Turkish cuisine


Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Eastern European, Armenian and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe, Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Asia Minor region inherits many elements of Ottoman court cuisine, with a lighter use of spices, a preference for rice over bulgur, koftes and a wider availability of vegetable stews, eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy and includes maize dishes. The cuisine of the southeast is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe.
Especially in the western parts of Turkey, where olive trees grow abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, and fish. Central Anatolia has many famous specialties, such as keşkek, mantı and gözleme. Food names directly cognate with mantı are found also in Chinese and Korean cuisine. In fact, origin of Turkish mantı comes from Chinese mantou
A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains. Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in foreign countries, native Turkish meals largely center around rice, vegetables, and bread.

Culinary customs

Breakfast

Turks usually prefer a rich breakfast. A typical Turkish breakfast consists of cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak, sucuk, pastırma, börek, simit, poğaça and soups are eaten as a morning meal in Turkey. A specialty for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvaltı, means "before coffee".

Homemade food

Homemade food is still preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out; Turkish people generally prefer to eat at home. A typical meal starts with soup, followed by a dish made of vegetables, meat or legumes boiled in a pot, often with or before rice, pasta or bulgur pilav accompanied by a salad or cacık. In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.

Restaurants

Although fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, kokoreç, kumpir, midye tava, börek and gözleme, are often served as fast food in Turkey. Eating out has always been common in large commercial cities. Esnaf lokantası are widespread, serving traditional Turkish home cooking at affordable prices.

Summer cuisine

In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant and peppers or potatoes served with yogurt or tomato sauce. Menemen and çılbır are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer summer helva, which is lighter and less sweet than the regular one.

Key ingredients

Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi.
NameTurkishUsed inReferences
AllspiceYenibahar or Dolma baharDolma, vegetables, pilav, fish, köfte
AniseAnasonPeksimet, rakı, used to season nut and dried fruit mixtures in both sweet and savory dishes
Black pepperKara biberegg dishes, meat dishes, Laz böreği
CardamomKakuleRarely used, mostly in coffee. A common ingredient in Persian and Indian desserts, Turkish variations usually replace it with vanilla and rosewater
CinnamonTarçındesserts, pastries, salep, boza, iç pilav, fish, lamb, vegetables, tomato sauces, milk puddings, desserts
CloveKaranfilfruit compotes, spiced black tea, meat casseroles, sweets, breads, pastries
CorianderKişnişExtremely rare. Used in some fish and meat dishes, particularly in southern and eastern Anatolia
CuminKimyonkofta spice, pastirma
FenugreekÇemen otuVegetables, fish, breads, pastirma
HaspirYalancı safran Used primarily in the regional cuisine of Gaziantep to give yogurt soups a saffron-like tint
IsotUrfa biberiÇiğ köfte,
MahlepMahlepbaked goods
MasticSakızUsed in milk desserts, ice creams, Turkish delight
Nigella seedsÇörek otusavory pastries, homemade cheese
can be mixed with coriander, cumin and haspir to make a spice for fish
Red pepperkırmızı biber', 'pul bibergarnish for soups, manti, Adana kebab
Rose waterGül suyu,Su muhallebisi, güllaç, aşure
Poppy seedsHaşhaşbread, rolls, meat, fish, light sauces and yogurt dressings-
SaffronSafranZerde, pilav
SalepSalepA winter beverage made with milk and sugar
Sesame seedsSusamSimit, tahini, helva
SumacSumak''Juice from sumac berries can be used in a marinade for fish or chicken
Ground sumac can be used to season salads, pilav and soups. A spice mix of sumac, dried thyme and roasted sesame seeds is used with grilled meats.

Olives are also common on various breakfasts and meze tables frequently. Beyaz peynir and yoğurt are part of many dishes including börek, manti, kebab and cacık.

Oils and fats

or margarine, olive oil, sunflower oil, canola oil, and corn oil are widely used for cooking. Sesame, hazelnut, peanut and walnut oils are used as well. Kuyruk yağı is sometimes used in kebabs and meat dishes.

Fruit

The rich and diverse flora of Turkey means that fruit is varied, abundant and cheap. In Ottoman Cuisine, fruit frequently accompanied meat as a side dish. Plums, apricots, pomegranates, pears, apples, grapes, and figs, along with many kinds of citrus are the most frequently used fruit, either fresh or dried, in Turkish cuisine. For example, komposto or hoşaf are among the main side dishes to meat or pilav. Dolma and pilaf usually contain currants or raisins. Etli yaprak sarma used to be cooked with sour plums in Ottoman cuisine. Turkish desserts do not normally contain fresh fruit, but may contain dried varieties.
with Borek
Eggplant has a special place in the Turkish cuisine.

Meats

In some regions, meat, which was mostly eaten only at wedding ceremonies or during the Kurban Bayramı as etli pilav, has become part of the daily diet since the introduction of industrial production. Veal, formerly shunned, is now widely consumed.
The main use of meat in cooking remains the combination of ground meat and vegetable, with names such as kıymalı fasulye or kıymalı ıspanak.
Alternatively, in coastal towns cheap fish such as sardalya or hamsi are widely available, as well as many others with seasonal availability. Poultry consumption, almost exclusively of chicken and eggs, is common. Milk-fed lambs, once the most popular source of meat in Turkey, comprise a small part of contemporary consumption. Kuzu çevirme, cooking milk-fed lamb on a spit, once an important ceremony, is rarely seen.

Dishes and foods

Dairy products

is an important element in Turkish cuisine. In fact, the English word yogurt or yoghurt derives from the Turkish word yoğurt. Yoğurt can accompany almost all meat dishes, vegetable dishes, meze and a specialty called mantı. In villages, yoğurt is regularly eaten with pilav or bread. A thicker, higher-fat variety, süzme yoğurt or "strained yogurt", is made by straining the yoğurt curds from the whey. One of the most common Turkish drinks, ayran, is made from yoğurt. Also, yoğurt is often used in the preparation of cakes, some soups and pastries.

Cheeses

Turkey produces many varieties of cheese, mostly from sheep's milk. In general, these cheeses are not long matured, with a comparatively low fat content. The production of many kinds of cheese is local to particular regions. There are 193 different cheeses in Turkey, but only 8 of these cheeses have geographical indication.
A Turkish meal usually starts with a thin soup. Soups are usually named after their main ingredient, the most common types being; mercimek çorbası, yogurt, or wheat called tarhana çorbası. Delicacy soups are the ones that are usually not the part of the daily diet, such as İşkembe soup and paça çorbası, although the latter also used to be consumed as a nutritious winter meal. Before the popularisation of the typical Turkish breakfast, soup was the default morning meal for some people.
The most common soups in Turkish cuisine are:
from Turkey.
Turkish cuisine has a range of savoury and sweet pastries. Dough based specialties form an integral part of traditional Turkish cuisine.
The use of layered dough is rooted in the nomadic character of early Central Asian Turks. The combination of domed metal sač and oklava enabled the invention of the layered dough style used in börek, güllaç and baklava.
Börek is the general name for salty pastries made with yufka, which consists of thin layers of dough. Su böreği, made with boiled yufka/phyllo layers, cheese and parsley, is the most frequently eaten. Çiğ börek is fried and stuffed with minced meat. Kol böreği is another well-known type of börek that takes its name from its shape, as do fincan, muska, Gül böreği or Sigara böreği. Other traditional Turkish böreks include Talaş böreği, Puf böreği. Laz böreği is a sweet type of börek, widespread in the Black Sea region.
Poğaça is the label name for dough based salty pastries. Likewise çörek is another label name used for both sweet and salty pastries.
Gözleme is a food typical in rural areas, made of lavash bread or phyllo dough folded around a variety of fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle.
Katmer is another traditional rolled out dough. It can be salty or sweet according to the filling. Katmer with pistachio and kaymak is a sweet food and one of the most popular breakfast items in Gaziantep.
Lahmacun is a thin flatbread covered with a layer of spiced minced meat, tomato, pepper, onion or garlic.
Pide, which can be made with minced meat, kashar cheese, spinach, white cheese, pieces of meat, braised meat, sucuk, pastırma or/and eggs put on rolled-out dough, is one of the most common traditional stone-baked Turkish specialities.
Açma is a soft bread found in most parts of Turkey. It is similar to simit in shape, is covered in a glaze, and is usually eaten as a part of breakfast or as a snack.

Pilav and pasta

Vegetarian dishes

Vegetable dishes

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables are used, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, green and red bell peppers, string bean and jerusalem artichoke. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later with tomatoes or tomato paste. The vegetables and hot water will then be added. Quite frequently a spoon of rice and lemon juice is also added. Vegetable dishes usually tend to be served with its own water thus often called in colloquial Turkish sulu yemek. Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil are often served cold and do not contain meat. Spinach, leek, string bean and artichoke with olive oil are among the most widespread dishes in Turkey.
Dolma is the name used for stuffed vegetables. Like the vegetables cooked with olive oil as described above dolma with olive oil does not contain meat. Many vegetables are stuffed, most typically green peppers, eggplants, tomatoes, or zucchini/courgettes, vine leaves. If vine leaves are used, they are first pickled in brine. However, dolma is not limited to these common types; many other vegetables and fruits are stuffed with a meat or pilav mixture. For example, artichoke dolma is an Aegean region specialty. Fillings used in dolma may consist of parts of the vegetable carved out for preparation, pilav with spices or minced meat.
Mercimek köfte, although being named köfte, does not contain any meat. Instead, red lentil is used as the major ingredient together with spring onion, tomato paste etc.
Imam bayildi is a version of karnıyarık with no minced meat inside. It can be served as a meze as well.
Fried eggplant and pepper is a common summer dish in Turkey. It is served with yoğurt or tomato sauce and garlic.
Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill or cheese and flour. It can be either fried or cooked in the oven.
Pilav can be served either as a side dish or main dish but bulgur pilavı is also widely eaten. The dishes made with kuru fasulye, nohut, mercimek, börülce, etc., combined with onion, vegetables, minced meat, tomato paste and rice, have always been common due to being economical and nutritious.
Turşu is pickle made with brine, usually with the addition of garlic. It is often enjoyed as an appetizer. It is made with a large variety of vegetables, from cucumber to courgette. In the towns on the Aegean coast, the water of turşu is consumed as a drink. It comes from the Persian "Torshi", which refers to pickled "Torsh" vegetables.

Egg dishes

is a selection of food served as the appetizer course with or without drinks. Some of them can be served as a main course as well.
Aside from olive, mature kaşar kashar cheese, white cheese, various mixed pickles turşu, frequently eaten Turkish mezes include:
is a verbal noun of the Turkish verb dolmak 'to be stuffed ', and means simply 'stuffed thing'. Sarma is also verbal noun of the Turkish verb sarmak 'to wrap', and means simply 'wrapped/wrapping'. Dolma and sarma has a special place in Turkish Cuisine. It can be eaten either as a meze or a main dish. It can be cooked either as a vegetable dish or meat dish. If a meat mixture is put in, it is usually served hot with yogurt and spices such as oregano and red pepper powder with oil. If the mixture is only vegan recipe it should only have olive oil rice or bulgur and some nuts and raisins inside especially blackcurrant.
Zeytinyağlı yaprak sarması is the sarma made with vine leaves stuffed with a rice-spice mixture and cooked with olive oil. This type of dolma does not contain meat, is served cold and also referred to as sarma, which means "wrapping" in Turkish. Dried fruit such as blackcurant; raisins, figs or cherries and cinnamon and allspice used to be added into the mixture to sweeten zeytinyağlı dolma in Ottoman Cuisine. Vine leaves could be filled not only with rice and spices but also with meat and rice, etli yaprak sarma, in which case it was often served hot with yogurt. The word sarma is also used for some types of desserts, such as fıstık sarma.
Melon dolma along with quince or apple dolma was one of the palace's specialties. In contemporary Turkey, a wide variety of dolma is prepared. Although it is not possible to give an exhaustive list of dolma recipes, courgette, aubergine, tomato, pumpkin, pepper, cabbage , chard and mussel dolma constitute the most common types. Instead of dried cherries in the Palace Cuisine, currants are usually added to the filling of dolma cooked in olive oil. A different type of dolma is mumbar dolması, for which the membrane of intestines of sheep is filled up with a spicy rice pilav-nut mixture.

Meat dishes

Kebab refers to a great variety of meat-based dishes in Turkish cuisine. Kebab in Turkey encompasses not only grilled or skewered meats, but also stews and casseroles.
Turkey is surrounded by seas which contain a large variety of fish. Fish are grilled, fried or cooked slowly by the buğulama method. Buğulama is fish with lemon and parsley, covered while cooking so that it will be cooked with steam. The term pilâki is also used for fish cooked with various vegetables, including onion in the oven. In the Black Sea region, fish are usually fried with thick corn flour. Fish are also eaten cold; as smoked or dried, canned, salted or pickled. Fish is also cooked in salt or in dough in Turkey. Pazıda Levrek is a seafood speciality which consists of sea bass cooked in chard leaves. In fish restaurants, it is possible to find other fancy fish varieties like balık dolma, balık iskender, fishballs or fish en papillote. Fish soup prepared with vegetables, onion and flour is common in coastal towns and cities. In Istanbul's Eminönü and other coastal districts, grilled fish served in bread with tomatoes, herbs and onion is a popular fast food. In the inner parts of Turkey, trout alabalık is common as it is the main type of freshwater fish. Popular seafood mezes at coastlines include stuffed mussels, fried mussel and fried kalamar with tarator sauce.
Popular sea fish in Turkey include:
One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and sarı burma.
Kadaif is a common Turkish dessert that employs shredded yufka. There are different types of kadaif: tel or Burma kadayıf, both of which can be prepared with either walnuts or pistachios.
Although carrying the label "kadayıf", ekmek kadayıfı is totally different from "tel kadayıf". Künefe and ekmek kadayıfı are rich in syrup and butter, and are usually served with kaymak. Künefe contains wire kadayıf with a layer of melted cheese in between and it is served hot with pistachios or walnuts.
Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç, keşkül, kazandibi, and tavuk göğsü. A speciality from the Mediterranean region is haytalı, which consists of pieces of starch pudding and ice cream put in rose water sweetened with syrup.
Helva : un helvası, irmik helvası, yaz helvası, tahin helvası, kos helva, pişmaniye.
Other popular desserts include; Revani, şekerpare, kalburabasma, dilber dudağı, vezir parmağı, hanım göbeği, kemalpaşa, tulumba, zerde, höşmerim, paluze, irmik tatlısı/peltesi, lokma.
Güllaç is a dessert typically served at Ramadan, which consists of very thin, large dough layers put in milk and rose water, served with pomegranate seeds and walnuts. A story is told that in the kitchens of the Palace, those extra thin dough layers were prepared with "prayers", as it was believed that if one did not pray while opening phyllo dough, it would never be possible to obtain such thin layers.
Aşure can be described as a sweet soup containing boiled beans, wheat and dried fruits. Sometimes cinnamon and rose water is added when being served. According to legend, it was first cooked on Noah's Ark and contained seven different ingredients in one dish. All the Anatolian peoples have cooked and are still cooking aşure especially during the month of Muharrem.
Some traditional Turkish desserts are fruit-based: ayva tatlısı, incir tatlısı, kabak tatlısı, elma tatlısı and armut tatlısı. Fruits are cooked in a pot or in an oven with sugar, carnations and cinnamon. After being chilled, they are served with walnuts or pistachios and kaymak.
Homemade cookies/biscuits are commonly called kurabiye in Turkish. The most common types are acıbadem kurabiyesi, un kurabiyesi and cevizli kurabiye. Another dough based dessert is ay çöreği.
Tahin-pekmez is a traditional combination especially in rural areas. Tahin is sesame paste and pekmez is grape syrup. These are sold separately and mixed before consumption.
Lokum, which was eaten for digestion after meals and called "rahat hulkum" in the Ottoman era, is another well-known sweet/candy with a range of varieties.
Cezerye, cevizli sucuk and pestil are among other common sweets.
Marzipan badem ezmesi or fıstık ezmesi is another common confection in Turkey.
Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/İzmir contains 41 different spices. It is still believed that "mesir macunu" is good for health and has healing effects. As with lokum, nane macunu used to be eaten as a digestive after heavy meals. Herbs and flowers having curative effects were grown in the gardens of Topkapı under the control of the chief doctor "hekimbaşı" and pharmacists of the Palace who used those herbs for preparing special types of macun and sherbet.
There are also several types of ice creams based on salep powder or Cornstarch with Rose water such as Dondurma, dried fruit ice cream, ice cream rose petals.
Dried fruit, used in dolma, pilav, meat dishes and other desserts is also eaten with almonds or walnuts as a dessert. Figs, grapes, apricots are the most widespread dried fruits.
Kaymak is often served with desserts to cut through their sweetness.
Turkish tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarely together with desserts.

Street food

Alcoholic beverages

Although the majority of Turks profess the Islamic religion, alcoholic beverages are as widely available as anywhere. Rakı is the most popular alcoholic drink in Turkey. It is considered as the national alcoholic beverage of Turkey. Traditionally, sour cherry liquor is also served with Turkish coffee in religious holidays.
There are a few local brands of lager such as Bomonti, Marmara34 and Efes Pilsen and a small selection of international beers that are produced in Turkey such as Skol, Beck's, Miller, Foster's, Carlsberg and Tuborg. In Turkey, craft beers became popular in present-day; Gara Guzu, Feliz Kulpa, Pablo and Graf are some Turkish craft beer brands
There are a variety of local wines produced by Turkish brands such as Sevilen, Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in the Marmara Region, Pinot noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, Cinsault; in the Aegean Region, Carignane, Çalkarası, Merlot, Cabernet Sauvignon, Alicante Bouschet; in the Black Sea Region and the eastern part of the country, Öküzgözü, Boğazkere; in Central Anatolia, Kalecik Karası, Papazkarası, Dimrit; in the Mediterranean Region, Sergi Karası, Dimrit. As for white wine, the grapes can be listed as follows; in the Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yapıncak; in the Aegean Region, muscat and semillion; in the Black Sea Region, Narince; in Central Anatolia, Emir, Hasandede. In addition to mass production, it is quite popular to produce wines in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia, the Aegean coast.

Non-alcoholic beverages

At breakfast and all day long Turkish people drink black tea. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower. Turkish coffee is usually served after meals or with dessert.
Ayran is the most common cold beverage, which may accompany almost all dishes in Turkey, except those with fish and other seafood. It's a mix of yogurt and water, similar to lassi. It may be served with salt, according to taste.
Şalgam suyu is another important non-alcoholic beverage that is usually combined with kebabs or served together with rakı.
Boza is a traditional winter drink, which is also known as millet wine.
Sahlep is another favorite in winter. Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be widely known.
Limonata is very popular. It is traditionally served with baklava and other sweets. Sometimes lemonade is served with strawberry flavoring. This is called çıleklı lımonata.
Sherbet is a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pears, quinces, strawberries, apples, cornelian cherry, pomegranates, oranges, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water.
In classical Turkish cuisine, hoşaf alternatively accompanies meat dishes and pilav.

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