Such is the power and popularity of Turkish cuisine across the globe that leading gourmands maintain that there are essentially three cuisines, which dominate the world of food and they are French, Chinese and Turkish. Turkish cuisine today has its roots in the food prepared during the Ottoman Empire. It is largely a union of Central Asian, Balkan and Middle Eastern cuisines. Turkish cuisine has also played a role in influencing the food of many other countries including Western European cuisine. In addition to being the sophisticated, tasty product of centuries of tradition Turkish Cuisine has a very natural and healthy quality to it guaranteeing through quality ingredients and simple, wholesome recipes that it is one of the most flavoursome kitchens in the world. Regional Variations
The size of the country and its many borders has given rise to many regional variations and sometimes a particular dish carries the name of the town or city it originates from. Generally though the Black Sea coast in the north is famous for its dishes of corn and anchovies, the southeast is renowned for its kebabs and mezes, and desserts like baklava, künefe and kadavif. The west prides itself on its exquisite olive oil, whilst the Aegean and Mediterranean regions are rich in fish, herbs and vegetables. Central Anatolia is well-known for its pastries particularly kashkak, manti and gozleme. The Honoured Kebab and the Turkish Meze
Imagine Turkish cuisine and chances are you immediately think of kebabs. Their infiltration into global fast food has assured their acceptance in much the same way as the American burger. Kebabs are made from marinated or plain meat, usually lamb, which is either grilled or stewed. Virtually every region in Anatolia has its own kebab specialty. The famous Shish kebab consists of pieces of skewered lamb grilled over charcoal. It’s similarly famous sister the Doner kebab is made from shavings of lamb cut from a massive slab of compressed meat, which is grilled slowly on a vertical rotating skewer. Other equally delicious kebabs include Alanazik, Sac Kavurma and Tandir.
Mezes are usually associated with Greece although they are abundant in Turkey as starters and are accompanied by lashings of raki or wine. Meze dishes are varied and include gozleme, which is a fried aubergine and yoghurt dish, pastirma, which is compressed beef, the chick pea paste humus, and somewhat more bizarre, lambs' brains doused in lemon juice. Many restaurants bring an assortment of meze to each table as soon as drinks are served.
All Shapes of Kofte
Koftes are served as fast food and as part of a main meal across the country. They come in all shapes and sizes and consist of finely ground minced meat blended with spices and onions and then rolled by hand before they are grilled or fried, boiled or baked. Each kofte has its own name originating from the way the meat is cooked or the ingredients it contains; Ladies Thighs are wickedly fleshy oval kofte dipped in egg and fried. Izmir kofte are dipped in a sauce then grilled and cooked with green peppers, slices of potatoes and tomatoes, then they are served in their own gravy-like sauce. Hearty Vegetarian Cuisine
Fresh salads are abundant in Turkey and go well with the hot weather, but these are by no means the only vegetarian dishes produced in Turkey. Aubergines are a popular ingredient in many Turkish dishes including patlican salatasi or aubergine salad) and patlican dolmasi, which are stuffed aubergines. . Great veggie dishes include Dolma, which is made from vine leaves, cabbage and green peppers stuffed with spicy rice, baklali enginar an artichoke dish and Tekmil Lahanaa cabbage dish. Rice also plays a key role and one of the most common rice dishes is pilaf. This is made from rice although sometimes cracked wheat and vermicelli are used. Pilaf can include chick peas, aubergines, peas or beans. It is technically a dish in its own right although it is often served with meat in many restaurants.Desserts and Pastries
The Turks have real sweet tooth and many of their desserts are extremely sugary. However not all of their pastries are sweet; Borek is a type of pasty stuffed with cheese, meat or potatoes. Walk into any Turkish bakery though and you will be bombarded by sticky, sweet desserts and pastries like baklava. This is the mainstay of many sister puds with exotic and slightly hilarious names like twisted turban, lady's navel and nightingale's nest. Turkey doesn’t stop at just a plain old bakery; the country is home to many muhallebi or pudding shops, which sell tasty milk based desserts. Typical Turkish Beverages
Turkey has many signature drinks with coffee and raki heading the list. Turkish coffee is great if you love a cup of strong reviving espresso; it is a thick, dark sludge served with a lot of sugar to soften the bitter taste. Raki is a strong, lethal spirit made from anise and it is often referred to as “the lions drink" since you have to have the constitution of a lion to drink it. The yoghurt drink Ayran is also very popular as a refreshing accompaniment to any main meal.
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