastry makings (the baklava contains a kind of syrup, not honey), formed with very thin puff pastry Yufka with Pistache or strewn Noix. The other desserts of the same family include/understand: şöbiyet, Bülbül yuvası, Saray sarma, Sütlü nuriye , etc
  • Kadayıf
  • Künefe
  • Ekmek kadayıfı
  • Hanım göbeği
  • Dilber dudaği
  • Kalburabasma
  • Vezir parmağı
  • Kemal Paşa
  • Tulumba
  • Lokma
  • şekerpare
  • Revani

Cookie factories

  • Kurabiyeler

  • Ay çöreği

Helva (S)

  • İrmik helvası
  • a helvası
  • Tahin Helvası
  • Yaz helvası (with nuts or almonds)
  • Kos helva
  • Pamuk helva
  • Pişmaniye

Confectionery

  • Lokum (Turkish delight): The lokum S are confectioneries containing sugar and of starch, powdered with sugar freezes and scented with the Eau of pink, which can contain Amande S, nuts, Pistache S. the Turkish delights with cinnamon or mint are also popular. They are regarded as one of the oldest known receipts of confectionery and are also consumed in certain countries.
  • Cezerye
  • Cevizli sucuk
  • Pestil
  • Macun

Desserts containing milk

  • Sütlaç
  • Muhallebi : dessert containing milk and rice flour; firmness is obtained thanks to the use of starch of corn and the receipt does not contain an egg
  • Su muhallebisi
  • Keşkül : resemble the muhallebi with almond.
  • Kazandibi
  • Tavuk göğsü

Desserts containing fruits

Fruits

The Medlar S ( yeni dünya ): eat themselves very ripe; Ripe S of mulberry tree ( had ); the melon ( kavun ), with green skin and white flesh, is often eaten in mézé with cheese; the Water melon ( karpuz ).

Drinks

Hot drinks

  • the The, ( çay ) in Turkish, often comes from the area of Rize on the Black Sea; can be more (" foncé" : koyu ) or less (" clair" : açık ) extremely, it requires a rather long infusion (15 minutes) either in a Samovar or in a çaydanlık , kind of teapot kettle on two floors, of which the kettle part is in bottom and the teapot in top; it is been useful traditionally in small glasses in form of tulip by pouring the initially of the upper part (this the not diluted is called dem ) and by diluting it with water of the lower part of the çaydanlık ;

  • the Turkish Café (Türk kahvesi ) is prepared in a small named pan cezve ; it is been useful very sweetened ( şekerli ), fairly sweetened ( orta ), little sweetened ( az şekerli ) or without sugar ( sade ), accompanied by water glass; marc being at the bottom of the cup it is appropriate to tighten the teeth when it is drunk; after consumption, the habit is to reverse the cup on the saucer and of reading the future in the reasons left by the coffee marc on the edges of the cup;

  • the Sage ( ada çayı , word for word the of the island ): sweetened infusion of yellow color;

  • the Hibiscus (enough rare): sweetened infusion of red color, with the taste of grenadine ( the carcadet' (of Arabic karkandji) is a drink containing flowers of Hibiscus esculentus (Abelmoschus esculentus), dried then infused ).

  • the sahlep : drink sweetened with the cinnamon taste containing root of Orchis, is drunk in winter.

Nonalcoholic cold beverages

  • the Ayran is prepared by diluting yoghourt in water; it is often been used like accompaniment of a fast meal for midday ( pide , lahmacun , döner… );
  • şalgam suyu (beet juice): juice spiced or not of an intermediate vegetable enters the beet and the turnip; he is drunk in alternation with the Rakı ;
  • the boza is a very thick drink sweetened containing barley flour.
  • the kusburnu suyu (juice of wild rose) is a traditionally produced sweetened drink with Gümüşhane which devotes a festival to him each summer.

Alcoholic drinks

  • the Rakı : left anisette which is drunk with the meal; ideal with fish;
  • local productions of wine, beer, various strong alcohols.

External bonds

  • http://www.cuisineturque.com/

  • http://www.turkishcook.com/turkishfood/turkishfood-cat.shtml

  • http://www.turkuaz-guide.net/turkish-cooking.html
  • http://www.allaboutturkey.com/mutfak.htm

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