YOGURT SOUP IS A POPULAR COMFORT DISH BOTH IN TURKEY AND

CENTRAL ASIA. IT'S ALSO A VERY COMMON SICK SOUP; EVEN INHALING

THE STRONG SMELL OF MINT OR TARRAGON MAKES YOU FEEL BETTER.

YOGURT SOUP (YAYLA ÇORBASI)

ARABASI SOUP

 It is cooked usually in special days as New Year Eve in Central Anatolia Region. Turkey may be used instead of chicken in some areas. Soup is served very hot. A spoon full of cooked cold batter is taken along with each spoon of soup. The combination of cold batter and hot-spicy soup has a special taste. 

COMPOTE

In the culinary arts, a compote is a recipe consisting of some sort of fruit, fresh or dried, that has been stewed in a syrup of sugar and other flavorings.The fruit in a compote can be whole or puréed. When a compote is made with dried fruit, the fruit is typically soaked in water first. Fruit compote is frequently made from figs, pears, apples, plums, berries.

DOLMA

“Dolma” is the generic term for stuffed vegetables, being a derivative of the verb “doldurmak” or “to fill,” it actually means “stuffed” in Turkish. There are two categories of dolmas: those filled with a meat mix or with a rice mix. The latter are cooked in olive oil and eaten at room-temperature. The meat dolma is a main-course dish eaten with a yogurt sauce, and a very frequent one in the average household. Any vegetable which can be filled with or wrapped around these mixes can be used in a dolma, including zucchini, eggplants, tomatoes, cabbage, and grapevine leaves. However, the green pepper dolma with the rice stuffing, has to be the queen of all dolmas.

TARHANA SOUP

The Turkish tarhana consists of cracked wheat (or flour), yoghurt, and vegetables fermented then dried. Tarhana is the first instant soup which was invented by Central Asian Turks. In the summer time they mixed fresh vegetables with yogurt to prepare their hearty winter soup. In Turkey, there are several varieties of tarhana. For example some regions use corn flour instead of white flour or they add chickpeas in it.The meaning of the word of Tarhana is not well known, however there's a story about it. Many centuries ago, the Sultan at the time was a guest at a poor peasant's house. There was only one thing that the peasant wife could offer to the Sultan. She boiled up the soup quickly, and she was embarrassed and said this is "dar hane" soup, which means "poor house". This "dar hane" soup eventually became known as "tarhana" soup. Also during the reign of the Ottoman empire Tarhana Soup entered Balkan cuisine like so many dishes of Turkish cuisine.

BREAD WİTH MEAT İS A KİND OF TURKİSH FAST FOOD MADE FROM MEAT AND BREAD COOKED İN OLD

OVENS.İT CONSİST OF ONİON ,DOUGH ,PARSLEY AND GROUND MEAT

Bread with meat

RAW MEATBALL (çiğ köfte)

Çiğ köfte (raw meatball), it is a fairly simple food made from cracked wheat mixed with raw meat (sometimes) and tomato paste wıth lots of spices. Usually served on lettuce leaves with lemon juice, it is a spicy, crisp, and refreshing consumable with diverse recipes from place to place. Sometimes made with raw beef or lamb,The story of çiğ köfte which seems to prevail goes something like this: in the time of Abraham, in the city of Urfa in southern Turkey, lived king Nimrod who had all the available firewood collected to erect a giant execution pyre for Abraham. The people, lacking fuel, proceeded to mash their venison into a paste and mix it with spices to make it palatable. I can not attest to the accurateness of this story, but its a nice one anyway.

Doner Kebab

Slices of marinated lamb on a tall vertical spit and grilled as it slowly turns are delicious. The cooked parts of the cone of meat are cut in very thin slices by a huge sword-like knife, and arranged on a plate with Ace or flat pide (pitta) bread. This dish is the most formidable obstacle to the victory of the hamburger in the fast food market.

 

Sarma-Dolma

Sarma refers to a dish that can be prepared with grape, cabbage, or chard leaves. The term sarma derives from Turkish verb "sarmak," which means to wrap or to roll. It can be prepared with rice and spices (vegetarian) or with rice and ground meat. Both are delicious. Sometimes sarma is called dolma, too, yet on the western part of Turkey, rolled leaves are always called sarma.

Manti

Manti is a paste meal which is very popular in Kayseri city From Turkey. Manti is a delicious and fresh paste food it is served with yoghurt and garlic sauce if you like garlic.

Gozleme

Gozleme is a village dish made of flat lavas (lah-VAHSH) bread folded over various ingredients then baked on a griddle, has been a popular light meal for centuries in Turkey.

Baklava

Baklava is the delicious middle-eastern dessert. The first known recipe for a baklava-like treat dates back to 1330 C.E. Culinary historians believe modern baklava originated in the courts of the Ottoman Turks, and indeed today it is found in the countries that once made up the Ottoman Empire.

Baklava is made by layering sheets of paper-thin phyllo dough, each coated with butter. The butter keeps the dough from fusing together during the baking process. Once half the phyllo is down, it is covered with a mixture of crushed walnuts or pistachios, spices and sugar. The other half of the phyllo dough is then laid down on top, again alternating with coats of butter. Before it is put into the oven, the baklava is cut into the familiar diamond-shape pattern.

Turkish Delight

In Turkey, Turkish Delight is a real taste of sweeties also known as Lokum in Turkish. Turkish delight is a kind of candy and well know  by lots of World. It is very popular and delicious because of its composition.

Turkish Coffee & Tea

Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world. Coffeehouse culture was highly developed in the former Ottoman world, and this is the dominant style of preparation.

Tea is, quite possibly, as ubiquitous to Turkish culture as its more famous caffeine-cousin, Turkish Coffee. No office would dare cutback on its employees’ continual indulgence in glass after glass of the brew – served strong, black and piping hot is thin, small, tulip-shaped glasses called 'ince belli. Turkey, in fact, is the fifth largest tea drinking country in the world.