Introduction to Turkey — Gourmet

4.3
Introduction to Turkey — Gourmet

A society’s food culture is closely linked to its social lifestyle.

A society’s food culture is closely linked to its social lifestyle. Its development transcends the boundaries of time and is closely connected with the way of life. Anatolia’s splendid history and culture over thousands of years and its unique geographical location have created Turkish cuisine.

Introduction to Turkey — Gourmet

Until 220 BC, the Turks lived a nomadic life like the rest of the world, relying on agriculture and raising some domesticated poultry. The living conditions in Central Asia were no longer suitable, and the Turks migrated westward from Central Asia, establishing a total of 120 city-states and 17 empires. There they discovered new plants and animals. As the Turks got acquainted with their new surroundings, they gradually began to raise animals and grow crops, and began to work intensively here. And started inventing simple ways to process the food they produced. At the same time, they also learned to store some food for winter. Through the life of migration, the Turkish nation has been influenced by a variety of ethnic groups and cultures, and Turkish cuisine has also benefited a lot from it.

The religion of the Turks is Islam, and pork is also banned in Turkish cuisine due to religious reasons.

Turkish cuisine is mainly divided into 3 types, daily dishes, hospitality dishes and festive dishes. According to the different customs of various regions, the dishes of the economic situation are constantly enriched. Generally speaking, national dishes only originate from one type of cuisine, or the dishes are relatively simple. However, Turkish dishes are a collection of the richness and essence of various cuisines, which can be called the cuisine that brings together the characteristics of the world’s food.

Introduction to Turkey — Gourmet

In Turkish meals, most dishes are a good combination of food and its nutritional content. For example: Dolma and Saema (vegetables stuffed with rice), soup with lentils, meat and vegetables, rice made from grains or broken wheat, and finished with yogurt. Yogurt is used in many Turkish dishes. Meat and vegetables are usually served with rice or rice made with ground wheat. Borek’s main ingredients are plain or fermented dough with eggs, milk, yogurt, oil and flour. Among them, meat, cheese, vegetables, herbs and various seasonings are also added. A yogurt-based soup with a variety of grains, meats, and beans is also a perfect combination. Dried lentils are often served with vegetables, meat, and grains. Rice is usually made from meat, chicken, fish and various vegetables. Usually served with ayran (thin yogurt) or cacik. Rice is a great pairing with dried vegetables, and they are usually served with ayran (thin yogurt). The famous Kebab (Turkish kebab) is usually served with vegetables and Turkish bread or rice and yogurt. Yogurt is one of the most commonly used raw materials in Turkish cuisine, and its rich nutritional value also makes Turkish cuisine integrated into world cuisines and is very popular.

Turkish desserts are mostly flour-based, with nuts and syrups. The most famous are baklava (dessert made with flour, honey, pistachio crumbs), lokma (turkish fried pastry), tulunma tatlisi (fried pastry made with syrup), kadayif (with silky pastry with syrup) and kunefe ( pastry with cheese in the middle).

Introduction to Turkey — Gourmet

Yummyadvisor, I found a website with most of the restaurant information in Turkey. It can browse restaurants by city, food type, or even business district. You can find the menu in words rather than photos compared to other websites.