Food is a central part of human life and culture. Turkish cuisine has a long history, and is deeply rooted in the country's landscapes.
It is a cuisine that combines a wide variety of dishes and can be prepared in many different ways. The ingredients accumulated by Turkey's geographical location and its history have greatly contributed to the development of Turkish culinary traditions.
Bread
Bread, "ekmek" in Turkish, is one of the most important foods for a healthy diet and an integral part of traditional Turkish food. It is a staple that can be found in almost every kitchen across Turkey and eats alongside almost everything at meals, and is an important symbol of the country's culture.
Breads are made from a dough of flour, water and raising agents, including yeast or baking soda (both are leavening agents). The carbon dioxide created by the leaveners causes the bread to rise and become fluffier and lighter.
A variety of grains, including wheat, rye, and barley, are used in the production of different types of pieces of bread. Yeast and baking powder are commonly used to leaven the dough, but they can also be combined with naturally occurring microbes like sourdough to create a bread that has a more unique texture.
In Turkey, there is a wide range of different types of bread that differ from region to region. The most common type is pide ekmegi, which is a flat-leavened bread made from wheat and rye flour. Other popular types include sac ekmegi, yufka ekmegi and tandir ekmegi.
Another type is simit, which is a circular leavened bread with sesame seeds, that is eaten as a breakfast item in Turkey. It can be eaten plain or with butter or marmalade.
There are also a wide variety of sweet pastries and savory dishes in Turkish cuisine. Most of these dishes are made from a dough or rusk base and are filled with cheese, butter, or other ingredients. Some are topped with honey, nuts, or spices. Some are fried or baked in the oven.
8 Easy Steps to Making Delicious Turkish Food
Meat
In Turkey, meat remains an important part of the cuisine, although it is used sparingly and mostly in combination with vegetables and rice. Meat dishes include yazmaş (spicy beef stew), kiymali ispanak (spinach with ground meat) and etli pilav (pilaf with ground lamb).
Kebabs, made of rotating skewers of chicken or beef that are wrapped in pastry, are a popular way to enjoy grilled or roasted meat. These kebabs are served with a salad and often come with yogurt.
Another favorite dish is kuzu tandir, or roasted lamb. It is prepared by hanging the meat over coals until it is tender and delicious.
Many of the recipes in Turkish food have been passed down through generations and are considered part of the culture. These recipes and dietary practices are often a reflection of a particular cultural or religious identity, and they can be used as a tool to solidify social bonds and build community.
Moreover, traditional Turkish food is often associated with specific celebrations or events. These foods are an essential part of the festivities, and they can be used as symbols to bring together people.
These traditions are a vital part of the social structure in Turkey, and they are also an important element of Turkish history. They have helped shape the Turkish culture and have contributed to its development as a nation. They are a valuable component of Turkish heritage and serve as an example of how the country has been transformed through its countless centuries of history.
Vegetables
Turkish cuisine has a long tradition of combining vegetables, meat, rice, and yogurt to make meals wholesome and healthy. In addition to this, many spices and herbs have a special place in traditional Turkish cooking. For example, dill and parsley are often used to season zucchini or eggplant; garlic is a common ingredient in vegetable soups; and lemon juice complements most dishes.
A variety of vegetables and fruits are used in Turkish cooking, such as eggplants, potatoes, green peppers, cucumbers, onions and lentils. They can be eaten fresh, fried, grilled or served with a yogurt sauce.
The variety of vegetables in Turkey is extensive, and each region has their own specialities. Among the most commonly found vegetables are tomatoes, cucumbers, zucchini, green peppers and eggplants.
In summertime, Turks prefer a meal of fried or baked vegetables, often accompanied by yogurt and tomato sauce. Dolmas, stuffed vegetables, are also popular. Zucchini, tomatoes, green peppers and eggplant are prime candidates for dolmas, which can be a main dish or a meze.
Fish is another important part of Turkish cooking. It is grilled, fried or poached by the bugulama method. Depending on the region, it can be smoked (isleme), dried, canned, salted or pickled (lakerda).
The most important and widely used spices in Turkish cooking are sumac, dried thyme, roasted sesame seeds, and ground ginger. These are used to season salads, pilafs and soups. Pistachios, chestnuts and almonds are also common ingredients. They are a rich source of nutrients and vitamins.
Dairy
Dairy is an important element of Turkish cuisine, ranging from breakfast foods such as milk and cream to the more indulgent desserts like baklava or kunefe (an incredibly delicious pastry stuffed with cheese). According to Eckhardt, Turks’ love of dairy stems from their herding traditions in Central Asia.
She notes that, in eastern Turkey, cow, goat and sheep milk is easily accessible, and that many families still have milk production on their farms. As a result, yogurt has become an essential part of Turkish cooking.
In addition to milk, Turkish dishes frequently use oil for seasoning and cooking. Lard and butter are common in meat dishes, while olive oil is used in vegetable dishes.
Most Turkish meals consist of soup, a main course and salad. The most common types of soup are toyga (yogurt, hazelnut and rice) and tarhana soup (yogurt and tomato). In summer, people eat zeytinyagli yemekler, or a cold dish of vegetables cooked with olive oil.
For main courses, Turkish people usually prefer to eat homemade food. Nevertheless, they also eat out when they go to restaurants.
Dinners, which take place at the end of the day, are usually rich and involve a number of different dishes. They include soup, a main course such as kebab or meat and a salad or cacik (diluted yogurt dish with garlic, salt and cucumber slices). The meal ends with a selection of traditional sweets such as lokum, baklava, kadayif and halva.
Fruits
Fruits are an important component of Turkish cuisine, ranging from dried and fresh varieties of plums, apricots, grapes, figs and apples to pomegranates, quinces and bananas. Many are used for desserts, such as apricot jam and quince marmalade; others are incorporated into salads or soups.
In addition, Turkish people enjoy pistachios and other nuts as a part of their diet. They are also popular in confectionery, such as badem ezmesi (pistachio jelly) or fistik ezmesi (made with ground pistachios).
The Mediterranean diet was a huge influence on Turkish cuisine, bringing staples like olive oil and fresh vegetables into the fold. Today, these core elements of the healthy Mediterranean diet are a key part of any healthy diet around the world.
Traditional Turkish food is a rich mixture of ingredients, from meat to dairy to vegetables and fruit. It’s also known for its hundreds of different kinds of soup, which are typically made with yoghurt.
Another important component of Turkish cuisine is stuffed or dried fruit, sarma and dolma. These savory dishes are often served with yogurt, but can also be eaten alone as a healthy snack.
Vegetables are also an essential component of Turkish cooking, with eggplant and zucchini among the most common choices. These delicious vegetables can be fried or grilled as kebabs, cooked in yogurt and tomato sauce or mixed together as a stew.
There are several types of vegetable-based soups, such as karniyarik and imam bayildi. Both of these recipes are based on red lentils, spring onions, seasoning and sometimes minced meat.
