The Turkish cuisine, in respect of its standing, is the third greatest cuisine. The eastern culture is seen in the Turkish cuisine alongside western effects. We have an eating culture, in which red meat is consumed intensively and vegetable dishes come to the forefront as supple- mentary or secondary dishes. The neccessity of nutrition from birth till death has caused mankind to develop certain rules concerning food since first ages. In course of time, these rules have merged with societies’ own structures and values and have created the societies own food culture. The Turkish cu- isine, which is mong world’s famous cuisines also is the result of such evolution. The Turkish cuisine can be evaluated as a classical and regional cuisine. The classical cuisine is a cuisi- ne, which has taken on its shape with the produces of the Empire in Istanbul. The regional cuisines named as Turkish People’s Cuisine however is the type of cuisine, which has taken on its shape with regional produces in Anatolia. The Aegean cuisine formed by rich vegetation, has succeded in using every vegetab- le grown in nature. It is possible to come across rich meat dishes in this cuisine, in which olive oil dishes are generally preponderant. It is possible to see the general traits of the Aegean nutrition in Muğla, Aydın and Izmir. Vegetables and savage plants, olive oil dishes have an important place in regional nutrition. The domestic nutrition tradition based on vegetable frying, the making of molasses, marmalade, sundried tomato and pimento and keskek undergo a process parallel to social change. Legumes and assorted vegetables are the most common foods in the region. Eggplants are the most widely used vegetables. It is often used in frying, salads and desserts. For eggplant with eggs, generally prepared for dinners, onions and tomatos are firstly roasted with oil. The thinly sliced eggplants are added into the mixture. An egg is cracked on top of it and the mix- ture is taken off the fire. Sour pepper is also one of the fried dishes of the region. As regards meat dishes, a sea food based diet is not wide spread in the Aegean Region, des- pite the fact that it is a coastal city. Chicken, liver, stewed lamb called “biryan”, roast meet or farm kebab are the common meat dishes. The Inner Anatolian cuisine is also a distinctive cuisine with its cuisine structure, tools, variety of foods, cooking techniques, table manners, ser- ving methods and its foods which are prepared for winter. The most interesting trait of the Anatolian culture are the invited meals which have become a rule. Neighbor lifting, regional bachelor nights, chill overs, feasts called ‘çe- biç’ given by hanging tandoori whole lambs, ‘arabaşı’ offered during evening visits and the ‘peşmani’ meals for night guests are the generally known meals. Among the local dishes recommended for people visiting Konya, three delicious foods stand out: the oven kebab, quickbread with meat layer and cheese pita. In recent years, mixed pita prepared with cheese and meat has been added to these. These three types of food draw the attention not only of the locals of Konya but also that of foreigners. With regards to its preparation and labor, spicy chicken soup ‘arabaşı’, is also a taste well known in the Inner Anatolian Region, especially in Yozgat. It is prepared by mixing both warm and cold water with flour. The mixture is poured into a round brass tray and left to cool down. This dough is to be ea- ten with the soup, which may also be prepared with Turkey. The dough, which is left to cool down, is cut into peaces in baklava shape with a damp knife. Room is made at the center of the serving tray to fit the round brass tray, the round brass tray is placed at the center of the serving tray. The cut pieces of dough are placed on spoon and are swallowed with the soup without chewing. Meat dishes have a very important standing especially in eastern Anatolian culture. Well done meat and the side dishes prepared along is a life culture for the Eastern and South Eastern people. Different cooking techniques and the vegetables cooked alongside draw notable interest by tourist. Adana, Gaziantep, Urfa and Mardin are virtually a heaven for those who are passionate about food. We suggest you try out Ali Nazik Kebab. One shall not return home without tasting crisp flaky pastry (katmer), mutton broth with garlic and chillies (beyran), thin turkish bread co- vered with minced meat and onions (lahmacun), chickpeas and small mince dumpling soup (yu- varlama) and stuffed mutton balls. Nor can one do without the world famous Adana kebab, liver kebab, steak tartar a la turca, walnut sized stuffed kofta (analıkızlı), hummus, small rolled pastry with onion white cheese and parsley filling (sıkma), boiled sheep rumen filled with rice (şırdan), sheep intestines filling (mumbar) with meat, beans and rice/pounded wheat, meat filled kömbe pastry, thimble soup, wrap kebab (tantuni)etc… The richly peanuted Gaziantep baklava and pea- nut butter are among Turkey’s prominent delights. The Balıkesir confection made of unsalted chee- se (höşmerim), the Anatolian shreds (burma), rice pudding, the Turkish delight and confections made with carrots and nuts (cezerye) are also among our important tastes. With its regional foods, the Black Sea Region also has a very colorful infrastructure. Collard greens, traditional dessert omelette (kaygana),cornbread, butter-fried trout, Akçaa- bat kofta, anchovies and its range ….
Posted on: Tue, 03 Dec 2013 08:22:29 +0000
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