Turkish Cuisine

«It definitely leaves a good taste in your mouth.»

2011

2013

Soups are a must for winter meals. While many different ingredients can be used, the favourite ones are lentils, tomatoes and rice. One of the traditional

soups is tarhana which is composed of many vegetables (onion, pepper, tomatoes etc.), flour, yeast, yogurt etc. Traditionally, it is prepared in bulk and

then dehydrated and stored for a year or more. The exact composition of tarhana differs from region to region in Turkey.

Soups

Appetizers are not a normal part of Turkish cuisine, but if Turks are drinking raki, they will eat meze, served in small dishes. These are similar to tapas and can be all kinds of preserved fish, seafood and vegetables.

Cold mezes are served at the begining and followed by the hot ones such as small boreks or fried seafood.

Mezze, Mezes, or Mezedes (Appetizers)

Meat dishes are usually cooked in the pot with different vegetables. Grilling is also a very common way of preparing meat. In the past lamb was the main meat favoured by Turks. Today, with a healthy diet in fashion, veal is more commonly served. Chicken and

turkey products are also an important part of the daily diet.

Meat Dishes

Fish is not as abundant as it used to be, but still it’s possible to find fresh and delicious fish in major cities and in seaside towns. In Turkish cuisine, fish is usually

grilled or fried, and served with lemon juice rather than more elaborate sauces.

Fish Dishes

Desserts are very important to Turks, many of whom feel a meal is incomplete without them. While not unique to Turkey, baklava is the country's best known

dessert; Gaziantep baklava is particularly prized. Turkish cuisine offers a number of other pastries, most of which feature walnuts or pistachios. Milk desserts are also

very famous in Turkish culture, as are fruit-based desserts (quince and fig are common incredients). Yogurt, bulgur, tarhana (spiced and dried yogurt) and yufka (filo pastry)

are very important ingredients of Turkish cuisine.

Desserts

MantıIn Turkish cuisine, manti is a very

traditional meal. Although there are many different variations of manti -in terms of

shape and way of serving- the most praised type of manti is known as Kayseri Mantisi (a special kind of manti belongs to Kayseri

which is a city of Turkey). The characteristics of Kayseri Manti are that it

is very tiny and it is served with yoghurt, oil (caramelized with tomato paste) and

seasonings. Manti is made from shredded meat of quail or chicken in some regions of

Turkey.

Alcoholic raki comes close to being the national drink. Similar to Greek ouzo, it has a less syrupy taste, so it is not only good as an aperitif, but it accompanies the mezzes and fish perfectly as well. A good meal is usually sealed with Turkish coffee, often accompanied

with Turkish Delight, known to Turks as lokum. Tea is also served after meals.

Drinks

Two different types of kettles are used to make the Turkish black tea. They are a big one and a small one. The big kettle must be made out of metal and the small one should be made out of metal or ceramic.

First fill the big kettle with water and place it on the stove. Then put the black

tea into the small kettle and place the small kettle on top of the big kettle. Light

the stove. While the water is boiling in the big kettle, the small kettle will be

warmed as well.

After the water boiled, you should put this water in the small kettle where

there you have the black tea. The tea will be ready and cooked in 15 minutes. You will observe this when the tea stays at

the bottom of the kettle and this means that the tea can be served. In Turkey black tea is generally drank in special

glass cups as a Turkish tradition rather than mugs.

Making Turkish black tea like the Turks

Turkish coffee is a traditional drink made from Arabian Mocha beans in a brass or

copper pot called cezve. The added sugar during brewing

results in a sweet, syrupy drink. Turkish coffee is

brought to a boil three times.

Place 2 teaspoons of coffee and 1 teaspoon of sugar in the cezve. Add 1/4 cup water for each demitasse

( the small cups used for traditional Turkish coffee as shown in the picture across). Stir to dissolve

sugar. As the coffee boils, foam will rise to the rim of the cezve. Then

pour the coffee into demitasse cups.

Turkısh Coffee

In Turkey we would say:

that means

"Good Appetite" or "Enjoy Your Meal’’

Afiyet Olsun