Turkish cuisine is rich and varied. It combines the features of the cuisine of the Middle East, Europe, Arabic and truly Turkic notes. Contains products that are widely distributed in countries that are washed by the Mediterranean Sea. Its popularity in the world is inferior to Italian or Japanese, so getting acquainted with the gastronomic culture of Turkey on vacation will be even more interesting.
The main ingredients for Turkish cuisine are:
- meat (except pork);
- vegetables, especially eggplant, peppers, tomatoes;
- legumes;
- rice and bulgur;
- local cheese and yogurt;
- Fish and seafood;
- spices and seasonings.
Many Turkish recipes are related to flour dishes and the preparation of sweets. The use of tea and coffee has its own characteristics.
Turkish national dishes vary by region. Turkish cuisine in the West and along the Aegean coast has retained the influence of the Ottoman and Greek traditions. Here, rice is preferred over bulgur, less spices are added, and seafood is often cooked. The dishes of the Black Sea coast are reminiscent of Balkan and slightly Slavic food, but without the use of pork. The cuisine of Anatolia and Southeast Turkey is known for grilled meats, open fires, spices and desserts, including the famous baklava.
We have prepared our list of 11 dishes of national Turkish cuisine , which will help you fall in love with the local cuisine and get to know this country better. Well, what is tasty in them to try, read our article about the best Turkish dishes .
The oldest Turkish dish, reminiscent of cheburek. This is a cake made of the thinnest dough with the same thin layer of meat, cheese, potato or bean filling. The name “gozleme” comes from the Turkish word for “eye” because of the appearance of the cake. Gozleme not only smells amazing and tastes good, but they are also prepared in an unusual way.
The cook bakes these cakes on a special convex surface “sadch” or “sach” . The process requires speed and skill, you can see this at street food outlets or in cafes and restaurants with open kitchens. Flatbreads are served as an addition to salads and main courses, or on their own with a glass of ayran .
Beiran
This soup with lamb, rice and vegetables comes from Gaziantep , a region famous for its gastronomy. His recipe is at least 500 years old. Beiran chobrasy must be on a thick hearty broth with garlic and many spices. It is believed that the soup cures colds and strengthens the immune system.
Piyaz
Piyaz Turkish Bean Salad is a must try. In general, Turkish salads are often monotonous and similar to Mediterranean cuisine : fresh vegetables, onions, cheese or feta cheese. But Piyaz has its own bright taste thanks to the combination of boiled white beans, tomatoes, chicken eggs, onions and greens. By the way, it is easy to cook it yourself.
Jajik
The national version of okroshka, light and refreshing jajik, is made from sour milk, cucumbers and greens. Various fermented milk products can be used as a base, sometimes a crumb of ice is added to them. Jajik is served as an accompaniment to main courses. In addition to dill, parsley and green onions, mint leaves are sometimes added to it.
Kebab
Kebab is fried meat. Also fish, seafood and vegetables. They can be fried on an open fire, on coals, on a grill, on a spit, on a brazier, in a tandoor and in many other ways. Kebab combines a whole family of dishes based on fried meat or minced meat. There are more than 100 varieties in total. Definitely worth trying adana kebab , iskander kebab , shish kebab , eggplant kebab . The best kebab place in Turkey is Gaziantep.
Turkish breakfast
Turkish breakfast or kahvalty is not about a quick bite to eat and run about your business. Turkish breakfast is more like a ceremony with a lot of snacks , and is simply translated “before coffee”. Boiled eggs or egg dishes, sausages, fresh chopped vegetables, several types of cheese, heavy cream for spreading on bread or flatbread, olives, honey, jams and pastries: homemade flatbreads, simita bagels , sweets are served on the table.
Turkish coffee
A special coffee is obtained by brewing ground beans in a cezve or cezve. Coffee can be brewed both on an open fire and on hot sand, stones . Sugar is added to the drink during preparation. Coffee without sugar is designated “sade” (sadee) , with a small amount of sugar “orta” (orta) . Sweet coffee is called “checkerli” (şekerli) . Graceful cups are used for coffee, often with oriental ornaments. Coffee utensils will be a good souvenir from Turkey.
Pişmaniye
Turkey loves sweets. There are many types of Turkish delight, halva, baklava and pishmaniye – an amazing dessert with Asian roots. Writing resembles a dense ball of thin sweet threads of roasted sugar with flour. The taste of sweetness is like halva. Nuts are added to the dessert: pistachio paste or ground hazelnuts.
Balyk-ekmek
“Balyk” in Turkish means fish , and the name of the dish means fried half of fish , served on bread or flatbread with vegetables. Also, fish fillets can be wrapped in pita bread. In Istanbul, freshly caught mackerel is grilled right on the street. It remains only to choose a piece and sauce to it.
Mussels
Mussels are sold everywhere in the coastal regions fried with rice or stewed in a lot of sauce. Mussels of various kinds are a common street food in Istanbul . They are sold in pieces or servings and topped with lemon juice . Inside the shell is baked mussel meat and spicy rice.
Lahmacun
It is generally accepted that lahmacun or lamajo is oriental pizza . But it is not so. The dish is a thin flatbread with tomato spicy sauce, to which minced beef or lamb, vegetables, herbs and spices are added. The stuffed cake is baked in the oven or in a dry frying pan. After it is folded into a roll or in half. Sometimes cut into triangular pieces like pizza . But this is not always convenient due to the thin dough.