Turkısh cousıne_London_meeting

SAMSUN TURKEY

TURKISH CUSINE

It is said that three major kinds of cuisine existin the world; Turkish, Chinese, and French. Fullyjustifying its reputation, Turkish Cuisine is always a pleasant surprise for the visitor.In addition to being the refined product of centuriesof experience, Turkish Cuisine has a very purequality. The variety and simplicity of the recipes andthe quality of the ingredients are guarantees of delicious meals.

BreakfastA typical Turkish breakfastconsists of cheese (beyaz peynir, kaşaretc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak. Sucuk (spicy Turkishsausage), pastırma, börek, simit, poğaça and soups are eatenas a morning meal in Turkey. A common Turkish speciality forbreakfast is calledmenemen, which is preparedwith tomatoes, greenpeppers, onion, olive oil andeggs. Invariably, Turkish tea is served at breakfast.

Homemade food

Homemade food is still preferred by Turkishpeople. Although the newly introduced way of life pushes the new generation to eat out, Turkishpeople generally prefer to eat at home. A typicalmeal starts with soup (in the winter), followed bya dish made with vegetables or legumes boiled in a pot (typically with meat or minced meat), thenrice or bulgur pilaf in addition of a salad or cacık (made from diluted yogurt and mincedcucumbers). Another typical meal is dried beanscooked with meat or pastırma mixed or eatenwith rice pilaf and cacık.

RestaurantsAlthough fast food is gaining popularity and

many major foreign fast food chains have openedall over Turkey, Turkish people still rely primarilyon the rich and extensive dishes of the Turkishcuisine. In addition, some traditional Turkishfoods, especially köfte, döner kokoreç, börek andgözleme are often served as fast food in Turkey.

İskender Kebap

Patlıcan Kebabı(eggplant kebap)

Chicken sish(tavuk şiş)

Sish Kebap Adana Kebap

Eating out has always been common in largecommercial cities.

Summer cuisine

In the hot Turkish summer, a meal often consistsof fried vegetables such as eggplant (aubergine), orpotatoes served with yoghurt, tomato sauce, sheep's cheese, cucumbers, tomatoes, watermelons, melons, or summer helva, which is lighter and less sweet than regular helva.

Fruits

Plums, apricots, dates, apples, grapes, and figsare the most frequently used fruits, either fresh ordried, in Turkish cuisine.ple, komposto (compote) orhoşaf (from Persian khosh âb, literally meaning"nice water") are among the main side dishes tomeat or pilav.

Vegetable dishes

A vegetable dish can be a main course in a Turkish meal. A large variety of vegetables areused, such as spinach, leek, cauliflower, artichoke, cabbage, celery, eggplant, greenand red bell peppers, string bean andjerusalem artichoke. A typical vegetable dish is prepared with a base of chopped onions, carrots sautéed first in olive oil and later withtomatoes or tomato paste. The vegetables andhot water will then be added. Quite frequentlya spoon of rice and lemon juice is also added

Vegetable dishes usually tend to be servedwith its own water (the cooking water) thusoften called in colloquial Turkish sulu yemek(literally "a dish with juice"). Minced meat can also be added to a vegetable dish but vegetable dishes that are cooked with olive oil(zeytinyağlılar) are often served cold and do not contain meat. Spinach, leek, string beanand artichoke with olive oil are among themost widespread dishes in Turkey.

Dolma is the name used for stuffedvegetables. Like the vegetables cooked witholive oil as described above dolma with oliveoil does not contain meat.

Yaprak Sarması(stuffed vine leaves)

DOLMA

Many vegetables are stuffed, mosttypically green peppers (biber dolması), eggplants, tomatoes, courgettes, orZucchini in the U.S. (kabak dolması), vineleaves (yaprak dolması). If vine leaves areused, they are first pickled in brine.

Zeytinyağlı biber dolma( stuffed gren pepper with olive oil)

However, dolma is not limited to thesecommon types; many other vegetables andfruits are stuffed with a meat and/or ricemixture. For example, artichoke dolma (enginar dolması) is an Aegean region specialty. Fillingsused in dolma may consist of parts of thevegetable carved out for preparation, rice withspices and/or minced meat.

Mercimek Köfte

Mercimek Köfte , although being namedköfte, does not contain any meat. Instead, redlentil is used as the major ingredient togetherwith spring onion, tomato paste etc.

İMAM BAYILDI

İmam Bayıldı is a version of karnıyarık withno 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 withyoghurt or tomato sauce and garlic.

MÜCVER

Mücver is prepared with grated squash/courgette or potatoes, egg, onion, dill and/orcheese and flour. It can be either fried or cookedin the oven.

PİLAV

Pilaf can be served either as a side dish ormain dish but bulgur pilavı is also widely eaten. The dishes made with kuru fasulye (whitebeans), nohut (chickpeas), mercimek(lentils), börülce (black-eyed peas), etc.,

TURŞU

Turşu is picklemade with brine, usually with theaddition of garlic. Itis often enjoyed as an appetizer. It is made with a largevariety of vegetables, fromcucumber tocourgette. In thetowns on the

Fish

Turkey is surrounded by seas whichcontain a large variety of fish. Fish aregrilled, fried or cooked slowly by thebuğulama (poaching) method. Buğulama is fish with lemon and parsley, covered whilecooking so that it will be cooked with steam. The term pilâki is also used for fish cookedwith various vegetables, including onion in theoven. In the Black Sea region, fish are usuallyfried with thick corn flour.

Popular sea fishes in Turkey include: anchovyhamsi, sardine sardalya, bonito palamut, gilt-head bream çupra or çipura, red mulletbarbun(ya), sea bass levrek, whiting mezgit(allied to the cod fish) or bakalyaro, swordfishkılıç, turbot kalkan, red pandora mercan, tırança, istavrit and white grouper lagos.[13]

DESSERTS

One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is madeeither with pistachio or walnut. Turkish cuisinehas a range of baklava-like desserts whichinclude şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and sarı burma.

Kadaif ('Kadayıf') is a common Turkish dessertthat employs shredded yufka.

Künefe and ekmek kadayıfı are rich in syrup and butter, and are usually served withkaymak

• Among milk-based desserts, the most popular ones are muhallebi, su muhallebisi, sütlaç (ricepudding), keşkül, kazandibi

Helva: (halva): un helvası (flour helva is usuallycooked after someone has died), irmik helvası(cooked with semolina and pine nuts), yaz helvası (made from walnut or almond), tahin helvası (crushed sesame seeds), kos helva, pişmaniye (floss halva).

Other popular desserts include; Revani(with semolina and starch), 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 largedough layers put in the milk and rose water, served with pomegranate seeds and walnut.

Aşure: can be described as a sweet soup containingboiled beans, wheat anddried fruits. Sometimescinnamon and rose water is added when being served. According to legend, it wasfirst cooked on Noah's Arkand contained seven different ingredients in onedish. All the Anatolianpeoples have cooked andare still cooking aşure especially during the monthof Muharrem.

Some traditional Turkish desserts are fruit-based: ayva tatlısı (quince), incir tatlısı (fig), kabak tatlısı (pumpkin), elma tatlısı (apple) andarmut tatlısı (pear).

Homemade cookies are commonly calledkurabiye in Turkish

Tahin- Pekmez is a traditional combinationespecially in rural areas. Tahin is sesame pasteand pekmez is grape syrup. These are soldseparately and mixed before consumption.

LOKUM

Lokum (Turkish delight

Cezerye, cevizli (walnut) sucuk (named after itssucuk/sujuk like shape, also known as Churchkhela in Circassian region) and pestil(fruit pestils) are among other commonsweets.

Another jelly like Turkish sweet is macun. Mesir macunu of Manisa/İzmir (which wasalso called "nevruziye" as this macun wasdistributed on the first day of spring in theOttoman Palace) contains 41 different spices. It is still believed that "mesir macunu" is goodfor health and has healing effects.

Mesir Macunu

There are also several types of ice creamsbased salep powder or Cornstarch with Rosewater such as Dondurma (Turkish gum icecream), dried fruit ice cream, ice cream rosepetals.

Dried fruit, used in dolma, pilav, meatdishes and other desserts is also eaten withalmonds or walnuts as a dessert. Figs, grapes, apricots are the most widespreaddried fruits.

Turkish tea; ÇayAt breakfast and all day long Turkish people

drink black tea. Tea is made with two teapots in Turkey.

Tea or Turkish coffee, with or without sugar, is usually served after dinner or more rarelytogether with dessert

Ayran (salty yoghurt drink) is the most commoncold beverage, which may accompany almostall dishes in Turkey

Şalgam suyu (mild or hot turnip juice) is anotherimportant non-alcoholic beverage which is usually combined with kebabs or servedtogether with rakı.

Boza is a traditional winter drink, which is alsoknown as millet wine (served cold withcinnamon and sometimes with leblebi).

Sahlep is another favorite in winter (served hot with cinnamon). Sahlep is extracted from theroots of wild orchids and may be used in Turkish ice cream as well.

Sherbet is a syrup which can be made from any of a wide variety of ingredients, especiallyfruits, flowers, or herbs. Examples includepear, quince, strawberry, apple.

In classical Turkish cuisine, hoşaf (from thePersian "Khosh-ab", meaning "fresh water") alternatively accompanies meat dishes andpilav (pilaf).

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