Turkey Info

turkey Guide

Acibadem Hospitals Group

Hospitals

Evil Eye Store

Fine Jewellery

Turkish Cuisine

Turkish Cuisine
Turkish cuisine is largely from an Ottoman heritage and is a fusion of Central Asia, Middle East and Balkan tastes and in turn it significantly influenced Western Europe.
The cuisine varies greatly across the nation such as the Aegean region that includes Istanbul , Bursa and Izmir taking elements of the Ottoman court cuisine with a lighter use of spices, a preference of rice rather than bulgur wheat, and a much wider use of seafood.
The Black Sea region uses fish, especially their regional anchovy (hamsi), and are influenced by the Balkans and Slavs which include maize dishes. Urfa , Gaziantep and Adana , in the south-east, are famous for kebabs, mezes and dough-based desserts such as baklava, kadayif and kunefe.
In western Turkey olive trees grow abundantly and the oil from them is the main oil used for cooking.  



The Aegean and mediterranean regions are rich in vegetables, herbs and fish while Central Anatolia is famed for specialities such as Keşkek, manti (particularly from Kayseri) and gözleme. Specialities often take the name of the city or region they come from and usually refer to the specific technique or ingredient used, for example the difference between Urfa and Adana kebabs is the thickness of the skewer used and amount of hot pepper it contains, the Urfa kebab is thicker but less spicy than the Adana .
Yogurt is a very important element of Turkish cuisine and the English word yogurt actually derives from the Turkish word “yoğurt”. It will accompany almost all meat dishes such as köfte and kebabs, vegetable dishes such as friend aubergines, courgette, spinach, mezes (a variety of hot and cold appetisers) and mantı (folded triangles of dough containing minced meat).
Turkish cuisine includes a wide variety of sweet and savoury pastries and these dough based specialities form an integral part of the Turkish tradition.
Borek are usually savoury and salty pastries made with a thicker version of layered phyllo pastry dough called “yufka”, they can also be called Pogaca, and Çorek can be both sweet and salty.
Gozleme is typically found in rural areas and can be made from lavaş bread (flat bread) or yufka and is folded around different fillings such as spinach, cheese and parsley, minced meat or potatoes and cooked on a large griddle (saç).
Katmer is traditional dough rolled out that can have either sweet or savoury fillings.



Lahmacun (in Arabic means dough with meat) is a thick flatbread covered in a layer of spiced minced meat, tomato, pepper, onion or garlic.
Pide (Turkish pizza) can be with minced meat, onion, tomatoes, parsley, spices, cheese, spinach, Turkish sausage, pastrami and eggs placed on rolled out dough and is one of the most common traditional stone baked specialities of the country.
Acma is soft bread found in all regions of Turkey and is similar to simit in shape covered in a glaze and usually eaten for breakfast or as a snack.

Turkey Photos

Winter in TURKEY

Beautiful Sceneries from Turkey

Best Beach Clubs in Turkey

Yachting in Turkey and Gulet Boats

Top 10 Holy Places in Turkey - Faith Tourism

Unesco World Heritage Sites in Turkey

Turkey Property For Sale

CESME

£418,951
Villa in the Most Luxurious

BODRUM

£493,376
5 Bedroom 5 Bathroom Duplex

BODRUM

£45,993
2 Bedroom 1 Bathroom Apartments

BODRUM

£167,246
4 Bedroom 3 Bathroom Triplex

Turkish Food Recipes

Hummus or Humus - Cold Meze

Lamb Stew with Chestnuts - Red Meat Courses

Main Course

Uncured Cheese Pastries or Lor Cookies - Cakes & Cookies

Tea Time Pastry

Fried Calamari - Seafood Mezes

Hot Meze

Saksuka - Fried Aubergine with Yogurt and Tomato Sauce - Vegetable Mezes

Cold Meze

Swordfish on Skewers - Other Main Courses

Main Course

x Message Sent